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When You’re Allergic to Thanksgiving!
November 14 2020·
November 14 2020·
When You’re Allergic to Thanksgiving! By Stephanie Geurts at (nochefsteph Instagram)
Gravy, stuffing, biscuits, pies, green bean casserole, corn bread…..
The holidays can be a bit isolating for those with allergies and dietary restrictions and I think everyone has had enough isolation this year so I’m planning a holiday meal for all which will need to be gluten free, low FODMAP, almond/egg/dairy/nightshade free – what does that even leave on the table?
First let’s talk turkey – this one is easy to keep safe!
Whether you’re roasting, grilling or crock-potting the turkey, here are some seasonings that are gluten free, low FODMAP and AIP – these should be safe for most people - sage, thyme, marjoram, rosemary & sea salt. Garlic infused olive oil is low FODMAP and a great way to get some flavor when onion and garlic have to be excluded. It is also a great sub for butter if dairy needs to be avoided.
I love gravy on everything and I certainly need it with turkey! Tapioca starch is great grain free way to make gravy with the turkey drippings. It does work the best when whisked with butter or ghee but olive oil can be substituted if dairy is off limits.
Now for the sides – thankfully sweet potatoes are AIP friendly and low FODMAP (stick to ½ cup if mannitol bothers you). If you’re looking for more than a mash, try roasting a pan of sweet potato chunks in garlic infused olive oil and sea salt and then toss with chopped bacon and green onion (green top only to keep low FODMAP). This recipe also works well with cauliflower in place of sweet potato as a spin on loaded baked potatoes.
Sage roasted carrots with maple olive oil – roast cleaned and peeled carrots with olive oil and maple syrup mixture (note: some avoid all sugars on AIP), sea salt and a dash of dried sage or fresh sage leaves.
Parsnip mash – boil and mash parsnips with garlic infused olive oil & sea salt, mix in chopped fresh chives and parsley.
Roasted green beans – roast beans with garlic infused olive oil and sea salt, top with dried cranberries (watch sugar content for AIP and keep to 1 tbsp. per serving for low FODMAP) or chopped pecans if nuts are safe (we all tolerate pecans well).
For dessert this year I’ll be making Hearthy Foods pumpkin flour donuts – they’re grain free, vegan adaptable and have no added sugar.
½ cup banana flour
½ cup kabocha pumpkin flour
1 ½ teaspoons of baking soda
¼ teaspoon of salt
1 teaspoon of cinnamon
Dash of cloves
Dash of ginger
1 teaspoon of vanilla
2 tablespoons of olive oil
1 cup of walnut milk (use gum free coconut milk if AIP)
2 eggs (use gelatin eggs for AIP)
Blend, pour into greased donut pan, bake at 325 for about 12 minutes, top with frosting/icing unless avoiding sugar
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