3 Healthy Thanksgiving Recipes for Lazy (or just Busy) Girls

Everyone loves a big, hearty Thanksgiving meal. Especially one that’s cobbled together potluck style by many helping hands. But what if you’re asked to bring a side, and you barely have a spare moment to type in your Seamless order let alone brine a turkey or massage a bowl of kale? Maybe you don’t want to buy a $15 bottle of hazelnut oil that you’ll only use once? Or if you’re like me and you have food sensitivities, allergies or a tendency to overindulge to the point of sickness–an ample feast full of dairy and bread crumbs can be challenging.

Never fear, this lazy girl’s guide to a healthy Thanksgiving includes some of my favorite superfood recipes that just about anyone can whip up–regardless of your kinship (or lack thereof) to the Barefoot Contessa. As always, they require few ingredients, simple prep, and no fancy kitchen tools. They also happen to be dairy, soy, egg and gluten free, but don’t tell your guests and I promise they’ll never notice.


Prep 10 min // Cook 15 min // Serves 6


2 medium/large sweet potatoes: scrubbed, diced, not peeled

1 medium rutabaga: scrubbed, diced, not peeled

1 large burdock root: scrubbed, sliced thin, not peeled (optional)

About 3 tbsp ginger: chopped scrubbed: washed, sliced or grated, not peeled

½ a can of coconut milk (TIP: Choose a brand without guar gum if you have digestive issues)

2 tbsp turmeric

Salt & Pepper to taste

Serve with a dollop of grassfed butter or coconut oil (optional but delicious)


  1. Steam root vegetables, including ginger, in a large pot until soft: about 10-15 min depending on the size of your chop.

  2. Transfer veggies to a big bowl OR blender/food processor, and add remaining ingredients.

  3. Mash or blend until you reach desired consistency.

  4. Serve with a dollop of grassfed butter or coconut oil if desired. TIP: You can also add during the mashing process for an overall richness.


Prep 5 min // Cook 40 min // Serves 6


6 handfuls of Brussels sprouts (I estimate a small handful/about 4-5 per person)

1 8 oz jar of roasted chestnuts

Olive oil, salt and pepper to taste

A drizzle of pure maple syrup OR balsamic glaze 


  1. Preheat the oven to 375. Cut the ends off of the sprouts, pulling with them any brown leaves from the outside. Chop sprouts in half, unless using baby sprouts which can be left whole.

  2. Lightly coat the sprouts in olive oil and sprinkle with salt and pepper, then arrange in a single layer on a baking sheet.

  3. Bake for about 35 minutes, then add the chestnuts and drizzle lightly with maple or balsamic glaze.

  4. Bake for another 5-10 minutes, or until you can stab the sprouts with a fork and the edges begin to brown.


Prep 15 min // Cook 25 min // Serves 4


  • 1 medium/large butternut squash, cut in half lengthwise, seeds removed

  • 16 oz Organic/free range chicken or veggie stock, or bone broth

  • Olive oil, salt and pepper to taste (I always cook with good quality, coarse kosher sea salt)

  • OPTIONAL: I love adding fresh or even dried herbs during the roasting process, and find that rosemary, sage and thyme all work well either alone or in combination. But if you’ve got a good quality bone broth or stock and are feeling REALLY lazy, you can technically skip this step and it’s still pretty darn tasty.

  • Garnish with lightly toasted walnuts or pumpkin seeds and a drizzle of olive oil


  1. Preheat oven to 400. Coat squash generously with olive oil and herbs and a light sprinkle of salt and pepper.

  2. Bake, face up for 25 minutes or until soft but not mushy. Remove from oven and allow to cool slightly to avoid cracking your blender or food processor.

  3. Scoop the insides of the squash out of the skin and into your blender, and add the broth, blending until smooth. Feel free to add more or less broth depending on desired consistency.

  4. Toast walnuts or pumpkin seeds over medium heat until fragrant, about 5 minutes, and sprinkle on top with a drizzle of olive oil and a sprig of fresh herbs for garnish.