Boy oh boy, do I love Thanksgiving! A time to get together, give thanks and- of course- to indulge in some of the best home-cooked food all year. Now, if your family is anything like mine, they’re not exactly on the gluten-free band wagon (yet!), so it can be challenging to get to enjoy everyone’s cooking without suffering the consequences the next day.
Staying gluten-free during the holidays is actually easier than it may seem. Many of the dishes we tend to make for Thanksgiving are either already gluten-free or can be easily converted to gluten-free with a few substitutions that no one will even notice.
Is there anything better than a pumpkin spice latte on a chilly Fall day?
Yes, I have had the “real deal” Starbucks Pumpkin Spice Latte that everyone talks about. And yes, it is every bit as amazing as they said it would be. BUT, I just cannot justify the ingredients, the sugar content and that price tag!
With Summer in full swing, there are BBQs and get-togethers nearly every weekend. Sometimes, this can make sticking to a diet of any kind pretty tough. But it doesn’t have to!
There are tons of really delicious Paleo-friendly dishes that are super easy to make and will be a hit with everyone- dieters and indulgers, alike!
PREP TIME: 5 minutes
COOK TIME: 5-10 minutes
- 2 tsp extra virgin olive oil
- 1 link chorizo sausage, diced
- 2 eggs
- 1/2 cup black beans
- 2 large handfuls greens
- 1 avocado, halved (pit removed)
- 1/4 cup salsa
- cilantro for garnish
1. Bring a medium and small pan to medium heat, placing half the oil in each.
2. While pans are heating, slice avocado in half and remove pit. Scoop contents into bowl and mash, returning half the mixture back into each peel when complete.
3. Place chorizo into small pan, allowing to heat through. (3-4 minutes)
4. Gently crack eggs into medium pan, ensuring yolks are not broken. Cook 1-2 minutes, until edges begin to curl.
5. Gently flip eggs and allow to cook another minute for over easy, or until desired consistency.
6. Place handful of greens on each plate and place avocado halves on top. Pour chorizo, black beans and salsa on top and finish with fried egg. Garnish with cilantro.
Need to change up your breakfast routine? Here are 5 delicious smoothies that are super easy to make and packed with nutrients!
Pumpkin Pie Smoothie (Yes, it looks this green!)
- 8 oz water
- 2-3 ice cubes
- 1 scoop vanilla protein
- 2 Tbsp organic pumpkin puree
- 1/4 avocado
- large handful kale (or greens of your choice)
- cinnamon, to taste
PREP TIME: 35 minutes
COOK TIME: 24-48 hours
- 2 lbs bones (safely sourced)
- 1 gallon filtered water
- 2 Tbsp apple cider vinegar
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- herbs and spices to taste (parsley, sea salt, ginger, peppercorn, etc)
If using raw bones, roasting them ahead of time will give the broth a much richer flavor.
PREP TIME: 25-30 minutes (includes both bread and stuffing time)
COOK TIME: 2 hours (includes both bread and stuffing time)
*If you are skipping a step and using store-bought bread (this will save you about 45 minutes), just pass over the first set of ingredients and instructions and head right to making your stuffing. Elana’s Pantry Paleo Bread has been used in this recipe with great success if you’re looking for a short cut.
- 2 1/2 cups almond flour *very finely ground- course ground will not work for this!
- 8 ounces farmer’s cheese (dry curd cottage cheese)
- 1/4 cup coconut oil or butter, melted
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 whole eggs
- 1/4 cup water
- 1 Tbsp fresh herbs, chopped (rosemary, parsley and/or thyme)
PREP TIME: 5-10 minutes
COOK TIME: 30-35 minutes
- 1 cup pepitas, toasted
- 6 dried dates, pitted
- 1/3 cup pumpkin puree
- 2 Tbsp coconut flour
- 3 whole eggs
- 1 tsp vanilla extract
- 2 Tbsp raw honey
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of salt