Thanksgiving and Gestational Diabetes

Pumpkin Pie Custard Cup Recipe and other lower carb variations of Thanksgiving favorites!

Most traditional Thanksgiving meal are fully carb loaded, so much, that going to a Thanksgiving get-together can be very stressful and deflating when you feel like you  cannot- eat- a – thing.  So, how can you enjoy your Thanksgiving holiday, relish the time with your loved ones, savor delicious food, AND manage this gestational diabetes gig?


Pumpkin Pie Custard Cup

Pumpkin Pie Custard Cups… Only 10g carbs per! See Recipe Below!

#1 Change of Perspective

So tell me why Thanksgiving is focused on food anyways?  Instead of focusing the day on food, focus the day on giving thanks, relationships and fun.

Focus on how blessed you are to have a sweet sugar baby growing inside of you and all the blessings you have received throughout the year.

Plan a couple fun activities… after dinner, go play with the kiddos and get some exercise, play cards, do something to move your focus away from food and towards spending time with your loved ones.  Some ideas… (Apples to Apples, Phase Ten, Pit, Scattergories, Kizmet, Uno, Tapples, Poker, Hand and Foot, Euchre, Go on a Walk, Play Bean Bags, Throw football with the little ones, etc)

#2 So, HOW do I get through dinner?

Start with low carb favorites

  • Turkey… go easy on the gravy but protein load on Turkey!
  • Relish Tray… Cucumbers, Broccoli, Celery, etc
  • Nuts, Olives, and Cheeses
  • Lettuce and Spinach Salads (just watch the dressing!)  I will share one of my favorites next week!

Be Prepared

You will not know the EXACT carbohydrate count on every dish but use your best judgment…. Here is a guide for traditional preparations:

  • Turkey- 0 carbs
  • Gravy- 10-15 carbs/cup
  • Mashed Potatoes-30-40 grams of carbs/ cup
  • Candied Sweet Potato Casserole-30-90 grams of carbs/ serving ( 8-12 servings/casserole)
  • Cranberry Salad: 25-70 grams of Carbs/ serving  (3” by 3” by 1” cube)
  • Pumpkin Pie-25-50 grams of carbs/slice (1/8th of pie)
  • Pecan Pie: 50-80 grams of carbs/slice (1/8th of a pie)
  • Green Bean Casserole- 20-30 grams/serving (6-8 servings/ casserole)
  • Dressing- 20-25 grams/serving (1/2 cup moist)

Skip High Carb Foods that you do not LOVE… can you say Cranberry Salad 🙂  Sorry if you love it, I am not a fan!

Complete your Thanksgiving Meal! Make your contribution friendly to your diet and bring something that would make your Thanksgiving Dinner complete— like a portion controlled crust-less pumpkin pie custard cup (see recipe at the end of the post)

Enlist a friend… do you know who is bringing the green beans?  Confide in them and ask them to bring a lower carb version such as this one…  Smothered Green Beans from links to other lower carb versions of traditional favorites at the end of the post.)

Just a Taste… Wanting just a bite of mashed potatoes? Put one teaspoon on your plate, eat it slowly, and don’t go back for seconds (Let’s face it, for some dishes, there is no a lower carb version that will satisfy the masses and for my family, mashed potatoes is one of them- if I brought mashed cauliflower to Thanksgiving instead of potatoes, my family would be irate J.  Remember have a small teaspoon to satisfy your cravings but account for it in your carb calculations!

Don’t forget your Snacks!  Even though it is Thanksgiving, try your best to eat as close to your schedule as possible… it will help keep your blood sugar stabilized.  Save something you skipped over at lunch for your snack… want a dinner roll but did not want to totally eat up your carb allowance… save back a half roll and eat it with leftover Turkey for snack.

# 3 Give yourself some grace!

Last but not least, do not be too hard on yourself.  Remember that stress can start you on a blood sugar rollercoaster by releasing cortisol and epinephrine (AKA adrenaline) that increases your blood sugar levels.  You may have a high after dinner number but do the best you can, give yourself some grace, take a walk, and move on.


Enjoy your pregnancy, Enjoy Thanksgiving, Enjoy your family, and Enjoy the delicious food!

Want more? Make sure are signed up for my newsletter HERE and keep in touch.

Also, “Like” me on Facebook!   Next week, I will be posting links to more lower carb variations of traditional favorites on facebook… don’t miss it and don’t forget to take a look at the Pumpkin Pie Custard Cup Recipe below!


Alternatives to Traditional Preparations        

Original: Candied Sweet Potato Casserole

Baked Sweet Potatoes from …. I love prefer my sweet potatoes this way.  In order to bring to a holiday party, bake potatoes in oven until soft in the middle, cut in halves or fourths, put a little water, apple juice, or chicken broth in a crockpot to keep them moist.  In order to accommodate everyone, you can bring a variety of condiments such as salt, pepper, butter for you but also brown sugar, cinnamon, and marshmallows- your love ones can build their own sweet potato to their preference.

Original: Cranberry Salad

I already admitted… I am not a fan, so I would prefer to make a spinach salad with cranberries… I will share my favorite early next week.  In the meantime… here is Wilted Beet Salad with Goat Cheese and Pinenuts from I Breathe I’m Hungry… but don’t forget if you are using soft cheeses, make sure that they have been pasteurized.

Original: Pecan Pie

Pecan Pie from with 27 grams of carbs/ serving… I have not tried this one yet… but it has FABULOUS ratings!  This could be a potentially good night snack paired with leftover turkey!

Original: Green Bean Casserole

Uncasserole it… Smothered Green Beans from Allrecipes.com4 NET Carbs/Serving.  This is my preferred green beans, GDM or no GDM, and has only 7 grams of carbs and 3 grams of fiber… 4 NET CARBS and is absolutely delicious… hence… fill your plate with these!

Original: Pumpkin Pie

Pumpkin Pie Custard Cups…. Adapted from Libby’s Pumpkin Pie Recipe

1 can pumpkin puree                3 eggs

½ tsp salt                                  2 tsp vanilla

1 tsp cinnamon                         ¼ tsp nutmeg

¼ tsp cloves                              ½ tsp ginger

¼ c real maple syrup                 1 can evaporated milk

Preheat Oven to 350 F.  Spray a 12 serving cupcake pan with cooking spray.  Combine spices and salt in a small bowl.  In a mixing bowl beat eggs and vanilla¸ thoroughly mix in pumpkin puree and spices.  Once well mixed, slowly stir in the evaporated milk until combine.  Fill cupcake pan and bake for 35 minutes.  Cool completely and remove from pan.  Serve with Real Whipped Cream!

1 custard “cup” is approximately 90 calories, 3.2 g fat, 10.7 g Carbs, 1.3 g Fiber, 3.9 g Protein

Want more? Make sure are signed up for my newsletter HERE and keep in touch.

Also, “Like” me on Facebook!   Next week, I will be posting links to more lower carb variations of traditional favorites on Facebook!