Have a yummy Paleo Thanksgiving, recipes!

A paleo thanksgiving

It’s that time of the year again where we come together to celebrate the holidays starting from Halloween to New Years & most of you are struggling with trying to eat healthy. Well have no fear because traditional dishes such as turkey, beef, sweet potatoes, pumpkins, cranberries, mushrooms and apples are naturally Paleo with some modifications. What you do need to do is watch out for processed food such as bread, stuffing, rice, potatoes and desserts.

To help you prepare & maintain healthy eating during these Holidays -Thanksgiving being the biggest one of them! Here are some tip & recipes for you to consider.

Here is what I am having for my Thanksgiving Feast:

Roasted Turkey Breast

Paleo Turkey


  • 6-7lb Turkey Breast
  • Rosemary
  • Olive Oil
  • Kosher salt & Pepper

Process: If frozen, defrost turkey breast. Best done by placing in refrigerator at least 24 hours in advance.

  1. Preheat oven to 325.
  2. Drizzle olive oil over turkey breast, brush to coat.
  3. Separate rosemary from stems, roughly chop and sprinkle liberally on turkey.
  4. Add kosher salt and cracked pepper to taste.
  5. Place turkey in shallow roasting pan.
  6. Cook turkey approximately 2 – 2 3/4 hours (turkey is done when a meat thermometer inserted into the breast reads 170 degrees) Periodically baste turkey with juices in the pan, especially towards the end of the cooking.
  7. Let rest for 10 minutes, carve, and serve!

Gravy Recipe

Pour all turkey drippings and scraps from the bottom of the roasting pan into a blender or food processor. Blend until smooth and pour into a gravy boat.

Cranberry Sauce

Cranberry sauce


  • 1 lb fresh raw cranberries;
  • 1 cup freshly squeezed orange juice;


  1. Place the cranberries and orange juice in a pot and slowly bring to a boil, making sure to stir from time to time.
  2. As the cranberries cook, they will eventually pop. When all the cranberries have popped, the sauce is ready.
  3. Cool in the refrigerator and serve with your thanksgiving turkey.

Balsamic Onions and Roasted Brussel Sprouts

Brussel sprouts

Ingridents Onions:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 whole red onion

Ingridents Brussel Sprouts:

  • 1 tablespoon extra virgin olive oil
  • 3-4 cups brussel sprouts
  • 2 cloves minced garlic
  • Salt and pepper to taste

Process: Balsamic Onions:

  1. Remove outer layer of onion
  2. Thinly slice onion and place in pyrex dish
  3. Cover with 1 tablespoon olive oil and salt and pepper to taste
  4. Toss onions in olive oil and salt and pepper until evenly distributed
  5. Roast at 400° for about 30 minutes, or until onions start to crisp a bit
  6. Remove from oven and toss roasted onions in 1 tablespoon balsamic vinegar

Process: Brussel Sprouts:

  1. Rinse brussel sprouts and cut off ends
  2. Place in pyrex dish and cover with 1 tablespoon olive oil and salt and pepper to taste
  3. Toss brussel sprouts in olive oil and salt and pepper until evenly distributed
  4. Roast at 400° for 30 minutes, after 20 minutes add minced garlic over sprouts for remaining 10 minutes (this is so the garlic does not burn and become bitter from roasting for too long.

Garlic and Herb Mashed Cauliflower

Mashed Cauliflower


  • 1 head of cauliflower, washed, and cut into florets
  • 1 vidalia onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons kerrygold unsalted butter
  • Salt and pepper to taste


  1. Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
  2. Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
  3. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
  4. Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
  5. Garnish with a sprig of rosemary, or a sprinkling of fresh ground pepper.


Garlic Cauliflower ”Mashed Potatoes”

Cauliflower Mashed Potatoes


  • Head of Cauliflower
  • Pepper
  • Garlic clove
  • Salt
  • nutmeg
  • GrassFed Butter


  1. fill up a large stock pot with an inch or two of water.
  2. Wait for the water to boil & washed and trimmed a large head of cauliflower and cut up the florets and stem.
  3. Peeled garlic & sliced up all the cloves.
  4. Once water is boiled dumped in the stems, half of the florets, and all of the garlic and salted
  5. Put in the rest of the cauliflower, seasoned with more salt, replaced the lid, and steamed everything until it was soft (~10 minutes).
  6. When boiled drained & throw everything into processor.
  7. Add pepper &  microplaned nutmeg
  8.  2 tablespoons of butter (grassfed)
  9. processed everything until smooth.
  10. Put “mashed potatoes” in a covered Corningware and popped it in my fridge. The puree reheats beautifully in the microwave.

Mashed Sweet Potatoes

Mashed Sweet Potatoes


  • 4-6 large sweet potatoes, peeled and cut into 1” chunks
  • 1/2 cup unsweetened almond milk (or coconut milk)
  • 1 heaping tablespoon coconut oil
  • 1/4 cup pure maple syrup
  • Salt and pepper to taste


  • Peel and cut sweet potatoes, and place in a large soup pot filled with water.
  • Bring water to boil, and boil sweet potatoes until soft, about 20 minutes.
  • Drain sweet potatoes and place in a large bowl, or kitchen aid mixer.
  • With kitchen aid mixer, or hand mixer, mash sweet potatoes on low to keep from getting lumpy and “glue-like”.
  • Continue to mash while adding coconut oil, almond milk, and maple syrup.
  • Sprinkle with salt and pepper and serve.

Cumin Roasted Sweet Potatoes

Cumin Roasted Sweet Potatoes


  • 4 large sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons ground cumin

Process: Preheat oven to 425°F. Cut sweet potatoes into 1/2″ cubes and lay on a baking sheet in a single layer. Pour olive oil over sweet potatoes and toss to coat. Sprinkle evenly with salt, pepper, and cumin. Toss to coat. Bake in preheated oven for 30-35 minutes, flipping halfway, until the sweet potatoes are tender inside.

Carrot Cake

Carrot Cake
  • 3/4 cup coconut flour, sifted
  • 1 cup melted virgin coconut oil
  • 10 omega 3 eggs
  • 5 large carrots, peeled and shredded
  • 1 cup pure maple syrup (reserve 1 tablespoon for date mixture)
  • 1 tablespoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 10 medjool dates
  • Chopped raw walnuts for garnish


  1. In a food processor, using the grating blade, shred carrots.
  2. Place carrots in a large ziplock bag. Pour maple syrup over carrots and let marinate in the fridge for an hour.
  3. Preheat oven to 325.
  4. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  5. In a large mixing bowl, or Kitchen Aid mixer, blend eggs, vanilla, melted coconut oil, and *date mixture.
  6. Add dry ingredients to wet and blend.
  7. Stir in grated carrots, discarding excess maple syrup that they soaked in.
  8. Grease two 9 inch cake pans with coconut oil. (You can also line the bottom of the cake pans with parchment paper for easier removal)
  9. Pour batter into pans.
  10. Bake for 35 minutes. Test center with a tooth pick-if the tooth pick comes out clean, then the cakes are done.
  11. Remove cakes from oven and cool.
  12. Frost cake, garnish with walnuts, and serve!

*Date Mixture:

  • Remove pits from dates and place in a microwave safe bowl.
  • Add one tablespoon water to the dates and microwave for 30 seconds.
  • Mash with a fork, add 1 tablespoon pure maple syrup, and mash with a fork again.

Cream Cheese Frosting


  • 16 oz full fat cream cheese
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons grated ginger root


  1. Bring cream cheese up to room temperature.
  2. Blend all ingredients with a hand mixer or Kitchen Aid Mixer.
  3. Use right away, or refrigerate.

Pumpkin Pie

Pumpkin Pie



  • 1.5 Almonds
  • 1/3 cup olive oil
  • 1 TB Cinnamon
  • 2 tsp honey
  • dash of sea salt

Soften the coconut butter until it is soft or slightly melted. Mix all the ingredients thoroughly. Line a pie plate with with parchment paper and plop the ball of dough in the center. Brush the dough with a little extra coconut oil (so it doesn’t stick) and use your fingers to spread it into the crust. Bake at 400 for 15 mins.

Almond Crust


  • 1 can fresh or canned pumpkin puree (about 1 3/4 cups)
  • 2 eggs
  • 1/2 Raw honey
  • 1/2 cup of coconut milk
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh grated ginger

Mix everything together and pour into the pre-baked pie crust. My pie plate was rather shallow, so this amount of filling turned out to be slightly too much and I didn’t use all of it. Return to the oven and bake at 350 for 30-35 mins.

Paleo Chocolate Pudding

Paleo Chocolate Pudding


  • 2 ripe avocados
  • 1/2 cup cocoa powder
  • 1/2 cup honey
  • 2 tablespoon coconut oil
  • 1 tsp vanilla extract

Process: Whip it all up in a food processor, spoon into some small bowls (it’s very thick – like it should be)

Whipped Coconut Cream!

Whipped Coconut Cream!

  • .12-16oz coconut milk
  • 1 – 1.5 Teaspoons Vanilla Extract
  • 1/4 cup pure maple syrup

Process: Mix all ingredients in a bowl with a whicker. Put this mixture in your dispenser and in the fridge. Coconut milk gets really thick in the firdge but the maple syrup helps a bit (don’t try honet – way too thick). It dispenses alittle better if you take it out of the fridge for a bit.

Coconut Butter Bars

Coconut Butter Bars


  • 1/2 Cup pecans
  • 6 pitted dates
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons coconut butter
  • 2 Tablespoons unsweetened shredded coconut (in bulk at WF)

Process: Put it all in your food processor. Shape into bars and coat with more coconut. It only makes 7 – You may want to scale it up!

Norcal Margarita from Robb Wolf’s

  • Ice juice of 1 lime
  • 2 shots tequila
  • diet tonic water*

Paleo Pumpkin Chai Tea Latte

Paleo Pumpkin Chai Tea Latte 
Makes 2


  • 2 Double spice chai tea bags
  • 1 1/2 cups boiling water
  • 1 can organic coconut milk
  • 4 heaping tablespoons pumpkin puree (use your pumpkin puree)
  • 1 teaspoon cinnamon

Process:Steep the double spice chai tea bags in the boiling water for 5 minutes.In a small pot, whisk coconut milk, pumpkin puree, cinnamon, and maple syrup. Heat over medium until hot (do not boil). Remove tea bags from water and pour tea into the pot. Whisk to combine and heat to your preference. Use a hand blender to make it frothy and serve, topped with a sprinkle of cinnamon.You may choose to strain the latte through a fine mesh sieve if you do not like texture.


Other links with recipes to consider:



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