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. Click for the recipe
Not everyone wants or needs to roast a whole turkey for Thanksgiving. Perhaps you plan on a small Thanksgiving gathering, or maybe your family members have a strong preference for either white or dark meat. Either way, roasting just a couple of turkey breasts, or a few turkey drumsticks, has some clear advantages, inlcluding a shorter roasting time and a better tasting bird – roasting parts of the bird means avoiding the issue of white meat that becomes too dry by the time the dark meat is fully cooked.
I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting for a short time at a very high temperature yields the best results – crisp, well-browned skin and juicy, succulent meat. Click for the recipe
This creamy, very flavorful gluten-free pumpkin pie has a nutty, delicious almond flour crust and a creamy, honey-sweetened filling. I typically try recipes 2-3 times before I feel I can publish them here (or before I give up on them). In the case of this gluten free pumpkin pie, I’ve made so many attempts that my husband started calling me “Monica” – remember the “Friends” episode where she makes 22 batches of chocolate chip cookies in an attempt to “make the best chocolate chip cookies in the world?”
So yes, I worked very hard on this one, but the result is amazing. And the good news: it’s actually easier to make an almond flour pie crust than to make regular flour crust – there’s no need to roll the dough or to worry about overworking it. Overworking elongates the gluten strands, creating a tough crust, but this is not a concern with gluten free crust. Click for the recipe
A very flavorful sausage stuffing that proves once and for all that your Thanksgiving stuffing does not need bread to taste good! Click for the recipe
A creamy, delicious crustless pumpkin pie that has tons of flavor but far fewer calories than traditional pumpkin pie. Unlike my previous recipe for crustless pumpkin pie, it’s more of a classic pumpkin pie (not a pumpkin pie/pumpkin cheesecake hybrid). This crustless pumpkin pie is also gluten-free and refined-sugar free. Click for the recipe
This delicious, creamy, flavorful pumpkin cheesecake is the perfect Thanksgiving solution for anyone who doesn’t like pumpkin pie. I intentionally use 3/4 cup of canned pumpkin in this pumpkin cheesecake, which leaves me with 1 cup pumpkin to use in other recipes (such as this pumpkin cake). Click for the recipe
Delicious mashed pumpkin, flavored with garlic and Parmesan. I add just enough heavy cream to achieve a smooth, creamy texture – 1/4 cup should do it. Click for the recipe