I have been so blessed by the fact that I don’t have major dietary restrictions such as celiac, dairy intolerance, severe allergies, etc. However, I like to eat for health and prevention, meaning I avoid inflammatory foods as much as possible. While I am a big supporter of the 90/10 rule, meaning 10% of the time I allow myself to eat what I want with no associated guilt, Thanksgiving food is not where I prefer to really spend my 10%. I feel that it’s unnecessary to eat a bunch of wheat and cheese until I fall asleep and miss out on a day of watching football with the whole family. Thus, this year I’ve put together a menu that I know everyone in my family will love and that I will feel good eating. These recipes are so good that no one even has to know that they are naturopath/nutritionist approved.
This is a staple that is on most every table for Thanksgiving. You can use whatever traditional family recipe that you choose. We usually roast ours slowly for a delicious, moist bird.
This side item is a staple at our house for dinner parties. The spices are so delicious that none of my friends even complain that I’m constantly serving them kale. It’s even gluten free and offers you leftovers that you’ll feel good eating all week.
This side dish is packed with vegetables, dietary fiber, and healthy colors. It’s gluten free, paleo, and vegan so it can feed all of your guests, regardless of restriction. Plus, you can reuse some of the ingredients from the kale salad when making this dish which will help to save on the total grocery bill.
Anything that I can throw into a slow cooker and forget is my kind of recipe. That’s exactly what these mushrooms are. With limited oven space, these are a blessing. I’m serving mine over steamed green beans to replace the traditional, preservative-filled green bean casserole.
If you haven’t started using cauliflower as a substitute for many of the sugar-laden white foods, it’s time to get in on this trend. Pizza crust, breadsticks, mashed potatoes, and creamy soups can all be made from cauliflower. I find the texture of a cauliflower mash to be slightly different from mashed potatoes so for the holiday, I’m including real potatoes and cutting them with cauliflower. No one will know the difference! Plus, you can trick the kids at the table into eating vegetables without them even knowing. Win!
For dessert, we’re trying out a brand new recipe with these paleo pumpkin bars. I love pumpkin pie, but the same taste and texture can be created with better ingredients. This dessert gets its sweetness from dates, honey, and coconut milk: all whole food versions of sweetener that provide dietary benefit as opposed to just plain white sugar.