3 Recipes to Bring Balance to Your Thanksgiving Table

The Simple Joys of Thanksgiving: From Our Table to Yours 

Thanksgiving is right around the corner, and with it can come the familiar whirlwind of cooking, planning, family, and, yes, calorie stress. But that isn’t what this special day is truly about. It’s a time to slow down, reflect, gather with those you love, and enjoy the simple joy of good food and good company. 

To make the most of your Thanksgiving, a little preparation can go a long way. Planning ahead helps you stay balanced, not just with your schedule, but with your plate, too. 

Here at  Elemental, we believe in the power of small indulgences and mindful choices. Food is meant to be enjoyed, and balance doesn’t mean restriction; instead, it means nourishing your body while savoring the moments that matter most. 

 

Tips & Tricks 

Rolls are one of my favorite things to eat at Thanksgiving. Making a little sandwich with all the good dishes? Divine. Bread these days, though, tends to have a lot of unnecessary ingredients and can be overly processed. I recommend finding a local bakery that’s gone back to the basics with clean, simple ingredients. 

Here in Boise, I love Gaston’s Bakery because they use fresh, wholesome ingredients and make some truly delicious bread. 

Traditional Thanksgiving food can be indulgent in the best way – your taste buds will absolutely thank you – but it’s also important that the rest of your body thanks you, too. When shopping, be mindful of what ingredients go into your recipes. 

A great example is the classic green bean casserole, a staple in my home during the holidays. I’ve found that by swapping out  Campbell’s Cream of Mushroom Soup  for  Annie’s version, I get an even better flavor  and  cleaner ingredients, definitely the best of both worlds. 

 

Fall Recipes 

We’ve gathered a few of our favorite Thanksgiving-inspired recipes that bring that  Elemental  balance to your table – rich in flavor, mindful in ingredients, and full of heart. 

Fall Harvest Salad 

I love this salad and make it whenever the weather starts to cool down. The mix of sweet and salty, with fruit, cheese, and the crunch of an  Elemental Cranberry Almond + Lucuma Seedbar  (or Crumble) is a truly perfect combo. 

Ingredients: 

• Arugula 

• 2 persimmons, diced 

• Goat cheese 

• 1 Elemental Superfoods Cranberry Almond + Lucuma Bar, crumbled 

Dressing: 

• Olive oil 

• Apple cider vinegar 

• Salt 

• Pepper 

How to make: 
Combine all salad ingredients in a large bowl. Whisk dressing ingredients together and drizzle on top. Toss gently and enjoy! 

Paleo Pumpkin Chocolate Chip Muffins 

These are such a fun way to bring holiday flavors into a sweet treat. They can be made ahead of time so you have something to eat Thanksgiving morning, fueling you (and your family) before all the big cooking begins! 

Check out the video tutorial on our Instagram for a full walk-through. 

Ingredients: 

• 2 cups almond flour 

• 3 tbsp flax meal 

• 1 tsp baking soda 

• 2 tsp cinnamon 

• ¾ tsp nutmeg 

• ¼ tsp cardamom 

• ¼ tsp cloves 

• ¼ tsp sea salt 

• 1 small sugar pie pumpkin (for about 1 cup purée) 

• 2 tbsp maple syrup 

• ⅓ cup coconut sugar 

• 2 eggs or 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water) 

• 2 tbsp coconut oil, melted (+ extra for roasting pumpkin) 

• 1 tsp pure vanilla extract 

• 1 cup dark chocolate baking chips 

How to make: 
Preheat oven to 350°F. Cut the pumpkin in half, remove seeds, and coat lightly with coconut oil. Bake cut-side down for 45 minutes or until tender. Let cool. 

In a medium bowl, combine all dry ingredients and set aside. Scoop out 1 cup of roasted pumpkin and blend in a food processor with maple syrup, coconut sugar, eggs, coconut oil, and vanilla until smooth. 

Slowly add the dry mixture in batches and pulse until just combined. Scoop batter into muffin tins and fold in chocolate chips. Bake for about 25 minutes, keep a close eye so the tops don’t burn, since this is a darker batter. 

 

Sweet Potato Casserole 

This recipe comes from my great-grandmother. Over the years, I’ve worked to perfect it from what she taught me; her version had no measurements, no baking time, and a lot of sugar. This updated version keeps all the nostalgia, just with a bit more balance (and way less guessing). 

Ingredients: 

• 3–4 large sweet potatoes 

• 1 stick of butter 

• ½ cup cream 

• ½ cup maple syrup 

• ¼ cup molasses 

• ¼ cup brown sugar 

• 1 tbsp cinnamon 

• Crumbled  Elemental bar  for topping (I like the White Chocolate Macadamia Bar for this) 

• ½ cup mini marshmallows (optional) 

How to make: 
Preheat oven to 400°F. Wrap sweet potatoes in foil and bake until soft. Let cool slightly, then just peel off the skin. Beat with a hand mixer and add butter, cream, maple syrup, molasses, brown sugar, and cinnamon. Spread into a baking dish and top with crumbled bar pieces for crunch and some mini marshmallows if you're feeling crazy. Bake at 350°F until golden and bubbling, about 20–25 minutes. 

 

Closing Thought 

Thanksgiving doesn’t have to be about counting calories or stressing over the “perfect” meal. It’s about gratitude – for good food, for the people you love, and for taking care of yourself along the way. 

For more healthy + balanced recipes, follow us on social at @elementalsuperfood. 

We hope your day is full of balance, joy, and second helpings.  

From our family to yours, Happy Thanksgiving!