How about some creative Black Friday feeding? What's an allergic boy or girl to do with all those Thanksgiving leftovers? Here's some tips:
Turkey Tacos: Place shredded turkey inside a Food for Life brown rice tortilla (sold at Whole Foods stores). Mexican food marts often sell tortillas made only with corn flour (sans gluten). Add your favorite tacos fixins like salsa, guacamole, shredded lettuce and chopped tomatoes.
Sweet Potato Black Bean Burritos: Again using large corn or brown rice large tortillas, smear in left over sweet potatoes, add 1/4-1/2 cup black beans, guacamole, shredded lettuce and chopped tomatoes. I like to sprinkle a bit of nutritional yeast for some added tang. Works as a taco too, sometimes my burritos accidently turn into tacos.
Nachos: Chicagosoydairy's
Tease is the only faux cheese on the market that melts (well), couple with shredded turkey, salsa, guacamole on top of gluten free corn or rice chips.
Thanksgiving Wrap: This is great when you don't have a lot of time, add on top of a large rice or corn tortilla turkey, smear sweet potatoes on top and dollop with cranberry sauce (or
gluten free-gravy) and wrap.
Lettuce Wraps: Instead of a carb-based wrap try a large lettuce leaf, pile with turkey and top with peanut sauce or other favorite asian sauce (of course avoid if you have a peanut allergy).
Cold Turkey Salad: Just like chicken salad but made with turkey. Chop (cooked and cooled) turkey into cubes, add Trader Joe's low-fat eggless mayo or
vegenaise, chopped celery, walnuts and mix in raisins (or grapes).
Thanksgiving Breakfast Skillet: Turkey chopped into cubes, add some sweet potato wedges, any veggies you like and fry in a skillet.
Additionally, by taking turkey and chopping it into cubes you can add to soups or even your breakfast omelet. Alisa Fleming's
GoDairyFree site has some amazing dairy-free leftover ideas and any of her "noodle" based recipes can be made gluten free by using soy or rice noodles.
