Thanksgiving side dish idea
no1racefan1
Posts: 277 Member
Anybody want to help me come up with a side dish I can bring to Thanksgiving dinner? Between DH and I, we have a lot of food sensitivities and won't be able to eat most of the traditional dishes that are being served. I want to make something we can both eat that can be served alongside the rest of the meal.
Cannot contain:
Onions/onion powder
Peas
Green beans
Oats
Barley
Wheat
Eggs
Dairy products
Celery
Tomatoes
Almonds
Peanuts
Soy
Potatoes
Rice
Cannot contain:
Onions/onion powder
Peas
Green beans
Oats
Barley
Wheat
Eggs
Dairy products
Celery
Tomatoes
Almonds
Peanuts
Soy
Potatoes
Rice
4
Replies
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Oven roasted Brussel Sprouts or roasted root vegetable (i.e carrot, fresh beets, etc.) roasted butternut or kobocha squash...5
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Roasted carrots is a great idea!1
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Hmm, that's tricky. Maybe roasted broccoli, I second the butternut squash mashed or roasted, I like steamed carrots with lemon pepper, cranberry and apple relish is yumm, maybe a squash and zucchini mix?... that's all I got!1
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hmm... how about bean sprouts, cauliflower, squash, corn, pumpkin, cabbage, mushrooms, shiitake, asparagus, and... that's all i can think of as of now.0
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Roasted butternut squash mash with maple syrup and vegan soy free butter, Trader Joe's roasted vegetables (carrot, rutabaga, and parsnip), cauliflower mash with vegan butter and nondairy milk, cranberry sauce, are staples in our family. We even do a vegan pumpkin or sweet potato pie with a gluten free or nut-based pecan crust. I have a dairy allergy and my husband has a wheat allergy, so we have had lots of practice making allergy friendly holiday meals.1
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We are having roasted asparagus and mushrooms as one side dish.
https://www.aheadofthyme.com/2015/12/roasted-garlic-asparagus-and-mushrooms/
Plain corn or zucchini and corn
Avocado lentil salad https://www.giverecipe.com/avocado-lentil-salad/0 -
Where are all you people getting asparagus from at this time of year?1
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I make quinoa that I mix with roasted butternut squash, dried cranberries and pecans (glazed or not). It looks really pretty too.2
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I always take roasted veggies as a side. Which veggies vary, but I always include a variety of different colors - beets, brussel sprouts, carrots, sweet potatoes, winter squash, cabbage, potatoes, parsnip, broccoli, cauliflower, etc...
You can toss in cranberries and/or pecans if you want a more themed dish.
I also sometimes take a fall salad - spinach, apple or pear, red onion, candied nuts, blue cheese if you like it, dried cranberries, light dressing, etc...1 -
According to the California Asparagus Commission (only California would have such a thing!) most asparagus sold in the US today is grown in South America...0 -
vikinglander wrote: »
According to the California Asparagus Commission (only California would have such a thing!) most asparagus sold in the US today is grown in South America...
Does South American asparagus have cooties? I've honestly never noticed the provenance of my produce.0 -
I can’t believe I’m reading my allergy list here. I even have more than what’s in this list. I’m such a foodie and it’s so hard. I have found some recipes that I could just change a little bit and they end up being really good. I would love to share any of my recipes with you. I’m here trying to figure out something unique I haven’t made before and I just cut and paste did a side dish for Thanksgiving that I found here on my fitness pal.1
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Brussel sprouts par boiled then stir fried with bacon. Squeeze orange/Mandarin juice over and dress with orange/Mandarin segments and cilantro, if liked.
Cheers, h.0 -
vikinglander wrote: »
According to the California Asparagus Commission (only California would have such a thing!) most asparagus sold in the US today is grown in South America...
Does South American asparagus have cooties? I've honestly never noticed the provenance of my produce.
It's just more environment friendly to stick to produce that isn't transported from far away.0 -
Where are all you people getting asparagus from at this time of year?
I got my raw asparagus at the grocery store. Label says it came from Mexico.
When I was younger we bought canned asparagus in winter. I think you can get frozen asparagus as well. Still processed and shipped from somewhere.
If I only ate locally grown produce I would not be eating any fresh fruits or vegetables from October to April.2 -
Black bean quinoa salad is delicious and can be made without those. When ive made it i used quinoa, black beans, corn, cilantro, avacado, red and greeen bell peppers, and some fresh squeezed lime juice. Its so good!1
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vikinglander wrote: »
According to the California Asparagus Commission (only California would have such a thing!) most asparagus sold in the US today is grown in South America...
Does South American asparagus have cooties? I've honestly never noticed the provenance of my produce.
It's just more environment friendly to stick to produce that isn't transported from far away.
So we are suppose to not eat any fresh veggies of fruit because its winter here?
There is something to be said for supporting agriculture in South America, but I try to eat local. In winter that's brassicas, squashes, beets, parsnips, leeks.1 -
I'm pretty sure if I tried to eat local, I'd starve. I honestly don't know what could even manage to grow around here. Definitely not avocados and that's the only thing I usually buy fresh. Heaven only knows where frozen vegetables come from!1
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My mom usually roasts broccoli, cauliflower, and carrots (and potatoes but I see that you can't have those) with a drizzle of olive oil and whatever seasoning we feel like having (usully garlic, sometimes something spicy).1
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These Brussel sprouts are delicious. Even people that think they don't like Brussel sprouts love them because they are shredded instead of whole. Sometimes I use bacon in place of the pancetta, or you can just use oil and garlic if vegan.
https://www.skinnytaste.com/sauteed-brussels-sprouts-with-pancetta/0 -
Thanks everyone! In case anybody is looking for ideas, here's what I've decided on:
Maple-bacon roasted carrots
Spinach & pear salad w/ homemade balsamic viniagrette1
This discussion has been closed.
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