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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Dijon Roasted Brussels Sprouts

I mean, let’s get serious, when they are done right they totally rule.  And these bad boys…they’re simply perfect.  You’ve got some sweet, some savory, and some tanginess.  They’re creamy, crunchy and chewy.  And best of all–they are reeeally easy to make!

It’s dishes like these that make us wish every day was Thanksgiving.

Make your holiday healthier by adding something green and delicious to the dinner table.

Dijon Roasted Brussels Sprouts
Servings: 4- 6
Time: 50 minutes

  • 2 lbs Brussels sprouts, cut in half
  • 4 tablespoons evoo, separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • sea salt
  • black pepper
  • 1/2 cup dried cranberries


Preheat the oven to 375 degrees F.  Wash and prep all the brussels sprouts by cutting off a bit at the root of each sprout then slicing it in half.  Arrange your b-sprouts on a baking tray (we recommend lining the tray with parchment paper or tin foil for an easier clean up).

Drizzle at least 2 tablespoons of extra virgin olive oil on the sprouts.  You can use more and this will help them get that great brown color.  Sprinkle on a generous amount of salt and pepper them mix them all together well.

Spread out the brussels sprouts so each piece has room to roast, if they are too close they will steam and just get mushy.  Roast for 35-40 minutes, mixing them once about half way through.

While they are roasting soak your dried cranberries in water to reconstitute them a bit and make them softer.  Just make sure to drain all the water before mixing them in with the brussels sprouts at the end 🙂

Make your dressing by combining the honey, dijon mustard, 2 tablespoons of extra virgin olive oil.  Whisk them together then add some sea salt and pepper, to taste. (You could also throw in a minced garlic clove for an extra kick)

Take the brussels sprouts out and of the oven and allow them to cool for a little bit before tossing them with the dressing and cranberries.


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