My daughter and I are entering our third gluten free holiday season. Aside from feeling about 100% better physically, we don’t even notice the difference in the food. Additionally, I have found that the food compliments the holiday season, but is not the focus of the holiday season – which is how it should be. The most important thing is to be inventive with the seasonal bounty. Roast and season seasonal vegetables such as Brussels sprouts, steam some artichokes, roast and mash potatoes or turnips and parsnips, make a fresh green salad from spinach, kale, arugula, and romaine lettuces, all fall lettuces – embellish with dried cherries, pears, nuts, a few thin slices of red onion and crumbled goat cheese and toss with a light lemon vinaigrette, roast a bird and you are done! Be thankful that it is so good for you, tasty, and easy.
Desserts are a little trickier – but last Thanksgiving I found this easy Apple Cranberry Crisp recipe from food editor Beth Hillson (glutenfreemakeovers.com) and it was a big hit. I will be making it again this year.
Tip: Pop it in the oven while everyone is eating. It will be finished and ready just in time for dessert. This is crazy good when served with tart plain frozen yogurt.