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With Thanksgiving just around the corner we thought we’d share some healthy sides to feast upon. These sides are quick to whip up and are delicious way to supplement other not so healthy Thanksgiving sides!
1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
1 tablespoon fresh dill leaves
salt and pepper to taste
Cut carrots into 1 inch chunks. Combine carrots and orange juice in a large saucepan. Add just enough water to cover the carrots. Add the butter and a dash of salt and pepper.
Bring mixture to a boil and then reduce heat to maintain a steady simmer. Continue cooking and stirring occasionally until the carrots are tender and the liquid becomes a glaze (about 20 minutes).
Garnish with dill and enjoy!!
Basil Cranberry Sauce
1-12oz bag cranberries
6 oz frozen apple juice concentrate
2 teaspoons roughly chopped fresh basil
Combine the apple juice concentrate and cranberries in a pot and turn heat to medium-high. Once the mixture begins to boil, turn the heat down slightly and add the basil. Stir frequently as the cranberries begin to pop and the mixture reduces.
After about 5 minutes, turn the heat to low and simmer until a thick sauce consistency has been achieved.
Serve on whole wheat rolls or as a side.
Apricot Pie and Homemade Crust
1 cup all-purpose flour
1/3 cup sugar
¼ cup sliced almonds, crushed
¼ cup rolled oats
pinch of salt
2 tablespoons unsalted butter
¼ cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, lightly beat
¼ cup sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
½ cup warmed apricot preserves
Preheat oven to 350 degrees Fahrenheit. In a large bowl combine first five ingredients. In a large skillet melt the butter and oil. Add the granola mixture and cook over moderate heat, constantly stirring. Cook until golden or about five minutes; transfer to a large glass pie plate and let cool slightly.
Using a flat-bottomed glass (think drinking glass) gently press the crust evenly over the bottom side of the pie plate to form a ½ inch thick crust. Freeze the crust for 10 minutes to completely cool.
In another bowl, whisk the yogurt, eggs, remaining sugar, lemon juice and vanilla until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggely in the center. Let pie stand at room temperature for five minutes. Pour the warm apricot preserves on top of the pie and gently spread in an even layer.
Place pie in the refrigerator and cool for about two hours. Using a warm knife, cut the pie into wedges and serve!