Make your Thanksgiving feast both delicious and healthy with these new dishes.

5 Delicious Dishes for a Healthy Thanksgiving

For many, the best part of Thanksgiving dinner is the side dishes. But butter-rich mashed potatoes and other traditional dishes are heavy, high-carb, and not particularly nutritious. No wonder you feel like you’re in a “food coma” after dinner.

In next month’s Thrive Kitchen class, Creative Thanksgiving Sides,  we will learn to put some new twists on traditional favorites and create more interesting side dishes that are lighter and healthier too.

Class will be held on Wednesday, November 13th, from 6:30 to 8:30 pm in the Thrive Kitchen at Kaiser Permanente Mission Bay Medical Office Building, 1600 Owens Street in San Francisco. At the Thrive Kitchen, we emphasize having fun while getting a hands-on introduction to healthy cooking techniques.

We’ll be learning to cook tasty and crowd-pleasing  side dishes that are as nutritious as they are delicious. Examples include healthy versions of cranberry sauce, salads, soups, and vegetable dishes.

Cost is $30 for Kaiser Permanente members and $40 for non-members and includes the meal we cook together. Registration is open and advance sign-ups are required. To reserve a space, email or call (415) 833-3450.

For more information on Thrive Kitchen or Dr. Linda Shiue, MD, visit my Facebook page The Doctor’s Spicebox or my blog, SpiceboxTravels. 

Linda Shiue, MD, is a primary care doctor and professionally trained chef who believes that the best medicine is prevention, based upon a healthy lifestyle. As Director of Culinary Medicine at Kaiser Permanente San Francisco, she is developing a teaching kitchen to empower patients with a new set of skills and knowledge to improve their health and wellness--nutrition applied through cooking skills. Classes are offered through the Health Education Department at (415) 833-3450. In addition to seeing patients, Dr. Shiue offers cooking demonstrations and hands-on workshops in which students learn to prepare seasonal produce lavishly flavored with spices and fresh herbs. Her food writing has appeared in The Washington Post, The San Francisco Chronicle, Remedy Quarterly, Salon, Culinate, and online editions of The New York Times and Smithsonian Magazine. She also has her own website,