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).
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.
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.
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. 🙂
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
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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