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 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 a 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.
I feel so blessed to be where I am today, compared to the beginning of my Hashimoto’s journey… when I slept under two blankets in my Los Angeles apartment, when I had constant brain fog and needed to sleep for 11 hours to feel rested, when I was anxious all of the time, when I was losing my hair, when I had carpal tunnel in both hands, when I was addicted to caffeine and sugar… when I felt that I couldn’t do anything.
“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.
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!
Over the last few years, my hubby and I have hosted Thanksgiving at our house with guests who had various dietary preferences (Paleo, vegan, vegetarian, Standard American Diet, etc.). We’ve also traveled to see each of our families and attended Thanksgiving with like-minded friends and family, like fellow gluten free and Paleo cookbook authors Leanne Ely from Saving Dinner, Magdalena Wszelaki from Hormones Balance and Amanda Nowosadzki from Clean Southern Cuisine.
This year, we’re having Thanksgiving dinner at our own home with lots of family visiting from Chicago, Texas, Louisiana and Canada! We’ll have a total of 20 adults (on Paleo, dairy free, SAD, vegan or vegetarian diets) + 3 little ones (2 on baby purées/baby led weaning and one toddler!). I’ve started my T-giving menu planning early this year and am calling in for reinforcements from my mom and sister-in-law. 🙂 To watch our Thanksgiving adventures unfold, you can follow me on Instagram.
Whether we are hosting or just bringing a few dishes, it’s really important for us that we make something tasty and nutritious for all of our guests!
I encourage you to start making positive changes as well. So I’m excited to share our menu, recipes and shopping list with all of you!
All of the recipes are gluten, dairy, soy and grain free, and nutrient dense.
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 the magazine Living Without)
Salt and Herb Rubbed Turkey
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 there are 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 of the turkey.
- Refrigerate for 8-24 hours.
- The following day after preheating the oven to 450 degrees Fahrenheit, 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 this roasting guide per weight.
- Remove foil cover 30 minutes prior to end time.
- Remove turkey from oven when internal temperature reaches 165 degrees.
- Replace foil tent and let sit for 30 minutes.
For more recipes, download my free Thanksgiving Menu below!
PS. You can also download a free Thyroid Diet Guide, 10 thyroid-friendly recipes, and the Nutrient Depletions and Digestion chapter of my Root Cause book for free by subscribing to my newsletter. You will also receive occasional updates about new research, resources, giveaways and helpful information.
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