High-Protein Thanksgiving Recipes for Weight Management

Looking for healthy Thanksgiving recipes? In this article, we’ll share three protein-rich dishes that will keep you satisfied while managing your weight goals. No tricks, no gimmicks, just delicious, natural fun with food.

Thanksgiving is more than just a holiday meal—the sweet and savory aromas fill the air, time spent with loved ones is a nostalgic reminder of home with every bite. While indulgence is part of holiday festivities, it’s also important to prioritize your health and wellness along the way, and provide the right nutrition (as well as some helpful bloat-busting supplements). This doesn’t mean sacrificing all your favorite foods, but elevating them to create more nutritious dishes.

Why high-protein recipes are important during the holidays

During the holidays, it’s easy to indulge in sugary and carb-heavy foods that can leave you feeling sluggish, bloated, or low on energy. However, protein is vital to keeping your body functioning optimally. A protein-rich diet can increase GLP-1 levels, help maintain stable energy levels, support muscle recovery after exercise (or busy holiday activities), and promote feelings of fullness so you can enjoy all your favorite dishes without overindulging. Protein also helps your body process extra calories more efficiently, making it easier to maintain balance among rich holiday foods. Incorporating protein-rich options into your holiday meals allows you to enjoy all the flavors (without the guilt) while still taking care of your body.

Here are some tips for increasing your protein intake during the holidays:

• Sprinkle nuts or seeds on salads and roasted vegetables
• Add Greek yogurt to mashed potatoes, soups or desserts for extra creaminess
• Swap all-purpose flour for high-protein flour (e.g. almond flour, chickpea flour) or add protein powder to desserts (e.g. HUMs Core Strength)
• Add beans, lentils, or chickpeas to soups and salads for a boost of plant-based protein

Herb Roasted Turkey Breast with Garlic and Olive Oil

Why it’s great:

Lean turkey breast contains about 30 grams of protein per 4 ounces, making it a powerhouse of muscle recovery and satiety while being extremely low in fat.

raw material

• 1 ½ to 2 pounds boneless, skin-on turkey breast
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 lemon, cut into wedges (for serving)

instruct

1. Preheat oven to 375°F (190°C). Line a small baking pan or baking sheet with foil or parchment paper.
2. Clean and pat dry turkey breast with paper towels. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
3. Spread mixture evenly over turkey breast, covering skin and underside.
4. Place turkey in prepared pan and roast for 45–55 minutes, or until internal temperature reaches 165°F (74°C).
5. Remove turkey breast from oven, cover loosely with foil, and let rest for 10 minutes.
6. Slice turkey breast and drizzle with pan juices, then squeeze over fresh lemon (optional).

Extra tips:

Skip the butter—olive oil provides a source of heart-healthy fat while keeping the turkey moist and flavorful.

Lentil and Quinoa Harvest Salad with Roasted Vegetables

Why it’s great:

This hearty, plant-based salad provides about 15 grams of protein per serving, thanks to a nutrient-dense combination of lentils and quinoa. It’s also rich in fiber and complex carbohydrates, which promote feelings of fullness, stable energy, and a healthy gut.

raw material

salad:

• 1/2 cup green or brown lentils (makes about 1 cup cooked lentils)
• 1/2 cup cooked quinoa (makes about 1 cup cooked quinoa)
• 1 cup Brussels sprouts, halved
• 1 cup sweet potatoes, peeled and diced
• 1 cup carrots, cut into coins or half-moons
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup arugula or baby spinach
• ¼ cup toasted pecans, roughly chopped
• 2 tablespoons dried cranberries (unsweetened or low sugar, if preferred)

For the Maple Dijon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon pure maple syrup
• salt and pepper to taste

instruct

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potatoes, and carrots with olive oil, salt, and pepper. Spread evenly on the baking sheet and bake for 20-25 minutes, stirring halfway through, until soft and golden.
2. While vegetables are roasting, prepare quinoa and lentils according to package directions. Drain excess water and allow them to cool slightly.
3. To make the dressing, stir together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.
4. In a large bowl, combine roasted vegetables, quinoa, lentils, arugula, pecans, and cranberries. Pour in the vinegar sauce and stir gently to combine.
5. Serve hot or at room temperature. It also tastes great refrigerated as a prepared lunch or side dish.

Extra tips:

Pairing this salad with Optimal Berberine is a great way to help your body process carbohydrates while keeping energy steady and supporting healthy glucose metabolism.

Protein-Rich Pumpkin Soup with Greek Yogurt and Pumpkin Seeds

Why it’s great:

This creamy, comforting soup omits heavy cream, gets its luscious texture from Greek yogurt, and adds about 12 grams of protein per bowl. Pumpkin also provides beta-carotene for immune support, while roasted pumpkin seeds add healthy fats and essential minerals like zinc and magnesium.

raw material

For the soup:

• 4 cups roasted pumpkin (or one 15-ounce can of pumpkin puree)
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth (or chicken broth)
• ½ teaspoon curry powder
• ¼ teaspoon ground cinnamon (optional for added warmth)
• salt and pepper, to taste
• ½ cup plain nonfat Greek yogurt (plus more toppings)

For service:

• 2 tablespoons roasted pumpkin seeds
• fresh herbs such as parsley or thyme (optional)

instruct

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until soft and fragrant.
2. Add roasted pumpkin (or pumpkin puree), curry powder, cinnamon, salt and pepper. Pour in the broth and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally.
3. Puree the soup directly into the pot using an immersion blender, or carefully transfer in batches to a blender. Blend until smooth.
4. Reduce heat to low and stir in Greek yogurt until just combined. (Avoid boiling after adding the yogurt as it will curdle.) Adjust seasonings to taste.
5. Spoon into bowls, top with a spoonful of Greek yogurt, sprinkle with some toasted pumpkin seeds, and sprinkle with fresh herbs if desired.

Extra tips:

For extra protein, add a scoop of unflavored collagen or whey protein powder after blending (it will blend seamlessly and won’t change the flavor).