Well, I feel like just yesterday I was meal prepping for LAST Thanksgiving! Where does the time go?!?! I will not be hosting Thanksgiving this year (boo hoo), BUT of course will be making a few dishes to bring along!! (control freak, I know!) It just wouldn’t feel right if I didn’t take part in the cooking festivities! We will be traveling out of town, so I have been trying to find some recipes that are not only Paleo & delicious..but that travel well & will be able to be reheated or eaten at room temp! I have made these dishes quite a few times & they’ve been nominated to be a part of the feast! Enjoy!
Butternut Squash Soup:
2 med/lg butternut squash, peeled, seeded & cubed
2 - 32 oz cartons unsalted chicken stock (or vegetable stock)
1 large yellow onion, sliced
1 cup coconut milk
S & P, to taste
1 tsp ground sage
1 tsp cinnamon
½ tsp nutmeg
Heat a couple tbsp of olive oil in a large pot. Sauté onions until they start to soften. Add in squash and stock. Bring to a boil and then down to a simmer for about 25 minutes until squash softens. Use an immersion blender (or carefully transfer a small amount at a time to a blender) to puree the squash & onions. Add in the coconut milk & seasonings. Stir to combine & add seasonings to taste.
Sweets & Beets:
A very easy & yummy, but messy side dish! Wear gloves! =)
6 large sweet potatoes, peeled & cubed
6 med/large red beets, peeled & cubed
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh sage, minced
About 3 tbsp olive oil
About 1 tsp sea salt
Preheat oven to 425. Combine sweet potatoes, beets, seasonings & olive oil. Toss to coat evenly. Place onto a foil covered baking sheet & roast for about 25 minutes unto the sweets & beets are soft. Finish with another sprinkle of sea salt if necessary!
Flax Bread Sausage Stuffing:
Thanksgiving just wouldn’t be the same without stuffing of course…This gluten free version is AH-mazing. =)
*1 sheet of my Flax Bread, cooled, cubed (1 inch cubes) & left out for a day or so to dry out (It will NOT dry out as much as traditional bread) (RECIPE BELOW)
1 lb mild ground sausage
4 celery stalks, diced
1 large yellow onion, diced
3 large eggs
1 cup chicken broth
¼ cup Italian parsley, chopped
½ cup dried cranberries ( fruit juice sweetened)
S & P
1 heavy tsp ground sage ( I like a lot!)
Butter, for cooking
Preheat the oven to 350. Cook the sausage over med heat until cooked throughout, breaking it up into small bits with spoon. Remove from pan & put into a large bowl. Add a tbsp of butter to the pan & cook the onions & celery until soft. Stir in the seasonings & add that to the bowl with the pork. Add the cubed bread to that bowl. In a separate bowl, whisk together eggs & stock. Pour that over the bread & sausage mixture & combine to coat everything. Add in cranberries, then pour into 9x13 baking dish. Bake for 30ish minutes until top starts to brown.
1-2 days before:
1 cup ground flax
1 cup almond flour
1 tbsp baking powder
1 tsp sea salt
½ cup water
1/3 cup olive oil
1 tbsp honey
Preheat the oven to 350 degrees. Grease a 10x15 baking sheet. Combine all dry ingredients in one bowl. Whisk the eggs in another bowl, & add in water, oil & honey. Combine the wet and the dry ingredients. Spread immediately onto the baking sheet. Bake for 15-20 minutes until golden brown.
*makes about 3 cups
1 bag of fresh cranberries (12-16oz)
1 cup apple juice ( no sugar added)
½-1 cup coconut palm sugar (or honey)
Add all ingredients to a medium size pot. Bring to a boil for about 5 minutes. You will see and hear the cranberries start to POP! After a few minutes, while frequently stirring,
take a fork or potato masher and start crushing the berries until you reach your desired consistency. Remove from heat & let cool!
To me, all of these dishes scream FALL & THANKSGIVING. Right?!?! Of course you have to add a turkey into the mix to be legit! (easy right?!) The only thing missing is dessert! Not for long! =) I think Paleo Carrot Cake will accompany us this year!
Paleo Carrot Cake:
3 cups Almond flour
1 tsp celtic sea salt
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
5 organic eggs
1/2 cup honey
1/4 cup coconut oil
3 cups grated carrots (you can peel first if you choose!)
1 cup raisins
1 cups walnuts or pecans
½ cup unsweetened coconut
Preheat your oven to 350. You’ll need 2 - 8 inch cake pans. Line the bottom with a piece of parchment cut into a circle, then grease bottom and sides. Trust me this will make your life much easier! Combine dry ingredients in a large bowl & wet ingredients in another. (without carrots, raisins, coconut or nuts) Then add wet to dry. Now add carrots, nuts, coconut & raisins! Split mixture between the two cake pans & cook for about 40 minutes. Make sure you check it with a toothpick to see if it’s done! Let cool, then add frosting!
I typically do a very basic frosting. Keep 2 cans of coconut milk in your refrigerator. Or you can buy just cans of coconut cream (trader joes). Let these get cold (overnight is best) Then open the cans, scoop out the firm cream. Put it in a mixing bowl, with a little cinnamon & some honey or maple syrup (grade b). Whip with a hand mixer until fluffy! You can spread this between the 2 cakes, then top it with more frosting & maybe some toasted coconut!
Well, we have come to what looks like the end. Now I’m salivating & wishing I had carrot cake to eat for dinner. Sad. Won’t be long before the food prep begins! Happy Eating!