Savannah Gibbs - Thanksgiving Cookbook: Easy, Delicious, and Healthy Holiday Recipes

Thanksgiving Cookbook Easy, Delicious, and Healthy Holiday Recipes Savannah Gibbs

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T hanksgiving marks the beginning of the holiday season, and represents food, family, and moments of sharing and professing gratitude. The most exciting part of the Thanksgiving celebration is a huge feast, with a roasted turkey being the traditional main course. When Thanksgiving approaches, anxiety can also come with preparing the turkey-themed dinner.

Not only are there family dynamics to navigate and shopping lists to collect, there's also the desire to stay healthy while enjoy good food. There's no need to worry. This book offers a great selection of delicious ideas that you'll want to try. The recipes in the book are not only easy to prepare but consist of healthy ingredients. You will find not only scrumptious turkey recipes but also other ideas such as mushroom spinach asparagus frittata, garlic pepper shrimp, and beef steak with caramelized onion. These mouthwatering recipes will give you an arsenal of ideas to fix and present at your Thanksgiving celebration.

Here's to you and yours having a healthy and happy holiday season!

W hether you're up early on Thanksgiving Day to start prepping the turkey or it's the morning after and you're looking for a satisfying meal to put on the table, there are a number of Thanksgiving breakfast recipes that will keep you healthy, happy, and ready to keep the holiday celebrations going. P ut together some of fall's freshest flavors in this updated and season version of average scrambled eggs. Makes 4 servings Ingredients: 8 eggs 2 tablespoons skim milk 1 tablespoon extra-virgin olive oil 1 zucchini, chopped red onion, sliced 1 cup mushrooms, sliced 1 cup red bell pepper, diced Salt and pepper to taste Directions: 1. Heat a skillet and the olive oil. Add the zucchini, onion, mushrooms, and pepper. 2.

Let the veggies saut until cooked, about 5 minutes. 3. While they cook, whisk the eggs and the milk until combined. Pour the egg mixture into the pan with the vegetables and scramble. 4.

W hen you've got a few extra potatoes lying around, cook them up on the stove for a hot, hearty breakfast that's full of flavor. W hen you've got a few extra potatoes lying around, cook them up on the stove for a hot, hearty breakfast that's full of flavor.

Makes 4 servings Ingredients: 34 large russet potatoes 1 onion, chopped 2 cloves garlic, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 3 tablespoons olive oil Handful of fresh parsley Salt and pepper to taste Directions: 1. Chop potatoes into small, bite size pieces. If they're too big, they'll take too long to cook. 2. In a large skillet over medium high heat, cook the peppers, onions, and garlic in the olive oil. 3.

Add the potatoes and stir continually. Use a wooden spoon so you can scrape up the brown and crispy pieces of the potatoes that might stick to the pan. 4. Once the potatoes are fork-tender (usually about 15 minutes), serve them on the side of your favorite eggs or breakfast meat. 5.

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