HELLO FRIENDS & WELCOME TO THE FALL SEASON! My last weekly menu had about a month gap between menus & with this one I am going for an all time record of almost two months. Welcome to my world of weeks flying by & hobbies taking a backseat while I run around with my wild toddler!
Some of you may have read my Journey to Healing Hasimotos post from a few weeks ago, which is another reason my weekly menus were on the back burner. Give me 36 hours in a day and I think I’d have all the boxes checked on my todo list. 😉
The last couple of weeks have been quite challenging juggling an elimination diet, a full calendar & did I mention my wild toddler?!? Thankfully my energy levels have improved, but ultimately realized a few things I need to change permanently to improve my overall health. Those deets will be in a future post, but for now I am focusing on the fun of the holidays. It is my most favorite time of year!
Hopefully we all will enjoy a short week leading up to a wonderful holiday where we can celebrate family, friends & give thanks to the many blessings, freedoms & luxuries we have as Americans.
Now, let’s get to the food!
With such a huge feast on Thursday I kept this menu simple for the days before & after Thanksgiving. The main feast has several options mostly gluten free & paleo.
I’ve got ya covered with tasty bites along with many of them quite simple to prepare!
** Click the recipe title for the full recipe. Bookmark or Pin so you can easily reference when you are cooking **
Easiest Pasta & Meat Sauce…EVER!
- Cook pasta of your choice according to box directions. My gluten free fav is Organic Red Lentil Penne. Lots of protein & a good texture, but make sure not to over cook! Roast spaghetti squash or Spiralize up some zucchini.
- In a large frying or sauté pan cook up 1lb ground beef until it is no longer pink & then drain the liquid.
- Pour 1 jar of your favorite pasta sauce over the ground beef and let simmer for 10 minutes.
- Add in your favorite spices if you like and then serve over your “pasta” of choice. Simple as that!
- Whip up your favorite salad or roast up some asparagus in the oven.
- Cook up the brats either in a frying pan, grill pan or if you won’t freeze from walking outside, grill them up. This will be your main dish!
- If you are dairy free sub the Greek yogurt with a dairy free coconut milk yogurt.
- I like this Avocado Mayo
- Skip the almonds if there is a nut allergy in your fam
- Sauté onions until caramelized & serve over brats (optional)
- Whip up the coleslaw recipe above
- Taters are not in my diet so I will sub these with a root veggie mix of celeriac & parsnips
- None needed…this dish has it all!
*recipe options chosen are gluten, grain & mostly dairy free*
The Main Show:
- Roasted Thanksgiving Turkey from The Pioneer Woman
- the traditional route
- Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce from Clare Cooks!
- vegetarian option
- Easy, Juicy Rosemary Romano Roasted Turkey Cutlets from Sarah’s Cucina Bella
- make this recipe if you’re not up for cooking a whole bird
- Stuffed Turkey Breast with Butternut Squash & Figs from Skinnytaste
- another simple alternative to making a whole turkey
- Roasted Pumpkin Soup from Against All Grain
- Apple & Butternut Squash Soup with Bacon from Smile Sandwich
- Use coconut cream (not coconut milk) as a dairy free option
- Winter Squash Soup with Porcini Cream from Food & Wine
- Use coconut cream (not coconut milk) as a dairy free option
- Thai Curried Butternut Squash Soup from Cookie + Kate
- a great vegan option
Mashed & Chunky “Taters”:
- Parsnip Turnip Puree from Against All Grain
- Slow Cooker Mashed Potatoes from Creme De La Crumb (not dairy free)
- Slow Cooker Sweet Potato Mash from Skinnytaste
- To make dairy free sub coconut cream (not coconut milk) for the dairy ingredients
- To make this a sweeter dish instead of savory add a teaspoon or so of cinnamon and omit the butter and garlic
- Crispy Roasted Rosemary Sweet Potatoes from The Comfort of Cooking
- French Green Bean Casserole from The Urban Poser
- Roasted Root Vegetable with Cider Glaze from Chef Matthew Wendell
- Slow Cooker Garlic & Herb Mushrooms from Damn Delicious
- To make diary free sub coconut cream for half and half
- Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans & Cranberries from Julie’s Album
- Butternut Squash Gratin with Creamy Cauliflower Sauce from Paleo Grubs
- Delicata Squash and Sausage Gratin from Kalyn’s Kitchen
- Gluten Free Cornbread Stuffing with Chestnuts, Leeks & Chanterelles from The Bojon Gourmet
- Gluten Free – Dairy Free Thanksgiving Stuffing from Jeanette’s Healthy Living
- Grain-Free Homestyle Stuffing from Mommypotamus
- Grain Free Stuffing & Paleo Biscuits from Deliciously Organic
- Shallot & Shitake Gravy from Oh My Veggies
- for gluten free sub flour with an all purpose GF flour like King Arthur GF Flour
- Traditional Gluten Free Gravy from Bon Appetit
- Umami Gravy from Nom Nom Paleo
- Clean Eating Cranberry Sauce from The Gracious Pantry
- Jellied Cranberry Sauce from Mommypotamus
- Easy Homemade Cranberry Sauce from This Week for Dinner
- Gluten Free Triple Herb Dinner Rolls from Recreating Happiness
- The Best Damn Vegan Biscuits from Minimalist Baker
- Paleo Dinner Rolls from Taste of Lizzy T’s
- Life Changing Gluten Free Biscuits from Beard & Bonnet (make extra for the leftover soup on Friday)
- Paleo Pumpkin Pie Pudding with Maple Candied Pecans from Meatified
- Baked Pears with Walnuts & Honey from Skinnytaste
- Grain Free – Diary Free Pumpkin Pie from Against All Grain
- No Bake Apple Cobbler from Fork & Beans
- Pumpkin Pear Crisps from Bon Appetit
- 23 Gorgeous Gluten Free Thanksgiving Desserts from BuzzFeed Life (because I couldn’t choose!)
- Use your leftover turkey
- Use organic, nitrate free bacon
- Look for raw milk cheddar if possible
- Your favorite non-GMO chips or sliced cucumbers
- Use up those leftovers to make a cozy day after Thanksgiving soup
- Use the gluten free biscuits that are leftover
- Sub the white flour for gluten free all purpose flour
- Warm up the leftover veggie dishes from Thanksgiving
- If you still have turkey leftover use that instead of chicken
- Spice it up with a little oregano, Himalayan sea salt & pepper
- Serve over a salad or roll up in lettuce wraps
- A little leftover sweet potato casserole or bake would go well with this salad
Wishing you all an amazing Thanksgiving & happy eats my friends!