We love the holidays. Our big family of 13 comes together each year and feast on an obnoxious amount of homemade foods. In recent years we've made the majority of our dishes with a paleo/primal twist. So we are sharing 10 clean eating recipes for the Thanksgiving holiday. Enjoy every minute of togetherness this season!
SCALLOPED SWEET POTATO RING
- 4 large sweet potatoes
- ¼ cup pure maple syrup
- ¼ cup chopped raw pecans
- 3 tbsp butter or ghee
- 1 green onion, chopped
- 1 tsp chopped fresh rosemary leaves
- ½ tsp Himalayan salt
- ½ tsp ground pepper
- Preheat your oven to 400°F
- Slice the sweet potatoes as thinly as you possibly can and arrange the slices vertically in a 10" round baking dish
- Drop little dabs of butter or ghee on top of the potatoes, then sprinkle the chopped pecans, green onion, fresh rosemary, salt and pepper. Drizzle the maple syrup all over the potatoes, cover with aluminum foil and bake for 50 minutes, or until the potatoes are tender.
- Remove the foil and continue baking for 15 to 20 minutes, until the top starts to brown and crisp up a little.
- If you find that the top hasn't browned enough for your liking, set the oven to broil for 2 to 3 minutes, but keep a close eye on things so you don't end up burning the pecans.
- Serve and enjoy
Brussel Sprouts with Bacon
- 3 slices of thick cut bacon
- 1 pound brussel sprouts, trimmed and cleaned, then cut in half
- sea salt and fresh ground pepper to taste
- Preheat oven to 400 degrees.
- Prepare sprouts and set aside. In a large cast iron skillet sauté bacon on medium heat until just cooked and crisp. Remove bacon. Add sprouts to cast iron skillet with bacon grease and toss to coat. Season with salt and pepper to taste. Place skillet in preheated oven and roast for 20 to 25 minutes, stirring occasionally.
- While sprouts are cooking cut bacon into pieces. Add bacon to skillet and stir to combine. Cook for an additional 10 minutes or until browned.
BACON AND CHIVE SWEET POTATO BISCUITS
- 1 large sweet potato or yam (equivalent to 2 cups mashed)
- 3 tablespoons Coconut Flour
- 3 eggs, whisked
- 6-8 strips of bacon, diced
- leftover rendered fat from bacon
- 3-4 tablespoons chives, thinly diced
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- salt and pepper, to taste
- Preheat oven to 415 degrees.
- Poke holes in your sweet potato with a fork.
- Place in oven and bake for 30-40 or until soft.
- Once the sweet potato is done baking, turn oven down to 375 degrees.
- When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
- When your sweet potato is done, peel and place in a bowl and mash with a fork.
- Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
- Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
- Finally add your diced cooked bacon and chives. Mix thoroughly
- Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
- Place in oven and bake for 22-27 minutes.
- Let rest.
- Top with some melted grass fed butter which isn't paleo but hey, it's delicious.
sausage STUFFED MUSHROOMS
- 1 dozen baby portobello mushrooms capped and cleaned
- 1 tablespoon of bacon fat
- 1/2 cup of bell peppers, minced
- 1/4 cup of yellow onions, minced
- 1 lb ground pork sausage
- 2 cups chopped spinach
- 1 clove of garlic, minced
- Preheat over to 450 degrees
- Place the mushrooms on a baking sheet cup side down and bake for 10 minutes
- In a large skillet fry up bacon fat and all veggies
- stuff the mushrooms and bake for 20 minutes until golden on top
GARLIC PARMESAN BROCCOLI
- 24 ounces broccoli ideally florets
- 3 tbsp olive oil
- 3 tsp garlic minced
- 1 pinch salt to taste
- 1/4 cup parmesan cheese (optional)
- Preheat oven to 425 degrees F. Drizzle a little olive oil on a large baking sheet, then use a paper towel to rub the pan down.
- In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it's completely coated.
- Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.
- Bake for 10-12 minutes, or until broccoli is cooked through.
- Sprinkle broccoli with parmesan cheese before serving.
HERB SCALLOPED SWEET POTATOES WITH BACON AND GRUYERE
- 2 pounds sweet potatoes about 3-4 medium potatoes
- 8 slices bacon cooked and chopped
- 2 1/2 cups grated Gruyere cheese about 8 ounces
- 1 tablespoon butter cut into 8 cubes
- 3 cups cocnut cream cream
- 1 large onion thinly sliced
- 3 bay leaves
- 3 garlic cloves minced
- 1 tablespoon fresh parsley chopped (or 1 tsp. dried)
- 1 tablespoon chopped fresh chives or 1 tsp. dried
- 1 1/2 teaspoons fresh thyme or 1/2 tsp. dried
- 1/8 teaspoons cayenne pepper optional
- 1/4 teaspoons ground nutmeg
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
Preheat oven to 400 degrees F.
Add the "Herb Cream" ingredients to a medium saucepan and bring to a gentle simmer. Simmer for 5-10 minutes while you grease a 9x13 casserole dish and peel and slice potatoes into 1/8 inch slices. Transfer potatoes to a large bowl.
Spoon just enough of the herb cream that has been simmering to cover the bottom of the casserole dish. Pour the remaining cream over the potatoes and gently toss to coat.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices (the slotted spoon will allow you to leave most of the cream in the bowl). Layer 1 cup of the cheese, 1/3 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter (reserving remaining cheese and bacon for the end).
Cover the casserole with aluminum foil and bake for 30-40 minutes or until fork tender (will depend on how thin your potato slices are). Remove from the oven, sprinkle with remaining cheese then broil until cheese is golden. Remove and sprinkle with remaining bacon. Let potatoes rest for 10 minutes before serving.
BUTTERNUT SQUASH GNOCCHI WITH SAGE BROWN BUTTER
- 2 cups peeled and diced butternut squash
- 1-2 tablespoons ghee
- pinch of garlic powder and salt
- 3 tablespoons butter
- 2 garlic cloves, minced
- 6-8 sage leaves
- 1 package of Cappello's Gnocchi
- truffle salt, for garnishing
- black pepper, for garnishing
- Preheat oven to 375 degrees F.
- Toss butternut squash in 1-2 tablespoons of ghee. Place butternut squash on a parchment paper lined baking sheet and sprinkle with garlic powder and salt. Roast butternut squash for 25-30 minutes until browned and fork tender.
- When there is 10 minutes left for cooking the butternut squash, place a pot filled with water over medium high heat. Bring to boil.
- While water heats up, place a medium cast iron skillet over medium heat and add 3 tablespoons of browned butter. Once hot, add garlic and sage leaves. Once sage leaves become crispy, about 2-3 minutes, place gnocchi in boiling water. Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon and add them into the sage browned butter still over medium heat. Cook gnocchi on both sides for about 1 minutes then add in butternut squash and toss to coat everything in browned butter.
- Sprinkle with a pinch of truffle salt and black pepper then eat up, gnocchi buttercup!
Paleo Deviled Eggs
- 12 hard-boiled eggs
- 2 ½ organic, olive oil mayo
- 2 ½ Tbl whole grain mustard
- 2 Tbl dill relish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- cracked black pepper to taste
- 1 pinch smoked paprika
- Boil eggs and then let cool
- Cut all the eggs in half.
- Pop out the yokes into a mixing bowl and place egg white halves aside.
- Mash egg yokes with the yogurt, mustard, relish, garlic powder, onion powder, sea salt, and pepper.
- Take a 1-gallon plastic bag and push it into a glass.
- Spoon the deviled egg yoke mixture into the bag.
- Pull the bag out of the glass and cut the corner of the bag off.
- Use this bag to pipe about 2 tsp of yoke back into each egg white halve.
- Sprinkle with smoked paprika and enjoy!
Paleo Jalepeño Poppers
- 10 Jalepeños sliced vertically and seeded
- Smashed sweet potatoes (recipe below)
- 20 strips of uncured bacon
- Stuff Jalapeños with smashed sweet potatoes
- Wrap with bacon (the thinner the easier it is to wrap)
- Put on a baking sheet and bake at 400-450 degrees until golden & crispy
- 3. Remove from oven, let cool and enjoy!
Perfect Mashed Potatoes
- 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 1 tablespoon salted butter or coconut oil
- 1/4 to 1/3 cup homemade almond milk or Traders Joes coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch nutmeg
- Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
- Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.