Confession # 123 – I’m still getting used to the idea that it’s already holiday season in the blogger world.
Maybe because it’s a crisp 90 degrees out today and my mind is still on all those summer recipes I never got around to sharing.
But it’s nearly October and, for a food blogger, that means it’s practically Thanksgiving. Yup. Skipped right over Halloween. We might as well start talking about Christmas, too. Fa-la-la-la-la-la-la-la-la.
As a FIXer, it’s good to start talking about the holidays early because it can be tough staying on track (pumpkin pie – I’m looking at you). It takes some careful planning, but you can enjoy healthy and delicious versions of your favorite holiday foods all season long.
This year, I am working with three of my favorite bloggers from the 21 Day Fix World: Stephanie from The Foodie and The Fix, Becca from My Crazy Good Life, and Carrie from Carrie Elle. We have a some amazingly-yummy-nobody-would-ever-know-they-are-healthy Thanksgiving dishes for you all that will be perfect for the whole holiday season…and we are sharing some of our favorites today!
So stick with us. <3
Appetizers can be tricky on Thanksgiving. I mean, who wants to waste their appetite (and containers) before the meal even starts? But you kind of need to have SOMETHING to put out while you are putting the finishing touches on dinner.
And, of course, this shrimp cocktail, which I make for every holiday and I have been wanting to share with you for years. Now I have the perfect reason to.
And it’s really the perfect Thanksgiving starter for a FIXer. Think about it – you will only essentially be giving up a little red if you indulge in this tasty app! You still have a TON of colors left for the rest of the meal…right?
Generally, I am not a shrimp cocktail fan. Cocktail sauce just isn’t up there with my fav condiments…and the whole water logged shrimp thing? No thanks.
That’s why this 21 Day Fix Roasted Shrimp Cocktail is such a game changer. It’s based off a Ina Garten recipe and that lady knows what’s up. Adding just a little olive oil, kosher or sea salt to your shimp and roasting it until it turns pink makes for one tasty and holiday worthy app. I top mine with some lemon zest for an extra pop and the color doesn’t hurt either. I think Ina would approve.
As far as this fun and festive sauce, I got the idea of the Cranberry Horseradish Chutney because, like I said, I always felt like Cocktail Sauce wasn’t living up to it’s potential. And I am a huge fan of sweet and spicy sauces like this one, especially during the holidays. You could blend it up, but I love the chutney like consistency…and I dream about slathering it on a leftover turkey sandwich on the day after Thanksgiving. #dreambig
Oh – and it’s also gluten-free, dairy-free and refined sugar-free, and perfect for FIXers or anyone with food sensitives (unless they are sensitive to shellfish. Then we are outta luck).
And they aren’t just for Thanksgiving – make this roasted shrimp cocktail for any holiday, dinner party or even meal prep!
Now that I have you fully in the holiday spirit, check out these drool worthy recipes from the rest of the crew!
Is there a better reason to talk about Thanksgiving in September than this heavenly Pumpkin Custard Tart with Bourbon Nutmeg Coconut Whip from the Foodie and the Fix? I kinda don’t think so. Plus Stephanie is such a genius with FIX friendly desserts and I LOVE the step by step instructions for the yummy pecan crust!
And these 21 Day Fix Easy Roasted Sweet Potatoes from Carrie Elle are so addicting, you guys…think sweet potato crack. The perfect mix of sweet and savory and oh-so-good-for-you, too! Fun fact? Sweet potato sides are my absolute favorite part of Thanksgiving dinner!
Oh – and don’t forget this deliciousness – Simple Mashed Cauliflower from Becca at My Crazy Good Life. She is such a smarty and uses Greek yogurt to make this dish extra creamy…and since it’s low carb, you can for sure have seconds! My kinda side dish!
As I said, there is plenty more holiday yumminess coming your way! Keep checking in with us and we will keep you in check!
Yields: 6-8 servings
Serving Size: about 5 shirmp
- 2 pounds (15- 18 count) raw shrimp, pealed and deveined with the tail still on
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- zest from 1 lemon
- 1 1/2 cups of fresh cranberries
- 2 T water
- 2 T tomato paste
- 2 T honey
- 1 T horseradish (plus more to taste...I added an extra tsp)
- salt and pepper
- Preheat your oven to 400 degrees.
- Place cleaned shrimp on a sheet pan (I line mine with parchment for easy cleanup) and coat them with the olive oil. Sprinkle shrimp with salt, then roast for 8 to 10 minutes, just until pink and firm and cooked through.
- Garnish with fresh lemon zest, then set aside to cool.
- For the sauce: heat cranberries and water over medium high heat until berries begin to burst, stirring consistently. Remove from heat and stir in remaining ingredients, adjusting horseradish and seasonings to taste. Chill in the fridge before serving with shrimp.
21 Day Fix Container Count:
1 RED just a smidge of PURPLE
Want even more Thanksgiving recipes? I’ve got a whole round up for you! Enjoy!