Tired of the usual after-meal discomfort, I challenged myself to make a real, whole foods Thanksgiving Dinner with a few gluten-free items thrown in.
Not until after dinner was prepared did I realize that most of the meal was gluten-free (the turkey recipe called for dried onion soup mix).
The Menu:
Turkey Breast
At first, we thought we had an emergency! My 8-pound turkey breast wouldn’t fit in my large 6 qt crock pot. Seeing my despair, my hero of a husband grabbed his trusty Buck knife and started cutting away at the raw turkey! He was going to make it fit! And he DID! This turkey was by far the best we’ve had in years.
Cheesy Herb Potatoes
These were easy and QUICK to make! For years I’ve followed a typical mashed potato recipe, but these were the BEST! My only regret was not sprinkling more herbs on top. I started off with 1 teaspoon each of Rosemary, Parsley, and Basil. Next time I’ll use 2 teaspoons of each seasoning. Because we’re a family of 7, I doubled the recipe, and we had enough for one person to have leftovers. My husband, who doesn’t like mashed potatoes, gobbled these up.
I love cornbread, especially cornbread in milk (Y’all know I’m a ‘Bama gal, right?). I thought these were delicious, but my children were a little skeptical. I’ll make the muffins again. They’ll grow on ’em.
Green Beans
We skipped the green bean casserole this year, but no one seemed to complain about its absence. OK, maybe they did a little, but green beans without all of the extras were still delicious.
Sweet Potatoes
No marshmallows for us! Like the green beans, there wasn’t a typical casserole for our sweet potatoes–they were simply baked in the oven. After learning about the nutritive benefits, we’re incorporating these into our diet on a regular basis!
Orange-Apple Cranberry Sauce
Not until I re-read the instructions, did I realize that I was supposed to *chop* the apples, rather than slice. I blame pregnancy brain for that one. But it was still delicious, the children loved it, and best of all, there were no circular can imprints along the sides.
Gluten-Free Pumpkin Spice Cake w/ Cream Cheese Frosting
This tweaked-to-make-it GF recipe is from Vintage Remedies. If you have a copy of the book The Vintage Remedies Guide to Real Food, you’ll find the recipe under the Pumpkin section. (Recipe reprinted with permission from the author)
A nice end-of-meal treat that didn’t leave us feeling sick to our tummies. π
BTW, if you’re interested in learning more about natural health, VR is a great place to study!
1 1/2 sticks of butter, softened
1 1/2 cups of sucanat
2 cups of pumpkin puree
1 teaspoon of pure vanilla
3 eggs
1 tablespoon of lemon juice
3 cups of GF flour (the original recipe calls for wheat flour)
1/2 teaspoons of baking soda (aluminum free)
1/2 teaspoons of salt
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 cup of milk
Cream together the butter and sugar. Add the eggs one at at time, then pumpkin, lemon, milk, and vanilla. Mix until blended. Add dry ingredients, one cup at a time. Pour into 3 greased 9-inch pans (I only used two pans). Bake at 350 for 20 to 25 minutes or until golden brown.
For the frosting: 8 ounces of cream cheese mixed with 4 teaspoons of real maple syrup.
The author suggests frosting only the tops and stacking the layers for a “rustic look.”
I had the most beautiful picture of the finished cake, but my camera ate it (no pun intended).
There you go! Our real/whole food holiday dinner. If you try any of the above recipes, let me know what you think.
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Carie says
I guess we had a real/whole food Christmas eve dinner with friends. I soaked our turkey in a brine of vegetable broth that I made. So moist and yummy. I think the thermometer is the key. I got the recipe from Food Network. We have opted for green beans that are slightly stir fried, with garlic and a bit of chili.
The Mama Behind the Story says
That sounds delicious. π
Jacqueline says
You are making me very hungry, Sara Elizabeth!
I just stopping in to give a warm greeting and wish you a “Happy New Year”, friend! I greatly value your insights and like-mindedness.
I have given a lot of thought as to how I will use my time this year, and I will be cutting way back on visiting blogs. BUT, I thought I would share this: if you find a moment to visit and a comment, I will do my best to always return the favor. I desire to go deeper, not broader, and I thought of you π
The Mama Behind the Story says
Jacqueline, it’s always such a blessing to see you here. π You’re an inspiration to me, and I admire you tremendously. So thankful for your friendship. π
Chrissy88 says
I had Christmas food that is very traditional for us. Unfortunately, afterward I had swollen ankles and a feeling of bloating for DAYS. Next year I am going to have to scrap tradition and go with a whole new healthy menu. Thanks for sharing your meal as inspiration.
The Mama Behind the Story says
Thanks for visiting. π And yes, this was the first time I had a Thanksgiving dinner and didn’t feel sick afterwards.
Barb says
Your dinner sounds so yummy! Personally, I like my cranberry chutney to be a little chunky – sliced sounds perfect to me!
Thanks for sharing your holiday meal at Motivation Monday!
The Mama Behind the Story says
Barb, I’m with you!! I thought it was great with the chunky apples!
Stephanie Kay says
This sounds delicious!! My mouth is watering just thinking about corn muffins. It’s been YEARS since I put corn bread in milk (Arkansas girl here). I might need to introduce my kids to that yummy treat. Thanks for linking at Family Fun Friday.
The Mama Behind the Story says
I love a good cornbread in milk. π