BB Body’s own culinary artist, Giovanna Mosconi, (aka The Chef’s Daughter) has generously laid out an entire menu of Thanksgiving recipes for our community that is giving health in abundance!

Inspired by modern Mediterranean cuisine, these easy-to-follow, body-kind, and festive recipes are all you need for a seamless spread – from cocktails to dessert.

She’s even provided a convenient schedule to make it simple to prep ahead and stay on track to minimize mess and stress!

Make this the best holiday yet with a spread everyone can enjoy and feel good about!

🍹 COCKTAIL

1. Holiday Aperol Spritz with Festive Ice

Bright, chic, and holiday-forward — the easiest way to start the day.

Serves: 2

Ingredients

Festive Ice: (Make 2-5 days ahead.)

• Fresh Cranberries
• 1 Rosemary Sprig
• 1 Orange Slice
• 1 Small Cinnamon Stick
• Water

Spritz:

• 3 Oz Aperol (Per Drink)
• 3 Oz Prosecco (Per Drink), Chilled
• Splash Club Soda
• Garnish: Orange Peel or Rosemary

Instructions

1. Freeze festive ice cubes 1 day ahead.
2. Add 1 cube to each wine glass.
3. Pour Aperol → Prosecco → splash of soda.
4. Garnish with rosemary or orange peel.

🥣 STARTERS

2. Roasted Butternut Squash Soup

Silky, warming, naturally sweet.

Serves: 4–6

Ingredients

• 3 Lbs Butternut Squash, Peeled + Cubed
• 1 Onion, Diced
• 1 Carrot, Chopped
• 3 Garlic Cloves, Minced
• 2 Tbsp Olive Oil
• 5 Cups Vegetable or Chicken Broth
• ¼ Tsp Nutmeg (Optional)
• 1½ Tsp Sea Salt
• ½ Tsp Black Pepper
• Optional: ½ Cup Coconut Milk or Greek Yogurt for Creaminess

Instructions

1. Preheat oven to 425°F.
2. Toss squash with 1 tbsp olive oil, salt + pepper. Roast 25 minutes.
3. In a pot, heat remaining oil; sauté onion, carrot, garlic 6–8 min.
4. Add roasted squash + broth; simmer 15 minutes.
5. Blend until silky. Add nutmeg + optional cream.
6. Adjust salt to taste.

3. Creamy Beet Hummus

Bright, earthy, vibrant.

Serves: 6–8

Ingredients

• 2 Small Cooked Beets
• 1 Can Chickpeas, Drained
• ¼ Cup Tahini
• 3 Tbsp Lemon Juice
• 1 Garlic Clove
• 3 Tbsp Olive Oil
• ¾ Tsp Salt
• ½ Tsp Cumin

Instructions

Blend all ingredients until smooth.
Finish with olive oil + sesame seeds.

4. Savory Pumpkin Sage Hummus

Earthy, seasonal, perfect for grazing.

Serves: 6–8

Ingredients

• 1 can chickpeas, drained
• 1 cup pumpkin purée
• 3 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• 1 tbsp chopped fresh sage
• ¾ tsp sea salt
• ¼ tsp black pepper

Instructions

Blend all ingredients until creamy.

Top with crispy sage for extra flavor.

🥗 SALAD

5. Autumn Harvest Farro Salad

Hearty, colorful, and deeply Mediterranean.

Serves: 6–8

Ingredients

Salad:

• 2 Cups Farro, Uncooked
• 2 Cups Roasted Butternut Squash
• ½ Cup Dried Cranberries
• 4 Cups Arugula
• ¾ Cup Toasted Pecans
• ¾ Cup Feta (Optional)

Dressing:

• ⅓ Cup Olive Oil
• 3 Tbsp Apple Cider Vinegar
• 1 Tsp Dijon Mustard
• 1 Tsp Maple Syrup
• ¾ Tsp Sea Salt
• Black Pepper, To Taste

Instructions

1. Cook farro; drain.
2. Toss warm farro with dressing.
3. Fold in squash, cranberries, pecans, arugula, feta.
4. Taste and adjust lemon/salt.

🍽️ SIDES

6. Citrus-Herb Roasted Carrots with Pistachios & Mint

Bright, sweet, gorgeous on the table.

Serves: 4–6

Ingredients

• 2 Lbs Carrots, Peeled + Sliced Into Spears
• 2 Tbsp Olive Oil
• Zest of 1 Orange
• ¼ Tsp Sea Salt
• ⅛ Tsp Black Pepper
• ¼ Cup Pistachios, Toasted + Crushed
• 2 Tbsp Mint, Chopped

Instructions

1. Preheat oven to 400°F.
2. Toss carrots with oil, citrus, salt, pepper.
3. Roast 22–28 minutes.
4. Finish with pistachios + mint.

7. Shaved Brussels Sprout Salad with Lemon, Pecorino & Almonds

Fresh, crunchy, bright — a must on the table.

Serves: 4–6

Ingredients

• 1 Lb Brussels Sprouts, Shaved
• 3 Tbsp Olive Oil
• Juice of 1 Lemon
• ⅓ Cup Pecorino, Shaved
• ¼ Cup Toasted Almonds
• Salt + Pepper

Instructions

1. Whisk lemon + oil + pinch of salt.
2. Toss sprouts.
3. Add Pecorino + almonds.
4. Finish with pepper + extra lemon.

8. Sweet Potato Purée with Olive Oil, Garlic & Crispy Sage

Silky, cozy, dairy-free comfort.

Serves: 4–6

Ingredients

• 3 Large Sweet Potatoes, Cubed
• 3 Tbsp Olive Oil
• 2 Garlic Cloves
• 8 Sage Leaves
• ½ Tsp Sea Salt
• Black Pepper

Instructions

1. Boil sweet potatoes until tender.
2. Warm oil with garlic + sage until sage crisps.
3. Remove sage; discard garlic.
4. Purée potatoes with infused oil.
5. Top with crispy sage.

9. Green Bean & Wild Mushroom Medley with Crispy Shallots

Elegant, bright, and so much better than a casserole.

Serves: 4–6

Ingredients

• 1½ lbs green beans, trimmed
• 12 oz mushrooms, sliced
• 2 shallots, thinly sliced
• 3 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp pepper

Instructions

1. Blanch beans 3–4 minutes.
2. Sauté mushrooms until golden.
3. Crisp shallots in olive oil.
4. Combine everything; season.

10. Moroccan Chickpea Acorn Stew in Roasted Acorn Bowls

A stunning vegan/vegetarian holiday dish.

Serves: 4

Ingredients

• 2 Acorn Squash, Halved + Roasted
• 2 Cups Butternut Squash Cubes
• 1 Onion, Diced
• 3 Garlic Cloves
• 1 Can Chickpeas
• 1 Can Diced Tomatoes
• 1 Tsp Cumin
• 1 Tsp Paprika
• ½ Tsp Turmeric
• 2 Cups Broth

 Instructions

1. Roast acorn squash at 375°F for 45 min.
2. Sauté onion + garlic + spices.
3. Add chickpeas, tomatoes, broth; simmer 20 min.
4. Spoon into squash bowls.

🍗 MAIN

11. Chef Pietro Mosconi’s Thanksgiving Turkey

Your father’s iconic Italian-American turkey.

Serves: 10–12

Ingredients

• 1 Whole Turkey (12–14 Lbs)
• ¼ Cup Olive Oil
• 4–6 Garlic Cloves, Chopped
• ½ Cup Dry White Wine
• Juice of 1 Lemon
• 2 Tsp Salt
• 1 Tsp Black Pepper
• 1 Tbsp Chopped Rosemary
• 1 Tbsp Chopped Sage
• 1 Tbsp Chopped Thyme

 Instructions

1. Preheat oven to 325°F.
2. Mix olive oil, garlic, herbs, lemon juice, salt, pepper.
3. Rub mixture all over turkey (inside + out).
4. Place turkey in roasting pan; pour wine around (not over).
5. Roast 13–15 min per pound, basting with juices.
6. Rest 30 minutes before carving.

🥣 GRAVY

12. Gio’s Light Mediterranean Gravy (Flourless)

Glossy, flavorful, easy on digestion.

Serves: ~8

Ingredients

• Pan Drippings
• 2 Cups Broth
• ¼ Cup White Wine (Optional)
• 1 Tbsp Cornstarch Or Arrowroot
• 2 Tbsp Cold Water
• Salt + Pepper

Instructions

1. Heat drippings + wine until simmering.
2. Add broth; simmer 3 minutes.
3. Whisk cornstarch + water; add to pot.
4. Simmer until glossy.
5. Season to taste.

🥖 STUFFING

13. Rustic Ciabatta Herb Stuffing

Classic, clean, olive-oil based.

Serves: 6–8

Ingredients

• 1 Loaf Ciabatta, Cubed
• 1 Onion, Diced
• 2 Celery Stalks, Diced
• 3 Garlic Cloves
• 1 Tbsp Sage, Chopped
• 1 Tbsp Rosemary
• 1 Tbsp Thyme
• 2 Cups Broth
• 3 Tbsp Olive Oil
• Salt + Pepper

Instructions

1. Toast bread cubes at 350°F for 10 min.
2. Sauté onion + celery + garlic 7 min.
3. Add herbs; cook 1 min.
4. Combine bread + sautéed veg.
5. Add broth gradually.
6. Bake 375°F for 25–30 min.

14. Gluten-Free Quinoa Herb Stuffing

Light, protein-forward alternative.

Serves: 6–8

Ingredients

• 2 Cups Cooked Quinoa
• 1 Lb Mushrooms, Chopped
• 1 Onion, Diced
• 2 Celery Stalks, Diced
• 2 Garlic Cloves
• 2 Tbsp Olive Oil
• 1 Tbsp Sage
• 1 Tbsp Rosemary
• ¼ Cup Toasted Nuts
• Salt + Pepper

Instructions

1. Sauté onion + celery 5 min.
2. Add mushrooms; cook until golden.
3. Add garlic + herbs.
4. Fold in quinoa + nuts.

🍰 DESSERT

15. Italian Apple Cake

Rustic, elegant, lightly sweet — the perfect ending.

Serves: 8

Ingredients

• 3 Apples, Thinly Sliced
• 2 Eggs
• ½ Cup Sugar
• ⅓ Cup Olive Oil
• ⅓ Cup Milk
• 1½ Cups Flour
• 1½ Tsp Baking Powder
• 1 Tsp Vanilla
• ¼ Tsp Salt
• Zest of 1 Lemon

Instructions

1. Preheat oven 350°F.
2. Whisk eggs + sugar.
3. Add oil, milk, vanilla, lemon zest.
4. Add dry ingredients; fold in apples.
5. Bake 40–45 min.

✨ GIO’S PREP SCHEDULE

3 Days Before

• Roast squash for soup + farro.
• Make hummus.
• Chop herbs.
• Toast nuts.
• Make festive ice cubes.

2 Days Before

• Make farro salad.
• Slice Brussels sprouts.
• Prep stuffing veg.
• Prep mushroom mixture.
• Make apple cake.

1 Day Before

• Prep turkey aromatics.
• Assemble stuffing.
• Parboil potatoes.
• Set table: herbs + candles + citrus water.

Thanksgiving Morning

• Roast the turkey – based on weight.
• Prep and heat gravy ingredients.
• Dress Brussels sprout salad.
• Roast carrots.
• Warm sweet potato purée.
• Heat green bean–mushroom medley.
• Warm stuffing(s).
• Pour Holiday Aperol Spritz as guests arrive.
• Light candles + turn on music.
• Take 10 grounding breaths… then enjoy.