13 Simple Tasty Thanksgiving Recipes for Acid Reflux Relief

Instructions:

Preheat the oven to 425°F. In a large bowl, toss the vegetables with the olive oil, sage, thyme, and rosemary; season generously with salt and pepper. Spread the vegetables on two large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

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7. Cranberry Applesauce 

An appetizing and sweet variation of the classic cranberry sauce for your Thanksgiving recipes.

Ingredients:

3 to 4 pounds peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)

1 1/2 to 2 cups frozen cranberries

2 tablespoons lemon juice

1/2 teaspoon ground cinnamon

1/4 cup brown sugar

1/2 cup white sugar

1 cup water

1/2 teaspoon kosher salt

Procedure:

1. Simmer the ingredients together. Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20 to 30 minutes, or until the apples can easily be mashed.
2. Mash with potato masher. Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.
3. Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream. Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Created and for additional content, visit simplyrecipes.com.

8. Baked Cod with Lemon and Herbs 

A gentle and tasteful fish dish that’s stomach-friendly for your Thanksgiving recipes.

Ingredients:

4 (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)

Kosher salt

Freshly ground black pepper

4 tablespoons olive oil, divided

2 medium lemons

4 cloves garlic, thinly sliced

4 sprigs fresh rosemary, thyme, or a combination

1/4 cup loosely packed chopped fresh tender herbs, such as parsley, basil, or dill

Procedure:

1. Arrange a rack in the middle of the oven and heat to 400°F. Pat fish dry with a paper towel and generously season all over with salt and pepper.
2. Pour 2 tablespoon olive oil in baking dish large enough to fit the fillets in one layer; tilt the dish to evenly coat.
3. Thinly slice 1 1/2 lemons, remove any seeds, and set aside the remaining half. Place the lemon slices in the dish, overlapping slightly if needed, and top with garlic and herb sprigs.
4. Lay the fillets in the dish, drizzle with remaining olive oil, and bake until the fish is opaque and flakes easily, 15 to 20 minutes.
5. Remove from the oven, sprinkle with chopped herbs, squeeze remaining lemon half over the top, and serve in shallow bowls with the cooked lemon slices and broth that accumulates.

Created and for additional content, visit thekitchn.com.

9. Pumpkin Apple Muffins (Grain, Gluten Free, No Sugar Added) 

Tasty muffins infused with delightful spices and featuring the goodness of pumpkin, with the option to include coconut, for your Thanksgiving recipes.

Ingredients

• Dry Ingredients
• 200 grams 2 cups almond flour
• 1/4 cup unflavored Whey powder
• ¾ Granulated swerve sweetener
• 1 Tbs organic pumpkin spice or spice mix
• ½ Tbs baking powder Remember is almond flour
• 1 tsp baking powder

Other Ingredients

• Unbleached chlorine-free Mini Baking Cups
• or Unbleached large baking cups

Wet Ingredients

• 1 can 15oz pumpkin puree preferably BPA free
• 2 large eggs preferably organic range-free for an Omega 3’s boost
• 1/4 cup Coconut Oil
• 1 cup chopped organic apples Remember Dirty Dozen?

For the Frosting optional:

• 1 Package Cream Cheese {softened}
• 5 Tbsp carrot juice or carrot/pomegranate for a deeper color) or I like these natural coloring
• 1/3 cup Confectioners swerve sweetener
• ½ tsp turmeric {optional-see note}
• Optional
• ½ cup chopped up or whatever you can do as it gets gooey: coconut/almond (KIND BAR) on top of muffins for an awesome almond-coconut-caramel topping, _if you wont be making the frosting. They’ll be just perfect.

Instructions:

1. Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated.
2. Lightly coat a 12-cup muffin tin with cooking spray. Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle evenly with pecans.
3. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.

Created and for additional content, visit eatingwell.com.

10. Steamed Asparagus with Lemon Butter

Straightforward, yet refined and gentle on the digestive system for your Thanksgiving recipes.

Ingredients:

1/2 pound fresh asparagus

Salt

2 tablespoons unsalted butter

1 teaspoon lemon zest

1 tablespoon lemon juice

Instructions:

Wash asparagus and trim off bottom of stems by about 2 inches. In a large skillet, bring about 1/2 inch of water to a rapid boil. Season the water with salt and add the asparagus. Cook the asparagus for 2-3 minutes or until bright green and just tender. Drain the asparagus and add butter to the skillet. Stir in the zest and juice. Return the drained asparagus to the skillet and toss to coat. Serve immediately.

Created and for additional content, visit foodnetwork.com.

11. Spinach and Fennel Salad 

A revitalizing and crisp salad that’s easy on the digestive system for your Thanksgiving recipes. 

Ingredients:

4 cups baby spinach, washed and spun dry

1 small fennel bulb, trimmed and thinly shaved

½ cup walnut pieces

½ cup crumbled blue cheese (Feta, goat’s cheese or Parmesan will work too!)

For the vinaigrette

2 tablespoons sherry vinegar

2 olive oil

2 tablespoons walnut oil

kosher salt and black pepper to taste

Garnish

sea salt flakes and freshly ground black pepper

Procedure:

1. Toast walnuts in a small skillet on moderate heat for about 5 minutes, tossing every minute or so. Set aside.
2. Prepare vinaigrette: Pour vinegar into medium bowl, season with a sprinkle of salt and pepper and stir to combine. In a second bowl, stir the oils together. Slowly drizzle oils into vinegar, whisking constantly to emulsify.
3. Assemble salad: Place spinach and shaved fennel in large salad bowl and toss to combine. Add walnuts and cheese and drizzle with vinaigrette. Toss lightly. Transfer to salad or luncheon-sized plates. Garnish with a sprinkle of black pepper and sea salt flakes, if desired. Serve immediately.

Created and for additional content, visit weekendatthecottage.com.

12. Oven-Roasted Butternut Squash Soup  

A smooth and luscious soup ideal for the fall season in your Thanksgiving recipes.

Ingredients:

3 ½ pounds butternut squash

1 tablespoon avocado oil

1 small yellow onion, halved

1 garlic clove, peeled

½ tablespoon maple syrup

1 teaspoon salt

freshly ground black pepper, to taste

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

3 to 4 cups vegetable broth

Optional garnish: pepitas, parsley, and freshly ground black pepper

Procedure:

1. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.
2. Use a spoon to remove the seeds and membrane.
3. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
4. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
5. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.

Created and for additional content, visit downshiftology.com.

13. Pear and Almond Crisp 

A charming dessert choice that strikes the right balance of sweetness to conclude your Thanksgiving recipes.

Ingredients:

About 3 pounds Bosc or Anjou pears, peeled and cored

1 tablespoon brown sugar

1 tablespoon lemon juice

Zest of 1 lemon

The topping:

3/4 cup all-purpose flour

1 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground, dried ginger

teaspoon ground nutmeg

1 stick (8 tablespoons) lightly salted butter, cut into cubes plus 1 tablespoon for greasing the baking dish

1 cup Fisher® Slivered Almonds, chopped

Procedure:

1. Preheat the oven to 375 degrees F.
2. Pears: Cut pears in half and then into thin slices. Put them in a large bowl and toss with the brown sugar, lemon juice and zest to blend, set aside.
3. Topping: Combine flour, brown sugar, salt, cinnamon, ginger and nutmeg in a medium bowl. Add the butter and almonds and break them up with your fingers integrating the dry ingredients with the butter and nuts.
4. Grease the bottom and sides of a shallow square baking dish (8 square inches) with the remaining tablespoon of butter. Layer the pears in the dish and top evenly with the nut topping. Place the dish in the center of the oven and bake until the pears are tender when pierced with the tip of a knife. The topping should be golden brown as well, about 40-45 minutes. Set aside to cool a few minutes before serving this thanksgiving recipes.

Created and for additional content, visit foodnetwork.com.

Embrace the spirit of the holidays while being kind to your digestive system by incorporating these delicious, acid-reflux-friendly Thanksgiving recipes into your Thanksgiving feast. With a focus on fresh, wholesome ingredients and mindful cooking techniques, you can enjoy a flavorful and comforting holiday meal without the discomfort of acid reflux.

Remember, the key is moderation and being mindful of your trigger ingredients. Feel free to customize these thanksgiving recipes to suit your preferences while keeping them stomach friendly. Wishing you a happy, healthy, and flavorful Thanksgiving! 

Did you like these thanksgiving recipes? What was your favorite? I’d love to hear your experiences in the comments below.