There are two schools of thought when it comes to holidays. One option is to throw caution to the wind and indulge. Of course, you will pay the price (out of control blood sugar, bloat, cravings, weight gain). Another option is to find a way to make the holiday enjoyable while eating healthy. This is the path my husband and I tend to choose, and it has served us well over the years.
Thanksgiving can definitely be low-carb and healthy, yet very tasty. I’ve been serving this low-carb Thanksgiving menu for several years now. I do include a few higher-carb options for our teens, and for guests who don’t share our way of eating, but my husband and I stick with the low-carb options and enjoy every bite.
Low Carb Thanksgiving Menu
Low-carb Thanksgiving shopping list
All-purpose flour (just 1 tablespoon for the gravy)
Brandy or bourbon
Canned coconut milk, full-fat, 2 cups
Cocoa powder, unsweetened
Coffee and tea
Nature’s Hollow sugar-free honey substitute
Pure pumpkin puree, 15oz can
Swerve granulated sweetener
Cranberries, fresh, 10-12oz
Cauliflower, 1 head
Crimini mushrooms, 8oz
Green beans, fresh, 1 lb.
Red bell pepper, 1
Lean ground pork, 1 lb.
Turkey breast halves or turkey legs
Butter, unsalted, 2 packages
Dry grated Parmesan
Greek yogurt, plain, 1 cup
Shredded sharp cheddar, 8oz
Make the day before:
1. Crustless pumpkin pie and chocolate pie. I bake both at the same time, allow to cool 2 hours, then slice and place the slices in air-tight containers in the fridge. Remove from fridge an hour before the meal.
2. Cranberry sauce. Remove from fridge to allow to get to room temperature an hour before the meal.
3. Gravy. After I make it, I place it in the gravy boat, cover with plastic wrap and refrigerate. On Thanksgiving day, I mix in 2 tablespoons of beef broth and microwave in bursts of 1 minute, stirring after each microwave session, until warm.
4. Mashed cauliflower and mashed pumpkin. Unlike mashed potatoes, these keep very well in the fridge and can be reheated, covered, in the oven or in the microwave.
5. Cheese biscuits. Freeze in freezer bags as soon as they are ready to keep them fresh. The next day, reheat in the oven, covered, or in the microwave.
Thanksgiving day schedule:
We like to have our Thanksgiving meal early, at 1pm. Then for dinner we enjoy leftover turkey soup!
10:00 – 11:30 Make sausage stuffing and green bean casserole, baking them both at the same time (they both bake at 350 degrees F).
11:30 Increase oven temperature to 450 degrees F. Prep the turkey breast or legs.
11:45 – 12:45 Roast the turkey breast or legs.
While turkey is in the oven:
Remove pies and cranberry sauce from fridge to allow to get to room temperature.
Set the table.
12:45- 1pm While turkey is resting, lower oven temperature back to 350 degrees F and place in the oven, covered with foil, whatever needs to be reheated: stuffing, green bean casserole, mashed cauliflower, mashed pumpkin and biscuits. Microwave the gravy.
1pm Happy Thanksgiving!