Gluten Free Holiday Recipes to Make You the Life of the Party

Team GR: At the end of the year, it’s hard to stick to a gluten free diet and survive holiday dinners. We asked Shauna Faulisi to dish out some tasty recipes perfect for the season!

Gluten Free Holiday Recipes to Make You the Life of the Party

Written by Shauna Faulisi

Roasted Veggies

Pictured here are heirloom carrots cut into halves and then halved again, lengthwise. These instructions can be applied to any veggie of your choice. See below for a guide to the cooking times.


  • Your favorite veggies
  • Extra Virgin Olive Oil or Ghee or both! We love Fourth & Heart’s ghee.
  • Salt & Pepper
  • Optional: garlic powder
  • Optional: your favorite herbs  like rosemary, thyme, and/or tarragon


  1. Preheat oven to 385 degrees F.
  2. Cut your veggies in half, quarters, or florets — just make sure they’re all about the same size.
  3. Mix them in a bowl with the olive oil, salt and pepper, and optional herbs
  4. Place them evenly on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Baked Veggies Timing Guide

Pro Tips:

  1. If you enjoy a slightly crisp veggie avoid stirring and flipping.
  2. If you’re new to baking vegetables and are still learning your preferences, go ahead and set an alarm for 30 minutes to taste, see, and feel how they’re coming out. Cooking is all sensory!

Carrots and root vegetables: 45-60 minutes depending how crisp you like them

Broccoli florets: 25-40 minutes depending on your preference

Brussels sprouts: 40-60 minutes

Potatoes: 45-70 minutes

It’s Gravy Baby

Save the juices from your bird and make this gluten-free gravy.  It’s so easy you won’t even believe that you’ve been eating the all those unnecessary ingredients all these years.


  • 3 Tbsp ghee
  • 3 Tbsp cassava flour
  • 1.5 cups bone broth or your fresh bird juices
  • Salt and pepper to taste
  • Optional: garlic powder to taste (start small and build it in) + optional herbs
  • Optional: fresh lemon juice to add a little acid

Note* If you have more liquid just adjust your ghee and cassava flour measurements accordingly. You can build the texture and taste as you go. No need for perfection!


  1. In a medium saucepan, combine the ghee and cassava flour over medium-low heat, stirring constantly until fully mixed. Cook for about 1 minute once mixed to help the flour taste cook off.
  2. Add in the broth, turn the heat to medium, and whisk continuously until the mixture thickens up. This should take about 6 minutes. If you’re making a half batch it won’t take as long.
  3. Season with salt and pepper to taste.

Soul Salad

This festive salad not only comes out beautiful, but the interesting flavors will turn any salad avoider into a convert!


  • 1 container of arugula
  • 1 container of spinach
  • 1 bunch of figs or strawberries
  • ¼ cup Slivered raw almonds (Trader Joe’s)
  • ⅓ cup Extra Virgin Olive Oil
  • ½ Tbsp NuNatural’s Maple Syrup Stevia
  • ½ squeeze of lemon
  • ¼ cup roughly chopped mint leaves
  • 2-3 pinches of salt and a few cracks of fresh pepper
  • Optional: chicken, steak, or turkey slices


  1. Grab a large serving bowl and put your arugula and spinach  inside
  2. Slice your figs or strawberries to your liking and place in bowl
  3. Place your almonds and mint on top
  4. In a separate bowl, food processor, or bowl and mix together your olive oil, lemon juice, and maple stevia, and salt and pepper
  5. Pour over top of your salad bowl and mix well with your hands
  6. Serve and enjoy!

Cauliflower Mash

The starch, dairy, and heaviness of mashed potatoes leaves the best of us feeling tired. This year, skip the mashed potatoes and make this cauliflower mash. Your belly and body will thank you and the kids won’t know the difference. And it’s way easier to make than its heavy-root vegetable counterpart! This recipe will serve 3-4 people.


  • 1 large cauliflower head chopped (about 5-6 cups)
  • 2 tbsp ghee
  • 1 few pinches of salt
  • 2 cups unsweetened almond milk
  • 1 large bowl
  • Optional: fresh herbs
  1. Cut the cauliflower into chunks, removing leaves and place ½ cup of the chunks in your food processor or blender at a time and pulse until the cauliflower is broken into small pieces. You might need to give the container a shake or use a spatula to move the chunks around so the pieces come out even. Place each pulsed batch into your bowl until you get through.
  2. Place the ghee into a large skillet on medium high heat, and once hot, add in the cauliflower and sprinkle with a pinch of salt. Cook for 6 to 8  minutes until the cauliflower begins to turn golden
  3. Add in the almond milk and let the cauliflower cook for approximately 10 minutes until all of the liquid is absorbed into the cauliflower.
  4. Transfer the mixture to a food processor or blender and puree until completely smooth.
  5. Serve warm and top with extra virgin olive oil and any fresh herbs you have on hand

Break Out Of The Can Cranberry Sauce


  • 3 cups fresh cranberries
  • 2 cups fresh, unpasteurized orange juice
  • 3 Tbsp NuNaturals Vanilla Stevia Syrup
  • 2 Tbsps + 2 tsp grass-fed gelatin, we love Vital Proteins
  • ½ cup cold filtered water


  1. Place your cranberries, OJ, and stevia  into a food processor or high-speed blender like a VitaMix until completely smooth
  2. Transfer your mixed liquid to a pot and bring to a boil
  3. Once at a boil, turn down the heat and bring mixture to a simmer for 10 minutes
  4. Remove from the heat and set aside
  5. In the meantime, combine your gelatin in your cold water, mix and let sit for one minute.
  6. Add the gelatin mixture to your warm cranberry mixture and stir until dissolved
  7. Pour your mixture in a mold and refrigerator for at least four hours or until it’s in a jello consistency.

Low Sugar No-Bake Pumpkin Pie with Whipped “Cream”

This pie is a very subtle and pleasant substitute for the other sugary pies you’ll find at the holiday table. It doesn’t require baking which makes it more  approachable to all of those non-bakers out there!

For The Crust:


  • 2 cups almond meal or almond flour
  • 1 Tbsp Vanilla Ghee, or regular ghee. We love Fourth & Heart.
  • 1 Tbsp virgin unrefined coconut oil
  • 2 pinches kosher salt
  • 1/2 heaping Tbsp Cinnamon
  • 1 Tbsp NuNaturals “Maple Syrup” (stevia)


In a bowl microwave all of your ingredients except the almond meal/flour for 30 seconds

In your cake pan add your almond meal then pour the microwaved liquid mixture on top and form your crust while you  mix well with your hands and pat it out to spread the mixture to form your crust. If you need a little more mixture, add more almond meal/flour and a dash of water and build it. Put in refrigerator while you make your filling.

For The Filling:


  • 1 can coconut milk (13.5 oz)
  • 1 cup pumpkin puree (canned is great)
  • 2 Tbsp. grass-fed gelatin
  • 1 Tbsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. all spice
  • 2 cracks of fresh pepper
  • 3 Tbsp. NuNatural “Maple Syrup”


  1. Shake your can of coconut milk and pour half of it into a blender (about ¾ cup)
  2. Pour the remaining liquid into a small saucepan, and pour the gelatin into the liquid. Heat and stir the mixture over low heat until the gelatin has fully dissolved.
  3. Meanwhile, add all of the other filling ingredients to the blender with the coconut milk, adding in the warm dissolved gelatin mixture.
  4. Blend together all of the filling ingredients until well combined and smooth. Be sure to taste it to see if you want to add any more spice or sweetener keeping in mind that the crust is full of flavor too.
  5. Pour the filling mixture into the prepared pie crust. You might have leftover filling which can be poured into small ramekins or muffin trays for crust-less snacks.
  6. Refrigerate until the pies have set.
  7. Cut and serve with whipped cream and/or NuNaturals “maple syrup”

For The Whipped Cream


  • 1 can of Coconut Cream
  • Drops of stevia to taste (a little goes a long way)
  • 1 tsp vanilla
  • 1 pinch of salt


  1. Place the can of coconut cream in the refrigerator overnight.
  2. Carefully remove the coconut cream  from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in your blender
  3. Beat or blend the cream on medium until it thickens — careful not to over blend it which will heat it up

OR If you’re not feeling this step you can scoop the coconut cream by itself on top of your pie

Festive Ice Cubes

Fill your ice cube tray with any herbs, fruit, or edible flowers you have leftover. Add filtered water and freeze overnight. Serve your cocktails and water with these and elevate your wow factor while entertaining!

Shauna’s approach to nutrition and wellness has garnered her clients across the globe including high profile celebrities. She has fine tuned the art of staying healthy while on-the-go. She’s a native New Yorker living in Los Angeles, working with individuals, corporations, hotels, spas, and restaurants all over the world.
Shauna has been featured in Vogue, HuffPost, Elite Daily, Pop Sugar, and The Zoe Report. You can connect with Shauna and the Soul Wellness Method community on Instagram @soulwellnessmethod and on
If you’re interested in elevating yours or your family’s wellness please contact the Soul Wellness team at [email protected]
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