This whole menu provided what we think is the best Thanksgiving spread we’ve ever had, and that’s saying something because we know how to put on a holiday feast. Every dish was delectable and the entire meal was extremely healthy, thanks to Dad’s strict standards. There was hardly any sugar or carbs and the taste was through the roof.

Fresh (not frozen) turkey prepared two days before with Williams-Sonoma Dry Brine – again, an unbelievably juicy, tasty bird

Gingered Cranberry Sauce (we modified it – see the red text on the page)

Mashed Cauliflower (a couple of heads of cauliflower, steamed and mashed with the hand blender, then an 8-oz container of plain Greek yogurt, a few spritzes of spray butter or a drizzle of olive oil, a bit of salt and pepper)

Caramelized Leek and Herb Stuffing with Paleo Gluten-Free Bread – Dad called this his most favorite holiday stuffing recipe ever, rivaling even our beloved tamale dressing. And it was insanely low-carb with the paleo bread.

Garlic Parmesan Roasted Brussels Sprouts – So easy, so good, and simply healthy

Braised Carrots – sadly, we forgot carrots when we went to the store and didn’t realize it until we were cooking. This was omitted.

Pumpkin Protein Pie – actually good for you, even if you’ve got really high health standards like Mom and Dad

Salty Honey Pie – Dad called this one of his favorite pies and I have to agree.  Like a chess pie but without all the sugar and cream. Even the pie crust was healthy with the low-carb pie crust  we used.

Healthy Egg Nog – Not as thick as traditional egg nog but nearly fat-free and full of protein from the eggs and milk. And the taste is PERFECT!