In celebration of the season, Natural Awakenings Dallas invites readers to embrace a nourishing Thanksgiving with a focus on conscious eating, presenting a collection of delicious, healthier holiday dishes courtesy of Texas A&M AgriLife's Dinner Tonight. As we gather with loved ones to give thanks, these recipes provide a refreshing approach to traditional holiday meals, balancing flavor with nutrition to support health and wellness.

Join us in giving thanks and celebrating delicious, nutritious choices this holiday season, as you try some of these recipes.

Sweet Potato Casserole

A nutritious, flavorful side dish featuring the natural sweetness of cranberries and a crunchy oat topping.

Yield: 12 ½-cup servings

Sweet Potatoes

4 lbs. sweet potatoes, baked, peeled and mashed

3 large eggs

1½ tsp salt

½ cup dried cranberries

1½ tsp vanilla extract

Walnut Topping

¼ cup walnuts, chopped

½ cup quick oats

¼ cup packed brown sugar

1½ Tbsp salted butter, softened

To prepare the sweet potatoes, Preheat oven to 350° F. In a large bowl, combine the mashed sweet potatoes, eggs, salt, dried cranberries, and vanilla extract. Stir until well mixed.

Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.

To prepare the topping, in a separate bowl, mix together the walnuts, quick oats, and brown sugar. Add softened butter and stir until crumbly and well combined. Add topping and finish baking, sprinkle the topping evenly over the sweet potato mixture in the baking dish. Bake for 20-25 minutes, or until the topping is golden and the casserole reaches an internal temperature of 145° F.

Note: This lightened-up sweet potato casserole is a nutritious addition to any holiday table.

Broccoli Salad

A refreshing side dish with crispy bacon, sweet fruits, and a creamy yogurt-based dressing.

Yield: 6 servings

Salad Mixture

4 cups broccoli florets

¾ cup real bacon bits

1 large apple, diced

½ cup slivered almonds

½ cup shredded low-fat cheddar cheese

⅔ cup fresh or frozen cranberries, sliced in half

½ cup raisins

Dressing

¼ cup water

1 cup plain non-fat Greek yogurt

⅛ tsp salt

⅛ tsp pepper

To prepare the salad, in a large bowl, combine the broccoli florets, bacon bits, diced apple, almonds, shredded cheese, cranberries, and raisins. To make the dressing, in a separate bowl, whisk together the water, Greek yogurt, salt, and pepper until smooth. Pour the dressing over the broccoli mixture and toss until evenly coated. Cover and refrigerate until ready to serve.

Note: This broccoli salad offers a delicious mix of textures and flavors, perfect for a refreshing side dish.

Parmesan Asparagus

A light and crispy side dish with seasoned Parmesan bread crumbs.

Yield: 8 servings

2 lbs. asparagus, rinsed and trimmed

1 Tbsp olive oil

¼ cup grated Parmesan cheese

¼ cup whole wheat panko bread crumbs

½ tsp onion powder

¼ tsp paprika

Preheat oven to 350° F. Arrange the asparagus in a large baking dish and drizzle with olive oil. Roast for 15-20 minutes, until tender. Add topping and finish baking. While roasting, mix together the panko bread crumbs, paprika, onion powder and Parmesan cheese. Remove asparagus from the oven and sprinkle with the seasoned bread crumbs. Return to the oven for 5 more minutes or until the crumbs are lightly browned. Serve warm.

Note: parmesan asparagus is a perfect, light side dish with a satisfying crunch.

Cottage Cheese Cheesecake

A creamy, lighter twist on classic cheesecake with a graham cracker and oat crust.

Yield: 12 slices

Cheesecake Crust

3.5 oz. graham crackers

1 cup oatmeal or rolled oats

2 Tbsp unsalted butter, melted

2 Tbsp maple syrup

3 Tbsp water

Cottage Cheese Cream Filling

1¾ cups 2% cottage cheese

⅓ cup plain nonfat Greek yogurt

2 whole eggs

¼ cup honey

⅓ cup all-purpose flour

2 tsp vanilla extract

1½ tsp lemon juice

To prepare the crust, preheat oven to 320° F. Grease the bottom and sides of a 9-inch springform pan with butter or line with parchment paper. In a food processor or blender, pulse the graham crackers, oatmeal, melted butter, and maple syrup until fine crumbs form, resembling wet sand. Press the crust mixture firmly into the prepared pan. Bake for 15 minutes.

To make the filling, preheat oven to 350° F . In a food processor or blender, combine the cottage cheese, Greek yogurt, honey, eggs, flour, vanilla extract and lemon juice. Blend until smooth and creamy.

Pour the filling over the baked crust and spread evenly with a spatula. Bake for 40-45 minutes, or until set. Allow to cool at room temperature, then refrigerate for at least 8 hours before serving. Serve with fresh fruit, jam, or your favorite sauce.

Notes: This cottage cheese cheesecake is a lighter alternative to traditional cheesecake, perfect with a fruity topping.