Healthy Thanksgiving Sides

These recipes are naturally gluten-free & naturally delicious. All the comfort food, just with a healthy twist that will leave you feeling satisfied with zero regret.


Thanksgiving is right around the corner & it’s one of my favorite holidays. I look forward to all the holiday festivities and especially the tradition of going to my moms house where she cooks up allll the gluten free foods for our whole family! She’s the best of the best. Over the years we’ve made & implemented healthier foods for Thanksgiving. Let me tell you, no-one misses anything. You can make perfectly healthy, delicious, and comforting food that all of your guest will love! The best part is, you still feel amazing after.

Our local grocery store, Heinens, makes it possible to pull this off. They make it super helpful with their pre-cut veggies/ herbs. If you are in a pinch for time or one of your children decide to spike a 103 fever, take advantage of what they offer! Heinen’s also has ready-made sides. Serve it up in a nice white bowl or dish, and it becomes Martha Stewart style :)



This stuffing is seriously so good!! You can find this amazing gluten-free stuffing mix at Heinen’s. Just follow the instructions on the back of the box, and it’s super delicious! So many more people have food intolerances/ allergies today, it’s nice to have a gluten-free option. It’s also easy to make this dairy- free as well. Sub butter for vegan butter.



This. This is holiday ready with the touch of pomegranate seeds for a pop of color & yummy crunch. Squash is delicious with sprinkled goodness like honey & fresh squeezed orange juice in this recipe. And roasted brussel sprouts done to perfection are highly addicting!


1 Butternut squash, peeled, seeded & cubed

1-2 lbs Brussel sprouts (cut each in half)

1 Onion, chopped

1 orange

4 TBSP Honey (or maple syrup)

1/2 Pomegranate, seeded

Olive Oil



  1. Preheat oven to 400 degrees Fahrenheit. Spread brussel sprouts, onion & squash on a large baking sheet. Toss with olive oil & salt until well coated. Place the brussel sprouts cut side down.

  2. Roast for 20 minutes. Stir & toss making sure the veggies stay separated.

  3. Make the orange glaze by combining juice from 1 orange + 4 TBSP honey.

  4. When the brussel sprouts are starting to crisp up, add the orange glaze and put back in the oven for about 5 minutes.

  5. Sprinkle pomegranate seeds for a beautiful finish.




2 lbs fresh green beans, washed, and ends cut off

4 garlic cloves

Olive oil

S & P

Sliced almonds


  1. Pre-heat oven to 350 degrees Fahrenheit. Place green beans & garlic in a baking pan. Drizzle with olive oil & add a generous amount of sea salt.

  2. Bake for 20-25 minutes. Place on a nice white serving dish & add sliced almonds on top.



Pumpkin pie was always may favorite growing up! It’s not Thanksgiving without a delicious pumpkin pie set on the dessert table :) My aunt took it upon herself to make gluten-free pumpkin pies after I went 100% gluten-free. So thoughtful! The best, easiest, and healthiest crust is just dates & pecans. It is very rich, and very tasty. Throw about 1 cup of pecans and 1/2 cup of pitted dates in a food processor or heavy duty blender. You can add a splash of vanilla extract, but that’s optional. Now that I’m in charge of bringing pumpkin pie to the party, I grab pre-made gluten-free crusts from Heinen’s in the freezer section (where the gluten-free bread is). Handle with care, as the crust is fragile.


Frozen gluten-free pie crust

2 3/4 cups organic pumpkin puree

1/4 cup maple syrup

1/4 cup coconut sugar

1/4 cup unsweetened S.O. Delicious coconut milk

2 1/2 TBSP corn starch

1 3/4 pumpkin pie spice

1/4 tsp sea salt



  1. Start baking frozen pie crust as directed on package.

  2. Pre-heat oven to 350 degrees Fahrenheit. Pour all pie filling ingredients into a blender. Pour filling into pie crust and bake for 45-55 minutes.

  3. Remove from oven and let cool completely. Refrigerate to let completely set. Top with Heinen’s Reddi Whip Coconut Cream (dairy-free!) or make your own coconut whipped cream when you’re read to serve. Sprinkle cinnamon or pumpkin pie spice on top!

    TIP: Homemade dairy-free whipped cream is easy to make. Scoop out the cream from canned coconut milk (even better if it’s refrigerated first). Whip with a blender until it gets nice a fluffy. Add a little maple syrup & vanilla extract.

Be sure to check out my “Healthy Through the Holidays” cheat sheet. Have a healthy holiday friends!