It's always tough when it comes to the holiday season and you’re trying to stay on track with your diet.

We’ve all been there, one hint of pumpkin pie can send us on a downward spiral lasting weeks…

But building a strong, muscular body shouldn’t mean missing out on Thanksgiving.

That’s why we’ve created these high-protein thanksgiving alternatives to help you enjoy the holidays without compromising on your macros.

Turkey Breast Cutlets With Pomegranate and Brussels Sprouts

Use some beautiful, lean, turkey breast cutlets to create this tasty dish along with some pomegranate juice

• 14 ounces (340g) turkey breast, boneless and skinless, cut in four pieces
• 1 tablespoon olive oil
• 4 cups (350g) Brussels sprouts, halved
• 1 cup (240ml) pomegranate juice
• 1/2 cup (120ml) vegetable stock, unsalted
• 1 tablespoon pure maple syrup
• 1/4 teaspoon salt

Cut the turkey across the grain to make four even pieces. Place on a cutting board and cover with a sheet of waxed paper then use a small pot or meat tenderizer to lightly pound it to an even 1/2-inch (13 mm) thickness.

Drizzle olive oil into a large saute pan and tilt to coat. Set the pan over medium-high heat. Place the turkey cutlets into the hot pan so they do not touch. When the meat starts to sizzle, reduce the heat to medium, and cook turkey for about 3 minutes per side.

Once the turkey is cooked through, move to a plate and cover loosely.

Using the same pan, add the Brussels sprouts and stir for a few seconds, then pour the pomegranate juice and vegetable stock over the sprouts.

Stir and cook, then drizzle in the maple syrup and sprinkle with salt.

Stir until the Brussels sprouts are tender and the liquid becomes thick and syrupy, about 4 minutes.

Serve a slice of turkey on each plate, alongside Brussels sprouts drizzled with the pan sauce.

Calories: 235 | Protein: 31g | Carbs: 21g | Fat: 5g

Sweet Potato and Turkey Shepherd’s Pie

A healthier take on a classic recipe, this will help put your Thanksgiving leftovers to good use. Don’t worry if you haven’t got enough leftovers, you can always roast more vegetables and use a rotisserie chicken in place of the turkey

• 3 small sweet potatoes (about 2 pounds or 1000g), peeled and cut into 1-inch pieces
• 1/2 cup (145g) dairy-free sour cream, such as Tofutti brand
• 1 teaspoon granulated garlic
• Kosher salt and pepper, to taste
• 2 cups (500ml) prepared gravy
• 4 cups (600g) shredded turkey
• 4 cups (500g) roasted vegetables, such as Brussels sprouts, carrots and parsnips

In a large saucepan, add the sweet potatoes and cover with water. Season with a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over low heat until fork tender, about 15 minutes.

Drain the sweet potatoes well and return to the saucepan. Add the dairy-free sour cream and granulated garlic. Mash until well incorporated and smooth. Season with salt and pepper.

Preheat the oven to 400°F (205°C) and grease a 2-quart baking dish with nonstick cooking spray. In a medium bowl, mix the shredded turkey with the gravy. Spread in a single layer in the bottom of the baking dish. Top with an even layer of roasted vegetables. Dollop the mashed sweet potatoes over the top and smooth, spreading to the edges of the baking dish. Sprinkle with flaky sea salt.

Bake for 25–30 minutes, or until the casserole is heated through and the potatoes are beginning to brown on top. Let cool for 10 minutes. Garnish with sliced scallions and serve with cranberry sauce.

Serves: 4–6 | Serving Size: About 2 cups

Calories: 437 | Protein: 34g | Carbs: 42g | Fat: 14g

Garlic Mashed No-tatoes

This garlic potato substitute switches out the carb dense vegetable for a healthier alternative, cauliflower. Get some excellent protein gains whilst no scrimping on amazing flavour.

• 4 cups cauliflower (340g)
• 1/2 cup unsweetened almond milk (or soy milk, rice milk, cow milk, hemp milk, etc.)
• 1 garlic clove
• 1/2 tsp pepper
• salt to taste

Microwave cauliflower in a bowl and cover for 5 minutes, then blend all ingredients together. You can add any other spices you like.

Calories: 110 | Protein: 9g | Net Carbs: 6g | Fat: 4g

Chocolate Protein Pumpkin Pie

Here we use our Chocolate flavour Tri-Protein powder to make this delicious pumpkin pie which is packed full of gains! No guilty feelings after putting this away.

For the base:

• 1/2 cup ground almonds
• 2 1/2 tbsp almond sesame seed, peanut butter
• 2 tbsp agave syrup or regular honey

For the filling:

• 1/2 can pumpkin puree
• 1/4 cup CrazyBulk Tri Protein Powder
• 3/4 cup liquid eggs
• 1 tsp cinnamon
• 1 tsp toffee flavoring

Make the base by blending the base ingredients until you get compact dough.

Press the dough down into the bottom and along the sides of a pie mold.

Remember to use a mold with a removable bottom that allows you to unmold your pie easily.

Bake the crust at 360 F (180 C) for 10-15 minutes, and then remove it from the oven.

Make your filling by blending the filling ingredients together using an immersion blender, regular blender, or food processor. Pour this onto the base.

Bake at 320 F (160 C) for 45-50 minutes, or until the filling has cooked through. Be careful not to over bake it.

To ensure a creamy center, remove your pie as soon as it's cooked through—you'll know when an inserted knife comes out clean.

Let the pie cool before slicing and … that's it! Eat with abandon!

Calories: 162 | Protein: 10g | Carbs: 11g | Fat: 9g