Hey guys! Long story short, I found out that I have celiac (gluten free) about 6 weeks ago. I took 30 days to cleanse my gut and only eat lean proteins and veggies. Side note: I never felt better! 30 days later I’m done with my cleanse and ready to hop on the gluten free train. To transition from how clean I was eating to Gluten free, I will eat Paleo meaning no grains and no dairy. I really wanted to follow Paleo as much as possible this Thanksgiving so I tried tweaking some family recipes. Some ended up being Paleo, some just gluten free and some ended up disgusting haha – we’re still learning over here lol.
Anyways, I hope these recipes help you out if you’re in the same boat this Thanksgiving and please let me know if you love anything once you make it!
I was fully committed to making my own bread crumbs from scratch out of Simple Mills Artisan Bread but then I found this Gluten Free mix from Aleia’s and was like ehhh why not lol. The mix is basically just a box of gluten free croutons and then you have to buy and add the other ingredients.
The nutrition difference between the two is that the gluten free bread crumbs are made of rice flour, which is a grain. Simple Mills Artisan Bread mix is made of almond found meaning it is grain free aka Paleo. Other than the bread crumb difference the recipes are basically the same. I really loved how Aleia’s tasted! If you want to try it, the recipe is on the back of the box. If you want to make a Paleo recipe with Simple Mills bread mix, the recipe is below!
What you’ll need for Homemade:
For this stuffing recipe, you’ll need 2 and 1/2 cups of bread cubes. You can use any kind of paleo bread for the bread cubes. I ordered Simple Mills Artisan bread mix from Amazon and will use that to make my stuffing and dinner rolls! Another tip – I purchased a pre-cut container of onion, celery and carrot from Trader Joes which made the recipe even easier!
- 2 1/2 cups paleo dried bread cubes I used Simple Mills Bread Mix
- 2 cups vegetable stock or chicken stock, I used chicken.
- 2 celery stalks
- 1 carrot
- 1 onion
- 5 tbsp butter or ghee or coconut oil, I used Ghee
- 1/2 tsp chopped thyme leaves
- 1/3 tsp sea salt
- 1/8 tsp ground sage
- pinch pepper
To Make the Paleo Bread Cubes
- Take a loaf of paleo bread and slice it into small cubes. I used Simple Mills Artisan Bread Mix – just make sure that after you slice it, you get 2 and 1/2 cups of bread cubes.
- Put the bread cubes on a baking sheet, drizzle them with olive oil and bake them in the oven at 250 degrees for about 30 minutes to 1 hour or until the bread cubes are lightly toasted.
To Make the Paleo Stuffing
- In a sauce pan or pot combine butter (or butter substitute), vegetable stock, thyme leaves, ground sage, pepper, and sea salt. Heat to a low boil for about 5 minutes then remove from heat.
- Dice the onion, celery stalks and carrot and mix in a large pot with bread cubes.
- Slowly pour the heated mixture from the sauce pan into the pot with stuffing and stir.
- Cover the pot of stuffing and let it sit for 15 minutes before serving.
These were super good! I’m not going to say that my dad’s 2 sticks of butter potatoes aren’t better, but if you’re looking for a dairy free recipe this is hella good and pretty easy. Instead of boiling the potatoes I scrubbed and then wrapped them in a damp paper towel. Placed them in the microwave for 5-7 minutes each and they were soft enough to beat. I halved the recipe since I was going to be the only one eating them.
What you’ll need:
- 4 lbs. 4 large russet potatoes, quartered with the skin on ( or peel them if you don’t like using the skins)
- 1 can coconut milk (cream only)
- 1/4 cup ghee (for paleo) or coconut oil (for vegan)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1/2 cup dairy free milk (I used coconut) as needed
- Start by washing and drying your potatoes. If you’d like the skin off, peel them now. Cut the potatoes into small 2 inch cubes, trying to cut them to the same size to cook evenly.
- Add the cut potatoes to a large stock pot and water until potatoes are submerged. Place uncovered on the stove and turn to high heat. Bring the potatoes and water to a boil then reduce to medium heat and boil for 20 minutes, or until potatoes are soft enough to pierce with a fork.
- Strain potatoes and place them back in the same pot. Remove the cream from the coconut milk can and add it to the potatoes. Then add the ghee, sea salt, pepper, thyme and rosemary. Mash potatoes using a hand mixer or potato masher if you like them more chunky. If they’re too thick, slowly add the dairy free milk a few tablespoons at a time until you reach your desired consistency.
Not even going to share this recipe lol! I attempted to take a traditional Pinterest broccoli and cauliflower recipe and use substitutions like greek yogurt, avocado mayo and vegan cheese. Don’t ask why I used vegan cheese but still used greek yogurt – I really wasn’t thinking about the yogurt being dairy lol. It looked delicious but tasted weird. Oh well, we live and we learn. The crackers tasted amazing though!
Okay, okay so I was debating on sharing these because I feel like they could be better but I also keep eating them lol. They are a little dry and bland but then again the ingredients are pretty bland. If I were to make them again I would add some type of low cal sweetener or real chocolate or make some type of low cal frosting for the top. If you’re trying to keep your diet pretty clean or are eating Paleo, these are a good option!
What you’ll need:
- 1/2 cup coconut flour
- 1/2 cup raw cacao powder
- 1/2 cup raw honey
- 1/3 cup coconut oil (melted)
- 5 eggs
- 2 tablespoons water
- 1/8 teaspoon sea salt
- 1/2 teaspoon baking soda
- Combine all dry ingredients in a dish and mix well.
- Combine all wet ingredients in a separate dish, mix well.
- Slowly add the dry ingredients to the wet ingredients, while stirring.
- Grease an 8×8 baking pan or place parchment paper on the bottom of the dish.
- Pour batter into baking pan and smooth out the batter with a knife.
- Bake at 350 degrees for 30 minutes.
Ding, ding we have a winner! These are amazing! I’m obsessed with chocolate chip cookies so I’m pretty excited to have found a Gluten free + Paleo recipe that I love. Heads up that these are super soft cookies, so if you like crunchy cookies these may not be for you. I doubled the recipe and used sugar-free chocolate chips from Whole Foods. The cookie dough was yummy to eat too!
What you’ll need:
- 1/2 cup coconut flour loosely spoon the flour into a measuring cup – don’t dip the measuring cup into the flour
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup or sugar-free liquid sweetener
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chips, more for topping or sugar-free chocolate chips
- Preheat your oven to 350 F. Get a cookie sheet ready.
- In a large bowl, whisk together coconut flour, baking soda, and salt. Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined.
- The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
- Fold in the chocolate chips.
- Using two tablespoons or a small cookie scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies (with fingers, spoon or bottom of a glass) and top with a few more chocolate chips.
- Bake for 12-14 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. Store in an airtight container for 3-5 days.