by Dr. Michelle Hagel ND

Thanksgiving dinner doesn’t mean that we have to gorge ourselves at the dinner table. There are a lot of healthy choices when it comes to leftovers after Thanksgiving dinner. Turkey is an excellent source of protein, b vitamins, choline, phosphorus and potassium. Then just skip the gravy, potatoes, and stuffing and load up on the veggies! I have included a recipe for a turkey bowl, a great leftover alternative. The best of all it’s not about saying no to dessert it is about finding a good alternative like the black bean brownies recipe below – I bet you won’t be able to tell the difference!

Enjoy the holiday weekend it is a great time to practice thanks and gratitude to yourself and others.

Turkey Squash Bowls

  •     2 Delicata Squash (small)
  •     2 tbsps Extra Virgin Olive Oil
  •     1 lb Extra Lean Ground Turkey
  •     1 tbsp Poultry Seasoning
  •     1 tsp Sea Salt
  •     1/2 cup Frozen Cranberries (thawed, or use fresh)
  •     4 cups Microgreens
  •     2 tbsps Balsamic Vinegar
  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. Rinse the outside of the squash and slice in half lengthwise. Brush the flesh with a small amount of olive oil and place face-down on the baking sheet. Bake for 30 minutes.
  3. Meanwhile, heat the remaining oil in a large skillet over medium heat. Add the turkey and saute until cooked through and browned. Break it up into tiny pieces as it cooks.
  4. Once the turkey is cooked through, stir in the poultry seasoning, sea salt and cranberries. Turn the heat to the lowest setting to keep warm until your squash is cooked.
  5. Remove squash from oven and stuff each half with the turkey/cranberry mix. Serve with microgreens and a drizzle of balsamic vinegar. Enjoy!


Black Bean Brownies

  • 2 cups Black Beans (cooked)
  • 3 Egg
  • 1/4 cup Coconut Oil (melted)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Cocoa Powder
  • 1/4 cup Coconut Sugar
  • 1/4 cup Raw Honey
  • 1/2 tsp Baking Powder
  • 100 grams Dark Organic Chocolate (chopped and divided)
  • 1/4 cup Sliced Almonds
  1. Preheat oven to 350 F and line a 8 x 8 baking dish with parchment paper.
  2. Add the cooked black beans and eggs to a food processor. Turn it on and add the coconut oil. Let the food processor blend until the black beans are very smooth.
  3. Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean batter. Blend until all incorporated.
  4. Add half of the chocolate to the brownie batter and pulse until it is mixed in.
  5. Transfer brownie batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and the sliced almonds evenly over top of the brownies.
  6. Bake for 30 to 35 minutes. Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares. Enjoy!