Your Thanksgiving Menu

Thanksgiving is just around the corner (and this year it falls on Channukah! Even more holiday fun), so it’s time to start planning your menu or thinking about what show stopping dish you’ll be bringing to your pot luck feast.

To help make this year’s holiday cooking as simple and FUN as possible, we are providing a completely comprehensive, tried and true recipe guide.

Firstly, when it comes to the bird this is all you need to know.

thanksgiving sides

For side dishes & dessert (which are the best parts anyway), follow this fool proof menu…

Gluten Free Quinoa Stuffing

Dijon Roasted Brussels Sprouts

Cauliflower Parsnip & Apple Puree

Cranberry Citrus (Awesome) Sauce

Gluten Free Apple & Pear Crumble

Spiced Pumpkin & Dark Chocolate Cupcakes

In our Healthy Basics Cookbook you can find other perfect recipes (for the Holidays or any time) like…

Sweet Potato Soup

Sweet Balsamic Collards with Pine Nuts

Roasted Veggies topped with Vanilla Roasted Nuts (uh-mazing)

We’d love to see what you make!  Inspire us, and the rest of the Cooking Camp Crew by posting your pics on our Facebook page.  


Happy Thanksgiving!

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Cranberry Citrus (Awesome) Sauce

When it comes to this T-giving staple you should never, we repeat never, use that canned jellied excuse for a condiment.  Cranberries are one of the few berries in season this time of year so use the fresh ones and whip up an awesome sauce.  (hey, we just used “awesome sauce” in a sentence and it wasn’t ironic)
Cranberry Citrus (Awesome) Sauce
Servings: 6-8
Time: 20 minutes


  • 2 (12-ounce) packages cranberries, fresh
  • 1 orange (or 2 tangerines), juice zest and segments
  • 1 cup coconut palm sugar
  • 2 teaspoons vanilla extract
  • Pinch of cinnamon


Zest an orange (or 2 tangerines) and put that in a small bowl.

Then supreme the fruit (aka cut out the segments).  Do this over a bowl so you save all the juice. Set the segments aside.  Then squeeeeze the membranes to get out any extra juice, you will need it for later.

Put the cranberries, sugar, orange juice, vanilla extract and cinnamon into a saucepan over medium heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes.

When it’s just about done, stir in the zest and the orange segments, then remove from heat.

Serve the cranberry sauce at room temperature or allow it to cool then refrigerate.

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