Thanksgiving marks the beginning of a lot of things: the countdown to the new year, reruns of any and every old Christmas movie in existence, engagement season… It also marks the beginning of holiday feasting, featuring the kind of food that can often wreak havoc on delicate stomachs.
If you, like me, suffer from a sensitive microbiome and can’t handle the dairy-, sugar-, and gluten-rich fare that’s usually present on holiday tables, there’s good news: With just a few twists, you can turn some of the most beloved seasonal classics into new recipes that will be just as flavor-packed and satisfying as their original counterparts.
With this in mind, we tapped some of our favorite restaurants and meal delivery services to share some of the dishes—from sides to dessert—from their menus to bust the myth that holiday eating always has to leave you with a stomachache.
Ahead, seven Thanksgiving dishes that won’t leave you in a food coma. For more, check out the recipes for an
entirely vegan Thanksgiving meal.
- 1 Tbsp extra virgin olive oil
- 1/4 onion, chopped
- 1 stalk celery, chopped
- 1/4 butternut squash, peeled, seeded, and cubed
- 2 cups vegetable stock
- 1/2 Tbsp chopped fresh rosemary (or about 1⁄2 tsp dried rosemary)
- 1 cup cooked white/cannellini beans
- 1 cup de-stemmed and chopped kale
- Himalayan salt and freshly ground black pepper, to taste
- Heat a pot over medium heat. Add the olive oil, then add the onions; sauté for 5 minutes, stirring frequently.
- Add the celery, butternut squash, vegetable stock, and rosemary. Cover and simmer for 15 minutes, or until the squash is tender.
- Add the beans, chopped kale, and salt and pepper. Simmer for another 3-4 minutes.
- Adjust seasonings if necessary.