The guide to the perfect gluten-free Thanksgiving & exciting news

Before getting into my intro I FIRST want to share my BIG NEWS! After weeks of waiting I am so happy to announce that…… drum roll please……. I am partaking in blogmas this year! Last year I took part in it and it was so much fun, so I decided to do it again. I will be doing the 12 days of blogmas, starting December 12th all the way up to December 25th! Everyday a new and exciting blogmas post :). Also, I will be revealing my new cover images and new blog intro DECEMBER 1st! So make sure you mark that date in your calendar! (I will give another reminder closer to the date) But wait……. I have two announcements! My second announcement is……. I am adding a new segment to my blog called “Hungry Holidays”. As many of you have proably already seen, I added a new pop-up to my blog where if you enter your email you will receive a new recipe to your inbox every morning. This pop-up appears behind my first Thanksgiving pop-up. Or you can enter your email on the side tab (if viewing on a computer) but if viewing on a mobile phone this tab is at the bottom of my blog. The tab is labeled “Hungry Holiday’s newsletter (….)” In addition, I will also be adding a new tab to the top of my blog labeled “Holidays” where you will be able to find all of my blogmas and Holiday posts. This tab will go up after Thanksgiving. Yea!!!! Okay, now into my intro 🙂

I’m back at it again with another holiday guide. This time I am sharing “The guide to the perfect gluten-free Thanksgiving” Today’s guide is perfect for anyone suffering from any level of gluten intolerance.

I have been gluten-free for 4 + years but this past year I have been so strict with everything I have been eating and have not even allowed “made in the same factory” labels make it into my shopping cart. My allergy has gotten so much worse recently so I have been eating 95% of my meals at home, minus the weekly Diner breakfast on Saturdays. Fortunately, I am lucky enough to live near the 84-Diner. There they offer many gluten-free options which makes me one happy eater 🙂 .

As I am sure 100% of my readers can tell, today I am sharing “The guide to the perfect gluten-free Thanksgiving”. If you or you know someone who is cooking to food allergies, or for themselves, make sure to forward this post to them.


Yummy Roll Ups

Photo of Yummy Roll Ups by Courtney McDonald
  1.  Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

Grilled Shrimp Scampi

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  1.  In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
  2.  Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
  3.  Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Zucchini with Chickpea and Mushroom Stuffing

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  • 1 onion, chopped


  1.  Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  2.  Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
  3.  Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
  4.  Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Baked Slow Cooker Chicken

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  1.  Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  2.  Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
  3.  Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

I found these recipes on All Recipes

Gluten Free Stuffing

  •  2 loaves gluten-free bread
  •  8 tbsp. butter, divided, plus more for buttering baking dish
  •  2 onions, chopped
  •  4 stalks celery, thinly sliced
  •  2 cloves garlic, minced
  •  1/2 tbsp. freshly chopped sage
  •  1/2 tbsp. fresh thyme leaves
  •  1/2 tbsp. freshly chopped rosemary
  •  Kosher salt
  •  Freshly ground black pepper
  •  1/4 c. freshly chopped parsley, plus more for garnish
  •  2 c. gluten-free chicken or vegetable broth
  1.  Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
  2.  Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
  3.  Stir in remaining 5 tablespoons butter and parsley.
  4.  Place bread in a large bowl and add skillet mixture and chicken broth.
  5.  Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.
  6.  Garnish with parsley and serve.


Cheesy Brussels Sprout Bake

  •  5 slices bacon
  •  3 tbsp. butter
  •  2 small shallots, minced
  •  2 lb. Brussels sprouts, halved
  •  Kosher salt
  •  1/2 tsp. cayenne pepper
  •  3/4 c. heavy cream
  •  1/2 c. shredded sharp white cheddar
  •  1/2 c. shredded Gruyère
  1.  Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
  2.  Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
  3.  Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
  4.  Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)


Loaded Cauliflower Mashed Fauxtatoes

  •  8 oz. bacon, cut into 1/2-inch pieces
  •  3 garlic cloves, chopped
  •  1 onion, chopped
  •  kosher salt
  •  Freshly ground black pepper
  •  1 large head cauliflower cut into florets
  •  1/2 c. white wine
  •  1 c. low-sodium chicken stock
  •  1/2 c. heavy cream
  •  1/2 c. grated Parmesan
  •  3 tbsp. unsalted butter, cut into pats and chilled
  •  1 c. Cheddar
  •  2 tbsp. Sliced scallions
  1.  In a large dutch oven over medium heat, add bacon and cook until browned, about 5 minutes. Transfer to a paper-towel lined plate; set aside. Drain bacon fat leaving 2 to 3 tbsp in the pan. Discard excess.
  2.  Add garlic, onion, 1 tsp salt, 1/2 tsp black pepper and sauté for 2 minutes. Add cauliflower and cook until slightly softened, about 5 minutes. Add wine and stock; simmer on low for 30 minutes.
  3.  Meanwhile, prepare a baking dish set on top of a parchment lined sheet pan and set oven to broil setting.
  4.  Transfer cauliflower mixture to a blender in batches and add heavy cream and Parmesan; blend until smooth. Pour cauliflower mash into the baking dish and fold in butter. Top with Cheddar and broil until cheese is golden brown, about 5 minutes. Top with bacon and scallions. Serve immediately.


Loaded Smashed Potatoes


  •  1 lb. baby potatoes
  •  kosher salt
  •  1/4 c. melted butter
  •  3 cloves garlic, minced
  •  Freshly ground black pepper
  •  2 c. shredded Cheddar
  •  10 slices bacon, cooked and crumbled
  •  Sour cream, for serving, if desired
  1.  Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
  2.  Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
  3.  Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
  4.  Using the bottom of a small glass or jar, smash potatoes into flat patties.
  5.  Bake until crispy, 20 to 25 minutes more.
  6.  Top with cheddar and bake until melted, 3 minutes more.
  7.  Top with cooked bacon, green onions, and sour cream (if using) and serve.


Cheesy Cauli Bread

  •  1 large head cauliflower
  •  2 large eggs
  •  2 cloves garlic, minced
  •  1/2 tsp. dried oregano
  •  3 c. shredded mozzarella, divided
  •  1/2 c. grated Parmesan
  •  kosher salt
  •  Freshly ground black pepper
  •  pinch of crushed red pepper flakes
  •  2 tsp. Freshly Chopped Parsley
  •  Marinara, for dipping
  1.  Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate cauliflower.
  2.  Transfer cauliflower to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir until completely combined.
  3.  Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
  4.  Sprinkle with remaining mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 5 to 10 minutes more.
  5.  Slice and serve.


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Thank you so much for reading today’s post! Have a wonderful snowy day 🙂

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    1. Great recipes!
      🤔 Hmm? Which one to try first?

      I am excited about your Blogmas posts, as I really enjoyed them last year✨

      I like the “pop ups” you have now.

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