Thanksgiving is my favorite American holiday. It's a day to count our blessings and be thankful for all of the goodness we have in our lives.
It's a day to be with family and loved ones and prepare a feast together.
My husband and I started making our own version of Thanksgiving dinner right after we got married. Over the last few years, as I have changed my diet from the Standard American Diet to a gluten free/dairy free diet, then Paleo diet, then my own diet, our Thanksgiving dinner has evolved quite a bit!
I am grateful for my supportive friends and family who have gone out of their way to make special meals and take me to special restaurants.
"Just when the caterpillar thought the world was ending, it became a butterfly"
This is a very personal quote from my Hashimoto's journey. I thought my life was over as a result of this diagnosis, but I now realize that Hashimoto's has made me a better person, the person I am today.
Mark Hyman, MD once said: "I didn't choose this type of lifestyle, my body chose for me", and this really resonates with me.
I now realize that it was my lifestyle that had everything to do with me getting an autoimmune condition and I encourage all of you to start making positive changes.
I am extremely grateful to have the opportunity to share my health journey with all of you, and hope that my experience helps you on your journey!
My hubby and I are making Thanksgiving dinner again this year, and will be joined by my parents, brother, my brother's wonderful fiancee and her sister. We wanted to make something that would be tasty and nutritious for all of our guests, whether they follow a Paleo, Standard American Diet or Vegetarian Diet :) We have been working on the menu, recipes and shopping list for the last few days, and I'm excited to share our menu, recipes and shopping list with all of you! All of the meals are gluten, dairy, soy, and grain free and nutrient dense.
Wishing you all a healthy and happy Thanksgiving!
Here's Your Thyroid Friendly Thanksgiving Menu!
- Lentil Dip
- Pumpkin Carrot Curry Soup
- Salt and Herb Rubbed Turkey
- Cranberry Orange Sauce
- Sweet Potato Casserole
- Broccoli Bacon Veggies
- Root Veggie Bake
- Pumpkin Pie
- Apple Pie
- Baked Pears
- Pumpkin Custard
(Adapted from Living Without)
For a moist and tender bird with crispy brown skin, apply this rub a day in advance. The rub will be rinsed off before baking, so no worries about it becoming too salty.
- 1 unfrozen turkey (I prefer free range)
- 2 cups gluten free broth or pear juice
- 1 tablespoon fresh rosemary, chopped
- 1 ½ tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme
- 1/3 cup Sea salt
- 1 teaspoon pepper
- Mix rosemary, sage, thyme, salt and pepper in a small bowl
- Rub salt mixture on the inside cavities and outside the turkey
- Refrigerate for 8-24 hours
- The following day after preheating the oven to 450 degrees, rinse the turkey to remove salt rub and transfer to roasting pan
- Add broth/pear juice to roasting pan
- Roast uncovered for 30 minutes at 450 degrees, then remove from oven and lower to 325 degrees.
- Tent turkey with foil and return to oven
- Baste turkey every 45 minutes and bake according to roasting guide per weight: http://www.fosterfarms.com/cooking/turkey/roasting_turkey.asp
- Remove foil cover 30 minutes prior to end time.
- Remove turkey from oven when internal temperature reaches 165 degrees Fahrenheit
- Replace foil tent and let sit for 30 minutes
DOWNLOAD THANKSGIVING MENU BELOW
Your Thyroid Pharmacist,
Dr. Izabella Wentz, Pharm D.
PS. You can also download a free Thyroid Diet Guide, 10 Thyroid friendly recipes, and the Nutrient Depletions and Digestion chapter for free by going to www.thyroidpharmacist.com/gift. You will also receive occasional updates about new research, resources, giveaways and helpful information.
For future updates, make sure to follow us on Facebook!