Paleo Thanksgiving Menu

Paleo Pumpkin Pie with Pecan Crust

It is time!! Thanksgiving is less than two weeks away and, if you are anything like me, planning for the day of family time is in full swing. I hope you will take this menu and work some or all of the recipes into your special dinner of gratitude. The blog post includes the menu, a shopping list and all recipes. Double check the shopping list and pantry list to make sure you really do have everything on the pantry list. I advise you to read through all the recipes so you can make a game plan of when to make each dish.

The menu includes recipes enough to feed four people. To feed less or more the recipes are easily adaptable. We are actually having a huge beautiful fresh free range turkey instead of just breasts at our meal but you may not want to cook a huge bird for only 2 or 4 people. Please comment with any questions you have. I will say the menu is not 100% paleo. True paleo includes no added sugars like maple syrup but if you are going to have sugar and natural organic source is the best. Also, this is a special day that warrants exceptions with moderation! I would love to hear back from you about your special day and stories of your family enjoying eating food that truly makes them feel good.

In conclusion I want to give you three tips to keep the day healthy and stress free!

1. Drink Water
2. Choose good food (organic ingredients and free range organic meat)
3. Add movement to your day whether it be a family hike after the meal (this is what we are doing... after all we live in beautiful colorado), a family fun run first thing in the morning or a bike ride. Whatever brings your family joy.


In Health and with a grateful heart,
Hillary

PALEO THANKSGIVING

Maple Spiced Roasted Turkey Breasts

Roasted Brussels Sprouts and Carrots

Sauteed Green Beans with Shallots

Maple Mashed Sweet Potatoes with Pecan Crumble

Spinach Salad with Pears and Toasted Nuts

Paleo Pumpkin Pie with Almond Crust

Slow Cooked Apples with Vanilla Coconut Ice Cream

MAPLE SPICED ROASTED TURKEY BREASTS

Adapted from Cooking Light Magazine Nov 2012

One  2 1/2-3 lb bone in, skin on free range turkey breast

3 Tbs organic maple syrup

1 Tbs olive oil or melted coconut oil

2 tsp cumin

1 tsp sea salt

1 tsp dried oregano flakes

1 tsp smoked paprika

1/2 tsp ground coriander

1 tsp ground black pepper

1. Preheat oven to 450 degrees

2. Place all ingredients except turkey in a large bowl. Whisk together. Add turkey and toss to coat- make sure you get the mixture under the skin and rubbed into meat. Marinate for 20 minutes

3. Remove turkey from marinade and place turkey in a 9x13 baking dish or a roasting pan. Discard marinade. Cover with aluminum foil. Bake for 45 minutes. Uncover and bake for 20 minutes more or until a thermometer inserted into the thickest part registers 155 degrees.

4. Remove turkey to a large platter. Cover with foil and allow to rest for at least 10 minutes. Serve

ROASTED BRUSSELS SPROUTS AND CARROTS

We love this dish and honestly have it at least once every two weeks in the fall and winter. It is simple food but is an easy addition to a large meal because it is easy to make and tastes great!

3 lbs brussels sprouts, ends removed and sprouts quartered

6 carrots, ends removed and carrots cut into 2 inch pieces

1 1/2 Tbs olive oil

1 tsp sea salt

1 tsp black pepper

1. Combine all ingredients on a large parchment paper lined baking sheet. 

2. Place in oven with turkey and cook 20 minutes. Remove from oven and turn vegetables. Return to oven and cook 10-15 minutes until tender.

SAUTEED GREEN BEANS WITH CARAMELIZED SHALLOTS

2 lbs fresh green beans, ends removed

1 large shallot, very thinly sliced (if you do not have you could substitute a small onion)

dash of salt and pepper

1. In a medium pot, bring a small amount of water to boil. Add steamer basket. Add green beans. Steam 5 minutes. 

2. Meanwhile. in a large cast iron skillet heat 1 Tbs coconut oil over medium heat. Add shallots. Cook until tender an brown. Watch them to make sure they do not burn. Remove shallots from pan.

3. Place steamed green beans in cast iron skillet. Saute 5 minutes with a dash of sea salt and 1/2 tsp pepper. Add shallots. Toss and serve.

MAPLE MASHED SWEET POTATOES WITH PECAN CRUMBLE

This recipe can me made ahead of time and then popped in to the oven as directed at the end of the recipe to heat and toast the crumble.

4 medium sweet potatoes

1 Tbs organic no salt added butter

2-3 Tbs maple syrup (amount depending on how sweet your potatoes are)

1 Tbs cinnamon

Crumble:

1/2 cup pecans, chopped

1/4 cup almond meal/flour

1 tsp cinnamon

1 Tbs melted coconut oil

1. Preheat oven to 350 degrees. Wash potatoes and wrap them individually in foil. Place on a baking sheet and place in oven. Cook for 45 minutes to 1 hour until tender.

2. Slice potatoes into large chunks and place slices in the bowl of a food processor. Add butter, syrup and cinnamon. Process until smooth. Scoop potatoes into a casserole dish.

3. In a small bowl, combing crumble ingredients. Using your hands, Crumble the topping onto the potatoes. 

4. Place dish in oven heated to 350 degrees for 10-15 minutes until potatoes are warm and crumble is toasted.

SPINACH SALAD WITH PEARS AND TOASTED NUTS

6 cups baby spinach

2 ripe bartlett pears, sliced

1/4 cup dried cranberries sweetened with orange juice

1/2 cup raw nuts (pecans or walnuts are my favorite)

Honey Mustard Dressing

1. In a large salad serving bowl, place spinach. Top with pears and cranberries.

2. In a small skillet, melt 1 tsp organic, unsalted butter. Add nuts. Toss and cook until lightly browned. 

Add nuts to salad. Toss and serve lightly dressed with Honey Mustard Dressing.

This beautiful slice of pie is served on my beautiful Grammy Crawley's china!

PALEO PUMPKIN PIE WITH ALMOND CRUST

I have posted this recipe before with a gluten free flour crust. Now I have upgraded it to be healthier and paleo! The crust is from Elana's Pantry and I did not even adapt it... you can't fix what isn't broken :)

Remember.. the cashews have to soak overnight so plan ahead.

1 cup raw cashews (NOT roasted or salted)

2 1/2 cups water

1/2 tsp sea salt

1 can (15oz) organic pumpkin puree

1 cup organic maple syrup

3 tsp pumpkin pie spice

Crust: 

1 1/2 cups pecans

1 egg

1 Tbs coconut flour

1/8 tsp sea salt

1. Place cashews, water and sea salt in a large bowl. Stir. Refrigerate overnight. When are you ready to bake, remove cashews from water and place in a blender. Discard water.

2. With cashews in blender, add pumpkin, maple syrup and pumpkin pie spice. Blend until smooth.

3. For crust, place pecans in the bowl of a food processor. Pulse until the texture of coarse gravel.

4. Pulse in egg, flour and salt until a ball forms. Place pecan mixture in a coconut oil greased 9 inch pie plate. Press mixture into pan and up the sides using your hands.

5. Pour pumpkin mixture into pecan pie shel. 

6. Bake at 400 degrees for 15 minutes then at 350 degrees for 35 minutes. 

Remove pie from oven and allow to cool for 30 minutes. Then refrigerate pie for at least two hours. 

THIS IS DELICIOUS!!

SLOW COOKED APPLES WITH VANILLA COCONUT ICE CREAM

This picture does not do the deliciousness of these apples justice. I posted this recipe only a few weeks ago too.

True Paleo means no dairy. The great thing is that for special occasions there is a delicious ice cream that is made from coconut milk. It is called SO Delicious dairy free ice creams. You can buy it at our local Sprouts or Whole Foods but I have also seen it in our King Soopers (the same thing as Kroger in the South). 

30 small apples or 20 large apples

2 Tbs cinnamon (or more to taste)

1/4 cup apple cider (make sure it is natural, unfiltered and no sugar added)

1. Peel apples and cut the sides off of the core. Place apple pieces in crock pot. 

2. Add cinnamon and apple cider. Stir.

3. Cook on low for 8-10 hours until falling apart tender. Serve warm over vanilla coconut ice cream with a sprinkle of cinnamon.

SHOPPING  LIST

• 2 1/2 - 3 lb bone in, skin on Free Range Turkey Breast
• 3 lbs Brussels Sprouts
• 6 Carrots
• 2 lbs fresh green beans
• 1 large shallot
• 4 medium sweet potatoes
• 2 1/2 cups raw pecans
• 6 cups spinach
• 2 Bartlett Pears
• 1 can 15oz Organic Pumpkin Puree
• 1 cup raw cashews
• Fresh Apple Cider (no sugar added)
• 30 apples 
• PANTRY  LIST

• Maple Syrup
• Coconut Oil
• Olive Oil
• Sea Salt
• Pepper
• Oregano
• Smoked Paprika
• Ground Coriander
• Cinnamon
• Organic Unsalted Butter
• Almond Flour/ Meal
• 1/4 cup dried cranberries
• Dijon Mustard
• Agave or Honey
• Apple Cider Vinegar
• Coconut Flour
• Eggs
• Pumpkin Pie Spice