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Creating An Anti-Inflammatory Thanksgiving Dinner


 As we gather around the Thanksgiving table, it’s important to consider not just the deliciousness of the meal but also its impact on our health. In recent years, there has been a growing awareness of the benefits of an anti-inflammatory diet and how it can contribute to our overall well-being. This has led many of us to seek inflammation-fighting recipes and healthy alternatives for our Thanksgiving feasts.

The concept of an anti-inflammatory diet revolves around consuming foods that help decrease inflammation in the body. Chronic inflammation has been linked to health conditions such as arthritis, heart disease, and some cancers. By incorporating anti-inflammatory foods into our Thanksgiving meals, we can not only enjoy a flavorful feast but also support our long-term health.

One of the main advantages of an anti-inflammatory Thanksgiving dinner is that it allows us to indulge in traditional holiday dishes while making healthier choices. From roasted turkey with herbs and spices known for their anti-inflammatory properties to vibrant vegetable side dishes packed with antioxidants, there are countless ways to create a menu that is both delicious and nourishing.

Furthermore, opting for an anti-inflammatory Thanksgiving dinner does not mean sacrificing taste or tradition. In fact, many classic holiday recipes can be modified or enhanced by using ingredients known for their inflammation-fighting properties. For example, replacing refined grains with whole grains or incorporating omega-3-rich ingredients like walnuts or flaxseeds into stuffing recipes can elevate flavor and nutritional value.

As we enter the season of giving and sharing, the Endulge Me team would like to share a few of our favorite anti-inflammatory Thanksgiving recipes with you and your family. We hope you enjoy them! Have a wonderful Thanksgiving.

Pumpkin Ginger Soup



  • 1 (4-pound) pumpkin (kabocha squash is best)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 1 teaspoon sea salt, plus more for sprinkling
  • 3 garlic cloves, chopped
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon ground cardamom
  • 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
  • 2½ cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • Water, as needed
  • Microgreens, optional, for garnish

Method of Preparation

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
  3. Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
  4. Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
  5. Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Other Information

Preparation time: 20 mins

Cooking time: 1 hour 20 mins

Total time: 1 hour 40 mins

Yields: 6 servings

Nutritional Value: (Per serving)

Calories: 145 kcal | Protein: 3.5 g | Carbohydrates: 35.1 g | Sugars: 7.5 g | Dietary Fiber: 3.5 g | Fat: 8 g | Cholesterol: 8 mg | Saturated Fat: 2.5 g |Sodium: 926 mg

Garlic Mashed Cauliflower



  • 1 kg / 2lb cauliflower florets
  • 2 garlic cloves , peeled, whole
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (25g) parmesan cheese , shredded
  • 1/4 cup (55g) sour cream , optional
  • 1 tablespoon olive oil
  • 1 tablespoon of cream cheese
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Method of Preparation

  1. Wash and break up your cauliflower into florets.
  2. Place a steamer insert into a saucepan; fill with water just below the bottom of the steamer. Bring water to a boil; add cauliflower, cover, and steam until tender, about 10 minutes.
  3. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  4. Transfer cauliflower into a pan on the stove on medium-high heat.
  5. Mash the cauliflower and let the water evaporate completely as you stir. This will take about 5 to 6 minutes.
  6. Transfer 1/2 of the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in cooked garlic, Parmesan cheese, cream cheese, sour cream, salt, and black pepper. You may need to do this in batches of two or three, depending on the size of your processor.

Other Information

Preparation time: 15 mins

Cooking time: 10 mins

Total time: 25 mins

Yields: 4 servings

Nutritional Value: (Per serving)

Calories: 98 kcal | Protein: 5 g | Carbohydrates: 8 g | Sugars: 4 g | Dietary Fiber: 4 g | Fat: 6 g | Cholesterol: 7 mg | Saturated Fat: 2 g |Sodium: 372 mg

Roasted Carrots with Balsalmic Glaze



  • 1 lb. carrots peeled and cut into diagonal pieces the same thickness
  • 1 1/2 T balsamic vinegar
  • 1 1/2 T Agave Nectar or Maple Syrup
  • olive oil for spraying roasting pan
  • salt and fresh ground black pepper to taste

Method of Preparation

  1. Preheat oven to 425F/220C.
  2. Peel carrots and cut off ends. If carrots are thin, cut into same-size diagonal slices. If carrots have a thicker end, cut off thick part and cut it vertically, then cut into diagonal slices. Carrot slices should be close to the same thickness.
  3. Mix balsamic vinegar and Agave Nectar with a small whisk.
  4. Spray flat roasting pan with olive oil or non-stick spray, then arrange carrots in a single layer. Use a pastry brush to brush about 2/3 the agave-balsamic mixture on the carrots.
  5. Roast carrots about 20 minutes, then use a metal turner to turn them and brush with remaining agave-balsamic mixture. Roast ten minutes more, then turn again and check for doneness. Continue to roast until carrots are fork-tender and lightly browned, not quite ten minutes more for me in my toaster oven. Watch them carefully during the final roasting time because they can go from nicely browned to overly done fairly quickly.
  6. Grind over desired amount of sea salt and fresh ground black pepper and serve hot.

Remember, take a moment and nourish your body today!


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