I'm sharing my go-to macro-friendly Thanksgiving Day side dishes today! From Homemade Holiday Stuffing to Sweet Potato Soufflé to Pumpkin Cream Cheesecake 🤤 there's a delicious side for everyone! And you better believe I'm making extra to have leftovers...that might be the best part about Thanksgiving IMO. 😆 Find all the recipes on our menu this Thanksgiving below. Happy Thanksgiving #CSESquad! 🧡

Homemade Holiday Stuffing

Makes 16 servings
250 calories / 9F / 35C / 8P / per serving

1 Homemade Honey-Wheat Bread (get the recipe here)
6 Tbs. olive oil, divided
2 yellow onions, diced
6 large celery sticks, sliced
2 tsp. minced garlic
1/4 cup fresh sage leaves, chopped
4 sprigs thyme, the leaves of
2 cups organic vegetable broth
4 large eggs
1 tsp. sea salt
Black pepper, ground to taste

1. Make the Homemade Honey-Wheat bread the day before. Once the bread is fully cooled, heat the oven to 225 degrees and cube the bread. Spread the bread cubes out into a single layer on a large, rimmed baking sheet lined with parchment paper. Bake until crispy like a crouton, about 90 minutes total. Flip every 30 minutes. Let the bread cool and then store in a large zip top bag or container until ready to make the stuffing.

2. Heat the oven to 375 degrees.

3. Chop the onions and celery. Place a pot on the stove over medium heat and add four tablespoons of the olive oil; let heat for a couple of minutes. Add the onions, celery and garlic. Cook until the veggies are tender and fragrant.

4. Chop the sage and remove the leaves from the thyme. Add to the pot with the onions and celery. Cook for about two minutes, then remove from heat. Add the bread to the pot and toss until well combined.

5. In a separate bowl, add the vegetable broth, eggs, salt and pepper. Whisk to combine. Pour over the bread and veggie mixture. Toss until the bread is evenly coated.

6. Spray a 9x13 baking dish well with cooking spray. Add the stuffing and spread into an even layer. Drizzle the remaining two tablespoons of olive oil over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes to toast the top layer.

Honey Thyme Roasted Root Vegetables

Makes 4 servings
190 calories / 4F / 38C / 3P / per serving

6 oz. carrots
6 oz. turnips
5 oz. sweet potatoes
5 oz. parsnip
5 oz. baby potatoes
2 Tbs. honey
1 Tbs. olive oil
1 Tbs. fresh thyme leaves
Dash sea salt
Dash black pepper

1. Preheat the oven to 400 degrees. Prepare a baking sheet lined with parchment paper; set aside.

2. Peel and cut the carrots, turnips, sweet potatoes, parsnips, and baby potatoes into equal-sized chunks. Place on prepared baking sheet and drizzle with olive oil.

3. Sprinkle with salt, pepper, and thyme leaves and mix until well coated.

4. Roast until vegetables are tender, about 30-40 minutes. Once done, drizzle with honey and split into four equal portions.

Holiday Green Beans 

Makes 6 servings
190 calories / 10F / 16C / 7P / per serving

2 lbs. fresh French green beans
1 Tbs. olive oil
Coarse sea salt
2 chopped chicken sausages
1/2 cup slivered almonds 
1/2 cup dried cranberries
1/2 lemon, juice of
1/4 cup Feta cheese crumbles

 

1. Heat oven to 400 degrees.

2. Spread green beans out onto a large, greased baking sheet. Drizzle olive oil over the top and sprinkle with sea salt. Add the chicken sausage and almonds evenly over the top of the beans. Place in the oven and roast for 25 minutes.

3. Remove from the oven and add the dried cranberries. Toss and add to a serving bowl. Squeeze fresh lemon juice over the top and garnish with feta cheese.

Sweet Potato Soufflé

Makes 16 servings
215 calories / 8F / 33C / 3P / per serving

24 oz. raw sweet potatoes
2 whole eggs
3 egg whites
1/3 cup unsweetened almond milk
1/3 cup raw honey
3 Tbs. melted coconut oil or grass-fed butter
1/2 tsp. pure vanilla extract
1/2 tsp. sea salt
1 (100g) apple, peeled and chopped

Crumble topping:
1 cup chopped pecans
3/4 cup old-fashioned rolled oats
2 Tbs. melted grass-fed butter or coconut oil
1/4 cup coconut sugar
Dash cinnamon
Pinch of salt

1. Preheat oven to 350 degrees.

2. Peel, chop, and boil sweet potatoes for 30 minutes.

3. Drain the potatoes, then place them into a large bowl and beat until smooth. Beat in the almond milk, honey, melted coconut oil or butter, vanilla and sea salt. Add the whole eggs and egg whites last; mix well.

4. Pour mixture into a greased 9×13 pan and top with peeled, chopped apples.

5. Mix the pecans, oats, butter/coconut oil, coconut sugar, cinnamon, and salt together in a small bowl. Sprinkle on top of apples. Bake 35-40 minutes. Makes 16 squares. Serve warm.

Boss Baked Mac & Cheese

Makes 4 servings
350 calories / 14.5F / 31.5C / 23.5P / per serving

4 oz. uncooked, whole wheat macaroni or elbow pasta
1 Italian chicken sausage
2 slices turkey bacon
1 Tbs. grass-fed butter
1 Tbs. CSE Pancake + Waffle Mix (Buttermilk)
1 cup fat-free milk
1/4 tsp. sea salt
Dash of ground black pepper
3 cups frozen cauliflower rice 
1/2 cup low-fat, shredded cheddar cheese
6 Tbs. grated Parmesan cheese
1 slice Ezekiel bread
Dash sea salt
Dash garlic powder
Dash paprika
Dash thyme

1. Preheat the oven to 350 degrees.

2. Cook macaroni according to the directions on the package. Drain and set aside.

3. Slice the chicken sausage into thin rounds and chop bacon into small pieces. Place in a frying pan over medium-high heat. Cook until fragrant and all sides are browned. Remove from heat and set aside.

4. In a large saucepan, melt the butter over low/medium heat. Add the CSE Pancake + Waffle Mix and stir until well combined. Slowly whisk in the milk and stir constantly until slightly thickened. Add in the sea salt, black pepper, cheddar cheese and four tablespoons of the Parmesan cheese. Stir until the cheese is melted into the sauce. Add the frozen cauliflower rice, macaroni, sausage and bacon to the sauce. Stir until well combined. Pour into an 8x8 baking dish.

5. Toast the Ezekiel bread in the toaster until browned on both sides. Break into pieces and place in a blender. Pulse until it turns into bread crumbs. Combine the bread crumbs, two tablespoons of Parmesan cheese, sea salt, garlic powder, paprika and thyme together in a bowl. Sprinkle over the top of the macaroni. Bake for 25 minutes. Divide into four equal servings and enjoy warm.

Pumpkin Cream Cheese Cake

Makes 16 servings
275 calories / 10F / 44C / 10P / per serving

Cake Ingredients:
2 1/2 cups CSE Vanilla Pancake & Waffle Mix 
1 serving CSE Simply Vanilla Protein Powder
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. sea salt
1 tsp. baking soda
2 ripe bananas
2 Tbs. grass-fed butter
1/2 cup raw honey
1/2 cup Swerve sweetener
2 cups canned pumpkin
4 large eggs

Crumble Topping:
1/4 cup Kodiak Cakes Cinnamon Oat Mix
1/4 cup coconut sugar
2 Tbs. grass-fed butter
1 tsp. ground cinnamon

Buttercream Frosting:
6 oz. Neufchâtel cream cheese
1/4 cup grass-fed butter
1/2 cup raw honey
1 tsp. vanilla extract
Dash of cinnamon

1. Preheat oven to 350 degrees.

2. Combine all dry ingredients together in a large bowl; set aside.

3. In a large bowl, beat the bananas, two tablespoons of butter, 1/2 cup honey and Swerve together until smooth. Add the pumpkin and eggs; mix until well combined. Add the dry ingredients to the bowl and mix well.

4. Grease two, 9-inch, round cake pans. Pour batter evenly into both pans. Combine the crumble topping ingredients together and sprinkle over the top of each cake. Bake for 25 minutes or until golden brown and cooked through. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack.

5. Beat the frosting ingredients together. Spread in between the two cake rounds and on the top. Slice into 16 servings. Enjoy! *Store extras in the fridge.

Pumpkin Pie Puppy Chow

Makes 12 servings
310 calories / 15F / 38C / 8P / per serving

7 cups Chex Rice Cereal
1 cup graham cracker crumbs
1 cup white chocolate chips
¼ cup grass-fed butter
½ cup OffBeat Pumpkin Spice Butter
¼ cup raw honey
Pinch of sea salt
Dash of cinnamon
2 servings CSE Pumpkin Pie Protein Powder

1. Pour the cereal, graham cracker crumbs and ½ cup of the chocolate chips into a large bowl; set aside.

2. Add the butter to a small saucepan over low heat. Once melted, add the nut butter, honey, ½ cup white chocolate chips, sea salt and cinnamon. Stir constantly until completely melted. Remove from heat and let cool for a couple minutes. Stir in one serving of the protein powder.

3. Pour the hot mixture over the top of the dry mixture in the bowl. Stir until well coated. Sprinkle with another serving of protein powder. Stir and serve. Once serving is approx 1 cup or 75 grams.

 

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