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Healthy Recipes for Thanksgiving

Discover delicious and healthy Thanksgiving recipes to enjoy with your family. Delight in nutritious meals without sacrificing flavor this holiday season.
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Quinoa-Stuffed Acorn Squash

 

This colorful dish is a perfect healthy substitute for traditional stuffing, loaded with protein-rich quinoa and crunchy vegetables. High in fiber and healthy nutrients, it aids in weight management.

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 35-40 minutes until tender.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and cover, simmer for about 15 minutes or until water is absorbed.
  4. In a pan, heat olive oil and sauté red bell pepper and zucchini until tender. Add cooked quinoa, cranberries, walnuts, cinnamon, and season with salt and pepper.
  5. Remove the squash from the oven and fill each half with the quinoa mixture.
  6. Return to the oven and bake for another 10 minutes. Serve warm.
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Roasted Butternut Squash Soup

 

This sumptuous soup is not only warming but also incredibly healthy. It is low in calories and high in fiber, perfect for supporting weight loss. The squash provides a good amount of Vitamin A and C, promoting good vision and immunity.

Ingredients:

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1/2 tsp ground nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8 minutes.
  4. Add garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
  6. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with salt and pepper.
  7. Garnish with fresh parsley before serving.

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Fats

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Proteins

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Lentil and Mushroom Shepherd’s Pie

 

This hearty dish is perfect as a vegetarian centerpiece, packed with protein from lentils and enriched with umami flavors from mushrooms. It's low in fat and high in fiber, aligning with weight-loss goals.

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 3 cups water or low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and quartered
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast (optional)

Instructions:

  1. In a medium saucepan, bring lentils and water to a boil. Reduce the heat and let them simmer for about 20-25 minutes until tender. Drain excess liquid.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8-10 minutes. Add garlic and mushrooms, cooking for another 5 minutes.
  3. Stir in tomato paste, thyme, lentils, and season with salt and pepper. Cook for a further 5-10 minutes, then transfer to a casserole dish.
  4. Meanwhile, boil potatoes in salted water until tender, about 20 minutes. Drain and mash with almond milk and nutritional yeast, seasoning with salt and pepper to taste.
  5. Spread the mashed potatoes over the lentil mixture and bake at 375°F (190°C) for 20 minutes or until golden and bubbly.

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Cranberry Pecan Cauliflower Rice Pilaf

 

This gluten-free alternative to rice pilaf uses cauliflower rice, reducing calories and carbs. It's packed with antioxidants from cranberries and healthy fats from pecans, making it a nutrient-dense side dish.

Ingredients:

  • 1 head cauliflower, grated or pulsed into rice-like texture
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from 1 orange
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium heat, warm olive oil and sauté the onion until translucent.
  2. Add cauliflower rice and cook for 5-7 minutes until slightly golden and tender.
  3. Stir in cranberries, pecans, orange zest and juice, cooking until all ingredients are heated through.
  4. Season with salt and pepper, then garnish with fresh parsley before serving.

Apple Cinnamon Chia Seed Pudding

 

A delightful dessert option, this pudding maximizes flavor with minimal calories. Chia seeds are high in fiber and omega-3 fatty acids, promoting satiety and improving heart health. It’s naturally sweetened with apples and cinnamon for a delicious finish to your Thanksgiving meal.

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored, and diced
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions:

  1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for at least 30 minutes, or overnight in the refrigerator, until thickened.
  2. In a saucepan, heat coconut oil over medium heat. Add apples, cinnamon, nutmeg, and a pinch of salt, cooking until apples are tender and caramelized, about 10 minutes.
  3. To serve, divide the chia pudding into bowls and top with spiced apples. Enjoy immediately.

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Roasted Butternut Squash Soup

 

This sumptuous soup is not only warming but also incredibly healthy. It is low in calories and high in fiber, perfect for supporting weight loss. The squash provides a good amount of Vitamin A and C, promoting good vision and immunity.

Ingredients:

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1/2 tsp ground nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8 minutes.
  4. Add garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
  6. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with salt and pepper.
  7. Garnish with fresh parsley before serving.

Quinoa-Stuffed Acorn Squash

 

This colorful dish is a perfect healthy substitute for traditional stuffing, loaded with protein-rich quinoa and crunchy vegetables. High in fiber and healthy nutrients, it aids in weight management.

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 35-40 minutes until tender.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and cover, simmer for about 15 minutes or until water is absorbed.
  4. In a pan, heat olive oil and sauté red bell pepper and zucchini until tender. Add cooked quinoa, cranberries, walnuts, cinnamon, and season with salt and pepper.
  5. Remove the squash from the oven and fill each half with the quinoa mixture.
  6. Return to the oven and bake for another 10 minutes. Serve warm.

Maple-Glazed Roasted Brussel Sprouts

 

These sweet and savory brussel sprouts are a delicious and healthy side, rich in fiber and vitamins K and C. The slight sweetness from maple syrup balances the natural bitterness of brussel sprouts, making it a family-friendly dish for Thanksgiving.

Ingredients:

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the brussel sprouts with olive oil, maple syrup, salt, and pepper.
  3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes until caramelized and tender. Stir halfway through.
  4. Remove from the oven, drizzle with balsamic vinegar, and toss with pecans if desired before serving.

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Roasted Butternut Squash Soup

 

This sumptuous soup is not only warming but also incredibly healthy. It is low in calories and high in fiber, perfect for supporting weight loss. The squash provides a good amount of Vitamin A and C, promoting good vision and immunity.

Ingredients:

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1/2 tsp ground nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8 minutes.
  4. Add garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
  6. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with salt and pepper.
  7. Garnish with fresh parsley before serving.

Quinoa-Stuffed Acorn Squash

 

This colorful dish is a perfect healthy substitute for traditional stuffing, loaded with protein-rich quinoa and crunchy vegetables. High in fiber and healthy nutrients, it aids in weight management.

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 35-40 minutes until tender.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and cover, simmer for about 15 minutes or until water is absorbed.
  4. In a pan, heat olive oil and sauté red bell pepper and zucchini until tender. Add cooked quinoa, cranberries, walnuts, cinnamon, and season with salt and pepper.
  5. Remove the squash from the oven and fill each half with the quinoa mixture.
  6. Return to the oven and bake for another 10 minutes. Serve warm.

Maple-Glazed Roasted Brussel Sprouts

 

These sweet and savory brussel sprouts are a delicious and healthy side, rich in fiber and vitamins K and C. The slight sweetness from maple syrup balances the natural bitterness of brussel sprouts, making it a family-friendly dish for Thanksgiving.

Ingredients:

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the brussel sprouts with olive oil, maple syrup, salt, and pepper.
  3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes until caramelized and tender. Stir halfway through.
  4. Remove from the oven, drizzle with balsamic vinegar, and toss with pecans if desired before serving.

Lentil and Mushroom Shepherd’s Pie

 

This hearty dish is perfect as a vegetarian centerpiece, packed with protein from lentils and enriched with umami flavors from mushrooms. It's low in fat and high in fiber, aligning with weight-loss goals.

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 3 cups water or low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and quartered
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast (optional)

Instructions:

  1. In a medium saucepan, bring lentils and water to a boil. Reduce the heat and let them simmer for about 20-25 minutes until tender. Drain excess liquid.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8-10 minutes. Add garlic and mushrooms, cooking for another 5 minutes.
  3. Stir in tomato paste, thyme, lentils, and season with salt and pepper. Cook for a further 5-10 minutes, then transfer to a casserole dish.
  4. Meanwhile, boil potatoes in salted water until tender, about 20 minutes. Drain and mash with almond milk and nutritional yeast, seasoning with salt and pepper to taste.
  5. Spread the mashed potatoes over the lentil mixture and bake at 375°F (190°C) for 20 minutes or until golden and bubbly.

Cranberry Pecan Cauliflower Rice Pilaf

 

This gluten-free alternative to rice pilaf uses cauliflower rice, reducing calories and carbs. It's packed with antioxidants from cranberries and healthy fats from pecans, making it a nutrient-dense side dish.

Ingredients:

  • 1 head cauliflower, grated or pulsed into rice-like texture
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from 1 orange
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium heat, warm olive oil and sauté the onion until translucent.
  2. Add cauliflower rice and cook for 5-7 minutes until slightly golden and tender.
  3. Stir in cranberries, pecans, orange zest and juice, cooking until all ingredients are heated through.
  4. Season with salt and pepper, then garnish with fresh parsley before serving.

Apple Cinnamon Chia Seed Pudding

 

A delightful dessert option, this pudding maximizes flavor with minimal calories. Chia seeds are high in fiber and omega-3 fatty acids, promoting satiety and improving heart health. It’s naturally sweetened with apples and cinnamon for a delicious finish to your Thanksgiving meal.

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored, and diced
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions:

  1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for at least 30 minutes, or overnight in the refrigerator, until thickened.
  2. In a saucepan, heat coconut oil over medium heat. Add apples, cinnamon, nutmeg, and a pinch of salt, cooking until apples are tender and caramelized, about 10 minutes.
  3. To serve, divide the chia pudding into bowls and top with spiced apples. Enjoy immediately.

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Healthy Recipes for Thanksgiving

Roasted Butternut Squash Soup

 

This sumptuous soup is not only warming but also incredibly healthy. It is low in calories and high in fiber, perfect for supporting weight loss. The squash provides a good amount of Vitamin A and C, promoting good vision and immunity.

Ingredients:

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1/2 tsp ground nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8 minutes.
  4. Add garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
  6. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with salt and pepper.
  7. Garnish with fresh parsley before serving.

Quinoa-Stuffed Acorn Squash

 

This colorful dish is a perfect healthy substitute for traditional stuffing, loaded with protein-rich quinoa and crunchy vegetables. High in fiber and healthy nutrients, it aids in weight management.

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 35-40 minutes until tender.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and cover, simmer for about 15 minutes or until water is absorbed.
  4. In a pan, heat olive oil and sauté red bell pepper and zucchini until tender. Add cooked quinoa, cranberries, walnuts, cinnamon, and season with salt and pepper.
  5. Remove the squash from the oven and fill each half with the quinoa mixture.
  6. Return to the oven and bake for another 10 minutes. Serve warm.

Maple-Glazed Roasted Brussel Sprouts

 

These sweet and savory brussel sprouts are a delicious and healthy side, rich in fiber and vitamins K and C. The slight sweetness from maple syrup balances the natural bitterness of brussel sprouts, making it a family-friendly dish for Thanksgiving.

Ingredients:

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the brussel sprouts with olive oil, maple syrup, salt, and pepper.
  3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes until caramelized and tender. Stir halfway through.
  4. Remove from the oven, drizzle with balsamic vinegar, and toss with pecans if desired before serving.

Lentil and Mushroom Shepherd’s Pie

 

This hearty dish is perfect as a vegetarian centerpiece, packed with protein from lentils and enriched with umami flavors from mushrooms. It's low in fat and high in fiber, aligning with weight-loss goals.

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 3 cups water or low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and quartered
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast (optional)

Instructions:

  1. In a medium saucepan, bring lentils and water to a boil. Reduce the heat and let them simmer for about 20-25 minutes until tender. Drain excess liquid.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8-10 minutes. Add garlic and mushrooms, cooking for another 5 minutes.
  3. Stir in tomato paste, thyme, lentils, and season with salt and pepper. Cook for a further 5-10 minutes, then transfer to a casserole dish.
  4. Meanwhile, boil potatoes in salted water until tender, about 20 minutes. Drain and mash with almond milk and nutritional yeast, seasoning with salt and pepper to taste.
  5. Spread the mashed potatoes over the lentil mixture and bake at 375°F (190°C) for 20 minutes or until golden and bubbly.

Cranberry Pecan Cauliflower Rice Pilaf

 

This gluten-free alternative to rice pilaf uses cauliflower rice, reducing calories and carbs. It's packed with antioxidants from cranberries and healthy fats from pecans, making it a nutrient-dense side dish.

Ingredients:

  • 1 head cauliflower, grated or pulsed into rice-like texture
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from 1 orange
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium heat, warm olive oil and sauté the onion until translucent.
  2. Add cauliflower rice and cook for 5-7 minutes until slightly golden and tender.
  3. Stir in cranberries, pecans, orange zest and juice, cooking until all ingredients are heated through.
  4. Season with salt and pepper, then garnish with fresh parsley before serving.

Apple Cinnamon Chia Seed Pudding

 

A delightful dessert option, this pudding maximizes flavor with minimal calories. Chia seeds are high in fiber and omega-3 fatty acids, promoting satiety and improving heart health. It’s naturally sweetened with apples and cinnamon for a delicious finish to your Thanksgiving meal.

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored, and diced
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions:

  1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for at least 30 minutes, or overnight in the refrigerator, until thickened.
  2. In a saucepan, heat coconut oil over medium heat. Add apples, cinnamon, nutmeg, and a pinch of salt, cooking until apples are tender and caramelized, about 10 minutes.
  3. To serve, divide the chia pudding into bowls and top with spiced apples. Enjoy immediately.

Roasted Butternut Squash Soup

 

This sumptuous soup is not only warming but also incredibly healthy. It is low in calories and high in fiber, perfect for supporting weight loss. The squash provides a good amount of Vitamin A and C, promoting good vision and immunity.

Ingredients:

  • 2 pounds butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp thyme
  • 1/2 tsp ground nutmeg
  • Fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
  3. Meanwhile, in a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8 minutes.
  4. Add garlic, thyme, and nutmeg, cooking for another 2 minutes until fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes.
  6. Using an immersion blender, puree the soup until smooth. Adjust the seasoning with salt and pepper.
  7. Garnish with fresh parsley before serving.

Quinoa-Stuffed Acorn Squash

 

This colorful dish is a perfect healthy substitute for traditional stuffing, loaded with protein-rich quinoa and crunchy vegetables. High in fiber and healthy nutrients, it aids in weight management.

Ingredients:

  • 2 medium acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for about 35-40 minutes until tender.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and cover, simmer for about 15 minutes or until water is absorbed.
  4. In a pan, heat olive oil and sauté red bell pepper and zucchini until tender. Add cooked quinoa, cranberries, walnuts, cinnamon, and season with salt and pepper.
  5. Remove the squash from the oven and fill each half with the quinoa mixture.
  6. Return to the oven and bake for another 10 minutes. Serve warm.

Maple-Glazed Roasted Brussel Sprouts

 

These sweet and savory brussel sprouts are a delicious and healthy side, rich in fiber and vitamins K and C. The slight sweetness from maple syrup balances the natural bitterness of brussel sprouts, making it a family-friendly dish for Thanksgiving.

Ingredients:

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the brussel sprouts with olive oil, maple syrup, salt, and pepper.
  3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes until caramelized and tender. Stir halfway through.
  4. Remove from the oven, drizzle with balsamic vinegar, and toss with pecans if desired before serving.

Lentil and Mushroom Shepherd’s Pie

 

This hearty dish is perfect as a vegetarian centerpiece, packed with protein from lentils and enriched with umami flavors from mushrooms. It's low in fat and high in fiber, aligning with weight-loss goals.

Ingredients:

  • 1 cup green or brown lentils, rinsed
  • 3 cups water or low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and quartered
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast (optional)

Instructions:

  1. In a medium saucepan, bring lentils and water to a boil. Reduce the heat and let them simmer for about 20-25 minutes until tender. Drain excess liquid.
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until soft, about 8-10 minutes. Add garlic and mushrooms, cooking for another 5 minutes.
  3. Stir in tomato paste, thyme, lentils, and season with salt and pepper. Cook for a further 5-10 minutes, then transfer to a casserole dish.
  4. Meanwhile, boil potatoes in salted water until tender, about 20 minutes. Drain and mash with almond milk and nutritional yeast, seasoning with salt and pepper to taste.
  5. Spread the mashed potatoes over the lentil mixture and bake at 375°F (190°C) for 20 minutes or until golden and bubbly.

Cranberry Pecan Cauliflower Rice Pilaf

 

This gluten-free alternative to rice pilaf uses cauliflower rice, reducing calories and carbs. It's packed with antioxidants from cranberries and healthy fats from pecans, making it a nutrient-dense side dish.

Ingredients:

  • 1 head cauliflower, grated or pulsed into rice-like texture
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans, chopped
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from 1 orange
  • Salt and pepper to taste

Instructions:

  1. In a large skillet over medium heat, warm olive oil and sauté the onion until translucent.
  2. Add cauliflower rice and cook for 5-7 minutes until slightly golden and tender.
  3. Stir in cranberries, pecans, orange zest and juice, cooking until all ingredients are heated through.
  4. Season with salt and pepper, then garnish with fresh parsley before serving.

Apple Cinnamon Chia Seed Pudding

 

A delightful dessert option, this pudding maximizes flavor with minimal calories. Chia seeds are high in fiber and omega-3 fatty acids, promoting satiety and improving heart health. It’s naturally sweetened with apples and cinnamon for a delicious finish to your Thanksgiving meal.

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored, and diced
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

Instructions:

  1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well and let sit for at least 30 minutes, or overnight in the refrigerator, until thickened.
  2. In a saucepan, heat coconut oil over medium heat. Add apples, cinnamon, nutmeg, and a pinch of salt, cooking until apples are tender and caramelized, about 10 minutes.
  3. To serve, divide the chia pudding into bowls and top with spiced apples. Enjoy immediately.
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Our weight loss medication is delivered straight to your doorstep from a state-licensed pharmacy within our reliable network, ensuring you receive your medication when you need it.

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Each pharmacy in our network undergoes rigorous third-party testing through FDA and DEA certified labs. These tests focus on four key elements, ensuring both safety and efficacy for our treatments.

Curex is one of America’s largest telehealth providers

Together with our partners we have changed the lives of over 300,000 patients. Here’s what some of them have to say:

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A weight management program tailored to you

Initial Dosage

Your initial medication and dosage are carefully determined by doctors, taking into account your unique health profile. This ensures a personalized and safe treatment plan tailored to your specific needs.

Titration

We gradually adjust your dosage to reach the optimal therapeutic level, ensuring maximum effectiveness while minimizing potential side effects.

Additional Treatments

Our providers may also recommend medications such as metformin or supplements such as vitamin B12. We recognize the importance of managing side effects, so your care plan may include medication to alleviate them.

Got questions? We have answers.

Do your plans include prescriptions and medications?

Curex plans cover everything from reviewing your medical intake to providing prescription medications, with free shipping included. There are no extra or hidden charges. Prescriptions are issued only after a medical provider reviews your information to confirm that the medication is suitable for you. Our service includes continuous support and regular follow-ups to ensure your treatment stays on track.

Our clinicians may order labs and additional medications for you, which would not be covered by the plan but for which you can use your insurance.

Please note: Compounded medications are tailored to individual needs or used in case of shortages, but they are not FDA-approved for safety or effectiveness. A prescription is required. Results may vary from person to person.

What medications do your providers prescribe?

We prioritize a personalized approach to your health. If your medical provider prescribes medication, options may include GLP-1 treatments such as compounded semaglutide (the active ingredient in Wegovy®* and Ozempic®*). Our providers prescribe only combination treatments not available at your local pharmacy that may include vitamin B12, etc. to help you achieve your goals faster.

Depending on your treatment goals, other medications such as metformin may also be considered. We recognize the importance of managing side effects, so your care plan might include medication to ease symptoms like nausea. Your well-being is always our top priority!

Please note that compounded medications are customized to meet individual patient needs and are not FDA-approved for safety or effectiveness. A prescription is necessary. Results may vary from person to person.

Curex and its pharmacy partners do not have any association with Novo Nordisk.

Will I be prescribed semaglutide if I sign up?

Your health journey is unique, and we tailor our care to match. Any prescriptions, including semaglutide, will be based on the expert assessment of the medical provider matched with you through our platform. You can trust that your treatment plan will be personalized to fit your specific needs. And if semaglutide is not prescribed, we will provide a full refund.

What is compounded medication?

Compounding involves creating customized medications to meet the specific needs of individual patients. For instance, a patient may require a liquid version of a medication that is only available in tablet form. Pharmacies can also compound medications using FDA-approved drugs that are on the FDA’s shortage list.

These compounded medications are made by state-licensed pharmacies that follow both federal and state regulations, including quality standards. However, when compounded in accordance with these laws, these medications are not subject to FDA approval and are not evaluated for safety or effectiveness.

Is compounded medication the same as generic medication?

Compounded medications differ from generic drugs. Generics require FDA approval by demonstrating bio-equivalence to the brand-name drug. In contrast, compounded medications are not FDA-approved. They are made based on a personalized prescription that may not be commercially available elsewhere or when a drug appears on the FDA’s shortage list. Compounding pharmacies must have the proper licensed facilities and comply with state and federal regulations before dispensing these medications.

Is insurance required?

No, Curex doesn’t require insurance. We offer clear and simple pricing, along with affordable medication options, making it easy and accessible to take care of your health.

Can I pay with an FSA or HSA card?

Yes! You can pay with your HSA or FSA card.

How much does treatment cost?

Semaglutide:

Prices for semaglutide start at only $149 per month for weekly doses of 0.25mg and 0.5mg. You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 1 mg, 1.7 mg and 2.4 mg of semaglutide for an additional $50 per month for each plan.

Tirzepatide:

Prices for tirzepatide start at only $249 per month for weekly doses of 2.5 mg and 5 mg of tirzepatide.You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 7.5mg, 10 mg and 12.5 mg of tirzepatide for an additional $100 per month for each plan.

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Can you prescribe Ozempic®* or Wegovy®*?

Our providers focus on personalized medications and dosages that aren’t commercially available at your local pharmacy. While we don’t prescribe Ozempic®* or Wegovy®* directly, we may prescribe treatments containing the same active ingredient. These medications are specially compounded for you by a licensed pharmacy to meet your specific needs.

Are video visits with a provider required?

Our providers will review your information 100% online. Depending on where you live and the specifics of your medical history, our providers may require you to have a video visit or asynchronous visit via text message. If prescribed, you’ll get unlimited online access to message your provider as needed for follow-ups, adjustments, and answers to your questions.

What states do you serve?

Currently, we do not serve Arkansas, Connecticut, and New Mexico. However, we are always working to expand our reach, so stay in touch with us at hi@getcurex.com.

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Curex provides allergy care plans for allergies, asthma, eczema and pet allergies.

Curex providers may prescribe sublingual allergy drops that contain the same ingredients as allergy shots but are more convenient & affordable.
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Curex-affiliated medical practices are independently owned and operated by licensed physicians who provide services using the Curex telehealth platform.

Compounded medications have not been approved by the FDA and the FDA has not evaluated their safety or efficacy.

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