I wasn’t sure what to call this. If you use crushed ice, you could call it a slushy. If you’re jonesin’ for a margarita, you could call it a mocktail. Whatever you call it, try it!
If you love someone who’s living gluten-free, sugar-free, Paleo, and/or doing Whole30, here are some beautiful and creative alternatives to the usual sweets.
I list the sources, but in most cases, these were just posted on Instagram; recipes are usually not given. So consider this inspiration, and do a little googling if you want to know more.
Inspired by this recipe for Blackberry Smash cocktail from A Calculated Whisk, I made some blackberry syrup last week. I had a whole bunch of blackberries in the freezer and this was a great way to use them up!
Here’s our family’s favorite thing to eat the day after Thanksgiving: homemade turkey pot pie!
If my daughter’s home, we’re treated to a homemade crust. If she’s not, I usually rely on Pillsbury ready-made crust. (The photo above is from Pillsbury’s website.) To make this gluten-free or Paleo, substitute a mashed-potato or mashed cauliflower topping for the crust.
I didn’t get to host Thanksgiving this year, so I don’t have turkey leftovers to make it with, SO unfortunately I can’t give you how-to shots, but here’s the recipe.
Homemade Turkey Pot Pie Recipe
5-1/4 c. chicken broth (3 14-oz. cans)
3 carrots, pared (or 12 “baby” carrots), cut into bite-size pieces, ~ 1/2”
1 small white or yellow onion, diced
1/4 lb. fresh mushrooms, sliced (or one 4-ish oz. jar of sliced ‘shrooms)
2/3 to 1 c. frozen peas
3/4 c. butter
2/3 c. all-purpose flour or gluten-free substitute
salt and pepper to taste
4 c. cooked turkey, cut into bite-size pieces
(My baking dish is 9” in diameter and about 2.5” tall, with straight sides.)
Bring chicken broth to boil in a 3-quart or larger sauce pan. Add carrots and onion and cook until almost tender. Add mushrooms and peas; cook 3-5 minutes more.
Remove vegetables from broth and set both aside. You should have about 4 c. of broth.
Preheat oven to 400 F.
In same or larger saucepan, melt butter; whisk in flour. Cook, stirring constantly till bubbly and a little golden. Gradually whisk in reserved hot chicken broth. Cook until mixture thickens and bubbles 1 minute. Season to taste w/ salt and pepper.
Add the vegetables and the turkey to the saucepan; stir gently and cook till turkey is heated through. Turn the mixture into the baking dish. You may refrigerate it at this point for later baking, if desired.
Prepare one pie crust. Cut an opening in the center and a few small holes around it (to vent steam; not just for decoration). Fit dough over filled baking dish; press dough down all around edge. Trim if necessary, leaving 3/4” or so to drape down the side of the dish.
Bake 40 minutes or until crust is nicely browned and filling is bubbly.
Adapted from Food Editors Favorites, 1983.
If you like balsamic vinegar, you’ll love this salmon recipe! This one has been in my meal rotation for years, and for good reason. It’s a really simple dish — and like most really simple things, it’s also beautiful!
For the balsamic glazed salmon recipe, visit my guest post at Faith, Food and Fitness!
(The green beans and pine nuts are another one of my long-time faves — also super easy! Recipe here.)
Follow me on Instagram for more quick, easy healthy food ideas.