My favorite Thanksgiving dishes are all gluten-free, dairy-free, corn-free and soy-free. For the most part, they’re also full of vegetables!
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November 25, 2013
November 25, 2013
Dairy Free Sweet Potatoes
I use Hannah yams instead of sweet potatoes in this dairy free sweet potatoes dish because they’re creamier and not as sweet as regular sweet potatoes.
One of the quirks of the Paleo diet is that sweet potatoes are legal, while regular potatoes are not.
Because the Paleo diet excludes many carb sources, this is a tasty way to get necessary carbs into your diet.
Serves: 8
Prep time: 10 minutes
Cook time: 1 hour, 50 minutes
Ingredients
- 4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
- 1/4 cup coconut oil or ghee
- 2 tablespoons coconut milk
- 1/2 cup applesauce (preferably homemade)
- 2 teaspoons fresh ginger (peeled and grated)
- 1 teaspoon sea salt
- 2 large apples (peeled, cored and sliced into 1-inch slices)
Directions
Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.
Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.
Transfer mixture to baking dish and bake for 10 minutes.
Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.
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November 21, 2013
Wild Rice Dressing
If you’re looking for a gluten-free, savory side dish to add to your rotation or holiday table, try this easy and satisfying wild rice dressing dish.
Serves: 12
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
- 3/4 cups wild rice (soaked overnight, rinsed and drained)
- 3/4 cups brown basmati rice (soaked overnight, rinsed and drained)
- 4 cups cold, filtered water or homemade broth
- 1 piece kombu (kelp)
- 1 teaspoon sea salt
- 1 cup pecans (soaked overnight, rinsed, drained and dehydrated)
- 3 tablespoons extra-virgin olive oil or ghee
- 1 medium onion (peeled and diced)
- 3 large celery ribs (diced)
- 8oz shiitake mushrooms (thinly sliced)
- 2 cloves garlic (peeled and minced)
- 1-1/2 tablespoon fresh sage or thyme (minced)
- 1 large carrot (peeled and diced)
Directions
Combine rice, broth, kombu and sea salt in a medium pot. Bring to a boil over high heat. Cover, reduce heat to low and cook for 45 minutes. Drain grains and set aside.
Meanwhile, preheat oven to 325F. Adjust oven rack to middle shelf. Spread pecans on a cookie sheet and toast for 8-10 minutes. Remove from oven and set aside to cool. Coarsely chop.
In a wide heavy skillet, heat 3 tablespoons oil. Saute onions over medium heat for 5 minutes. Stir occasionally to prevent stick. Add carrots and saute for 3 minutes. Stir in celery with a pinch of sea salt; continue cooking another 5 minutes. Add garlic and sage; saute another minute. Remove from pan.
Wipe out pan and heat another 3 tablespoons oil over medium heat. Add in mushrooms and saute until light brown. Add in other vegetables, rice, pecans and parsley. Stir to combine.
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August 3, 2013
Chocolate Avocado Pudding
Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.
Prep time: 5 minutes
Ingredients
- 2 large ripe avocados
- 2 tablespoons coconut oil
- 1/3 cup raw, local honey
- 3 large dates (soaked in warm water for 15 minutes, chopped)
- 1/2 cup cacao powder
- 2 teaspoons vanilla extract
- 1/2-1 cup non-dairy milk
Directions
Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.
Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.
Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.
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July 30, 2013
Amaranth Porridge
This easy-to-make amaranth porridge for breakfast uses an often-overlooked gluten-free grain with a nutty flavor.
Serves: 4
Cook time: 30 minutes
Ingredients
- 1 cup amaranth (soaked overnight, rinsed and drained)
- 2-1/2 cups cold, filtered water
- 1 cup berries
- 4 tablespoons raw, local honey
- 4 tablespoons walnut oil
- 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
- 1 teaspoon sea salt
Directions
Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.
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June 4, 2013
Balsamic-Lime Vinaigrette
I love the taste of lime in this balsamic-lime vinaigrette. Thinking about it literally makes my mouth water! Try this refreshing dressing recipe – it’ll be a hit!
Serves: 4
Prep time: 5 minutes
Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons raw, local honey
- zest of one lime
- 1 tablespoon freshly squeezed lime juice
- 1/3 cup extra-virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
Directions
Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
Keeps well in a jar in the fridge for up to a week.
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June 3, 2013
Savory Kale Quinoa Recipe
Believe it or not, my kids gobbled this up savory kale quinoa recipe! It’s an easy and delicious way to get gluten-free grains AND green veggies into your kids.
Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
- 1 cup uncooked quinoa
- 1-3/4 cup cold, filtered water
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic (minced)
- 8 large leaves of kale (shredded, stems discarded, finely shredded)
- 4 large scallions, white and green parts (thinly sliced)
- 1 teaspoon sea salt
Directions
Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.
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June 2, 2013
Black Bean Salad
Cilantro, red bell peppers, lime juice, lime zest and avocados lend refreshing flavors to this summer favorite, black bean salad.
The ingredients in this black bean salad are very refreshing and a great combination for summer.
Serves: 8
Prep time: 30 minutes
Cook time: 1 hour
Ingredients
- 1/4 teaspoon Herbamare
- 1/2 cup extra-virgin olive oil
- 2 teaspoons sea salt
- 2 cups black beans (soaked overnight, rinsed and drained)
- 6 cups filtered water or homemade stock
- 2 tablespoons shallots (minced)
- 2 large red bell peppers (diced)
- 2 cloves garlic (minced)
- 1 teaspoon lime zest
- 3 large limes (freshly juiced)
- 1 bunch fresh cilantro (chopped)
- 2 large ripe avocados (peeled and chopped)
Directions
Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.
Place beans and all other ingredients in a large mixing bowl. Combine well and serve.
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May 4, 2013
Sprouted Lentil Veggie Burger Recipe
I’ve converted this veggie burger recipe into a GAPS/SCD-legal one by substituting winter squash for sweet potatoes. It’s just as tasty!
Serves: 8
Prep time: 30 minutes
Cook time: 20 minutes
Source: Healy Eats Real
Ingredients
- 2 cups lentils (soaked overnight, rinsed and drained)
- 2 cups pumpkin, butternut squash, acorn squash or kabocha squash
- 2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
- 3 tablespoons ground flax
- 2 cloves garlic (minced)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
Directions
Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.
Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!
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April 13, 2013
Creamy Avocado Zucchini Noodles
This creamy avocado zucchini noodles recipe is GAPS, SCD and Paleo legal.
If you’re gluten- or grain-free, here’s a way to eat some vegan, creamy noodles and get more veggies, too!
Prep time: 10 minutes
Cook time: 4 minutes
Source: Empowered Sustenance
Ingredients
- 3 tablespoons ghee or coconut oil
- freshly ground black pepper (to taste)
- 4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
- 2 medium ripe avocados
- 4 medium zucchini (shredded with a julienne peeler)
- sea salt (to taste)
- 1 medium freshly squeezed lemon juice
Directions
Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.
While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.
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