Eating Healthy & Gluten Free for Thanksgiving

I often get questions or concerned words regarding staying gluten free through the holidays. Holidays are a time that we so often equate with large meals full of traditional foods like green bean casserole, sweet potato pie (with brown sugar and marshmallows), stuffing, and so much more.

Well I’m here to say, you can not only stay gluten free, but you can also create more healthy versions of some of your favorite holiday dishes and not have to compromise on taste or texture!

Last Thanksgiving, Paul and I went up to visit Little Sister, Alena, and her husband, Jeremy. The meal that emerged from that kitchen was delectably divine! A 20# Balsamic-Glazed Turkey with Apple Stuffing, Roasted Broccoli with Sun-Dried Tomatoes and garlic, Wild Rice Pilaf with Cherries, Cranberry-Pomegranate Relish, Mixed Greens Salad with Strawberries, and Apple Pie with Nut Crust (Elana’s Pantry just posted a great recipe for a Gluten Free (paleo) Tart Crust) and Spiced Apple Cider.

If you’re mouth isn’t watering yet, keep reading and I will share some more delicious recipes for you to try out this holiday!

I absolutely LOVED green bean casserole growing up. It’s a textural and flavor thing, as well as a good memory inducing food.  Here is my adapted “healthier” version of a green bean casserole.

Green Beans with Shallots and Wild Mushrooms (adapted from Epicurious)

Ingredients

Green Beans:

• 3 lbs. green beans (great with brussel sprouts too!)
• ¼ cup olive oil or melted coconut oil
• 2 garlic cloves, minced
• 1 tsp. sea salt

Shallots:

• ½ cup coconut oil
• ½ lb. shallots, thinly sliced

Mushrooms:

• ¾ stick (6 tbsp.) unsalted organic butter or ghee
• 1 ¼ lb fresh wild mushrooms (mixed – chanterelle, oyster, shitake, morrels, etc.), chopped into large chunks
• ½ cup dry white wine
• 1 tbsp. fresh thyme, chopped
• ½ tsp. sea salt
• ¼ tsp. fresh ground black pepper

Directions:

Roast Green Beans:
Preheat oven to 450°F. Toss green beans with oil, garlic, salt, and pepper, and spread out in one layer in two large shallow baking pans. Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 20-25 minutes.

Fry shallots (while green beans are roasting):
Heat oil in skillet over medium to medium-low heat, fry shallots, stirring occasionally, until golden brown, 3 to 5 minutes (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).

Sauté mushrooms:
Heat butter in skillet over med-high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes. Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. (Can add some broth or more wine ( ½ cup) to create more sauce).

Transfer into a serving dish with green beans and stir to mix. Sprinkle shallots over top. ENJOY!

Add to this, Paleo Holiday Yams and Paleo Stuffing from Everyday Paleo and you’ve got all the favorites (well mine at least) covered!

Share some of your favorite healthy gluten free holiday recipes in the comments section below! We’d love to hear your favorites!