When it comes to Thanksgiving recipes, healthy or acid reflux-friendly ones–that is, it can be daunting. You must be wondering…
What are the healthiest thanksgiving foods?
Where can I find healthy thanksgiving ideas?
Where do I find healthy and delicious thanksgiving recipes…
Fear not, because I have put together a list of gut friendly thanksgiving recipes that will take the stress away. These meals meals are not only delicious, nutritious, healthy and they won’t hurt your tummy.
The holiday season is a time of joy and togetherness, often accompanied by indulgent feasts that might not always agree with our digestive systems. For those who suffer from acid reflux, the thought of navigating a Thanksgiving dinner loaded with traditional, rich dishes can be daunting. But fear not! You can still savor the flavors of the season with these 13 delightful and acid-reflux-friendly recipes perfect for your Thanksgiving spread.
1. Roasted Turkey Breast with Herbs
Juicy, rich in flavor, and easy on the digestive system, this roasted turkey takes center stage on the Thanksgiving table, earning the top spot as our number one thanksgiving recipe
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover it with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Created and for additional content, visit fooodnetwork.com
2. Mashed Sweet Potatoes for Your Thanksgiving Recipes
Smooth and indulgent, these sweet potatoes provide a healthier option compared to the traditional mashed potatoes in our Thanksgiving recipes
6 medium sweet potatoes, peeled and cubed
¾ cup warm 2% milk, or as needed
½ cup softened butter, cut into chunks
¾ cup maple syrup, or to taste
- Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer to a bowl.
- Mash potatoes with a potato masher. Slowly mix in 1/2 cup warm milk at a time until desired consistency is reached. Stir in butter and maple syrup until well blended and butter is melted. Serve warm.
Created and for additional content, visit allrecipes.com
3. Ginger Carrot Soup
A comforting and heated soup ideal for kicking off your Thanksgiving feast. Packed with tasteful richness and a beneficial spice, making it an excellent choice for individuals with digestive concerns in your Thanksgiving recipes
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, chopped
1/2 teaspoon sea salt
3 garlic cloves, smashed
1 pound carrots, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon apple cider vinegar
3 cups vegetable broth
freshly ground black pepper
1 teaspoon maple syrup, optional
coconut milk for garnish, optional
- Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
- Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
- Serve with a drizzle of coconut milk, if desired.
Created and for additional content, visit loveandlemons.com
4. Green Beans Almondine
Green beans gently sautéed with a delightful almond crunch, a wholesome addition to your Thanksgiving recipes.
1 lb (16 oz) French green beans haricot verts, trimmed
2 tablespoons unsalted butter
¼ heaping cup raw sliced almonds
2 medium shallots finely diced
2 medium garlic cloves finely minced
zest of one small lemon
2 teaspoons freshly squeezed lemon juice
kosher salt to taste
freshly ground black pepper to taste
- Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking.
- Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
- Meanwhile, in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
- Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.
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5. Quinoa-Stuffed Bell Peppers
A vibrant and healthy dish that’s gentle on the digestive system for your Thanksgiving recipes.
6 medium bell peppers tops cut off and cores removed
1 cup uncooked quinoa rinsed and drained
2 cups vegetable broth
1 tablespoon olive oil
1 small onion chopped
2 garlic cloves minced
1 15 ounce canned diced tomatoes
1 15 ounce can black beans
1 cup frozen corn thawed
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup freshly shredded Monterey Jack cheese
Optional toppings: chopped fresh cilantro diced avocado, sour cream
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for an additional 5 minutes, stirring frequently.
- Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
Created and for additional content, visit feelgoodfoodie.net.
6. Thanksgiving Recipes: Herb-Roasted Vegetables
If you are looking for healthy thanksgiving vegetable recipes, an assortment of seasonal vegetables, expertly roasted with aromatic herbs for your Thanksgiving recipes.
4 medium carrots (3/4 pound), peeled and sliced 1/4-inch thick on the diagonal
2 large parsnips (1 pound), peeled and sliced 1/4-inch thick on the diagonal
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds), peeled, seeded, and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
2 (6-inch) rosemary sprigs, cut into 2-inch lengths
Freshly ground black pepper