Thanksgiving Dinner
I know that Thanksgiving has come and gone, but this may give you some ideas for next year or even for Christmas! Today, you get 5 recipes in one post!! It is my Christmas present to you. : ) Happy Holidays!
First, here is the turkey we ate! Isn't it gorgeous? I cannot claim bragging rights on it, though - my parents made it.
Next up, our appetizer: Paleo Coconut Pumpkin Soup from Paleoblocks
This was super yummy and we had plenty of leftovers.
Makes ~ 6 cups
Ingredients:
2 medium carrots chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion chopped
1 T coconut oil
1 15oz canned 100% pumpkin
1 14oz can unsweetened coconut milk
1 14oz can (just under 2 cups) reduced sodium chicken broth (organic is best)
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
2 T freshly snipped cilantro or parsley
1. In a large saucepan, cook carrots, sweet pepper and onion in hot oil over medium heat (about 5 minutes) or until vegetables are tender.
2. In a separate large bowl, combine pumpkin, coconut milk and broth. Stir in honey (if using), jalapeno pepper, salt and ginger.
3. Stir pumpkin mixture into cooked carrot mixture in the large saucepan. Bring to a boil, reduce heat. Simmer uncovered about 10 minutes or until heated throughout - stir frequently. Before serving stir in snipped parsley or cilantro.
Fat Guacamole Devils from Mark's Daily Apple
These are a fun twist on the traditional deviled egg. And yes, I do have a deviled egg holder but couldn't find it so we're using a chip/dip tray. : )
12 hard boiled eggs
3 avocados
6 teaspoon hot sauce (or more to taste)
3 teaspoon lime juice (I would taste as you go so they are not too bitter)
salt & pepper to taste
1. Peel and halve the eggs and spoon their yolks into a small bowl.
2. Mash the yolks with the avocado, hot sauce and lime juice. Add salt and pepper to taste.
3. Refill egg white halves with yolk mixture, and enjoy!
Roasted Root Vegetables
You don't really need a recipe for this. Just cube or cut into bite-sized chunks your favorite root veggies (sweet potato, turnips, parsnips, carrots, beets, etc). Chop a white or yellow onion and mix with veggies. Toss mixture with your favorite cooking oil, minced garlic, coarse salt and fresh black pepper. Roast veggies in 450 degree oven for 20-30 minutes or until tender. Sprinkle with finely minced parsley while still warm. Yum!
Mashed Sweet Potato
No picture for this one, sorry. You probably have a pretty good idea what mashed sweet potatoes look like though.
1. Wash and pierce large, uniformly sized sweet potatoes. Place on oven racks with lined baking sheet on rack beneath to catch syrup drippings.
2. Bake at 400 F for about an hour. Allow to cool slightly for 15 minutes.
3. Scoop out the potato and place in large serving bowl and mash.
4. Add as much butter as you please, along with ground ginger, salt, pepper, and a little chive.
Paleo Pumpkin Pie from This Primal Life
This was so yummy my dad didn't even miss "real" pumpkin pie! = )
The crust:
1 ½ c almond flour
¼ c melted butter
1 tsp salt
The filling:
1 ½ c of pumpkin puree
3 eggs
1 c coconut milk
½ c honey
1 Tbsp arrowroot starch/Cornstarch
1 tsp vanilla
1 Tbsp pumpkin pie spice
1 tsp salt
Prepare the crust:
1. Combine melted butter, almond flour and salt in a bowl and mix well.
2. Transfer to a 9 inch pie plate and press evenly into the bottom and sides of the plate.
Prepare the filling:
1.Combine all filling ingredients in a bowl and mix well.
2. Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie sets. Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.
Dinner 
Reader Comments (1)