The food world is all a buzz about this Thanksgivukkah thing.
And for the gourmets among us, I can see why — it’s a once-in-a-lifetime opportunity.
I get it. I like good food. I like interesting food. I like good-for-your food.
But honestly, mostly what I like these days is easy food.
Life is insanely busy and somewhere between my first and second child, my love of patchkeing in the kitchen vanished. It’ll come back one day. Probably somewhere between my first and second grandchild.
But until then, my husband and I do the best we can to put healthy, frugal meals on the table — and that’s a tall order with my where-do-they-put-it-all sons and eat-like-a-bird-unless-it’s-chocolate daughter!
Since my husband and I cut out wheat from our diets back in June, that responsibility has become even more complex.
(Quick and easy pasta dinners at our house don’t cut it anymore.)
We’ve more or less found our grove , but now that we’re just a week away from Thanksgiving, well, you can imagine that my search for a not-too-fussy gluten-free stuffing recipe has been largely in vain.
And of course, if you’re following any of the gourmet kosher food bloggers, you know you need to make not just stuffing, but Thanksgivukkah fusion latkes, too.
Now I love a good latke as much as the next person – traditional or Thanksgivukkah-fied. But while I have a personal relationship with our deep fryer, one thing I never make is latkes. It’s just way too time consuming for me.
Even if you embrace the labor-intensiveness of the latke, one thing I know is that we all have times – days, sometimes even weeks – where we need for things to be a bit easier. No one can do it all, all the time.
That’s why I keep some quick-and-easy meals in the freezer. (There are only so many nights my kids can eat scrambled eggs for dinner!)
Since going wheat-free, one of my favorites has become Dr. Praeger’s, thanks to their numerous gluten-free options. (Not grain-free, by the way, but close enough for me.)
But gluten-free or not, I love that all Dr. Praeger’s boxes have a short list of ingredients – and I know what all of them are!
I love my kids will eat the fishes and Sponge Bob Broccoli Bites like nobody’s business.
And I also love that just in time for Thanksgiving, Dr. Praegers has released three new pancakes inspired by all those culinary traditions:
- Zucchini & Carrot Pancakes
- Root Vegetable Pancakes
- Roasted Corn Pancakes
The Roasted Corn are the only ones that aren’t gluten-free, so my kids have been chowing down on those (our kids are not wheat-free). All three are vegetarian, and Root Vegetable is even vegan.
We just got them in our Whole Foods and have been going a bit nuts with them. My daughter likes them dipped into marinara sauce. My oldest son ate them with guacamole on top.
Personally, I like them pan-fried (no oil, just a non-stick pan) with a dollop of sour cream.
And you know, I think you could totally serve these for Chanukah – put some apple sauce on the side and no one will argue with you when you call them a latke.
If you want to try them out (you do!), Mambo Sprouts has a great printable Dr. Praeger’s coupon good for $1.50 off any two packages. The new Dr. Praeger’s flavors are carried exclusively by Whole Foods, where they retail for $4.99 – $5.99 (so $4.25 per box after your coupon). To me, that’s not a bad price to pay for the ease of good, good-for-you food.
I’d love to know what you think of their new flavors, so please let me know once you try them.
Disclaimer: This is a sponsored conversation on behalf of Dr. Praeger’s. All opinions are my own. Please see my disclosure statement for more information about sponsored posts on Kosher on a Budget.