The content and photography of this post are provided courtesy of Lauren Egger of the Healthy Mom Project.
Thanksgiving is right around the corner and it’s one of my favorite holidays. I look forward to all of the holiday festivities, especially our tradition of going to my mom’s house for an assortment of gluten free foods for our whole family! She’s the best of the best.
Over the years we’ve made and implemented healthier foods for Thanksgiving. Let me tell you, no one misses the heaviness of the traditional dishes. You can make perfectly healthy, delicious, and comforting food that all of your guest will love! The best part is, you still feel amazing after clearing your plate.
Our local grocery store, Heinens, makes it possible to pull off Healthy Thanksgiving sides with their selection of pre-cut veggies and herbs. If you’re in a pinch for time, or one of your children decides to spike a high fever, take advantage of what they offer! Heinen’s also has ready-made sides. Serve them in a nice white bowl or dish, and it becomes Martha Stewart-style spread.
Gluten Free Stuffing
This stuffing is seriously so good! You can find an amazing gluten-free stuffing mix at Heinen’s. Just follow the instructions on the back of the box, and it’s super delicious! So many people have food intolerances and allergies today, so it’s nice to have a gluten free option. It’s also easy to make this dairy- free by subbing the butter for vegan butter.
Roasted Brussels Sprouts & Squash
This dish is holiday-ready with a touch of pomegranate seeds for a pop of color and yummy crunch. The squash in this recipe is delicious with honey & fresh squeezed orange juice, and the roasted Brussels sprouts cooked to perfection are highly addicting!
- 1 butternut squash, peeled, seeded and cubed
- 1-2 lbs. Brussels sprouts (cut each in half)
- 1 onion, chopped
- 1 orange
- 4 tbsp. honey (or maple syrup)
- 1/2 pomegranate, seeded
- olive oil
- salt and pepper
- Preheat oven to 400°F. Spread Brussels sprouts, onion and squash on a large baking sheet. Toss with olive oil & salt until well coated. Place the Brussels sprouts cut side down on the baking sheet.
- Roast for 20 minutes. Stir and toss making sure the veggies stay separated.
- Make the orange glaze by combining juice from 1 orange with 4 tbsp. honey.
- When the Brussels sprouts are starting to crisp up, add the orange glaze and put back in the oven for about 5 minutes.
- Sprinkle pomegranate seeds for a beautiful finish.
Roasted Green Beans with Garlic
- 2 lbs fresh green beans, washed, and ends cut off
- 4 garlic cloves
- olive oil
- salt and pepper
- sliced almonds
- Pre-heat oven to 350°F. Place green beans & garlic in a baking pan. Drizzle with olive oil & add a generous amount of sea salt.
- Bake for 20-25 minutes. Place on a nice white serving dish & add sliced almonds on top.
Gluten Free Pumpkin Pie
Pumpkin pie was always may favorite growing up! It’s simply not Thanksgiving without it. My aunt took it upon herself to make gluten free pumpkin pies after I went completely gluten free. The best, easiest, and healthiest crust is made of only dates and pecans. It is very rich, and very tasty.
Throw about 1 cup of pecans and 1/2 cup of pitted dates in a food processor or heavy duty blender. You can add a splash of vanilla extract, but that’s optional. Now that I’m in charge of bringing pumpkin pie to the party, I grab pre-made gluten free crusts from Heinen’s in the freezer section near the gluten free bread. Handle with care, as the crust is fragile.
- Frozen gluten-free pie crust
- 2 3/4 cups organic pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/4 cup unsweetened S.O. Delicious coconut milk
- 2 1/2 tbsp. corn starch
- 1 3/4 pumpkin pie spice
- 1/4 tsp sea salt
- Start baking frozen pie crust as directed on package.
- Pre-heat oven to 350°F. Pour all pie filling ingredients into a blender. Pour filling into pie crust and bake for 45-55 minutes.
- Remove from oven and let cool completely. Refrigerate to let completely set. Top with dairy free Heinen’s Reddi Whip Coconut Cream, or make your own coconut whipped cream when you’re read to serve. Sprinkle cinnamon or pumpkin pie spice on top!
Quick Tip: Homemade dairy-free whipped cream is easy to make. Scoop out the cream from refrigerated canned coconut milk. Whip with a blender until it gets fluffy. Add a little maple syrup and vanilla extract and you’re done!