Ready to eat healthy and give your taste buds a treat after the excess of Turkey Day? Read on!
We’ve got a mouthwatering selection of recipes and dining out options.

Flower Child
Avocado Hummus: Satisfy your guac’ craving with sweet corn, radish, clementine and pumpkin seed; served with house-made pita bread or raw veggies. (See photo above)

District Kitchen + Cocktails
Tuna Poke: Chef/Owner Amir Hajimaleki sources big eye tuna from Hawaii. Sushi-grade raw tuna, Chef’s signature poke sauce, cucumber, red onion and avocado; served with a side of taro chips. Click photo for recipe.

Oasthouse Kitchen + Bar
Butternut Squash Bisque: Hearty yet made with healthy ingredients like butternut squash, coconut milk, toasted pepitas and various seasonal spices.

Wheatsville Food Co-op
Roasted Squash & Red Onion Salad:  Vegan + GF side or starter for any holiday party. Tossed in a wholegrain mustard vinaigrette. Click photo for recipe.

Mattie’s at Green Pastures
Rainbow Carrots: This dish takes the crunch out and puts a touch of heat in. Carrots topped with cashew-chili creme, sesame crumble and arugula.

Geraldine’s
Red Quinoa Breakfast Salad: Packed with protein and flavor. Red quinoa plus a savory & sweet combination of kale, squash, blueberry and radish, plus a soft boiled egg.
Click photo for recipe.

Boiler Nine Bar + Grill
Fire Roasted Roots: A healthy, vegan plate with savory flavors. With Green Goddess dressing, sunflowers, fennel, feta and amaranth.

From Twang—a San Antonio-based, family-owned manufacturer of flavored salts and sugars: ZAS! Chili Lime Cucumber Avocado Roll. A healthy recipe for a unique side dish or snack.
Click photo for recipe.

From My Name Is Joe Coffee Co.: Moroccan Tartine. Healthy, simple and delicious! Need we say more?
Click photo for recipe.