Preparing for Thanksgiving

So I have officially begun prepping parts of our Thanksgiving meal, anything I can make in advance I do! This allows you to stay on task and still be able to enjoy your holiday with family and friends.  Here is a good list to get you started, click on any of the photos or the recipe names and that will take your directly to the recipe.

Homemade Pumpkin Puree – This is not a must(unless SCD), but an added bonus if you have the time to do it.  Make now and freeze in the portions needed for your recipes. Makes your pies and soups extra special.

Double Pie Crust Recipe-  I made this batch of pie dough, separated it into two discs, flattened and wrapped in saran wrap, and placed in the freezer.  Now, I can pull the dough out the day before Thanksgiving, let it defrost, roll out, fill and bake. One  Classic Pumpkin Pie and One Maple Pecan Pie (or Honey Pecan Pie). Dessert, done.

Turkey Broth – Purchase one turkey breast (on bone about 1 1/2-2lbs), placed in a pot with 1 onion, 3 carrots, 3 celery stalks, all roughly chopped and fill the pot to the top with water. Bring to a boil, turn down and simmer for 4-6 hours until dark and reduced.  In the end you will have about 1 quart of rich and flavorful turkey broth.  Strain, cool down, and freeze. Use the turkey meat for a dinner or sandwiches this week. Perfect, now you will be ready to whip up your gravy in no time on Turkey day!

Gluten Free Cornbread – Make a batch of cornbread, cool down, cut into cubes and dry out in oven at 275 for 25-30 minutes until golden and crispy.  Throw in a ziplock and freeze.  Now you are ready to assemble your Bacon-Cornbread Stuffing!

Cheddar Sage Biscuits – make the dough now, scoop into biscuit size with a cupcake scoop, place on lined tray and freeze. Once set, remove from tray and place in container and keep frozen until day of.  Set frozen rolls on sheet tray and allow to thaw for 30 minutes.  Bake at 350 for 18-20 minutes.

No Bake Pumpkin Cheesecake- follow instructions and fully prepare, wrap and freeze.  Thaw for 1 hour before serving. Keeps in the freezer for up to 1 month!

Chocolate Brownie Icecream Cake – Okay, not a traditional Thanksgiving dessert, but there are many chocolate lovers among us.  So this one is nice for a change… Keeps in the freezer up to one month.  If you don’t end up using for Thanksgiving, pull it out for a last minute holiday party in December!

5 days before: Quick Cranberry Sauce- can be made up to 5 days in advance, kept in the refrigerator in an air tight container.

2-3 days before: Butternut Squash with Browned Butter and Sage.  And Cheesy Cauliflower Puree. Store in casserole dish, and reheat in oven while the turkey is resting.

1 day before: Green Bean Casserole, Praline Butternut Squash Casserole.  Assemble the casseroles, cover, and refrigerate overnight. Bake the day of.

That’s it for now folks!  I am sharing my Caramel Apple Crisp recipe tomorrow, so be on the lookout :)

Many Blessings,

Michelle

Posted in Gluten Free | Tagged , , , , | 9 Comments

Caramel Apple Crisp

Sometimes for Thanksgiving you might want a more rustic dessert (aka, not adding on the stress of making pie dough).  So I’ve decided to add this recipe for those who prefer a simple, and equally delicious dessert.

You can completely prep and assemble the entire dessert ahead of time, then simply throw in the oven while everyone is eating their big Thanksgiving meal (now that the ovens are free!)

Make a batch of No Churn Vanilla Icecream days before and you are good to go!

Caramel Apple Crisp

caramel (cook caramel and set aside)

  • 1/4 cup butter
  • 1/4 cup honey
  • 1/2 cup coconut milk(canned light) or heavy cream
  • 1 teaspoon vanilla

filling (toss all ingredients together and place in 9 inch pie plate or baking dish)

  • 6 cups peeled, cored and sliced apples (about 3-5, depending on how large they are) I prefer to use a mix gala/granny smith/honeycrisp.
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon coconut flour, firmly packed

topping (combine all ingredients with hands until combined)

  • 1/4 cup butter, room temperature
  • 1/4 cup honey
  • 1 cup almond flour, firmly packed
  • 1/2 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  1. Make caramel first:  in a saucepan, cook butter and honey until golden brown on high (about 2-3 minutes). Quickly remove from heat to stop cooking and add in coconut milk or cream. Whisk. Stir in vanilla.  Set aside to cool.
  2. Prepare apples: peel, core and slice.  Toss in coconut flour and cinnamon.  Layer into pie plate or similar sized baking dish.
  3. Pour caramel over top of apples.
  4. Prepare topping.  Using fingers, crumble mixture evenly over the top of the apples.
  5. Bake for 45-55 minutes, until golden brown and cooked through.
  6. Cool slightly before serving. Top with No-Churn Vanilla Icecream or Coconut Whipped Cream (for a dairy free option).

Definitely not into making pies? Then try my Gooey Pumpkin Pie Cake.  Everything you love about pumpkin pie, just in cake form.

And for last minutes tips and a recipe roundup of my Thanksgiving favorites, check out my post on Preparing for Thanksgiving.

I hope everyone enjoys there holiday and time with family and friends!

Many blessings,

~Michelle

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No Churn Vanilla Icecream

Okay… I’m going to burst a few bubbles right away, this recipe is not dairy free, paleo or SCD.  It’s made with good ole heavy cream, and it’s unbelievably simple and delicious. Only 3 ingredients in the recipe ya’ll! Anyone can do this.

This is my rendition of a Martha Stewart recipe.  I think it popped up on Pinterest and I was intrigued to make it, within my food restrictions.  Luckily for me, I can handle good quality heavy cream in moderation.

So, it’s the holidays and this is the perfect accompaniment to all of those pies and desserts.  Make it ahead of time and it will be one less thing to worry about the day of.

No Churn Vanilla Icecream

  • 2 cups heavy cream (organic and grass fed if possible)
  • 2/3 cup honey or maple syrup
  • 1 Tablespoon vanilla extract (use the good stuff!)
  1. Whip your heavy cream to stiff peaks.
  2. In a separate bowl, stir in about 2 tablespoons of the whipped cream into the honey and vanilla.  This allows the honey to soften and it will more easily combine with the whipped cream.
  3. Gently fold the honey into the whipped cream.
  4. Pour into a loaf pan, cover with plastic wrap and freeze overnight for best results.
  5. That’s it! Enjoy.

Here’s a little preview of the next recipe I’ll be sharing! Caramel Apple Crisp, topped with my No Churn Vanilla Icecream.

I had to snap the photo pretty quickly, because my apple crisp was hot out of the oven and I was running out of daylight.  I’m not sure about where you all live, but here in Maryland it is dark by 5 o’clock these days! Anyways, the crisp recipe will be up this week, along with a roundup of all of my Thanksgiving recipes. So check back for more!

Many blessings,

~Michelle

Posted in Gluten Free | 2 Comments

3 Ingredient Chocolate Buttercream

I was just informed that today is National Chocolate Day! So I decided to quickly finish this post to share with you today. My friend Ashley over at Kitchen With A View, shared this delicious looking Campfire Bark recipe today.  Her blog is not gluten free, but she shares alot of real food recipes, insightful writing and movie reviews by her awesome hubby Chris. Super cute couple and blog, oh and today happens to be her birthday, so be sure to check her out!

Last week we celebrated my sweet daughter’s 2nd birthday! As I made her cake, I realized I had yet to post this incredibly simple and delicious buttercream that I make all of the time.

This is my go to frosting, and has never failed me. Because the ingredients are equal parts, you can make this recipe for one cupcake or multiply to frost a large cake.

Bottom line, this recipe is easy and healthy! (or healthier, should I say…)

3 Ingredient Chocolate Buttercream

  • 1/2 cup room temperature butter*
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla (optional)
  1. Combine all ingredients in bowl.
  2. Whisk by hand or use an electric mixer to whip until light and fluffy.
  3. Immediately use to frost cake/cupcakes/eat by the spoonful (no judgement here).

*for a dairy free version use coconut oil or organic shortening in place of the butter.  Just know that coconut oil is temperamental depending on the temperature.  If it is warmer that 76 degrees your frosting will not set, as that is the temperature in which coconut oil liquefies.

I’m hoping to get up a candy recipe for ya’ll this week.  I plan on doing a candy swap with my kids.  Homemade cookies, candies, stickers, and dollar store finds will be traded with my kids for their super (not) healthy Halloween candy!

Oh and does anyone happen to have any last minute costume ideas (for me). I’m attending a grown up costume party this weekend and am completely stumped…. comment below with your costume ideas pretty please :)

Many blessings

~Michelle

Posted in Gluten Free, Life | Tagged , | 4 Comments

Blender Waffles

I don’t make my waffles any other way these days.  Whipping up the batter makes for a quick and fluffy  gluten free waffle.  This has been my go-to recipe for the past few months… sometimes I add some cinnamon and extra vanilla.

This recipe makes alot, which is great. I love leftover waffles.  I store them in a ziplock in the freezer.  The kids can just take them out during the week and pop into the toaster for breakfast. Easy Peasy!

Blender Waffles

  • 1/2 cup butter or coconut oil
  • 8 eggs
  • 1 cup coconut milk (up to 1 1/4 cups)
  • 1 1/2 cups almond flour, packed
  • 1/4 cup coconut flour, packed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey
  • 1 teaspoon cinnamon (optional)
  • 2 teaspoons vanilla
  1. Turn on waffle iron, grease with coconut oil or cooking spray.
  2. Place all ingredients in blender.  Blend until smooth.
  3. Check consistency, it should be thick but pour-able.  Add more coconut milk until it reaches the right consistency. (At most 1/4 cup more)
  4. Pour batter into heated waffle iron.
  5. Serve warm with Coconut Caramel Sauce or Quick Blueberry Sauce!

Yields 18-20 regular size waffles (not Belgium)

We are adjusting to farm life over here, we now have 35 chickens and 6 goats.  The kids are just having a blast with the animals, I can barely drag them inside to do homework or eat dinner!

If you are interested in seeing more of my family farm pics and day to day food photos, be sure to follow me on Instagram @glutenfreefix.

I’ve got a lot more recipes lined up to post, now that the kids are back in school, I’ll be dedicating a little bit more time to the blog!

Many blessings

~Michelle

Posted in Gluten Free | Tagged , , , | 15 Comments