Holiday Food


Cornbread Stuffing


6 cornbread muffins (follow GF recipe if desired)

1/2 cup diced mushrooms

1/2 cup diced celery

2 cups chicken (or vegetable) broth

1 tbs salt

1 tbs pepper

1 tbs thyme

1 tbs sage

Saute celery and mushrooms.  Crumble the cornbread muffins into bite-sized pieces and mix in vegetables.  Season with salt, pepper, thyme, and sage then pour in the 2 cups of broth.  Bake at 350 for 20-25 minutes or until top is brown and crispy.  Enjoy!  TIP:  unsalted broth may require more salt when seasoning


Green Bean Casserole

green bean

1 can green beans

1 cup dairy free cream of mushroom soup

dash of salt

1/3 cup of fried onions or GF bread crumbs or hemp seeds

Pour green beans into a baking pan and cover with mushroom soup.  Top with preferred topping and bake at 350 for 15-20 minutes or until top is golden. TIP:  hemp seeds take a little longer to get crispy

Strawberry Chocolate Pie


1 chocolate GF graham cracker pie crust

1 can strawberry pie filling

1 tub low fat coconut milk whipped topping

sprinkle of cocoa

This recipe is literally as easy as pie.  Fill the pie crust with the strawberry filling, top with whipped cream, and dash with cocoa to make it pretty.  Keep refrigerated and serve with a spoon because it can get crumbly!