A Paleo Thanksgiving

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This Thursday, eat like a caveman! No, we’re not suggesting you hunt for your own turkey. Instead, we are offering a delicious, healthy alternative for your dinner this year – the paleo alternative – for those of you who have an interest in this new way of eating. And, there’s no better time than Thanksgiving to follow the tradition of our ancestors. The principles behind the paleo diet involve cutting back on dairy and processed foods, including sugars and grains. Our hunter-gatherer ancestors ate lean meat, seafood, fresh fruit and vegetables. By eating these foods, we can avoid many of the illnesses associated with our modern diet. And, almost any meal can easily be made paleo-friendly. Turkey is naturally paleo, so we’re halfway there already! When I cook paleo, I follow these guidelines:

  • Purchase local and organic produce.
  • Eat grass fed/pasture raised animals.
  • Avoid dairy, beans, grains and refined sweeteners.
  • Avoid anything factory farmed.
  • Keep a canister of NutriVerus™ powder on the table for an added boost of nutrition!

So, put on your apron and let’s get cooking. Here are a few recipes that everyone will love.

Cauliflower Mashers (from paleoplan.com)

  • 1 large head cauliflower
  • 1/2 cup full fat coconut milk
  • 2 T. coconut oil
  • 1/3 cup fresh chives
  • 2 cloves garlic
  • 1 teaspoon dried rosemary or 1 sprig fresh rosemary
  • sea salt, pepper to taste

Chop the cauliflower, removing all leaves. Place in steamer and cook until softened. In the meantime, mince the garlic and finely chop the chives. Sauté the garlic, chives and rosemary in coconut oil until the garlic is light golden brown. Use a food processor or a masher to mash up the florets. Put the mashed florets into a pot on the stove and add coconut milk, coconut oil, and the chive and garlic mixture. Cook on medium low heat and mash with a masher. Add sea salt and pepper to taste.

 

Sweet Potato Casserole (from paleoplan.com)

  • 3 large sweet potatoes
  • 1/4 cup dried cherries juice from one orange
  • 1 T. orange zest
  • 3/4 cup chopped nuts of choice (not peanuts)
  • 1/4 cup full fat coconut milk
  • 1/2 t. cinnamon
  • 1/2 t. allspice
  • 2 T. coconut oil
  • 2 T. raw honey (optional)

Pre-heat oven to 400. Cut sweet potatoes into cubes. Place sweet potatoes in a casserole dish and pour dried cherries, orange juice, orange zest, coconut milk, cinnamon, allspice, coconut oil, and honey (optional) over the top, followed by the chopped nuts. Cover and bake for about 60 minutes or until sweet potatoes are easy to pierce with a fork.  

 

Paleo Thanksgiving Stuffing (from paleomovement.com)

  • 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 coconut oil
  • 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. Sauté until golden brown and soft, 6-8 minutes. Add to the bowl with the pork. Add another teaspoon of fat, and sauté 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. Sauté for about 3 minutes, stirring often. Add to the bowl with the other ingredients. To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt. In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you’re stock isn’t salted. Pour the liquid into the large bowl and mix. Pour the whole thing into an oven safe casserole and bake for one hour. Allow to cool for 10 minutes before eating. It will firm up a bit.  

Paleo Pumpkin Pie (from everydaypaleo.com)

Crust

  • 1/2 cup hazelnuts
  • 1 cup pecans
  • 4 T. melted organic grass fed butter
  • pinch of sea salt

Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and bake for 10 minutes.

Filling

  • 14 oz. can of organic pumpkin puree
  • 2 t. ground cinnamon
  • 1/4 t. ground cloves
  • 1/4 t. fresh grated ginger
  • 2 eggs
  • 1/2 cup raw organic honey
  • 1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together. Pour into the crust that has been baked for 10 minutes, return to the oven and bake for an additional 45 minutes.

If you’re not cooking the main meal this year, why not bring a paleo dish to your friend’s or family’s home and introduce them to a new way of eating.

It’s gobbledy good! Happy Thanksgiving!

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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

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