Fifty recipes for holiday and winter entertaining, nourishing yourself through the season, adding sparkle to your meals, and gifting. All of these recipes are gluten and dairy-free. The majority are completely plant-based, and when appropriate, whole-grain, lower in sugar or refined sugar free.
All photos and recipe titles are linked. In whatever way you’re spending this holiday season–whether it will be in company, life as usual, eating during the off season after a busy athletic season or training through it, healing your body or celebrating it’s health– I hope you find inspiration and nourishment for your winter meals here. And that the darker days offer time to slow down and reflect on what brings joy or peace amidst the season.
I stumbled upon a twitter thread the other day amongst the celiac community on the topic of the upcoming holiday celebrations. The initial question was about handling cross contamination at gatherings involving food. So many individuals repeated what I’ve felt all year, a sense of not having to worry about it for the first in a long time, due to smaller stay-at-home gatherings this year. As sad as it to think about such a drastic change to our social traditions the last few months, not traveling or eating with others has also been much easier on me. For the first year in more than a decade, I haven’t experienced any of the multi-day ill effects after eating out at restaurants or in others’ households due to cross-contamination.
Even before the pandemic hit, William and I had planned for this year to be a non-travel year for the holidays. What we didn’t necessarily intend was that we would be spending Thanksgiving (and likely Christmas), not with friends or family coming to us, but with only the two of us. A continuation of the norm this year. Instead of lamenting over not catching up with anyone or seeing friends in person, I’ve decided to take the perspective that this year can be a good ‘rest year’ from the constant scurrying about that has become the last 15 years. And because I love to cook, I’ll be making holiday meals of the dishes we truly enjoy. Because I’m married to a traditionalist, and trend towards the traditional as well, I’m planning for a smaller-scale traditional Thanksgiving featuring all my / our favorite sides that I can now enjoy free of gluten-fear.
Below is what I plan to make, along with a little more inspiration if you’re still deciding on your own scaled down semi-traditional Thanksgiving meal. As per usual, all of these recipes are gluten and dairy free. Most are also vegan and soy free. William has ordered a ‘half turkey’ from his favorite local farmer, and though I don’t tend to crave meat left to my devices, we’ve both agreed it’s not really a Thanksgiving meal without the turkey — and stuffing of course! If you do not eat turkey, I suggest adding some sort of protein-rich side to your meal such as the creamy white beans linked below, and then make a centerpiece dish by baking this stuffing in a medium-large pumpkin or winter squash instead.
In whatever way you’re spending the Thanksgiving holiday, I hope you find a little time to reflect on what you are thankful for this year and what has brought joy or peace amidst the rest.
Notes about the Menu: – If you eat turkey and are highly sensitive to gluten, you may need to make sure your turkey has been processed without any gluten-additives. My first recommendation is always to purchase a turkey from a local farmer, if available, but I know that can be asking a lot, especially if you’re not hosting the meal. Otherwise, here is an excellent list of available brands that don’t process with gluten. – For dairy-free / vegan mashed potatoes, we tend to skip the russet varieties and opt for German Butterball or Yukon Gold varieties. They have more flavor and moisture, and work well by mashing without butter, and just a bit of non-dairy milk, seasoning, and a splash of olive oil, if desired.
Simple Sourdough Stuffing, serves about 4 This is as close to the flavor of my mom’s (and similarly, grandma’s) gluten-full stuffing as I can get, but features whole-grain gluten-free sourdough bread instead. Truly, flavor rich! Growing up, my mom’s thanksgiving stuffing was my favorite dish to look forward to. Years later, when I finally asked what her secret is, she told “me lots of butter”. Though that’s not exactly true because I grew up on margarine. Anyways, I first made this with olive oil and the flavor fell a little flat. I could tell it was the lack of butter. If you can tolerate dairy products, using ghee will be best (flavor and digestibility) and alternatively a good quality vegan butter instead of olive oil. My preferred brand of vegan/non-dairy butter is linked below. My mom doesn’t keep a recipe and relies on tasting to make sure just the right amount of seasoning is added. That’s a good method since we all have a different preference and it will depend a little on the freshness of your dry herbs.
5 cups gf / whole-grain sourdough bread cubes (~ 1-inch) 2 Tbs. vegan butter (this one is preferred) or ghee 2 Tbs. dried sage leaves 2 tsp. dried thyme leaves 1/2 tsp. sea salt 1 small onion, chopped (~ 1 cup) 2 celery stalks, finely chopped (~ 1 cup) 1/4 cup fresh parsley, minced 1 3/4 – 2 cups mineral broth, or low-sodium vegetable broth black pepper to taste
A couple days before you make the stuffing, place the bread cubes on a baking sheet and let them dry uncovered. Or speed up the process by putting them in the oven at 275 degrees F for about 25 minutes, or until they are dry.
Heat the oven to 350 degrees F. Then, heat the oil or ghee in a large skillet over medium-high heat. Add the sage and thyme leaves, as well as the salt. Cook for a few seconds until you can smell the herbs, then add the onion and celery. Saute for 6-8 minutes, or until the onion is soft and clear. Reduce the heat to low.
Stir in the bread cubes, along with the parsley and 1 1/2 cups mineral broth. Turn off the heat, and add black pepper, any additional sage or thyme, and more broth until the mixture tastes flavorful, and is soft and wet. If the bread is still a bit dry, add more broth.
Transfer the stuffing to a deep baking dish such as a 9 x 5 loaf pan. Alternatively, bake it inside your Thanksgiving turkey or inside a large pumpkin / squash, for a centerpiece effect.
Cover the baking dish with foil and bake for 20 minutes. Then uncover the dish and bake for an additional 20 to 25 minutes until the edges are starting to get a little crispy and golden brown.
I was listening to an interview a few days ago with a nutritionist who was immediately asked, “So you’re a nutritionist. What diet are you on?”
Before she responded, I visibly cringed because let’s face it, most of us who work within the nutrition world follow a style of eating that is a type of diet. The reason for this varies but is usually because many of us that spend our days helping others with food and health came to it because we struggled ourselves.
And that’s true of myself as well.
The individual on the podcast quickly and proudly clarified that she has no food restrictions and isn’t on a diet. Had I been a nutritionist more than a decade ago when I first began to realize I was being called and pulled in this direction, I would have said the same. At that point, is was very helpful for me to eat the full spectrum of foods and to not have any restrictions, as is true for many individuals.
But then a lot more health challenges came along and here I am, a veteran of a gluten-free (and dairy-free, mostly vegetarian) diet. My journey was and continues to be one of a food as medicine approach. But I’m certainly not the type of person that believes everyone needs to prescribe to my way of eating. We’re all so different with life circumstances, genetics, preferences, and yes, food choices or dietary restrictions as a way to remain in balance with our health.
Celiac Disease Awareness
May happens to be Celiac Awareness Month, and as an individual that has had to eat strictly gluten-free for the last eight years, the better part of those years has been in educating others about what it means to live with a food restriction that when contaminated with even a little gluten, leaves longer-term symptoms than ‘just’ having a stomachache for a day or so.
What that means is also different for each person. 80 percent of individuals with celiac disease have difficulty remaining gluten-free, 70 percent are still exposed to gluten while on a strict gluten-free diet, half of all children with celiac are anxious about eating, many individuals have symptoms of depression, and nearly all have sacrificed major life experiences such as not being able to travel widely, enjoy a meal out with friends, enjoy the full experience of a wedding or birthday celebration and the like.
For me, it means I rarely eat out because I react to most restaurant meals unless it’s made in a strict gluten-free kitchen. Pizza, bakeries, gastropubs, and the like that serve a traditionally floury mix of foods and/or have one grill, fryer, or oven are generally the worst — ethnic cuisines that tend to be gluten-free by their nature are less risky. This is similar when eating in the homes of friends or family. (Wheat) flour in the kitchen tends to mean it floats and ends up in foods and surfaces you wouldn’t think about unless you have to.
On the flip side, there are many options to live fairly comfortably with a gluten-free lifestyle these days. More restaurants are beginning to understand the major issue of cross-contamination. Usually these restaurants have a family history and they’re the ones to trust because they take it seriously.
And gluten-free flours and baked goods are much more plentiful in the last several years.
But that doesn’t always mean we should be eating them.
What do you mean? I have to eat gluten-free because of celiac or similar and you want to take away my GF baked goods too?
Inherently, most gluten-free baked products have a lot of “junk” ingredients in them, ie starches, gums, and excess sugar (hello boxed gluten-free cake mix whose main ingredient is sugar). What most of these ingredients turn into in the body is a simple sugar, and sugar is extremely inflammatory, especially for individuals with an autoimmune disorder–which means the body tends to be really good at making inflammation a regular event. Not so good for daily comfort, being pain-free, having a positive mood, or long-term health.
So while I’m not a proponent of too many gluten-free baked goods — especially if they’re made with lots of refined flours, starches, gums, and sugars, I tend to be of the mindset that fresh baked bread, cake, cookies, and pastries and even the kind that are actually just not that good for you, can make their way into a Celiac friendly diet. Though maybe asjust sometimes foods rather than everyday.
And while this is a celiac disease and gluten-focused article, I’m fully aware that other restrictive diets due to food allergies and/or medical necessity can be just as or more challenging to navigate. Despite this, my goal as a food as medicine eater and nutritionist is always to increase the diversity of our daily food choices, rather than limit them.
Strawberry Rhubarb Scones, makes 8 These are the Irish style of scones, so they’re usually made round, low in sugar or without, and delicious sliced in half and eaten with a little cream (traditional), yogurt, or honey. I’ve made these with vegan butter here (Melt Plant Based Butter Sticks), but unrefined extra virgin coconut oil and Kerrygold butter also work well . Freeze your butter or oil and then grate it into the flour mixture. If you have no reason for avoiding true dairy butter, opt for that instead and choose a good brand, like Kerrygold. The addition of sugar and vanilla are optional because I left them out in my first try of this recipe and found them still delicious. You’ll know by now I tend to be acclimated to eating very little sugar so keep that in mind.
160 g oatmeal 110 g buckwheat groats 10 g arrowroot starch or cornstarch 25 g sugar (optional) 4 teaspoons / 20 g baking powder ½ teaspoon salt 60 g / 4 Tbs. frozen grated butter or coconut oil ¾ cup chopped strawberries 1/3 cup finely chopped rhubarb 2/3 cup cold non-dairy milk 1 tsp. vanilla (optional)
Preheat oven to a very hot 475°F
In a spice grinder or food processor, mill the oatmeal and buckwheat until they’re ground into a fine flour.
Combine all the dry ingredients in a mixing bowl.
Rub the frozen grated butter or oil into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces.
Stir in the chopped strawberries and rhubarb.
Add the milk and vanilla at once and stir until it just forms a sticky dough. They will seem a touch wet, but they will end up more tender this way!
Turn the dough out onto a lightly floured board and lightly flour the top of the dough. To achieve a layered effect in your scones, knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. Scones require a light hand so be gentle and err on working the dough less.
Pat or roll out the dough into a 12 inch by 8 inch rectangle or circle that’s a little more than 1-inch thick. Cut or separate it into eight equal portions and gently form into rounds.
Place the rounds just touching on a baking dish and bake in the preheated oven for about 12 minutes (check at 10 minutes so as to not overbake!) until the scones are well risen and are lightly colored on the tops.
Immediately place the pan onto a cooling rack and serve while still warm, or gently reheated.