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Low Carb Turnip Mash with Dried Mushrooms

Todays post is for all of you out there who have been working so hard trying to stay in shape and are having a bit of a panic for this years holiday eating season. Lets tackle the Thanksgiving table and make  a low carb alternative to mashed potatoes. I have had my fair share of cauliflower “faux” mashed potatoes so lets mix it up with a new veggie that you probably haven’t thought to use in a vegetable puree. 

Enter the low starch phenomenon called the turnip! 

These little beauties have a very low starch content and are the Paleo/low carb dieters key to satisfying the need for a creamy puree  for Holiday and comfort meals. A quick disclaimer, they do not taste like a potato so I like to add some rich flavors like dried mushrooms to change the somewhat spicy flavor a turnip can have. Don’t worry though, once the turnips cook that spice turns sweet and luscious. The other option is to use half potatoes and half cauliflower or half potatoes half turnips to cut the starch content down. Either way you will eliminate  a lot  of calories and add in a different profile for nutrition and taste. Just make sure to cook the potatoes separately from the turnips and/or cauliflower because the cooking times are different. 

Turnip Mash with Dried Mushrooms

Serves 4-6

Vegetarian - Paleo - Gluten Free - Grain Free - Low Carb


  • 4 Cups Peeled Turnips cut into large chunks
  • 2 Cups Low Sodium Broth (Vegetable, Chicken, Turkey etc)
  • 1/4 Cup Dried Mushrooms cut finely
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Tbl Maple Syrup
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Pepper


  1. In a medium sauce pan add the broth, the mushrooms, and the chopped turnips.
  2. Bring to a boil over high heat and then reduce to a simmer with the lid off and cook for 15-20 minutes or until the turnips are easily pierced with a knife.
  3. Transfer all of the mixture to a blender and puree with the olive oil, salt, and pepper.
  4. Taste for seasoning and adjust accordingly.


  1. The mushrooms can be omitted and milk and butter can be used if you can tolerate dairy but make sure to not add the maple syrup.
  2. Half the turnips can also be exchanged for potatoes if you want a more traditional style of mashed potatoes as well and omit the maple syrup.



Vegan & Grain Free Pumpkin Pie

Who says you can’t have your pie and eat it too? 

What was that? Oh the saying is cake not pie? Well then all the reason why you can have seconds! Check out these little pecan crusted pumpkin pie beauties free of dairy, grains, sugar, and gluten but jammed with rich, decadent deliciousness. 


How did I do it? Wouldn’t you like to know!

I’m kidding, obviously I will tell you just scroll down to the recipe below ;)

Oh and I made mine into individual tarts because I like to feel like a giant when I eat little things, but if you want to serve a regular pie use a 9’‘ spring form pan and pour the filling in and bake for 20-25 minutes longer or until the center is set and a toothpick comes out clean. 

Vegan Pumpkin Pies

Yields 4

Vegan - Paleo - Sugar Free - Gluten Free - Grain Free 


  • 2 Cups Pecans
  • 2 Cups Dates
  • 1/2 Tsp Fine Sea Salt


  • 1 16 oz Can Pumpkin Pie Puree
  • 1 Cup Raw Macadamia Nuts Soaked in Water Overnight (or skinless almonds or raw cashews)
  • 1/2 Cup Pitted Dates (soaked in warm water for 15 minutes)
  • 1/2 Cup + 2 Tbl Maple Syrup
  • 1 Tbl Cinnamon
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 Cup Non Dairy Milk (Coconut, Almond etc)
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Pure Vanilla Extract


  • 4 - 4.75 in Mini Tart Shells
  • or
  • 8'' Spring Form Pan


  1. Preheat the oven to 350F

For the crust

  1. In the work bowl of a food processor add the dates, pecans, and salt and pulse until the pieces are finely ground and it holds it shape when pressed between your fingers.
  2. Grease the tart shells and evenly divide the crust between the shells.
  3. Press the crust up the sides and firmly into the bottom as evenly as you can.
  4. Set aside.

For the Filling

  1. Drain the nuts and rinse off.
  2. Add the remaining ingredients to the work bowl of a blender and puree until smooth.
  3. Taste for sweetness and adjust according to your palette if necessary.
  4. Place the tart shells on a sheet pan.
  5. Pour the filling evenly between the tart shells.
  6. Bake in the oven for 25 minutes or until a toothpick comes out cleanly.
  7. Allow to cool and cover with coconut cream (optional)


  1. This recipe can be made into one large pie. Use an 8'' spring form pan and press the crust into the bottom and up the sides. Pour all of the filling in and bake for an additional 15-20 minutes or until a toothpick comes out clean.


Gluten Free Thanksgiving Continued - Creamy Goat Cheese Black Rice Stuffing with Figs & Hazelnuts


Gluten Free Thanksgiving Continued - Creamy Goat Cheese Black Rice Stuffing with Figs & Hazelnuts

black rice stuffing

 Ok so not to add any more stress to your life but Thanksgiving is less than ONEWEEK AWAY!!!

No need to panic. I have another make ahead gluten-free recipe for your Holiday table. Today we talk stuffing the oh so challenging dish for the gluten-free Thanksgiving table.

What is my trick? Instead of wasting my money and time trying to tackle gluten-free bread (it rarely comes out right when baked with broth, trust me I’ve tried) I trade out the bread for my favorite cooked rice of choice. Basically for any stuffing recipe that calls for bread pieces I cut the measurement in half and replace that amount with cooked rice. So 6 cups of bread crumbs would be 3 cups cooked rice. Fairly simple right?

I made my stuffing with black rice but if you are weary of serving your guests a purple stuffing you can easily replace the black rice with  brown, or wild rice. Be your own chef and use what YOU like. 

Prepare for goat cheese creamy goodness!

Creamy Goat Cheese Black Rice Stuffing with Figs & Hazelnuts

Serves 8-10

Vegetarian - Gluten Free - 


  • 1 Cup Black Rice (wild rice or brown rice will work fine too)
  • 4 Cups Organic Turkey Broth divided in half (or Chicken Broth I used Trader Joes Brand)
  • 2 Tbl Ghee, Olive Oil, Coconut Oil or cooking fat of choice
  • 1 Large Onion Diced
  • 2 Large Carrots Finely Diced
  • 3 Large Celery Stalks Finely Diced
  • 1/4 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Pepper
  • 1 Tbl Fresh Sage Chopped Finely
  • 1 Tbl Bells Seasonings
  • 1 Cup Dried Figs Chopped into small Pieces
  • 1 Cups Roasted Hazelnuts Chopped (plus 1/4 cup for garnish)
  • 1 Cup Crumbled Goat Cheese (plus 1/4 cup for garnish)


  1. Preheat the oven to 350F
  2. Rinse the rice before using.
  3. Add two cups of the broth and the rice to a medium size sauce pan and bring to a boil over medium high heat.
  4. Turn the heat down to a simmer and cover the pan. Cook according to the package directions which will depend on the type of rice you are cooking (generally 35-45 minutes).
  5. When the broth is absorbed remove the pan from the heat and leave the cover on to steam while you assemble the rest of the stuffing.
  6. In a large saute pan heat the ghee over medium-high heat until it starts to shimmer.
  7. Add the carrots, onions, celery and the salt and pepper.
  8. Stir frequently until the vegetables start to soften and gain some color (about 4-6 minutes).
  9. Add the sage and bells seasoning; stir to coat.
  10. Deglaze with the remaining 2 cups of broth and scrape up any brown bits from the bottom of the pan.
  11. Remove from the heat and transfer this mixture to a large bowl.
  12. Add the cooked rice to the vegetable/broth mixture and stir to combine.
  13. Add the goat cheese, figs, and the hazelnuts.
  14. Taste for seasoning (some broths and goat cheeses have different salt levels) and adjust if necessary.
  15. If the rice mixture seems too dry you can add another cup of broth but the cheese should make it very creamy.
  16. Transfer the stuffing to a greased casserole dish and bake for 25-30 minutes or until the top is crispy.
  17. Garnish with fresh parsley, and more hazelnuts and goat cheese right before serving.


  1. The rice can be made two days ahead. The stuffing can be made the day before and baked off in the oven when ready to eat. Make sure to add 10-15 additional minutes to the cooking time to heat back up from being in the fridge.


Gluten Free Paleo Thanksgiving App - Carrot Sunflower Seed Dip


Gluten Free Paleo Thanksgiving App - Carrot Sunflower Seed Dip

Are you prepared with a recipe arsenal for last-minute family and unannounced guests showing up this Holiday season ready to eat? Oh and don’t forget Auntie Pattie who is Paleo now, and Jimmy who has a peanut allergy, oh right and your gluten allergy. 

Are you sweating already? 

Its ok, I am here to help. 

Let me introduce you to a healthy, quick, and easy dip that is usable for an appetizer dip with crackers or veggies, or to pull together a meal by using it as a spread for roasted meats, or even thinned out with some olive oil for a salad dressing. 

Oh and did I mention its Gluten, Dairy, Grain, and Peanut Free?


A bonus aspect to this recipe is that you can exchange the sunflower seeds for any nut or seed you have on hand. I usually make my own crackers but let’s be honest, during the holidays sometimes we need to take short cuts, so here are some links to gluten-free crackers that I have pictured with the dip.

Obviously fresh veggies would be optimal but we need to please a crowd so lets not be too pushy on family and friends during Thanksgiving about gluten-free this and vegan that. Just put the food down and make no health announcements (unless you need to) and see what the reaction is. Plus a dip made of carrots that is completely vegan is way better than the usual cream cheese stuffed fried food that is usually around, but they don’t need to know that right? 

Carrot Sunflower Orange Date Spread

Yields 2

Vegan - Gluten Free - Grain Free - Paleo - Sugar Free - Make Ahead


  1. 1 Lb Carrots Peeled and Cut into 1/2'' Pieces
  2. 1 Cup Roasted Sunflower Seeds or Nut/Seed of Choice
  3. 1/2 Cup Pitted Dates (soaked in warm water for 10 minutes)
  4. 1/2 Cup Extra Virgin Olive Oil
  5. Zest and Juice of 1 Orange
  6. 1/2 Tsp Fine Sea Salt
  7. Pinch of Cayenne Pepper (optional)


  1. Steam the carrots for 5-7 minutes or until the carrots are easily pierced with a knife.
  2. Drain the dates and add all of the ingredients to a blender.
  3. Blend the mixture until smooth.
  4. Taste for seasoning and transfer to a bowl and serve with crackers, crudite, or use as a dip for meat or veggies.


           The sunflower seeds can be replaced with cashews, almonds, walnuts, or hazelnuts.


Thanksgiving Recipes - Roasted Root Veggies in a Garlic Sage Brown Butter

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Thanksgiving Recipes - Roasted Root Veggies in a Garlic Sage Brown Butter

Thanksgiving is only a few weeks away so I want to start sharing some of my go to gluten-free crowd pleasers that I make for my family. Today is a make ahead side dish of roasted root vegetables that I roast the day before then I re heat the day of and toss in a garlic, sage, sherry, brown butter sauce right before serving. Toss some toasted nuts and fresh lemon zest on top and you have a gourmet side dish that will make your guests think you are hot stuff….because you are obviously duh!

Stick with me kid this holiday is going to be your best ever!!!

roasted root veggies w_brown butter ariel.jpg

Roasted Root Vegetables in a Garlic Sage Sherry Brown Butter

Serves 6

Make Ahead - Vegetarian - Gluten Free - Grain Free - Sugar Free - Paleo 

Roasted Vegetables

  • 1 lb Carrots Peeled Cut in 1/2'' pieces
  • 1 lb Parsnips Peeled Cut in 1/2'' pieces
  • 1 lb Sweet Potatoes Peeled Cut in 1/2'' pieces
  • 4 Shallots Peeled & Cut in quarters
  • 1/4 Cup Olive Oil or Ghee or Grapeseed Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Pepper

Brown Butter Sauce

  • 3 Tbl Grass Fed Butter
  • 1 Tbl Finely Minced Garlic (about 2-3 cloves)
  • 1 Tbl Finely Minced Fresh Sage Leaves (about 3-4 leaves)
  • 1 Tbl Sherry Vinegar
  • Pinch of Sea/Pink Salt


  1. Zest of 1 lemon
  2. 1/2 Cup Toasted Pecans (or Hazelnuts or Marcona Almonds)


  1. Preheat the oven to 400F
  2. Line a large roasting/sheet pan with aluminum foil.
  3. Toss the chopped vegetables with the oil, salt, and pepper in a large bowl and pour onto the sheet pan. Make sure the vegetables are in a single layer to prevent steaming and promote browning.
  4. Roast in the middle rack of the oven for 35-40 minutes tossing the vegetables halfway through cooking until browned with crispy edges.
  5. Remove the vegetables and set aside. (At this point you can cool the vegetables and store them in the fridge until the next day. When ready to serve place back onto a sheet pan lined with foil and reheat in a 375F for 20-25 minutes or until warmed and browned).
  6. Transfer the warm vegetables to a large bowl.

For the brown butter

  1. In a small sauce pan heat the butter over medium heat until foaming.
  2. Add the sage and garlic into the butter and allow to saute for 1-2 minutes making sure not to burn the garlic.
  3. As soon as the garlic starts to take on color remove from the heat and add the sherry vinegar, a big pinch of salt, and the nuts.
  4. Stir the butter mixture and pour over the vegetables.
  5. Toss the vegetables until well coated in the butter.
  6. Zest the lemon over the vegetables right before serving.


  • You can play with the root vegetables and the nuts used in this recipe.


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