Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in specific carbohydrate diet (SCD) (42)


Allergy-Friendly, Gluten-free Thanksgiving Recipes

Here in the United States, Thanksgiving is fast approaching.  On Thursday the nation will gorge themselves on turkey, stuffing, potatoes, gravy, those pasty dinner rolls and pie. Lots and lots of pie.  For those of us with allergies, such holiday meals can be like obstacle courses. The traditional Thanksgiving fare leaves those of us with multiple dietary restrictions feeling left out at the family table.  

Fear not! Thankfully, there are many delicious ways to keep the spirit of Thanksgiving without sacrificing your diet.   Here are some of my favorite recipes that are perfect for holiday get-togethers and good enough for your very traditional grandma and your picky uncle to enjoy. 

Cashew-Pumpkin Seed Cheese with Apple-Cranberry Sauce



Cabbage-Apple Slaw 



 Pumpkin Coconut Soup



Slow-cooked Pork Shoulder with Sauerkraut, Sweet Potato, and Apple

Main Course 

Who says you need to cook a whole turkey? Try one of these other protein packed options instead.


Paprika Rice

Stuffing Substitutes



 Quick Roasted Kabocha Squash



socca with rosemary and cumin

Breads & Muffins


Sweet Potato Crumble Bars

Pies & Bars


Grain Free Chocolate Chip Cookies with Sea Salt

Other Sweet Treats


Rainbow Curry Chicken Stew

Yummy leftover turkey ideas


Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD)

Cabbage-Apple Slaw

Simple slaws are ideal for every season of the year. They are crunchy and light, yet satisfying and filling, and endlessly adaptable to a variety of seasonal produce. Despite this, my favorite time of year for slaws is late summer and fall, when farmers markets are bursting with fresh, crisp cabbages. The sweet, glistening, unblemished leaves tempt me from every vendor table, and inevitably, I go home with a weighty cabbage in my market basket.

I was inspired to combine my beloved green cabbage with another locally grown favorite, the spectacular Honeycrisp apple. The Honeycrisp was developed by the University of Minnesota's Horicultural Research Center in the 1970s, and has won a devoted following of fans. There are a number of wonderful orchards in the Minnesota and Western Wisconsin that grow this apple, and every year I anticipate the arrival of locally grown Honeycrisps at my farmers market and co-op. The flavor is sweet like honey and slightly tart, and it has a marvelously crisp, juicy texture that is, in my opinion, the sign of a perfect apple. Equally good for eating raw or baking, Honeycrisp is one of my favorite apples, hands down. 

The combination of sweet, fresh cabbage, sweet and tart apple, plump golden raisins, toasted caraway, and a hint of nutmeg in this slaw is magic. It only takes minutes to prepare, and it holds up in the fridge for 2 days without becoming soggy. 

Oh me oh my, autumn tastes so good. 

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How to Can Tomato-Free Peach Salsa 


This recipe is adapted from the Ball® Complete Book of Home Preservation. I love this book! I have been canning a lot lately - rather obsessively, actually - and it has been a pleasure to work my way through its pages. 

This time of year is always marked by a bevy of stone fruit, and this recipe is a great way to preserve some of it for for another season. I like this recipe a lot because it has all the yumminess of salsa without tomatoes. As a tomato-avoiding person, I was darn excited to see this. I have made the recipe twice, and each time it has turned out great.  The first time I prepared it as written in the book, and the second time I prepared it with a few tweaks of my own and doubled the recipe. I have a lot of peach salsa in my canning cupboard right now, it's kind of ridiculous.

I know it is delicious because one of my jars was a dud and it didn't seal properly, so I had to eat it up. And boy, is it good! Whether you avoid tomatoes or not, I think you'll love it. The salsa is also very good fresh, so feel free to reserve some to eat right away and can the rest. 


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Bacon-Spiked Turkey Burgers (gluten-free)

bacon burger 2

While I don't like uneccessary fat hanging off my meat, a fatty cut of bacon, a well-marbled steak, a paper thin slice of speck, or a nice fatty sausage brings nothing but a smile to my face. Fat keeps things moist and juicy, and makes things taste really good. When it comes to meat, I'm of the opinion that a little fat can often be your friend.  

So, when I choose ground turkey for burgers, it has more to do with the fact that I really love the flavor and price of ground turkey than it has to do with a concern about saturated fat. The only problem with turkey is that the low fat content makes it easy to turn that lovely turkey into a dry little hockey puck. This is why I have taken to loading up my lean ground turkey with thick, crunchy, salty, fatty, porky bacon. YES. The bacon makes the turkey taste amazing and helps keep it moist. And when the bacon is in the burger, it doesn't slide off and fall to the side when you try to take a bite. Way easier to enjoy every bacontastic moment. 

Yeah, I'm one of those bacon people. I never thought it would happen, but it has, so I'm rolling with it. 

I used Black Forest Bacon this time around, acquired at my local Whole Foods store. This bacon is sliced extra thick and smoked over cherry wood for a totally porkgasmic experience. If you don't do pig, you could use turkey bacon. Although I'll eat turkey bacon with pleasure, it is no where near as delicious or crispy. It is merely a shadow of true bacon. But, it is better than no bacon at all, and it will get the job done - except there won't be any bacon drippings leftover to fry your burgers in. I know, my newly acquired love for bacon drippings goes against all principles of "good nutrition". But when something tastes this good and my body actually processes it without a hitch, I can't say no!

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Braised Greens with Black Olives (gluten-free, vegan, ACD)


The other night when I opened my refrigerator, I was greeted by an eccentric mix of edibles. I had jars of rhubarb pickles, pickled beets, sauerkraut, preserved lemons, diluted coconut milk, and two massive bags of rhubarb crowding the lower shelf. Homemade mayonnaise and mustards, flax oil, hemp oil, cod liver oil, curry pastes, anchovies, and miso crowded the compartments on the door. I had beet kvass, kefir grains, a tiny amount of yogurt, a gnarly nob of fresh horseradish, lots of eggs, two kinds of hummus from the food swap, three (three!!!) varieties of homemade rhubarb sauces, and one package of elk pork sausage on other shelves. In my crisper drawer, I found a stray bulb of kohlrabi, lots of spinach, 1 bunch of kale, 2 stalks green garlic, and the requisite carrots and celery.


My generally spastic lack of meal and ingredient planning seemed to be exhibiting itself in full form. Goodness gracious. I looked at that colorful assortment and wondered what in the world I would make for dinner. I had a ton of food, but it was all unusual. A woman can't live on rhubarb or fermented vegetables alone (although the last few weeks, I've been awfully close).

I wasn't terribly hungry, so I defaulted to sauteed greens, dotted with onions, those green garlic stalks, and oily, rich black Moroccan olives. Those olives absolutely win me over, day or night, and I thought they would add a wonderful richness to light spring greens. I added a little broth, a little splash of balsamic vinegar, and - voila - a beautiful dinner was made!

And, as a side note, while the greens cooked, I managed to eat a buckwheat muffin, snack on some cashews, and finished up two of the waning rhubarb sauces. I served them over leftover yogurt on different sides of the bowl. Geez. So much for not feeling "hungry". I felt like a fancy compost pile, absorbing whatever tasty foods needed to be cleaned out of the fridge! Finally settling down with a big bowl of these greens was a delightful end to my rather, uh, scattered dinner. 


Braised Greens with Black Olives

Yield: 2-4 servings

You could easily substitute either the spinach or kale with equivalent amounts of another dark leafy green, such as Swiss chard, collards, dandelion greens, or mustard greens. I would recommend getting oil-cured Moroccan black olives, as the recipe calls for, if making this recipe. They have a very rich rich, oily, figgy, salty flavor that sets them apart from their conventional brine-packed black olive cousins. Find them at co-ops, natural foods stores, gourmet markets, or middle Eastern markets. They will not be packed in brine, and are considered a "dry" olive. Sometimes you can find these dry olives packed with thyme, Herbes de Provence, garlic, or red pepper flakes - any of those flavors would also work very well. If you cannot find Moroccan oil-cured olives, you could always substitute kalamata olives, which will have a very different flavor but will be better for this recipe than canned black or green olives.

  • 1 Tbsp coconut oil
  • 1 medium yellow onion
  • 2 stalks green garlic or 2 small leeks
  • 1/3 cup pitted oil-cured Moroccan black olives
  • 1 cup vegetable or chicken broth, divided
  • 3 cups packed fresh spinach
  • 3 cups packed fresh kale, ribs removed and leaves chopped
  • pinch aleppo pepper or red pepper flakes
  • 1 tsp balsamic vinegar (or lemon juice)

Slice onion. Trim the long, darker green leaves off the garlic stalk, and finely slice the head and light green portions of the stalk. Finely chop the pitted black olives.

Heat oil over medium heat in a large saute pan. Add onion and green garlic (or leeks) and saute for 5 minutes. Then add olives and 1/2 cup broth, stir, cover, and braise for 5 minutes, stirring occasionally and replacing cover. Onions should be quite tender at this point. Add greens on top of onions, add remaining broth, and cover. Braise for about 8 minutes, stirring often, until greens are tender. Then remove cover and let cool for 3-5 more minutes, allowing some of the liquid to evaporate. Remove from heat and sprinkle with aleppo pepper or red pepper flakes and balsamic or lemon, if using. Serve warm.