Three Traditional Thanksgiving Sides That Won’t Blow Your Diet

The holidays can be a tricky time for anyone with dietary restrictions. Especially for anyone who is catering for those with dietary restrictions. That’s why we wanted to give you this list of three easy, yet scrumptious dishes that meet several common dietary needs:

“Traditional” Gluten Free Stuffing

Three Traditional Thanksgiving Sides That Won't Blow Your Diet 2


  • 1 loaf gluten-free bread (12oz-18oz), sliced into small cubes
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 1 large onion, chopped (1 1/4 cups)
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4-1/2 teaspoon ground pepper
  • salt
  • 1 teaspoon gluten-free soy sauce (optional)
  • 2 eggs
  • 1 1/2 cups chicken stock


  1. Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
  2. In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
  3. **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
  4. Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
  5. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with tin foil.
  6. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

***To make it dairy free, Use vegan butter in place of the regular butter.***

***To make it soy free, Omit the soy sauce.***


Vegan Green Bean Casserole

Three Traditional Thanksgiving Sides That Won't Blow Your Diet 1


For the Fried Onions
  • 1 large onion , sliced 
  • 1 cup soy milk (or any plant-based milk)
  • 1 tablespoon lemon juice (sub apple cider vinegar)
  • 1 cup all-purpose flour (gluten-free if preferred)
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • Oil for frying (I started with a 1/4 cup of coconut oil and added as needed)
For the Casserole:
  • 1/2 cup raw cashews , soaked in filtered water for 2-4 hours (or overnight)
  • 1 1/2 pounds green beans , cleaned and trimmed
  • tablespoons vegan butter or olive oil
  • 1 medium onion , diced
  • 3 cloves of garlic , minced
  • 10 ounces of mushrooms , chopped or sliced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon sea salt , more to taste
  • Fresh ground pepper , to taste
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour (gluten-free if preferred)
  • 1 1/2 cups vegetable broth (low sodium) 
  • 1 tablespoon tamari sauce or soy sauce (gluten-free if preferred)
  • cup soy milk , unsweetened


For the Fried Onions
  1. Combine the milk and lemon juice in a bowl (this makes a vegan buttermilk). Add the onions and let them sit for 20-30 minutes (or in fridge overnight).

  2. In a large zip lock, combine the flour, salt and garlic powder. Close bag and shake well.
  3. Remove the onions from the milk and drain off excess liquid. Place the onions in the bag and gently shake around until all onions are coated.
  4. Place oil in a large pan over medium heat until hot. You can test if it’s ready by placing the edge of a prepared onion in the oil. If it sizzles, you are ready to start frying

  5. Fill the pan with the onions, but don’t overcrowd them, because this will cause steam between them (you’ll likely need to fry them in a few batches). Fry evenly on both sides, until light golden brown (about 1-2 minutes each side). Add more oil as needed. These cook quickly so keep a close eye so they don’t burn. When done, place on a large paper towel-lined plate to absorb excess oil.


For the casserole

  1. Preheat oven to 350 °F (177 °C)

  2. In a large pot, bring salted water to a boil and add green beans. Cook for 5 minutes. Remove from heat and rinse with cool water to stop them from cooking further. Drain well and set aside.

  3. Blend the soy milk and cashews (discard soaking water) together until very smooth. Set aside.
  4. In a large pan, heat butter over medium heat. Add onions and sauté until translucent, about 3-4 minutes.

  5. Add mushrooms and sauté until their liquid releases and cooks down. Brown them a bit for about 5-6 minutes.

  6. Add minced garlic, salt, pepper and spices. Cook 1 minute.

  7. Turn heat up to med-high and add the white wine. Once it simmers, lower back to medium heat. Cook down liquid about 4-5 minutes.

  8. Add flour to the pan and stir constantly for 30-60 seconds. Now slowly add the vegetable broth while constantly stirring. Stir in soy sauce. Let it simmer and thicken for 6-8 minutes.

  9. Turn heat to low and add the soy milk and cashew mixture. Stir constantly to prevent burning. Cook for 1-2 minutes. Taste for seasoning and add as needed.

  10. Add green beans into the pan and fold to combine. Add green bean mixture into a lightly greased casserole dish. Cover with fried onions and place in the oven. Bake uncovered for 20-30 minutes until heated throughout. Enjoy!

*** Prep time doesn’t include soaking time for onions or cashews.***

***Wine: not all wine is vegan and may contain egg whites. However, there are many that are vegan. Be sure to check labels.***

Paleo Pumpkin Pie

Three Traditional Thanksgiving Sides That Won't Blow Your Diet


  • 1 coconut flour pie crust, partially baked
  • 2 cups pumpkin puree (fresh or boxed)
  • 3 eggs
  • 1/2 cup unprocessed maple syrup or raw honey
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Mix pumpkin puree, eggs, honey, vanilla, salt and spiced together in a bowl. Mix until all the ingredients are completely blended.
  3. Pour pumpkin mixture into cooled cooked pie crust.
  4. Cover the edges of pie crust with foil or a pie crust cover.
  5. Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set.


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