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Embracing Dietary Diversity at Your Holiday Table: A Flavorful Feast for All


SPONSORED CONTENT -- (StatePoint) The holidays, a time for gratitude and celebration, can be particularly challenging for those living with dietary restrictions.

A recent national survey commissioned by Amy’s Kitchen and conducted by Atomik Research showed that more than 32% of households live with someone with a dietary restriction. Whether you’re following a gluten-free, dairy-free or plant-based diet, or feeding someone who does, there’s no need to miss out on the joy of a flavorful holiday feast. With a little guidance, you can not only survive the holiday season but truly savor it without sacrificing holiday classics.

Explore these holiday-inspired recipes that cater to various dietary preferences from the culinary team at Amy’s Kitchen, a brand known for its dedication to inclusivity and accommodating a variety of dietary lifestyles.

Green Bean Casserole

For those with celiac disease or a gluten sensitivity, traditional green bean casserole can be a no-go. Amy’s Kitchen offers a delightful gluten-free option that is even better than the original.


• 1 medium-sized onion, sliced 1/2-inch thick

• Extra virgin olive oil

• Salt and pepper, to taste

• 1 can Amy’s Mushroom Bisque with Porcini

• 1 teaspoon cornstarch

• 2 cups green beans, frozen

• 1 cup wax beans, frozen

• 1 cup prepared gluten-free stuffing

• 1/2 cup chopped almonds


Preheat oven to 425 degrees F. Roast onion slices on a baking sheet with olive oil, salt and pepper for 15 minutes at 425 degrees F. Set aside. Reduce oven temperature to 350 degrees F. In a saucepan over medium heat, whisk Amy’s Mushroom Bisque with Porcini and cornstarch until it bubbles, then remove from heat. Combine green beans, wax beans and mushroom soup mixture in a bowl, season and mix. Transfer the mixture to a casserole dish or cast iron skillet. Top with 1 cup of prepared, gluten-free stuffing, mixed with chopped almonds and roasted onions. Bake for 25 minutes, or until bubbling at the edges and the topping is golden.

Lentil Shepard’s Pie with an Amy’s Kitchen Twist

Shepherd’s pie is a classic holiday favorite, and this redesigned modern version is vegan and gluten free.


• 1 can Amy’s Organic Lentil Vegetable Soup

• 2 cups sprouted lentils, cooked

• 3 medium Yukon gold potatoes, cooked with skin on

• 1/2 cup almond milk

• 2 teaspoons vegan butter

• 1/2 cup leeks, shaved

• 1/2 cup Brussels sprouts, shaved

• 2 tablespoons olive oil

• Salt and pepper, to taste


Preheat oven to 350 degrees F. Warm one can of Amy’s Organic Lentil Vegetable Soup with sprouted lentils in a saucepan over medium heat for 8-10 minutes. In a separate pan, mash potatoes with almond milk and vegan butter, seasoning with salt and pepper. Sauté leeks and Brussels sprouts in olive oil until slightly crispy, seasoning with salt and pepper. Layer soup mixture at the bottom of a baking dish, top with mashed potatoes, and finish with sautéed leeks and Brussels sprouts. Bake for 5-7 minutes and serve immediately.

Amy’s Kitchen offers a wide array of holiday recipes to help you create a delicious, inclusive and memorable celebration. Find more holiday-inspired dishes and ideas at:

While accommodating dietary restrictions and lifestyles can seem tricky, easy tweaks on classic recipes means you can host your holiday feast without sacrificing taste and tradition.


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