If you are working on optimizing your health & reducing stress in your life, eating foods that do not cause inflammation and digestive distress should be part of that process. For many people, removing grains, soy and dairy can be keys to feeling great and have made that shift in their eating habits. In fact, as a Health Coach, one of the first suggestions I make to someone who wants to feel better is to try eating gluten-free and soy-free and see how they feel. Most people report more energy, reduced or eliminated digestive issues, clearer thinking and find that many minor, nagging heath issues disappear. Food CAN be medicine!

So why should Thanksgiving dinner be any different? Just because you grew up eating bread stuffing or gravy with flour to thicken it, or pumpkin pie with a flour crust, does not mean you have to continue to do it as an adult. In fact, I believe Thanksgiving dinner can be even more creative, delicious & nutritious without wheat flours – and chances are you won’t have to deal with being bloated and loosening the belt afterwards!

And don’t worry – you won’t see any ubiquitous “mashed cauliflower” recipes here. As much as I actually like mashed cauliflower, I like variety more!

So prepare your bird and let me do the rest!

Let’s start with Side-dishes!

Root Vegetable Medley  


Root Veggie Pic
      

Prep time: 1 hour

Cook time: 50 min – 1 hour & 15 min (depending how soft you like the veggies)

Preheat oven to 350ᵒ F

 

Ingredients:

1 large parsnip (or 2-3 normal sized ones)

2 small golden beets (or 1 large)

1 large turnip

1 large rutabaga

1 large Japanese yam or a sweet potato (Optional)

½ onion, sliced

1 large apple

½ package cubed butternut squash

1 cup fresh cranberries (Optional)

½ cup coconut oil

Salt and pepper to taste

Instructions:

Peel all the root vegetables.

Chop all root vegetables, the squash, and the apple into small cubes.

Slice the ½ onion into strips.

Put all of the above into a 15 x 10 x 2 glass baking pan

Add the fresh cranberries (if desired)

Mix all ingredients together

Add the coconut oil to the mixture.

Add salt and pepper.

Cook for 25 minutes and then stir. If the mixture is dry, add more coconut oil.

Cook for another 25 minutes and stir again. The veggies may be cooked at this stage, but often they are crunchier than I generally like, so I tend to use the entire 1 hour and 15 cook time to soften them more, as well as get them crispier on the outside. SO GOOD!!!

(BONUS: eat leftovers of this dish as a hash with eggs for breakfast the next day! UNREAL!!!)

Root Veggie Pic Close up

 

  • What about stuffing? How can that be grain-free? Well, how about letting a Doctor provide you with a recipe! If you are not aware of Amy Myers, MD., then click this link right now and bookmark it! She is amazing and a great resource for getting to the root of your health issues! She also can cook! Here is her recipe for stuffing – Bacon, Apple & Sweet Potato Stuffing to be exact!  (I am drooling!!!)
  • And finally, that Pumpkin Pie everyone will be waiting for after dinner can be grain-free and your guests will never know it! By FAR, this is the absolute BEST grain-free pumpkin pie I have tried. This is another recipe by a Doctor – Sarah Ballantyne, PhD. She is also known best as The Paleo Mom. FYI – My advice with this recipe is to use 1 tbsp of pumpkin pie spice & 2 tsp of cinnamon instead of the ginger, nutmeg, allspice, clove, & cardamom she lists as separate ingredients since it is cheaper and the addition of the cinnamon makes the pie taste more flavorful.

Happy Thanksgiving!!!

 

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Eat Real Food. Be Free. Live Wild!

 

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