Whether you’re hosting or guesting, Thanksgiving dinner is a meal most often loaded with carbs and sugar. And while it’s all delicious, it can throw your glucose levels all out of whack. But the good news is, you don’t have to compromise on taste to keep your levels happy. Check out these delicious dishes your blood sugar levels will be thankful for.
It’s that time of year again where we get to be with loved ones and indulge in Thanksgiving festivities. But as we all know, those delicious carb-heavy dishes (we’re looking at you mashed potatoes, stuffing, mac ‘n’ cheese!) can leave you feeling lethargic and more bloated than a Thanksgiving parade balloon. And in addition to short-term discomfort, they can wreak havoc on your blood sugar levels. But with Sugarbreak by your side and these tasty recipes below, you can enjoy the day without the carb comas, sugar spikes, or crashes.
CHARRED GREEN BEANS WITH ROMESCO (BY HAVEN’S KITCHEN)
Serves 4 | 25 minutes
- 1 lb. string beans or snap peas
- 1 pint cherry tomatoes
- Olive oil
- ½ pouch of Haven’s Kitchen Red Pepper Romesco
- Preheat the oven to 450°.
- Roast tomatoes on a rimmed baking sheet until blistered and charred, about 20 minutes.
- While tomatoes are roasting, heat a large saute pan over medium-high heat with enough oil to coat the pan.
- When the oil begins to shimmer, add the beans and cook them for a minute or two, undisturbed, to char.
- Saute for another 5 minutes or so, until tender, and remove from heat
- When the tomatoes are ready, add them and the Romesco to the beans.
- Cook on high heat for a minute or so until the dish is well combined and hot.
HOMEMADE SUGAR-FREE CRANBERRY SAUCE (BY RXSUGAR)
Serves 8 | 10 minutes
- 1.5 cups RxSugar®
- 1 cup water
- 1 (12-oz.) package fresh cranberries
- 2 tsp. Orange Zest
- 1 tsp. Kosher Salt
- In a small saucepan over low heat, combine RxSugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
- Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.
HERBY CHIMICHURRI SHEET PAN TURKEY DINNER (BY HAVEN’S KITCHEN)
Serves 2 | 20 minutes
- 1 egg
- 1 cup of chicken broth
- 1 pouch of Haven’s Kitchen Herby Chimichurri
- ½ loaf of sourdough bread, cut or torn in to bite-sized pieces
- 1 2-pound turkey breast, skin on or off
- 2 tablespoons softened butter
- 1 medium sweet potato, sliced into ¼ inch rounds
- About 15 brussels sprouts, halved
- Olive oil
- Preheat your oven to 375F
- Make the stuffing: In a large bowl, combine the egg, broth, a pinch of salt and a squeeze of Chimichurri.
- Then add the bread and let it soak for about 5 minutes.
- Spread it in an even layer on a sheet pan lined with parchment.
- Covering about ½ of the pan.
- Add the turkey: Season the turkey with salt, then rub it with the softened butter.
- Make a well in the stuffing and nestle the turkey in the center (the turkey should not be on top of the stuffing, but surrounded by it.
- Cook the stuffing and turkey for 20 minutes.
- Add the veggies: After 20 minutes, remove the turkey and stuffing from the oven, and add the sweet potatoes and the Brussels to the pan.
- Drizzle everything with olive oil and season the veggies with salt.
- Return to the oven, and cook for another 20 minutes
- Sauce it up! Remove the pan from the oven and drizzle everything with about ½ pouch of Chimichurri, and cook for another 10 minutes, until the internal temperature of the turkey reads 165, and the veggies are tender and crispy.
- Let the turkey rest for about 5 minutes before slicing.
FIREBALL WHISKEY PUMPKIN PIE (BY RXSUGAR)
Serves 8 | about 3 hours
- 1 (9 inch) unbaked pie crust
- 1 (15 oz) can of pumpkin puree
- ½ cup heavy cream
- 2 eggs
- ¾ cup RxSugar®
- ½ tsp salt
- 1 tsp pumpkin spice
- ½ tsp cloves
- 2 tbsp flour
- 3oz Fireball Whiskey
- Preheat the oven to 420ºF.
- Place pastry onto a pie plate. Trim to ½ inch beyond the edge of the pie plate; flute edges.
- For the filling, mix all ingredients in a bowl and pour into pie plate.
- Bake at 420ºF for 15 minutes.
- Turn down the temperature to 350ºF and continue to bake for 40-50 minutes until a toothpick comes out clean when inserted.
- Let cool for 2 hours
- Serve chilled and with whipped cream if desired.
This Thanksgiving, it’s our sincere hope that you can be with the ones you love. And when it comes to the food, we’re here to help you enjoy a delicious holiday meal, indulge moderately, and keep your blood sugar under control. Happy Thanksgiving!