Thanksgiving 2019 Gluten-free, Milk-free, Peanut-free, Tree Nut-free, Soy-free and mostly Nightshade-free (Also what is at Woodman’s for Thanksgiving)

I have finished my menu planning for our Thanksgiving dinner. This year it will be mostly traditional foods.

A big turkey from Trader Joe’s. Stuffing made from Walmart’s gluten-free white bread. Rolls made from teff flour. My kids favorite chocolate pie. The salad may change to Brussels sprout salad, but then I would need to change my roasted vegetable.

I’m really looking forward to the leftovers. I love Turkey Dill Salad. A whole cup of dill in one salad.

I went to Woodman’s this week and they had many products for your milk-free, gluten-free Thanksgiving.

Earth Balance Soy Free Sticks
Earth Balance Soy Free Sticks

They had the Earth Balance Soy Free Sticks.  I had not been able to find these for awhile.  Whole Foods (the one by me) had stopped selling them.

I was excited to see these creamers.  Last years list of 100 things included start drinking coffee black. The switch was not as hard as I expected and now I don’t feel as bad about the brown sugar I put in my oatmeal.  I used the vanilla creamer in a chocolate frosting I made for a friends birthday cake and it was amazing!

Woodman’s carries so many good brands for those on a gluten-free diet.  I had not seen the Aleia’s brand stuffing that so many people were asking questions about in the gluten-free groups.  I was happy to see that it was also free of milk.  (It does contain eggs.)

They had some of the Enjoy Life holiday cookies.  The Kinnikinnick Gram Style Crumbs would be a great shortcut for making pie crusts.  Full circle Market Organic Gluten-Free Fried Onions were a good find too.  It has been hard this year to find the Aldi Gluten-Free Fried Onions so it is great to have an alternative.

I hope you have a wonderful Thanksgiving.


Stuffed Zucchini

Stuffed Zucchini (Gluten-Free, Dairy-Free, Soy-Free, Tree nut-Free and Peanut-Free)

I was on an nice vacation last week an left my garden tasks to my teenager.  I came back to monsterous zucchini.


I don’t have many recipes that I use zucchini in, but this is one of my kids favorites.   Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made.  I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.

I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.

Stuffed Zucchini

  • Servings: Approx. 6
  • Difficulty: Easy
  • Print

Stuffed Zucchini
  • Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
  • Olive oil
  • 1/2 pound Italian Sausage
  • 1 teaspoon Minced Garlic
  • 1/2 cup Breadcrumbs
  • 1 cup Dairy-Free Cheese (I used Aldi’s)
  • 24 ounce jar Pasta Sauce
  • Salt and Pepper
  • Coconut Oil spray


  1. Preheat oven to 375℉.
  2. If making zucchini boats, slice the zucchini lengthwise and take out seeds.  I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
  3. Brush with olive oil and place on a foil lined cookie sheet.
  4. Place in oven for 15 minutes
  5. Brown sausage in pan.
  6. Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
  7. Scoop sausage mixture into zucchini
  8. Any extra mixture spoon into a dish sprayed with coconut oil
  9. Bake for 15 minutes in oven.
  10. Serve hot and keep the extra for leftovers.