By: Kelly Jones MS, RD, CSSD, LDN

While the holidays are a time meant for thanks, peace and bringing family and friends together, food can either be a big part of that or get in the way of it. I hear too much chatter about the judgement placed on family members who have special dietary requirements. It’s important any time of year, but especially this time, to remember there is no one diet for everyone and it isn’t anyone’s place to judge someone else’s dietary preferences or needs. What may seem weird to someone, may be treating an inflammatory condition or IBS in another. So whether someone is labeling their diet as “vegan”, “paleo”, or “gluten-free” or has a true allergy to a grain, nuts, or dairy, for example, be compassionate and don’t try to force food on others.

Still, there’s no reason why we can’t come up with dishes that fit everyone’s dietary needs! Chances are, if there is someone in your family who avoids meat, they don’t care about having an alternative to turkey or they’d bring their own! When it comes to the side dishes however, this is where we can get creative with old classics, or just swap simple ingredients to make it all work.
Many vegan dishes can also be prepared gluten-free and nut-free if needed. There’s no reason flavor has to be sacrificed in these cases either.

Here are link to an appetizer, soup and two more side dishes, in addition to the black rice and squash bowl recipe, below! Black rice is slightly more rich in protein and fiber than traditional rice, while also being higher in antioxidants. Even better, it adds a really pretty pop of color to the table versus the standard white or brown rice that will blend in with the potatoes and rolls. Feel free to use brown or wild rice if you wish, though.
• Pistachio Stuffed Dates (can also stuff with sunbutter to account for allergies)
• Butternut Squash and Leek Soup
• Maple Roasted Butternut Squash, Brussels Sprouts and Cranberries
• Simple Refined-Sugar Free Cranberry Sauce

If you’re still in need of ideas check out last year’s side dish and dessert round up from the PAND blog.

Ingredients:
• 1 Cup dry black rice
• 1 large acorn squash
• 2 packed cups of cut spinach or kale leaves
• 1/2 Cup pomegranate arils

Dressing
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 3 tbsp apple cider vinegar
• 1 heaping tbsp dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp salt
Directions:
• Heat oven to 350 degrees F
• Cut acorn squash in half and remove seeds and pulp. Place face down on oiled baking sheet and place in oven. Let cook for 30-40 minutes, until tender.
• Add 1.5 cups of water to 1 cup rice in a medium stockpot. Bring to a boil then reduce to a simmer for 20-35 minutes, until all water is absorbed.
• While squash is baking and rice is cooking, mix all dressing ingredients together in a small and whisk until well combined.
• Once squash is done, peel or cut the skin off, then dice the squash into small cubes.
• Toss squash with rice and mix I. Spinach or kale as well as pomegranate seeds.
• Finally stir in the dressing.
• Serve warm or cold.

Kelly Jones, MS, RD, CSSD, LDN, is a board-certified sports dietitian based in greater Philadelphia. As a media spokesperson, speaker, consultant, and nutrition coach, her expertise lies in performance nutrition, fitness club programming, and intuitive eating. High profile clients include the nationally recognized Newtown Athletic Club, the Philadelphia Phillies Minor League Organization, and United States Swimming. Kelly is also the co-creator of the virtual course “Fit Fueling: Mindful Eating for Active Females. Find her on Instagram, Facebook, Twitter and her blog.