Today, we’re pre-empting our normal weekly recipe to set up our biggest Steal This Meal feature ever.
Thanksgiving is just three short weeks away, and while many of your Whole30 programs finish up just in time for the holiday festivities, that’s no excuse to toss your Whole30 lessons aside and mindlessly gorge on breads, sweets and other unhealthy Turkey Day fare. We’ll have more on how to celebrate, enjoy and share in your family’s Thanksgiving day traditions without going off the deep end later in the month… and we’re hoping our Thanksgiving edition STM will help you to make (and prepare) good holiday choices.
We’re requesting Thanksgiving-appropriate, Whole30 compliant Thanksgiving dishes for our upcoming STM feature. They don’t have to be traditional holiday fare – be creative in your main dish, vegetable, salad or side dish offerings. The only thing we do require is that they follow the rules of the Whole30 – no grains, legumes, dairy (even heavy cream or butter) or alcohol… and no added sugars in any form, save fruit juice. We know this may be challenging, but that’s the point! For all of you budding Paleo chefs, those who enjoy a good kitchen challenge, or those of you who are looking to improve your family’s holiday eating habits, this STM is for you!
Send your STM submissions to email@example.com by Wednesday, November 17th for consideration in our Friday feature. And as a thank you, the creator of every recipe chosen for our Thanksgiving Steal This Meal feature will win a free Whole30 Success Guide!
Subscribe to the Whole9 Newsletter
Fill out the form below to stay updated about Whole9 articles, discounts and events.
Andy Deas’s Apples are the bomb!!!!!!!!!!!! Just made a batch of em the other night and they were awesome.
Very excited about this!! We’d love to start some new traditions in our house. Looking forward to seeing what people come up with :)
OMG I was just thinking about this. I usually cook Thanksgiving Dinner for my family and this year my goal is to make it Whole30 compliant. Whenever I tell my family about how the Whole30 works, I immediately get the response that that sounds too hard and they could never give up breads and grains, let alone make the food taste good. So this year I intend on cooking the whole meal Whole30 compliant, and then after tell them, “Oh by the way, you just had an entire meal with no grains, potatoes, or legumes!”
I plan on doing cauliflower mash instead of potatoes. With enough garlic and the right seasoning, you’d never know you’re eating cauliflower and not potatoes. Stuffing/dressing is going to be the hardest to do. I need to figure out what to replace the bread. Also I’m looking for some ideas of how to thicken the gravy w/o using flour in a roux!
Chris – I actually had some success using bacon fat (the good kind – from a pig raised humanely – without the nitrites/nitrates) and a mix of coconut flour and almond flour. Made a pretty good roux.
I’ve also found that if cooked long enough, coconut milk will lose a lot of that coconut-y flavor and is a great thickener in gravies.
However, I think this year I’m opting for more of a pan sauce/reduction. Might even be inspired to make my own demi-glace, which would be fantastic in adding flavor to some gravy. Saveur has a pretty good recipe – just takes a ton of time! (then again, store bought demi glace has all sorts of crap in it – and costs $29.).
Melissa @ Whole9 says
@Chris: We are working on your sub for stuffing… and our own version of cranberry sauce. It’ll be our STM submission for this Friday – stay tuned.
Hey Chris, I make a mashed turnip dish that fooled my husband. Sometimes I also add some celeriac root!!
Using a Califlower puree with coconut milk and vegetable stock….instead of potatoes is so yummy. You can season it a million ways depending what you like…but for the potatoe lover…it is an amazing substitute.