The holidays are full of way-too-much craziness. It’s terrifically busy. Especially when preparing for Thanksgiving dinner. Even if we do a potluck-style meal, I tend to make most of the main dishes every year for a large crowd. Because there are several members of my family that must eat gluten-free, I want to be sure they don’t miss out on anything. This means I have a ton of tasks to accomplish. In order to make everything go more smoothly, I’ve learned to make some things ahead of time. I make some side dishes and freeze, thawing ahead of time and popping into the oven as soon as the turkey is out. This extra bit of planning really saves me time (and sanity) on the big day.
A few years back, I also learned to make gravy in advance. I almost kicked myself for not thinking of it sooner. Gravy is something that freezes beautifully. Once it’s made, you only have to thaw it, warm it, whisk it a bit, and add drippings from the turkey if you desire. That’s it. Your guests are none the wiser.
Who doesn’t love ice cream in summer? But most ice cream brands are not only loaded with dairy (tough for many with gluten sensitivity to tolerate), but also packed with processed ingredients and replete with refined sugar.
There are so many other, healthier, ways to add sweetness to your creamy desserts this summer! Try shunning the sugar every once in a while and making your own sweet treats. The results can be fast and delicious—and won’t cause spikes in blood sugar that could send you running for even more sugar-laden goodies.
How about adding some of the following to your creamy summer dessert repertoire this year?
Whether you are a parent, a spouse, a student, or a professional, meal planning is essential to a healthy week of eating. Traditionally, you’ve started the meal-planning process by gathering recipes for the week and making shopping lists. But when you shop at the Farmer’s Market, you never know what you’re going to find. Once you embrace the excitement of the unknown, you will be surprised at how delightful the experience can be.
How to Meal Plan at the Farmer’s Market:
This guest post is from Primal Kitchen: A Family Grokumentary:
In my family’s corner of the world, charmingly moderate spring temperatures were almost totally skipped this year! We went from winter weather to summer weather in the blink of an eye.
While one of my favorite ways to pack real food lunches in wintertime is to integrate some leftovers from the previous night’s dinner for reheating, the spike in temperature tends to make reheating a lot less appetizing. I’ve had to recalibrate our menus these days – including packed lunches – to incorporate more summer-friendly options.
These “un-salad” salad options are handy and delicious ways to get add lots of fresh veggies in you diet through unconventional salad adaptions! If you’d like to add other fresh vegetables, you certainly can but remember: not all vegetables do as well as spaghetti squash, broccoli slaw, and kale when sitting in a dressing overnight or even for a few hours. It may be useful to chop your other veggies and store them in a separate container to add to the rest of the salad immediately upon serving. Remember that vinaigrettes and other dressings, usually being acidic, are best stored in glass, ceramic, or stainless steel containers.
Here are my 3 favorite basic “un-salad” salads: