Here’s what our Thanksgiving menu looked like – it was entirely gluten, grain, and sugar free, except for the two dishes my mom brought.
- roasted turkey
- cornbread stuffing (mom)
- mashed potatoes (mashed cauliflower for me)
- gravy
- baked yams and sweet potatoes (flesh mashed with coconut oil and cinnamon and left in jackets)
- maple pecan carrots
- spicy green bean salad
- fresh fermented cranberry relish
- vegetable salad
- cherry noodle pudding (mom)
- pear crisp
- pumpkin pie with pecan crust
Lots of yummy food but what was really nice was being able to share a family meal with our parents, being together with all of us in good health. That’s really something to appreciate, isn’t it?
Avivah
Sounds delicious and beautiful.
Would you be able to share your recipe for grain-free pear crisp, and the pecan pie crust? I’m trying to cut down on flour and grain products as well, and it’s challenging to adapt my favorite recipes to this new way of eating.
Thanks!
By: Devory on November 27, 2009
at 2:47 pm
Hi, Devory, and welcome! It really is a challenge to use new ingredients – they require different strategies to integrate them and it’s a conscious effort, isn’t it!
I’ll post the recipes tonight!
By: Avivah on November 28, 2009
at 9:32 pm
Thanks so much for doing this! Looking foward to trying the recipes out.
By: Devory on November 28, 2009
at 10:58 pm