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5 Thanksgiving Recipes!

by Coach Debbie

How does your family do the Thanksgiving Feast?  In my family, we are big fans of potlucks!  It saves everyone time and money, and no one has to do all the work!  One sure way to make sure you stay on track is to bring a fat-loss friendly dish that you know you can eat!  Not sure what to bring?


Momsanity to the rescue!  Try these new recipes this year!




1 (12 oz) package fresh cranberries

1 pint fresh blueberries

1 cup water

½ cup Truvia/Swerve/Stevia

1 tsp ground cinnamon

¼ tsp ground nutmet

1/8 tsp ground allspice


Wash and pick over cranberries. Place in a medium saucepan with water, and sweetener. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (okay to break a few, but don't over mash). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.  Makes 9 servings. 




1 (15 oz) can green beans, drained

1 (15 oz) can peas, drained

1 (4 oz) jar pimentos

1 onion, chopped

4 stalks celery, chopped

1 green bell pepper, chopped

½ c extra virgin olive oil

1 c distilled white vinegar

¼ c swerve or stevia

½ tsp salt

2 T water



1.       Combine vegetables in a large bowl.

2.      In a small bowl, mix together oil, vinegar, swerve/stevia, salt and water.  Pour over vegetables, and stir to coat.

3.      Refrigerate, covered, for 4 hours or overnight. 




4 cups low/no sodium chicken broth

1 c water

¼ tsp rosemary (optional)

¼ tsp black pepper

1 (10 oz) package frozen mixed vegetables

1 package of instant brown rice

2 c cooked turkey, chopped

2 (14.5 oz) cans diced tomatoes

Any other seasonings you prefer



1.       In a large pot, combine broth, water, rosemary, and black pepper.  Bring to boil; stir in mixed vegetables, and rice.

2.      Return to boiling; reduce heat.  Cover and simmer 10-15 minutes or until vegetables and rice tender.  Stir in turkey and tomatoes, heat through.  Stir in black pepper.




1 apple - peeled, cored, and chopped

1 cup unsweetened vanilla-flavored almond milk

1 scoop Momsanity Mom Fuel protein powder

1/4 cup pumpkin puree

1 tsp brown sugar

1/4 tsp pumpkin pie spice

1/8 tsp nutmeg

6 ice cubes

Blend until smooth.




¾ c almond flour (gluten-free)

¼ c swerve or stevia sweetener

1 tsp baking powder

¾ c non-dairy milk

2 cups of fresh sliced fruit of choice

1 tsp swerve or stevia sweetener



1.        Preheat oven to 350 degrees.

2.       Spray cooking spray on an 8 inch square pan.

3.       Whisk almond flour, ¼ cup of swerve/stevia and baking powder in a small bowl.  Add non-dairy milk; whisk to form a smooth batter.  Pour batter into pan, then scatter fruit over batter.  Sprinkle with teaspoon of swerve/stevia.

4.       Bake until batter browns and fruit bubbles, 50-60 minutes.  Serve warm or at room temperature.


How wonderful to gather round the table with our favorite relatives and consume 8,000 calories, right?