Everyone looks forward to Thanksgiving right?!? The family (maybe) and the food and the treats (definitely)…BUT…what if there was a way to enjoy ALL of that while still staying on track????
Would you be in????
This year, we are having our 3rd annual Paleo Thanksgiving! For the past 2 years, we have been doing Thanksgiving – paleo style – and believe me- it’s DELICIOUS! My husband even looks forward to it every year – seriously!
You don’t leave the table feeling incredibly guilty, sluggish, gross, or like you need to diet for the next 2 weeks. You get up knowing that you chose to eat healthy WHILE enjoying this holiday!
So…for next few weeks…until Thanksgiving, I will be sharing Paleo Thanksgiving recipes. You can pick and choose which dishes you’d like to make OR you can go all out like I do!
The idea is for you to have a plethora of recipes in your tool box for this annual holiday!
Paleo Cornbread Stuffing
• 6 eggs
• 1/2 cup butter, melted
• 3/4 C coconut milk
• 1 Tbsp ground sage
• 1 Tbsp + 2 Tbsp poultry seasoning
• 1 tsp sea salt
• 3/4 cup organic coconut flour, sifted
• 1 tsp baking soda
• ½ tsp cream of tartar
• ½ C arrowroot
• 2 Tbsp bacon fat
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 3 Tbsp organic chicken base
• ¾ C water
1) Preheat oven to 350
2) In a large bowl, whisk eggs, butter and coconut milk
3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and arrowroot and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and add bacon fat.
5) When fat is melted, add celery, onion and bell pepper; sautee until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into large bowl.
7) Add sautéed vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in oven
10) Bake for 30 minutes or until dressing firms up.
Green Bean Casserole (Grain Free, Dairy Free, Paleo)
- 1 (1.5 lb) bag of french green beans, cut the beans in ½ or ⅓’s.
- 3 cups Creamy Mushroom Soup (be sure to use less broth (1 cup) to make the soup thick, more like condensed consistency.)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon coconut aminos (or worcestershire sauce)
- 1 cup French Fried Onions
- Preheat oven to 350 degrees F.
- Heat water in a large sauce pan over high until it reaches a simmer.
- Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
- Remove the green beans immediately and drain.
- In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
- I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
- Next, pour the mixture into a greased casserole dish and cover with foil.
- Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
- Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.
Paleo Sweet Potato Casserole
- 3 pounds sweet potatoes, peeled and cubed
- 1/3 cup butter (or ghee), softened
- 1 tablespoon cashew milk
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 1/2 cups chopped pecans, divided
- Cinnamon, for sprinkling
- Boil water in a large saucepan over medium heat.
- Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
- Drain off the water.
- Preheat the oven to 350 degrees.
- Add the butter and milk to the drained potatoes.
- Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
- Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
- Spray the bottom of a 8×11″ pan with coconut oil spray.
- Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
- Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
- Sprinkle the top with the remaining pecans.
- Dust the top with additional cinnamon.
- Bake for 40 minutes.
- Serve warm.
Honey Roasted Butternut Squash with Cranberries and Feta
- 1 large butternut squash, peeled + chopped
- a hearty drizzle of olive oil [approx 1-2 TBSP]
- salt, pepper, and garlic powder, to taste
- 2 cups fresh cranberries
- 2-3 TBSP honey [or extra, to taste]
- 1/4 cup finely crumbled feta
- ground cinnamon, to taste [optional but delicious!]
- fresh or dried parsley, to garnish [optional]
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
- Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
- Garnish with parsley for a burst of color and dig in while it’s hot!
EAT and ENJOY!!!
I really hope you and your family enjoy these recipes!
Don’t forget to share this post with others!!!!