Thanksgiving: Gluten-Free Style

This Brussels sprouts dish combines the saltiness of bacon, the sweetness of apples, the crunch of almonds and the sourness of maple vinegar for a vegetable dish with out-sized personality.
Author: Grok Grub
Recipe type: Sides
Serves: 4
⦁ 1 lb brussels sprouts
⦁ 1 tbsp bacon fat
⦁ 4 rashers bacon
⦁ 1 apple
⦁ ⅔ cups slivered almonds
⦁ ¼ tsp salt
⦁ 2 tsp maple vinegar
⦁ Preheat oven to 350F. Wash and trim the Brussels sprouts, cutting off the woody base of each bud and removing any shriveled or discolored leaves.
⦁ Halve or quarter each, then toss to coat in the bacon fat and spread evenly in a roasting pan. Roast for 20 minutes or until soft and the outer leaves are crispy but not singed.
⦁ Cook bacon over medium heat in a skillet until crispy. Remove to drain and cool on a paper towel-lined plate, then chop finely or whirl in a food processor until crumbled.
⦁ Wash and core the apple. Dice or shred in a food processor, then combine with bacon in a medium mixing or serving bowl. Chop or process the slivered almonds into finer pieces in the same way before adding to the bacon and apple.
⦁ Transfer the Brussels sprouts from the roasting pan to the mixing or serving bowl. Sprinkle with ¼ teaspoon salt and two teaspoons maple vinegar, or to taste. Toss thoroughly, serve warm.
Chopping the bacon, apple and almonds in a food processor before tossing with the Brussels sprouts cuts time and effort.
This post may contain affiliate links. Thank you for supporting Fresh Planet Flavor.
Green Beans with Lemon & Sage Crumbs
Author: Rachael Bryant / Meatified
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins

Classic holiday green beans except without the goopiness and WITH an extra flavor punch from a well seasoned sprinkling of chicken “crumbs”.
⦁ 1.5 lbs green beans, topped and tailed
⦁ ¼ lb ground chicken
⦁ ¾ cup diced onion
⦁ 2 tsp fresh sage
⦁ 2 tsp ⦁ garlic powder
⦁ ⅛ cup ⦁ almond flour (optional)
⦁ Zest of one lemon
⦁ Lemon juice & ⦁ olive oil to taste
To make the crumbs:
⦁ Heat a little oil in a skillet over medium heat and add the ground chicken once the oil is hot. Cook, stirring and breaking up the meat with the back of a spoon, until just cooked through, about 5 minutes or so. Don’t overcook as the meat will dry out.
⦁ Remove the chicken from the pan, add it to a mini food processor and pulse until breadcrumb sized. Don’t puree it! Set aside.
⦁ Add the diced onion and herbs to the pan you used to cook the chicken, adding a little more oil if needed. Soften the onion and remove the skillet from the heat.
⦁ Add the onion & herb mixture to the ground chicken in a bowl large enough to combine all ingredients except the green beans.
⦁ Add the ⦁ almond flour and lemon zest to the bowl; mix to combine evenly.
⦁ Return the skillet to the heat with enough oil to cover the pan thinly. Add the crumb mixture and cook until it colors – don’t have the heat too high or it will burn.
⦁ Optional step: remove the crumbs from the skillet and spread them out on a clean dry baking tray. Broil for a minute or two until they are toasted, watching carefully to make sure they don’t burn.
For the green beans:
⦁ Bring a pot of water to the boil. Add the beans and cook for 5 – 7 minutes, until cooked through but still crunchy.
If serving straight away:
⦁ Drain and add to large bowl. Add lemon juice and olive oil to taste, then toss until evenly coated. Top with the crumbs and serve.
If making ahead:
⦁ Blanch the beans in ice water when just undercooked. Refrigerate until needed and reheat them in a skillet with a little oil for a few minutes. Remove from heat, toss with lemon juice and olive oil to taste, them top with the crumbs to serve.
3 lbs butternut squash, trimmed and peeled
1 head roasted garlic
2 Tbsp oil of choice
salt and pepper, to taste
Preheat the oven to 400 F.  Scoop out the seeds of the butternut squash and cut into into 1″ pieces.   Place the squash on a parchment paper lined baking sheet.  Drizzle with oil and season with salt and pepper to taste.  Roast for 30-40 minutes or until tender (flip the squash halfway through).  Allow to cool slightly.
Add the cooled squash and roasted garlic cloves (method here) to the bowl of a blender.  Puree until smooth.  Season with salt and pepper to taste.  Optional:  You could also add your favorite potato toppings and add-ins.
Net Carb Count*:
Roasted Garlic and Butternut Squash Mash:  14 net carbs (per serving—serves 8)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

⦁ 2 and ¼ cups ⦁ blanched almond flour
⦁ ¼ cup ⦁ arrowroot powder
⦁ 1 tsp celtic sea salt
⦁ 1 tsp baking soda
⦁ ¼ tsp cumin powder
⦁ 2 eggs, preferably pastured
⦁ ½ cup cooked sweet potato puree
⦁ ¼ cup ⦁ ghee, butter, or ⦁ coconut oil (melted)
⦁ plus more almond flour for dusting the dough
⦁ Preheat oven to 350’F
⦁ Combine almond flour, arrowroot, salt, baking soda, and cumin in a medium bowl.
⦁ In a large bowl, blend together eggs, melted fat of choice, and sweet potato puree until well combined.
⦁ Pour dry into wet and mix until you get a nice dough.
⦁ Form dough into a nice ball and dust with a bit of almond flour so it’s not too sticky but not too dry. (be patient, keep dusting until it feels like you can roll it out.)
⦁ Roll dough out between two sheets on ⦁ unbleached parchment paper until about 1 and ½ inches thick.
⦁ Using a ⦁ biscuit cutter or a glass with a 2 and ½ to 3 inch mouth, cut out biscuits and place them on a baking sheet lined with parchment paper or a silicone mat.
⦁ Repeat process until you have used up all of the dough. Makes 8-10 biscuits.
⦁ Bake for 15-18 minutes, until bottoms are beginning to brown.
⦁ Serve with butter, jam, or whatever else makes you happy!

⦁ 8 cups yams, chopped into 1 inch cubes (about 3 large yams)
⦁ 2 TBS ⦁ coconut oil, melted
⦁ 2 TBS butter or ⦁ ghee, melted
⦁ 2 TBS honey
⦁ 2 TBS ⦁ sesame seeds, raw
⦁ 2 pinches of celtic sea salt
⦁ Preheat oven to 375′ F
⦁ Combine honey, butter/ghee, and coconut oil
⦁ In a large bowl, honey/oil/butter mixture over chopped yams and mix until yams are well coated
⦁ Place yams onto a large baking sheet and bake for 10 minutes
⦁ Remove baking sheet from oven and sprinkle sesame seeds over yams. Carefully combine seeds by using a flat spatula to flip yams
⦁ Return to oven and bake for another 40 minutes, or until yams are soft and starting to brown. I like to turn the yams once or twice during baking to make sure they are nicely coated with the oil/honey/sesame mixture
⦁ Remove from oven and sprinkle with a pinch or two of celtic sea salt
⦁ Serve and enjoy!!!

1 1/2 cups almond flour
3 Tbsp equivalent sweetener (I used Swerve)
1/4 tsp baking soda
4 Tbsp coconut oil, melted

1 1/2 cups Swerve Granular Sweetener
1 Tbsp blackstrap molasses
2 large eggs
1/2 cup coconut oil, melted
2 Tbsp coconut milk
1 Tbsp almond flour
1 tsp vanilla
1 cup chopped pecans
1 cup halved pecans
Preheat oven 350 F. For the crust, combine all the dry ingredients in a bowl. Add the coconut oil and stir to combine. Pour the mixture into a pie pan and pack the mixture along the bottom and up the sides to form a crust.  Bake for 7-8 minutes or until lightly golden.  Reduce oven to 325 F.While the crust is cooling, beat the sweetener, molasses, and eggs until creamy.  Add the remaining ingredients, except for the pecan halves, and beat to combine.  Pour the filling into the pie shell and top with pecan halves.  Bake uncovered for 30 minutes.  Cover loosely with foil and bake for an additional 30 minutes.Best served warm.
Net Carb Count*:
Low Carb Pecan Pie:  41 net carbs (for entire recipe–serves 8)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Low Carb Thanksgiving:
Roasted Turkey with Pan Gravy
Orange Cranberry Sauce
~Karen Sorenson, Hollistically Engineered

Paleo Pumpkin Pie Pudding with Maple Candied Pecans
Author: Rachael Bryant / Meatified
Prep time:  5 mins
Cook time:  5 mins
Total time:  10 mins
Serves: 8 4 oz puddings

This Paleo Pumpkin Pie Pudding is dairy free & packed with pumpkin, maple syrup & cinnamon. All of the flavor of pumpkin pie, but no baking needed!
For the puddings:
⦁ ¼ cup cool water
⦁ 2 tbl ⦁ grass fed gelatin
⦁ 1.5 cups ⦁ coconut milk
⦁ 1.5 cups ⦁ pumpkin puree
⦁ ½ cup ⦁ maple syrup
⦁ 1½ tsp ⦁ ground cinnamon
For the candied pecan topping: (omit for AIP)
⦁ ½ cup pecan halves
⦁ 2 tbl ⦁ maple syrup
⦁ 1 tsp ⦁ coconut oil or ⦁ avocado oil
⦁ Pinch salt
⦁ Pinch ⦁ ground cinnamon
For the puddings:
⦁ Place the water in a bowl and sprinkle the ⦁ grass fed gelatin over it. Set aside to dissolve.
⦁ To a small saucepan, add the ⦁ coconut milk. Gently warm the ⦁ coconut milk over a low heat – do not simmer or boil. Whisk in the dissolved ⦁ grass fed gelatin and keep whisking until combined. Remove from the heat.
⦁ Add the ⦁ pumpkin puree, ⦁ maple syrup and cinnamon to a blender.
⦁ Puree until smooth.
⦁ Add the ⦁ grass fed gelatin and ⦁ coconut milk mixture to the blender; process to combine.
⦁ Use a ⦁ wide mouth canning funnel to divide the mixture evenly between 8 ⦁ 4 ⦁ oz⦁ mason jars or ramekins. Chill for at least 1 hour.
For the candied pecan topping:
⦁ Add all the ingredients to a small saute pan. Cook over medium high heat – the right temperature will be when the ⦁ maple syrup is bubbling. Keep stirring constantly until the syrup reduces and the pecans are coated, about 5 minutes.
⦁ Remove to a parchment paper lined plate. Chill until the puddings are ready, then top the puddings with the candied pecans.

⦁ 3/4 cup almond pulp
⦁ 1/4 cup golden flax meal
⦁ 1 cup pumpkin purée
⦁ 1/2 cup date paste (pureed dates)
⦁ 1/4 tsp. nutmeg
⦁ 1/2 tsp. cinnamon
⦁ 1/4 tsp. allspice
⦁ 1/4 tsp. ground cloves
⦁ Pinch of sea salt
⦁ To make almond pulp, soak 2 cups of almonds overnight in pure water. In the morning rinse the almonds and blend them with 4 cups of water. Then strain the mixture through a sprout bag, cheesecloth or strainer into a big bowl. Save the almond milk in the fridge for later use. Use the pulp in the recipe.
⦁ To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also do just fine.
⦁ To make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy parts off), roughly chop the pumpkin, and toss it in the food processor. Process until it is a consistent texture, but it will never be smooth.
⦁ To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
⦁ Mix all ingredients by hand and form into a loaf about one and a half inches thick.
⦁ Dehydrate at 105 degrees for 8 hours on a silicone sheet or wax paper, then remove the sheet and dehydrate for additional 16 hours and enjoy!
⦁ Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.

Adapted from Rachel Fracassa
⦁ 1 1/2 cups pecans (⦁ soaked and dehydrated in advance)
⦁ 1/3 cup raisins
⦁ 1/4 tsp. cinnamon
⦁ Sea salt
⦁ 1/2 cup soft dates, pitted and packed
⦁ 1/2 cup honey or maple syrup
⦁ 1/4 cup lemon juice
⦁ 2 cups cashews, soaked 2 hours, drained
⦁ 1/2 cup young coconut meat (about 1 young coconut)
⦁ 1 Tbsp. pumpkin pie spice (or make it with 1/4 Tbsp. nutmeg, 1/4 Tbsp. cinnamon, 1/4 Tbsp. allspice, 1/4 Tbsp. ground cloves)
⦁ 1/2 cup coconut oil, warmed to liquid
⦁ 1/2 cup Irish Moss gel (⦁ where to find Irish Moss online)
⦁ 3/4 cup pumpkin, chopped
⦁ 1/4 cup carrots, peeled and chopped
⦁ 6 Tbsp. pure water
⦁ 2 tsps. lemon juice
⦁ 1/4 cup dates, soaked
⦁ 1 tsp. pumpkin pie spice (or make it with 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. allspice, 1/4 tsp. ground cloves)
⦁ In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.
⦁ Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
⦁ Process the dates, honey, and lemon juice in a food processor until smooth.
⦁ Add the pumpkin pie spice, cashews and coconut meat and process until completely smooth.
⦁ Add the coconut oil and Irish moss gel and process until well incorporated. (*If you can’t find Irish Moss at the health food store, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.)
⦁ Pour the filling onto the crust.
⦁ Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth.
⦁ Add the dates and pumpkin pie spice and blend again until smooth.
⦁ Spread the pumpkin topping evenly on top of the filling.
⦁ Chill at least 3 hours before serving.
⦁ Enjoy!


⦁ 1 (4 pound) fully trimmed and tied beef tenderloin
⦁ 4 tablespoons extra-virgin olive oil
⦁ 3 tablespoons grainy gluten-free mustard
⦁ 2 garlic cloves, minced or grated
⦁ 2 tablespoons fresh rosemary, minced
⦁ 2 tablespoons fresh thyme leaves, minced
⦁ 1 tablespoon kosher salt
⦁ 1½ teaspoons freshly ground black pepper
⦁ 1½ cups sour cream or dairy-free sour cream alternative
⦁ 4 tablespoons gluten-free prepared horseradish
Dry the meat well with paper towels. Combine the oil, mustard, garlic, rosemary, thyme, salt, and pepper to form a paste and spread liberally over the beef. Cover with plastic wrap and let sit at room temperature for 30-60 minutes. Preheat the oven to 500ºF.
Place the beef on a foil lined, rimmed baking sheet and roast for 30 minutes or until an instant read thermometer inserted into the center reaches 120ºF for medium rare. Remove from the oven, tent with foil, and let sit for 30 minutes.
Combine the sour cream and horseradish and serve with the tenderloin.
Serves 10
A secret to successful gluten-free gravy is thoroughly stirring the thickener into cold water until all lumps disappear (before adding to hot meat juices). Store leftover gluten free, dairy free gravy in the refrigerator for up to three days. Thin with gluten free chicken stock and reheat.
3  tablespoons cornstarch or arrow-root
½  cup cold water
3  cups gluten free chicken stock + turkey drippings and giblet stock, if available
–  Salt and pepper, to taste
1. Combine cornstarch or arrowroot with ½ cup cold water and blend until smooth.
2. Over medium heat, add cornstarch mixture to 3 cups gluten free chicken stock and turkey drippings and giblet stock, if using. Whisk constantly for about 5 minutes. Mixture will thicken. When it begins to bubble, cook it at low simmer for 3 additional minutes until gravy reaches desired consistency.
3. Add chopped giblets, if using. Season with salt and pepper, to taste.

Boars Head Turkey (all Boars Head meat is now GF)
by Amy Love, Real Food Whole Health
12 TBL organic grassfed butter, softened at room temperature
4-6 TBL finely chopped fresh herbs (we used sage, oregano, thyme, rosemary, savory and tarragon)
3-4 cloves garlic, smashed and minced
Unrefined sea salt and freshly ground pepper
1  12-14lb. pasture-raised turkey
1 organic apple, washed and halved
1 organic onion, peeled and quartered
1 organic lemon, washed and halved
3-4 springs fresh rosemary
Preheat oven to 325 F.
In a medium glass bowl, cream butter with herbs, garlic, salt and pepper to taste, mix well and set aside.
Pat your turkey dry with paper towels. Make sure to remove any giblets from inside the cavity, saving these for gravy or turkey stock.
Using your hand or a butter knife, carefully loosen the skin from the breast meat, leaving it attached but creating a pocket between the skin and meat. Be careful not to tear the skin. Here is a video that shows how this is done (just ignore the vegetable oil portion of the video!)
Once you have created a pocket between the breast meat and skin, fill it with all but about 3 TBL of your herbed butter mixture, working it over the entire breast under the skin.  (again, refer to the video above for a visual)
Wash your hands and then season the outside of the turkey with salt and pepper. Rub the remaining herbed butter mixture over the outside of the turkey, covering the breast, legs and underside of the bird.
Place the apple, onion, lemon pieces and rosemary sprigs inside the cavity of the turkey.
In a large (preferably not non-stick!*) roasting pan, fitted with a rack, place turkey, breast side up, on rack.
Tuck wings back under the turkey, and tie feet together with butcher’s twine, crossed.
Optionally: You can cook the turkey breast side DOWN until you remove the foil (below) at about 45 minutes from the end of cooking, when you will flip it breast side up. I actually almost always cook it this way, but it can be a little tricky to flip, and I have had a turkey come apart and I almost dropped it one year,  so I advise doing this only if you want to tackle it. It does keep the turkey very moist!
Cover tightly with foil and place in preheated oven and roast at 325 F for about 15 minutes per pound of turkey. (Or until juices run clear and internal temperature is measured at 165 F)
A 12-14 lb turkey should take around 3 1/2- 4 hours to cook. To promote browning, remove foil during the last 45 minutes or so of cooking.
Remove turkey from oven. Remove apple, onion, lemon and rosemary from inside cavity and discard. Do not eat these.
Move turkey carefully to a platter and let rest for about 15 minutes. Reserve juices, and using a fat separator  or skimming off the majority of fat, for gravy or reduction sauce, recipe follows.

Herbed Reduction Sauce for Turkey
by Amy Love, Real Food Whole Health
Juices from one roasted turkey plus homemade or organic boxed broth to equal about 2 cups
Juice from two organic lemons
1/4 cup white wine, optional
About 3 TBL finely chopped fresh herbs (we used rosemary, thyme, sage, savory, oregano and tarragon)
Freshly ground black pepper to taste (unrefined sea salt optional, rarely needed)
2 garlic cloves, peeled, smashed and minced
1 TBL organic, grassfed butter
In medium saute pan over high heat, bring turkey drippings/stock to a boil. When reduced by about half, add lemon juice and white wine if using.
Sprinkle in herbs and couple of cracks of black pepper. Add garlic.
Taste and adjust salt, but be careful here, salt has concentrated during the reduction and you will probably not need to add any. I rarely do.
Swirl in butter and allow it to reach desired consistency.
Serve over your gorgeous roasted turkey and enjoy!
*If you have a non-stick coated roasting pan, you can cover it with parchment paper to minimize contact with your food and the toxic non-stick surface.
⦁ ¼ cup fat (meat drippings, butter, dairy-free butter, or olive oil)
⦁ 2 medium white onions, diced
⦁ Kosher salt & freshly ground black pepper
⦁ 1 – 3 teaspoons dried seasoning (poultry seasoning or dried herbs)
⦁ 4 cups gluten-free stock (chicken, beef, or vegetable)
⦁ 4 tablespoons cornstarch, arrowroot starch, or tapioca starch
⦁ Worcestershire sauce, to taste (omit for vegetarian and vegan)
⦁ ¼ cup brandy or wine (white or red)
⦁ ¼ cup heavy cream
In a large sauté pan cook the fat and the onions over medium low heat until the onions begin to brown, about 15 minutes. Do not rush this step; you want the onions well cooked. Add 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon of  whatever seasoning or dried herbs you are using. Cook for 30 seconds. Combine ¼ cup of stock with the starch and stir well. Add the remaining stock to the pan, raise the heat, and bring to a boil. Stir in the starch and stock mixture and cook, stirring, until thickened, about 1 minute. If using brandy or wine, stir it in now.
Add a few dashes of Worcestershire sauce if desired. Taste the gravy and adjust the seasoning by adding more salt,  pepper, seasoning, or herbs to taste. The gravy should be well seasoned. Stir in the cream now if using. Serve hot.
Makes about 4 cups
This basic gravy recipe will work with any type of fat and stock. Season the gravy with the seasonings used in preparing roasted  meats. Poultry seasoning works very well with turkey and chicken, while dried thyme goes well with beef. Sage, thyme, and garlic powder make for great vegan gravy.
Start with a little bit of seasoning and add more to taste. I always add a few dashes of Worcestershire sauce to my gravy for both color and flavor, but it can be omitted for vegan and vegetarian. Customize your gravy with the addition of brandy, wine (white for poultry, pork, and vegan; red for beef), cream, or even all three! The trick is to taste as you go along.
Written by Carol Kicinski

– 2½ oz spiced rum (we used Kraken Black Spiced Rum)
– 4 oz fresh unfiltered apple juice
– 2 big pinches of Chinese 5 Spice
– 2 long threads of lemon peel
– 2 cinnamon sticks
– 1 bottle / good quality / hard Pear Cider (we used Anthem, an organic gluten-free cider who’s ingredients are only grown in Oregon & Washington…awesome right?!)
In a shaker half-filled with ice-cubes, combine the rum, apple juice, and Chinese 5 spice.  Shake well and pour into your glass of choice, top with cider and garnish with a cinnamon stick and twist of lemon peel.  Makes 2 cocktails!

Notes: makes four drinks, and although warm cocktails aren’t really my thing, I imagine this would make a really delicious warm bev – just skip the ice, and keep the tea and cider warm.
⦁ 4 ounces Art in the Age SNAP or your favorite bourbon
⦁ 1 cup of super, super strong earl grey tea, chilled
⦁ juice from 1 lemon
⦁ 1 cup apple cider
⦁ lemon twists to garnish
⦁ lots of ice
Fill a 4 glasses with ice and dump that ice into your cocktail shaker. Then pour in the booze, earl grey tea, lemon juice and shake vigorously.
Divide the cocktail {including the ice} into the four glasses, and garnish with a twist of lemon.
Enjoy responsibly!


⦁ 1 liter bottle of vodka
⦁ 1 lb of fresh organic figs, stems removed and cut into quarters
⦁ 2 organic vanilla beans, split
⦁ 1-2 tablespoons dried cardamom pods
⦁ You’ll need two 1 quart jars, a large pitcher, 1 liter bottle, etc.

I made two different blends, one with just fig and vanilla bean, another with fig, vanilla and the cardamom, so I only used 1 tablespoon of the cardamom.
Add all of the ingredients to a glass jar, pitcher or bottle. Let sit in the fridge for at least 1 week. Strain out the figs, vanilla beans, cardamom pods, etc and add back to the jar or bottle. Enjoy as is on the rocks or in cocktails!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s