Thanksgiving Menu – Paleo

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AVOCADO BACON DEVILED EGGS

Instructions:

  1. Once your eggs are cooled, evenly cut them in half the long way and using a spoon gently remove the yolks to a large mixing bowl.
  2. Set your eggs aside on a plate.
  3. Add your diced avocado, avocado oil and about ⅔'s of your bacon and sea salt to the egg yolks in the bowl
  4. Mix well by hand or use a hand mixer.
  5. Once well blended, using a spoon, gently fill your eggs with your egg yolk avocado mixture.
  6. Move to a serving plate and sprinkle with the remainder of your bacon bits and garnish with paprika.
  7. Keep refrigerated until ready to serve and enjoy.

Ingredients:

  • 6 hard-boiled eggs

  • ½ large avocado, diced

  • 3 tablespoons avocado oil

  • 3 strips bacon, cooked crispy and diced

  • 1 teaspoon sea salt

  • paprika to garnish

BUTTERNUT SQUASH FALAFEL BITES WITH LEMON TAHINI SAUCE

Instructions:

  1. Pre-heat oven to 400 degrees Fahrenheit. Peel & cut butternut squash into cubes. You should get about 6 cups. Place butternut squash on a large sheet pan and toss with 1 1/2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until fork tender, 40-45 minutes. Let cool for a few minutes.
  2. Place the onion, garlic, cilantro and parsley in a food processor and process for 10-15 seconds. Next, add the butternut squash, chickpeas, 1 teaspoon salt, cumin and cayenne pepper.  Blend until mixture is combined (you may need to do it in two batches).  Next, sprinkle in the almond meal and blend again until flour is mixed in.
  3. Line a large baking sheet with a non-stick mat or parchment paper. Use a scooper or spoon and scoop about one heaping tablespoon of falafel mix out, roll it into a ball in your hands and place on the baking sheet.  Repeat until all the mix is gone.
  4. Brush the top of each falafel with a small amount of olive oil (optional) and bake for about 30 minutes, flipping once.
  5. Make the sauce while the falafel is baking. Mix all ingredients together in a small bowl and set aside.

Ingredients:

  • 1 medium butternut squash (about 6 cups) peeled and diced

  • 1 1/2 teaspoons olive oil, plus more for brushing on top

  • 1 1/2  teaspoon salt, divided

  • 1/4 teaspoon black pepper

  • 3 cans chickpeas, drained and rinsed

  • 3 cloves garlic, roughly chopped

  • 1/4 cup chopped white onion

  • 1/4 cup cilantro leaves

  • 1/4 cup parsley leaves

  • 2 teaspoons ground cumin

  • cayenne pepper, to taste

  • 1/4  cup almond meal

Lemon Tahini Sauce:

  • 1/2   cup tahini

  • juice of 1 lemon

  • 1/4  cup water, or more depending on how thick your tahini is salt, to taste

PALEO THANKSGIVING STUFFING

Instructions:

  1. Prepare all of your ingredients and preheat your oven to 350°.
  2. Melt about 2 teaspoons of the butter in a large cast iron or stainless skillet over medium-high heat.
  3. Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of butter.
  4. Turn the heat down to medium and add the onions. Saute until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.
  5. Add another teaspoon of butter, and saute bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.
  6. Throw in yet another teaspoon of butter, turn the heat up to medium-high, and add the mushrooms. Saute for about 3 minutes, stirring often. Add to the bowl with the other ingredients.
  7. To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.
  8. In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you’re stock isn’t salted.
  9. Pour the liquid into the large bowl and mix.
  10. Pour the whole thing into an oven safe casserole and bake for one hour.
  11. Allow to cool for 10 minutes before eating. It will firm up a bit.

Ingredients:

  • 2 tbsp. olive oil
  • 3 medium carrots
  • 2 medium fennel bulbs
  • 2 stalk celery
  • 1 medium onion
  • 3 cups long-grain brown rice
  • 1 can chicken broth
  • ¾ cup pomegranate
  • 1¾ tsp. salt
  • ½ tsp. dried thyme
  • ¼ tsp. coarsely ground black pepper

CHOCOLATE WALNUT TRUFFLES

Instructions:

  1. In a food processor, combine the cocoa powder, coconut oil, syrup, vanilla, almond extract, walnuts and salt. Pulse until well combine and smooth.
  2. In a small bowl combine the ground walnuts, coconut crystals and salt.
  3. Roll the chocolate into 2-inch balls with your hands, then roll through the topping mixture. Place in the fridge for an hour to chill before serving.

Filling Ingredients:

  • ½ cup coconut oil, melted
  • 1/2 cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup walnuts, toasted
  • 1 teaspoon salt
  • ¼ cup pecans, ground
  • 2 tablespoons coconut crystals
  • dash of salt

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