5 Nourishing Thanksgiving Recipes

Looking for inspiration for your Thanksgiving spread? 

We’ve got you covered with a menu of delicious, nutritionist-loved recipes that are sure you delight your guests, straight from Jess’s table to yours. 

Drink: Lychee + Kombucha Spritz 

Vibrant lychees mixed with fresh mint and sparkling kombucha. Sip on antioxidants and vitamins, all while nurturing your gut health.*

Time to make: 5 minutes

Serves: 2

Ingredients:

• 12 lychees, peeled and seed removed
• 10 sprigs of mint 
• ½ lime
• 500 ml kombucha of your choice 
• 10 ice cubes
• Method:

Add slices of lime, 5 sprigs of mint, and 5 ice cubes to each glass. Add 5 peeled and seeded lychees to each glass. Pour 250 ml of Kombucha into each glass and stir ingredients together well. Garnish with a fresh lychee and mint.

Appetizer: Roaster Pumpkin with Burrata, Sage + Caramelized Onions

Sweet caramelized onions pair beautifully with golden roasted pumpkin, while burrata adds richness and creaminess. 

Time to make: 15 minutes prep + 30–40 minutes cooking

Serves: 2–3 (as a side or light main)

Ingredients:

Roasted Pumpkin:

• 1 medium pumpkin, peeled and cut into wedges (or 2-inch pieces)
• 2 tbsp olive oil
• Pinch of chili flakes (optional)
• Sea salt, according to taste

To serve:

• 3 burrata balls 
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp honey (or maple syrup)
• ¼ cup pine nuts
• Fresh sage leaves
• Sea salt 

Method:

Preheat the oven to 425°F. Toss pumpkin pieces with olive oil, salt, and chili flakes.

Spread pumpkin in a single layer on a baking tray or oven safe casserole dish. Roast for 30–40 minutes, flipping halfway, until cooked through and lightly golden. 

While the pumpkin roasts, caramelize the onions. Heat olive oil in a pan over medium-low heat. Add sliced onions with a pinch of salt and cook for 15–20 minutes, stirring occasionally, until soft and golden. Add honey (or maple syrup) in the last 2 minutes. Set aside.

Toast pine nuts in a dry pan over medium heat for 2–3 minutes. Remove and set aside. Then in the same pan, fry sage leaves in a splash of olive oil for 30 seconds until crispy. 

Spread the burrata on a serving plate, top with roasted pumpkin, and scatter caramelized onions, toasted pine nuts, and crispy sage over the top.

Starter: Pumpkin + Lentil Soup

With just a few wholesome ingredients, this warming soup is rich in fiber and plant protein to keep you and your guests satisfied. Hearty and naturally full of goodness. 

Time to make: 25 minutes

Serves: 4 

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 brown onion, diced
• 2 cloves garlic, sliced
• ¼ (750g) kent/jap pumpkin, skin removed and chopped into chunks 
• 1 cup red spilt lentils, rinsed and picked 
• 4 cups vegetable stock

To serve:

• 4 tbsp dukkah
• 4 slices sourdough (or bread of choice)

Method:

Heat the olive oil in a large saucepan or crockpot over a medium heat. Add the onion and garlic cloves and sauté for 4–5 minutes or until the onion has softened. 

Add the pumpkin, red split lentils, and vegetable stock. Season with black pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes or until the pumpkin is cooked through and soft. 

Remove from the heat and blend using a stick blender. You can also blend the soup in a food processor once cooled. 

Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of dukkah. Serve with toasted sourdough or bread of choice. 

Main: One-Pot ‘Marry Me’ Pumpkin Chicken

Tender chicken thighs are simmered in a creamy pumpkin and sun-dried tomato sauce, spiced and finished with Greek yogurt.

Time to make: 35–40 minutes

Serves: 4

Ingredients:

• 4 chicken thighs or breasts (skin off); roughly 500-600g (~20 oz)
• 2 tbsp olive oil (or 1 tbsp butter + 1 tbsp oil for extra flavor)
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 1 tsp sweet paprika
• 1 tsp dried oregano (or Italian herbs)
• ½ tsp chili flakes (optional, for a little heat)
• ½ cup sun-dried tomatoes, chopped
• 1 cup pumpkin purée
• ½ cup Greek yogurt (or coconut cream for dairy-free)
• ½ cup chicken stock
• Salt and pepper, to taste
• Fresh parsley (or coriander chopped), to serve
• Parmasen, to serve
  

Method:

Heat oil (and butter, if using) in a large pan over medium-high heat. Season the chicken with salt and pepper. Sear for 3–4 minutes per side until lightly golden brown. Remove from the pan and set aside.

In the same pan, add onion, and sauté for 3–4 minutes until softened. Add garlic, sweet paprika, oregano, and chili flakes. Cook for 1 minute until fragrant.

Then, make the sauce. Stir in chopped sun-dried tomatoes, pumpkin purée, and chicken stock. Bring to a gentle simmer.

Add the chicken back into the pan. Reduce heat to low, cover, and simmer for 15–20 minutes until chicken is cooked through and sauce has thickened slightly.

Remove the pan from heat and stir in Greek yogurt or coconut cream until smooth and creamy. Adjust seasoning with salt and pepper. Sprinkle with fresh coriander and parmesan.

Serve with rice, quinoa, or crusty bread to soak up the sauce.

Dessert: Healthy Pumpkin Muffins with Ricotta + Greek Yogurt Frosting 

Full of autumn delight, these muffins are the perfect balance of comfort and nourishment. 

Time to make: 25–30 minutes

Makes: 10–12 muffins

Ingredients:

Muffin Ingredients:

• ¾ cup pumpkin purée (180g), (we used mashed roasted pumpkin)
• ⅓ cup melted coconut oil (75g)
• ⅓ cup coconut sugar (70g)
• 2 tbsp maple syrup
• 2 large eggs
• ½ cup Greek yogurt or buttermilk (120g)
• 1½ tsp vanilla extract
• ½ cup milk of choice
• 1½ cups wholemeal or spelt flour (190g)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg

Ricotta + Greek Yogurt Frosting:

• ½ cup ricotta
• ¼ cup thick Greek yogurt
• 1–2 tbsp maple syrup or honey (to taste)
• ½ tsp vanilla extract

Method:

Preheat the oven to 400°F. Line a muffin tin with paper cases. Set aside.

Make the muffins, starting with the wet ingredients. In a bowl, whisk together pumpkin purée, oil, sugars, eggs, yogurt, and vanilla until smooth. Then add the dry ingredients. In the same bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold gently until just combined — be careful not to overmix.

To fill muffin cups, spoon batter into liners, filling about ¾ full. Bake the muffins at 400°F for 15–18 minutes, or until a toothpick comes out clean. Cool completely.

As muffins bake, prepare the frosting. Mix ricotta, Greek yogurt, maple syrup, vanilla, and optional spices until smooth. Tip: Chill briefly to thicken before spreading.

Spread or pipe frosting on fully cooled muffins. Optional: sprinkle with some icing sugar and cinnamon. 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.