Whole Foods Market is helping me create a stress free, gluten free, egg free and dairy free Thanksgiving and Holiday Season.
I’m sure the questions are crossing your mind as to Why I need a gluten, egg and dairy free Thanksgiving? How Can Whole Foods Market Help? Can it be done and still be delicious? What are you cooking? Do you have any recipes?
Keep reading to find out.
Why do I need it gluten, egg and dairy free?
My daughter has recently been diagnosed with some health issues and some food allergy testing indicates that eggs and dairy are giving her trouble and the doctor has recommended staying off gluten as well.
How can Whole Foods Market help?
Whole Foods Market will do the cooking for you this holiday season by preparing the entire feast or just a few sides. Whatever you need they have it, including dishes for alternative diets. They also have holiday appetizer and party platters as well as desserts. Need a Turkey? They have those too. Get pre-roasted, brined, uncooked or smoked! You can also get a variety of other cuts of meat including lamb, beef and more. There is also a selection of seafood available. Find a full list of options here.
For the recipes I’m preparing, Whole Foods Market carries vegetables and salads that are already washed and cut ready for use or roasting as well as pre roasted and cooked ingredients needed for my dishes.
Can it be done and still be delicious?
YES! The prepared foods are made with the all of the high quality products that are sold in the store and is a lifesaver at the moment. I have always tried to eat healthy but have never been forced to cook a certain way until now and Whole Food Market is saving Turkey Day!
I sampled the vegan mashed potatoes in the store and am going to order them for our Thanksgiving meal. They are creamy and delicious made with olive oil and coconut milk. I will also order the vegan pumpkin pie, which I have sampled as well. It is so good! I’m not sure the crust is gluten free but I am sure my daughter will have no trouble scooping out the middle.
What else are you cooking?
I have my 27 pound Diestel No GMO Turkey from Whole Foods thawing in the fridge as we speak! I will slather him up with my dairy free herb butter just before cooking. This butter is super simple to make and yummy to use as a spread for bread and rolls as well. Just make sure you make separate batches!
I have been inspired by Whole Foods Autumn Couscous and will be making my own version using quinoa, cranberries, pistachios, roasted butternut squash and a handful of the kale. This is going to be our stuffing alternative.
I’ll make gravy using gluten free flour and the broth from the turkey to go with those awesome Whole Foods Vegan Mashed Potatoes.
I make the best roasted brussel sprouts with bacon and dried cherries.
Do you have recipes?
Sure, I’ve included them below. Enjoy!
Whole Foods carries everything I need to make this holiday season healthy and stress free! I wish to thank Whole Foods for providing me with a gift card to purchase my dairy free, egg free and gluten free ingredients which makes me stress free! Thank you Whole Foods Market!
I would like to thank all of my readers as well and wish you a happy and healthy holiday season. Enjoy the recipes.
1/2 cup Earth Balance Olive Oil Spread
2-3 sprigs each of fresh rosemary, thyme and sage, chopped
2 cloves fresh garlic, pressed
Salt and pepper to taste
Combine all ingredients and mix well, then give your turkey a good rub down with it. I usually stuff the cavity of the bird with some fresh sage, thyme and rosemary along with a cut up orange, onion and a few garlic cloves. Bake turkey according to package directions and enjoy!
Rosted Butternut Squash and Quinoa Stuffing
2 cups cooked quinoa
2 1/2 cups of roasted butternut squash chunks
1/2 cup chopped red onion
1/2 cup chopped celery
1 clove garlic, chopped
1/2 cup vegetable or chicken stock
1 cups chopped kale or fresh spinach
1/2 cup toasted pistachios
1/2 cup dried cranberries
2 tablespoons of olive oil
salt and pepper to taste
The prepared foods section at Whole Foods and salad bar should have pre cooked quinoa and butternut squash (you could also use sweet potatoes as they have those sometimes too) as well as chopped kale. You could also use fresh spinach. If cooked squash or sweet potatoes are unavailable the produce section should have either or sometimes both cut and ready for roasting. If all else fails you can peel, cut and roast your own.
If they don’t have cooked quinoa available, just grab a box and cook at home according to the package directions.
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.
Add vegetable or chicken stock. Let simmer 8-10 minutes until liquid is almost absorbed.
Add chopped kale and mix together until kale is slightly wilted.
In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste. I like using Fisherman’s salt. It’s a new seasoning salt I have found that I have fallen in love with.
Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutes
If you wish to make this recipe ahead of time just assemble all ingredients, place in baking pan and refrigerate until ready use. Bake at 350 for 20 to 25 minutes. Yield: 6 1 cup servings
Roasted Brussel Sprouts
1 1/2 lb Brussel sprouts cut in half (rinse before cutting and remove outer leaves if they look funky)
Handful chopped bacon, cooked (I just buy the pre-cooked bag)
Handful chopped almonds
Handful dried cherries
Salt and pepper
Yield 6 servings
Combine sprouts, bacon, cherries and almonds. Toss with olive oil to coat. Add salt and pepper to taste and toss again. Place on shallow roasting pan and roast at 425 20-25 min. Take out halfway through cooking and toss around to get both sides roasted. If the sprouts don’t look like they are getting brown enough you can bump oven temp up to 450.
Yield: 6 servings