If you're facing your first Thanksgiving with gestational diabetes, you might be feeling anxious about the food, the family questions, or how to navigate the day without spiking your blood sugar. I get it—Thanksgiving is all about the food, and suddenly every dish feels off-limits.
But here's the truth: You can still have a beautiful, delicious Thanksgiving. You just need a few smart swaps, some blood sugar-tested recipes, and maybe a little prep to feel confident at the table.
In this guide, you'll find:
General Thanksgiving tips for managing gestational diabetes without stress
Blood sugar-friendly recipes—including turkey, vegetable sides, low-carb mashed "potatoes," cranberry sauce, and desserts
Blood sugar-friendly fall-inspired snacks and store-bought finds
A simple plate strategy to help you navigate the Thanksgiving table with confidence
Real tips from moms in the HIgedi community who've celebrated Thanksgiving with GD and nailed it
FAQ answers to your biggest holiday concerns
Quick note: Managing gestational diabetes during the holidays doesn't mean deprivation. It means being strategic, staying connected to support, and knowing you're not alone. Thousands of moms in the HIgedi community are navigating this right alongside you.
Before we dive into recipes, here's what real moms from our community shared about their Thanksgiving with GD:
"I was so nervous, but I loaded my plate with turkey, green beans, and a scoop of mash. My numbers were perfect, and I didn't feel deprived at all!" — HIgedi member
"I brought my own dessert (I made a delish pumpkin pie but left out the crust) and honestly? Everyone wanted a slice. It was so good!" — HIgedi member
"I ate before the big meal so I wasn't starving and making impulsive choices. That probably changed everything." — HIgedi member
You've got this. And if you need real-time support or recipe ideas on Thanksgiving day, the HIgedi app community is there 24/7 with moms who understand exactly what you're going through.
Start with turkey, ham, or another protein. This helps slow glucose absorption and keeps you fuller longer.
Green beans, Brussels sprouts, salads, roasted veggies—these are your best friends. Fill half your plate with them.
If you're having mashed potatoes, stuffing, or rolls, keep portions small (think: a few spoonfuls, not a mountain).
Bring a blood sugar-friendly side or dessert so you know there's something safe and delicious for you.
Eat a balanced breakfast and snack so you're not ravenous at dinner and tempted to overeat.
Test 1-2 hours after eating to see how your body responds. Everybody is different!
A 15-20 minute walk after eating can help lower blood sugar. Bonus: it gets you away from the dessert table!
Ingredients:
1 (10-12 pound) whole turkey or chicken
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Preheat oven and prepare the bird: Preheat oven to 325°F (160°C). Rinse the turkey or chicken inside and out and pat dry.
Combine herbs and spices: In a small bowl, combine the olive oil, rosemary, thyme, sage, salt, and pepper.
Rub the bird: Rub the herb mixture all over the turkey or chicken, including under the skin.
Roast: Place the bird in a roasting pan and add about 1 cup of water to the bottom of the pan. Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Rest and serve: Let the turkey or chicken rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Ingredients:
2 lbs chicken wings
2 tbsp olive oil
1 tbsp pumpkin spice (blend of cinnamon, nutmeg, ginger, cloves, and allspice)
1 tbsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 tsp brown sugar or sugar substitute
Fresh parsley or rosemary for garnish
Glaze (optional):
1/4 cup sugar-free maple syrup (for example, Log Cabin sugar-free syrup)
1/4 cup apple cider vinegar
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top if you have one (this helps keep the wings crispy).
Prepare the Chicken Wings: Pat the chicken wings dry with paper towels to help the seasoning stick.
Make the Spice Rub: In a small bowl, mix together the pumpkin spice, smoked paprika, garlic powder, onion powder, salt, black pepper, and brown sugar or sugar substitute.
Coat the Chicken Wings: Drizzle olive oil (or melted butter) over the wings. Rub the spice mixture onto the wings until they’re evenly coated.
Bake the Chicken Wings: Place the wings on the prepared baking sheet. Bake for 30-35 minutes, turning halfway through, until they’re golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Optional Glaze: While the wings are baking, make a simple glaze by simmering the apple cider vinegar with maple syrup in a small saucepan over low heat until it thickens slightly. After the wings are fully baked, brush them with the glaze and broil for an additional 2-3 minutes, watching carefully to prevent burning.
Serve: Garnish with fresh parsley or rosemary and serve hot!
Ingredients:
4 salmon fillets (6-8 ounces each)
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven or grill: Preheat your oven to 400°F (200°C) or prepare your grill for medium heat.
Combine herbs and spices: In a small bowl, combine the dill, parsley, thyme, lemon zest, salt, and pepper.
Prepare the salmon: Pat the salmon fillets dry with paper towels. Drizzle with olive oil and then press the herb mixture onto the top of each fillet.
Cook: Place the salmon fillets on a baking sheet or grill grates. Bake for 12-15 minutes, or grill for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
Ingredients:
4 large portobello mushrooms
2 tablespoons olive oil
1 cup cooked quinoa
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped zucchini
2 cloves garlic, minced
1/4 cup chopped walnuts or pecans
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh herbs (such as thyme, rosemary, or parsley)
Salt and black pepper to taste
Instructions:
Preheat oven and prepare mushrooms: Preheat oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
Sauté vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and zucchini and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
Combine filling ingredients: In a bowl, combine the cooked quinoa, sautéed vegetables, walnuts or pecans, feta cheese, herbs, salt, and pepper.
Stuff and bake: Brush the mushroom caps with the remaining olive oil and season with salt and pepper. Fill the caps with the quinoa mixture. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
Ingredients:
1 pound fresh green beans, trimmed
1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon almond flour (optional, for thickening)
Salt and black pepper to taste
Crispy fried onions (optional)
Instructions:
Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute, until fragrant.
Make the sauce: Pour the chicken broth and heavy cream into the skillet. Bring to a simmer and cook for a few minutes, until the sauce slightly thickens. If desired, whisk in the almond flour to further thicken the sauce.
Combine and season: Add the blanched green beans and Parmesan cheese to the skillet. Stir to combine and season with salt and black pepper to taste.
Serve: Transfer the green bean casserole to a serving dish and top with crispy fried onions, if desired.
Ingredients:
1 large head of cauliflower, cut into florets
1/2 cup half-and-half or heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Steam or boil the cauliflower: Cook the cauliflower florets until they are very tender. You can steam them in a steamer basket or boil them in a pot of water.
Drain and dry the cauliflower: Once the cauliflower is cooked, drain it well and let it sit in the colander for a few minutes to allow excess moisture to evaporate. This will prevent the mashed cauliflower from becoming watery.
Mash the cauliflower: Transfer the cauliflower to a large bowl and mash it with a potato masher or a fork. You can also use a food processor or an immersion blender for a smoother consistency.
Make the sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the half-and-half or cream and bring to a simmer.
Combine and season: Pour the cream sauce over the mashed cauliflower and stir to combine. Add the Parmesan cheese and season with salt and pepper to taste.
Serve warm: Enjoy your creamy Parmesan mashed cauliflower as a delicious and satisfying side dish for your Thanksgiving meal!
Tips:
For an even richer flavor, use roasted garlic.
You can add other herbs and spices to the mashed cauliflower, such as chives, thyme, or nutmeg.
If you want a smoother consistency, you can add a little bit of the cooking water from the cauliflower to the mixture.
Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup or sugar-free maple syrup (for example, Log Cabin sugar-free syrup) (optional)
Salt and black pepper to taste
Instructions:
Preheat oven and prepare Brussels sprouts: Preheat your oven to 400°F (200°C). Trim the ends off the Brussels sprouts and cut them in half lengthwise.
Toss with oil and seasonings: In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, maple syrup (if using), salt, and pepper.
Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
Serve: Transfer the roasted Brussels sprouts to a serving dish and enjoy!
Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped pecans (for topping)
1/4 cup cooked, crumbled bacon (optional, for extra flavor)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Roast the Brussels Sprouts: Place the Brussels sprouts on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and starting to brown. Set aside.
Prepare the Cheese Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and sour cream, heating gently until smooth. Add 3/4 cup of the mozzarella cheese and all of the Parmesan, stirring until melted and creamy. Remove from heat.
Assemble the Casserole: Transfer roasted Brussels sprouts to a greased 9x13-inch baking dish. Pour cheese sauce over the Brussels sprouts and gently stir to coat. Sprinkle the remaining mozzarella on top, along with chopped pecans and crumbled bacon (if using).
Bake: Bake for 15-20 minutes, or until cheese is bubbly and the pecans are lightly toasted.
Serve: Let the casserole cool for a few minutes before serving.
Ingredients:
2 medium zucchinis, sliced lengthwise into thin strips
2 cups cubed bread (sourdough or low-carb), about 1-inch cubes
2 cups cherry tomatoes, halved
1 small cucumber, sliced into half-moons
1/2 red onion, thinly sliced
1/2 cup fresh basil leaves, torn
½ cup mozzarella pearls
Dressing:
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
Salt and black pepper to taste
Instructions:
Prepare the Bread: Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet, drizzle with a little olive oil, and season lightly with salt. Toast for 10-12 minutes, tossing halfway, until they’re golden and slightly crisp. Set aside to cool.
Grill the Zucchini: Heat a grill pan. Lightly brush the zucchini strips with olive oil and season with salt and pepper. Grill each side for about 2-3 minutes, or until grill marks appear and the zucchini is tender but not mushy. Remove from the grill and set aside to cool slightly. Once cooled, cut into bite-sized pieces.
Assemble the Salad: In a large salad bowl, combine the grilled zucchini, toasted bread cubes, cherry tomatoes, cucumber, red onion, and basil.
Make the Dressing: Whisk together the olive oil, vinegar, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
Dress the Salad: Pour the dressing over the salad and toss gently to combine, ensuring that the bread cubes soak up the dressing. Let the salad sit for 10-15 minutes before serving to allow flavors to meld and the bread to absorb the dressing.
Add Cheese and Serve: Top with mozzarella pearls. Serve at room temperature or slightly chilled.
Ingredients:
1 (12-ounce) bag fresh cranberries
1 cup water
Zest of 1 orange
1/4 cup low-carb sweetener
Pinch of salt
Instructions:
Combine ingredients: In a medium saucepan, combine cranberries, water, orange zest, sweetener, and salt.
Cook: Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have popped and the sauce has thickened.
Cool and serve: Remove from heat and let the cranberry sauce cool completely. It will thicken further as it cools. Serve chilled or at room temperature.
Ingredients:
4 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1/4 cup almond flour
1/2 cup rolled oats
1/4 cup chopped walnuts or pecans
1/4 cup low-carb sweetener
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter, melted
Instructions:
Preheat oven and prepare apples: Preheat oven to 375°F (190°C). Place the sliced apples in a baking dish.
Make the crumble topping: In a medium bowl, combine almond flour, oats, nuts, sweetener, cinnamon, nutmeg, and salt. Stir in the melted butter until the mixture is crumbly.
Assemble and bake: Sprinkle the crumble topping evenly over the apples. Bake for 30-40 minutes, or until the topping is golden brown and the apples are tender.
Ingredients:
1 (15-ounce) can pumpkin puree
2 large eggs
1/2 cup full-fat coconut milk
1/4 cup almond flour
1/4 cup low-carb sweetener
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
Instructions:
Preheat oven and prepare crust: Preheat oven to 350°F (175°C). If using a store-bought crust, use a lower-sugar option. For a homemade crust, use almond flour and coconut oil.
Make the filling: In a large bowl, whisk together pumpkin puree, eggs, coconut milk, almond flour, sweetener, cinnamon, ginger, cloves, and salt until smooth.
Bake: Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. Let cool completely before serving.
Ingredients:
Crust (optional):
1 ½ cups almond flour
2 tbsp melted butter
1 tbsp low-carb sweetener
½ tsp ground cinnamon
¼ tsp salt
Filling:
16 oz (2 cups) cream cheese, softened (room temperature)
1 cup pumpkin puree (unsweetened)
2 large eggs
½ cup low-carb sweetener
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Pinch of salt
½ cup heavy cream (or coconut cream for dairy-free)
Instructions:
Preheat Oven: Preheat your oven to 325°F (165°C).
Prepare the Crust (optional): In a medium bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt. Stir until combined. Press the mixture into the bottom of a greased 9-inch springform pan, making sure it's even. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until well combined. Add the eggs, one at a time, mixing well after each addition. Slowly add the heavy cream, mixing until smooth and creamy.
Assemble the Cheesecake: Pour the filling mixture (over the cooled crust if using) in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake: Bake at 325°F for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight, to allow it to fully set.
Serve: Once chilled, remove from the springform pan and transfer to a serving plate. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flavor.
Ingredients:
2 cups almond flour
1/4 cup chopped almonds (or more if you like!)
2 large eggs
1/2 cup low-carb sweetener
1 tsp baking powder
2 tsp pumpkin spice (or adjust to taste)
1/2 tsp vanilla extract
Pinch of salt
1-2 tbsp melted butter for added richness (optional)
Instructions:
Preheat Oven: Set your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, combine almond flour, baking powder, pumpkin spice, chopped almonds, and salt.
Whisk Wet Ingredients: In a separate bowl, whisk the eggs, sweetener, and vanilla extract until well combined. If using, add the melted coconut oil or butter here.
Combine and Form Dough: Add the wet ingredients to the dry ingredients and mix until a thick dough forms. You may need to knead it gently by hand.
Shape Biscotti Log: Transfer the dough onto the parchment-lined baking sheet and form it into a log about 10 inches long and 3-4 inches wide. Flatten the top slightly.
First Bake: Bake for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and let it cool for about 10 minutes.
Slice into Biscotti: Once cooled, use a serrated knife to carefully slice the log into 1/2-inch thick biscotti.
Second Bake: Place the biscotti slices back on the baking sheet, cut side down. Bake for an additional 10-15 minutes on each side, or until they reach your desired level of crispness.
Cool and Enjoy: Let the biscotti cool on a wire rack before enjoying. They’ll continue to harden as they cool.
1/2 plate: Non-starchy vegetables (green beans, salad, Brussels sprouts)
1/4 plate: Protein (turkey, ham)
1/4 plate: Low-carb sides (mashed cauliflower, stuffing alternative)
Small portion: 1-2 bites of a traditional favorite if you really want it
Traditional mashed potatoes
Bread rolls and biscuits
Pecan pie, traditional pumpkin pie
Sugary drinks and cocktails
Turkey, ham, roasted chicken
Green beans, Brussels sprouts, salads
Roasted vegetables (no glaze)
Sugar-free cranberry sauce
Mashed cauliflower
Bring your own crustless pumpkin pie or low-carb dessert
Have a small to moderate portion with protein to slow absorption
Test your blood sugar 1-2 hours after to see how you did
Here are some ideas, drawing on those classic fall flavors:
Pumpkin Spice Greek Yogurt Parfait: Layer 1 cup plain Greek yogurt with 1/4 cup pumpkin puree spiced with cinnamon, ginger, and nutmeg. Top with 1/4 cup chopped pecans and a drizzle of sugar-free maple syrup (for example, Log Cabin sugar-free syrup).
Apple Pie Parfait: Layer diced apples cooked with cinnamon and a touch of nutmeg with plain Greek yogurt and chopped walnuts.
Apple Pie Yogurt Bark: Spread plain Greek yogurt on a baking sheet lined with parchment paper. Top with thinly sliced apples, a sprinkle of cinnamon, chopped walnuts, and a drizzle of natural almond butter. Freeze until solid, then break into pieces.
Pumpkin Spice Latte Smoothie: Blend unsweetened almond milk, pumpkin puree, a scoop of protein powder, a dash of cinnamon and nutmeg, and a few ice cubes.
Pumpkin Spice Chia Seed Pudding: Combine chia seeds with almond milk, pumpkin puree, pumpkin pie spice, and a low-carb sweetener (optional). Let it sit in the fridge overnight to thicken. Top with a dollop of whipped cream and a sprinkle of cinnamon.
Pumpkin Spice Roasted Chickpeas: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Drain and rinse chickpeas and pat them dry with a paper towel (the drier they are, the crispier they’ll get while roasting). Toss the chickpeas with olive oil, pumpkin pie spice, cinnamon, nutmeg, and sea salt. Spread them in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes, shaking the pan halfway through to ensure even crisping. Serving size 1/3 cup.
Turkey Cranberry Roll-Ups: Spread a thin layer of cream cheese on slices of deli turkey (reheated). Top with a dollop of sugar-free cranberry sauce and a few spinach leaves. Roll up and enjoy!
Mini Turkey Meatballs with Cranberry Dipping Sauce: Combine ground turkey with chopped onion, garlic, and herbs. Form into small meatballs and bake or pan-fry. Serve with a side of sugar-free cranberry sauce for dipping.
Spiced Apple Slices with Almond Butter: Slice a small apple and sprinkle with cinnamon and a pinch of nutmeg. Serve with 2 tablespoons of almond butter for dipping.
Don’t have time to whip up something from scratch? Here are some GD-friendly options to keep things festive and satisfying:
Premier Protein Pumpkin Spice Shake – 30g protein, 3g carbs per shake. Perfect as a quick breakfast or snack.
Atkins Pumpkin Spice Latte – 15g protein, 6g carbs for a warm, seasonal sip.
Nutpods Pumpkin Spice Creamer – 0g carbs per tablespoon for your morning coffee.
– 1g carbs per tablespoon, creamy and sweet without the sugar.
Always double-check the nutrition label and pair with protein or fat for better blood sugar balance.
1. Can I have any traditional Thanksgiving foods?
Yes! Small portions of traditional dishes can often fit into your meal plan. Prioritize protein and veggies first, then add a small scoop of your favorite starch. Test your blood sugar to see how your body responds.
2. What if my family doesn't understand my dietary restrictions?
You can say, "I'm managing a temporary health condition during pregnancy and need to be mindful of what I eat. I brought a dish I can enjoy!" Most people will be supportive. If not, focus on your health and your baby—that's what matters.
3. What if I spike after Thanksgiving dinner?
It happens! Go for a walk, drink water, and don't beat yourself up. One meal won't derail your management. Get back on track with your next meal.
4. How do I handle dessert peer pressure?
Bring your own dessert and serve yourself first. You can also say, "I'm full, but I'll save room for my pumpkin pie later!" Most people won't push.
5. How much turkey can I eat?
As much as you want! Turkey is pure protein with zero carbs. Load up on it—it's your best friend at the Thanksgiving table.
6. What about gravy?
Gravy can be tricky because it's often thickened with flour or cornstarch (carbs). Make your own with pan drippings and a low-carb thickener like xanthan gum, or use a small amount of traditional gravy and account for the carbs.
7. Can I have mashed potatoes?
Traditional mashed potatoes are high in carbs. A small scoop (about 1/4 cup) might work for some, but the mashed cauliflower recipe in this post is a better bet—it tastes amazing and has 75% fewer carbs!
8. What's the best time to eat Thanksgiving dinner for blood sugar control?
A: Stick to your regular meal schedule if possible. If dinner is later than usual, have a balanced snack beforehand so you're not overly hungry and tempted to overeat.
9. Should I skip my meals or snacks to "save room" for Thanksgiving dinner?
No! Skipping meals can lead to low blood sugar and then overeating later. Eat your normal breakfast, lunch, and snacks to keep your blood sugar stable throughout the day.
Thanksgiving with gestational diabetes can feel isolating, but you're part of a community of thousands of moms navigating the exact same thing. In the HIgedi app, you'll find:
Real meal photos with blood sugar readings so you can see what works
24/7 support from moms who've been there
Recipe ideas and holiday tips shared in real-time
Zero judgment—just understanding, encouragement, and practical advice
Download the HIgedi app (free on iOS and Android) and connect with your people. You don't have to figure this out alone.
Yes, food is a big part of Thanksgiving—but it's not the only part. This year, focus on gratitude, connection, and celebrating with the people you love. Your baby is getting everything they need because you're taking such good care of yourself.
You've got blood sugar-friendly recipes, a plate strategy, and a whole community cheering you on. You're going to have a wonderful Thanksgiving.
Happy Thanksgiving! 🦃🧡
Get a Free 20-Day Shopping List
Join 6,500+ moms in the HIgedi app sharing real meals, blood sugar results, and judgment-free support.
Sweet Potato Rounds with Tuna Salad: Top roasted sweet potato rounds with a scoop of tuna salad made with Greek yogurt instead of mayo. For extra flavor, mix in some chopped celery, red onion, and Dijon mustard.
Sweet Potato with Cottage Cheese and Cinnamon: Bake a sweet potato and top with a scoop of cottage cheese (blended for a smoother texture). Sprinkle with cinnamon and a drizzle of sugar-free maple syrup for a warm and comforting snack.
Leftover Turkey and Cranberry Quesadillas: Fill low-carb tortilla with shredded leftover turkey, cheese, spinach, and a spoonful of sugar-free cranberry sauce. Cook in a pan until the cheese is melted and the tortilla is golden brown.
Cranberry and Almond Bites: Combine almond flour, chopped almonds, dried cranberries (just a few!), coconut oil, and a low-carb sweetener. Roll into small balls and enjoy.
Siggi's Pumpkin & Spice Yogurt – 15g protein, 14g carbs per serving. Great paired with nuts for balance.
Jordan's Skinny Syrups Sugar-Free Pumpkin Spice – 0g carbs, perfect for coffee or tea.
Twinings Pumpkin Spice Chai Tea – 0g carbs per serving (just avoid adding sugar).
Truvani Vegan Pea Protein Powder, Pumpkin Spice – 20g protein, 4g carbs per scoop.
Rip Van Pumpkin Spice Keto Wafer Cookies – 1g protein, 10g carbs per wafer for a crunchy treat.
Quest Nutrition Pumpkin Pie Protein Bar – 20g protein, 24g net carbs per bar—best if you plan ahead and balance your day.