Giving thanks to those we care for most couldn’t be easier with the HealthMaster. We’ve put together a list of recipes for your Thanksgiving Feast that you and your family won’t be able to resist. Read on to find out what’s on our menu this year.

Chai Latte (6 servings)
Shopping List:
2 black tea bags
4 cups water, hot
5 cardamom pods
6 cloves
3” orange peel
1 piece crystallized ginger
1 cinnamon stick
½ fresh nutmeg, grated
2 tbsp. agave or ¼ tsp. stevia
4 cups milks
Directions:
1. Steep the first 7 ingredients on the stove for 5-10 minutes.
2. Add all ingredients into the Pitcher. RUN at speed 8 for 6 minutes. Serve.

Apple Oatmeal Smoothie (2 servings)
Shopping List:
½ red apple, cored
1/3 cup oatmeal
2 pinches cinnamon
1/3 cup vanilla fat-free yogurt
¼ cup raisins
½ cup ice
Directions:
1. Add all ingredients into the Pitcher.
2. RUN at speed 8 until blended. Serve.

Apple Butternut Squash Soup (4 servings)
Shopping List:
1 large red delicious apple, cored and quartered
1 whole butternut squash, peeled, seeded and cooked
1 tbsp. olive oil
½ small onion, peeled
1 clove garlic, peeled
1 sprig thyme, stem removed
2 cups vegetable stock
pinch of cinnamon
sea salt and freshly ground black pepper to taste
Directions:
1. In a medium sauce pot, sauté onion, garlic, apple and thyme in olive oil for 3 minutes.
2. Add all ingredients, except salt and pepper, into the Pitcher. RUN at speed 8 for 8 minutes.
3. Season soup with salt and pepper.
4. Carefully pour hot soup in a bowl and serve.

Whole Wheat Rolls with Homemade Sweet Cream Butter
Rolls Shopping List: (12 servings)
1 cup all-purpose flour
1 cup whole-wheat flour
1 tbsp. sea salt
1 tbsp. olive oil
1 tbsp. honey
1 packet yeast
¾ cup lukewarm water (110°F)
Rolls Directions:
1. Add dry ingredients into the Pitcher. Add all wet ingredients into a 2-cup measuring cup and stir ingredients together.
2. RUN at speed 5 while adding wet ingredients for 5-8 seconds only.
3. PULSE 20 times until mixture becomes a crumbled texture.
4. Pour dough into a bowl. Knead the dough into a ball on a floured surface. Place it back into a covered bowl. Let is sit in a warm place for approximately 45 minutes or until doubled in size.
5. Place dough on a floured surface. Cut it into 12 equal pieces. Form the rolls by rolling the dough under your hand in a circular motion. Spray a cookie sheet with non-stick spray. Place the rolls 2” apart. Let is sit for 20 minutes.
6. Bake in a 400°F oven until golden.
Butter Shopping List: (44 servings)
3 cups heavy whipping cream
Butter Directions:
1. Add whipping cream to the Pitcher. RUN at speed 6 for 30 seconds to 1 minute.
2. Scrape the cream down towards the blade. RUN again at speed 6 for 30 seconds to 1 minute.
3. Place in a container, drain out any excess liquid and refrigerate.

Cheezy Mac (10 servings)
Shopping List:
1 cups soy milk
8 oz. soft tofu
8 oz. piece cheddar cheese
½ tsp. freshly ground black pepper
½ head of cauliflower
1 lb. cooked whole wheat pasta
Directions:
1. Add soy milk and tofu into the Pitcher. RUN at speed 8 for 6 minutes until hot.
2. Add the cheese and cauliflower. RUN at speed 5 until creamy.
3. In a large bowl, combine the pasta, black pepper and sauce then toss. Place in a baking dish, put it into a 350°F oven for 20-30 minutes, and serve.

Corn Bread Stuffing (12 servings)
Corn Bread Shopping List:
¾ cup flour
1 cup corn meal
½ cup agave
¾ tsp. baking soda
¾ tsp. baking powder
1 tsp. sea salt
2 eggs
¼ cup melted butter
1 ¾ cup butter milk
Corn Bread Directions:
1. Pre-heat oven to 350°F.
2. Prepare the 8”x8” cake pan with non-stick cooking spray.
3. Place all wet ingredients into the Pitcher. RUN at speed 4 until blended.
4. Add the rest of the ingredients. PULSE to mix.
5. Pour batter into prepared pan and bake for 25-35 minutes or until toothpick inserted into center comes out clean.
Stuffing Shopping List:
3 lb. winter squash (buttercup or butternut)
2 tbsp. extra-virgin olive oil
2 lb. prepared cornbread, cut into 1-inch cubes
1 cup Brussels sprouts, trimmed and sliced
1 cup currants, raisins or dried cranberries
1 cup pecan halves, coarsely chopped and toasted
¼ cup chopped fresh chives
2 tbsp. chopped fresh parsley
8 fresh sage leaves, rubbed and sliced
2 cups reduced-sodium chicken broth or vegetable broth
Stuffing Directions:
1. Pre-heat oven to 350°F.
2. Halve squash, remove seeds and cut into 1-inch-thick wedges (leave the skin on). Spread on a baking sheet and drizzle with oil, rubbing to coat the squash evenly. Roast on lower rack until soft for 20-30 minutes. Let cool. Peel and cut into 1-inch pieces and place in a large bowl.
3. Spread cornbread cubes on a large baking sheet. Toast on the upper rack until crisp around edges, about 20 minutes. Add to the bowl with the squash.
4. Bring a small saucepan on water to a boil. Add the Brussels sprouts and cook until barely tender, 3 to 4 minutes. Drain and rinse under cold water. Drain again and add to the bowl.
5. Add currants (or raisins or cranberries), pecans, chives, parsley, and sage. Add broth and stir until the liquid is absorbed. Spoon into the 9 x 13 baking dish.
5. Bake the stuffing until heated through, 45 – 55 minutes.
(Stuffing recipe courtesy of Eating Well)

Blueberry Lemon Panna Cotta (8 servings)
Shopping List:
1 pack (1 oz.) gelatin
1 cup blueberries
½ cup agave
1 cup nonfat milk, hot
¼ lemon, medium
1 tsp. vanilla extract
1 ½ cup nonfat yogurt
½ cup nonfat milk
Directions:
1. In a small bowl, sprinkle gelatin over ½ cup of milk to bloom.
2. Place 1 cup of hot milk, agave, vanilla extract, lemon and blueberries into the Pitcher. RUN at speed 8 for 4 minutes.
3. Add the gelatin to the Pitcher. RUN at speed 5 until creamy.
4. Pour mixture into a large bowl. Add the yogurt and whisk until creamy.
5. Pour the panna cotta into eight 6-oz. plastic cups. Refrigerate for 2 hours.
6. Remove from the refrigerator and run a knife around the inside of the cup to loosen. Place the cup upside down onto the dish you would like to serve it on. Make a hole with a sharp knife through the plastic and the panna cotta will slide out onto the place.