This Thanksgiving, Dole and I are encouraging families and individuals to include greens in their meals! We know that Thanksgiving can be a hard holiday to eat healthy for, but with a few little swaps and the addition of fresh Dole greens, it can be done!

I was completely stumped while trying to think of a healthy Thanksgiving recipe until I saw my friends Taryn and Julia the other day. I asked them, what is a dish that gets left out during Thanksgiving? Something uncommon. That’s when it hit us as we were all talking – there’s plenty of delicious side dishes for Thanksgiving, but there also tons of leftovers, and not much to do with them – except for eat the same meal over and over again for an entire week. I’ve surprisingly never made a sandwich out of leftover Thanksgiving food, but I am alllllll over it this year!

Since most Thanksgiving leftovers are pretty rich, I added some fresh Dole Spinach and my new favorite type of “bun” to my Thanksgiving sammy! I just recently discovered sweet potato buns, and I seriously wish I knew about them sooner. When baked with olive oil, they taste amazing as a bread or bun replacement, plus they’re loaded with beta-Carotene which is excellent for vision.

Sweet Potato Buns

The biggest (widest) sweet potatoes you can find.
Olive oil
Salt & Pepper

Preheat oven to 400 degrees. Slice sweet potato into 1/2 inch or 1/4 inch thick slices. Coat both sides with olive oil and sprinkle with salt and pepper. Place the sweet potato rounds on a baking sheet lined with parchment paper and bake for 20-30 minutes. Flip the sweet potatoes halfway through baking.

Leftovers Sandwich Ingredient Ideas

Dole fresh spinach or sautéed spinach
Tofu Turkey (or regular turkey)
Cranberry sauce
Creamed corn
Roasted Brussels Sprouts
Gravy
Green beans
Stuffing

I hope you have a happy & healthy Thanksgiving with your family and friends!

For more healthy thanksgiving recipes, check out Dole’s Butternut Squash with Eggplant-Pomegranate Sauce, Caramelized Pear, Roasted Tomato and Lentil Salad, Vegetable & Kale Au Gratin, and Roast Turkey Salad with Cranberry Vinaigrette.

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This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

I loveeee pizza. I mean… I am part Italian. I have quite a few friends that are gluten free and some friends that are trying to limit their bread intake, so I accepted the challenge to make bread-less pizza. This actually may have outdone my Cauliflower Pizza. Not only does this recipe taste amazing, but it’s also gluten free AND vegan!

Sooooo, what is polenta?
Polenta is a paste or dough made from stone-ground yellow corn, which is boiled and then typically baked or fried.

I’ve been buying my polenta at Trader Joe’s, and I’m really happy with the consistency and texture. If you didn’t know this already, Trader Joe’s has a list of every single Vegan product that they carry! This list is super helpful if you are interested in eating a more plant based diet, or if you are interested in trying new products! There are so many treats on the list that I actually had no idea were vegan!

Mini Polenta Pizzas
Serves 1

1 tube Polenta (I love Trader Joe’s brand)
1 tsp olive oil
1 Tbsp marinara sauce
1/4 cup shredded mozzarella or vegan cheese
2 mini bell peppers
2 mushrooms

Preheat the broiler to high. Cut four 1/4 inch thick pieces of polenta from the tube/packaging. Place the polenta disks on a baking sheet covered in foil. Brush one side of the polenta with the olive oil. Place in the oven and broil until the tops begin to turn golden, about 1-2 minutes (watch closely as broiler heat varies). Remove from oven and flip the polenta disks over to the opposite side. Spread each polenta disk with marinara sauce, then top with cheese and other toppings. Place the baking sheet in the oven again and broil until the cheese is golden and bubbly, about 1 more minute. Serve warm.

The Rabbit Food Pyramid Breakdown:
Produce: bell peppers, mushroom, and marinara sauce
Whole Grain: polenta
Protein: cheese
Plant Based Fat: olive oil

Rabbit Food Meal Tip: Complete this meal with a full serving of veggies by tossing your extra veggies (bell peppers and onions) in a bowl with two cups of fresh salad greens and balsamic for an extra filling dinner.

Looking for more healthy & single serving pizza recipes?
Don’t worry, I’ve got you covered.

Personal Pan Pizza
Portobello Pizza
Rustic Ricotta & Peach Pizza
Light & Crispy Pita Pizza
Cauliflower Pizza

I’ve been daydreaming about this recipe for a few weeks, and finally buckled down and made it. I don’t know why, but the combination of pineapple, avocado, and tangy balsamic seemed absolutely mouthwatering to me. I’m so happy with the way the balsamic baked tofu turned out, I might have to make this again with some brown rice and veggies another night!

If you are new to cooking with tofu, you will find that it needs to be pressed of excess liquid so that sauces and flavors can be absorbed into it. There are gadgets like the TofuXpress, but if you don’t have one that’s totally fine. The way I press liquid out of my tofu is with two plates, a few pieces of paper towel, and a jar (to add weight on top). After leaving the tofu in between the paper towel and plates for 20-30 minutes, your tofu will be good to go! Below is my crafty little setup!

Balsamic Tofu & Pineapple Tacos
Serves 4

1 package extra firm tofu (14oz)
1/4 cup balsamic vinegar
2 Tbsp honey mustard
1/2 Tbsp agave

8 corn tortillas
2 cups pineapple, cubed
1 avocado cubed

Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with a jar, can, or other object of about 1 pound. Let the tofu stand 20 to 30 minutes to extract excess liquid. While tofu is being pressed, mix together the balsamic, honey mustard, and agave. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). Bake at 400 degrees for 20 minutes. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: pineapple
Whole Grain: corn tortillas
Protein: tofu
Plant Based Fat: avocado
Free Extras: balsamic and honey mustard