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Kelly’s Gluten-Free ThanksLiving Recipe Plans

pumpkin latte

ThanksLiving Is The New Thanksgiving!

Read more for Gluten-Free Thanksliving Recipes

 

With all the amazing meat-free, vegan options out there today, why settle for Turkey as your main course when you could eat healthier and start a new Gluten-Free ThanksLiving tradition. As a vegan of 4 years, I still love to experiment with new foods!  I picked out a few recipes this year, and look forward to digging right in!

I plan on having a ThanksLiving celebration, with my vegan family and vegetarian friend Erica, with delicious plant-based foods! I also donated some help $$ to Mercy for Animals, who is currently doing a Million Dollar Challenge!! This ThanksLiving, give back!

Main ThanksLiving Course: Vegan Meatloaf made out of Lentils and Gluten-free Bread Crumbs, topped with cranberry sauce. (I’m the only one who has a gluten allergy, so the other three will be eating Tofurky as their main course.)

Delicious Plant-Based Sides:

  1. Mashed Potatoes mixed with Non-GMO Canned Corn and topped with a satsifying gluten-free gravy.
  2. Vegan Stuffing made with Gluten-Free Brown Rice Loaf (instead of wholegrain bread).

Amazing Beverages:

pumpkin latte
Delicious Latte from Pomegranate Cafe, AZ
  1. Pumpkin Spice Lattes with Vanilla Almond Milk and gelatin-free marshmallows; Hot Cocoa with marshmallows for Vinny :)
  2. Reisling for the adults; grape juice for the kid.

For Dessert:

I’m still debating between this Banana Cream Cake and the Chocolate Pumpkin Pie with Almond Meal Crust.  I will have to post pictures of which dessert I end up making!!

Which one would you choose?  I was really eying down that cake… we ended up making both!

Happy Gluten-Free ThanksLiving to all of my vegetarian, gluten-free, and vegan friends out there. GO YOU if you are working on reducing meats and introducing new plant-based meals! I would love to help you – just contact me for more info.

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    Homemade Almond Milk and Almond Crackers

    almond-meal-crackers-plant-based-nutrition-and-fitness-blog

    Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.

    Homemade Almond Milk Ingredients:

    • 1 cup raw almonds, soaked for 8 hours
    • 3 1/2 cups water, filtered
    • 4 raw dates, pitted
    • 1/2 tsp almond extract + 1/2 tsp cinnamon
    • 1 pinch of salt
    ninja and nut bag
    You’ll need a nut bag and food processor, something like this.

    Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.

    homemade almond milk
    Homemade Almond Milk, strained into a bowl. It smells and tastes wonderful!

     

    Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl.  Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.

    homemade almond milk bottle
    Here is what this mixture looks like in a gallon jug. All you need is a a 32oz bottle! If you want more homemade almond milk, double or triple this recipe.

    Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.

    Use your Remaining Almond Meal for these Delicious Crackers!

    almond meal crackers
    The most delicious cracker recipe in the entire southwest ;)

    Sweet and Salty Almond Cracker Recipe:

    • Leftover Almond Meal from the above Homemade Almond Milk recipe
    • 1-1/2 T Sesame Oil
    • 1 tsp basil (for basil lovers like myself ;) )
    • 1/2 tsp Italian Seasoning
    • 1/2 tsp sage
    • 1/4 tsp thyme

    Instructions: It doesn’t get any easier than this!  Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle.   Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers!  (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes.  Keep an eye on it to make sure to pull out the dough once the edges start to brown.

    homemade almond meal crackers
    sweet and salty almond meal, sliced into square crackers onto a baking sheet

    There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind ;)

    almond meal crackers
    After your first bite, you will be thinking about your next batch!
    almond meal cracker crumbs
    The Crumbs are All that is Leftover From this Recipe!

    There’s no better way to make Homemade Almond Milk and Almond Meal Crackers :)

    Created by Kelly Gibson from Kelly Athletics LLC.

    Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:

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      Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.

      These recipes are inspired by:

        1. YumUniverse
        2. OhSheGlows

       

       

       

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      Cantaloupe Truffle Bars

      Cantaloupe Truffle Bars with Soy Caramel Sauce

      Homemade chocolate is the best! Try these truffle bars topped with chocolate.

      cantaloupe-truffle-bar-soy-caramel-sauce-kelly-athletics
      Cantaloupe Truffle Bars  w Soy Caramel Sauce

      Do you ever think that it would be IMPOSSIBLE to give up chocolate to lose weight? No worries! You can absolutely incorporate chocolate into a healthy diet, and make healthy chocolate snacks and desserts without putting on a pound! In fact, you will LOSE weight quickly if you learn how to make plant-based chocolate treats (i.e. vegan chocolate) like these truffle bars. Why is plant-based and vegan chocolate better? For one, most milk chocolates are high in fat, and typically include “milk fat” as a key ingredient. Secondly, dairy is the MOST common food allergy in the United States, especially in infants and children. Typically, adolescents and adults don’t realize they are allergic because their bodies have gotten used to having high quantities of milk in their diet over the course of several years. http://www.foodallergy.org/allergens/milk-allergy

      First melt some dairy-free chocolate over a double boiler, drizzle it onto wax paper into rectangular shapes. Then, allow the chocolate to cool while heating up non-GMO soy milk, sweetener and corn syrup on the stove. Then, put hazelnuts and dried pitted dates in a food processor. Mash this into the shape of a granola bar and place onto the cooled chocolate rectangles. Grab a small scooper (or even a measuring spoon) to make melon balls from a cantaloupe. Place melon balls onto the granola bar, drizzle more dairy-free chocolate sauce on top, then dip in soy caramel sauce on the side.

      For the full recipe, get this amazing book or email me to send you a photo of the recipe by: Great Chefs Cook Vegan

      For more tips on Vegan Nutrition, try Online Nutrition Coaching at Kelly Athletics.

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