Thanksgiving is here. I love the feeling of crisp air and enjoying the last few days of nice weather before we gear up for our snow boots and puffer coats.
 
Although I'm a natural foods chef and write cookbooks as part of my profession, I don't spend all of my time over the stove preparing intricate meals. My goal is always to make something delicious, make something healthy, but most importantly, make something quick and easy with a big wow factor (and minimal clean up).

You see, I love cooking but I hate the clean up. I can never get my kitchen to be spotless and stacks of pots and pans aren’t my cup of tea.
 
The ease of a dish is part of what makes me want to prepare it. As for a turkey, you decide how you want to roll. I've fried them, roasted them and even bought them already cooked. To me, it's the sides that really matter.
 
This year, I'm thinking of the following: I always make my "out of this world" whole grain stuffing with turkey sausage. However, I'm going to substitute the turkey sausage with veggie sausage, which is just as delicious.
 
I will make fresh cranberries with orange peel, raw sugar and cinnamon. I don't yet have a recipe, but I often look at other recipes and substitute the unhealthy items for better choices, like raw sugar versus white sugar. I also reduce amounts of sugar by half.  Most recipes overdo it with butter and sugar.
 
My vegetable will be brussel sprouts with turkey bacon. Always take a classic recipe and try to make it healthier. No one will be the wiser. Find a recipe you like for these, reduce the fat in half and use turkey bacon versus regular. Make these in the pan or roast in the oven.
 
Instead of making my sweet potato soufflé or sticky, marshmallowy sweet potatoes (these are an unnecessary killer) I may just bake sweet potatoes and serve halves with a little bit of butter, brown sugar and cinnamon. This is a much healthier version of the original. Plus at this point, we're so overloaded with options that simplicity is nice.
 
As for mashed potatoes, I use a ricer to make them smooth. Then I use vegetable stock, low fat milk or soy milk, salt, low fat sour cream or buttermilk, some butter and the reserved starchy water from the boiling of the potatoes. You need some fat, but a lot of the moisture can come from low calorie liquids like broth and potato water.
 
As for dessert, let people bring it. The goal is to be a happy, stress free host so you can enjoy.  You can find more delicious recipes here.
 
What really matters is what you're thankful for. I'm most thankful for my family, and in particular my beautiful baby girl Bryn. She has changed my perspective on life.  She has made me more grateful and aware, and has given me different purpose than I had before.
 
Her sweet smile and her love is what motivates me every day. I'm grateful for a loving and supportive husband who is a great father to Bryn and a good friend to me. I'm especially grateful to Cookie who has been with me through the most difficult and influential stages of my life. She is woman's best friend and I love her as much as a child.
 
I'm thankful to have good and honest people around me, who accept me for who I am and who support me through anything.

I'm grateful for the experiences I've had, the chances that I've been given and the courage to take them. And I am thankful for the proof that believing in something and making your dreams come true is entirely possible.
 
I'm also more aware than ever of those who are less fortunate and am more inspired to give back and help people who can't help themselves. We often think about doing something, but never get to it. Now that I am in a position to do something, I'm going to show how thankful I am for what I have by sharing with those who don't have.
 
Warmest wishes to all.

 
Xo

Bethenny