Thanksgiving Weekly Menu #glutenfree #realfood #menuplanning
Hi all! How is it already time for Thanksgiving again? Wow! We haven’t cooked a turkey the last few years but I’m actually looking forward to doing it again this year. One of the things my mom taught me before she died was how to cook an entire Thanksgiving feast. We do it a little different now because of my dietary restrictions and sensitivities, but I’m excited to feel good enough to cook a big meal again. Then enjoy the leftovers for a few days! And watch some football.
One of the positives for me this year, for which I am very grateful, is the overall improvement in my health – especially my gut health. We’ve recently started drinking Kombucha for the probiotics and I’m feeling even better. So much better that I decided to try a little goat cheese.
You know I miss cheese more than anything, but I’m sensitive to casein (although not allergic) so I avoid it. Casein proteins are found in milk and cheese as well as some processed meats. It can be used as a food additive or binder. A1 and A2 beta-casein are genetic variants found in milk and are processed differently by digestive enzymes because of the amino acid at position 67. See wiki for more info. And this paper.
Basically in the A2 variant there is a proline instead of a histidine at amino acid 67, which prevents the digestive enzymes from making a split at that site. When the split is made at the histidine in the A1 variant present in cow’s milk, a 7-amino acid peptide is released called beta-casomorphin-7. This peptide may be the cause of gastrointestinal inflammation and digestion issues. Here is an abstract of the pilot study.
There is plenty of anecdotal evidence that people who are sensitive to A1 found in cow’s milk have been able to tolerate the A2 form found in sheep and goat’s milk. So now that the overall inflammation in my system has settled down, I really wanted to try it. I started with a goat milk feta cheese and it was amazing! And my body seems to be handling it okay. Tears. of. joy.
And for the Thanksgiving feast, we ordered an organic, hormone and antibiotic free, vegetarian-fed (USDA certified organic and GMO free feed) free range turkey from a small family farm via Wheatsville. We’ll use the bones to make a nice turkey stock and get creative with leftovers. So here is the rest of the gluten free menu for the week…
Thanksgiving Weekly Menu 2016
Meatless Monday – Veggie Frittata (8 eggs + paprika, salt, pepper and cayenne + spinach + GOAT FETA CHEESE)
Tuesday – Thai Beef Salad
Wednesday – Dinner out to Celebrate Brett’s Birthday on Friday
- Roasted Turkey
- Good Gluten Free Stuffing (the gluten free croutons you use make all the difference)
- Bacon Brussels Sprouts
- Homemade Gravy (with certified gluten free oat flour, broth and turkey drippings)
- Simple Cranberry Relish (12 ounces fresh cranberries + 1 cup granulated sugar + 1 cup fresh orange juice + orange zest)
- Pumpkin Pie (Wholly Wholesome crust + organic pumpkin + evaporated goat milk + 4 egg yolks + spices and topped with So Delicious Cool Whip)
Friday – Leftovers
Sunday – Curried Turkey Salad (leftover turkey + toasted pecans + celery + Granny Smith apple + dried cranberries + curry powder, cayenne pepper + Vegenaise mayo)
Breakfast – Gluten-Free Cranberry Orange Bundt Cake