Thanksgiving is upon us, the grocery stores are jam-packed with Holiday favorites. Pumpkin pie, stuffing, cranberries, squash, and don’t forget all those amazing desserts and cookies everyone makes. This year make a change for the better, and try out these healthy and surprisingly delicious Thanksgiving Paleo Recipes. Cooking these dishes will get you many thank you’s from your family, and keep your body from looking a little too stuffed these Holidays.
Lets start with the main dish, the Turkey. Everyone loves turkey, so lets give them something to rave about. We found this awesome Turkey recipe from the Healthy Foodie
Maple Glazed Spicy Apple Roasted Turkey
1-10 to 15 pounds fresh turkey
Create a wet rub using:
- 2 tbsp pure maple syrup
- 1 tsp Himalayan or unrefined sea salt
- 1 tsp freshly cracked black pepper
- ½ tsp chai spice
- 1 tsp fresh rosemary, finely chopped
Then stuff the cavity:
- 3-4 large red apples, cut into quarters
- 2-3 sprigs fresh rosemary
To be added to the roasting pan:
- ½ cup pure maple syrup
- 2 cups all natural, unsweetened apple juice
- 2 whole star anise
- 2 whole cinnamon sticks
For instructions on this recipe please visit the Healthy Foodie.
Now I’m not a huge fan of stuffing, but I know my mom is, and that’s why I had to make sure I found the best of the best for our stuffing recipe spotlight. The best ever Paleo stuffing recipe comes from the Paleo Movement . This stuffing has all the good stuff, and non of the bad stuff. Eat responsibly with this one otherwise your are sure to be stuffed before dessert.
Best Ever Paleo Thanksgiving Stuffing
- 1 pound ground pork
- 2 cups diced onions
- 2 cups diced bell peppers
- 4 cups (about 1 pound) diced mushrooms
- 2 cups diced apples
- 8 oz fresh cranberries
- 1 cup toasted chopped pecans (optional)
- ~ 2 T duck fat, bacon fat, butter, or coconut oil. (I used duck fat)
- 1 T fresh rosemary, minced
- 1 T fresh thyme, minced
- 2-3 leaves fresh sage (or 1/2 t dried)
- sea salt
- 4 eggs
- 1/4 cup chicken or turkey stock
- 2 T coconut flour
- Prepare all of your ingredients and preheat your oven to 350°.
- Melt about 2 teaspoons of your fat of choice in a large cast iron or stainless skillet over medium-high heat.
- Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.
- Turn the heat down to medium and add the onions. Saute until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.
- Add another teaspoon of fat, and saute bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.
- Throw in yet another teaspoon of fat, turn the heat up to medium-high, and add the mushrooms. Saute for about 3 minutes, stirring often. Add to the bowl with the other ingredients
- Please visit the Paleo Movement for the rest of this recipes instructions.
For two reasons:
It’s a lot of stuff, you probably don’t have a pan that fits it all.
If you cook it all at the same time, you’ll wind up steaming, not sautéing.
Plus, it’s more satisfying once you get to mix them all up in a big bowl.
Next is one of my absolute favorites. My dad absolutely refuses to go for sweet potato anything, but my sisters, mom and fiance think they are amazing. Their favorite is my mashed Sweet Potato recipe. Completely Paleo friendly and super simple to whip together and have at any meal.
Mashed Sweet Potato Pleaser
- 2 Sweet Potato’s peeled and cut in half
- Butter/Ghee/or Coconut Oil
- Cayenne Pepper
- Coconut Milk
Ok, I have to admit this recipe isn’t perfect and I almost always add a little bit here and there to it, so it’s not exact. But it is very forgiving and has never let me down.
Boil halved or cubed sweet potato’s until a fork easily slides in and out.
Strain the potato’s and add a dash of salt, dash of cayenne, 2-3 tablespoons of ghee or substitute, and 1/2 cup coconut milk
Mash sweet potatoes and mixture until you reach desired consistency. Feel free to add spices as needed for your desired taste.
This next dish has peaked my interest and it comes from The Primal Plate.
Pear and Walnut Salad
Soft juicy pears, tart dried cherries, and crunchy raw walnuts create a fantastic sweet and savory salad tossed with simple greens. Dressed with our white balsamic vinaigrette, each bite will have the flavors dancing on your tongue.
- 1/2 cup Cherries, dried
- 2 Pear, Bosc, very ripe
- 3/4 cup Walnuts, Organic
- 5 cup Lettuce, Spring Mix Salad Greens, mixed spring greens
- Cut pears into chunks, chop walnuts, and slice cherries in half.
- Toss with spring greens.
- Serve with Raspberry Balsamic Vinaigrette.
We highly recommend the creator of this recipe for many other recipes, visit The Primal Plate!
Now for Dessert! Courtesy of Eating for Balance
Paleo Pumpkin Pie Bars
- 1/4 cup water
- 1 medium banana, ripe
- 1 cup pumpkin puree
- 1/2 tsp vanilla
- 1/2 cup honey (or maple syrup)
- 3/4 cup ground flaxseed
- 1/3 cup coconut flour
- 3/4 cup almond flour (any other nut or seed flour would work too)
- 3/4 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 casserole dish with parchment paper and coconut oil if desired (I added the oil just to ensure that this wouldn’t stick and I suggest that you do the same since there is no added oil in the recipe itself).
- In a food processor place the water, banana, pumpkin, honey and vanilla and combine until smooth. Alternatively you could just mix it by hand.
- Then in a bowl combine the flaxseed, coconut flour, almond flour, sea salt, cinnamon and nutmeg.
- Next stir in the wet ingredient mixture until fully incorporated. (Don’t worry about overmixing since there is no gluten in here. Just make sure that it’s well combined).
- For the rest of these instructions please visit Eating for Balance !