Thanksgiving is a time for celebration, family gatherings, and, of course, delicious food. However, for those following a bariatric diet, navigating the holiday feast can be challenging.
The good news is that you don’t have to sacrifice flavor or satisfaction to stay on track with your health goals.
This article brings together over 50 Thanksgiving recipes that are bariatric-friendly, ensuring you can enjoy a festive meal without compromising your dietary needs.
From savory side dishes to delightful desserts, these recipes are designed to be nutritious, low in calories, and packed with flavor, allowing you to indulge in the spirit of Thanksgiving while prioritizing your health.
Let’s dive into these delicious options that will please your palate and nourish your body.
50+ Best Thanksgiving Nourishing Bariatric Friendly Recipes for You
Embracing a bariatric-friendly approach to your Thanksgiving meal doesn’t mean you have to miss out on the joy of traditional dishes.
With over 50 creative and delicious recipes at your fingertips, you can craft a festive menu that satisfies your taste buds and supports your health goals.
From hearty mains to vibrant sides and delightful desserts, these recipes are not only nutritious but also easy to prepare, making your Thanksgiving celebration stress-free and enjoyable.
This holiday season, celebrate the spirit of togetherness with flavorful dishes that everyone at the table can enjoy, proving that healthy eating can be both satisfying and delicious.
Cauliflower Mash with Garlic and Herbs
Cauliflower mash is a fantastic low-carb alternative to traditional mashed potatoes. This dish is creamy, flavorful, and packed with nutrients, making it perfect for those following a bariatric-friendly diet. Enhanced with garlic and fresh herbs, it brings a comforting touch to your Thanksgiving table without excessive calories or carbohydrates.
Recipe:
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup low-fat cream cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh herbs (such as parsley or chives), chopped for garnish
Instructions:
- Steam the Cauliflower: In a large pot, add a couple of inches of water and bring to a boil. Place the cauliflower florets in a steamer basket, cover, and steam until tender (about 10-15 minutes).
- Sauté Garlic: While the cauliflower is steaming, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Be careful not to burn the garlic.
- Blend the Mixture: Once the cauliflower is tender, transfer it to a blender or food processor. Add the sautéed garlic, cream cheese, Parmesan (if using), and season with salt and pepper. Blend until smooth and creamy.
- Serve: Transfer the mash to a serving bowl and garnish with fresh herbs.
This cauliflower mash not only mimics the texture of traditional mashed potatoes but also provides a healthy serving of vegetables, making it a fantastic option for those looking to maintain their weight loss journey during the holidays. Its creamy consistency and rich flavor make it a crowd-pleaser, ensuring everyone at the table will enjoy this healthier alternative. Plus, it’s easy to prepare, allowing you to spend more time enjoying the festivities with family and friends.
Thanksgiving Turkey Meatballs with Cranberry Glaze
These turkey meatballs offer a festive twist on a traditional dish, combining lean turkey with spices and herbs, then drizzled with a delicious cranberry glaze. They are not only high in protein and low in calories but also provide a burst of flavor that perfectly captures the essence of Thanksgiving. This dish is a healthy option for those who want to enjoy turkey without the heaviness of traditional roasts.
Recipe:
Ingredients:
- 1 pound lean ground turkey
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/4 cup honey or maple syrup (or to taste)
- 1 teaspoon apple cider vinegar
- Salt to taste
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make the Meatballs: In a large bowl, combine the ground turkey, breadcrumbs, onion, garlic, egg, thyme, sage, salt, and pepper. Mix until well combined. Form the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes or until they are cooked through and golden brown.
- Prepare the Glaze: While the meatballs are baking, combine the cranberries, water, honey, apple cider vinegar, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the cranberries burst and the mixture thickens.
- Serve: Once the meatballs are done, drizzle the cranberry glaze over the top and serve warm.
These Thanksgiving turkey meatballs with cranberry glaze are an innovative way to enjoy turkey while keeping your meal light and healthy. They are perfect as an appetizer or main dish, delivering the classic flavors of the holiday in a fun, bite-sized form. The cranberry glaze adds a sweet-tart note that complements the savory meatballs beautifully, making them a delightful addition to any Thanksgiving spread. Plus, they can be prepared ahead of time, allowing you to focus on spending quality time with loved ones.
Pumpkin Chia Seed Pudding
This pumpkin chia seed pudding is a delightful and nutritious dessert that captures the flavors of fall while being suitable for those on a bariatric diet. Packed with fiber and protein, chia seeds provide a filling yet light option that satisfies sweet cravings without excessive sugar. The addition of pumpkin adds a seasonal twist, making it a festive treat for Thanksgiving.
Recipe:
Ingredients:
- 1 cup unsweetened almond milk (or any milk of choice)
- 1/2 cup canned pumpkin puree
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions:
- Combine Ingredients: In a mixing bowl, whisk together the almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until well combined.
- Add Chia Seeds: Stir in the chia seeds, ensuring they are evenly distributed throughout the mixture.
- Chill the Pudding: Cover the bowl and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and create a pudding-like consistency.
- Serve: Stir the pudding before serving and portion into individual cups. Optionally, top with a sprinkle of cinnamon or a dollop of light whipped cream.
This pumpkin chia seed pudding is an excellent way to indulge your sweet tooth while staying on track with your dietary goals during Thanksgiving. Its creamy texture and seasonal flavors create a comforting dessert that everyone can enjoy, regardless of dietary restrictions. Rich in fiber and healthy fats, it promotes satiety and makes for a nourishing end to your holiday meal. Plus, it’s simple to prepare, allowing you to bring a healthy dessert to the table that aligns with the spirit of Thanksgiving while supporting your bariatric journey.
Green Bean Almondine
Green bean almondine is a light and elegant side dish that showcases fresh green beans tossed with toasted almonds and a hint of lemon. This recipe is not only visually appealing but also packed with vitamins and healthy fats, making it a perfect addition to your Thanksgiving feast. The dish is low in calories and carbohydrates, ensuring it fits well within a bariatric-friendly meal plan while still offering satisfying flavors.
Recipe:
Ingredients:
- 1 pound fresh green beans, trimmed
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process.
- Toast the Almonds: In a skillet, heat the olive oil over medium heat. Add the sliced almonds and toast until golden brown, stirring frequently to prevent burning (about 3-4 minutes).
- Sauté the Garlic: Add the minced garlic to the skillet and sauté for another minute until fragrant.
- Combine Ingredients: Drain the green beans and add them to the skillet. Toss to combine and heat through. Add lemon zest, lemon juice, salt, and pepper to taste.
- Serve: Transfer to a serving dish and enjoy!
Green bean almondine is a wonderfully fresh and nutritious side dish that can brighten up any Thanksgiving table. The crisp-tender green beans paired with the crunch of toasted almonds create a delightful texture that everyone will love. This dish not only complements heavier holiday meals but also ensures you’re including a serving of vegetables in your feast. With its simple preparation and vibrant flavors, green bean almondine is sure to become a holiday favorite while supporting your bariatric dietary needs.
Spiced Sweet Potato Wedges
These spiced sweet potato wedges are a flavorful and healthy alternative to traditional fries or potato sides. Roasted to perfection with a blend of warming spices, they provide a delightful sweetness that pairs beautifully with savory Thanksgiving dishes. Rich in fiber and vitamins, sweet potatoes are a nutritious choice that fits well within a bariatric diet, ensuring you can enjoy your favorite holiday flavors guilt-free.
Recipe:
Ingredients:
- 2 large sweet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Sweet Potatoes: In a large bowl, combine the sweet potato wedges with olive oil, paprika, cinnamon, garlic powder, cayenne pepper, salt, and pepper. Toss until the wedges are evenly coated.
- Roast the Wedges: Spread the wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Serve: Remove from the oven and let cool slightly before serving.
Spiced sweet potato wedges are a delicious and healthy addition to your Thanksgiving spread, offering a satisfying and nutritious side that everyone will enjoy. The natural sweetness of the sweet potatoes, combined with the warm spices, creates a comforting dish that pairs well with a variety of main courses. Additionally, these wedges are easy to prepare and can be made in large batches, making them perfect for holiday gatherings. By including this vibrant side dish, you can indulge in festive flavors while staying true to your bariatric dietary goals.
Apple and Spinach Salad with Balsamic Vinaigrette
This apple and spinach salad is a refreshing and light option for Thanksgiving that combines crisp apples, tender spinach, and crunchy walnuts. Drizzled with a homemade balsamic vinaigrette, this salad is not only flavorful but also packed with vitamins and healthy fats. It’s a fantastic way to incorporate greens into your holiday meal, ensuring a balanced plate that aligns with your bariatric diet while still being delicious and satisfying.
Recipe:
Ingredients:
- 4 cups fresh spinach, washed and dried
- 1 large apple, thinly sliced (choose your favorite variety)
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup crumbled feta cheese (optional)
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or to taste)
- Salt and pepper to taste
Instructions:
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
- Assemble the Salad: In a large bowl, combine the spinach, sliced apples, toasted walnuts, and feta cheese (if using).
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients.
- Serve: Transfer to a serving platter or individual bowls and enjoy!
This apple and spinach salad with balsamic vinaigrette is a delightful way to start your Thanksgiving meal. The combination of sweet apples, crunchy walnuts, and savory feta creates a balanced flavor profile that is both refreshing and satisfying. It’s an excellent way to include more vegetables in your holiday feast while keeping your meal light and healthy. The homemade vinaigrette adds a touch of tanginess that perfectly complements the salad, making it a great addition to your Thanksgiving spread. Not only is this salad visually appealing, but it also supports your bariatric dietary goals by providing essential nutrients without excess calories.
Herb-Roasted Turkey Breast
This herb-roasted turkey breast is a simple yet elegant main dish that is perfect for Thanksgiving. By using lean turkey breast and a blend of fresh herbs, this recipe offers a flavorful and moist alternative to traditional turkey roasts. With lower calories and high protein content, it aligns well with bariatric dietary needs while still providing the classic taste of Thanksgiving.
Recipe:
Ingredients:
- 3-4 pounds turkey breast (bone-in or boneless)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 1 cup low-sodium chicken broth
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Herb Mixture: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper.
- Season the Turkey: Place the turkey breast in a roasting pan. Rub the herb mixture all over the turkey, ensuring it’s well coated.
- Roast the Turkey: Pour the chicken broth into the bottom of the pan. Roast the turkey breast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the pan juices.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 10-15 minutes before slicing.
This herb-roasted turkey breast is not only a healthier option but also ensures that everyone at the table can enjoy a slice of tender, juicy turkey without the heaviness of a whole roasted bird. The fragrant herbs infuse the meat with flavor, making it a centerpiece that everyone will love. Pairing this turkey with your favorite bariatric-friendly sides will create a balanced and satisfying Thanksgiving meal. Plus, leftovers can be used for salads or sandwiches, adding to the versatility of this delicious dish.
Quinoa and Cranberry Stuffed Acorn Squash
This quinoa and cranberry stuffed acorn squash is a beautiful and nutritious dish that can serve as a main course or side dish for Thanksgiving. Packed with protein and fiber, quinoa is a great base for the sweet and tangy filling that complements the earthy flavors of acorn squash. This dish is not only visually appealing but also aligns perfectly with a bariatric-friendly diet, providing a hearty option without excess calories.
Recipe:
Ingredients:
- 2 acorn squashes, halved and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook the Quinoa: In a medium saucepan, bring vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 25-30 minutes until tender.
- Make the Filling: In a large bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, salt, and pepper. Mix until well combined.
- Stuff the Squash: Once the acorn squash is roasted, remove from the oven and fill each half with the quinoa mixture. Return to the oven for an additional 10-15 minutes.
- Serve: Remove from the oven, garnish with fresh parsley, and serve warm.
This quinoa and cranberry stuffed acorn squash is not only a feast for the eyes but also a nutritious and satisfying addition to your Thanksgiving table. The sweetness of the acorn squash complements the tartness of the cranberries, while the quinoa adds a hearty texture and protein. This dish is not only ideal for those on a bariatric diet but also a flavorful option for anyone looking to enjoy a lighter Thanksgiving meal. It can easily be prepared ahead of time and reheated, making it a convenient option for holiday gatherings.
Chocolate Avocado Mousse
This chocolate avocado mousse is a rich and creamy dessert that satisfies sweet cravings without the guilt. Using ripe avocados as a base, this mousse is packed with healthy fats and fiber, making it a great option for those following a bariatric diet. The natural sweetness from bananas or a touch of honey, combined with cocoa powder, creates a decadent dessert that feels indulgent while being nutrient-dense.
Recipe:
Ingredients:
- 2 ripe avocados, pitted and peeled
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- 1 ripe banana (optional for added sweetness)
- A pinch of salt
- Fresh berries or nuts for topping (optional)
Instructions:
- Blend Ingredients: In a food processor, combine the avocados, cocoa powder, maple syrup (or honey), vanilla extract, banana (if using), and salt. Blend until smooth and creamy.
- Taste and Adjust: Taste the mousse and adjust sweetness as needed, adding more maple syrup or honey if desired. Blend again until fully combined.
- Chill: Transfer the mousse to individual serving cups or a bowl and refrigerate for at least 30 minutes to set.
- Serve: Top with fresh berries or chopped nuts before serving, if desired.
This chocolate avocado mousse is a delightful way to end your Thanksgiving meal on a sweet note while keeping it healthy and satisfying. The rich, creamy texture and deep chocolate flavor make it feel like an indulgent treat, while the avocados provide beneficial nutrients and healthy fats. This dessert is an excellent option for those watching their sugar intake, as it uses natural sweeteners and wholesome ingredients. Perfect for sharing with family and friends, this mousse is sure to impress while supporting your bariatric journey and dietary goals.
Cauliflower Mashed Potatoes
Cauliflower mashed potatoes offer a light, low-carb alternative to traditional mashed potatoes, making them a perfect side for Thanksgiving dinner. This dish retains the creamy, comforting qualities of classic mashed potatoes while providing added fiber and nutrients. With minimal calories and carbohydrates, this recipe fits perfectly within a bariatric-friendly meal plan, allowing you to enjoy a beloved holiday staple without compromising your health goals.
Recipe:
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1/4 cup low-fat cream cheese or Greek yogurt
- 2 tablespoons unsalted butter or olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions:
- Steam the Cauliflower: In a large pot, steam the cauliflower florets for about 10-12 minutes or until fork-tender.
- Blend the Ingredients: Transfer the steamed cauliflower to a food processor. Add cream cheese or Greek yogurt, butter or olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste and adjust seasoning if necessary, adding more salt and pepper to your liking.
- Serve: Transfer to a serving bowl and garnish with fresh chives or parsley if desired.
Cauliflower mashed potatoes are a fantastic way to enjoy a creamy, comforting side dish without the extra calories and carbs typically associated with traditional mashed potatoes. This dish not only complements Thanksgiving turkey but also provides essential nutrients and fiber, making it a healthy choice for bariatric diets. The garlicky flavor and creamy texture are sure to please your taste buds, allowing you to savor the holiday without guilt. Leftovers can also be used as a base for soups or as a filling for omelets, adding versatility to this simple dish.
Pumpkin Soup
Pumpkin soup is a warm, comforting dish that encapsulates the flavors of fall and Thanksgiving. This recipe combines pureed pumpkin with savory spices and creamy elements for a delightful, low-calorie soup that is high in fiber and vitamins. It’s an excellent choice for those following a bariatric diet, providing a filling yet light appetizer that can be enjoyed by everyone at the table.
Recipe:
Ingredients:
- 2 cups pumpkin puree (canned or homemade)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup light coconut milk (optional for creaminess)
- Fresh pumpkin seeds for garnish (optional)
Instructions:
- Sauté Aromatics: In a large pot, sauté the chopped onion and garlic over medium heat until the onion is translucent.
- Combine Ingredients: Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine and bring to a simmer.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If using a regular blender, carefully blend in batches.
- Add Creaminess: Stir in the light coconut milk for added creaminess, if desired. Heat through.
- Serve: Ladle the soup into bowls and garnish with fresh pumpkin seeds if using.
Pumpkin soup is a delightful and nourishing addition to your Thanksgiving menu, offering warmth and comfort in every bowl. This recipe not only highlights the seasonal flavors of pumpkin but also provides a healthy option that aligns with bariatric dietary guidelines. Rich in vitamins and fiber, this soup can help you feel satisfied without overwhelming your calorie intake. Enjoying a warm bowl before your main meal can also help you feel fuller, making it easier to stick to portion control during the holiday feast. This soup is a wonderful way to embrace the season while prioritizing your health.
Spiced Apple and Pear Crisp
This spiced apple and pear crisp is a wholesome dessert that captures the essence of fall with its sweet and warm flavors. Utilizing fresh fruits and a healthy topping made from oats and nuts, this dish is lower in sugar and calories than traditional crisps. It’s a perfect way to enjoy a festive dessert that fits within a bariatric-friendly meal plan, allowing you to indulge without guilt during the Thanksgiving celebration.
Recipe:
Ingredients:
- 2 cups apples, peeled and sliced
- 2 cups pears, peeled and sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon honey or maple syrup (optional, adjust to taste)
For the Topping:
- 1 cup rolled oats
- 1/2 cup chopped nuts (almonds, walnuts, or pecans)
- 1/4 cup almond flour or whole wheat flour
- 2 tablespoons coconut oil or unsalted butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Fruit: In a large bowl, toss the sliced apples and pears with lemon juice, cinnamon, nutmeg, and honey or maple syrup if using. Spread the mixture evenly in a baking dish.
- Make the Topping: In another bowl, combine the rolled oats, chopped nuts, almond flour, melted coconut oil, cinnamon, and salt. Mix until well combined and crumbly.
- Assemble and Bake: Sprinkle the oat mixture over the fruit. Bake for 25-30 minutes or until the topping is golden and the fruit is bubbly.
- Serve: Allow to cool slightly before serving. Enjoy warm, plain or with a dollop of Greek yogurt.
This spiced apple and pear crisp is a delightful way to celebrate the flavors of the season while keeping your dessert choices healthy. The combination of baked apples and pears with warm spices creates a comforting dish that captures the essence of Thanksgiving. With its wholesome topping made from oats and nuts, this dessert provides added fiber and healthy fats, making it a more nutritious option. Serve it warm with a scoop of Greek yogurt for added creaminess, allowing you to indulge without compromising your health goals. This crisp is a wonderful finale to your Thanksgiving meal, ensuring that you leave the table satisfied and content.
Green Bean Almondine
Green Bean Almondine is a classic side dish that adds a pop of color and nutrition to your Thanksgiving table. This simple recipe features fresh green beans sautéed with garlic and topped with toasted almonds for a delightful crunch. Rich in vitamins and fiber, this dish is low in calories and fits perfectly into a bariatric-friendly diet. It offers a light and refreshing complement to heavier Thanksgiving entrees, ensuring that you can enjoy a balanced meal.
Recipe:
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup sliced almonds
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Lemon wedges for serving (optional)
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.
- Toast the Almonds: In a large skillet over medium heat, add the sliced almonds. Toast for 3-5 minutes, stirring frequently until golden brown. Remove from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine Ingredients: Add the blanched green beans to the skillet and toss to coat. Season with salt, pepper, and lemon juice. Cook for an additional 2-3 minutes until heated through.
- Serve: Transfer to a serving dish, sprinkle with toasted almonds, and serve with lemon wedges if desired.
Green Bean Almondine is a light and nutritious side that enhances your Thanksgiving feast with vibrant flavors and textures. The crispness of the green beans combined with the crunch of toasted almonds creates a satisfying dish that is both visually appealing and delicious. This recipe not only fits well into a bariatric-friendly meal plan but also provides essential vitamins and minerals, ensuring you get your greens during the holiday celebration. It’s a perfect addition to your Thanksgiving spread, allowing everyone to enjoy a healthier twist on a classic side dish.
Sweet Potato and Black Bean Salad
This sweet potato and black bean salad is a colorful, nutrient-packed dish that brings a delightful combination of flavors to your Thanksgiving table. With the natural sweetness of roasted sweet potatoes, the heartiness of black beans, and a zesty lime dressing, this salad is both filling and refreshing. Rich in fiber and protein, it meets bariatric dietary needs while providing a satisfying side or a light main course option.
Recipe:
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized, flipping halfway through.
- Prepare the Salad: In a large bowl, combine the black beans, red bell pepper, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the remaining olive oil, lime juice, cumin, salt, and pepper.
- Combine Everything: Once the sweet potatoes are done roasting and slightly cooled, add them to the salad mixture. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Allow the salad to sit for about 10 minutes for flavors to meld before serving.
This sweet potato and black bean salad is a delicious and colorful addition to your Thanksgiving meal, offering a unique blend of textures and flavors. The sweetness of the roasted sweet potatoes pairs beautifully with the hearty black beans, while the fresh vegetables and zesty dressing create a bright and refreshing dish. This salad is not only visually appealing but also packed with nutrients and fiber, making it a fantastic choice for those following a bariatric diet. It can be served as a side or enjoyed as a light main course, providing versatility for your holiday menu. The leftovers make for a great lunch option, ensuring you can continue to enjoy this flavorful dish beyond Thanksgiving.
Maple Pecan Roasted Brussels Sprouts
Maple pecan roasted Brussels sprouts are a delicious and healthy side dish that can elevate your Thanksgiving meal. This recipe combines the natural bitterness of Brussels sprouts with the sweetness of maple syrup and the crunch of pecans, creating a balanced dish that is both satisfying and nutritious. Rich in vitamins, minerals, and healthy fats, this dish is bariatric-friendly, allowing you to enjoy the flavors of fall without sacrificing your dietary goals.
Recipe:
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1/2 cup pecans, chopped
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, salt, and pepper. Toss until the sprouts are evenly coated.
- Roast: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Add Pecans: In the last 5 minutes of roasting, add the chopped pecans to the baking sheet, tossing to combine.
- Serve: Remove from the oven and transfer to a serving dish. Drizzle with any remaining maple syrup if desired.
Maple pecan roasted Brussels sprouts offer a delightful combination of flavors and textures that will impress your Thanksgiving guests. The sweet and savory notes from the maple syrup and roasted pecans elevate the natural flavors of Brussels sprouts, making them a standout side dish on your holiday table. This recipe is not only a nutritious option but also fits seamlessly into a bariatric diet, providing fiber and healthy fats without excess calories. Whether enjoyed as part of a festive spread or as a standalone dish, these Brussels sprouts are sure to become a favorite for everyone at the table, making your Thanksgiving celebration even more memorable.
Note: More recipes are coming soon!
