Tuesday, November 20, 2012

A Grain Free Thanksgiving

For many people who have an intolerance or allergy to wheat, the holidays can be a hard time food wise.  Huge spreads of goodies, and half of them that can't be eaten.  I feel your pain as my youngest daughter can't have any wheat without breaking out into painful, itchy rashes.

Here to save the holidays, are some delicious foods that will leave you feeling like you haven't missed out on a thing!

Photo from mommypotamus

Kristen from Real Food Renegade has prepared some awesome dishes to share with all of us, including these great stuffing and cranberry recipes from Heather at mommypotamus.  And yes I know cranberry salad is already grain free, but this version is probably a lot healthier than what comes out of a can.  LOL
Photo from mommypotamus

Jenny at Nourished Kitchen can help you with slow roasting the perfect turkey, as well as this want to eat the picture Pecan Pie.  (Photos from Nourished Kitchen)

slow-roasted turkey
Maple Pecan Pie

How about topping off that pie with some delicious dairy free hot chocolate!  Check out this amazing hot chocolate recipe from The Whole Journey.

As an alternative to the typical mashed potatoes, here's an interesting twist on them, and some grain free gravy, from The Whole Journey newsletter...

Healthy Mashed Potatoes and Savory Gravy

1      head of garlic

1      tablespoon grapeseed oil (or more as needed)

2      parsnips

2      carrots

1      sweet potato

1      yam

2      Yukon Gold potatoes (medium)

¼     cup full fat Greek yogurt

1      cup (or more as needed) bone broth
4      tablespoons freshly chopped oregano

4      tablespoons freshly chopped parsley

4      tablespoons freshly chopped chives

lemon pepper and fresh horseradish, to taste

Preheat oven to 400 degrees. Cut ¼ to ½ inch off the head of garlic, leaving skins intact but exposing the tops of the cloves. Brush lightly with 1 teaspoon oil. Place in ramekin or muffin tin and cover with foil. Wash veggies well. Cut into small pieces, toss with grapeseed oil and salt and pepper, and place in a roasting pan. Roast garlic and veggies at the same time in preheated oven for 45 minutes.

When veggies are finished, mash them in a blender, food processor, or in a pot with a masher. Add chicken or veggie broth as needed for consistency. Squeeze cloves from the garlic skins into the vegetable mixture. Add ¼ cup Greek yogurt and continue blending or mashing. Work in herbs. Add lemon pepper and/or fresh horseradish if desired. 

Savory Gravy

1      medium onion, finely diced

1      cup vegetable stock

3      tablespoons grapeseed oil

3      tablespoons spelt or potato flour

2      ounces ghee (clarified butter)

sea salt to taste

freshly ground pepper to taste

In a skillet, sauté the onion in grapeseed oil until brown. Add the ghee and lower heat. As the ghee melts, add the flour, stirring constantly to  keep it from burning. After the flour browns, add vegetable stock and cook until gravy thickens.

Enjoy relaxing and eating, and a very Happy Thanksgiving to you all!!!  :)

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