We all know that the holidays can be hard when it comes to eating the right foods. It does not have to be hard and I’m here to show you how easy it can be to stick to your healthy eating plan. Here are some of my favorite Thanksgiving Day recipes that are gluten, dairy and refined sugar free.
Here are some great Thanksgiving Recipes
- 1 stick of Kerry Gold butter
- 1/3-cup fresh sage
- 1 lemon
- 1 orange
- 1 onion
Soften butter mix chopped sage with butter. Mold into a log then put in freezer in plastic wrap. Take out when hardened and cut into ¼ inch discs. Place discs under skin of turkey (separate skin) throughout. Cut lemon, orange and onion in quarters and place inside turkey. Salt and pepper to taste.
Gluten Free Fennel and Apple Stuffing
- Gluten free bread (16 cups cubed)
- 1 stick of butter
- 1 cup chopped apple
- 2 cups chopped onion
- 1 cup chopped fennel
- 1 TBSP fresh thyme (chopped)
- 1 TBSP fresh sage (chopped)
- 3 cups turkey or chicken broth
Melt butter on top of stove on medium heat. Add in apple, onion, fennel, thyme, sage and cook till tender (about 15-10minutes). Let bread sit out long enough to get stale. When stale, cut into cubes and place in large bowl. Poor butter and vegetable mix over bread and then pour chicken broth over mixture to desired moisture. Add salt and pepper for taste (if needed). Transfer mixture to baking dish, cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
Maple Butternut Squash
- 1 large butternut squash
- 1/3-cup maple syrup
- Olive oil
- Salt to taste (Himalayan sea salt)
Peel squash and cube. Spread squash out on baking pan so that it does not steam. Pour enough olive oil over squash to coat. Pour maple syrup and salt to taste. Bake squash at 400 for about 30-40 min (edges will be slightly brown).
Gluten Free Gravy
Place 2-3 chopped onions, 4-5 celery sticks and 4-5 carrots under turkey while cooking. When turkey is finished take emersion blender and blend cooked veggies together with turkey drippings or pour everything into a blender and blend (add salt and pepper to taste). It will thicken as it sits, you may also add some arrowroot powder to make thicker.
Mashed Sweet Potatoes
- 4-6 large sweet potatoes, peeled and cut into 1″ chunks
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1 heaping tablespoon coconut oil
- Salt and pepper to taste
Peel and cut sweet potatoes, and place in a large pot filled with water. Bring water to boil, and boil sweet potatoes until soft (about 20 minutes). Drain sweet potatoes and place in a large bowl, or kitchen aid mixer. With kitchen aid mixer, or hand mixer, mash sweet potatoes on low. Add coconut oil and almond milk while continuing to mix. Add salt and pepper to taste. If you like your sweet potatoes extra sweet you may add some grade B maple syrup.
Brussels Sprouts with Bacon
- 1 pound Brussels sprouts
- 4 slices of gluten and nitrate free bacon
- 1 TBSP coconut oil
Wash and cut Brussels sprouts in half. Place on baking pan and cover with melted coconut oil. Cut bacon into small pieces and spread over Brussels sprouts. Bake at 350 for 30 minutes. You can add some balsamic vinegar at the end if you like.
- 1 ½ cups of almond flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ tsp. salt (sea salt)
- ½ cup coconut oil
- ½ cup grade B maple syrup
- 2 eggs
- 1 cup finely shredded carrots
- ½ cup crushed pineapple (in pineapple juice not syrup)
- 1 tsp. vanilla
Sift together dry ingredients in large mixing bowl. Add in wet ingredients and mix till moistened. Beat with hand mixer or kitchen aid on medium speed for 2 minutes. Bake in greased (with coconut oil) 8 inch square pan on 350 about 35 minutes. Cool for 10 minutes then remove from pan. Once completely cool frost with Dairy Free Cream Cheese Frosting (see recipe).
Dairy Free Cream Cheese Frosting
- 6 oz. Dairy Free Cream Cheese (I used the Daiya brand), room temp.
- 3 oz. butter, room temp
- 2- 2.5 TBSP of honey
Beat all ingredients together and frost cake