Gluten Free Stuffing…. the stuff of dreams

I went gluten free about 15 years ago. It was not because I’m celiac, it was because I kept on having the thought come to me that I should, so I listened. I did notice that my energy was lower than it should be for my healthy lifestyle. I always felt a little fluffy & needed naps. Also my digestion seemed not a good as it should have been… so I quit gluten for a week to see how it would affect me.

Here is a great book that explains what gluten does to your body & BRAIN.

The neatest thing happened. My energy level soared. I didn’t need naps in the middle of the day as much and I lost a layer of fluff. I also noticed that my body and joints felt more comfortable than it had in a long time. So I quit gluten cold turkey and never went back.

If you are thinking of stopping read the book Grain Brain to see how gluten affects the brain long term and know that there are so many great options for gluten free living now more than ever.

One of the things I was concerned about, being gluten free, was Thanksgiving without stuffing though. Stuffing is pretty much one of my love languages and to be without made me panic a little bit. So I called a friend who had more experience and asked for her help with a recipe. She assured me that she had something that would save Thanksgiving for me.

This recipe is an evolution of her recipe that I have created over the past 15 years. It’s delicious and I hazard to say it’s actually better than any stuffing that I’ve ever had.

ENJOY…. & tell me how you like it.

Gluten free stuffing

  • 3 cups almond flour
  • 3/4 c grated Parmesan
  • 3 T melted butter
  • 16 oz cottage cheese
  • 1/2 tsp baking soda
  • 3/4 tsp salt (I use Himalayan)
  • 2-3 eggs … (3 if small)
  • 1/2 water or broth
  • T butter in pan
  • 2 celery stalks chopped
  • 1 c mushrooms
  • 1 c chopped onion
  • 2-3 garlic cloves chopped
  • 1 T dried sage
  • 1 T chopped rosemary
  • 2 tsp dried thyme
  • Salt & pepper to taste

Sauté veggies in butter finish with garlic and spices. Mix the bread mixture & veggies add to greased casserole dish. Bake at 350′ 20-30 minutes or until top is golden.

Serve with Thanksgiving dinner & ENJOY.

ps… the leftovers are incredible toasted under turkey soup.

Love, C

Find me @barefootchiro on Instagram

Coastal Chiropractic 757-422-2260

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About Barefootchiro

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