How to Have a Healthy and Happy Thanksgiving

It’s that time of year again! This holiday season is full of all kinds of pitfalls and challenges, let’s not make it more complicated by trying to stay on track with your food choices. Here are a few of my favorite ideas to help guide you into a successful and healthy holiday meal.

Turkey 🦃

I love to get a fresh turkey; I suggest an organic no elbows and assholes bird! I like to hit the local meat shop; Adam’s Meat Shop is next door to Trader Joes in Folsom or any Costco will have the larger birds if you’re hosting a hungry group. 

Cooking a turkey is easy, just follow the instructions and remember to take the goodies out of the inside of the bird before cooking. I boil the gizzards and use them to make gluten-free gravy.

Gluten-Free Gravy

Boiled turkey gizzards in turkey bone broth gives a great flavor! Take the boiled gizzards out and remove meat from the neck bone, and finely chop the rest to put back into your gravy. Or if you like a less chunky gravy simply remove after boiling. You can use Clear Jel, cornstarch slurry, rice flour, or cassava flour to thicken. Salt and pepper to taste.

Gluten-Free Stuffed Acorn Squash

One of my favorite vegetarian dishes to make back when I ran Azna Gluten-Free Bakery was this delicious stuffed acorn squash. I’d wrap it up in foil, hand it off to my vegetarian customers, and they could easily pop it in the oven.

Gluten-Free Stuffed Acorn Squash

  • Servings: 6-8
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A delicious vegetarian option for Thanksgiving dinner


Ingredients

  • ½ acorn squash (butternut squash works too)
  • 1 Cup prepared gluten-free stuffing mix
  • 6 French green beans
  • ¼ Cup of cranberry sauce
  • ½ Cup gluten-free gravy (optional)

Directions

  1. Cook acorn squash skin side up at 400 degrees for about 20-25 min until soft. I put a little water in the bottom of the baking sheet and oil the outside skin.
  2. Follow your regular favorite stuffing recipe, just use the gluten-free stuffing mix or make your own bread from cubed and dried gluten-free bread of your choice. I use a ton of fresh spices, it makes a world of difference! Sage and Thyme make the flavor pop!
  3. Load the cooked squash with a fat cup of gluten-free stuffing, top with the green beans, cran/pom sauce and wrap in foil if taking it to travel, or pour gravy on top and add turkey (optional)

Medical Disclaimer: What I’ve shared with you here is not intended to be a substitute for a medical diagnosis or treatment of any medical condition. Always seek the advice of your physician with any questions you may have regarding your own medical conditions.

Dawna Weiss, PMP, CN

Founded by clinical nutritionist, body-talk practitioner, and herbalist, Dawna Rider-Weiss, Inspired Living aligns your mind, body, and soul by delivering a scientific, clinical approach to food and herbs with an ancient but modern process for applying spiritual practices in everyday life. Schedule a session with Dawna by texting (916) 761-8431.

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