5 Gut Friendly Thanksgiving Recipes
Here are 5 of our favorite gut friendly recipes to bring to any Thanksgiving get together. You can enjoy your food now and still feel great later.
Cleaned up Biscuits: (GF friendly)
3/4 c almond flour
1/4 coconut flour
1 tsp baking powder
1.5 TBS chilled coconut oil
6 egg whites
Preheat oven to 400 degrees. Mix together the first 3 ingredients. Add chilled coconut oil and used your hands to break it up until crumbly. Set aside in the fridge. While chilling, beat egg whites into stiff peaks form. Fold them into your chilled mixture. Use ice cream scoop and drop biscuits onto baking sheet. Flatten the top slightly with your palm. Bake for 20 minutes or until golden brown. Remove from oven, let cool, and enjoy. Recipe from Nikki Yelton.
Kale and Brussel Sprout salad:
This recipe comes from our founder, Allison, and we love it. It's the perfect green dish.
1 bag of brussel sprouts
1 to 2 bunches of kale
1/2 cup of slivered almonds
1 cup of parmesan cheese
Cut off end of brussel sprouts and chop them into smaller pieces.Put in bowl and drizzle with olive oil (around 1 TBS) and seasonings (about 1 to 2 tsp of each). Mix in slivered almonds. Spread over baking sheet covered in foil and put in the oven on broil. Let sit until it starts to brown and mix around about 3-4 times. Stand by the oven so it doesn't burn. Take out of oven and pour into a bowl. Set aside. MAssage kale with hands until the kale looks dark green. Put in oven and broil until crispy. This takes less time than the brussel sprouts. Pour into bowl with brussel sprouts and almonds. Add in cheese and mix until melted. Add salt to taste.
Apple Cider Cocktail:
Ingredients for 2:
8 oz of fresh apple cider
8 oz of prebiotic soda poppi lime ginger
3 oz bourbon (omit for a fun mocktail that tastes delicious)
sugar and cinnamon for the rim
fresh apple slices
Add ice to glasses. Pour in apple cider, poppi, and bourbon into a pitcher. Stir to mix. Add to glasses and garnish with fresh apple slices.
1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% vegan buttermilk (mix favorite dairy free milk and add 2 tsp of lemon juice or white vinegar)
salt and pepper to taste
1 tbsp salted butter, plus optional more for serving (can use a vegan butter if you'd prefer)
Steam or boil cauliflower and garlic until soft. Drain the cauliflower, then add buttermilk, butter, salt, pepper and purée with an immersion blender. (If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it!) A regular blender would work fine as well.
Pumpkin Pie Chia Pudding:
1 ¾ cup (13.5 oz.) coconut milk, canned
1 cup pumpkin puree, canned
1 teaspoon cacao powder
6 tablespoons chia seeds (delicious way to get in some omega 3's)
½ tsp vanilla extract
1 tablespoon maple syrup/honey for sweetener (optional)
Pumpkin pie spice (or cinnamon, ginger, clove, and nutmeg) to taste (roughly 1-2 teaspoons)
Optional: cinnamon stick and shredded coconut, unsweetened for garnish
Add all of the ingredients (except for the garnish) to a blender. Pour the mixture into jars and seal. Place in the refrigerator for at least 4 hours to chill and firm. When ready to eat, garnish with a cinnamon stick and/or shredded coconut or anything else!
Wishing our poppi fam a wonderful Thanksgiving. We hope it's a healthy and happy one.