Fertility-Friendly Foods for Your Thanksgiving Feast

Ingredients:

• 2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
• 1/4 cup butter, cubed
• 1/4 cup maple syrup
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon

Directions:

1. If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks.
2. Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes.
3. Bake, uncovered, 30-40 minutes or until heated through.

Ingredients:

• 12 cups peeled, sliced apples
• 1/2 tsp cinnamon
• 2 Tbsp. lemon juice
• 1 Tbsp. water

Topping:

• 1 1/2 cups firmly packed brown sugar
• 1 cup gluten-free all-purpose flour
• 1 cup gluten-free rolled oats or old-fashioned oats
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. salt
• 3/4 cup unsalted butter or non-dairy alternative

Directions:

1. Preheat oven to 375°.
2. In a large bowl, stir together sliced apples, 1/2 teaspoon cinnamon, lemon juice and water. Scoop into 9×13 baking pan.
3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.
4. Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.
5. Serve warm with whipped cream or ice cream or non-dairy alternatives.

Ingredients:

• 1 cup diced up butternut squash
• 2 teaspoons olive oil + ¼ cup olive oil
• ½ cup pumpkin seeds
• ¼ cup fresh lemon juice
• 2 teaspoons pure maple syrup
• 2 tablespoons Dijon mustard
• ¼ teaspoon cayenne
• 1 bag pre-cut kale, large stems removed
• ½ cup pomegranate seeds
• 1 ½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper

Directions:

1. Heat oven to 425°F. On a rimmed baking sheet, toss squash (you’ll want to cut larger chunks into smaller cubes) with 2 teaspoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, stirring squash occasionally for 15 minutes or until it’s golden and tender Remove squash from oven and set aside to cool.
2. While that squash is cooking, whisk together the lemon juice, maple syrup, mustard, shallot, 1 teaspoon salt, ¼ teaspoon pepper, and the cayenne, then whisk oil into it slowly. This is your dressing.
3. In a large mixing bowl, combine kale with about ¾ of the dressing and use your hands to massage it into the kale, shiatsu-style. Add more dressing as needed.
4. Add the cooled roasted squash and pomegranate seeds to bowl. Toss it all together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

Ingredients:

• 4 cups vegetable stock
• 2 cups quinoa
• 1/4 cup olive oil
• 1 butternut squash – peeled, seeded, and diced
• 2 small zucchini, cut into 1-inch cubes
• 1 bunch green onions, chopped
• 1 cup diced dried apricots
• 1 cup dried cranberries
• 1 cup chopped fresh parsley
• 1 lime, juiced, or to taste

Directions:

1. Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini in the hot oil until lightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.