Try this delicious and traditional Thanksgiving recipe, created by Adriana Gracie, that is light and healthy to serve at your family dinner.
Green Salad, Pumpkin Puree and Turkey Breast Filet
with Light Cream Cheese and Broccoli Sauce
INGREDIENTS
Green salad
3 cups (tea) of clean varied green leaves (lettuce, arugula and watercress)
2 tbsps. of Extra Virgin Olive oil.
1 tbsp. of chopped fresh ginger.
Himalayan salt to taste
HOW TO PREPARE
Chop the leaves with sanitized hands. Place them in the dish, sprinkle with sesame seeds.
Pumpkin Puree
INGREDIENTS
1 kg pumpkin
150g of Light Cream Cheese
1 teaspoon of grated ginger
Salt and pepper to taste
1 tablespoon of chopped chives
HOW TO PREPARE
For those who like pumpkin, pumpkin puree with Ginger is a great option.
First, cook the pumpkin, squeeze it to remove the water and rinse the vegetables in a juicer. Then return to the pan and stir in the Light Cream Cheese, ginger, salt, black pepper and the chives. Serve accompanied by green salad and Turkey Filet.
Turkey Breast Filet
INGREDIENTS
4 Turkey Breasts (200g each)
1/2 teaspoon of Oregano
Crushed garlic to taste
1 tablespoon chopped parsley
1/2 tablespoon fresh Thyme
Himalayan salt to taste
Black pepper freshly grounded to taste.
HOW TO PREPARE
Season the Turkey Breasts with garlic and salt in a frying pan. Heat the coconut oil and brown the steaks on high heat for 5 minutes on each side. Keep them in a warm place. Mix the remaining ingredients and stir up until the sauce is smooth. Pour this sauce over the Turkey Breast Filets, lower the heat and cook for another few minutes until it melts down the light cream cheese. Add the cooked broccoli mixing it into the melted cheese.
Happy Thanksgiving and Enjoy!
