Fall means it’s time for the holidays, including my favorite Thanksgiving Food Ideas.
Autumn is fantastic because the weather cools off, the leaves turn beautiful colors, and my Thanksgiving pies start going in the oven!
Thanksgiving Food Ideas
I can barely contain myself when this holiday comes around.
I love that we have an entire day dedicated to gratitude, and I love celebrating with my darling family.
Is Thanksgiving a Holiday?
So, if you’re wondering, is Thanksgiving a holiday, the answer is yes.
It is an annual national holiday in the United States and Canada.
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Canadian Thanksgiving is the second Monday in October, while American Thanksgiving is the fourth Thursday in November.
Healthy Keto Thanksgiving Recipes
I love that my Thanksgiving meal includes so many delicious superfoods.
With the harvest of fall upon us, Thanksgiving is the perfect time to eat the rainbow.
And so, each year, we have a variety of gorgeous, colorful dishes on the table, from the greens of kale and brussels sprouts to the orange of Pumpkin Pie, and the beautiful bright red of cranberry sauce.
All delicious superfoods that are easy to make, perfectly traditional, and incredibly healthy.
If you’re looking for Keto Diet Healthy Recipes, try my Keto Pumpkin Pie and many other hits below!
Recipe for Roasted Turkey with Balsamic
Stuffing Recipes for Thanksgiving
Vegetable Side Dish for Thanksgiving
My favorite part of the Thanksgiving meal, other than dessert, is the vegetable sides! Here are some of my favorites:
Sides for Thanksgiving
It’s not all about the turkey and vegetables, there are plenty of other delicious sides for Thanksgiving.
Cranberry Sauce Orange Juice
How to Make Cranberry Sauce
Biscuits with Almond Flour
Thanksgiving Pies
Saying that we love pies in this house is a major understatement!
And we love them even more during fall.
Vegan Pumpkin Pie Homemade
Recipe for Chocolate Pecan Pie
Thanksgiving Recipe Desserts
What’s better than a chocolate chip cookie? A nut-free, egg-free Pumpkin Chocolate Chip Cookie!
If you’re looking for some other unique recipes for the holidays, check out my Thanksgiving Desserts.
There you’ll find delectable recipes for the below and more!
Thanksgiving Recipe Leftovers
There’s nothing better than waking up the day after Thanksgiving to a fridge full of leftovers.
If you are wondering what to make with turkey leftovers, I’ve got the perfect solutions for you.
Ideas for Leftover Turkey
I love making Turkey Chili, or when the family is in the mood for something more simple, a classic turkey soup.
Alternatively, my Recipe for Turkey Hash is the best part of Thanksgiving dinner folded into a savory leftover Thanksgiving remix.
Onion, squash, and turkey come together to make the most flavorful Thanksgiving recipe leftovers.
Thanksgiving Recipes for Vegans
Don’t worry, I have some great recipes for the vegans in your life too. Check out my:
Thanksgiving Recipes for Vegetarians
And if you’re a vegetarian, you can use the recipes for vegans above as well as the vegetarian items below:
Thanksgiving Recipes Easy
Thanksgiving doesn’t have to be a time of gorging on unhealthy fare or sitting at the table watching others eat and feeling deprived.
With my healthy Thanksgiving recipes, you can enjoy grazing and being full without the high-carb hangover.
What’s your favorite Thanksgiving food or tradition? Leave a comment and let me know!
Laura @ GFPantry says
Thanks for posting your fantastic recipes! I am going to try the kale and cranberry recipe next week.
Sharon says
Elena, have you tried using coconut sugar as an alternative to agave? It’s supposed to be equally low if not lower on the GI and have beneficial nutrients b/c of being made from coconut flowers.
Trilby says
My husband and I are mostly on Paleo, being celiac I must avoid all grains & grain-fed meats as Dr. Peter Osborne (GlutenFreeSociety.org) advocates. I can’t tolerate any nightshades or legumes now, but hope to learn how to sprout beans to enable digestion.
A recipe for Herb Baked Onion Bloom (a baked grain-free, resembles bloomin’ onion that is battered & fried):
1 large onion (3-3 1/2 inches wide) –I cooked several
1 tablespoon butter or margarine
1 teaspoon dried thyme or oregano
1/2 teaspoon dried rosemary
salt & pepper, to taste
parsley or paprika, if desired
Cut about 1/2-inch off top of onion; peel onion. Cut into 12 to 16 vertical wedges, leaving root base intact. Set bloomed onion on 14″X10″ foil piece (I line with parchment paper inside foil to avoid heated aluminum absorbing into food). Top with butter,thyme or oregano, rosemary & salt & pepper, to taste. Wrap foil around & pinch edges together tightly. Place wrapped onion upright on pan. Bake @ 425 for 30 min. or til tender & cooked but “petals” still have body & stand upright. If desired, sprinkle w/ minced parsley or paprika. Baked wrapped onion may be held in warm location for up to 1 hour before serving. (sweet onions are good, can vary herbs)
Linda C says
Trilby, thanks for the onion recipe! Sounds like we eat alike; however, I can’t tolerate any of the spices made with nightshade plants as well as the nightshade plants themselves. This means no paprika, cumin, chili powder, asian pepper sauces, etc., so I’ll use parsley on the onion when I make your recipe.
Alicia K says
Hi Elana,
My husband and I recently began our Paleo journey as well. So far, it has been a great experience and has opened my eyes to some responses to foods that I was not even aware I was having.
Eliminating sugar has made a HUGE difference in the way that I feel on a daily basis. I no longer feel sluggish when my alarm goes off and my previous craving for something sweet after a meal is almost nonexistent. Both my husband and I feel so much “calmer” and realized that we are getting a long so much better since changing our eating habits.
With the holidays approaching, I have begun to worry about how I will avoid eating sugary desserts and side dishes, without offending my host. My MIL in particular. If you have any suggestions or can offer some advice on how you usually navigate these situations, I would be greatly appreciative!
Thank you for all of your wonderful recipes!
Alicia
Betsy says
I eat modified paleo for auto immune disease (MS) lean grass fed meats, wild fish, veggies and some fruit and I feel great! My paleo nutritionist recommended I give up nuts as well and it has made a world of difference for me. I believe the ratio of omega 3’s to 6’s were way off and the imbalance causes inflammation. Glad to see your going in this direction. Paleo has really turned things around for me!
Monique says
I’m grain and dairy intolerant, legumes and seeds aren’t my friends either so I cut those out too. At first, I was bitter and confused so I’d call myself an ‘involuntary paleo’. Several weeks and much improvement later, I’m fine with it.
I’m trying to cut nightshades out because of my joint pain, but occasionally cheat. My mother’s potato salad recipe with homemade mayo is just too tempting!
I just bought “Breaking the Vicious Cycle” but I’m not sure I’m going to try the SCD, because I’m allergic to several of the allowed foods :(
Last night, I used leftover almond pulp, with other ingredients, for stuffing in a roasted duck – it was amazing! I highly recommend it!
Maria says
We’re spending Thanksgiving with family, but there tend to be a lot of things on the table that I don’t eat. I cannot tolerate the starchiness of white potatoes so mashed spuds are out, and my mother-in-law makes a sausage stuffing but sausage doesn’t agree with me either. People also like to put corn and lefse on the table (again, starch issue) and that yucky canned cranberry sauce, which is pretty much just sugar. I don’t end up with many options.
Last year I brought along your mashed cauliflower and gravy, which was great. This year I think I might just bring along several veggies to roast in the oven – including your carrot fries, which are mighty tasty. I don’t really need much besides the fresh organic turkey I’ll be bringing for everyone…. and a bunch of veggies. Have a wonderful Thanksgiving!
Suzanne says
Wow Elana,
Congrats on taking the health plunge! I too have cut out some of these foods and although it seems difficult at first I find that the results are amazing. I haven’t cut out tomatoes yet, but I do know they aren’t good for me. You should post what you eat on a regular day to give some of us inspiration on going completely grain-free and tomato-free. :-)
cindy says
I’m inspired Elana. I have the “Paleo Diet” and the “Paleo Solution” (and both of your cookbooks) but I haven’t completely gone paleo (just partly so). I’m curious what you are using in place of AGAVE since it is so prevalent in your recipes. Do tell!!!
Paula Brown says
I don’t know what Elana uses now in place of agave, but I think one of the important keys is to use as little sweetener as possible…only for occasional treats and in as small amounts as possible. I use honey, maple syrup, coconut sugar and stevia. I have also purchased some yacon syrup, which is made from a tuberous root. It is really expensive, so will have to be used only occasionally.
Elyse Early says
Elana–this is fabulous. I’ve gone yeast free, then gluten free, and now grain free (and dairy free except for SCD yogurt and occasional ghee, and this Thanksgiving recipe ensemble is perfect! I am also leaning toward the paleo route because I feel better and better the closer I get to this lifestyle.
This will be my first Thanksgiving with my future In-laws and Thanksgiving is such a time of family favorite recipes, that it is hard to join the feast because so much of it is off-limits. I know that making some of these dishes will make a nice addition to the family table and I was just about to make my list of ideas–and several of yours are going on it!
The one thing I just found out which is very disappointing is that I cannot have squash of any kind. No more pumpkin pie! :( I am going to sub your pecan pie from your book.
I am looking forward to more grain free, dairy free, paleo recipes. With you paving the way, I know that I can make the transition and still enjoy good food.