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Chef Geremy Capone shows off his Apple Polenta Stuffing, a perfect substitute for those going gluten-free.(Photo: Geremy Capone)
With the holidays around the corner, many people are already preparing for the big day. But for those on a gluten-free diet, indulging in this festive meal can be a challenge.
Expert chef Geremy Capone and dietitian Christy Brissette from ELLICSR Kitchen are serving up a solution by creating a gluten-free holiday dinner complete with all the traditional fixings.
The four-course menu is designed for those with dietary restrictions. This can include patients with cancer and chronic illnesses that prevent the consumption of gluten. Ingredients are fresh, seasonal and full of antioxidants.
"More and more patients are asking for gluten-free meal options," said Brissette. "We wanted to create a holiday dinner for people who are avoiding gluten because of celiac disease, gluten intolerance or dietary restrictions."
Capone and Brissette host a weekly cooking show in the ELLICSR: Health, Wellness, and Cancer Survivorship Centre, part of Princess Margaret Cancer Centre, are featured on
GLUTEN-FREE HOLIDAY DINNER MENU
With nutrition notes on the gluten-free Ingredients by Christy Brissette, RD.
Click each link to find the live cooking instructions and demonstration for each dish from ELLICSR.
Wild Rice and Charred Carrot Soup
Roasted Garlic Brussels Sprouts Au Gratin
Glazed slow-cooked Turkey with Apple Polenta Stuffing and Herbed Mushroom Gravy
Maple and Pumpkin Almond Cookies
Chef Capone and R.D. Brissette host a cooking show in ELLICSR kitchen. To find the schedule, please visit: www.ellicsrkitchen.ca.