It’s already November and Thanksgiving is quickly creeping up. Not quite as quickly as I thought evidently with my bus tickets booked for the wrong weekend, but quickly nevertheless.

I’m not someone who thinks eating healthy during the holidays has to be tough, especially if you’re the chef. It’s all about finding and making recipes that are satisfyingly delicious but also good for you and your family. Here are a few recipes to try that break out of the mold of white bread and buttery foods that will still fit in at the Thanksgiving table.

And I’ll apologize in advanced for some of the terrible photos these recipes have, especially the ones from 2 years ago. They’re in desperate need of a holiday makeover.

Instead Of Buttery Vegetables Try…

Maple Roasted Brussels Sprouts are a perfect sweet side dish with a lot of nutrients and fiber included.

Balsamic Brussels Sprouts with Red Wine have a tangier taste that adults will love. They’re especially good paired with the wine they’re cooked with.

Instead Of Traditional Stuffing Try…

Quinoa Stuffing(gluten-free/vegan) tastes just like traditional stuffing with all of the fixins but without the bread and empty carbs. It’s a great healthier option on the Thanksgiving table but even better heated up the next week for leftovers.

Roasted Broccoli Quinoa would be the health-nuts version of stuffing. It’s full of good carbs and a nutty flavor to satisfy.

Instead Of Mashed Potatoes Try…

Low-Fat Butternut Squash Casserole uses squash instead of potatoes but still has a creamy mouth-feel and savory taste to it.

Low-Fat Garlic & Herb Mashed Potatoes are a great substitution for regular mashed potatoes. The garlic and herbs add enough flavor that you’ll never know they’re made with Stonyfield yogurt.

Try Making Yourself…

Cranberry Sauce is a favorite of mine whether it’s homemade and intricately flavored or just from a can. This recipe’s for any cranberry connoisseur out there.

Vegetarian Buffalo “Chicken” Dip is something I recommend for any get together, holiday or not. It will always get eaten up.

Got a favorite holiday recipe with a healthy twist? Share it in the comments below to help inspire other readers.

Labor Day is a week from today. As someone who usually whips something up last minute and thinks to make holiday posts only in hindsight I’m amazed I’m posting this a week early; and I hope someone out there finds a useful recipe from the bunch.

Whether you’re a vegetarian yourself, entertaining vegetarian friends or just need some Labor Day recipe ideas, I picked out a few of my favorites that would be perfect for an outdoor barbeque. Most of these recipes don’t scream “vegetarian” and won’t have you running to the store to pick up new ingredients; they’re just darn good recipes that happen to be vegetarian.

Vegetarian buffalo “chicken” dip is still one of my favorite things to eat. If you love buffalo dip you won’t even notice the simple substitution of beans for chicken. Just buy some tortilla chips and you’re good to go for a party.

Grilled tofu is surprisingly simple whether you’re a longtime vegetarian or just hosting some. All you need is a 3-ingredient marinade and a spot on the grill. This recipe has enough flavor to make anyone happy.

Gluten-free cornbread is essential for any cookout. The cornbread is delicious on its own but even better next to some sloppy sides. Remember to leave out some extra butter and honey and serve it hot!

Spicy maple baked beans taste better than any beans you’ll get from a can. They’re spicy, smoky, sweet, salty and savory all in one. Making your own vegetarian worcstershire sauce is ten times easier than it sounds and adds a whole new dimension of flavor to the dish. Everyone will love these.

Gluten-free flag cake definitely would steal the show. A rich chocolate sheet cake with smooth vanilla buttercream and decorative berries is a perfect way to celebrate the end of Summer and please some hungry mouths.

Stuffed strawberries is another great patriotic dessert, and it comes already portioned! Slicing and stuffing fresh strawberries might take a little extra time but you’ll definitely get asked for the recipe. And this recipe naturally avoids most of the common food allergies(except dairy).

It’s no surprise that I like making desserts with almond flour. It’s probably my favorite gluten-free flour to use. It’s great whether you’re trying to eat grain or gluten-free, has virtually no flavor, and has a perfect consistency in baked goods. You can buy it at most stores nowadays(I usually get the Trader Joe’s brand almond meal) or pulse almonds in a food processor to make your own at home(just be careful not to accidentally make almond butter).

Here are a few of my favorite dessert recipes with almond flour in them. A lot of them are readers’ favorites, too. You can read the comments on any of these recipes to find out what substitutions and success other readers had trying out these recipes.

The Basics:

Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well.

Almond Flour Brownies: Another readers’ favorite are these brownies. They’re also one of my favorites, too. I tend to make them or a variation on them monthly whenever I need a good brownie. They’re also gluten and grain-free, but you would never be able to tell from the taste or texture. They’re just a great, fudgy, chocolaty brownie.

A Little Different:

Gluten-Free Cookie Dough Truffles: Who doesn’t love eating raw cookie dough? That’s what these are, except covered in chocolate. And it’s all entirely safe to eat, gluten and grain-free. This recipe’s too good not to share. Almond flour is the perfect flour substitute in this one because the flavor is virtually undetectable.

Almond Flour Banana Bread: Banana bread is one of my favorite snacks when it’s around the house, especially with a cup of tea on a rainy day. This banana bread is very moist and reminds me of the kind you get at Starbucks. If you have a few browning bananas laying around the house this is a great go-to.

Almond Flour + Coconut Flour:

Gluten-Free Thin Mints: Until the Girl Scouts start making gluten-free cookies, the best kind are the ones you can make in your oven. Almond flour and coconut flour give these a great texture while chocolate and mint give them that perfect flavor; you won’t be able to taste the difference!

Gluten-Free Flag Cake: I made this last year and think I might have to make it again. If you’re looking for a good, basic chocolate cake recipe without the grains or gluten this is simple enough for anyone to whip up. Personally I like this with a vanilla cream cheese frosting but you can let your imagination go wild.

The funny thing about being a food blogger is that you make recipes for 4 or 8 or 12 and sometimes end up eating them all by yourself. That’s not a problem when the recipe’s good at least.

All of these dips I can say I’ve eaten half to entire portions of(not in one sitting… usually) and yet I keep making them again and again. They tend to get a lot of hits from Pinterest or Facebook because of how quick and easy they are—two things I always look for in recipes, too—so I thought I’d share them again because you can never have too much of a good thing.

Fruity Peanut Butter Yogurt Dip—Is it yogurt? Is it a spread? It’s somewhere in between; it’s a dip and a tasty one at that. But my favorite thing about this recipe isn’t how easy it is. It’s how many different ways you can make it. I’ve had this with strawberry yogurt, vanilla yogurt, and plain yogurt with nutella and each time it comes out equally good. But as fun as it is as a dip it’s usually always better with a spoon so keep that in mind.

Peanut Butter Chocolate Chip Dessert Hummus—Out of all the times I’ve put beans into a dessert, this is probably the weirdest but also the tastiest. The texture and flavor is a lot like raw cookie dough except without all of the flour, refined sugars, and raw eggs. I’ve been obsessed lately with using this in place of peanut butter in pb&j sandwiches; if you’ve never tried something like this you’d be surprised how much you’ll love it.

Vegetarian Buffalo Chicken Dip—Finally something savory. I made this dip for Superbowl Sunday and have wanted to make it every weekend since. It’s creamy, spicy, and a little tangy all at once. If you’re a new vegetarian or still love eating meat you won’t know the chicken is gone at all. The next day put the leftovers into some warm tortillas and you’ll have a whole new meal.

Enjoy! I hope you’ll find one you like.