Celebrating Canadian Thanksgiving: Gratitude, Togetherness & Delicious Recipes

Canadian Thanksgiving has always felt like a breath of fresh air. Tucked into October, it’s a pause between the rush of summer and the quiet of winter, a chance to gather with family, reflect on gratitude, and, of course, share a table filled with food that nourishes both body and soul.

Unlike our American neighbours, our Thanksgiving isn’t about shopping frenzies or football. It’s simpler—rooted in the harvest, in giving thanks for what the land provides, and in creating cozy moments with the people we love most. For me, it’s also a reminder to slow down and notice how far I’ve come in my own journey—mentally, physically, and emotionally.

This year, whether you’re hosting a crowd, sharing a meal with close family, or keeping it small and simple, I’ve pulled together five recipes that bring together the flavours of the season. They’re a mix of classic comfort foods and lighter, health-conscious twists—perfect for anyone looking to keep traditions alive while staying aligned with their wellness goals. Make sure you check out the recipe page as well for even more fall recipes!

🍂 5 Recipes for a Memorable Canadian Thanksgiving

Maple-Roasted Turkey Breast

Serves: 6

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Ingredients

• 1 whole turkey breast (about 4–5 lbs)

• 3 tbsp olive oil

• 3 tbsp pure maple syrup

• 2 tbsp Dijon mustard

• 3 garlic cloves, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tsp salt

• ½ tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C). Line a roasting pan with foil and place a rack inside.

2. Pat turkey breast dry with paper towels. Rub with olive oil, salt, and pepper.

3. In a small bowl, whisk together maple syrup, Dijon mustard, garlic, and rosemary. Brush generously over the turkey.

4. Roast for 60–75 minutes, basting halfway through, until internal temperature reaches 165°F (74°C).

5. Rest for 10 minutes before slicing. Serve with pan juices.

Tip: For extra gravy, deglaze the roasting pan with ½ cup chicken broth after cooking.

Harvest Roasted Veggies with Crispy Sage

Serves: 6

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 2 large carrots, peeled and cut into sticks

• 2 parsnips, peeled and cut into sticks

• 2 medium beets, peeled and cut into wedges

• 2 medium sweet potatoes, peeled and cubed

• 6 sage leaves, fresh

• 3 tbsp + 1/4 c olive oil

• 1 tsp salt

• ½ tsp pepper

Instructions

1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

2. Toss carrots, parsnips, beets, and sweet potatoes with olive oil, salt, and pepper. Spread evenly on baking sheets.

3. Roast 30–35 minutes, flipping halfway, until tender and golden.

4. Meanwhile, in a saucepan, heat 1/4 c of olive oil and quickly fry the sage leaves

5. Remove from oil and let cool on dry paper towel

6. Garnish the roasted vegetables with a drizzle of olive oil and fried sage leaves

Creamy Pumpkin Soup

Serves: 4–6

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 3 cups pumpkin purée (fresh or canned)

• 4 cups vegetable broth

• 1 cup coconut milk

• ½ tsp ground nutmeg

• ½ tsp cinnamon

• Salt and pepper, to taste

• Pumpkin seeds (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.

2. Stir in pumpkin purée, broth, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 15 minutes.

3. Use an immersion blender to puree until smooth. Stir in coconut milk.

4. Season with salt and pepper. Simmer 5 minutes more.

5. Serve hot, topped with pumpkin seeds and an extra swirl of coconut milk.

Tip: Serve with crusty bread for dipping.

Maple Pecan Brussels Sprouts

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• 2 tbsp pure maple syrup

• ½ cup pecans, roughly chopped

• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread cut-side down on the baking sheet.

3. Roast for 20 minutes, shaking halfway through.

4. Drizzle with maple syrup, sprinkle with pecans, and return to oven for 5 minutes.

5. Serve warm and caramelized.

Tip: Add a splash of balsamic vinegar before serving for extra depth.

Apple Crumble with Oat Topping

Serves: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

Filling:

• 6 medium apples (Granny Smith or Honeycrisp), peeled and sliced

• 1 tbsp lemon juice

• 2 tbsp maple syrup or brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

Topping:

• 1 cup rolled oats

• ½ cup all-purpose flour

• ½ cup brown sugar

• ½ cup butter or coconut oil, melted

• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.

2. In a large bowl, toss apples with maple syrup, lemon juice, cinnamon, and nutmeg. Spread into the baking dish.

3. In another bowl, mix oats, flour, sugar, melted butter, and salt until crumbly. Sprinkle over apples.

4. Bake for 35–40 minutes, until topping is golden and apples are tender.

5. Serve warm with vanilla ice cream or Greek yogurt.

Tip: Mix in cranberries or pears with the apples for a festive twist.

Finding Gratitude in the Season

Thanksgiving, for me, isn’t just about food—it’s about reflection. As the leaves change and the air gets crisper, I find myself taking stock of my own life: what I’m grateful for, the struggles I’ve overcome, and the people who make my days brighter. It’s easy to get caught up in the pace of life, but this holiday always pulls me back to what truly matters.

So whether your table is big or small this year, I hope you find a moment to pause, savour the flavours of fall, and embrace the spirit of gratitude.

🍁 Happy Thanksgiving, friends.

Love, Liz💕