November 25, 2013

Thanksgiving Obsessions

Thanksgiving Spread

Thanksgiving Spread

I hope you’re wearing a loose pair of pants right now because I’m about to STUFF you full of Thanksgiving ideas, tips, and yes, some turkey. We are four days away from the big day, people. So it’s time to get seriously serious about all this holiday cooking stuff.

But before we get to mashed potatoes and brine-free birds, I want to pass forward this piece of wisdom. To make the best Thanksgiving feast of your life, you only need to do one simple thing: MAKE WHAT YOU WANT. It’s that easy.

Forget about recreating the soggy green beans and marshmallow’d sweet potatoes of your past and create the tamarind quail and chantarelle cauliflower pizza of your dreams. Or the winter squash and massaged kale salad you’ve always wanted to try. Or the oven crisped dilly smashed potatoes you can’t stop thinking about. I’m seriously serious about this.

Thanksgiving Quail

Thanksgiving Chantarelle Pizza

Kale Salad with Squash

Because this holiday isn’t just about tradition. It is about celebration. Gathering. Eating. Feeding. And feeling full. Of flavor. So make what you want to eat. Invite your guests to to bring their favorite dishes, too. And I guarantee it will be a feast to remember.

Single Serving

Of course, if you want to go traditional, I’ve got you covered there too. Choose your own Thanksgiving adventure. No matter what road (or recipes) you use, it will be a tasty trip.

Gobble on.

TURKEY TALK: Here’s everything you need to know about buying brine free birds, creating big salt-free flavor (and crispy skin), and carving the dang thing. Plus a nifty video from Sodium Girl and the National Kidney Foundation.

MAKING THE MASH: If you want creamy and “cheesy” use these tips. If you want crispy and easy, try these hasselback potatoes. And if you want something without the spuds, make fluffy cauliflower instead.

STUFFING STUFF: Surprise those tastebuds by adding pickled cherries, baked grapes, and roasted garbonzos for unexpected tang and texture.

ON THE SIDE: Give the traditional a little twist with mini green bean casseroles, butternut squash and red lentil soup, and spaghetti squash casserole.

SUPER SUBSTITUTES:  Lentil gravy, savory mushroom broth, and matzoh cracker pie crust. You’re welcome.

CHAPPY CHANUKAH: Brisket, beet potato cakes, and kugel muffins. Shalom.

HOW TO HOST: A gluten-free, paleo, and low-sodium eater walk into a room…and this is how you feed them all with the ultimate DIY, flexible feast.

EATING WITH OTHERS: If you’re attending someone else’s holiday table this year, here are tips on staying full and sticking to your diet.

PINTERESTED: Pictures (err..recipes) to inspire this year’s holiday table.

DREAM DINNER: If you want the pizza pictured above, I used this basic dough recipe from Martha Stewart (with salt-free garlic powder in place of salt) and my magical cauliflower white sauce

 

 

Michelle @ Life on the Horizon November 25, 2013 at 12:33 pm

I’m thinking the pizza is the way to go!

Magdalena November 25, 2013 at 7:06 pm

Fabulous, as always! Thanks SG, and Happy Thanksgiving!!

kathy gomez November 27, 2013 at 10:34 pm

Great info. Lucky me that I discovered your blog by chance. I have saved as a favorite for later! Keep sharing 

Abercrombie Workout November 30, 2013 at 1:44 pm

yum yum very delicious thanks a lot

Weight loss tea January 13, 2014 at 5:19 pm

Thanksgiving is a holiday best remembered for good food and good company. However, it doesn’t mean you have to pig out. You still have to watch what you eat in order not to feel bloated and worry the next day of the fats you consume.

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