Thanksgiving is a time for celebrating abundance and gratitude, and that includes appreciating the abundance of choices you have, even with gestational diabetes. While the holiday often revolves around food, it doesn't have to mean feeling restricted or deprived.
Instead of focusing on what you "can't" have, let's shift the focus to what you can enjoy. With a little creativity and smart planning, you can savor the flavors of Thanksgiving while nourishing both yourself and your baby.
In this blog post, we've gathered festive yet carb-conscious inspiration for Thanksgiving meals, sides, desserts, and snacks. You'll find recipes and smart swaps to help you enjoy the holiday without feeling too restricted.
Ingredients:
1 (10-12 pound) whole turkey or chicken
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Preheat oven and prepare the bird: Preheat oven to 325°F (160°C). Rinse the turkey or chicken inside and out and pat dry.
Combine herbs and spices: In a small bowl, combine the olive oil, rosemary, thyme, sage, salt, and pepper.
Rub the bird: Rub the herb mixture all over the turkey or chicken, including under the skin.
Roast: Place the bird in a roasting pan and add about 1 cup of water to the bottom of the pan. Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Rest and serve: Let the turkey or chicken rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Ingredients:
2 lbs chicken wings
2 tbsp olive oil
1 tbsp pumpkin spice (blend of cinnamon, nutmeg, ginger, cloves, and allspice)
1 tbsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 tsp brown sugar or sugar substitute
Fresh parsley or rosemary for garnish
Glaze (optional):
1/4 cup sugar-free maple syrup (for example Log Cabin sugar-free syrup)
1/4 cup apple cider vinegar
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top if you have one (this helps keep the wings crispy).
Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to help the seasoning stick.
Make the Spice Rub: In a small bowl, mix together the pumpkin spice, smoked paprika, garlic powder, onion powder, salt, black pepper, and brown sugar or sugar substitute.
Coat the Chicken Wings: Drizzle olive oil (or melted butter) over the wings. Rub the spice mixture onto the wings until they’re evenly coated.
Bake the Chicken Wings: Place the wings on the prepared baking sheet. Bake for 30-35 minutes, turning halfway through, until they’re golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Optional Glaze: While the wings are baking, make a simple glaze by simmering the apple cider vinegar with maple syrup in a small saucepan over low heat until it thickens slightly. After the wings are fully baked, brush them with the glaze and broil for an additional 2-3 minutes, watching carefully to prevent burning.
Serve: Garnish with fresh parsley or rosemary and serve hot!
Ingredients:
4 salmon fillets (6-8 ounces each)
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven or grill: Preheat your oven to 400°F (200°C) or prepare your grill for medium heat.
Combine herbs and spices: In a small bowl, combine the dill, parsley, thyme, lemon zest, salt, and pepper.
Prepare the salmon: Pat the salmon fillets dry with paper towels. Drizzle with olive oil and then press the herb mixture onto the top of each fillet.
Cook: Place the salmon fillets on a baking sheet or grill grates. Bake for 12-15 minutes, or grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
Ingredients:
4 large portobello mushrooms
2 tablespoons olive oil
1 cup cooked quinoa
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped zucchini
2 cloves garlic, minced
1/4 cup chopped walnuts or pecans
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh herbs (such as thyme, rosemary, or parsley)
Salt and black pepper to taste
Instructions:
Preheat oven and prepare mushrooms: Preheat oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
Sauté vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
Combine filling ingredients: In a bowl, combine the cooked quinoa, sautéed vegetables, walnuts or pecans, feta cheese, herbs, salt, and pepper.
Stuff and bake: Brush the mushroom caps with the remaining olive oil and season with salt and pepper. Fill the caps with the quinoa mixture. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
Ingredients:
1 pound fresh green beans, trimmed
1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon almond flour (optional, for thickening)
Salt and black pepper to taste
Crispy fried onions (optional)
Instructions:
Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
Make the sauce: Pour the chicken broth and heavy cream into the skillet. Bring to a simmer and cook for a few minutes, until the sauce slightly thickens. If desired, whisk in the almond flour to further thicken the sauce.
Combine and season: Add the blanched green beans and Parmesan cheese to the skillet. Stir to combine and season with salt and black pepper to taste.
Serve: Transfer the green bean casserole to a serving dish and top with crispy fried onions, if desired.
Ingredients:
1 large head of cauliflower, cut into florets
1/2 cup half-and-half or heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Steam or boil the cauliflower: Cook the cauliflower florets until they are very tender. You can steam them in a steamer basket or boil them in a pot of water.
Drain and dry the cauliflower: Once the cauliflower is cooked, drain it well and let it sit in the colander for a few minutes to allow excess moisture to evaporate. This will prevent the mashed cauliflower from becoming watery.
Mash the cauliflower: Transfer the cauliflower to a large bowl and mash it with a potato masher or a fork. You can also use a food processor or an immersion blender for a smoother consistency.
Make the sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the half-and-half or cream and bring to a simmer.
Combine and season: Pour the cream sauce over the mashed cauliflower and stir to combine. Add the Parmesan cheese and season with salt and pepper to taste.
Serve warm: Enjoy your creamy Parmesan mashed cauliflower as a delicious and satisfying side dish for your Thanksgiving meal!
Tips:
For an even richer flavor, use roasted garlic.
You can add other herbs and spices to the mashed cauliflower, such as chives, thyme, or nutmeg.
If you want a smoother consistency, you can add a little bit of the cooking water from the cauliflower to the mixture.
Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup or sugar-free maple syrup (for example Log Cabin sugar-free syrup) (optional)
Salt and black pepper to taste
Instructions:
Preheat oven and prepare Brussels sprouts: Preheat your oven to 400°F (200°C). Trim the ends off the Brussels sprouts and cut them in half lengthwise.
Toss with oil and seasonings: In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, maple syrup (if using), salt, and pepper.
Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
Serve: Transfer the roasted Brussels sprouts to a serving dish and enjoy!
Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped pecans (for topping)
1/4 cup cooked, crumbled bacon (optional, for extra flavor)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Roast the Brussels Sprouts: Place the Brussels sprouts on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and starting to brown. Set aside.
Prepare the Cheese Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and sour cream, heating gently until smooth. Add 3/4 cup of the mozzarella cheese and all of the Parmesan, stirring until melted and creamy. Remove from heat.
Assemble the Casserole: Transfer roasted Brussels sprouts to a greased 9x13-inch baking dish. Pour cheese sauce over the Brussels sprouts and gently stir to coat. Sprinkle the remaining mozzarella on top, along with chopped pecans and crumbled bacon (if using).
Bake: Bake for 15-20 minutes, or until cheese is bubbly and the pecans are lightly toasted.
Serve: Let the casserole cool for a few minutes before serving.
Ingredients:
2 medium zucchinis, sliced lengthwise into thin strips
2 cups cubed bread (sourdough or low-carb), about 1-inch cubes
2 cups cherry tomatoes, halved
1 small cucumber, sliced into half-moons
1/2 red onion, thinly sliced
1/2 cup fresh basil leaves, torn
½ cup mozzarella pearls
Dressing:
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
Salt and black pepper to taste
Instructions:
Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet, drizzle with a little olive oil, and season lightly with salt. Toast for 10-12 minutes, tossing halfway, until they’re golden and slightly crisp. Set aside to cool.
Grill the Zucchini: Heat a grill pan. Lightly brush the zucchini strips with olive oil and season with salt and pepper. Grill each side for about 2-3 minutes, or until grill marks appear and the zucchini is tender but not mushy. Remove from the grill and set aside to cool slightly. Once cooled, cut into bite-sized pieces.
Assemble the Salad: In a large salad bowl, combine the grilled zucchini, toasted bread cubes, cherry tomatoes, cucumber, red onion, and basil.
Make the Dressing: Whisk together the olive oil, vinegar, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
Dress the Salad: Pour the dressing over the salad and toss gently to combine, ensuring that the bread cubes soak up the dressing. Let the salad sit for 10-15 minutes before serving to allow flavors to meld and the bread to absorb the dressing.
Add Cheese and Serve: Top with mozzarella pearls. Serve at room temperature or slightly chilled.
Ingredients:
3 pounds sweet potatoes, peeled and cut into chunks
1/4 cup coconut oil, melted
1/4 cup pecans or walnuts, chopped
1 tablespoons sugar-free maple syrup (for example Log Cabin sugar-free syrup) or coconut sugar (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt
Instructions:
Preheat oven and cook sweet potatoes: Preheat oven to 400°F (200°C). Boil or steam the sweet potatoes until tender.
Mash and combine ingredients: Drain the sweet potatoes and mash them in a large bowl. Stir in the coconut oil, pecans or walnuts, (sugar-free) maple syrup or coconut sugar (if using), cinnamon, nutmeg, ginger, and salt.
Bake: Transfer the mixture to a baking dish. Bake for 20-25 minutes, or until heated through and slightly browned on top.
Ingredients:
1 (12-ounce) bag fresh cranberries
1 cup water
Zest of 1 orange
1/4 cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
Pinch of salt
Instructions:
Combine ingredients: In a medium saucepan, combine cranberries, water, orange zest, sweetener, and salt.
Cook: Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have popped and the sauce has thickened.
Cool and serve: Remove from heat and let the cranberry sauce cool completely. It will thicken further as it cools. Serve chilled or at room temperature.
Ingredients:
4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1/4 cup almond flour
1/2 cup rolled oats
1/4 cup chopped walnuts or pecans
1/4 cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter, melted
Instructions:
Preheat oven and prepare apples: Preheat oven to 375°F (190°C). Place the sliced apples in a baking dish.
Make the crumble topping: In a medium bowl, combine almond flour, oats, nuts, sweetener, cinnamon, nutmeg, and salt. Stir in the melted butter until the mixture is crumbly.
Assemble and bake: Sprinkle the crumble topping evenly over the apples. Bake for 30-40 minutes, or until the topping is golden brown and the apples are tender.
Ingredients:
1 (15-ounce) can pumpkin puree
2 large eggs
1/2 cup full-fat coconut milk
1/4 cup almond flour
1/4 cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
Instructions:
Preheat oven and prepare crust: Preheat oven to 350°F (175°C). If using a store-bought crust, use a lower-sugar option. For a homemade crust, use almond flour and coconut oil.
Make the filling: In a large bowl, whisk together pumpkin puree, eggs, coconut milk, almond flour, sweetener, cinnamon, ginger, cloves, and salt until smooth.
Bake: Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. Let cool completely before serving.
Ingredients:
Crust (optional):
1 ½ cups almond flour
2 tbsp melted butter
1 tbsp low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
½ tsp ground cinnamon
¼ tsp salt
Filling:
16 oz (2 cups) cream cheese, softened (room temperature)
1 cup pumpkin puree (unsweetened)
2 large eggs
½ cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Pinch of salt
½ cup heavy cream (or coconut cream for dairy-free)
Instructions:
Preheat Oven: Preheat your oven to 325°F (165°C).
Prepare the Crust (optional): In a medium bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt. Stir until combined. Press the mixture into the bottom of a greased 9-inch springform pan, making sure it's even. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until well combined. Add the eggs, one at a time, mixing well after each addition. Slowly add the heavy cream, mixing until smooth and creamy.
Assemble the Cheesecake: Pour the filling mixture (over the cooled crust if using) in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake: Bake at 325°F for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight, to allow it to fully set.
Serve: Once chilled, remove from the springform pan and transfer to a serving plate. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flavor.
Ingredients:
2 cups almond flour
1/4 cup chopped almonds (or more if you like!)
2 large eggs
1/2 cup low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1 tsp baking powder
2 tsp pumpkin spice (or adjust to taste)
1/2 tsp vanilla extract
Pinch of salt
1-2 tbsp melted butter for added richness (optional)
Instructions:
Preheat Oven: Set your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, combine almond flour, baking powder, pumpkin spice, chopped almonds, and salt.
Whisk Wet Ingredients: In a separate bowl, whisk the eggs, sweetener, and vanilla extract until well combined. If using, add the melted coconut oil or butter here.
Combine and Form Dough: Add the wet ingredients to the dry ingredients and mix until a thick dough forms. You may need to knead it gently by hand.
Shape Biscotti Log: Transfer the dough onto the parchment-lined baking sheet and form it into a log about 10 inches long and 3-4 inches wide. Flatten the top slightly.
First Bake: Bake for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and let it cool for about 10 minutes.
Slice into Biscotti: Once cooled, use a serrated knife to carefully slice the log into 1/2-inch thick biscotti.
Second Bake: Place the biscotti slices back on the baking sheet, cut side down. Bake for an additional 10-15 minutes on each side, or until they reach your desired level of crispness.
Cool and Enjoy: Let the biscotti cool on a wire rack before enjoying. They’ll continue to harden as they cool.
Ingredients:
2 cups fresh berries (such as strawberries, raspberries, blueberries, and blackberries)
1 cup heavy cream
1 tbsp low-carb sweetener (for example Lakanto monk fruit sweetener with allulose)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of ground cloves
Instructions:
Wash and prepare berries: Rinse the berries and pat them dry. If using strawberries, slice them.
Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer until stiff peaks form. Add sweetener (if using), cinnamon, ginger, and cloves. Continue beating until stiff peaks form.
Serve: Spoon the whipped cream over the berries and enjoy!
Portion control: Even healthy dishes can raise blood sugar if eaten in large quantities.
Fill up on vegetables: Non-starchy vegetables like green beans, broccoli, and salad are your friends.
Choose whole grains: Opt for whole-grain bread or rolls if you're having any.
Be mindful of sauces and gravies: They can be hidden sources of sugar and carbohydrates.
Stay hydrated: Drink plenty of water throughout the day.
Here are some ideas, drawing on those classic fall flavors:
Pumpkin Spice Greek Yogurt Parfait: Layer 1 cup plain Greek yogurt with 1/4 cup pumpkin puree spiced with cinnamon, ginger, and nutmeg. Top with 1/4 cup chopped pecans and a drizzle of sugar-free maple syrup (for example Log Cabin sugar-free syrup).
Apple Pie Parfait: Layer diced apples cooked with cinnamon and a touch of nutmeg with plain Greek yogurt and chopped walnuts.
Apple Pie Yogurt Bark: Spread plain Greek yogurt on a baking sheet lined with parchment paper. Top with thinly sliced apples, a sprinkle of cinnamon, chopped walnuts, and a drizzle of natural almond butter. Freeze until solid, then break into pieces.
Pumpkin Spice Latte Smoothie: Blend unsweetened almond milk, pumpkin puree, a scoop of protein powder, a dash of cinnamon and nutmeg, and a few ice cubes.
Pumpkin Spice Chia Seed Pudding: Combine chia seeds with almond milk, pumpkin puree, pumpkin pie spice, and a low-carb sweetener (optional). Let it sit in the fridge overnight to thicken. Top with a dollop of whipped cream and a sprinkle of cinnamon.
Pumpkin Spice Roasted Chickpeas: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Drain and rinse chickpeas and pat them dry with a paper towel (the drier they are, the crispier they’ll get while roasting). Toss the chickpeas with olive oil, pumpkin pie spice, cinnamon, nutmeg, and sea salt. Spread them in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes, shaking the pan halfway through to ensure even crisping. Serving size 1/3 cup.
Turkey Cranberry Roll-Ups: Spread a thin layer of cream cheese on slices of deli turkey (reheated). Top with a dollop of sugar-free cranberry sauce and a few spinach leaves. Roll up and enjoy!
Mini Turkey Meatballs with Cranberry Dipping Sauce: Combine ground turkey with chopped onion, garlic, and herbs. Form into small meatballs and bake or pan-fry. Serve with a side of sugar-free cranberry sauce for dipping.
Spiced Apple Slices with Almond Butter: Slice a small apple and sprinkle with cinnamon and a pinch of nutmeg. Serve with 2 tablespoons of almond butter for dipping.
Sweet Potato Rounds with Tuna Salad: Top roasted sweet potato rounds with a scoop of tuna salad made with Greek yogurt instead of mayo. For extra flavor, mix in some chopped celery, red onion, and Dijon mustard.
Sweet Potato with Cottage Cheese and Cinnamon: Bake a sweet potato and top with a scoop of cottage cheese (blended for a smoother texture). Sprinkle with cinnamon and a drizzle of sugar-free maple syrup (for example Log Cabin sugar-free syrup) for a warm and comforting snack.
Leftover Turkey and Cranberry Quesadillas: Fill low-carb tortilla with shredded leftover turkey, cheese, spinach, and a spoonful of sugar-free cranberry sauce. Cook in a pan until the cheese is melted and the tortilla is golden brown.
Cranberry and Almond Bites: Combine almond flour, chopped almonds, dried cranberries (just a few!), coconut oil, and a low-carb sweetener. Roll into small balls and enjoy.
Plan ahead: Prepare snacks in advance so you have healthy options readily available.
Get creative with leftovers: Thanksgiving leftovers can be transformed into delicious and healthy snacks.
Incorporate seasonal flavors: Use spices like cinnamon, nutmeg, and ginger to add a festive touch to your snacks.
Be mindful of portions: Even healthy snacks can contribute to blood sugar spikes if you overeat.
Stay hydrated: Drink plenty of water throughout the day, especially if you're indulging in salty or sweet treats.
Space out your snacks: Have a snack between meals to help keep your blood sugar levels stable.
Don't skip meals: Skipping meals can lead to overeating later on. Make sure to have balanced meals throughout the day to help manage your blood sugar levels.
Stay active: Even a short walk after a meal can help regulate your blood sugar.
Enjoy in moderation: It's okay to enjoy some of your favorite Thanksgiving treats in moderation. Just be mindful of your portions and balance them with healthier choices.
Remember to consult with your doctor or a registered dietitian for personalized guidance on managing your blood sugar levels and creating a balanced gestational diabetes meal plan.
Ready to create a delicious and GD-friendly Thanksgiving? Download the HIgedi app to share your festive recipe ideas with other fellow mamas and get inspired by their creations. After all, Thanksgiving is best (and easier) when shared. Happy cooking, and happy Thanksgiving!
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