Posted in thanksgiving

Dinner Time

I hope your Thanksgiving was as blessed as ours. I spent Wednesday night and Thursday morning baking. Baking is one of my favorite pass times. My DH took the kids to the old house with him, so I cranked up the music to tune out the thoughts in my head, and began to bake. This is the best form of therapy for me. It keeps my hands and mind busy. I listened to Pentatonix Christmas on You Tube, and the first song that played was “Hallelujah.” {Now, if you know anything about this song, you know that the writer of the song, Leonard Cohen, passed away earlier this year. (Just an extra piece of free info). The song, in itself, sounds  religious. But it’s really a love song. We’ll come back to that later, in a separate blog. 🙂 }

Once the kids got home, chaos ensued again, and the baking ceased. We ate supper, watched a movie, and went to bed. My DH was up at 4:30 prepping and grilling the turkey (which turned out delicious!). I woke later and made the rest of the food for our feast. As some of you know, I suffer from severe food allergies. Similar to Celiac disease (which is still a possibility), I’m allergic to gluten, corn, eggs, dairy, beans, processed sugar, and a few other vegetables. My meat has to be free range and free of any type of chemicals, etc. So now, preparing a large meal is more taxing than usual. I know a lot of people suffer from food allergies, so I decided to list a few of my recipes that we used for Thanksgiving.

The dressing (stuffing, for you northerners):

2 1/4 cups almond flour

1 tsp. baking soda

1 tsp. salt

1 individual container of organic unsweetened applesauce

1 1/2 Tbsp. vegan butter (or coconut oil)

1 tbsp. organic pure cane sugar (or the equivalent)

Oregano, to taste

Mix and bake at 350 until done (about 30 minutes)

While the bread is baking, sauté 2 stalks of celery and 3 stalks of green onion(chopped) in 1 tbsp. vegan butter. Once bread has cooled, crumble and add sautéed vegetables. Add 1 tsp poultry seasoning, 1/2 individual container of applesauce, organic free range chicken broth(until mixture is pourable, not too thin), salt and pepper to taste, 1/4 cup of almond milk. Pour into prepared dish. Bake at 350 until done.  **All items are organic and unsweetened** *This is egg free, dairy free, corn free, and gluten free*

Pumpkin Bread (dessert)

1 cup GF flour (preferably Bob Mills)

3/4 cup organic pure cane sugar (or stevia)

1/2 can organic pumpkin

1/4 cup water

1 stick vegan butter, melted (or coconut oil)

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. salt

Mix dry ingredients (except sugar) together and set aside. Cream sugar and butter; add pumpkin and water. Mix in the dry mixture. Pour into prepared muffin tins or loaf pan. bake at 350 until done-insert toothpick and comes out clean. (30-45 minutes for muffin tins, 1 1/2 hour for loaf pan). Let cool. Enjoy.

The Turkey: (free range)

2 apples

1 pear

1 stick vegan butter

paprika

salt

pepper

Stuff turkey with diced apples, pear, and 1/2 stick butter (chopped). Rub paprika, salt and pepper onto turkey. Stick chopped apples with chopped butter with toothpicks onto turkey (about 6). Add left over apples/pears to the bottom of the pan. Add a water pan to the grill. Place turkey, in pan, on grill (uncovered) and grill at 250 degrees for 20 minutes/pound.

 

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Author:

I am a child of God, first and foremost. Secondly I am a wife; very much ( and sometimes undeservingly) loved, by my husband Sam. And last, but most certainly not least, I am a mom to 3 beautiful boys: Mitchell, Andrew and Buddy. We homeschool, love family time, and enjoy helping others. I am also a doula. I love my work and love writing about it as well. I am very passionate about my beliefs, and my blogs tend to show that. Enjoy reading!

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