Processed with VSCOcam with se3 preset We don’t believe that Thanksgiving has to be synonymous with naughty foods, weight gain or food coma! In order to give you the HBFIT approved holiday experience, we reached out to our favorite lady chefs to get a delicious and healthy menu!

Cocktail: The Penicillin by Claire Thomas:

DSC_8831 Ingredients: For 1 3/4 ounce fresh lemon juice 3/4 ounce honey 2 ounces blended scotch (I used Famous Grouse) 1/4 teaspoon freshly grated giner 1/4 ounce Islay scotch (I used Laphroaig) Directions Stir together the lemon and honey, then combine everything in a cocktail shaker. Fill with ice and strain over rocks. To be added


Dijon Brussel Sprouts from Candice Kumai: 41.  Brussel_Sprouts 1512-2 Ingredients: Vinaigrette: 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey 1⁄2 teaspoon sea salt Brussels Sprouts: 1 pound Brussels sprouts, julienned 1⁄2 cup slivered almonds 1⁄2 cup julienned dried apricots Directions: Vinaigrette: In a small bowl, whisk together all the ingredients for the vinaigrette. Brussel Sprouts: 1. Preheat the oven to 350°F and line a baking sheet with aluminum foil. 2. In a large bowl, combine the Brussels sprouts, almonds, and apricots. 3. Pour the vinaigrette over the Brussels sprouts and toss well to combine. 4. Spread the mixture evenly on the baking sheet. Roast for approximately 55 minutes, or until the leaves of the sprouts are tender and golden brown.

Main Course:

Stuffed Pumpkin by Estelle Lubino: Processed with VSCOcam with se3 preset Serves 2 Ingredients: 100g quinoa 2 Hokkaido pumpkin 2 tbsp coconut or olive oil 1 onion, finely chopped 100g mushrooms 50g cranberries (fresh or dried) 2 kale leaves, stems removed, finely chopped 3 tbsp white wine 1 tsp dried thyme 2 stems flat-leaf parsley, finely chopped sea salt and pepper 1 handful pumpkin seed Directions: 1. Preheat the oven to 200°C / 400F 2. Rinse and drain the white quinoa. Place in a saucepan with the water and bring to the boil. Lower the heat immediately and gently simmer for 10 minutes. 3. Meanwhile, prepare the pumpkins. Cut a hole on top of the pumpkin,shaping a "lid". Scoop out the seeds and pulp. Rub the inside with oil and set aside. 4. Heat oil in a large skillet. Fry the onions, mushrooms, kale until soft. 5. Add wine, thyme, salt and pepper and cook for about 5 minutes. When the liquid is almost evaporated, add cranberries, parsley and pumpkin seeds and stir to combine. 6.Remove from the heat and add the cooked quinoa and toss to combine. Fill the pumpkin with the quinoa stuffing. Place the pumpkin "lid" on top and bake for 30 minutes or until the skin is browned. Check the pumpkin flesh with a knife from time to time to see if it is soft. 7. Garnish with parsley and feta cheese. Serve hot. Leftovers can be stored in the fridge for 3-5 days.


Paleo Spice Cake by Claire Thomas: DSC_3042 Ingredients: For one 9 inch Cake 2 ½ cups almond flour ½ teaspoon kosher salt ½ teaspoon baking soda 2 tablespoons cinnamon ½ cup olive oil ¼ cup agave nectar 3 eggs 1 teaspoon almond extract 1 teaspoon pure vanilla extract ½ cup raisins ½ cup walnuts, roughly chopped To Serve: honey raisins nuts cinnamon sticks coconut whipped cream Directions: Preheat oven to 350F 1. Line a 9 inch round pan with parchment paper and lightly grease. 2. In a large bowl, stir almond flour, salt, baking soda and cinnamon together. 3. In a separate bowl whisk oil, agave, eggs and extracts. Pour into flour mixture. Blend well and then add raisins and nuts if desired. 4. Pour into the pan outfitted with parchment paper. 5.Bake for 20 to 25 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely and flip onto a cake platter. Decorate with coconut whipped cream and whatever ingredients you like. Ingredients (Coconut Whipped Cream) 1 can coconut milk (full fat is necessary, I used Native Forest) 1 tablespoon agave nectar 1 teaspoon vanilla extract Directions 1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. 2. Open the can and carefully pour out the thick coconut cream. 3. With an electric whisk, beat the cream, agave, and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.