Gluten Free Thanksgiving Recipe Ideas

Gluten Free Thanksgiving Recipe Ideas

With thanksgiving coming up, there's no doubt that we'll be indulging in a feast of delicious foods especially turkey.

If you're concerned with your health and weight, you might feel that you'll lose the battle. However, it doesn't have to be like that since there are gluten-free recipes that can save you from all the guilt. These thanksgiving recipe ideas is brought to you by Vacaville Weight Loss and they are guaranteed to give your celebration a whole new twist!

Here are some great thanksgiving recipe ideas that are gluten-free:

Broccolini with lemon and sesame sauce

Broccolini on its own is healthy enough but dressing it with salty-sweet sesame sauce sounds even more delicious! It is considered bright and palate-cleansing which sounds perfect for heavy winter dinners.

Ingredients:

  • 6 bunches broccolini (trimmed and halved lengthwise)
  • ½ lemon (seeds removed)
  • Kosher salt
  • 2 tbsp white miso
  • 1 tbsp mirin (sweet Japanese rice wine)
  • ¼ cup tahini
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp unseasoned rice vinegar
  • 4 tbsp vegetable, or any neutral oil (divided)
  • 2 tsp honey (divided)
  • Toasted sesame seeds (for serving)

Preparation:

  • In a large pot, boil salted water and cook the broccolini until it becomes bright green and crisp-tender for 5-7 minutes. Drain the water and let the broccolini dry on paper towels.
  • In a small bowl, mix the miso, tahini, mirin, vinegar, soy sauce, sesame oil, 1 tsp honey, 2 tbsp water, and 2 tbsp vegetable oil. Once the ingredients are combined, season sesame sauce with salt.
  • Cut the lemon lengthwise into quarters, then slice it thinly and crosswise. Toss them in a small bowl and add in the remaining 1 tsp honey and 2 tbsp vegetable oil. Season it lightly with salt.
  • Prepare a platter then spread the sesame sauce on it and arrange the broccolini on top. Scatter the lemon all over it and finish it off with sesame seeds. Enjoy!

Tip:

  • You can prepare the sesame sauce in advance, preferably a day ahead. Cover and chill. Let it cool down to room temperature before using it.

Potato nuggets

This potato recipe comes in a puck-size with crunchy exteriors and creamy insides. It's tasty so you'd better seat yourself next to it because they are sure to go fast.

Ingredients:

  • 5lb russet potatoes (peeled and cut into 2" pieces)
  • ½ cup extra-virgin olive oil
  • 8 garlic cloves (lightly crushed)
  • ¼ cup vegetable oil
  • Kosher salt
  • 2 long sprigs rosemary

Preparation:

  • Preheat the oven to 425°. In a large pot, add in the potatoes and pour in 2" of water. Use salt to generously season the water and bring it to a simmer over medium-high heat. Reduce the heat and simmer gently. Make sure the potatoes are tender on the outside and very firm in the center. This takes approximately 8-10 minutes.
  • Drain all the water from the pot with the potatoes in it and make sure that no liquid is left. Allow the potatoes to sit, uncovered for a few minutes to steam off the remaining liquids they may have absorbed. Toss the potatoes to roughen up their outsides and provide them with a flour starchy coating. Season it with salt.
  • In a large roasting pan, combine ½ cup extra-virgin olive oil and ¼ cup vegetable oil. Heat it in the oven for 10 minutes.
  • Remove the pan carefully from the oven and add in the potatoes. Make sure to coat each potato until their exteriors are moistened enough. Arrange them in a single layer and leave some space between them. Put the pan back in the oven to roast the potatoes. Turn them every 10 minutes, for 30 minutes.
  • Toss in the rosemary and garlic and let it cook until the potatoes become deep golden brown on each side for 8-10 minutes. Use a slotted spoon to transfer the potatoes into a platter and place the roasted rosemary and garlic on the sides. Enjoy!

Stir-fried brussels sprouts

Separating the leaves of each tiny cabbage can be a tedious job but you'll tap yourself on the back once your guests will taste the sweetest, tender-crisp brussels sprouts that they've ever eaten!

Ingredients:

  • 2lb brussels sprouts
  • ½ cup walnuts
  • ½ lemon
  • Kosher salt, freshly ground pepper
  • 1 tbsp walnut oil or 1 ½ sesame oil
  • 8 tbsp extra-virgin olive oil

Preparation:

  • Preheat the over to 350°. In a rimmed baking sheet, toast the walnuts on it, tossing once until it becomes golden brown for 8-10 minutes. Allow it cool, then coarsely chop.
  • Use a paring knife to remove the cores from brussels sprouts through the stem ends. Peel off the leaves all the way to its center.
  • In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add in a quarter of the brussels sprouts leaves then cook it, tossing once or twice. Let it become bright green and deeply charred in spots for 4 minutes. Season salt and pepper, then transfer them over to a platter. Repeat the process 3 more times with the remaining olive oil and brussels sprouts.
  • Grate the lemon zest over the brussels sprouts, then squeeze some juice on top. Sprinkle the walnuts on top and drizzle with olive oil. Finish it off with a few cranks of pepper. Enjoy!

Tip:

  • You can core and separate the leaves of the brussels sprouts 3 days ahead. Wrap them in paper towels and store it inside a resealable plastic bags; chill.
  • Dry-rubbed turkey breast
  • If you don't want to bother yourself preparing a giant turkey, then bone-in breast is the next best thing. There's no need to babysit this one because its juicy, flavorful meat will make up for everything.

Ingredients:

  • 1 6lb skin-on, bone-in turkey breast (patted dry)
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 2 tsp light brown sugar
  • 1/3 cup Diamond Crystal or ¼ cup Morton kosher salt

Preparation:

  • Coarsely grind fennel seeds, coriander seeds, and peppercorns in a spice mill or just by using a mortar and pestle. In a medium bowl, place the salt and brown sugar and work them together using your fingers until incorporated. Stir in the ground spices as well.
  • In a wire rack inside a rimmed baking sheet, place the turkey on it (If you don't have access to this, you can also use a V-shape rack set inside a large roasting pan for your turkey). Sprinkle the dry brine on both sides of the turkey breast, patting to adhere. You won't be using all the dry brine, but having some spare is good since some of it will end up on the baking sheet when you start seasoning the turkey breast. Let it chill, uncovered for 12 hours and up to 2 days.
  • Remove the turkey breast from the wire rack and rinse the baking sheet. Line up the baking sheet with 3 layers of foil and put the rack back inside. Put the turkey breast back on the rack and allow it to sit at room temperature for 2-3 hours.
  • In the middle of the oven, place an oven rack and preheat to 450°. Pour 1 cup water into the baking sheet.
  • Roast the turkey breast and rotate the pan halfway through the process. Do this until the skin is golden brown all over, for 30 minutes.
  • Reduce oven temperature to 300° and continue roasting the turkey breast. Add more water by ½-cupfuls as needed to maintain the liquid in the baking sheet. You can insert an instant-read thermometer into the thickest part of the breast until it registers 150°, 50-70 minutes longer. Make sure the skin is crisp and deep golden brown. Transfer the turkey breast to a cutting board, allowing it to rest for 30 minutes to 1 hour before slicing. Enjoy!

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Vacaville Weight Loss
1490 Alamo Drive Suite A
Vacaville, CA 95687
(707) 452-3377