With holidays on the horizon, food (al-la butter, heavy whipping cream, sugar) is most likely the main event for most of your festive gatherings. But guess what, your holiday favorites don’t have to be heavy or unhealthy. I’ve taken the PFC Fitness Camp team’s favorite Holiday Sidekicks and created healthy holiday swaps for the main event—Thanksgiving!
Let’s start with a starchy staple for Thanksgiving—Stuffing.
I’ve swapped the sodium packed, carb loader with a nicely textured, light and airy Pan Roasted Cauliflower with Peppered Bacon and Leeks recipe that I might add pairs perfectly with turkey! But don’t trust my words, serve it this year for your friends and family and let us know the taste testing verdict!
Pan Roasted Cauliflower with Peppered Bacon and Leeks Recipe
1 Head Cauliflower Cut in Florets
1 Leek Chopped (about 1/4 cup)
1 Green Apple Chopped
2 Strips Peppered Bacon (Nitrate Free)
2 Tbs. Fresh Parsley Chopped + more for garnish
1 Tbs. Coconut Oil
Salt and Pepper to Taste
In medium heat skillet add chopped bacon to release oil.
Cook until rendered
Add cauliflower, leeks and apple and coconut oil and continuously pan roast until vegetables are fork tender (about 5-6 minutes)
Season with salt and pepper
Top with chopped parsley.
Serving Size: 1C.