How to host a Clean Thanksgiving and that tastes fantastic and makes you feel great!
How many of us have found ourselves slumped on the couch after Thanksgiving dinner, stuffed (well, over-stuffed) and lethargic? It takes us a couple of days to even recover from all the heavy foods, drinks, and desserts! Well, what if I told you that it is possible to have an absolutely DELICIOUS T-day dinner without the heaviness, bloating, and energy-sapping foods? It’s for REAL! I host a pretty large Thanksgiving Day dinner every other year and have found some fantastic recipes that light up the palate and leave my guests feeling satiated, rather than spent. Here are some of my favorite dishes as well as some tips I’ve learned along the way.
Appetizers
I will be posting an entirely separate article on appetizers (because I love them, so!) but here’s the low-down: you can make a fabulous, clean appetizer plate with pre-purchased dips, veggies, and clean-eating crackers. This is a low-maintenance option when you have a lot of other things going on (like on Thanksgiving day), as they can be assembled shortly before the guests are set to arrive. Feel free to serve with a rosé wine or sparkling water flavored with cranberries. Here are some of my favorite things to put on an appetizer plate. Mix and match to make your favorites:
- I love a good hummus and they come in so many flavors! Be sure to look for ones with only the basic ingredients (chickpeas, extra-virgin olive oil, salt, maybe some tahini and lemon juice) OR find a deli or middle eastern market near you that makes their own. Even in my little town, I’ve found a lady at the farmers’ market who makes hers from scratch that tastes great. If you have bean-averse friends or family coming over, try making cauliflower hummus (I like this one https://ourfifthhouse.com/2013/05/cauliflower-hummus-yummy-paleo-snack/ ). Another tip: I find that beans that have been soaked before cooking or are cooked in a pressure cooker are easier on the digestive system, as the phytic acid has been removed/reduced in that process.
- I LOVE me a good dip! There are so many to choose from (stay tuned on that aforementioned post for some homemade options) but I like to stock up at Trader Joe’s (or order them online) to keep them in the pantry for impromptu gatherings. I tend towards the roasted red pepper dip, the tapenade, and the baba ghanoush ones they offer but feel free to find your favorites! I also find that the tapenade and other offerings at the Whole Foods olive bar are nice additions to any appetizer plate.
- I also love to make my own spiced or salty nuts but, when I’m pressed for time, I find there are plenty of packaged nuts that will impress your guests. My favorites are marcona almonds with rosemary, which I have found at Trader Joe’s (I swear they’re not sponsoring this post!), the Kirkland brand from Costco, or on Amazon.com (the Blue Diamond brand has the fewest additives I’ve found).
- I love a good crudité platter! You can either buy the plate of veggies from the store that typically comes with baby carrots, cauliflower/broccoli pieces and mini bell peppers or you can make your own by slicing carrots, bell peppers, and cucumber rounds the day before and storing them in gallon-sized bags in the fridge. Carrots can also be stored standing up in a glass of water to prevent them drying out.
- Ah, the quest for the perfect gluten-free cracker! I have tried many over the years (and you can certainly make your own) but find that Mary’s Gone Crackers has some great flavors and a texture that holds up to dips. I also like the Jilz Crackerz brand for a more traditional cracker look and flavor (i.e. not very flavorful so they let the dips shine). Other brands worth trying are Simple Mills and Hu Crackers (that last has an everything flavor I have a hard time resisting!).
- Fresh fruit (like grapes, sliced apples, figs) are always a nice addition. Oh, and there are some decent dairy-free cheeses out there, now! Just be sure to look at the ingredients to ensure they don’t have any weird stuff in them (I like the cashew cheeses, myself).
Side Dishes
Goodness, that was a lot of app fun! As I said, I’m a little bit passionate about those 😊. Now, for the Thanksgiving Day sides! So many sides, so little time. I have tried so many different sides over the years (some fancy, some flops, and some fantastic) and I will say that I try to keep things simple and make-ahead-able these days. You want time to enjoy your guests, right? To that end, I would recommend three or four sides if you’re having turkey or other main protein (stay tuned for my miso-glazed salmon recipe that makes salmon-haters into believers!). If you are having a vegetarian feast, I would opt for a casserole of some sort as the main, like my Kale-Polenta Cocotte, which will be coming to the blog soon, as well. Here are my favorite side dishes, all of which can be made or prepped up to a few days ahead and warmed up before the meal:
- A simple Squash side dish, like this Roasted Acorn Squash. You can leave the skin on and slice it up the day before, storing in a big bowl in the fridge or in gallon-sized bags. Be sure to allow to come to room temperature before coating with oil and salt and baking.
- My Mom’s Cranberry Relish is a bright, tangy addition to any fall gathering – we could eat it by the spoonful! It is especially welcome in a meal that tends to be starch-tastic.
- To keep things light, I always include a salad. Sometimes, I just take some mixed greens, pecans, pomegranate arils and toss with a balsamic vinaigrette (homemade or a gluten- and sugar-free bottled version). Other times, I go all-in and do a Roasted Root Veggie Salad that can be made a day (or three) ahead of time and assembled just before dinnertime.
- Mashed Sweet Potatoes or Pumpkin Soup. You may have seen my recent Pumpkin Soup with Vegan Crème Fraiche recipe, which is served pre-dinner. You can serve it in teacups, as I did, to not get your guests too full before the main event or you could give them a bigger serving if you are having fewer side dishes. One of my family’s favorite sides is my mother’s mashed sweet potatoes, in lieu of a potato casserole or white potatoes. Here’s her recollection of how she makes it:
- Wash and cut 3 lbs of Sweet Potatoes (yams) into 2-inch chunks (skin on)
- Boil in enough water to cover for 15 minutes or until tender
- Drain and cool, then remove skins
- Whip with ½ cup grass-fed butter, ghee, or coconut/avocado oil and salt to taste
- Can be stored 3-5 days in the fridge before re-warming in the microwave at dinnertime.
- Dinner rolls. I don’t really find the need to have rolls anymore, considering all of the root vegetables we eat but if you do, there are now a few gluten-free options at the stores. I, personally, haven’t seen a super-clean version of the pre-made ones so I would opt for a boxed mix like Simple Mills Artisan Bread Mix (which can be made in to rolls) or this recipe from one of my favorite chefs: https://food52.com/recipes/77608-southern-biscuits-from-sweet-laurel-bakery
Drinks
Well, we’ve spent enough time on the apps and sides, what are we going to drink with all of these fantastic foods?? My friends, I’ve got you covered. Typically, I have a mix of offerings to accommodate different tastes. I usually make one non-alcoholic punch (either cold or hot, depending on how warm California decides to be that year) and have a few wines and flavored waters. Here are some items to consider for your fall gathering:
- Apple Cider: this is the quintessential fall drink and I find I can’t do a Thanksgiving without it. If I make the hot version, I prepare it the day before and refrigerate either in the dutch oven or a glass jar. An hour or so before guests arrive, I put it in the crock pot and put out a ladle and mugs for guests to help themselves during the appetizer portion of the afternoon. If, however, I’m doing cold version, such as my Apple Cider Punch, I will mix it up the day before and refrigerate it, adding an ice ring with cinnamon sticks and apple rings (also frozen the day before) just before putting it out on the counter or drinks table.
- Flavored Water: I love having a drink dispenser or large glass pitcher of Lemon-Mint water with Cranberries on offer. The multiple colors brighten up the afternoon and the flavors make water so much more exciting! There’s no real recipe for this; I just slice lemons and mint the night before and put in a pitcher of water so that the flavors permeate. Just before serving, I add frozen or fresh cranberries and ice. If you’re feeling fancy, you can make ice molds with the lemon, mint, and/or cranberries that will float and melt as the afternoon wanes.
- The booze. I have a lot of punches I have tried in the past (stay tuned for my Winter Fruit Sangria!) but have decided that the only alcohol needed on T-day are some good wines to pair with the appetizers (usually a chilled rosé or Prosecco works best here) and the dinner (always have a chilled white and a red that goes well with whatever main dish you are serving). If I am unsure as to what pairs well with my meal, I ask the Google!
Desserts
Okay, enough with the savory bits, let’s get to the REAL main event – the desserts! Now, as you may have noticed, I like to make desserts so I will typically reserve the Wednesday morning before T-day for this task. However, there are plenty of make-ahead and purchased options that will keep you on the clean-eating plan and make you and your guests super-happy in so many ways! Here are my top choices for the dessert buffet:
- Apple Pie: is it really Thanksgiving without Apple Pie? It’s kind of like Easter without bunnies or Hanukah without gelt, amiright?? I absolutely LOVE apple pie and will make it several times before Thanksgiving even gets here! Having said that, I have found that my Gooey Apple Caramel Bars are a great make-ahead option as they can be cut and frozen (be sure to place wax paper between layers in tightly-sealed Tupperware containers) and the caramel sauce and coconut whipped cream can be made several days in advance. If, however, you really want a pie, you can make this Rustic Apple Pie with Streusel Topping the day before. You could even do an Apple-Cranberry Crisp .#Options!
- Pumpkin Pie: So, here’s the thing – You have not tasted pumpkin pie (glutaneous/sugary or otherwise) until you have had MY pumpkin pie!! I’m not being egotistical, here, it’s just a fact. Don’t believe me? Try it for yourself and tell me I’m not right 😉
- Cranberry-Almond Bars: I usually like to have a little something “extra” for the Thanksgiving dessert buffet and these bars fit the bill. Light but decadent, they really hit the spot. They freeze well, so I’ll make a bunch and have them all winter-long with a spot of tea in the afternoon.
- Purchased Pies and Cakes: If you don’t have time to get in the kitchen, one of my FAVORITE bakeries happens to ship nation-wide! This year, they are offering completely clean, Paleo-approved pies (like pecan) and cakes (such as their Pumpkin Spice Caramel Layer Cake), to sweeten your celebration. Check them out, here: sweetlaurelbakery.com
- Be sure to have a selection of coffees (decaf and regular) and teas with non-dairy milks, 100% Pure Maple Syrup and honey for sweetening to go with dessert.
And that’s a wrap, folks! You now have my 100% Clean Thanksgiving menu ideas! I hope you and yours have a wonderful, feel-good day. From my family to yours, happy T-day 😊
