Thanksgiving Recipes

Each day this week I will post a recipe from my very first paleo thanksgiving.  You already received the dessert! Check back daily! Friday will be the big reveal!! :)


Monday: The Roasted Veggies recipe is posted! A perfect side to the perfect Thanksgiving meal!

Tuesday: Oops! I forgot, so Wednesday you get two!

Wednesday: Sweet potato stuffing (definitely my favorite part of the meal!) and fresh cranberry sauce! yummmm!

Thursday: The star of Thanksgiving... TURKEY!

Thanksgiving Turkey Breast

Ingredients:

• 6-7 lb fresh turkey breast
• Olive Oil
• 1/2 cup water or dry white wine
• Rosemary
• Sea salt
• Pepper
• Low sodium bacon

Process:

Preheat oven to 325 degrees.

Rinse turkey (inside and out) with cold water. Pat dry with paper towel.

Drizzle olive oil over turkey, brush to coat. Sprinkle rosemary liberally over entire turkey.  Add salt and pepper to taste.

Place turkey in shallow roasting pan and fill with 1/2 cup water or dry white wine.

Cook turkey approximately 2.5-3 hours.  Half way through cooking time cover turkey with 3-5 slices of bacon to keep moist.  Periodically baste turkey.  Turkey is  done when meat thermometer inserted into thickest part of breast reads 170 degrees.

Let rest for 10-20 minutes before carving.

Enjoy!! :)

A Very Paleo Thanksgiving !

The previous blogs are all recipes from my very first paleo thanksgiving.  I was so excited to take on this challenge and make one of the greatest, yet healthiest, meals I've had in a while! It was soooo worth it and so delicious! 

This would not have been possible without my dear sister, Megan.  She traveled from Virginia to Wisconsin to be with me on Thanksgiving.  I felt so thankful and blessed since the past 2 years I have not been with family on this holiday.  Thank you Megan!

We also spent a day on State Street in downtown Madison.  We explored the famous street (which doesn't allow cars down most of it!) and Capitol Square.  We even went into the Capitol building and took pictures of the beautiful architecture.

The Capitol building up close.

The top of the Capitol building with the American Flag!

The Capitol building from State Street.

The Capitol building from State Street.

The Capitol Building at night.

Although it wasn't paleo, we decided to hit up Ian's Pizza on State Street.  A famous pizza place that even one of Megan's student's told us to try.  I got 1 slice of mac-n-cheese pizza and 1 slice of fresh mozzarella tomato and basil pizza.  Megan got 1 slice of philly cheese steak pizza and 1 slice of cheesy potato pizza.  I think the mac-n-cheese was by far the best, but I think Megan preferred the fresh mozzarella, tomato and basil!

Wall Art in Ian's Pizza on State Street. YUM!!

As I close, I'd like to share a few things in which I am truly thankful for. 

1. My whole family - even though I'm far away I think of each and every one of you every day.

2. My friends, old and new for supporting me and helping me in times of need.

3. Remi, my dog, truly brought light to my life in a dark time and has showed me the meaning of "man's best friend".

4. My good health - especially this almost 5 month journey of Paleo!!

5. My new nephew, Lincoln!  I haven't met you yet, but I cannot wait!!

6. A great job, with supportive, helpful people that truly care.

Hope you all had a wonderful, memorable Thanksgiving!  Cannot wait to try some amazing paleo recipes the rest of this holiday season!

Fresh Cranberry Sauce

Ingredients:

• 2.5 cups fresh cranberries
• 2.5 cups apple cider
• Stevia

Process:

Mix cranberries and apple cider in medium pot.

Bring cranberries to a boil occasionally stirring.  Cranberries to pop open.  Continue to stir occasionally until all are popped open.

Add 1 tsp of stevia, mix well and allow to cool.  Taking pot off heat will help cool and allow sauce to thicken.

Enjoy!! :)

Savory Sweet Potato Thanksgiving Stuffing

Ingredients:

• 4 sweet potatoes (peeled and chopped)
• 4 celery stalks (thinly sliced)
• 2 medium onions (diced)
• 1 small package mild sausage (not in casing)
• 3 tbspn fresh sage (chopped)
• 2 eggs (beaten)
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 4 tbspn olive oil
• Sea salt
• Pepper

Process:

Preheat oven to 400 degrees.  Toss potatoes in 1 tbspn olive oil and sprinkle with salt and pepper.  Place on baking sheet and roast for 20 minutes.

Meanwhile, heat rest of olive oil in skillet over medium heat.  Cook celery and onions until tender and beginning to brown, about 10-12 minutes.  Add salt and pepper.  Add sausage and cook thoroughly.  Add wine and let evaporate, about 2-4 minutes.

Turn oven down to 375 degrees. Allow potatoes and veggies to cool, about 10 minutes.  I placed the mixture and potatoes in a large bowl and placed in freezer for a few minutes!

Add beaten eggs, chicken broth and sage to the potato and veggie mixture.  Pour into greased baking dish.  Cover with aluminum foil and bake for 20 minutes.  

Remove aluminum foil and bake another 20-30 minutes until browned.

ENJOY!! :)

Roasted Vegetables

Ingredients:

• 1 lb. baby carrots
• 1 lb. asparagus
• Olive oil
• Sea salt
• Pepper

Process:

Preheat oven to 400 degrees.  Toss veggies in olive oil and sprinkle with salt and pepper.  Roast vegetables until tender.  (Carrots took about 45-60 minutes and asparagus took 15 minutes).

These were a delicious addition to our thanksgiving feast but you could roast a variety of veggies, just be careful of the time!!!! 

ENJOY!!! :)

Chocolate Chip Macadamia Nut Cookie Bars

Ingredients:

• 1 Cup Coconut Flour
• 1/2 Cup Coconut Oil
• 1/2 Cup Raw Honey
• 4 eggs
• 1/2 tsp Vanilla extract
• 1/8 tsp salt
• 1/2 Cup Macadamia Nuts, chopped
• 3/4 Cup chocolate chips

Process:

Preheat oven to 375 degrees. Grease a 9x9 pan lined with aluminum foil. (This makes it a lot easier to remove from pan and cool.) Combine wet and dry ingredients in medium bowl.  Transfer dough to pan and press down. Sprinkle top with more chocolate chips if desired.  Bake for 18-20 minutes or until golden brown.

ENJOY!! :)

I'm BACK!

Test...PASSED!
Business...STARTED!
Work...SETTLED!
Thanksgiving...LOTS OF RECIPES TO SHARE!

...and now I'm BACK!!! Sorry it's been way too long!

Spaghetti Squash with Broccoli

Ingredients:

• 1 medium spaghetti squash
• 1 Can No salt added organic diced tomatoes
• 1 Can No salt added organic tomato sauce
• 1 Can organic tomato paste
• 2 tbspn italian seasoning OR oregano
• 2 tbspn garlic powder
• 2 tbspn onion powder
• Fresh broccoli

Process:

Empty the tomato sauce, diced tomatoes, and paste into a big pot.  Add seasoning. Bring sauce to a boil, turn down the heat and let it simmer for 3-4 hours.

Chop broccoli into florets. Boil on stove top until tender. Add salt and pepper to taste.  (Boil in water or chicken broth for more flavor!)

Place whole squash in microwave safe dish and cook for 10 minutes.  Remove, slice squash in half, and remove "spaghetti" by scraping out with fork. CAREFUL, it will be HOT!!

ENJOY! :)

My Apologies...

Alright, alright... you got me! I've totally been neglecting this blog.  I've been soooo incredibly busy I can't even begin to explain it!  The good news is... I've got my 4 month Paleo-versary coming up and I'm down 25lbs! I've got a ton of research to be doing... A PALEO THANKSGIVING is right around the corner!!!! If anyone knows of some good paleo recipes for the upcoming holidays please comment on this post with some links! I have a huge test this week and than I'll be back to posting wonderful primal recipes!! :)