I have to be totally honest and up front about this post. I hesitated sharing our entire Thanksgiving menu with you because my favorite part of dinner was the “green beans of death”. Should I really admit to not only eating them, but making them myself? Would this result in a Shake Shack moment? Or would the fact that I ate (and enjoyed) this dish make me more relatable in that I can allow myself to savor something seriously unhealthy on occasion? I ended up realizing that the last thing I want to convey is that I am perfect in any way, including my eating. Whew! Ok, now that my “confessions of a dietitian” moment is over, let’s get on to talking about the weekend.
We had a wonderful gluten-free Thanksgiving. My mom ordered a fresh turkey from Sunflower Market so that we knew it would be gluten-free. The kids had a fun time getting it all buttered up before my dad threw it on the grill.
He also made some mashed potatoes with cauliflower which has become one of our favorite holiday side dishes.
Jeff was in charge of the cranberries. He simmered them with some orange juice and sugar, and they turned out perfectly.
Unfortunately, I can’t say the same thing about my rosemary-asiago rolls. I had a little trouble getting the dough to stick, so I added more milk and water. Then the dough was too runny, so my mom added more flour. When I finally got them in the oven, they came out looking like cookies. They didn’t rise at all! The flavor was still pretty good though, so we each had a “cheese cookie” with our dinner. Apparently my gluten-free baking needs some work.
And now, for the green beans of death…
Hello! How good do those look? I found the recipe in Delight Gluten Free Magazine and knew I wanted it to be my indulgence for Thanksgiving. The green beans are blanched then rolled in little bundles with bacon (I used Applegate Farms antibiotic-free, hormone-free, artificial nitrate-free bacon). But that’s not all. Melted butter, brown sugar and garlic are poured over the top, then the entire dish is sprinkled with crushed almonds. Bake it all for 15-20 minutes and you have green beans to die for.
I mean really, is there anything healthy about this dish? No way. The nutrition from the green beans is drowned out with bacon, butter and sugar. But man, oh man, these were good. And you know what? I’m glad I made them. This isn’t something I will make on a regular basis, which makes it perfect to look forward to on a holiday. And that’s what I love about a holiday meal. Enjoying the foods that you only eat once a year. And when it was all said and done, I didn’t feel overstuffed because I took moderate amounts of everything and didn’t go back for seconds (okay, maybe I had one more roll of green beans). Then it was done! Thanksgiving was over. Back to healthy eating. In fact, we made some turkey stock to freeze, and a pot of Southwestern turkey soup that is packed full of nutrition (look for that post tomorrow).
So there you have it, my first gluten-free Thanksgiving, and another confession.
See my holiday “splurge” tip on 30Secondmom.com.
What was your favorite part of Thanksgiving? Do you try to stick to healthy foods during holiday meals?