My Family's Healthy Thanksgiving Recipes (Gluten-Free, Dairy-Free and Keto-Green)

"My dad's turkey in a paper bag was legendary."

Growing up, my parents opened our home to everyone on the holidays. Friends, family, neighbors, even strangers. Our table was always full, and so were our hearts. And my mom's pies? Apple, pumpkin and pecan. I can still taste them.

Here's the short answer if you're looking for a healthier Thanksgiving. You don't have to give up the meal you love. A few smart swaps, like coconut cream instead of heavy cream, almond flour instead of wheat, and more veggies on the plate, give you all the flavor of the classics without the heavy, sluggish feeling afterward.

In this article, I'm sharing the recipes my family makes now, from our turkey to our desserts, plus how I handle the holiday meal so I enjoy every bite.

In this article, you will learn

• How I handle the holiday meal

• Main dishes

• Sides

• Desserts

• Drinks

• Get the free recipe guide

• Dr. Anna's holiday favorites

• Frequently asked questions

How I handle the holiday meal

I love a big holiday meal as much as anyone. But rich, dairy-heavy and gluten-heavy dishes can leave a lot of us feeling bloated and sluggish afterward. So here's what I do.

I start the day Keto-Green. A Keto-Green Shake in the morning, with a scoop of Mighty Maca Plus, gives me protein, greens and steady energy, so I'm not starving by the time the turkey comes out.

I sip lemon water all day. It keeps me hydrated, and it keeps me from mistaking thirst for hunger.

I fill half my plate with vegetables first. Then I enjoy every bite of the rest, guilt-free.

I make it about the people. Cooking together, sharing stories and laughing in the kitchen is a big dose of what I call vitamin O, oxytocin, our love hormone.

Main dishes

My Dad's Thanksgiving Turkey (13 to 16 lb)

My parents' turkey uses an orange and lemon, along with simple spices, for a beautiful flavor and aroma. Cooking it inside a bag keeps the bird moist and juicy.

Instructions

1. Carefully pour the juices from the turkey pan into a sauté pan.

2. Turn the burner to low.

3. Whisk in 1 tablespoon of potato starch, whisking constantly until you reach your desired thickness.

4. Add more broth or potato starch as needed. Enjoy!

Serves 2

Ingredients

• 8 lamb chops (3 to 4 per person)

• 2 tablespoons freshly minced rosemary

• 4 cloves garlic, minced

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons olive oil or ghee

• Sides: Keto-Green Tabbouleh (in Sides below) and 1 cup of a fermented food you love, like sauerkraut, kimchi or pickled ginger

Instructions

1. About an hour before cooking, take the chops out of the refrigerator to come to room temperature.
2. Combine rosemary, garlic, salt and pepper in a small bowl. Coat both sides of each chop generously.

3. Heat the oil or ghee in a large cast iron skillet over medium-high heat until very hot but not smoking.

4. Cook the chops about 2 minutes per side for medium rare, or 3 to 4 minutes per side for more well done, until a nice crust forms. A splatter guard helps.

5. Let rest 5 minutes. Pour the pan juices over the chops if you like.

6. Serve with Keto-Green Tabbouleh and ½ cup of your fermented food per person.

Serves 2

Ingredients

• 1 large onion, minced
• 4 tablespoons minced fresh parsley

• 1 pound ground lamb or beef (grass-fed preferred)

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• ¼ teaspoon ground allspice

• 1 tablespoon chopped fresh mint (optional)

• 6 skewers (soak wooden skewers in water for 30 to 60 minutes first)

Instructions

1. Preheat a grill on high, or the oven to 450°F.

2. In a medium bowl, combine onion, parsley, meat, salt, pepper, allspice and mint. Blend well with your hands.

3. Shape the mixture into 6 long sausage shapes, about 6 inches each.

4. Thread onto the skewers, leaving 1 inch bare at the tip. Squeeze and mold each kabob onto its skewer.

5. On the grill: lightly oil the grates and cook 4 to 5 minutes per side, turning occasionally. Don't overcook.

6. In the oven: arrange on a lightly oiled baking sheet and roast on the middle rack 12 to 15 minutes, turning halfway.

Sides

Ingredients

• 3 tablespoons olive oil

• 1½ pounds pumpkin, peeled, seeded and cut into chunks

• 1 large yellow onion, chopped

• 1 leek, chopped

• 3 cloves garlic, chopped

• Sea salt and freshly ground black pepper

• 2 sprigs thyme, leaves removed

• 1 sprig oregano, leaves removed

• 5 to 6 cups low-sodium chicken broth or bone broth

• 1 bay leaf

• 1 can full-fat coconut milk

Instructions

1. Heat the olive oil in a large stockpot over medium-high heat. Add pumpkin, onion, leek, and garlic, and season with salt and pepper. Sauté about 2 minutes, then add the herbs, broth and bay leaf.

2. Bring to a boil, then lower the heat to medium-low. Cover and simmer about 20 minutes, until the pumpkin is fork-tender.

3. Remove from heat and take out the bay leaf. Purée with an immersion blender until smooth (or in batches in a blender, letting it cool a few minutes first).

4. Stir in the coconut milk and adjust salt and pepper. Serve with a swirl of coconut milk on top.

Keto Green Beans

Serves 2

Ingredients

• 4 ounces pancetta, diced
• ¼ cup large unsweetened coconut flakes

• 2 tablespoons pine nuts

• 2½ cups fresh or frozen green beans

• Sea salt and freshly ground black pepper

• 1 lemon, zested and juiced

• 2 teaspoons Dijon mustard

Instructions

1. Sauté the pancetta in a large skillet over medium-high heat until crispy at the edges, about 5 minutes. Set the pancetta aside, and set the rendered fat aside separately.
2. Lower the heat to medium. Toast the coconut flakes and pine nuts in the same skillet for about 3 minutes, stirring constantly, until golden. Set aside with the pancetta.

3. Return the pancetta fat to the skillet and add the green beans. Season with salt and pepper and cook for about 3 minutes, until bright green.

4. Add the lemon juice, zest, and mustard. Stir and cook 3 to 4 minutes more. Serve topped with the pancetta, toasted coconut and pine nuts.

Serves 2

Ingredients for the casserole

• 2 tablespoons ghee
• 1 medium onion, chopped

• 4 cloves garlic, minced

• 8 ounces cremini mushrooms, sliced

• 1 cup chicken broth or bone broth

• 1 cup coconut cream or canned full-fat coconut milk

• 4 cups fresh or frozen green beans

• 1 teaspoon lemon zest

• Sea salt and freshly ground black pepper

• ½ teaspoon ground white pepper

• ¼ teaspoon nutmeg

• 8 ounces store-bought fried onions, or the homemade topping below

Optional homemade fried onion topping

• ½ cup almond flour

• ¼ cup arrowroot powder

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• About ½ cup sparkling water

• 2 large onions, sliced into rings

• ½ cup avocado oil

Instructions

1. Preheat the oven to 350°F.

2. Heat the ghee in a large skillet over medium-high heat. Add onion, garlic, and mushrooms, season with salt and pepper, and cook 6 to 7 minutes, until the onion is translucent and the mushrooms are tender.

3. Add the broth and bring to a boil. Let it reduce by about a third, then lower the heat to medium and stir in the coconut cream.

4. Add the green beans, lemon zest, white pepper, and nutmeg. Cook 3 to 5 minutes, seasoning to taste.

5. Transfer to a baking dish and bake for 25 minutes.

6. If making the homemade topping: in a medium bowl, combine the dry ingredients (almond flour through paprika). Whisk in sparkling water a little at a time until it looks like thin pancake batter.

7. Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

8. Dip the onion rings in the batter, coat fully and fry 3 to 4 minutes, until golden. Transfer to a paper towel-lined plate.

9. After 25 minutes, top the casserole with the fried onions and bake 10 minutes more. Serve!

Serves 4

Ingredients

• 1 to 2 heads of organic cauliflower (depending on size), stems removed

• 3 to 4 tablespoons organic butter or ghee

• ½ teaspoon sea salt

Instructions

1. Boil the cauliflower with the salt.

2. When soft, add the butter and mash well. Add more butter if you like.

3. Season with salt and pepper and enjoy!

Serves 4 to 6

Ingredients

• 1 cup chopped kale

• 1 cup broccoli florets

• 1 cup Brussels sprouts, halved

• 1 cup chopped red cabbage

• 1 stick butter, melted

• 3 cloves garlic, mashed

• ½ to 1 teaspoon sea salt

• 1 teaspoon allspice

• ¼ cup pine nuts or slivered almonds (optional)

Instructions

1. Preheat the oven to 375°F.

2. Combine the vegetables in a glass baking dish.

3. In a separate bowl, blend the butter with the garlic, salt and allspice. Pour over the vegetables and toss well.

4. Add the pine nuts or almonds.

5. Bake 45 minutes, until all the vegetables are soft. Serve hot or cold, with a protein of your choice if you like.

DIY Keto-Green Salad or Stir-Fry

Serves 2

Ingredients

• 2 to 4 handfuls fresh greens (kale, parsley, arugula, dandelion, spinach)

• 1 to 2 cups cruciferous veggies (shredded cabbage, chopped broccoli or cauliflower)

• 2 tomatoes, sliced

• ½ to 1 small red onion, diced

• ½ cucumber, peeled and chopped

• 1 cup sprouts (broccoli or other)

• ½ avocado

• ¼ cup lemon Dijon vinaigrette (or your favorite)

• ¼ cup nuts or seeds (almonds, hazelnuts, sunflower or pumpkin seeds)

• 8 ounces quality protein (chicken, turkey, salmon, tuna, beef, sardines or hard-boiled eggs)

For the salad (2 handfuls greens, 1 cup cruciferous veggies, ½ red onion): toss the vegetables with the vinaigrette in a large bowl. Divide between 2 plates and top with nuts or seeds and your protein.

For the stir-fry (4 handfuls greens, 2 cups cruciferous veggies, the whole red onion):

1. Heat 2 tablespoons oil (olive, coconut or ghee) in a large skillet over medium-high heat.

2. Cook the onion 3 to 4 minutes, until it starts to turn translucent. Add the cruciferous veggies, season with salt and pepper, and cook 5 to 6 minutes until fork-tender. Add the greens and cook until wilted.

3. Divide between 2 bowls. Top with tomato, cucumber, sprouts, avocado, seeds, and protein. Drizzle with vinaigrette or salsa.