I'll be honest, I have not always been an enthusiastic cook. Complicated dishes and exotic ingredients used to scare me. I used to think that making a chicken pot-pie from scratch meant using a refrigerated pie crust, canned broth, and leftover roasted chicken.
Managing multiple food allergies has brought me a whole new understanding of homemade. And over time I've developed confidence tackling tricky recipes, and a daring to embrace exotic ingredients.
Something else snuck up on me in the process. A true enjoyment of the challenge of making mainstream foods into allergy friendly delights. It's so rewarding to craft creatively tasty treats that help my children feel 'normal', and make them smile.
So, I now volunteer to cook for my extended family on holidays. I love it. I know that all the foods will be safe for my munchkins, and I enjoy the process of cooking it all. Really! (The bonus is a freezer full of whatever leftovers there may be!)
Here's what I'm fixing this Thanksgiving day, all free of the top 8- and then some!
sweet potato casserole
roasted brussels sprouts
apple pie with coconut whipped cream
pumpkin pie with a rustic pumpkin seed crust
sunbutter mouse with chocolate sauce drizzle
The biggest surprise for my family was our discovery that everyone LOVES the roasted vegetables. Even the kids. We never have leftovers. Ever.
Here's hoping that your Thanksgiving day is full of safe, satisfying food and friendly family gatherings!
Thursday, November 28, 2013
My Thanksgiving menu
Subscribe to: Post Comments (Atom)
Post a Comment
Always happy to hear from you, but please remember to play nice!