Your Leaky Gut Thanksgiving Menu

How can you have a normal Thanksgiving when you have leaky gut? Granted, the foods you can eat are very limited, but Thanksgiving is still possible! Here are some great menu items for you:

Organic Turkey – the most important Thanksgiving item! You can buy one at Whole Foods and it’s as natural as they get

Salad – rip up organic lettuce; cut organic radishes into half-moon shapes; slice up onion (vidalia if you don’t want your breath to be oniony); cut organic cucumbers or organic zucchini into half-moon shapes

Salad dressing
Dressing #1 – a light sprinkling of salt (about 1/2 tablespoon), about a tablespoon of organic olive oil (I use Whole Foods’ 365 brand), and vinegar to taste (I like a heavy vinegar taste, a little less than 1/4 cup)
Dressing #2 – (from Ruth Reichl’s Gourmet Today), 1/4 cupt organic olive oil, 1/4 teaspoon finely grated lemon zest, 1/4 teaspoon finely grated orange zest, 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, rounded 1/4 teaspoon salt, rounded 1/4 teaspoon ground pepper
Dressing #3 – Gunther’s Gourmet lemon oregano vinaigrette

Cooked vegetables –
Organic turnips and organic apple juice: clean, peel, and slice your organic turnips into quarters. Bring 1/2 cup water, 1/2 cup organic no sugar added apple juice, and turnips to a boil. Reduce heat and simmer until liquid is gone, stirring every few minutes for about 30 minutes.
Butternut squash and organic carrots: cut butternut squash and carrots into equal sized chunks. Toss to coat in a bowl with organic olive oil, a large pinch of ground pepper, and a large pinch of sea salt. Pour ingredients out onto a baking pan in a single layer. Squeeze the juice from a whole lemon over everything. Roast at 450 degrees for 20-30 minutes – butternut squash should be tender.
Butternut squash and organic spinch or organic swiss chard: clean a bunch of organic swiss chard (I used the rainbow variety) and roughly chop. Cube the butternut squash and dice some red onion. Toss butternut squash and onions until coated with organic olive oil, a large pinch of salt, and a large pinch of pepper. Pour mixture onto a baking sheet and roast at 450 degrees for 25-30 minutes – butternut squash should be tender. Remove from the oven and toss with the swiss chard.
Roasted organic cauliflower: cut cauliflower florets off and toss until covered with olive oil, salt, and pepper. Pour mixture onto a baking sheet in a single layer. Roast at 450 degrees for 15 minutes, then flip all the cauliflower florets over. Roast for another 15 minutes.
Organic broccoli – cut florets off of a whole head of broccoli. Slice red or yellow onion (as much as you’d like to include). Slice two large cloves of garlic. Heat olive oil in a pan at medium heat and sautee garlic in the olive oil until it starts lightly browning. Take out garlic pieces to prevent burning. Sautee onion until it starts softening and the add broccoli. Sprinkle with salt and pepper to taste and sautee until broccoli is crisp tender and onions are lightly carmelized. Add garlic back in, stir, and sautee for another 1-2 minutes.

Baked organic yams
– my favorite yams are the purple ones, but any yam will do. Bake in the microwave or the oven until fork tender. Cut down the middle and sprinkle with sea salt.

Organic applesauce – eat plain or add cinnamon to taste.
Organic pears – eat plain or add cinnamon to taste.
Organic fruit and nut bars – this is a great recipe found here:
Organic fruit leather – put your chosen organic fruit in a blender. Your chosen fruit should be either berries or soft-fleshed stone fruit like apricots or plums. Blend until as smooth as possible. Line a baking sheet with parchment paper and spread your fruit on top – make sure you don’t spread it too thin! Put your oven on the lowest setting possible and put the baking sheet in with the door open. Bake for 2-4 hours depending on the thickness of your spread. If you poke it and feel like it’s a solid sheet, it’s done. Peel off parchment paper and enjoy!


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