After being diagnosed with an autoimmune condition last year, this was my first gluten/dairy/soy/corn/peanut free Thanksgiving! What that means? No boxed stuffing, canned cranberry, etc. Everything will be made from scratch, and I think it will be even better tasting!
I got the smallest organic turkey I could find and planned ahead and found recipes beforehand. My biggest fear was all of the extra time it would take to prepare freshly made fixings, but isn't that what the holidays are about? Taking the extra time to make a good tasting, healthy meal? Things made from scratch always taste better, don't they? And they didn't take that long to prepare either!
The biggest changes were dairy free green bean casserole with freshly fried onions, homemade stuffing with gluten free bread, dairy/gluten/soy free pumpkin and apple pies, yams/mashed potatoes with ghee and coconut milk. We'll see if my guests can taste the difference!
Here's what I made! (Everything was so delicious, I forgot to take a picture of the fresh green bean casserole!). Making the fresh mushroom soup with coconut milk was actually super quick and easy!
Freshly fried onions in coconut oil, homemade mushroom soup, gluten free homemade stuffing, organic turkey!
This is the one item that I purchased! A vegan apple pie from New Cascadia gluten free bakery in Portland!
*Main image source: http://i.huffpost.com/gen/2303832/images/o-PALEO-THANKSGIVING-facebook.jpg
Fresh onions fried in coconut oil!
Crispy and delicious!