One of the biggest food holidays is right around the corner, and fans of CUT Energy know the importance of heading into the festivities with a well-planned strategy. That includes preparing dishes that you know are going to coincide with your clean eating plans. So, this year instead of the classic comfort sides, we’ve provided some options that will align with your goals. And because they’re inspired by the flavors of CUT Energy, you know they taste amazing too.
Along with healthier food options, there are a few more strategies to put in place. Drink plenty of water, avoid alcohol and be mindful of portions. But if Thanksgiving is the day you want to throw all your food rules out the window and simply enjoy, just know you can always start fresh the next day. Until then there’s elastic waistbands.
Orange Beets Salad
The fresh citrus taste combined with the power of beets is such a delicious and nutritious side dish, it just may replace turkey as the star of the show.
Inspired by: Orange Mango Pineapple
What you’ll need:
- 24 baby orange beets
- 2 tbsp pine nuts
- ¼ cup plus 1 tsp vegetable oil
- 8 tangerines
- 1 medium red onion, sliced
- 3 tablespoons apple cider vinegar
- 5 thyme sprigs
- salt
How to make it:
- Preheat oven to 375. Place the beets in a roasting pan, cover with foil and bake for 1 hour. Let them cool and then peel and quarter.
- In a shallow baking dish, toss the pine nuts with 1 tsp of the vegetable oil and toast in the oven for 3 minutes.
- Using a knife, peel the tangerines and slice between the membranes to release into sections. Squeeze the juice from the membranes into a small bowl.
- In another small bowl, toss the onion and apple cider vinegar with a pinch of salt and set aside for 5 minutes. Stir in the tangerine juice and the ¼ cup vegetable oil. Add a pinch of salt.
- Arrange the beets and tangerines on a platter and drizzle with dressing. Sprinkle pine nuts and garnish with thyme.
Brussels Sprouts With Bacon & Pomegranate
For anyone who turned their noses up at Brussels sprouts as a child, here’s your chance to redeem yourself. With the addition of bacon and pomegranate, it was worth the wait.
Inspired by: Watermelon Pomegranate
What you’ll need:
- 1 ½ lbs. Brussels Sprouts
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 6 slices bacon
- ¾ cup pomegranate arils (from 1 pomegranate)
How to make it:
- Preheat oven to 400 degrees. Cut ends from Brussels Sprouts and remove outer leaves. Slice in half if preferred. Mix them in a bowl with olive oil, salt and pepper.
- Spread out on a cookie sheet and roast for 35 to 40 minutes, (should be crisp on the outside and tender on the inside). Every few minutes give the pan a shake. While sprouts are roasting, cook the bacon in a frying pan until crispy and cut into pieces. Put sprouts in a bowl and sprinkle with bacon, pomegranate and salt to taste. Serve warm.
Lemon Garlic Smashed Potatoes
Inspired by: Berry Lemonade
Skip traditional mashed potatoes and go for this smashed lemony version instead. With the absence of cream and butter, it’s a better-for-you option and a lot more fun to make.
What you’ll need:
- 6 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- Juice from half a lemon
- 4 garlic cloves crushed
- 2 tsp oregano, divided
- Salt and pepper to taste
- Olive oil spray
How to make it:
- Preheat oven to 400 degrees
- Place potatoes in a large pot of salted water, bring to a boil and cook covered for 30 minutes.
- Spray a large cookie sheet with cooking oil spray. Arrange potatoes on the sheet and using a potato masher lightly flatten the potato (make sure they stay in one piece). Mix together olive oil, lemon juice and garlic and pour over each potato. Sprinkle with 1 tsp oregano, salt and pepper. Broil for 15 minutes, remove from oven and sprinkle again with 1 tsp. oregano.