I cannot believe I just released my first RECIPE PDF file! This month my sister and I created our top seven clean recipes to share with friends and family for the holiday season and it was so well received! I KNOW I have to do that again!

If you missed the opportunity to receive your PDF of Thanksgiving Recipes,  it’s not too late to sign up for my Free CLEAN CHRISTMAS COCKTAILS being released next month!

Because I have had so many requests for the recipes, I have decided to include three of my personal favorite from the collection!

Please share on PINTEREST or on Facebook! And don’t forget to sign up next month BELOW!

Looking forward to hearing your feedback!


Baked Acorn Squash w/Raisins
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*Alternative to my famous baked corn dish
1 acorn squash
2 TBS butter (or butter substitute)
1 TBS dark brown sugar (or light)
1 tsp cinnamon
1 tsp vanilla
dash of ground clove
dash of sea salt
Raisins (I like the golden!)

Preheat oven to 350.  Cut squash in half lengthwise and scoop the seed out.  Spray a cookie sheet with cooking spray and place the acorn halves flesh side down and bake for 35-45 minutes or until tender.  Leave the oven on.  In a saucepan over med heat, melt the butter and add remaining ingredients.  Stir until smooth and all ingredients are dissolved. Flip the squash over so it is flesh side up and equally distribute the butter mixture over each half of the squash.  Put the squash back into the oven for about 15 minutes. The last 5 minutes, add your raisins.  Serve hot.

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*Alternative to a can of cranberry or a sugar rich cranberry dish!
1 12oz bag of cranberries
1 C water
1 C agave nectar, divided use
1 tsp vanilla
Bring the water, ⅔ cup of agave and vanilla to a boil over medium heat.  Add the cranberries, return to slow boil.  Boil for 10 minutes, stirring occasionally.  The berries will “pop”. Remove from heat and cover, allowing to stand until at room temp.  Remove lid and carefully stir in the additional agave nectar.  Sweet and tart.

Note: Typically speaking, agave nectar is sweeter than sugar and you only need to use about ⅔ the amount of nectar as you would sugar.  Because the way the agave nectar cooks down, some of the sweetness will be lost.  That is why I add agave AFTER it is at room temp.  However, this is to your taste, so try it before you add it!

The Best Pumpkin Cookies Ever
*Alternative to traditional pumpkin pie
1 C natural applesauce
1 C pure maple syrup
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1 C pumpkin puree
2 C whole wheat flour
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
2 tsp cinnamon
Dark chocolate chips (optional)
Preheat the oven to 350.  In a large mixer combine the applesauce and syrup.  Once well blended add the pumpkin, egg and vanilla.  Slowly add the flour then add the baking powder, baking soda, cinnamon and salt. Once all ingredients are well combined, drop the dough onto your cookie sheet using a spoon.  Note, these cookies do NOT spread very much!  Bake for 10-11 minutes.  Transfer the cookies to a wire rack or flat plate.  Once cooled, melt your chocolate and drizzle on top.

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Katy Ursta