A Fun and Healthy Thanksgiving!

I originally planned to publish this blog post a couple of days ago, but then got so busy, I decided to hold off until this evening. Even though Thanksgiving has passed, these recipes can be used for upcoming holidays or other occasions.

The Pretty Bee, Sweet Potato Soul, Allergy Free Alaska, and Food Network are some of my favorite websites to access healthy recipes. I printed out the ones I needed and on Tuesday night, went shopping to get all of the ingredients necessary for the Thanksgiving feast.

Bought delicious produce at Sprouts Farmers Market.

I began cooking on Wednesday morning and made cranberry sauce and gluten-free pumpkin pie to cool overnight. I also made gluten-free and vegan cornbread for the stuffing, so it could harden.

The night before, I seasoned the 22-lb turkey with salt, pepper, garlic, and rosemary and placed it in the roasting pan, so I could just put it in the oven the next morning.

The next day, after I put the turkey in the oven to roast for five hours, I got to work. I finalized the stuffing, made a sweet potato casserole, vegan mashed potatoes, vegan mushroom gravy, and roasted vegetables. It was a lovely day, and a great time to be with family.

I was able to satisfy my vegan daughter and my own gluten free allergy with so many options for all of us. Everything tasted fantastic! I never thought I could manage to cook so many dishes in one day, but with the help of my beautiful family, I was able to host a delicious Thanksgiving feast!


Happy Thanksgiving from my family to yours.

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