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Last-minute Thanksgiving Recipes – 6 Ingredients or less

Everyday food can be Holiday food too

Written by Coach Dianne on Nov 24, 2020

This is a gentle reminder that holidays are about the PEOPLE you celebrate with, not just the food. ⁠

For Thanksgiving, we wanted to highlight that everyday healthy food can be holiday food too! These are easy, 6-ingredient meals on the app that are perfect for impressing the fam.

Healthy Holiday Mindset

As holidays come up, what’s your mindset on overeating? Here are 3 ideas to take with you⁠

☝️ Eating past being full is a NORMAL part of life. The key is to listen to your body for when is enough. Learn what feels great and not so great. And how does that impact your weekly goals?⁠

✌️ Holiday food can be normal, everyday food. Instead of thinking “I can’t eat this normally, so I have to stuff myself” – try shifting to “I can enjoy this regularly, so I will eat a good portion”. Plus, save leftovers for later (when the flavors develop even more)! ⁠

? You don’t need to “earn” your food – you need food to live! Enjoy the holiday festivities & treats. You decide what’s on-goal for yourself.

And sometimes we need soul food, not just healthified foods ?⁠

1. Quick mushroom sausage risotto– 15 min + vegan option

A 10 minute favorite on our meal plans that’s perfect for holiday food! Better yet, it’s creamy, savory and healthy everyday food ? Save time by using pre-cooked rice OR elevate the taste by using raw risotto rice (you’ll need to quadruple the cooking time & vegetable broth/stock used).

Yields2 ServingsTotal Time15 mins

Ingredients
 6 cups mushrooms
 ¾ cup cooked rice
 ¾ cup frozen peas (or any mixed vegetable)
 ¾ cup onions, chopped
 1 ½ sticks veggie sausage, Italian-style
 1 ½ tsp veggie bouillon paste or powder
Optional
 3 cups Water, as needed
 1 tbsp lemon juice
 1 ½ tbsp nutritional yeast
 red pepper flakes, to taste
 salt & pepper, to taste

Prep
1

Slice the mushrooms, vegan sausage, and onions into pieces.

Cook on stove (recc)
2

Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.

In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.

Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.

3

Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.

Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.

For raw rice, see note below.

Cook in microwave
4

Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.

In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.

5

Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.

For raw rice - see note below

Serve
6

Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.

Keeps for 3-4 days in the fridge, in an airtight container.

Note: for raw rice
7

For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.

1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).

Ingredients

Ingredients
 6 cups mushrooms
 ¾ cup cooked rice
 ¾ cup frozen peas (or any mixed vegetable)
 ¾ cup onions, chopped
 1 ½ sticks veggie sausage, Italian-style
 1 ½ tsp veggie bouillon paste or powder
Optional
 3 cups Water, as needed
 1 tbsp lemon juice
 1 ½ tbsp nutritional yeast
 red pepper flakes, to taste
 salt & pepper, to taste

Directions

Prep
1

Slice the mushrooms, vegan sausage, and onions into pieces.

Cook on stove (recc)
2

Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.

In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.

Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.

3

Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.

Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.

For raw rice, see note below.

Cook in microwave
4

Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.

In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.

5

Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.

For raw rice - see note below

Serve
6

Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.

Keeps for 3-4 days in the fridge, in an airtight container.

Note: for raw rice
7

For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.

1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).

Quick mushroom & sausage risotto

2. Healthy chicken pot pie– 30 min + vegan option

Store-bought puff pastry is the secret to this elegant dish – you can also use biscuit or crescent dough to top the high-protein filling. Make mini-ones and freeze for meal prep!⁠

Yields1 Serving

Ingredients
 ½ cup Frozen vegetables (peas & carrots, etc)
  cup Cooked chicken breast (seitan strips for veg option)
 ¾ oz Frozen pie crust or biscuit dough
 ¼ tsp Chicken bouillon (or broth equivalent)
 ½ cup Water (omit if using broth)
Optional ingredients
 Salt & pepper
 ¼ tsp Corn starch (tapioca starch, flour, etc)
 ¼ tsp Butter (dairy-free for vegan option)

Directions
1

Prep
Preheat oven/toaster oven to 375 F / 190 C. Chop chicken strips into small cubes.

In a bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.

Optional: Mix cornstarch into the stock. Finely mince garlic into small pieces.

2

Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) on medium-heat. Cook frozen vegetables and optional minced garlic for 3-4 minutes until browned.

Add in butter, chicken, broth and optional dry spices. Cook until warmed and thickened, about 4-8 minutes. Place into an oven-safe dish.

3

Bake in oven or airfryer
Roll out crust and place on top of the dish - cut 1-2 slits to vent. (Or use whole grain bread for a no-bake option)

Oven: Turn heat to 350 F / 175 C. Bake for 12-18 minutes until crust has browned.

Airfryer: Airfry the pot pie at 360 F / 180 C for 6-10 minutes until pie or biscut crust has browned.

Meal prep: Bake pie crust separately from filling. Keeps for 3-5 days, in the fridge with crust stored separately from filling.

4

Serve
Let cool briefly before serving.

Cool completely before covering and storing in the fridge for up to 3 days, or freezer for about 1 month. Reheats well in microwave or oven.

Ingredients

Ingredients
 ½ cup Frozen vegetables (peas & carrots, etc)
  cup Cooked chicken breast (seitan strips for veg option)
 ¾ oz Frozen pie crust or biscuit dough
 ¼ tsp Chicken bouillon (or broth equivalent)
 ½ cup Water (omit if using broth)
Optional ingredients
 Salt & pepper
 ¼ tsp Corn starch (tapioca starch, flour, etc)
 ¼ tsp Butter (dairy-free for vegan option)

Directions

Directions
1

Prep
Preheat oven/toaster oven to 375 F / 190 C. Chop chicken strips into small cubes.

In a bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.

Optional: Mix cornstarch into the stock. Finely mince garlic into small pieces.

2

Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) on medium-heat. Cook frozen vegetables and optional minced garlic for 3-4 minutes until browned.

Add in butter, chicken, broth and optional dry spices. Cook until warmed and thickened, about 4-8 minutes. Place into an oven-safe dish.

3

Bake in oven or airfryer
Roll out crust and place on top of the dish - cut 1-2 slits to vent. (Or use whole grain bread for a no-bake option)

Oven: Turn heat to 350 F / 175 C. Bake for 12-18 minutes until crust has browned.

Airfryer: Airfry the pot pie at 360 F / 180 C for 6-10 minutes until pie or biscut crust has browned.

Meal prep: Bake pie crust separately from filling. Keeps for 3-5 days, in the fridge with crust stored separately from filling.

4

Serve
Let cool briefly before serving.

Cool completely before covering and storing in the fridge for up to 3 days, or freezer for about 1 month. Reheats well in microwave or oven.

Healthy Chicken Pot Pie + Vegan option

3. Yogurt & fruit salad pizza

Fancify your post-workout snack into a party-worthy spread ???? Ideas for base: apple slices, pears, pineapple & honeydew melon. Use your fave Greek-style flavored yogurt or non-dairy ones.⁠

Yields4 Servings

Ingredients
 1 ⅓ cups frozen mixed berries
 16 oz flavored yogurt, dairy-free if needed
 6 medium slices of watermelon
 ½ tbsp maple syrup, honey or sweetener of choice
Optional
 sprigs of mint, to taste

Directions
1

Slice watermelon into pizza triangles. Arrange onto a plate.

Optional: slice mint

Just before serving
2

Spread yogurt over each slice, careful not to spill over the edge.

3

Sprinkle on frozen mixed berries, maple syrup, and optional chopped mint.

Ingredients

Ingredients
 1 ⅓ cups frozen mixed berries
 16 oz flavored yogurt, dairy-free if needed
 6 medium slices of watermelon
 ½ tbsp maple syrup, honey or sweetener of choice
Optional
 sprigs of mint, to taste

Directions

Directions
1

Slice watermelon into pizza triangles. Arrange onto a plate.

Optional: slice mint

Just before serving
2

Spread yogurt over each slice, careful not to spill over the edge.

3

Sprinkle on frozen mixed berries, maple syrup, and optional chopped mint.

Yogurt & fruit salad pizza

4. Candied Pecans on Sweet Potato Toast – 5 min & 4 ingredients

If you try these, tag us @aricoachapp !

 

Enjoy these simple, yet delicious, everyday food this Thanksgiving!⁠

Ready to ditch dieting?

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