The Lipmans’ Favorite Thanksgiving Recipes

Thanksgiving is one of my favorite holidays.  It’s a time to enjoy family and friends and to celebrate the bounty of seasonal food at this time of year.  Over the years, I have gathered a handful of Thanksgiving recipes that have become my go-to for a delicious and, yes, healthy meal.  So, in addition, to cooking the turkey on the outdoor grill and to simply roasting sweet potatoes (no marshmallows please), you’ll find these dishes on our Thanksgiving table.

Paleo Spiced Nuts, Serves 4

By Elana’s Pantry



  • ⅔ cup almonds
  • ⅔ cup pecans
  • ⅔ cup walnuts
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon celtic sea salt
  • 1 tablespoon olive oil


Place nuts in a large cast-iron skillet over medium heat. Toast until lightly browned. While nuts are toasting, prepare spice mixture. Combine chili, cumin, black pepper and salt in a small bowl. Coat nuts with olive oil, then coat with spice mixture. Serve.

Butternut Squash and Root Vegetable Soup, Serves 8



  • 3 tablespoons extra virgin olive oil
  • 1 large onion peeled and chopped
  • 2 cloves fresh garlic, crushed
  • 1 large butternut squash, peeled, seeded and cubed
  • 3 carrots peeled and chopped
  • 3 parsnips peeled and chopped
  • 1 sweet potato peeled and chopped
  • 2 leeks, cleaned and chopped, white parts only
  • 1 teaspoon ground thyme
  • Salt and freshly ground pepper to taste
  • 8 cups organic vegetable stock


Heat the oil in a large pot, add the onions and garlic and sauté until soft. Add remaining vegetables, thyme, salt and pepper and sauté for a few more minutes. Pour in the stock and bring to a boil. Reduce heat, cover and simmer until the vegetables are soft, about 45 minutes. Cool, then puree. Adjust seasonings to taste and reheat before serving.

Green Bean “Pasta” with Heirloom Cherry Tomato Marinara, Serves 4

By With Food + Love



  • 1 quart heirloom cherry tomatoes, halved
  • 2 cups of green beans
  • 2 tablespoons of virgin olive oil
  • 2 -3  cloves of garlic, chopped
  • 1/2 large white onion, chopped
  • 1 tablespoon fresh oregano leaves
  • 1 giant handful of fresh basil leaves, ripped
  • 1/2 cup filtered water
  • a few pinches of sea salt
  • coarse ground pepper, to taste


In a large skillet heat the olive oil on low. Add in the garlic and onions and cook for about 3 minutes. Add in the cherry tomatoes and oregano with a pinch of sea salt and pepper. Cover and simmer on low for 15 minutes. Check in on the tomatoes and give them a stir occasionally. While the tomatoes are simmering, prep your green beans. Snip the ends off and then cut the bean in half, lengthwise. After the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn heat up to medium, cover and cook for about 5 minutes, stirring once, about halfway through.

Your bean “pasta” will be al dente, feel free to cook a bit longer to reach your desired texture.

Roasted Brussels Sprouts and Grapes, Serves 4

By Real Simple

Photo by Gentl & Hyers


  • 1 ½ pounds Brussels sprouts, trimmed and halved
  • 1 pound red seedless grapes
  • 3 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 1 tablespoon fresh thyme leaves
  • kosher salt and black pepper


Heat oven to 375° F. On a large rimmed baking sheet, toss the Brussels sprouts and grapes with the oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.

Seasonal Kale Salad With Pear, Hazelnuts & Cranberries, Serves 6 – 8

By Elizabeth Finch on



  • 1 bunch kale, prepped according to directions below
  • 2 cups Brussels sprouts, thinly sliced
  • 1 medium pear, cored and chopped into 1/2 inch pieces
  • 1 cup hazelnuts, roughly chopped and lightly toasted according to directions below
  • 1/3 cup unsweetened dried cranberries
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • Pinch of sea salt
  • Goat cheese for topping (optional)


For the kale: Wash, rinse and dry the kale. Remove the long stem that runs the length of the kale, and tear the kale into bite sized pieces. Then, using both hands, massage the kale for about two minutes, until it becomes soft and darker in color.

For the hazelnuts: In a pan, lightly roast the hazelnuts over medium heat for about 3-4 minutes, just until they become fragrant. Be sure to stir them with a wooden spoon a few times to keep them from burning.

To assemble the salad: Toss the kale with the Brussels sprouts, pear, hazelnuts and cranberries. In a small bowl, whisk the olive oil, white balsamic vinegar and sea salt, and pour over the salad. Toss to make sure everything is coated. Top each serving with a small amount of goat cheese, if desired.

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping

By The Tasty Alternative


(I make some adjustments to this recipe by using unsweetened cocoa instead of carob powder)



  • 1 cup raw pumpkin seeds
  • 1 cup Medjool dates (about 7 regular size), seeded and chopped
  • 1 tablespoon maple syrup
  • 2 tablespoon unsweetened cocoa powder

Pumpkin Filling

  • 1 cup raw cashews soaked 4 to 6 hours
  • 1 cup organic canned pumpkin
  • 1/3 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping

  • 3/4 cup cashews soaked 4 to 6 hours
  • Cream from 1 can of full fat coconut milk
  • 2 tablespoons maple syrup
  • 1 vanilla bean
  • 1 teaspoon vanilla extract



In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and cocoa powder. Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling

Drain and rinse the cashews. In a high speed blender add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high. Turn down to low and add in the spices, then continue blending. The mixture is ready when it’s creamy and smooth. Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping

Drain and rinse the cashews. In a high speed blender add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around. Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated. Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

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