’Tis the season for overeating, sweet indulgences and buttery cheat days. But for parents of children with type-1 diabetes, navigating the holidays can take a toll on the holiday spirit. We searched the web and found our favorite Thanksgiving recipes to create a “type-1 friendly” menu that’s perfect for the entire family.
Side: Cauliflower Mashed “Potatoes”
Depending on you and your child’s meal plan, some Thanksgiving classics may be out of reach — like mashed potatoes. The American Diabetes Association recommends eating three to five servings of non-starchy veggies a day. Enter cauliflower to save the day. This recipe serves four, so feel free to double it depending on your family size.
- 1 head of cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- Freshly ground black pepper
- Snipped chives
- Separate the cauliflower into florets and finely chop the core.
- Bring water to a simmer in a pot, and then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
- Drain and discard all of the water. Try to get the cauliflower as dry as possible. Add the milk, butter, sour cream, salt and pepper. Mash with a masher until it reaches your desired consistency: lumpy or smooth.
- Top with chives.
Main Course: No Salt, Herb-rubbed Turkey
This minimalist bird doesn’t skimp on the flavors. The collection of herbs paired with olive oil and orange wedges makes this turkey delicious and type-1 friendly. A good portion serving is about 3-4 ounces, or the size of your palm. White meat is best because it’s the leanest part of the bird. Just remove the skin and you’re ready to chow!
- 1 10-12-pound turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
- 3 cups water, plus more as needed
- Position a rack in the lower third of the oven. You’ll need to preheat your oven to 475°F.
- Place the turkey, breast-side up, on a rack in a large roasting pan. Pat dry with paper towels. Mix minced herbs, oil and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey for 45 minutes until the skin is golden brown.
- Using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350°F and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- Transfer the turkey to a serving platter. Squeeze 1-2 orange wedges over the turkey as desired and cover with foil. Let the turkey rest for 20 minutes. Remove string, garnish with the remaining orange wedges and serve.
Desserts: Berry Cobbler
This year, make your cobbler and eat it too! Berries are small but mighty. They’re packed with antioxidants and vitamins, plus they have a low GI, or glycemic index. Put the cherry on top of a great Thanksgiving dinner with this Mixed-Berry Cobbler.
- Cooking spray
- 1 cup of mixed blueberries, raspberries, blackberries and cherries
- 2 teaspoons grated orange rind
- 2 tablespoons sugar
- 2 tablespoons canola oil
- 1 large egg
- ½ cup unbleached all-purpose flour
- ¾ teaspoon baking powder
- 1/8 teaspoon salt
- ¼ cup evaporated skim milk
- Preheat oven to 350°F. Lightly coat a 6-inch round metal baking pan with cooking spray. Spread the berries in the pan and sprinkle with 1 teaspoon orange zest.
- In a medium bowl, cream together the sugar and oil. Whisk in the egg until the mixture is thick and smooth. Sift in the flour, baking powder and salt, alternating with milk, stirring until combined. Stir in remaining orange zest.
- Spread the mixture over the berries. Bake for 15-20 minutes, until tester inserted in middle comes out clean. Cool in pan on a wire rack before serving.
If your child struggles with pediatric diabetes or other metabolic disorders, depend on the professionals at Children’s Hospital of Georgia in Augusta, Georgia. Our pediatric diabetes team sponsors the only pediatric diabetes management program in the area, helping about 350 children each year manage diabetes and live full and active lives. To make an appointment, visit online or call 706-721-KIDS (5437).
