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Is it possible to work night shift and still get into the spirit of Thanksgiving by filling your belly with traditional, delicious foods? Can you do it without feeling horribly nauseated and bloated all night? We think you can by avoiding the gluten, and I’m not even gluten intolerant, so read on to discover some delicious recipes perfect for your overnight shift lunch box with a Thanksgiving twist!
When you think of Thanksgiving foods what comes to your mind first? Turkey, stuffing, mashed potatoes, green bean casserole, candied yams or pecan and pumpkin pie? And what do a lot of these foods contain? Gluten! While there is nothing wrong with gluten, unless of course your intolerant, I’ve found that eating large quantities of the stuff on night shift can make me feel horribly bloated and uncomfortable.
We recently published two posts titled, What Causes Night Shift Nausea and How to Finally Beat It and Why Am I So Bloated on Night Shift? which explore other foods that “set me off” in a bad way, which I encourage you to read, but they were the inspiration for this post.
We want you to still be able to embrace Thanksgiving through potlucks or bringing leftovers to the “office,” whatever they may look like, without feeling sick the rest of the night. We created this post using A LOT of videos, along with some written recipes, because we know life can be tough on nights and you simply can’t be bothered reading. As you watch and read your tummy is going to start rumbling so be prepared!
Pumpkin Dream Bars
If you’re looking for a variation on the traditional pumpkin pie these dream bars are delicious and easy to transport to work.
Maple Bacon Carrots
Yup… I betcha haven’t had your carrots like this before?
The tarty and sweet mixture makes for a perfect meatball!
- 2 eggs, lightly beaten
- 2 pounds ground pork
- 1 cup cooked long-grain brown rice
- ½ cup dried cranberries, finely chopped
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 to 3 teaspoons olive oil
- 1 (14.5 ounce) can whole berry cranberry sauce
- ⅓ cup reduced-sugar ketchup
- ¼ cup orange juice
- 2 tablespoons lime juice
- In a large bowl, combine eggs, pork, rice, dried cranberries, salt and pepper. Shape mixture into 64 meatballs (each about 1½ inches in diameter). If mixture is sticky, use wet hands to shape the meatballs.
- In an extra-large skillet, heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, in hot oil for about 5 minutes or just until browned and slightly firm (meatballs will not be cooked through), turning once halfway through cooking. If necessary, add the remaining 1 teaspoon oil to skillet during cooking. Immediately transfer meatballs to a 3- ½- to 4-quart slow cooker.
- In a medium bowl, whisk together cranberry sauce, ketchup, orange juice and lime juice until combined. Pour cranberry sauce mixture over meatballs in slow cooker (do not stir). Cover; cook on Low for 3 to 4 hours or on High for 1½ to 2 hours.
This recipe was found at Eating Well
[VIDEO] – While the ingredients and method differ from the written instructions above, I wanted to give you another perspective with some visual cues.
Pomegranate & Crushed Pistachio Brie Crostini
This is SO easy even I can do it on nights… and that’s saying something!
- Your favorite loaf of Gluten Free warmed or toasted
- 1 wedge Brie or other soft cheese
- 1 pomegranate, seeded
- 1/2 cup pistachios, shelled and crushed
- In a bowl mix the pomegranate and crushed pistachios together.
- Cut toasted gluten-free loaf in a triangular fashion.
- Evenly spread brie cheese on each triangle slice.
- Arrange on a serving platter & enjoy!
[VIDEO] – Again, this video varies from the written instructions but not by much.
Yes, they can be made gluten-free!
If you’re Australian or from the UK, they are called “scones”. But if you’re from the US they are called “biscuits”. One thing is for sure, regardless of where you live, they are a staple Thanksgiving item!
- 3 1/2 C gluten-free flour mix
- 1/4 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 C cold butter cut into pieces
- 4 eggs
- 2/3 C cold buttermilk or almond milk
- Mix together gluten-free flour mix, sugar, baking powder and salt.
- Add in butter and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Cover counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise.
- Roll out to 1/2 inch thick and repeat process two additional times.
- Cut out biscuits and placed on a greased cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
This recipe was found at Your Home Based Mom
[VIDEO] – Your Home Based Mom didn’t have a video to compliment her delicious recipe so instead I found this low carb, gluten-free video.
Gluten-Free Southern Baked Macaroni and Cheese
For the good ol’ southern folk reading this recipe I know Mac and Cheese shouldn’t be touched! Don’t fix what ain’t broke!
But for those night shift workers wanting to get in on the action, eating a whole bowl of pasta (not gluten-free) can make you feel real sleepy and completely bloated. This may still occur with eating pasta in general so I would recommended enjoy it before your shift, not during.
- 1 12oz box of gluten-free macaroni noodles Can use penne or rigatoni.
- 2 eggs whisked
- 2 12oz cans of evaporated milk
- 2 teaspoons powdered dry mustard
- 1 teaspoon salt – I like pink Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Tabasco ( I also LOVE Crystal Hot Sauce)
- 2 cups shredded mild/sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 2 cups shredded Velveeta cheese
- 8 tablespoons butter melted
- Preheat oven to 400° F.
- In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined.
- Boil the pasta according to the box’s direction in a large pot. You will want “al dente”, not mushy. Make sure you salt the water.
- Once pasta is cooked, drain the water and return to the pot. Pour the melted butter over the pasta and stir until all the pasta is covered with the butter.
- Stir the milk and egg mixture a few times and then add it to the pasta.
- Add half of the cheese mix to the pot and stir over medium heat until cheese is melted. Add the remaining cheeses and continue to stir until thoroughly melted.
- Spray a 9 x 13 baking dish with cooking spray.
- Pour the macaroni and cheese into the baking dish. For the cheese lovers, add some extra cheddar cheese to the top and bake for 20 to 25 minutes.
- Try not to eat it all in one sitting. Enjoy!
This recipe was found at Mama Knows Gluten-Free
[VIDEO] – Mama Knows Gluten-Free didn’t have a video explaining her recipe, so instead I found this popular video which is super easy to follow.
Gluten-free Cinnamon Rolls
Sweet treat anyone?
Makes 12 Cinnamon Rolls
For the rolls:
- 1/4 cup butter or vegan butter
- 1 cup milk (see notes)
- 1/3 cup + 1 Tablespoon sugar, divided
- 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast – See on Amazon (or 1 packet of yeast)
- 1 large egg, whisked
- 2-1/2 cups 1:1 Baking Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon salt
For the filling:
- 1/2 cup sugar
- 2 Tablespoons cinnamon
- 1/3 cup extremely soft butter or vegan butter
For the icing:
- 2 Tablespoons butter or vegan butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-1/2 Tablespoons hot water
Don’t roll the dough too thin otherwise it will fall apart.
This recipe was found at Iowa Girl Eats
[VIDEO] – This is not the same recipe as the above written instructions, but they are pretty similar. SO YUM!
Quinoa “stuffing” with Butternut Squash, Cranberries and Pistachios
If you’re in desperate need of some greens this Thanksgiving, this is your dish!
- 1 butternut squash, peeled, seeded, and cubed
- 1 red onion, peeled and diced
- 3–5 cloves garlic, with peel still on
- 1 Tbsp. vegetable or canola oil (or any high-heat oil)
- salt and pepper
- 1 1/2 cups quinoa, rinsed
- 3 cups chicken broth, vegetable broth, or water
- zest of one orange
- 2 cups roughly-chopped fresh spinach
- 2/3 cup dried cranberries
- 1/2 cup shelled pistachios
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet. Season generously with salt and pepper. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Discard the garlic peels.
- Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.
- Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Season with additional salt and pepper if need be. Serve warm if you can.
This recipe was found at Gimmesomeoven.com
Roasted Butternut Squash Soup
We LOVE soup on night shift! It’s hydrating, warm and super healthy. But to put a Thanksgiving spin to it, here’s a great recipe!
- 1 large butternut squash, peeled and cubed with the seeds removed
- 2 potatoes, peeled and chopped
- 3 tbsp extra-virgin olive oil
- Sprinkle of salt and ground pepper
- 1 tbsp. butter
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 large carrot, chopped
- 1 tbsp. fresh thyme, plus more for garnish if your workmates care
- 1 qt. low-sodium chicken broth
- Preheat oven to 400º.
- On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
- In a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
- Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
- Serve garnished with thyme.
Don’t skip the roasting vegetables part!It is the key to getting that caramelized, deeply sweet flavor in the squash that we all love!
This recipe was found at Delish
[VIDEO] – I thought the ingredients above were pretty straight forward, so I thought I’d take the liberty of giving you a guide on where to start when cutting a butternut squash – particularly if you’re sleep deprived while on a night shift!
Gluten-Free Corn Bread
Again, watching is a little easier than reading when you’re on night shift so here’s a delightful, easy to follow video on how to make gluten-free cornbread. Pay attention to the calm, relaxing tunes in the background if you didn’t sleep too well or you’re feeling on edge.
Smashed Cauliflower Bites
Almost like eating popcorn chicken from KFC!
- large head of cauliflower, cut into florets (about 3 cups)
- 2 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1 tsp. garlic powder
- 1 c. shredded Cheddar cheese
- 5 slices bacon, cooked and crumbled
- 1 tbsp. finely chopped chives
- Preheat oven to 425° and grease a large baking sheet with cooking spray.
- In a large pot of salted boiling water, cook cauliflower until fork tender, about 5 minutes, then drain and pat dry.
- Spread florets out in a single layer on the prepared baking sheet and toss with olive oil, salt, pepper, and garlic powder. Using a potato masher, or the bottom of a small glass, lightly smash the cauliflower florets.
- Top each smashed cauliflower floret with a pinch of cheddar cheese and some bacon, then bake until cheese is melted and crispy around the edges, about 15 minutes.
- Sprinkle chives over the cauliflower and serve warm or at room temperature.
This recipe was found at Delish
These cauliflower bites can be served warm or at room temperature. They are perfect for night shift workers without a fridge!
[VIDEO] – Cauliflower is a big deal around Thanksgiving so I wanted to give you a few other ways to cook, and of course enjoy, cauliflower. Easy to transport and reheat at work if you have the facilities.
Gluten-Free Green Bean Casserole
While you can’t bring the entire casserole dish to work, it makes for a pretty delicious snack on 3rd shift in a small container.
We also found this recipe green bean casserole on the Food Network which is pretty delicious too and comes with onion rings!
Bacon Brussels Sprout Skewers
Who said bacon and vegetables don’t belong together?
- 1 lb. Brussels sprouts
- 1 lb. packages thick-cut bacon
- Flaky sea salt
- Freshly ground black pepper
- Preheat oven to 400 degrees F. Place a metal rack inside a large baking pan.
- On a skewer, pierce one end of a strip of bacon. Pierce and place a brussels sprout on top of the bacon, then pierce the same strip bacon again (to top the brussels sprout) to form a weave. Repeat with two to three more brussels sprouts, depending on the size of your skewers. Repeat to finish the rest of the bacon and brussels sprouts.
- Place on baking sheet and roast for 20 to 25 minutes, until bacon is slightly charred.
- Sprinkle with salt and pepper before serving.
This recipe was found at Delish
No Bake Gluten-Free, Vegan Pecan Pie Bars
Let’s finish on a sweet note!
Now I love pie. Savory or sweet, I’m not fussy. However, they are damn difficult to transport to a shift. So I found this pecan pie bars recipe and thought it was brilliant!
Eating On Night Shift Related Posts:
- What Causes Night Shift Nausea and How to Finally Beat It
- When Should I Eat on Night Shift?
- What Should I Eat After Working Night Shift?
- Should I Eat on Night Shift? Why Intermittent Fasting Works
Summary: 14 Best Gluten-Free Thanksgiving Night Shift Snacks
How hungry are you now?
We hope these videos and written recipes allow you to still enjoy Thanksgiving this year, while working night shift, without the nausea and bloating!
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