Herb-Roasted Turkey
Herb-Roasted Turkey is a delicious centerpiece for any Thanksgiving feast, especially for those following a Paleo diet. This recipe enhances the natural flavors of the turkey with a blend of fresh herbs, resulting in a succulent and aromatic dish that will impress all your guests.
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12-14 pounds |
| Olive oil | 1/4 cup |
| Fresh rosemary | 2 tablespoons, chopped |
| Fresh thyme | 2 tablespoons, chopped |
| Fresh sage | 2 tablespoons, chopped |
| Garlic | 4 cloves, minced |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Lemon | 1, quartered |
| Onion | 1, quartered |
Cooking Steps:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix olive oil, rosemary, thyme, sage, minced garlic, salt, and black pepper.
- Rub the herb mixture all over the turkey, including under the skin.
- Stuff the cavity with lemon and onion quarters.
- Place the turkey on a roasting pan and roast for approximately 3 to 4 hours, basting occasionally until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for at least 20 minutes before carving. Enjoy your feast!
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Cauliflower Mash
Cauliflower Mash is a creamy and flavorful alternative to traditional mashed potatoes, making it a perfect side dish for your Paleo Thanksgiving feast. This dish is not only low in carbs but also rich in nutrients, providing a delicious way to enjoy the holidays without compromising on your dietary choices. With its buttery texture and subtle flavor, Cauliflower Mash will be a hit at your table.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 large head |
| Garlic | 3 cloves |
| Olive oil | 1/4 cup |
| Nutritional yeast | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh chives | 2 tablespoons, chopped (for garnish) |
Cooking Steps:
- Cut the cauliflower into florets and steam or boil until tender, about 10-15 minutes.
- In a food processor, combine the cooked cauliflower, garlic, olive oil, nutritional yeast, salt, and black pepper. Blend until smooth and creamy.
- Adjust seasoning as needed and serve warm, garnished with fresh chives. Enjoy your healthy and delicious Cauliflower Mash!
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Sweet Potato Casserole
Sweet Potato Casserole is a deliciously sweet and creamy dish that embodies the flavors of Thanksgiving while adhering to the Paleo diet. This casserole combines the natural sweetness of sweet potatoes with rich coconut milk and is topped with a crunchy pecan and almond streusel for a delightful texture. It’s not only a crowd-pleaser but also a wholesome way to enjoy dessert without the guilt.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium, peeled and cubed |
| Coconut milk | 1/2 cup |
| Maple syrup | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Pecans | 1/2 cup, chopped |
| Almonds | 1/2 cup, sliced |
| Coconut flour | 1/4 cup |
| Ghee or coconut oil | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Boil the sweet potatoes in a pot of water until soft, then drain and mash them in a bowl.
- Mix in coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt until well combined.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, combine pecans, almonds, coconut flour, and ghee or coconut oil to make the topping.
- Sprinkle the topping over the sweet potato mixture and bake for 25-30 minutes until golden and bubbly. Serve warm and enjoy!
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Brussels Sprouts With Bacon
Brussels Sprouts with Bacon is a savory and flavorful side dish that brings a touch of indulgence to your Thanksgiving meal while staying true to your Paleo diet. The natural bitterness of the Brussels sprouts is beautifully balanced with the richness of crispy bacon, creating a perfect combination that complements any holiday spread. This dish is simple to prepare and sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb, trimmed and halved |
| Bacon | 6 slices, chopped |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the skillet.
- Add the Brussels sprouts to the skillet, along with olive oil, garlic, salt, and pepper. Sauté for about 8-10 minutes until sprouts are tender and golden brown.
- Stir in the crispy bacon and drizzle with lemon juice before serving. Enjoy your delicious side dish!
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Cranberry-Apple Sauce
Cranberry-Apple Sauce is a refreshing and zesty side dish that pairs beautifully with the rich flavors of Thanksgiving turkey. This Paleo-friendly version uses fresh cranberries and apples to create a naturally sweet and tart sauce, perfect for balancing your holiday meal. It’s quick to prepare and adds a vibrant pop of color to your table.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 oz (about 3 cups) |
| Apple (peeled and diced) | 1 large (such as Granny Smith) |
| Honey or maple syrup | 1/4 cup |
| Water | 1/2 cup |
| Cinnamon | 1/2 teaspoon |
| Salt | A pinch |
Cooking Steps:
- In a medium saucepan, combine fresh cranberries, diced apple, honey (or maple syrup), water, cinnamon, and a pinch of salt.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries have burst and the apples are tender.
- Remove from heat and let it cool slightly before serving. The sauce will thicken as it cools. Enjoy your homemade Cranberry-Apple Sauce!
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Paleo Stuffing
Paleo Stuffing is a delicious and wholesome alternative to traditional stuffing, perfect for Thanksgiving feasts. This recipe incorporates a variety of vegetables, nuts, and herbs, resulting in a flavorful and textured dish that complements the turkey beautifully. It’s grain-free, gluten-free, and aligns perfectly with Paleo dietary principles.
| Ingredients | Quantity |
|---|---|
| Cauliflower (riced) | 1 large head |
| Celery (diced) | 2 stalks |
| Onion (diced) | 1 medium |
| Mushrooms (diced) | 8 oz |
| Pecans (chopped) | 1/2 cup |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Fresh thyme (chopped) | 1 tablespoon |
| Fresh rosemary (chopped) | 1 tablespoon |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Chicken or vegetable broth | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish with olive oil.
- In a large skillet, heat olive oil over medium heat, then add diced onion and celery; sauté until softened.
- Add minced garlic and diced mushrooms; cook until mushrooms are tender.
- Stir in the riced cauliflower, chopped pecans, thyme, rosemary, salt, and pepper, mixing well.
- Pour in the broth and mix until combined; cook for an additional 2-3 minutes.
- Transfer the mixture to the greased baking dish and bake for 20-25 minutes until golden brown. Enjoy your Paleo Stuffing!
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Maple Glazed Carrots
Maple Glazed Carrots are a delightful and vibrant side dish that bring out the natural sweetness of fresh carrots, making them a perfect addition to your Thanksgiving table. This recipe combines the earthy flavors of carrots with a touch of pure maple syrup and a hint of cinnamon, creating a dish that’s both simple and elegant, while still adhering to Paleo principles.
| Ingredients | Quantity |
|---|---|
| Carrots (peeled and sliced) | 1 lb |
| Maple syrup | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Fresh parsley (chopped) | 2 tablespoons |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat.
- Add sliced carrots and sauté for 5-7 minutes until they begin to soften.
- Stir in maple syrup, cinnamon, salt, and pepper, cooking for an additional 3-4 minutes until the carrots are tender and glazed.
- Remove from heat and sprinkle with fresh parsley before serving. Enjoy your Maple Glazed Carrots!
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Garlic Green Beans
Garlic Green Beans are a fresh and flavorful side dish that adds a delightful crunch and savory notes to your Thanksgiving feast. This simple yet elegant recipe features tender green beans sautéed with minced garlic and a splash of olive oil, making it a light and healthy complement to heavier dishes on the table. Plus, it’s quick and easy to prepare, allowing you to focus on other festive cooking.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 lb |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Lemon juice (optional) | 1 tablespoon |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add fresh green beans, salt, and pepper; cook for 5-7 minutes until beans are tender-crisp.
- If desired, drizzle with lemon juice before serving. Enjoy your Garlic Green Beans!
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Butternut Squash Soup
Butternut Squash Soup is a warm and comforting dish that embodies the flavors of fall. This creamy and nourishing soup is a perfect starter for your Thanksgiving meal, showcasing the natural sweetness of roasted butternut squash combined with aromatic spices. It’s rich, velvety, and can be made easily in just a few steps, making it an excellent addition to your festive menu.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 lbs |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Coconut milk (optional) | 1 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Roast in the oven for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent.
- Scoop the roasted squash flesh into the pot, and add vegetable broth, ground ginger, and cinnamon. Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. If desired, stir in coconut milk for creaminess. Season with salt and pepper to taste. Serve warm and enjoy your Butternut Squash Soup!
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Roasted Root Vegetables
Roasted Root Vegetables are a colorful and hearty side dish perfect for your Thanksgiving feast. This dish highlights the natural flavors and sweetness of seasonal root vegetables like carrots, parsnips, and sweet potatoes, enhanced by a blend of olive oil and herbs. It’s a simple yet flavorful way to add nutrition and vibrancy to your table.
| Ingredients | Quantity |
|---|---|
| Carrots | 2 cups |
| Parsnips | 2 cups |
| Sweet potatoes | 2 cups |
| Olive oil | 3 tablespoons |
| Fresh thyme | 2 teaspoons |
| Fresh rosemary | 2 teaspoons |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Peel and chop the root vegetables into uniform pieces.
- In a large bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven, let cool slightly, and serve warm. Enjoy your Roasted Root Vegetables!
Spinach and Artichoke Dip
Spinach and Artichoke Dip is a creamy and flavorful appetizer that makes a fantastic addition to your Thanksgiving spread. This paleo-friendly version swaps out traditional dairy for creamy alternatives, maintaining the satisfying texture and rich taste that everyone loves. It’s perfect for dipping with fresh veggies or paleo-friendly crackers, making it a hit for both those following the paleo diet and non-dieters alike.
| Ingredients | Quantity |
|---|---|
| Fresh spinach | 4 cups |
| Artichoke hearts | 1 can (14 oz), drained and chopped |
| Cashew cream | 1 cup |
| Nutritional yeast | 1/4 cup |
| Garlic | 2 cloves, minced |
| Lemon juice | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the fresh spinach and cook until wilted, then remove from heat.
- In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cashew cream, nutritional yeast, lemon juice, salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Bake in the preheated oven for 20-25 minutes until bubbly and slightly golden on top.
- Let cool slightly before serving warm with veggies or paleo crackers. Enjoy your Spinach and Artichoke Dip!
Pumpkin Pie Smoothie
Pumpkin Pie Smoothie is a delightful and nutritious drink that captures the cozy flavors of fall, making it a perfect addition to your Thanksgiving feast. This paleo-friendly smoothie combines pumpkin puree with coconut milk and warm spices, creating a creamy and satisfying beverage that is both delicious and wholesome. Enjoy it for breakfast or as a festive treat throughout the holiday season!
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Coconut milk | 1 cup |
| Almond butter | 2 tablespoons |
| Maple syrup | 1 tablespoon (optional) |
| Pumpkin pie spice | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Ice cubes | 1 cup |
Cooking Steps:
- In a blender, combine pumpkin puree, coconut milk, almond butter, maple syrup (if using), pumpkin pie spice, vanilla extract, and ice cubes.
- Blend on high until smooth and creamy.
- Taste and adjust sweetness if needed, then blend again.
- Pour into glasses and garnish with a sprinkle of cinnamon if desired. Serve immediately and enjoy your Pumpkin Pie Smoothie!
Chocolate Avocado Mousse
Chocolate Avocado Mousse is a rich and creamy dessert that is both indulgent and healthy, making it an excellent choice for your Paleo Thanksgiving menu. This decadent mousse utilizes ripe avocados for a smooth texture and a boost of healthy fats, while cocoa powder provides that rich chocolate flavor. Sweetened naturally with maple syrup or honey, this dessert is sure to satisfy your sweet tooth while keeping within Paleo guidelines.
| Ingredients | Quantity |
|---|---|
| Ripe avocados | 2 medium |
| Unsweetened cocoa powder | 1/2 cup |
| Maple syrup or honey | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Sea salt | A pinch |
| Dark chocolate (dairy-free) | 2 tablespoons, melted (optional) |
Cooking Steps:
- In a blender or food processor, combine the ripe avocados, cocoa powder, maple syrup or honey, vanilla extract, and sea salt.
- Blend until the mixture is completely smooth and creamy. If using, add the melted dark chocolate and blend again until fully incorporated.
- Taste the mousse and adjust sweetness if needed, blending again to mix.
- Spoon the mousse into serving dishes and chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious and dairy-free Chocolate Avocado Mousse!
Coconut Flour Cookies
Coconut Flour Cookies are a delightful and chewy treat that fit perfectly into a Paleo diet. These cookies are made with coconut flour, which is gluten-free and adds a light, nutty flavor. Sweetened with honey or maple syrup and flavored with vanilla, they are a satisfying dessert for your Thanksgiving feast that everyone can enjoy.
| Ingredients | Quantity |
|---|---|
| Coconut flour | 1 cup |
| Honey or maple syrup | 1/3 cup |
| Coconut oil (melted) | 1/4 cup |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Sea salt | A pinch |
| Chocolate chips (dairy-free) | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine melted coconut oil, honey or maple syrup, and eggs, whisking until well blended.
- In a separate bowl, mix coconut flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in chocolate chips if desired.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool before serving. Enjoy your Coconut Flour Cookies!
Fruit and Nut Platter
The Fruit and Nut Platter is a refreshing and nutritious addition to your Thanksgiving table, perfect for those on a Paleo diet. This vibrant dish showcases a colorful array of seasonal fruits paired with a variety of nuts and seeds, providing a satisfying balance of sweetness and crunch. It’s a simple yet elegant appetizer that encourages healthy snacking and complements rich Thanksgiving flavors.
| Ingredients | Quantity |
|---|---|
| Assorted seasonal fruits | 4 cups (e.g., apples, pears, grapes, berries) |
| Almonds (raw or roasted) | 1 cup |
| Walnuts (raw or roasted) | 1 cup |
| Pecans (raw or roasted) | 1 cup |
| Pumpkin seeds | 1/2 cup |
| Dried cranberries (unsweetened) | 1/2 cup |
| Fresh mint leaves (for garnish) | A handful |
Cooking Steps:
- Wash and prepare the assorted fruits by cutting them into bite-sized pieces if necessary.
- Arrange the fruits attractively on a large serving platter.
- Scatter the almonds, walnuts, pecans, and pumpkin seeds evenly across the platter.
- Sprinkle the dried cranberries over the fruits and nuts for a touch of sweetness.
- Garnish with fresh mint leaves for added color and freshness. Serve immediately and enjoy!
