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Danielle Walker's Against All Grain: Thankful, 20 Thanksgiving Gluten-free and Paleo Recipes

4.4  ·  Rating Details ·  297 Ratings  ·  4 Reviews
From the New York Times Bestselling author of Against all Grain, Danielle Walker brings you a collection of more than 20 Paleo and Gluten-free Autumn recipes perfect for Thanksgiving and the holidays. Find out the perfect spread to not only eat healthy, but enjoy the holiday season with delicious recipes. With a few favorite recipes from her award-winning blog and the ...more
Kindle Edition, 63 pages
Published November 17th 2013
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Amanda
Nov 23, 2015 Amanda rated it it was amazing
This looks super delightful, and I'm glad to see an amazing assortment of paleo specific Thanksgiving recipes all collected together. There's a handful of things I'd love to make in this. No-grain apple pie and the Cranberry-Pomegranate mocktail up there highest of might need to be tried this week for me.
Lisa
Nov 10, 2014 Lisa rated it it was amazing
Lots of excellent alternatives to a grain-based thanksgiving. I specifically purchased for the stuffy and pumpkin pie recipes, however the book also includes turkey, gravy, green beans & other 'basics' for your Thanksgiving meal. A small section in the back covers what to do with leftovers.

A must have for a gluten free or Paleo Thanksgiving.
Kimberly Gordon
Nov 26, 2014 Kimberly Gordon rated it it was amazing
Fantastic!

Wonderful grain free, gluten free ideas for the holidays. Will be trying many out over the next few weeks and updating this review.
Lucille Laird
Nov 14, 2015 Lucille Laird rated it it was amazing
Excellent ideas for paleo thanksgiving

Precisely what I need for holiday meal preparation. Thank you this is excellently laid out and colorful pictures are enticing
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“Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.” 1 likes
“Make Ahead Tips Combine all of the ingredients together and store in an airtight container in the refrigerator for up to 3 days before cooking. Continue with step 3 on the day of the meal. Storage Store in the refrigerator and consume leftovers within 5 days. Reheat, uncovered, in an oven set to 350 degrees F until warmed through.” 0 likes
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