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People on low-carb diets may sometimes feel deprived when it comes to starchy and sugary foods, but there is a saving grace: not having to worry too much about total fat. Finding Vegetarian, Vegan, Gluten-Free, Dairy-Free, Allergy-Friendly, Low-Glycemic, Low-Carb, or Low-Fat Thanksgiving Recipes! Instead of individual recipes, this year I decided to focus on recipe round-ups or bloggers where I could find a recipe archives section or site search results for good Thanksgiving recipes focused on a certain diet.
Finally, check the post from a few weeks ago when we asked BlogHer cooks for their best Thanksgiving recipe, because you'll find some great recipes for special diets there.
We asked our bloggers to visit Nordstrom and pick out a new pair of shoes for the spring season. If you are putting together the menu for Thanksgiving…might I suggest my favorite spaghetti squash dish?
It’s also a great dish to make during the weekdays, with a green salad and a chicken breast…Monday Nights will never be the same.
Pre-heat your oven to 350 degrees, and then place a medium fry pan on medium-high heat and chop a cup of onions. After the squash has been spread evenly and pressed into the baking dish, cover the top with Monterey Jack cheese and sprinkle Paprika on the top. Just like the cookies, you just can’t beat peanut butter so why not combine the best snack with the best ingredient. A simple and easy Low-Carb Blueberry Pie with a Crumble Topping. The crust and crumble is made with almond flour and will have you pouring a large glass of coconut milk to wash it down. When it comes to our Thanksgiving dinner, the bowl of stuffing on the table is more important than the turkey. Arrange the 4 cups of chopped parsnips into a single layer on one of the lined baking sheets, and arrange the chopped carrots and onion into a single layer on the other lined baking sheet. Using a spatula, stir the vegetables half-way through the roasting time, to make sure that they don’t burn. While the vegetables are roasting, melt the pat of butter or coconut oil in a skillet over medium heat.
When the trays of roasted vegetables are ready, transfer the roasted parsnips, carrots, onions and sauteed mushroom mixture to a large food processor.
Just like with traditional stuffing, you can easily adapt this recipe to suit your own tastes. For food combining purposes, this stuffing recipe can be considered a neutral dish, pairing well with a Thanksgiving turkey or a vegetarian entree. That being said, I would probably consider this stuffing “neutral” for my own purposes! So, I was randomly looking through my notes from Natalia’s advanced training on a different matter, when a note about parsnips caught my eye! However, I baked my leftover stuffing with an egg mixed in to hold it together more like traditional stuffing, and it digested just fine. I usually eat my leftovers cold, but I did reheat one batch and it turned out well– I actually added a beaten egg to the cold leftovers (baked at 350F for 30 minutes), to see if it would stick together more like traditional stuffing, and it worked great for a flesh-based dinner.
I beat the two eggs first, then mixed them throughout the pre-cooked stuffing (cooked the night before), so they were fully incorporated in the mixture.

That being said, my husband loved it that way, and he doesn’t really like egg-based dishes, so maybe I’m being too picky! Can you put this into the bird itself, to roast along with it and develop that amazing turkey stuffing flavor?
We had my parents and my sister over for Thanksgiving this year, My husband is an amazing cook, and always manages to get the turkey beautifully roasted and tender despite never defrosting the bird until the night before. We’re a bacon household, and one of my all-time favorite appetizer recipes is a very simple low-carb high-fat rumaki.
To make a typical rumaki, you take bacon, roll it around dates stuffed with almonds and cream cheese, and broil them until they become a sticky sweet finger food.
If you haven’t tried rumaki before, you have no idea how attached you are going to become to this tasty retro treat.
It's true that there is no solid evidence that eating a low-fat diet makes a person healthier (all other things being equal).
Peanut Butter Fat Bombs are grab-and-go from the freezer and still provide all the energy and healthy fats as usual.
Here is a fantastic Low-Carb Peanut Butter Cookie recipe that will require one glass of coconut milk to dunk in only 15 minutes. Rather than relying on almond flour to create a mock-bread stuffing, this version relies solely on fresh vegetables and herbs!
Saute the garlic for 5 minutes, then add in the mushrooms and cook for 8-10 minutes, until tender. Since the parsnips may be too starchy for some diets or sensitive stomachs, you could easily substitute roasted cauliflower for the parsnips, if necessary. Dry roasted parsnips act as the bread-like cubes, keeping this recipe lower in carbohydrates and fat than traditional recipes, which often call for a loaf of dry bread and a stick of butter. I consider them starchy only because they are illegal on the SCD diet, which bans starches, but allows other root vegetables like carrots and beets.
I LOVE Doris’s Mushroom loaf and always want to make it on the holidays but Britney hates mushrooms so I never want to bother just for myself. According to my notes, Natalia mentioned that sweet potatoes and parsnips are both neutral when consumed raw.
I added celery and celery salt so it would taste more like my mom’s traditional stuffing. He manages to make side dishes that everyone can enjoy, and includes options that appeal to our low-carb high-fat lifestyle alongside other more traditional offerings. I love the detail and intensity of creating tasty little single-bite snacks that people can munch on while anticipating the great meal to come.
If you’re not familiar with rumaki, think back to your parents (or grandparents) entertaining their friends over cocktails and cheese fondue back in the mid-twentieth century.
If you split asparagus stalks and fill them with cream cheese, and then wrap them in bacon, you can turn out a pretty amazing rumaki. It cuts down a third of the calories, but if it’s your in-laws or people you want to impress… go for the glory and use the higher caloric ingredients. Similar to my other squash recipe, turn the spaghetti squash on its other side after about 7 minutes.

The result is a looser and lighter stuffing, with all the flavor of the original, but with far less fat and calories. I baked mine for 30 minutes at 350F, but you may need less time if your stuffing is already warm. I added the zucchini and tomato paste to the leftovers and turned it into a loaf…I love your step by step pics, makes everything so easy to follow.
Next time, I think I’ll try just using one egg, to see if that makes the egg less noticeable. Even with their high glycemic index they are super duper fibery, so I think a little will be fine for me. And since appetizers have no limitations, you can convince even the most ardent high-carb low-fat dieter to try just one. Picture print skirts and big hair, cigarettes indoors, men in gray flannel, and bright pink and green wallpaper. I’ve had success with marinated mushrooms, and less success with attempts to just go straight to the cheese.
The final result is a little crisp, has a good mouth feel, and the natural sweetness of the asparagus comes through just enough to create a delicious combination.
There are circumstances, though, when even dedicated low-carbers may want to know about ways to cut fat:Since different people do well on different diets, you may be living with someone who does better on a lower-fat diet. Shortly after the last dish was clean, I called my mother and thanked her profusely for all of her hard work over the years. Rumaki is a throwback to a time when the tales of nuclear testing on native islands translated in popular culture to the two-piece bikini.
You need a container for the creamy filling that will stand up to the broiling, delivering a complementary flavor.
One strategy for dealing with this is to serve at least some food that is low in both fat and carbs. Lean, high-protein foods, cooked without sauces in ways that don't add fat (baking, grilling, poaching or microwaving) work well.
I'm here to help you find amazing vegetarian, vegan, gluten-free, dairy-free, allergy-friendly, low-glycemic, low-carb, and low-fat Thanksgiving recipes. I think for my own needs, I’m cutting the amount of parsnips down and am going to throw in some radishes and maybe zucchini when I dry roast those veggies. Or you can vary the carb content with easy lower-carb substitutions, such as low-carb pasta alternatives or artificial sweeteners. Fat consumption is perhaps the easiest way to do this because cutting back on even a small amount of fat can significantly reduce calories.

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