Our Honest Thanksgiving Menu: Real Food & Otherwise

Update: I highlighted our actual menu in orange where there were choices given. It was a delicious day!

There has been a lot of talk about holiday dining on the blogosphere these days. When it comes to entertaining and guests and being one ourselves, where do we compromise? So I decided to honestly share how we will be handling our Thanksgiving menu. Honestly, I would love to be able to prepare a huge 100% real food meal with sprouted buns, wild turkey, home grown beets – the whole nine yards, not only for my immediate family but as a service to the extended friends and family who will be joining us.

Maybe next year I’ll set a holiday food budget and save in advance (as well as pay a babysitter) so I can do it all, but this year here’s what it will look like. You’ll see that the biggest area in which I’m caving is homemade soaked baked goods. Being over 7 months pregnant and doing all of that on top of normal commitments is one unrealistic expectation I am with-it enough to dodge.

  • Organic Spinach Salad topped with walnuts, organic pears, dried cranberries
    • (Store-bought) Raspberry Vinaigrette or (Homemade) Italian Dressing
  • Rolls (will ask Mother-in-law to pitch in here so ingredients might be organic, definitely not soaked, but she will bring gluten free as my father-in-law in on a GAPS type diet)
  • Main Course Options ( I need to decide on one or two)
    • Turkey – local, free range organic ♥ –
    • Two Chickens – Local, free range – yummy, healthy, but not turkey!
    • Venison/Elk Roast – I read today that the Wampanoag Indians brought five freshly hunted deer to the first thanksgiving. I think it would be plenty festive if we used some of the wild game in our freezer!
  • Trimming – Homemade stuffing from gluten free bread – if I have time to make the bread I will, but I’ll be honest and say that I’m not above buying a (hard as a rock I might add) frozen Ezekiel Loaf or other bread (food for life) to make it.
  • Mashed Potatoes – Homemade from homegrown potatoes
  • Gravy – Homemade, thickened with xanthan gum or one of my many GF flours
  • Creamy Corn – canned corn (i know BPA…once in a while I just have to) simmered with organic cream and unprocessed sweetener of choice)
  • Dessert – My husbands grandmother will probably want to bring something, usually an interesting jello number or a boxed pie. (Pumpkin pie…from a box)
    • Also, I will make a homemade pie (either pumpkin or butternut-maple with real maple syrup) my cheat: Gluten Free Mama’s Pie & Pastry Mix
    • My Mother-in-law was kind enough to make both gluten free blueberry pie and apple crisp – not organic, but edible for me which doesn’t happen very often. Woohoo!

Ok, so there’s the bulk of it. As you can see, my normal standards have been lowered. I find fellowship and hospitality more important than being inflexible in our diet. We have chosen to eat natural foods prepared healthily for good reasons. But taking care of the body God gave us is not near as important as showing others love (Isaiah 58, 1 John, the whole life of Christ).

When it comes to large events, do you lower your standards (wherever you’re at in your real food journey)? If so in what ways? If not, how do you manage it all?!

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