Category Archives: Thanksgiving

Monday, November 23, 2015

My Favorite Thanksgiving Recipes

Happy Thanksgiving from our family to yours. In this post I have included the recipes I make each year for Thanksgiving. I have also included two recipes (from fellow friend bloggers) that I include in my Thanksgiving feast. I hope that this time of year finds you well. I hope that you are able to find moments of calm and peace. I hope that you are surrounded with friends and family who make you feel special and loved. Find the joy and laughter in each day. Choose happiness and always…find gratitude. xo,–Amber Continue reading →

Posted by Amber at 5:06 pm

Labels: holidays, Thanksgiving, thanksgiving desserts, thanksgiving side dishes.

6 Comments

GiGi Eats November 24, 2015 at 5:37 am
THE DAY AFTER TOMORROW – Face shoving time! 😛 lol
Reply
- Amber November 24, 2015 at 7:58 am
  Yaaaas! Can’t wait. 🙂
  Reply
Shirley @ gfe & All Gluten-Free Desserts November 24, 2015 at 1:43 pm
What a wonderful spread! I love your Thanksgiving wishes for all of us, Amber. Wishing you and your family the same! Btw, I included your green bean casserole in my latest recipe roundup on gfe. 😉

Happy Thanksgiving Eve Eve! xo,
Shirley
Reply
- Amber November 24, 2015 at 9:43 pm
  Hi Shirley. What an honor. Thank you for including my green bean casserole. 🙂 Yay! Happy Thanksgiving friend. xoxo
  Reply
Heather D. December 1, 2015 at 6:39 pm
Thanks a million for sharing your great Thanksgiving recipes at our recipe round up last week. I hope to see you again at the party that is now live on my blog! http://allergy-friendlytastebuds.blogspot.com/2015/12/thursday-recipe-round-up-starts-now-and.html
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- Amber December 1, 2015 at 9:47 pm
  Pleasure. 🙂
  Reply

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Monday, November 16, 2015

Roasted Turkey with Garlic, Thyme, and Lemon w/ Paleo Gravy

I’ve been hosting Thanksgiving dinner for several years. Because I enjoy cooking and can plan and multitask like no one’s business, Thanksgiving is totally doable for me. And I love that I can make it all gluten, dairy, and cane-sugar free, and everyone always, every year, raves about the food. They can’t tell my stuffing is gluten free, or that the sweet potatoes aren’t swimming in cane-sugar, or the gravy is Paleo (gasp)! So when I started hosting the thought of roasting an entire turkey was completely unappealing. I mean, yes, it looks lovely, but it takes so long and it just made more sense (to me) to buy turkey parts and roast them to their appropriate doneness (as we all know, white meat cooks differently than dark meat). I’ve also noticed that turkey legs are really popular and I like having more than two available. I’ve really enjoyed preparing turkey this way and my guests seem to enjoy it as well. Perfectly moist breast meat and perfectly moist dark meat?! Yes please. I wanted to share my method with you in case you were feeling a little overwhelmed by the whole bird. By the way, brining turkey is a necessary step to that delicious, moist meat…so don’t skip it! Gobble-gobble. Continue reading →

Posted by Amber at 9:23 am

Labels: fall cuisine, grain free, main dish, Paleo, Thanksgiving.

3 Comments

[email protected] November 16, 2015 at 7:12 pm
I’d LOVE to come your Thanksgiving dinner…your cranberry sauce is one of favs!! This looks delicious too…the cashew gravy looks to die for!
Reply
- Amber November 17, 2015 at 6:07 pm
  Awe, thanks Tessa! That would be a meal to remember for sure! Can you imagine. 🙂
  
  So glad you are still enjoying the cranberry sauce. So fun. 🙂
  Reply
Raia December 16, 2015 at 2:03 pm
That gravy looks so thick and delicious! Thanks for sharing this at Savoring Saturdays!
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Monday, November 2, 2015

Easy Gluten Free Pumpkin Bread

I was so excited to finally make some pumpkin bread last week! It’s been so darn hot here that baking felt quiet unappealing. This year I made my own gluten-free flour mix, and it worked great for this recipe – yay! If any of you fine folks out there have been following me since I started blogging four years ago, you will know that baking has been a journey for me. I have been experimenting for a couple of years now and I’m happy to say that baking no longer feels like a burden or chore, rather, it’s something I enjoy. It goes to show you that practice makes perfect, err, practice makes comfortably okay. Ha ha. Baking is never perfect, right. I hope you enjoy this recipe. I’ve made it several times with both my gluten-free mix and the suggested flours in the notes section of the recipe. It’s been well received by family and friends. So enjoy…and happy fall. Oh and it rained today! So cozy and wonderful. So happy. xo Continue reading →

Posted by Amber at 7:18 pm

Labels: Breads, fall cuisine, fall treats, gluten free, holidays, Pumpkin, Thanksgiving.

5 Comments

Heather D. November 18, 2015 at 10:34 am
I love your recipes! I am starting a recipe party on my blog. It begins now and goes until tomorrow (Thursday) night. I’d love it if you would join us! http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and.html
Reply
- Amber November 18, 2015 at 8:45 pm
  For sure! Thanks for the invite.
  Reply
  - Heather D. November 18, 2015 at 8:48 pm
    Yay! I’m so glad that you are joining us!
    Reply
Heather D. November 23, 2015 at 7:33 pm
Thank you so much for contributing to my recipe party!I featured your yummy bread this week! My recipe round up is opening early due to Thanksgiving, so you can post now until Thursday night. I hope you will join the party again this week! http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and_23.html
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- Amber November 23, 2015 at 7:37 pm
  Thank you so much for the feature. 🙂
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Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

Fall where are you! It’s hitting the mid 90’s again this coming week (insert big eye roll here). I am yearning to wear my sweaters and boots! Soon…soon. Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet. But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD. My kids loved it! My daughter said, “Mommy, what’s in here…it tastes like pie.” I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas. Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up. I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it! They are seriously delicious. Look out fall…I’m coming for ya. Continue reading →

Posted by Amber at 9:35 am

Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.

5 Comments

[email protected] September 30, 2015 at 8:09 pm
I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!
Reply
- Amber October 2, 2015 at 8:07 am
  Oh Tessa…you will love this!
  Reply
GiGi Eats October 2, 2015 at 5:59 pm
This sounds like utter HEAVEN in my mouth!!!!

Reply
- Amber October 2, 2015 at 7:03 pm
  Nailed it! These sweet potatoes are amaze-balls. 🙂
  Reply
Emily @ Recipes to Nourish October 19, 2015 at 11:36 am
Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂
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Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I ~~adore~~ am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner. My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious. My family loves it too. It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash. Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy one…it smells JUST like a cucumber…I kid you not). Kabocha creates such a substantial pie filling. Give it a try if you can – they are found next to the other squash. Wishing everyone a very happy Thanksgiving – see ya in December.

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

Author: Amber Husten

Ingredients

1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
cream from 1 can of full fat coconut milk
¼ cup honey
2 eggs
7 large soft Medjool dates (optional)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 extra egg for crust (this is an optional step)

Instructions

Soak dates in warm water for at least 2 hours before making this recipe.
Preheat oven to 400 degrees
To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
Remove pie from baking sheet and allow to cool on a cooling rack.

Notes

-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.

Vanilla Bean Coconut Whipped Cream Topping

Author: Amber Husten

Ingredients

Cream from 1 can of full fat coconut milk
½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
3 tablespoons honey
1 teaspoon vanilla, maple syrup,or coconut nectar.
1 vanilla bean cut in half and scraped out

Instructions

In a blender (high speed preferably) add all the above ingredients and blend until smooth.
Transfer to a bowl and refrigerate for 2 to 4 hours.
Mix well before serving.

Notes

To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.

Pie Crust Options:

1. Paleo Pie Crust

2. Coconut Flour Pie Crust

3. Gluten Free Whole Grain Pie Crust

4. Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)

{affiliate links in post}

This recipe was shared on the following link parties: Allergy-Free Wednesdays,

Posted by Amber at 5:12 am

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.

6 Comments

gfe--gluten free easily November 29, 2013 at 1:30 am
Hey Amber–Happy Thanksgiving, dear! 🙂 This pie looks fantastic! My favorite “pumpkin” pies are always made with squash. Cushaw is my favorite, but kabocha is great, too. 😉

xoxo,
Shirley
Reply
- Amber November 9, 2015 at 10:05 am
  Thanks Shirley! I also love Cushaw. 🙂
  Reply
Cassidy Stauffer December 4, 2013 at 2:06 pm
Hi Amber! What a yummy looking pie! I really should try your recipe with squash, I bet it’s so much better than a can of Libby’s like I normally use! I’m pinning it, and next time I make a pumpkin pie, I’m definitely using this recipe 🙂

Hugs,
Cassidy
Reply
- Amber November 9, 2015 at 10:06 am
  Thanks Cassidy. Let me know if you give it a try and what you think. I heard that it’s difficult to tell the difference, but I have always enjoyed fresh made squash in my pumpkin pie. 🙂
  Reply
Rachael November 25, 2015 at 4:50 pm
I just made this for my mom and myself (we can’t have dairy and stay away from refined sugar as much as possible) for Thanksgiving tomorrow. Looks and smells great! In the directions I didn’t catch to use just the cream of the canned coconut milk, so I added the whole thing. I wasn’t going to add the dates but after my goof and seeing that it helped to thicken it, I decided to try adding it and see if it helped. After all the ingredients were added it was thicker that the regular pumpkin pie I was making for the rest of the family, so was hopeful. It came out puffier that the other one! 🙂 We will see how it truly came out tomorrow!
Reply
- Amber November 27, 2015 at 5:21 pm
  Oh no! Only add the coconut cream from the can of coconut milk. If it’s not solid, then you have to let the can rest for at least 24 hours, then open it carefully, and quickly pour in the first 1/3 of the can (plus a little). You will see as you are pouring that the white turns to water. Stop when you get to that part. Next time just add the coconut cream and it will be so delicious. I am eating a piece right now leftover from Thanksgiving – ha ha. It’s my favorite!!! I love this pie so much. Good luck and try making it again with just the coconut cream. Good luck!! 🙂
  Reply

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Wednesday, November 27, 2013

Perfectly Moist Crock Pot Stuffing (gluten and dairy free)

For many years now I have not been too happy with my holiday stuffing (downright disappointed actually). Arg. It was totally my favorite Thanksgiving side as a kid and every year I’m bewildered at my fruitless attempts at a dish that seems like a no-brainer. Hey, cooking is my thing, what’s going on here?? Why is it soooo dry! Ahhhhh. Finally this year it dawned on me. The stuffing I loved as a kid was stuffed and cooked inside a turkey. Oh right! It was always so moist and creamy, never, ever dry! Since I won’t be stuffing a turkey (because I don’t cook a whole turkey, I buy turkey parts, okay more on this later) anyway, stuffing a turkey is not an option so I had to figure out a way to recreate that uber moist stuffing. So I turned to my crock pot. And you know what my friends, it totally worked. I experimented last week and I was over the moon with how moist and delicious the stuffing turned out. Finally after all these years. I ate so much my stomach hurt, but it was worth it. So, if you’re like me and LOVE that good ole’ stuffed turkey stuffing texture than give it a go in your crock pot. Or just stuff a turkey, whatever works. I like using the crock pot too because it frees up space in my oven. Sweet!

Perfectly Moist Crock Pot Stuffing

Ingredients:

–7 cups homemade dried bread cubes/crumbs
-2 tablespoons coconut oil
-1 medium yellow onion, chopped
-1 1/2 cups chopped celery
-2 cups chopped mushrooms
-1 apple, peeled and chopped
-2 cups chopped sausage of choice (optional)
-1 tablespoon fresh sage (or 1 1/2 teaspoon dried)
-1 teaspoon poultry seasoning
-2 teaspoons garlic granules
-2 teaspoons of salt
-Few turns of the pepper grinder (roughly 1/2 teaspoon)
-4 cups broth
-1 egg (this makes the stuffing very moist and almost souffle like- which I LOVE)
–1 cup dried cranberries and/or 1/2 cup chopped walnuts (optional)

How To:

1. In a pot add the oil, onion, celery, mushrooms and teaspoon of salt. Saute until soft (5 – 7 minutes). Add in the sausage and saute with the veggies for an additional 3 – 5 minutes.

2. Turn off the heat and add in the chopped apple and optional dried cranberries/walnuts. Mix.

3. Now add in the fresh sage, poultry seasoning, 1 teaspoon of salt, pepper and mix.

4. Add in all the bread cubes. Mix.

5. In a separate bowl beat the egg, then add it to the mixture and mix well.

6. Add in the 4 cups of liquid (or as much liquid as it takes to soak up all the bread, don’t add too much or it will become soup).

7. Add everything to a 5-quart crock pot and cook on medium/low for 2 to 4 hours (mix it around after about 2 hours). I like to remove the lid and allow to cook for an additional 1/2 hour to an hour. You should have some nice crunchy browning on the sides and a soft, moist, souffle-like middle. Mix it around before serving. 8. Let me know if you try this and how it turns out for you!

Notes:

*If you use a larger or smaller crock pot, adjust the time accordingly. With a larger pot, cook for shorter time. With a smaller pot, cook longer.

*If you don’t have a crock pot, simply put the mixture into a covered dish and bake in the oven at 375 degrees for 50 – 60 minutes.