Our sweet baby girl arrived this week. I’ll post her birth story and some pictures soon, as soon as I get some sleep and a few spare moments. Thank you to my friend Jennifer who is sharing is sharing her recipe for Autumn Harvest Quinoa Pilaf along with some tips for how to have a grateful gluten-free thanksgiving.
A Grateful Gluten-Free Thanksgiving!
Dr. Jennifer L. Weinberg, MD, MPH, MBE
Hi! I am Dr. Jennifer Weinberg, MD, MPH, MBE a Preventive and Lifestyle Medicine Physician, author of The Whole Cure and founder of the Simple | Pure | WholeTM Wellness Method. I am grateful to Briana for this opportunity to share this with you.
Thanksgiving can be a stressful time for all of us, especially for those of us living gluten-free. There are the family gatherings where old family dynamics reemerge along with the added stress of worrying about cross-contamination, missing out on old family favorites or having “special” dietary needs when one eats gluten-free.
But Thanksgiving is also a wonderful time to reconnect with the power of gratitude!
“Gratitude encompasses an appreciation for the circumstances, material things, experiences and people in your life. It also involves faith, hope and trust.” –Dr. Jennifer L. Weinberg, MD, MPH, MBE The Whole Cure
I see the immense health benefits and power of embracing a grateful attitude every day with myself, my patients and my clients. Gratitude enhances the value you extract from your life experiences. Studies show that regularly focusing on gratitude enhances alertness, enthusiasm, determination, attentiveness and energy. These qualities strengthen your capacity for achieving the things you truly want in life. It also puts you in a positive frame of mind for dealing gracefully with family and loved ones!
During this season of Thanksgiving and all year long, it is nice to remember those things for which we are grateful. You may be grateful for the abundance in your life and your ability to make your own decisions in alignment with your authentic path. You may appreciate the knowledge, skills, passions and strengths which you have that allow you to embrace the life of your dreams. You may express gratitude for your purpose, confidence and the vitality that comes when you are living your life in alignment with your core self.
Gratitude and the power of appreciation are a key part of the wellness prescriptions and powerful stress management strategies I provide in my new book, The Whole Cure: 52 Essential Prescriptions to Overcome Overwhelm, Reclaim Balance and Reconnect with a Life You Love!
To invite you to embrace a mindset of appreciation today, I offer a gift of my Simple Pure WholeTM Gratitude Worksheet. Use it to take a few minutes to remember all the gifts in your life that bring you joy each day! Perhaps you may even want to start a new healthy and gluten-free family tradition this year by sharing your gratitude list together at your Thanksgiving gathering!
And sharing a delicious dish that no one will even notice is gluten-free at the Thanksgiving table is something to be grateful for as well! Try my Autumn Harvest Quinoa Pilaf. This untraditional approach to stuffing is lighter, gluten-free and full of flavor. With the cranberries ,butternut squash and apple bringing fresh fall flavors, you and your guests will never miss the gluten!
Autumn Harvest Quinoa Pilaf
Gluten-Free, Vegan, Dairy-Free, Egg-Free, Nut-Free
1 cup quinoa
1.5 cups organic vegetable broth
1 cup peeled butternut squash, cut into small cubes
1 medium apple, peeled, chopped and lightly coated with fresh lemon juice
2 medium stalks celery, diced
3/4 cup fresh cranberries
1/4 tsp fresh grated ginger
1/4 tsp ground cinnamon
1/4 cup fresh chopped parsley
1 Tbps Extra-virgin Organic Coconut oil
Extra-virgin olive oil
Preheat oven to 375oF.
Add butternut squash and celery into a medium roasting pan and coat with coconut oil. Add ginger, cinnamon, sea salt and pepper and toss to coat evenly. Roast about 30 minutes until the squash is tender, adding in cranberries and apples after around 15 minutes.
Rinse quinoa in a fine sieve with filtered water. Cook quinoa with organic vegetable broth or water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 20 minutes until all liquid is absorbed or per package directions. Fluff with a fork.
To serve, place quinoa and roasted squash, apple, celery and cranberry mixture to a warmed serving bowl. Add parsley and a drizzle of extra virgin olive oil and toss to combine. Serve warm.
Happy Thanksgiving! I look forward to supporting you moving forward!
Dr. Jennifer Weinberg, MD, MPH, MBE is a Preventive and Lifestyle Medicine physician, author of The Whole Cure: 52 Essential Prescriptions to Overcome Overwhelm, Reclaim Balance and Reconnect with a Life You Love! , sought-after speaker and the Founder of the Simple|Pure|WholeTM Wellness Method. She offers innovative online wellness and education programs for individuals looking for sustainable optimal health, stress management and non-toxic living as well as health care providers seeking to embrace a transformative approach to health care and corporations wanting to integrate a holistic approach to corporate wellness. You can get free chapters and exercises from her recently released book, The Whole Cure: 52 Essential Prescriptions to Overcome Overwhelm, Reclaim Balance and Reconnect with a Life You Love! which guide you in reconnecting with your authentic and passionate purpose and overcoming the challenges of everyday life and connect with Dr. Weinberg at www.JenniferWeinbergMD.com, Facebook, Instagram, Twitter and Pinterest.