Feast Mode: Thanksgiving Recipes from Western Staff

While most of the world is preheating ovens and hunting down misplaced roasting pans, we’ll be here at Western bright and early—open from 7:00am to 1:00pm—with hospitality in the lobby and a lineup of group fitness classes that’ll help you get your body moving before the tryptophan nap kicks in.

The club is open to the public all day, so bring friends and family along with you to sweat it out before the big feast!

Thanksgiving Group Fitness classes:

🚲 7:30am to 8:15am — Cycle with Ally

Hop on a state-of-the-art Schwinn bike and dive into a fun, fast-paced ride with energizing lights and music. It’s a classic spin-style cardio workout that keeps your heart pumping. Show up ready to sweat!

🏋️ 8:15am to 9:00am — Strength with Becky V.

Get a solid full-body workout using a mix of equipment and plenty of options for every fitness level. This class focuses on building strength and working on functional movements that make you feel stronger in everyday life.

💪 9:30am to 10:15am — Shockwave with Andrea & Rebekah (sign up required)

This high-intensity circuit mixes quick bursts on the water rower with strength stations that hit your legs, core, and upper body. The team vibe and friendly competition keep you pushing the whole way through!

🧘 9:30am to 10:30am — Yoga with Karly W.

Move through flows that link breath, balance, and mindful movement. You’ll build strength and flexibility while giving your body a chance to reset. Grounding and great for all levels.

We’re keeping the Thanksgiving spirit going with something extra fun, so keep reading! We’re featuring favorite holiday recipes from Western staff. From family comfort classics to creative sides, these dishes have earned a spot at their holiday tables… and maybe yours, too!

Western Staff Recipes

Andrea’s Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad

1 medium butternut squash-cubed

1 lb Brussels spouts-halved

1 lb Sweet Potatoes-cubed

3 Tablespoons of Olive Oil

1 tsp dried thyme

½ tsp salt

½ tsp black pepper

½ cup dried (unsweetened) cranberries

¼ cup of honey or pure maple syrup

Optional topping: 4 oz crumbled goat cheese or bacon crumbled on top!

Directions

1. Preheat your oven to 400°F

2. In a large bowl, mix together your cubed squash, sweet potatoes, and halved brussels sprouts, and toss them in olive oil and all seasonings.

3. Spread into a single layer on a parchment paper-covered baking sheet and roast for 25-30 minutes (Stir halfway)

4. After you have your vegetables roasted, combine with cooked and crumbled bacon, add in your dried cranberries into your serving bowl, and toss in some honey or pure maple syrup. (I measure with love—a thin drizzle will do!)

5. Garnish with some crumbled goat cheese and serve warm or at room temperature!

Bonnie’s Pecan Sweet Potato Casserole

Prep time: 30 minutes.   Cook time : 25   Makes 2 servings.  Can be doubled easily.

1 large sweet potato, peeled and cubed             

2Tbl sugar

2 Tbl 2% milk

2 Tbl beaten egg

1Tbl butter, melted

1/4 tsp vanilla extract

Topping:

1 Tbl chopped pecans

2 Tbl brown sugar 

1 Tbl all-purpose flour

1 Tbl butter, melted

Directions:

1. Place sweet potato in small saucepan and cover with water. Bring to a boil.

2. Reduce heat; cover and cook for 20-25 minutes or until tender.

3. Drain. Place potato in a bowl; mash. Stir in sugar, milk, egg, butter, and vanilla until blended.

4. Transfer to a 3-cup baking dish coated with non-stick cooking spray.

5. Combine topping ingredients; sprinkle over sweet potato mixture.

6. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.

Becky V.’s Green Bean Casserole with Extra Crunchy Topping

Casserole:

2 pounds fresh green beans, trimmed and cut into 1-inch pieces

3 tablespoons butter

1 pound cremini or baby bella mushrooms, chopped

¼ teaspoon dried thyme

2 garlic cloves, finely minced

1 teaspoon salt

¼ teaspoon black pepper

¼ cup all-purpose flour

1 ½ cups chicken broth, I use low-sodium

¾ cup heavy cream

¾ cup milk, 1%, 2% or whole

Topping:

½ cup panko bread crumbs

1 tablespoon butter, melted

2 ½ cups canned fried onions

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a 9X13-inch baking dish and set aside.

2. For the topping, in a medium bowl stir together the panko bread crumbs and the melted butter. Add the fried onions and toss.

3. For the casserole, in a microwave-safe bowl, combine the green beans and 1/2 cup water. Cover and microwave for 6-8 minutes, stirring once, until the green beans are slightly tender (they’ll cook longer in a later step).

4. Drain the green beans and transfer them to the prepared baking dish.

5. In a 12-inch nonstick skillet set over medium heat, melt the butter. Add the mushrooms, thyme, garlic, salt and pepper, and cook, stirring often, until the liquid is mostly evaporated and the mushrooms are tender, 5-7 minutes.

6. Stir in the flour and cook for another minute or two, stirring constantly. Slowly whisk in the chicken broth until it is all incorporated and the mixture is smooth. Add the heavy cream and milk, and whisk until well-combined. Bring the mixture to a simmer, and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Add additional salt and pepper to taste, if needed.

7. Pour the sauce over the green beans and toss to combine.

8. Bake the casserole for 20 minutes, until the green beans are mostly tender. Remove from the oven and sprinkle the topping mixture evenly over the top. Bake for another 5-10 minutes (watch carefully so the topping doesn’t burn).

9. Let the casserole cool for 5-10 minutes before serving.

Alex’s Caramel Apple Salad

1 (8-ounce) container fat-free Cool Whip

4 large apples (Your preference)

1 (8 ounce) can pineapple tidbits

1 (6-ounce) box Jell-O fat-free sugar-free instant butterscotch pudding mix

1/4 cup chopped peanuts (optional)

Directions:

1. Cut up apples into small pieces.

2. Add in all other ingredients (pineapple juice included) and mix.

3. Chill for 1 hour.

Makes 8 Servings (1/2 Cup Per Serving)

Stephanie’s Ultimate Thanksgiving Recipe

1 cup friends & family

2 scoops gratitude

Dash of joy

Sprinkle of relaxation

Zero cups guilt

No judgment (not your plate, not theirs)

Unlimited permission to enjoy

Mix with laughter, serve with love, and pair with comfy pants.

Happy Thanksgiving from all of us at Western!