Happy Thanksgiving!

Happy Thanksgiving!

It is the time to be grateful for all the good in life with family and friends. It is also the time to share delicious traditional food! Sometimes, this holiday feast can be large in portion and loaded with sugar, salt, fat, etc. But we can bring a healthy Thanksgiving dinner to the table if we make a few changes to the recipe!



Classic main course for Thanksgiving! Here are some tips to make the popular turkey dish a bit healthier. Choose natural fresh or frozen turkey over ones that are seasoned, basted, or pre-stuffed to avoid having too many additives. Herb-roasted turkey can be a good choice. If a stuffed turkey is preferred, consider adding lemon, apple, onion, garlic, rosemary, and sage.


Pumpkin Pie

Another popular and traditional dessert on Thanksgiving. Tasty, but this one can be tricky for people with kidney problems. Kidney Kitchen has offered an alternative pumpkin dessert recipe so everyone can join the celebration! If pumpkin pie is a must-have dessert, limit the portion size. 


Pumpkin Maple Custard from Kidney Kitchen (8 servings)



1 ½  cups soy milk

1 cup canned pumpkin

3 egg yolks

1/3 cup of sugar

¾ teaspoon pumpkin pie spice

1 teaspoon maple syrup



1. Heat soy milk in the microwave to simmer

2. Mix egg yolk and sugar

3. Mix the rest of the ingredients except the maple syrup

4. Pour the mixture into slightly oiled souffle cups to ½ to 2/3 full

5. Place souffle cups in the baking dish. Pour hot water in the baking pan to halfway up the sides of the souffle cup

6. Bake at 325 for 1 hour to 1 hour 10 mins.

7. Cool completely

8. Warm maple syrup and drizzle over the top before serving

  • * All research and clinical data should be used as reference purposes only, results may vary.
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