One of the first things people panic about on their first Paleo Thanksgiving is the stuffing. Trust me, this stuffing tastes way better than the kind you get in a box, and it’s way better for you!
This dish serves 8-10. Be sure to use extra-lean ground beef (grass-fed, preferably) and soaked walnuts.
- 1 pound ground pork, pork sausage, or combination of ground pork and ground turkey (ground beef is also a viable option – just make sure it’s not too lean or it won’t have the flavor needed)
- 2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
- 1 medium sweet onion, diced
- 4 stalks of celery, diced
- 1 apple, cored and finely diced
- Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
- Saute the meat and celery for 3-4 minutes on medium heat, making sure that the meat/sausage gets broken up into really small pieces as it cooks (big chunks are not very stuffing-like!). We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
- Add the onion and apple, and cook for another 2-3 minutes.
- Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The meat should NOT be totally cooked at this point – there should still be some pink.
- Pull everything out of the pan, and move into a 9 × 13 baking pan (or two 6 × 9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.
I’m one of those people who’d rather eat a plate of steak tips or whole roasted chicken instead of a salad or raw veggies any meal of the week. My husband Jesse has to remind me to “eat my colors.” But this vegetarian recipe is so delicious I could eat it for days on end. This is a great fall dish to bring to potlucks or Thanksgiving celebrations. Make a bunch extra and use the leftovers to serve with some eggs for breakfast. Special thanks to my buddy, Pete, for introducing me to this doozie at our Friends’ Thanksgiving party a few years back.
yams of all varieties
fresh ground pepper
- chop all the spuds, being sure to gouge out the eyes and shave off all the green skin (I like to take the skin off the sweet potatoes and yams completely, which can reduce the saponin content). I like to cut them into finger food sizes, like an extra stubby steak fry.
- get a pot of water boiling, 1/3 to half full
- once it’s boiling, add the sweet potatoes and yams and let them parboil. Don’t overcook, otherwise they will be too soft. They should be a bit undercooked when you strain them.
- vital behavior: save the water to use as a vegetable stock for soup. Yummy minerals!
- cut the onions into eights: first in half so you see the rings, then each half into quarters so each quarter has a little bit of the root to hold it together.
- cut the garlic into half so that you can lay them open on the baking sheet.
- when the spuds are strained and cooled, put all your chopped root vegetables in a bowl. Add some melted coconut oil and stir it up. I like to use my hands to make sure everything is coated properly.
- chop all the spices. Put the veggies on a cookie sheet and spice them up (optional secret ingredient: cinnamon. It counters the sweetness of the yams and naturally inhibits insulin release!).
- bake everything at 400 until the tops are slightly brown.
- if you want, go in there and stir everything up a bit halfway through.
- when they look done, they’re done.
Optional horseradish sauce:
While that’s all cooking you could make this easy dip. Mix one container of full-fat sour cream and one jar of fresh horseradish to taste. I like it strong, myself.
This is as simple as it gets. Also, very nutritious. Be careful to not overcook the broccoli.
Fresh organically grown broccoli
- Place steamer insert into medium sauce pan (with cover)
- Pour purified water only to bottom of steamer insert
- Place pan over medium heat
- Once water begins to boil, place broccoli onto steamer – broccoli should not be submerged; COVER and reduce heat to low-medium
- Cook for only about 7 minutes – remove lid to keep broccoli from continuing to cook and from losing its bright green color
2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
- Position rack in lower third of oven; preheat to 450ºF.
- Combine oil, chili powder, cumin and salt in a medium bowl.
- Add carrots and toss well to coat.
- Spread out on a rimmed baking sheet.
- Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
- Toss the carrots with cilantro and lime juice. Serve immediately. (EW)
2 cloves garlic
oil of your choice
sea salt, to taste
- Cut artichokes in half
- Steam for 20-30 minutes
- Mix oil and garlic, and drizzle combination over artichokes
- Place artichoke halves on the grill (or oven) 10-15 minutes.
2 lbs fresh tomatoes (vary if possible use yellow and red, heirloom tomatotes make this the best)
1 clove fresh garlic
1/2 purple onion sliced into thin rings
handful fresh basil leaves
3 tbs avocado, macadamia nut or extra virgin olive oil
2 tbs apple cider vinegar
sea salt to taste
fresh ground black pepper
fresh local herbs ( optional)
- Wash tomatoes. Remove green crowns.
- Cut tomatoes into one inch chunks and place in a bowl.
- Add chopped garlic, sliced onions, and shredded basil leaves.
- In a small jar mix the oil, vinegar, salt and pepper. You may also add seasonal herbs, fresh mint is my favorite to the dressing, Shake and mix into tomatoes.
- Add sliced avocado when prepared to serve.
You won’t believe how yummy this crunchy-salty, yet nutritious snack is – it’s addicting!
1 bunch kale, torn into bite size pieces
1 tablespoon sea salt
2 tablespoons olive oil
2 cloves garlic, minced
- Preheat broiler and move rack to middle of oven
- Toss all ingredients into large mixing bowl
- Mix well to coat kale with olive oil, salt and garlic
- Spread onto baking/cookie sheet
- Bake in broiler over for 8-9 minutes until crispy – KEEP AN EYE ON IT, it can burn easily
- You may have to pull baking sheet from oven and redistribute kale pieces to get them evenly cooked
I really don’t care for cauliflower but I LOVE this dish – it’s really tasty! - Dr. Paul
1 head of organic cauliflower, cut into small florets
1 organic apple, chopped
3 tablespoons grapeseed oil
1 handful slivered almonds
sea salt to taste
- Heat oven to 350° F
- On a rimmed baking sheet, toss the cauliflower, apples, grapeseed oil, almonds and sea salt
- Roast, tossing once, until the cauliflower is golden brown and tender, approximately 25 minutes
1 acorn or butternut squash
2 cloves garlic, chopped fine
Fresh ground black pepper
1 tablespoon olive or grape seed oil
- Preheat oven to 400°
- Oil small to medium baking dish
- Peel and cut squash into ½” cubes; place in baking dish
- Season with sea salt and fresh ground pepper
- Sprinkle chopped sage and garlic over squash
- Bake for 35-40 minutes
Finding new ways to cook and season simple vegetable side dishes is always a challenge. Steaming is quick, easy and it preserves nutrients.
1-3 crook-neck yellow squash per person
olive oil or organic butter
- Place pan with steamer insert and 1″-2″ water on medium burner
- Wash squash well
- Slice into rounds
- Place squash into pan; steam 3-5 minutes until tender yet still firm
- Remove to bowl (or back into pan without steamer or water – the pan will be warm and there’s only one thing to wash)
- Drizzle lightly with olive oil or toss with chunks of organic butter
- Season with sea salt and Italian seasoning (or simply oregano, basil and marjoram)