Since Thanksgiving has snuck up on me this year, well I have been a bit preoccupied with other nonsense as you all know, I didn’t get to post all the wonderful recipes I had planned for you. I will get to that in a second but first I want to take this opportunity to be thankful for some things that all celiacs can take part in…
1.) Thankful that I can still drink WINE!!!!!!!!!!!!!! (not too much but its still an option!)
2.) Thankful for the people who GET IT!
3.) Thankful for the years I had to taste everything and then some. Even though there was illness I am thankful for having that opportunity to once eat with freedom.
4.) Thankful for the friends and family who support me on even my worst days. There aren’t many, but, be grateful for even the ones you do have.
5.) Thankful for the 300,000 doctor who FINALLY figured out that Celiac was with me.
6.) Thankful to the bloggers and celiac community who endlessly try to make things better for each other.
8.) WINE, again.
9.) Thankful that with the recent events my life has opened up so I can move full steam ahead on making things better for all of us with this awful disease.
10.) Thankful for the wonderful things I CAN still eat and the wonderful things I can make.
11.) Thankful for YOU! Who have supported me and support each other on this confusing, scary, sometimes very lonely road. This is and will always be a place where everyone is welcome to share and feel HEARD!
12.) Wine, hehe.
Now a few tips for Thanksgiving just to be safe:
- Don’t eat anything that you don’t trust. AND don’t feel bad about it. Its ok to say no thanks. Remember its you who will suffer later.
- Cheating is NOT an option. Just don’t do it. FACT- 1/8th of a teaspoon can damage the villi around the small intestine and make you sick
- If you are the one cooking be sure that your turkey is gluten free. I know its meat but guess what????? Wonderful companies inject stock which has gluten and other unsavory things.
- If you are a guest somewhere eat something safe at home first so you are not ravenous and make poor choices.
- As always, if someone asks why you are not eating take the opportunity to educate.
If you are the chef or the guest I have a scrumptious GRAIN FREE, GLUTEN FREE, SOY FREE, REFINED SUGAR FREE, VEGAN, NUT FREE (optional), GREAT TASTING, YUMMY treat for you!!!!!!!!!!!!!! I made this recently and ate the entire thing myself. Can sprinkle some powdered sugar over (i make my own out of beet sugar) or toast it and add some honey or dairy free butter like earth balance! YUMMMMMMMMMMM!!!!!!!!!
Pumpkin (or) Sweet Potato Loaf
- 1/2 cup Quinoa flour (a seed not a grain)
- 1/2 cup Amarath flour
- 1/4 cup Buckwheat flour
- 3/4 cup Arrowroot Starch
- 1/2 tsp Xanthan gum or flax seed alternative
- 1 tsp Baking powder
- 1 tsp Baking soda
- 3/4 tsp Salt, I use Himalayan Sea Salt awesome!
- 3/4 cup Maple sugar or palm sugar or brown sugar
- 1/2 tsp Vanilla bean
- 1 tsp Cinnamon
- 1/4 cup Unsweetened Applesauce
- 1/4 mashed very ripe Banana
- 1/3 cup Grapeseed oil or olive oil or coconut
- 1 cup Pumpkin or Mashed sweet potato
- 1/2 cup Hemp milk or milk of choice- mixed with 1 tsp Apple Cider Vinegar
- 1/2 cup chopped Pecans (optional)
- Whisk together all dry ingredients
- Combine Hemp milk and apple cider vinegar and set aside
- In standing or hand mixer combine oil, applesauce, and banana until creamy
- Slowly add flour mixture a little at a time, alternating with the hemp milk mixture. Always end with dry ingredients.
- Pour into a greased and floured loaf pan or a small /medium bundt pan and sprinkle top with chopped pecans
- Bake for 50 to 60 minutes
- When done toothpick should come out clean. Let cool and sprinkle with powdered sugar (I make my own to avoid nasty confectioners sugar)
ENJOY warm or cooled for desert or anytime. Even toast and add some dairy free gluten free ice cream!!!!!!!!!
I would have added a photo but ate it before I had a chance. SERIOUSLY!
Enjoy your Thanksgiving!!!!