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More Recipes for a GAPS Thanksgiving Feast

on November 21 | in Recipes | by | with 19 Comments

So, as you may have already concluded from my three day posting frenzy, I ♥ Thanksgiving. Who doesn’t? I mean, it’s a holiday about food.

Er, I mean giving thanks. For food. And farmers. And family.

This year is trickier than most, though, and it’s not just because my sister lured our mom to Colorado. Being a GAPS family around the holidays requires some creativity, but it’s totally doable! Just ask my family, who scarfed down two pumpkin pies, two batches of stuffing with cranberry sauce, fauxtatoes and half a pan of honey-glazed “sweet potatoes” so we’d have all the recipe kinks sorted out before the big day.

Looking for more GAPS-friendly ideas?

I have some suggestions! Kristen from Food Renegade has a quick and easy pecan garlic salad dressing AND a hot bacon dressing that could make dirty socks taste good. That girl can cook.

My peasant-style gravy recipe is here, but if creaminess is your hearts desire check out this White Wine & Thyme Cashew Gravy from The Urban Poser.

Roasted brussel sprouts with bacon and apples? Yum! Just substitute apple cider vinegar for red wine vinegar and you’re good to go! (Thanks Jenni for sharing!)

Ann Marie at Cheeseslave has a stuffing that uses sausage with savoury spices here.

And oh, there’s my friends Whittney’s broccoli grape slaw. So delicious!

Want even more? Tarena and Brenda at The Well-Fed Homestead have created A Whole Food Holiday – a collection of 48 recipes like pumpkin cheesecake bars, dutch apple pie and coconut pound cake. All GAPS-friendly, of course. Check it out!

What’s YOUR fave Thanksgiving recipe?

Photo © Copyright Terry Robinson and licensed for reuse under this Creative Commons Licence

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19 Responses to More Recipes for a GAPS Thanksgiving Feast

  1. Jenni says:

    I just made the Roasted brussel sprouts with bacon and apples for a wedding on Saturday! We left out the vinegar completely and added a little honey and used honey crisp apples. It was amazing. People who didn’t like brussel sprouts were coming back for more. Great side.

  2. Thanks for putting all of these in one place, Heather! We’ll be doing a few things with friends this year, I LOVE FOOD HOLIDAYS!!!

  3. You’re welcome, Mae! I am so excited about Food Renegade’s hot bacon dressing and I think we’re going to do CHEESESLAVE’s stuffing for Christmas. Sampled Jenni’s white wine gravy and it was awesome . . . choosing just a few recipes to share was the hardest part!

  4. Kristine Winniford via FB says:

    We did our shopping last night, luckily for us we had an abundant harvest and most the veggies will be from our cold storage and the freezer. I could not find gelatin, although every store had vegan alternatives (??) If that is not an oximoron I don’t know what is! Thanksgiving is my FAVORITE holiday, and I’ll be honest, its mostly about the food and of course giving thanks for it. This year we decided to do a local food challenge, so just about everything is local (if not grown by ourselves). The only exceptions are the frozen peas that my husband can’t live without, the various nuts and the corn for the cornbread. We’ve also been picking out GAPS recipes to try since we are going to do the intro after Christmas.

  5. Anna-Marie Hizer via FB says:

    We did our shopping yesterday morning. I tried out the GAPS-legal gravy (we’re not on GAPS per se, but I try to incorporate a lot) but I couldn’t get it to work. Hmm … I’ll try again before giving up though.

  6. A GAPS stuffing would be amazing!

  7. This is great! I’m going to go first thing wednesday am. I’m sure I will kick myself for that, but I have a few kidless hours to make it all happen then. Picking up my super expensive heritage turkey then too. My hubby nearly had a heart attack when I told him how much I spent – all in the name of Real Food! Oh, yeah, our oysters are arriving Wed from ilovebluesea.com too! Yay!

  8. Love that you are eating locally Kristine Winniford! Our farmer’s market had nothing but lettuce, a few squashes and onions – hopefully next year I’ll be more prepared and store some of their summer/early fall harvest. And vegan gelatin – WHAT??

  9. Anna-Marie Hizer – When you say it didn’t work does that mean it didn’t thicken enough? Although it will thicken some while you’re cooking and more as it cools I would say it’s not as thick as traditional versions. Since you’re not on GAPS maybe you should go for the flour/arrowroot just this once :)

  10. Paul Hardiman – It is! We love our recipe!

  11. Holistic Kid – You already ordered??? I haven’t even been to their website yet #onmylist #howdidyougetsoorganized???

  12. Anna-Marie Hizer via FB says:

    No, it really didn’t thicken at all. I will probably go with the arrowroot after all, but I do enjoy experimenting!

  13. Sarah says:

    Did any of you find good deals on local and/or organic turkeys? Is it even possible?

    The two options I found were $50 and $90. As much as I’m trying to feed my family and myself better, I just can’t pay that much for one turkey. :(

  14. Sarah Lenard Lancaster via FB says:

    Did any of you find good deals on local and/or organic turkeys? Is it even possible?

    The two options I found were $50 and $90. As much as I’m trying to feed my family and myself better, I just can’t pay that much for one turkey. The local beef, free-range chicken, and hunted elk we eat the rest of the year is going to have to balance out the turkey!

  15. Sarah Lenard Lancaster – Ours was about $60-75 (paid a reservation fee but I can’t remember how much), so I know what you mean. It’s fifteen pounds, which means that I’m only paying $4-5/pound (which is about what I pay for pastured chicken). Still probably not going to mention it to the hubs, though. At least not until after we eat it :)

  16. Kristine Winniford via FB says:

    Ours was local, free-range and was 2.99 p/lb with a $10 discount if you spent at least $100 in the store (not counting the turkey). Our 25 lber cost $65, which is still a lot but considering the many meals (only 4 of us for the holiday) plus all the stock (last year it was about 3 gallons). I figure we’ll get $$ worth. With some forethought you can sometimes do a CSA style turkey, this is where you pay an upfront cost (say $45) during the summer and a farmer will raise the turkey for you. Saves you $$ plus the farmer gets needed capital to pay raise his flock (most of which he will likely sell at a higher price to people without forethought). Personally I think a nice elk roast or some tenderloin is way better than any turkey.

  17. Angela says:

    I’ve been doing a lot of research on GAPS over the last few days and this is a direction we’ll be going in. I don’t want to go off topic, but will you or actually anyone else in the comment section be transitioning back to a regular diet or are you guys all GAPS lifers? :) My husband and I last night were trying to decide what the proper thing to do is. Do you all feel better eating this way and it just becomes a no brainer to NOT eat another way? I’ve seen a few people online that look amazingly healthy and vibrant, and we need that! We’re not junk food people but for the sake of my autoimmune disorder, neurological problems, as well as another family member’s neurological problems, I think we need to do this very soon.

    Anyway, now that I blurted all that out, even though Thanksgiving is over, I think we’ll do some GAPS recipes for Christmas. Thanks for sharing all your fabulous recipes, I can’t wait to try some.

    • Daniel says:

      Angela, Daddypotamus here. When I broke down and decided I absolutely must try the GAPS diet in case it’s everything it’s made out to be, I committed to a two year stint. Pretty bold, I suppose, for someone who hasn’t “diet” successfully in the past, but I guess that just shows my level of desperation.

      After watching videos of autistic kids on GAPS before and after, I decided I must give this diet a fair and legit chance to work. So I decided that two years is long enough for the collective efforts to compile and generate something I can measure and other people can notice.

      I have made one major compromise that I kind of regret: Coffee. Because I was even more sluggish than usual after the Intro Phase of GAPS, I let myself have watered down coffee to help me perform at work. Unfortunately, coffee prevents the body from absorbing some of the key nutrients this diet is supposed to replenish, so I’m making this take longer to see the full benefit. I am seriously considering the move off of coffee, but that takes another leap.

      As for how long we’ll do this diet, I would say that I initially wanted to give it 2 yrs to see results. If within that time frame I see results that are more than weight loss (I’ve lost 50+ pounds since March), I see no reason to stop eating this way… though I may allow myself an occasional holiday treat of some sort.

      If it really transforms my ADD-like symptoms, then I’ll have no reason to ever quit. It will become a GAPS Lifestyle rather than a GAPS Diet. We’ll see.

  18. Angela says:

    Thank you Daniel for your reply. As I read through everything we are kind of on that road anyway since we’ve been moving away from processed foods for a year now. I thought the hardest thing for me to give up would be coffee too (my husband and I are coffee WHORES) :) but switching over to tea was very easy. We mainly stopped drinking coffee because it cost us so much money! We freed up a lot of cash by not being tied down and a slave to Big Joe. LOL I do get sluggish if I don’t have coffee but the tea does seem to do the trick or I just deal with it. I’ve written a blog post about considering the GAPS diet and I’ll be publishing it tomorrow. My granddaughter Simone has dyspraxia, apraxia of speech and global apraxia, as well as life threatening multiple food allergies, being allergic to peanuts, tree nuts, wheat, all milk products, eggs…she also has digestive problems, acid reflux and constipation. I really started looking this diet because Simone has so many attributes of autism even though she hasn’t been diagnosed with it. Today she had her first straight up bone broth and she loved it.
    I started making my own bone broth soups about 5 months ago when we gave up all processed bouillon cubes and store bought stock. One more question…I’ve read that bread is allowable after the two year period as long as its sour dough bread, do you find this to be the case?

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