Thanksgiving Feast Side Dish Hormone Healthy Pelvic Support

Get ready for Thanksgiving, a time for delicious food and cherished moments with loved ones.

What are your favorite foods to eat during this festive season? Are you eagerly looking forward to the savory aroma of a roasted turkey, the creamy richness of mashed potatoes, or the sweet indulgence of pumpkin pie?

This Thanksgiving, consider eating a rainbow. Incorporate a variety of colorful fruits and vegetables into your meals, as each color offers a unique set of nutrients and health benefits. Think of vibrant orange sweet potatoes, deep green spinach, and luscious red cranberries. Remember, I’m talking about natural colors, not artificially colored foods.

As you prepare for the feast, remember that Thanksgiving is a time to celebrate and enjoy. Give yourself grace on this special day. One indulgent meal won’t derail your healthy habits. Embrace the flavors and the joy of the holiday season!

Pelvic and Hormone-Healthy High-Fiber Thanksgiving Side Dish: Roasted Brussels Sprouts and Sweet Potato Salad with Pomegranate Seeds

This delicious side dish is packed with fiber, hormone-balancing nutrients, and ingredients that support pelvic health. Brussels sprouts and sweet potatoes provide plenty of fiber to support digestion and hormone detoxification, while pomegranate seeds offer antioxidants and phytoestrogens that promote hormone balance. The combination of flavors is festive and perfect for Thanksgiving!

Ingredients

(Serves 6-8)

• 1 lb Brussels sprouts, trimmed and halved

• 2 medium sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/2 cup pomegranate seeds

• 1/4 cup pumpkin seeds (pepitas), toasted

• 2 cups arugula or baby spinach

For the Dressing

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tbsp pure maple syrup

• 3 tbsp extra virgin olive oil

• Pinch of sea salt and black pepper

Instructions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the Vegetables
   In a large bowl, toss the Brussels sprouts and sweet potatoes with olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Spread the vegetables evenly on the baking sheet.

3. Roast the Vegetables
   Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.

4. Toast the Pumpkin Seeds
   While the vegetables roast, toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant.

5. Make the Dressing
   In a small bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper.

6. Assemble the Salad
   In a large serving bowl, combine the roasted vegetables, arugula or spinach, pomegranate seeds, and toasted pumpkin seeds. Drizzle with the dressing and toss gently to combine.

7. Serve Warm or Room Temperature
   This dish can be served warm or at room temperature, making it a perfect addition to your Thanksgiving spread.

Why It’s Healthy

• Brussels Sprouts: Rich in fiber and sulforaphane, which support estrogen metabolism and pelvic health.

• Sweet Potatoes: Provide beta-carotene, which supports hormone production and reduces inflammation.

• Pomegranate Seeds: Contain phytoestrogens that promote hormonal balance.

• Pumpkin Seeds: High in magnesium and zinc, essential for pelvic muscle health and hormone regulation.

This vibrant, nutrient-packed dish will not only delight your guests but also help you honor your health this Thanksgiving!