I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods. The truth is that you can enjoy a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether. I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.
This turned out extra moist and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here
Sweet Potato Stuffing
Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here
My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.
One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here
Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here
Garlic Basil Asparagus
Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here
Celery Root Puree
Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.
Pumpkin Cheesecake (Paleo or Primal Version)
I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here
Cranberry Pumpkin Bread
This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here
Pumpkin Custard (dairy-free)
Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.
Pumpkin Pie Cupcakes
These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil. It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.
Chocolate Pumpkin Coffee Cake
Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.
Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?