With the Holidays just around the corner I have been thinking of what meals to serve during the holidays.

The hypothyroidism diet is more than just any diet-it’s a lifestyle.

Trying to adapt the traditional recipes to your dietary needs can be tough. Who can ever imagine Thanksgiving and Christmas without gluten filled grains? Let this book be your resource to fabulous hypothyroidism traditional holiday recipes. Finally a Holiday cookbook that will have you sincerely appreciating all the hard work that I put into creating it. This cookbook not only has recipes that caters to your hypothyroidism but the recipes are extremely easy to prepare while still being delicious as they promote your health, help you begin to heal, and you’re eating cleaner on top of it all. These recipes can be used year-round not only around the holidays and will be a great addition to your library. I hope you find this Holiday book a godsend to the particularly crazy holiday season. This book includes a good variety of recipes that I know you will find to be delicious, full of flavor, healthy and just perfect for your Thanksgiving and Christmas dinner table. From appetizers to main meals, side dishes and desserts these recipes are just wonderfully delicious.  I am not kidding when I tell you that the recipe options in this book are endless and you won’t be disappointed! You will be able to find that perfect recipe in this book that makes your taste buds soar, fits your dietary needs and has your family bragging on your cooking skills.  They may even think you secretly took lessons from Gordon Ramsay or Julia Childs.

Here are some of my favorite healthy recipes from this brilliant one of a kind book! You will soon realize that this book is more than just a recipe guide for your holidays that is not only full of helpful self care tips and idea’s but also may be your godsend to a  particularly crazy hypothyroidism holiday season.

Along with over 150 Holiday recipes; You will also learn how easy it is to

Set up your  Hypothyroidism Holiday kitchen

Easy and simple Natural Ways to Make Your House Smell like the Holidays

How to start healing your hypothyroidism

Easy and simple all natural cleaning recipes that you can make at home

Click on this link to order this book for  you or a loved one today!

Hypothyroidism Holiday RECIPE Guidebook: Surviving the Season

Bacon-Wrapped Water Chestnuts

2 8-ounce cans of whole water chestnuts

Coconut aminos {or tamari}

1 pound bacon, each piece cut into 4’s widthwise

1/4 cup coconut sugar

Place the drained water chestnuts in a bowl and add the coconut aminos and allow them to soak for 15 minutes. Next drain the water chestnuts and roll in the coconut sugar. Try to completely coat each piece. Wrap with a piece of bacon around the water chestnut and secure with a toothpick. On a parchment paper lined baking sheet spread the pieces. Bake at 400 F for 30-35 minutes, or until the bacon is crisp.

 

My favorite Cranberry Orange Relish

1 12 ounce package fresh cranberries

1 cup fresh orange juice

1/2 cup honey

1/4 teaspoon nutmeg

1/4 teaspoon ground cinnamon

1 teaspoon orange zest

Instructions:

Mix all of the ingredients together in a saucepan over medium-high heat.

Bring the sauce to a boil, then reduce heat to medium-low and simmer until the berries begin to break, or for about 20 minutes.

Remove from heat and let it sit until it reaches room temperatures. The sauce will thicken as it cools.

Serve with turkey, stuffing, and mashed potatoes!

My favorite Mama’s Cornbread Dressing!

This is my mother’s cornbread dressing but I have tweaked it where it is gluten free but it is wonderfully delicious.

2 cups chopped onions

2 cups chopped celery

1/2 cup Kerry Gold butter or GHEE

4 cups finely crumbled gluten free toasted bread

4 cups finely crumbled gluten free cornbread (precooked the day before)

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 tablespoon dried sage

2 teaspoons poultry seasoning

Turkey broth as needed

4 large eggs, beaten

Melt butter in a skillet; add the onions and celery and sauté until tender.

Combine gluten free toasted bread and gluten free cornbread in a large bowl and mix. I always make my cornbread the night before in my cast iron skillet.

Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Add just enough turkey giblet broth to make a very moist mixture, not soupy moist, either, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Optional: When I am feeling really southern in my roots and missing my grandmother. I will add to this recipe 2 chopped up, peeled precooked boiled eggs along with 2 shredded chicken breasts (meat only, no bones, of course). This is how my grandmother always made her dressing.

If you don’t know how to make Turkey Giblet broth here you go.  In a large pot, combine the neck and giblets (throw away the liver), 6 cups water, celery, carrot, onion, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Next you want strain the stock through a wire mess into a bowl. This may seem like a lot of work but the taste is soooOooooOoOOoOooOoo good.

Brown Sugar-Glazed Carrots

12 to 14 medium carrots, cut into 1/4-inch slices

½ tsp Himalayan sea salt, for taste, if desired

2/3 cup organic coconut brown sugar

¼ cup Kerry Gold Butter, ghee or coconut oil or non-dairy whipped butter

1/2 tsp grated orange peel

1 pinch of ground cloves or ground nutmeg ( your choice)

In a saucepan bring 1 inch of water to a boil. Add carrots. Cover and reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.  In another sauce pan heat brown sugar, butter, orange peel and 1/2 teaspoon salt until sugar is dissolved and mixture is bubbly. Do not overcook this mixture or it will taste burnt. Remove the mixture from heat. Drain your carrots and stir in the brown sugar mixture and the gloves or nutmeg. Cook over low heat about 5 more minutes, making sure to stir occasionally until carrots are glazed and hot.

Roasted Asparagus

3 pounds asparagus spears, cleaned and trimmed

2 tsp olive oil

1 garlic clove, minced

2 tbsp. fresh lemon juice

Himalayan sea salt and freshly ground pepper to taste

In a bowl, toss asparagus with 2 tsp. olive oil, 1 chopped garlic clove and 2 Tbsp. fresh lemon juice, then season with salt and pepper. Next place the mixture in a   rimmed baking dish lined with parchment paper large baking pan. Bake for 30 minutes in a 425 degree oven.

My favorite Turkey Gravy

6 cups turkey pan drippings or 6 cups chicken stock

1/2 cup King Arthur Gluten-Free Multi-Purpose Flour (or your flour of choice)

1 tsp freshly ground black pepper

1/ 2 cup Kerry Gold Butter, ghee or coconut oil or non-dairy whipped butter

I prefer to use the pan drippings and add chicken stock if need be. I also like to boil the gizzards, neck, onion,  celery, carrot, onion, bay leaf, and peppercorns in my chicken stock if I don’t have enough pan drippings. I cook it for about 25 minutes. Brig it to a boil and simmer for 25 minutes.

If you decide to add the gizzards, neck, onion, celery, carrot, onion, bay leaf, and peppercorns in the chicken stock to give it an extra sting make sure to drain it through a mesh strainer and throw away the gizzards, neck, onion celery, carrot, onion, bay leaf, and peppercorns.

Melt the butter in a sauce pan, add the flour, and stir with a whisk to combine.  Slowly add your stock as your was whisking the roux.  Season with salt and pepper to taste and yum!

 

Do you want the best baked Holiday Turkey recipe or the best holiday ham or better yet the best holiday roast? Click on the link , order the book! 

Hypothyroidism Holiday RECIPE Guidebook: Surviving the Season