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Easy Gluten Free, Dairy Free, Soy Free, and Nightshade Free Holiday Recipes:

Simple recipes anyone can prepare

By Paula C. HendersonPublished 4 years ago 6 min read
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The holidays don’t have to be difficult when you are on a restricted diet. In fact, there are many foods that are naturally gluten free, dairy free, soy free, and nightshade free that you and your family are already familiar with or you just need to make one small, unnoticeable ingredient change.

Here are a few recipes to get you started this holiday season! Foods you won’t need to explain that they are free of all the things you are avoiding. Just prepare and serve.

Every recipe here is gluten, dairy, soy and nightshade free.

Pina Colada

  • 1/5 cups ice
  • 1.2 cup diced pineapple, frozen
  • 2 ounces pineapple juice
  • 2 ounces canned coconut cream fat (allow the can to refrigerate overnight and then remove the cream (don’t shake the can)
  • 1/5 ounces white rum
  • 1 ounce dark rum

Place the ice, frozen pineapple, juice, coconut cream and both rums into the blender. Blend well.

Chex Party Mix:

Chex Christmas Snack Mix can easily be prepared gluten free, dairy free, soy free and nightshade free:

  • 9 cups of Gluten Free Rice Chex and Corn Chex
  • 1 cup mixed nuts
  • 6 tablespoons healthy oil or dairy free butter
  • 2 tablespoons Lea & Perrins Worcestershire Sauce (one of the few brands that are gluten free)
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  1. Preheat oven to 250 degrees
  2. Melt butter or heat oil in roasting pan.
  3. Stir in all ingredients, coating well.
  4. Spread evenly and bake one full hour.
  5. Be sure to stir every 15 minutes.

Deviled Crab Dip

  • ½ pound crabmeat
  • 3 tablespoons mayo
  • 1 tablespoon mustard
  • ½ teaspoon lemon juice
  • ½ teaspoon pepper
  • ¼ teaspoon gluten free Worcestershire Sauce

Mix all together and chill before serving. Serve with rice crackers or toast gluten free sandwich bread and using a cookie cutter, cut into nice rounds or just cut off the crust for a nicer presentation.

The Main Entrée,’ Meat.

All meats, in and of themselves are gluten free, dairy free, soy free and nightshade free. Just be sure to buy your meat or seafood in the meat and seafood department, not frozen foods. Avoid seasoned meats. Buy whole turkey, whole chicken or hen, ham or roast. Many times pre-seasoned meats contain gluten and/or nightshades. Prepare your meat or seafood however you normally do. Just avoid using flour (try cornstarch or rice flour instead). Avoid seasoning packets as they too generally contain nightshades or gluten and sometimes soy.

When seasoning for yourself, avoid the following seasonings that are nightshades: crushed red pepper, cayenne, All Seasoning, seasoning packets, and paprika. Use oil instead of butter. Avocado Oil is actually a nice replacement for melted butter as far as flavor goes. Here are the most common meats prepared during the holidays, but all meats and all seafood’s (that being the only ingredient) are all gluten free, dairy free, soy free and nightshade free.

All vegetables and all fruits are gluten free and dairy free.

….not all vegetables are nightshade free and soy free.

Cranberry Sauce

Canned cranberry sauce is gluten free, dairy free, soy free and nightshade free.

You can also make your fresh cranberry sauce:

  • 12 ounce bag fresh cranberries (washed)
  • 1 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon fresh squeezed orange juice
  • 2 tablespoons water
  1. Place cranberries in a saucepan.
  2. Add one cup sugar to saucepan along with zest, juice and water.
  3. Cook over low heat stirring often about 10 minutes or until the cranberries are soft and bursted.

Green Bean Casserole

  • 28oz can or equivalent cooked green beans
  • Cream of Mushroom Soup

Cream of Mushroom Recipe: Prepare this, and then set aside.

Ingredients:

  • ¼ c. dairy free butter
  • 1 cup diced fresh mushrooms
  • ¼ c. diced yellow onion
  • 2 diced garlic cloves
  • 4 Tablespoons Arrowroot or cornstarch
  • ½ c. Chicken broth

Melt butter in a skillet and add mushrooms and onion. Sauté until tender; about three to four minutes. Add garlic and stir. Sprinkle with Arrowroot. Stir to coat. Very quickly add broth, a little at a time, stirring as you add it. This should thicken quite quickly and be much like the consistency of Cream of Mushroom Soup you find in the can.

This can be stored in a glass jar and used within the week for Mushroom Soup (add a cup or so more chicken broth) or use in Green Bean Casserole as you would store bought Cream of Mushroom Soup.

  • Gluten free French Fried Onion Crunchy topping: such as LiveGfree or you can make your own using fresh onions and cornstarch or rice flour.
  • ½ cup chicken broth
  • 1 teaspoon salt (or more to taste)
  1. Preheat oven to 350.
  2. Mix all ingredients except the french fried onions: the green beans, prepared cream of mushroom soup, broth and salt. Bake 40 minutes.
  3. Add french fried onions to the top and bake an additional five minutes.

Cauliflower Medley

  • 1 head of fresh cauliflower, chopped to small bite size pieces
  • 2 large carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 package baby bella mushrooms
  • 1 small onion, chopped
  • 4 tablespoons cooking oil
  • 2 tablespoons rosemary
  • 1 teaspoons ground sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup chicken broth
  1. Add oil to a skillet and sauté the onion, carrot, and celery until just soft.
  2. Add the cauliflower and the mushrooms, and all of the seasonings to the skillet.
  3. Add broth and allow to simmer until the broth has cooked down. Stir often.

Chocolate Pie

  • Gluten free pie shell
  • ½ cup cocoa
  • ¼ cup cornstarch
  • 3 egg yolks
  • 1.5 cups sugar
  • 2 cans of coconut milk
  • 1 teaspoon vanilla
  1. In a saucepan, mix cocoa, cornstarch, beaten egg yolks, sugar and salt.
  2. Then add the milk slowly while stirring over med/high heat.
  3. Should thicken up.
  4. Use a whisk to make creamy and smooth. Stir in the vanilla.
  5. Continue to whisk until thickened to the consistency of pudding. About 15 minutes.
  6. Pour into the pie shell(s). Refrigerate several hours before serving.

I hope you enjoy these recipes this holiday season! For even more Holiday Recipes that are gluten free, dairy free, soy free and nightshade free check out the following book which also includes recipes for brunch.

Simple Gluten Free, Dairy Free, Soy Free, and Nightshade Free Holiday Recipes: Familiar Menu Ideas with recipes your family will know and love Paperback—November 6, 2019 https://amzn.to/376Zh80

by PAULA C. HENDERSON (Author)

Simple gluten free, dairy free, soy free, nightshade free holiday menu ideas and recipe that your family will know and love. Includes a bonus chapter of holiday brunch ideas and a few cocktails too.

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About the Creator

Paula C. Henderson

Paula is a freelance writer, healthy food advocate, mom and cookbook author.

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