Happy Monday! With this week being a crazy dinner schedule with Thanksgiving and traveling, I am going to do something different and instead of a weekly menu share some of my favorite healthy Thanksgiving recipes.
What’s Thanksgiving without biscuits or rolls! You can still have them & stick to Paleo with these:
- 1 1/2 T Coconut flour
- 1 3/4 C Almond flour
- 1/4 t salt
- 1/2 t baking soda
- 1/4 c coconut oil, melted
- 2 eggs
- 2 T honey
- 2 T almond or cashew milk
- Preheat oven to 350 degrees
- Combine flours, salt and soda
- In a separate bowl- cream to oil, eggs, honey and milk
- Add dry and wet ingredients and stir until combined
- Set parchment paper on cookie sheet
- Make dough into balls and flatten slightly
- Bake 15 minutes at 350 degrees
Another roll recipe is this:
Pale Bacon chive Sweet Potato Biscuits– (that’s right I said BACON!!)
- 1 large sweet potato (2 cups mashed)
- 3 eggs, whisked
- 6-8 strips of bacon, save left over fat
- 3 TBL coconut flour
- 3-4 TBL chives, thinly sliced
- 1 tsp baking powder
- 1/2 t garlic powder
- salt and pepper to taste
- Cook sweet potatoes, peel and mash- let them cool (this is so the eggs don’t scramble)
- While that cools- cook the bacon & save the bacon fat
- Add eggs to the sweet potato once it has cooled then mix together
- Then add the bacon fat and mix
- Dice the bacon and the chives, fold into to the mixture
- Line the backing sheet with parchment paper and drop biscuits onto it.
- Back at 375 degrees for 22-27 minutes
Sweet Potato Casserole:
- 2 C vegetable broth
- 5 large sweet potatoes
- 1/4 cup grass fed butter or ghee
- 3 TBL maple syrup, divided
- 2 eggs beaten
- 2 tsp cinnamon divided
- Pinch of nutmeg
- salt, to taste
For the topping
- 1 C walnuts chopped
- 1/2 C unsweetened coconut flakes chopped
- 1/3 C melted grass fed butter or ghee
- 1/3 C coconut sugar
- Peel the sweet potatoes and cut into 1-3 inch cubes, put into crockpot
- Add broth, splat the butter on top cook on high for 3 hours
- Then mash the potatoes, add eggs, vanilla, syrup, cinnamon and nutmeg- stir to combine
- Make the topping by simply mixing the topping ingredients together & sprinkle over the sweet potatoes
- Cook on hight for 2 hours
If you have never made Cranberry sauce from scratch- I highly recommend it. First of all it smells amazing, it doesn’t take very long and there is something very satisfying about those whole cranberries turning into sauce!
Paleo Cranberry Sauce:
- 12 oz fresh cranberries
- 3/4 C fresh orange juice
- 1/2 C maple syrup
- 1/4 tsp cinnamon
- pinch of nutmeg
- Put cranberries into a medium sauce pan
- Add the maple syrup, orange juice and spices- cook over a low heat, stirring occasionally,until you can see the cranberries soften. (8-10 minutes)
- Then turn the heat up to medium or so and let it cook for a little while longer. The cranberries will start to burst open
- Continue cooking until the preferred consistency
- Refrigerate before serving
This was a recipe that I made the night before Thanksgiving last year & it was delicious!!
I noticed that PaleOMG has some brand spanking new Thanksgiving recipes. I haven’t tried these, but knowing her- they are amazing!!
Hopefully I get to try those out this year!!
What’s on your Thanksgiving Menu? I’d love to hear some new ideas!! Also: what are you Thankful for this year? I am Thankful for health (last year at this time my son was really sick & now he’s a normal teenager:), family and friends who are there for you no matter what AND this BLOG & the people who take the time to stop by and read what I have to say. So if you are reading this- THANK YOU! I wish you and your family a very Happy Thanksgiving!
Thanks so much for stopping by!!
***Some of the links in my posts contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. I pinky promise I will always give my honest opinion of any product and would never recommend something if I did not use it and love it!!