Like I talked about in my last post, the way I navigate through Thanksgiving and all of the temptation is by making sure my plate is loaded up with lightened up sides like this one, my vegan stuffing recipe, these cauliflower mashed potatoes, and my Skinny Cornbread.
That way, I am still getting the full indulgent Thanksgiving experience, just with slightly healthier/lighter versions of some of the usual Thanksgiving classics.
Also, this 67-calorie pumpkin pie is a MUST! But if by the end of the meal, if you don’t even have 67-calorie’s worth left of space (I get it!), maybe you can squeeze in this 16-calorie pumpkin pie milkshake.
Happy Thanksgiving, friends!!
Cost per serving: $0.17
Calories per serving: 69
Equipment you’ll need: large baking sheet, large bowl
4 large carrots (600g), sliced into round pieces (as pictured)
1 Tbsp balsamic vinegar
2 Tbsp fresh parsley, chopped finely (or 2 tsp dried parsley)
1/2 tsp onion powder
1/4 tsp salt
2 cloves garlic, minced (or 1/4 tsp garlic powder)
1. Preheat oven to 400F, spray baking sheet with non-stick cooking spray, and set aside.
2. Combine all ingredients in large mixing bowl, and mix until carrots are evenly coated.
3. Arrange in single layer on baking sheet, and bake for 20-25 minutes (until carrots are softened and tender). Stir occasionally.