Thanksgiving Recipe Roundup: Sans Gluten and Dairy

For many people, holiday time usually means indulging in lots of sugar, flour, dairy and processed foods. Too much of that stuff will leave us feeling really depleted, moody, and practically begging for some quality nutrients. That’s the opposite of how we want to feel when we need the energy to celebrate with our friends and families, right?

There’s always room for a little indulgence over the holidays, but there are lots of simple changes you can make in your own kitchen add nutrients and nourish your body without sacrificing taste at all. Here are a few fantastic ones (all dairy free and gluten free!) to try this Thanksgiving:

Gluten-Free Mushroom Gravy

Original Recipe:

(makes 3-4 cups of gravy, depending on how much water you add later)

  • 2 cups chopped mushrooms (any kind)
  • 2 cups chopped yellow onion
  • 2 cloves chopped garlic
  • 1/2 cup brown rice flour
  • 1/2 cup wheat-free tamari
  • 6 tbsp extra-virgin olive oil
  • 2 cups water
  • 2 tsp fresh thyme
  • 2 tsp fresh rosemary
  • 1 tsp fresh black pepper


Add mushrooms, onion, garlic and 3 tbsp olive oil to a pan. Cook until onions are translucent and mushrooms are soft. In a separate pan, add brown rice flour, the other 3 tbsp of oil, water, tamari, herbs and black pepper. Bring to a boil and mix with a whisk until gravy is thick (about 10 mins).Add the gravy mix to the onion/mushroom/garlic mix. Put all ingredients in a blender and blend until smooth! If your gravy is too thick, add more water a little bit at a time until you reach your desired consistency.

Mashed Potatoes with Kale

Original Recipe:

(serves about 8)

  • About 6 cups of potatoes, chopped into chunks
  • 2 shallots
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1 head of kale
  • 1/2 cup unsweetened coconut milk
  • sea salt + black pepper to taste


Wash and chop the potatoes. I left the skin on, but you can peel them if you want. Add the potatoes to a pot of boiling water and boil until tender, about 15-20 minutes.

While potatoes are boiling, chop shallots and garlic and add with 2 tbsp of olive oil. Saute until the onions and garlic are soft and begin to slightly brown. Chop kale very finely, into small tiny pieces. Add the kale to the pan with the shallots and garlic and cook for only 1-2 more minutes, until the kale is bright green.When potatoes are tender, mash with a potato masher. Add coconut milk, the other 2 tbsp of olive oil, and salt + pepper to taste. If you want a creamier consistency, add more milk slowly until it seems perfect. Mix kale/shallots/garlic gently into the potatoes – not mixing too much, or the potatoes will take on a green color.

Paleo Pumpkin Bread

Original Recipe:


  • 1 cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ cup roasted pumpkin
  • 2 tablespoons honey
  • ¼ teaspoon stevia
  • 3 large eggs


In a food processor combine almond flour, salt, baking soda and spices.
Add pumpkin, honey, stevia and eggs and pulse for 2 minutes.
Scoop batter into a mini loaf pan and bake at 350° for 35-45 minutes.
Cool for 1 hour before serving.

Apple Pear Salad

Original Recipe:


  • 1 small apple (any variety, preferably with a red skin)
  • 1 small pear
  • coarsely ground sea salt
  • freshly ground black pepper
  • a few leaves of fresh basil
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • water with lemon juice (optional, prevents apple/pear from turning brown)


Slice your apple and pear into thin slices. To prevent browning of the apple & pear, put them in a bowl of water with lemon juice while you’re setting up the rest of the dish.

Whisk together the olive oil & balsamic vinegar. Some say the best ratio for a vinaigrette is 3:1 olive oil to vinegar, but I like mine a little more vinegary so I just used 1/2 and 1/2. Up to you. Chop basil leaves into pieces. Arrange apples & pears on a plate. Sprinkle with basil leaves, salt, pepper, and vinaigrette dressing.

Maple-Miso Glazed Brussels Sprouts

Original Recipe:


  • 2 cups brussels sprouts
  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1 tbsp olive oil
  • sprinkle of sea salt
  • sprinkle of black pepper


Preheat oven to 375. Either cut sprouts in half or keep them whole – whatever you like!
Toss sprouts with the olive oil, salt and pepper until evenly coated. Put sprouts in oven. Cook for 20 mins until just slightly browned. Whisk together the miso & maple syrup. After the sprouts have been cooking 20 mins, remove them from oven and drizzle maple-miso dressing evenly on all sprouts. Cook for an additional 10 mins. Remove from oven.

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