Thanksgiving is the ultimate holiday for classic American indulgence. Is it rich? Serve it. Dry? Cover it in gravy. Dessert? Add whipped cream. We love this meal the most, but we also know how tough it can be on your tummy.
So we thought we’d come up with a menu with some slightly healthier options that you can add turkey to for the complete meal, or swap and substitute for your classics.
Green Bean Casserole
This version is vegan, but don’t let that word turn you off. You’ll use unsweetened almond milk, which has the cool, creamy taste and texture that you look for in cow’s milk, along with aromatic powerhouses garlic and shallots.
- 1 pound green beans, rinsed, trimmed and cut in half
- Sea salt and black pepper
- 2 Tbsp vegan butter or olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms (button, baby bella, or cremini)
- 2 Tbsp all-purpose flour
- 3/4 cup vegetable broth
- 1 cup unsweetened plain almond milk
- 1 1/2 cups crispy fried onions
The directions are about the same as the classic – cook the beans, saute the mushrooms, make the sauce and bake. And of course, top with those delicious fried onions. Find the full recipe and instructions for your new favorite side dish.
Garlic Mashed Potatoes
It wouldn’t be Thanksgiving without potatoes. And while lots of milk and butter make them taste great, that can also be a recipe for a sour stomach. This simple version uses chicken broth as the liquid, which adds tons of flavor without the heaviness of milk or cream. But if you want a bit more creaminess, swirl in some Greek yogurt for a more tummy-friendly twist.
- 1 1/2 pounds Yukon Gold potatoes – unpeeled and cut into equal sized pieces
- 2 cloves garlic – minced
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Boil, mix, mash and garnish. This straightforward recipe might just become one of your favorites, year ’round.
Roasted Rainbow Carrots
You gotta get some veggies on the plate, and few things are easier or prettier than a bushel of rainbow carrots. And what’s even better is how simple this recipe is with very little prep time.
Ingredients and Directions
“Toss 3 bunches baby rainbow carrots, 1 tablespoon olive oil and 1/2 teaspoon kosher salt on a baking sheet; arrange in a single layer. Roast at 450 degrees F, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.”
Food Network knows how to keep it simple.
Celery Apple Peanut Salad
A fresh, raw crunch alongside creamy potatoes and decadent stuffing is the perfect texture combination. Fresh apples and celery are brought to life with scallions, parsley and lemon juice, all topped with crunchy, salty peanuts.
4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal
4 scallions, trimmed, thinly sliced on a steep diagonal
2 medium apples (such as Fuji and/or Braeburn), halved, cored, cut into ¼-inch-thick wedges
1 Fresno chile, very thinly sliced into rings, seeds removed
3 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper
½ cup roasted peanuts, coarsely chopped, divided
½ cup parsley leaves, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
Yogurt and Apricot Pie
Dessert is such a integral part of the Thanksgiving feast, but many of our favorites are super heavy, loaded with sugar, and often accompany a dollop of whipped cream. This pie from Food & Wine uses a brilliant, gut-friendly concept: make the crust with granola and almonds, and get the creamy texture we love from low-fat Greek yogurt. If apricots aren’t your thing, use your favorite preserves or jam.
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup sliced almonds, crushed
- 1/4 cup rolled oats
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1 cup low-fat plain Greek yogurt
- 2 large eggs, lightly beaten
- 1/4 cup sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup warmed apricot preserves
We wish you and your tummy a happy Thanksgiving!