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Some people love Thanksgiving only for the leftovers. Forget the main meal. That solitary midnight sandwich with the unlikely combination of carved turkey, cranberry sauce, stuffing, and maybe a smear of gravy is the ultimate achievement of a day of hard work in the kitchen, or putting up with difficult relatives, or watching football.
The days that follow then become a test of stretching one meal into as many formats as possible, from turkey soup to turkey pot pies, and turkey burritos to turkey gravy with mashed potatoes. For those who are up for the challenge, that bird never gets old.
The rest of us want as far away from that calorie laden turkey-fest as possible. Sure the Thanksgiving meal is great, but do we really want to relive it day after day for the week that follows? If not just for the waistline, then surely the taste buds need a break. After an afternoon of feasting on a mishmash of sweet and savory from the marshmallow sides and candied desserts to rich gravies and bacon flecked vegetables, what the rest of us really need is a full on turkey day detox.
When I say “detox” I’m not talking about some crazy diet. The day-after-Thanksgiving meal will not involve some combination of lemon juice, honey, and chili powder to be consumed until the body weakens from calorie deprivation. No, this Thanksgiving cleanse will be one for the palate.
In stark contrast to the mouth confusion of the day before, the day-after meal will involve distinct bold flavors free of candied toppings. Carbohydrates will come from vegetables, the kinds that are green and not smothered in bacon. Potatoes, yams, and all their starch laden cousins will be strictly off limits. And after the food coma inducing protein gorge of the day before, dare I say but that I think the day after meal should be meat-free.
Before you cry “boring,” rest assured there are many flavorful and filling vegetarian meals, light on the starch and low on gratuitous fat that are so satisfying you won’t even know that you’re missing anything. To be filling without meat you need protein and fiber, which comes nicely packaged together in the form of legumes, otherwise known as beans and lentils. As for the greens, I’ll look for anything I didn’t serve on Thanksgiving, so no to green beans and Brussels sprouts but yes to kale, okra, spinach, and just about anything else from the produce aisle that I did not eat the day before. Finally, to add flavor and while keeping it light, I’ll dig into the spice cupboard for powerful seasonings that will go a long way toward stimulating the palate rather than dulling it with a coating of fat.
To meet all these requirements and limit my time in the kitchen (I will have spent enough time there already), I’ll rely on some pantry staples mixed in with a few fresh ingredients. Canned chickpeas and fire roasted canned tomatoes make a hearty base for a stewed vegetarian main course. But first I’ll sauté onions and garlic with some potent spices like whole cumin and coriander seeds and a couple of dried red chili peppers. To those fragrant spices I’ll mix in some handfuls of chopped kale until the kale is wilted. Then I’ll add in those pantry staples, tomatoes and chickpeas, and let the mixture simmer until the flavors meld.
I could eat that by the spoonful as is or, if a little more substance is needed, some rice or even Israeli couscous would make a nice foil for the mild spice.
Chickpeas are just the beginning. Lentils can find their way into a vegetarian soup with along with bits of Thanksgiving veggies that didn’t make it into a dish: carrot trimmings, diced parsnips, sliced left over celery spears. Red beans and rice is a one pot dish from the pantry than can be made healthier by substituting brown rice and using canned chipotle peppers to add smoke and spice without the usual Andouille sausage.
Mashed potatoes are lovely and turkey divine. And on Turkey Day, no one can get between me and my bacon smothered Brussels sprouts. But there is a reason why it is Thanksgiving Day and not Thanksgiving Week. With belly full and taste buds fatigued, the days following Thanksgiving I need a change of pace and change of taste from the day before. Leave the left-over-palozza to the others. The day after Thanksgiving I’m going full on spicy tasting, vegetable filled, and totally satisfying Turkey Day Detox.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1107-post-thanksgiving-eating/
Turkey Day Detox
Some people love Thanksgiving only for the leftovers. Forget the main meal. That solitary midnight sandwich with the unlikely combination of carved turkey, cranberry sauce, stuffing, and maybe a smear of gravy is the ultimate achievement of a day of hard work in the kitchen, or putting up with difficult relatives, or watching football.
The days that follow then become a test of stretching one meal into as many formats as possible, from turkey soup to turkey pot pies, and turkey burritos to turkey gravy with mashed potatoes. For those who are up for the challenge, that bird never gets old.
The rest of us want as far away from that calorie laden turkey-fest as possible. Sure the Thanksgiving meal is great, but do we really want to relive it day after day for the week that follows? If not just for the waistline, then surely the taste buds need a break. After an afternoon of feasting on a mishmash of sweet and savory from the marshmallow sides and candied desserts to rich gravies and bacon flecked vegetables, what the rest of us really need is a full on turkey day detox.
When I say “detox” I’m not talking about some crazy diet. The day-after-Thanksgiving meal will not involve some combination of lemon juice, honey, and chili powder to be consumed until the body weakens from calorie deprivation. No, this Thanksgiving cleanse will be one for the palate.
In stark contrast to the mouth confusion of the day before, the day-after meal will involve distinct bold flavors free of candied toppings. Carbohydrates will come from vegetables, the kinds that are green and not smothered in bacon. Potatoes, yams, and all their starch laden cousins will be strictly off limits. And after the food coma inducing protein gorge of the day before, dare I say but that I think the day after meal should be meat-free.
Before you cry “boring,” rest assured there are many flavorful and filling vegetarian meals, light on the starch and low on gratuitous fat that are so satisfying you won’t even know that you’re missing anything. To be filling without meat you need protein and fiber, which comes nicely packaged together in the form of legumes, otherwise known as beans and lentils. As for the greens, I’ll look for anything I didn’t serve on Thanksgiving, so no to green beans and Brussels sprouts but yes to kale, okra, spinach, and just about anything else from the produce aisle that I did not eat the day before. Finally, to add flavor and while keeping it light, I’ll dig into the spice cupboard for powerful seasonings that will go a long way toward stimulating the palate rather than dulling it with a coating of fat.
To meet all these requirements and limit my time in the kitchen (I will have spent enough time there already), I’ll rely on some pantry staples mixed in with a few fresh ingredients. Canned chickpeas and fire roasted canned tomatoes make a hearty base for a stewed vegetarian main course. But first I’ll sauté onions and garlic with some potent spices like whole cumin and coriander seeds and a couple of dried red chili peppers. To those fragrant spices I’ll mix in some handfuls of chopped kale until the kale is wilted. Then I’ll add in those pantry staples, tomatoes and chickpeas, and let the mixture simmer until the flavors meld.
I could eat that by the spoonful as is or, if a little more substance is needed, some rice or even Israeli couscous would make a nice foil for the mild spice.
Chickpeas are just the beginning. Lentils can find their way into a vegetarian soup with along with bits of Thanksgiving veggies that didn’t make it into a dish: carrot trimmings, diced parsnips, sliced left over celery spears. Red beans and rice is a one pot dish from the pantry than can be made healthier by substituting brown rice and using canned chipotle peppers to add smoke and spice without the usual Andouille sausage.
Mashed potatoes are lovely and turkey divine. And on Turkey Day, no one can get between me and my bacon smothered Brussels sprouts. But there is a reason why it is Thanksgiving Day and not Thanksgiving Week. With belly full and taste buds fatigued, the days following Thanksgiving I need a change of pace and change of taste from the day before. Leave the left-over-palozza to the others. The day after Thanksgiving I’m going full on spicy tasting, vegetable filled, and totally satisfying Turkey Day Detox.
Indian Spiced Chickpeas with Kale and Roasted Tomatoes
Made with roasted diced tomatoes, chickpeas, vegetable oil, onion, garlic, cumin seeds, coriander seeds, garam masala, whole red dried chili peppers, kale
Made with roasted diced tomatoes, chickpeas, vegetable oil, onion, garlic, cumin seeds, coriander seeds, garam masala, whole red dried chili peppers, kale
Serves/Makes: 4
- 3 tablespoons vegetable oil
- 1/2 medium onion
- 1 clove garlic
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 3 whole red dried chili peppers
- 6 cups loosely packed kale leaves, stems removed, cut in one inch strips
- 1 can (15 ounce size) chickpeas, drained
- 1 can (15 ounce size) fire roasted diced tomatoes
- salt and pepper
Heat oil in a wok or large saute pan over a medium high flame. Cut onions in small dice and add to the hot oil. Saute for 3-4 minutes until softened.
Chop garlic and add to onion along with coriander, cumin, garam masala and red chilies. Saute, stirring frequently, for 1-2 minutes until fragrant.
Add kale to the pan in batches stirring with each addition until leaves wilt. Once all kale has been incorporated and is wilted down, about 6-8 minutes, add chickpeas and tomatoes and stir all to combine.
Bring mixture to a simmer. Season with a bit of salt and pepper. Cover the mixture with a lid and reduce heat to medium low. Let simmer for another 10 minutes. Adjust seasoning with salt and pepper if necessary.
Serve as is or with Israeli couscous, rice, or some other starch.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1107-post-thanksgiving-eating/