With millions of other Americans, I’ve recently discovered I have food allergies. I have struggled with Rheumatoid Arthritis for almost five years now, and I believe the foods I was eating were contributing to my debilitating joint pain. So for the past six months, I have been on a modified diet, trying to figure out which foods seem to exacerbate my symptoms. For me-so far-it’s gluten, dairy, corn, oats, and sugar that are off my list. With my newly restrictive lifestyle, I have been dreading this season full of wonderful smells and tasty traditions. So I want to be prepared with some good-tasting choices when it comes to my Thanksgiving meal.
Southern Cornbread dressing is the most prized recipe on our family’s Thanksgiving table, so I had to find something that could help me satisfy that craving. I plan to make this version, by Paleo plus Life. Let’s hope it lives up to Grandma’s-or at least is a close second. What are some healthy holiday foods you are planning to make?
- 1/3 large onion, rough dice
- 2 stalks celery, sliced
- 2 carrots, sliced
- 1 teaspoon sage leaves, minced
- 1/2 teaspoon each salt and pepper
- 4 cups gluten-free flour mix (2 parts coconut flour, 3 parts almond flour and 8 parts tapioca flour)
- 2 cups cashew meal
- 1-1/2 tablespoons baking soda
- 2 teaspoons kosher salt
- 3 tablespoons melted butter or other oil
- 5 eggs
- 1-1/2 cups broth
- Pre-heat oven to 350 degrees.
- In a large cast iron skillet, combine onions, celery, carrots, sage, salt and pepper with a two tablespoons of fat. Saute over medium-low heat until veggies are softened (approximately ten minutes). When done, remove vegetables from pan.
- Meanwhile, in a large bowl, combine the flour mix, cashew meal, baking soda and salt; stir thoroughly. Add melted oil, eggs, and broth, stirring after each addition (the batter will be somewhat stiff until Fold in sauteed vegetables.
- (There should still be some oil remaining in the skillet from cooking the vegetables; if not, add another tablespoon. Pour the batter into the skillet; bake for 40 minutes or until top is browned and crusty. Remove from oven and allow to cool before serving. http://www.paleopluslife.com/paleo-cornbread-dressing/