The Thanksgiving Recipe Series: Cranberry Relish

Cranberry relish is always a staple at our Thanksgiving table.  Many of the traditional recipes out there are loaded with sugar.  This recipe is easy on the sweetness and very simple to make.  You can add to it to include your favorite flavors and adjust it for how many people you need to feed.  It’s best to make this multiple days in advance because as it sits all the flavors mix together and it tastes best days later.  So…make this easy dish early and mark it off your Thanksgiving cooking “to do” list.

Ingredients

  • 1 bag of frozen cranberries
  • 4 apples (skin removed)
  • 2 oranges (peels on)
  • liquid stevia to desired sweetness (or honey, maple syrup, coconut nectar)

Place frozen cranberries in a food processor and pulse until chopped in small chunks.  Remove and place into large mixing bowl.  Cut apples and oranges (peels on) into quarters.  Make sure you clean the oranges well since you are leaving the peels on.  Place apples into food processor and pulse until chopped into small chunks.  Remove and add to cranberries.  Do the same for the oranges and add to large mixing bowl.  Stir it all together.  Add liquid stevia to taste.  I actually started with about 10 drops and then checked it days later when ready to serve.  You can add more sweetness then if needed.

Enjoy!!

Recipe by Brenda Walding, DPT, FDN
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The Paleo Thanksgiving Series: “Paleo” Stuffing (Paleo/GF)

We were pleasantly surprised with this “paleo” stuffing…a nice alternative to traditional stuffing.  It’s actually quite delicious and makes for a great leftover breakfast.  I think we will start making this more often…even after Thanksgiving has come and gone!

Ingredients

  • 1 lb ground pork
  • 1 onion chopped
  • 5 stalks celery chopped
  • 1 sweet potato
  • 2 eggs
  • 3 garlic cloves
  • 1 Tbsp fresh sage
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh rosemary
  • 1 tsp salt
  • 3/4 cup butter
  • 1/4 turkey drippings or bone broth

Cube sweet potato and cook in oven at 400 for about 20-30 minutes and let it cool.  Another option is to cook the sweet potato whole and let it cool, peel it and then cube it. Set aside.  Brown ground pork while adding herbs and salt.  While pork is browning, sautee onions, celery and garlic in butter until soft.  Using a slotted spoon remove pork.  Combine pork, onion/celery mixture and sweet potatoes in a 8×8 baking dish.  Wisk eggs together and add drippings or broth to mixture.  Pour over pork mixture and mix together.  Bake at 350 deg for about 30 min until starting to get brown on top.  Serve and enjoy!!

Side note: you could also try using Granny smith apples instead of sweet potatoes and adding them to your onion and celery mixture.  I thought that sounded good as well!!

Recipe by Brenda Walding, DPT, FDN
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The Thanksgiving Paleo Series: Cauliflower Garlic Mashed Taters (Paleo/GF)

Mashed potatoes is a traditional Thanksgiving menu item.  Try substituting with these “taters” made from cauliflower.  It’s a quick and easy recipe that we enjoy for Thanksgiving and all year round! We actually think they taste better than potatoes!

Ingredients

  • 2 small to medium heads of cauliflower (chopped)
  • 2 tbsp organic whole butter or coconut oil
  • 2 minced garlic cloves
  • 1/2 tsp salt Continue reading
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The Paleo Secret Thanksgiving Series: Sweet Potato Casserole

What’s a Thanksgiving meal without sweet potatoes! Here is a delicious way to make sweet potatoes.  We love the texture and the crunch of the macadamia nuts!

Ingredients

  • 5 cups cooked sweet potatoes
  • 1 cup coconut milk
  • 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 ground cloves
  • 20 drops stevia (or honey, maple syrup or coconut nectar)
  • 1/4 to 1/2 cup toasted macadamia nuts

You can make the whole recipe beforehand and bake it on Thanksgiving day.  Cook sweet potatoes at 400 deg for about 40 min to an hour until cooked through (fork goes in easily…nice and soft). Let sweet potatoes cool. Measure out about 5 cups of sweet potatoes. Using a food processor, process sweet potato, coconut milk, vanilla, spices and salt together until smooth and creamy.  You can add a little more coconut milk if your mixture is too think.  I had to do it in 2 separate batches.  Add sweetener last to make it to your desired sweetness level.  Place in a baking dish.  When ready to bake, bake at 350 deg for 30 min.  In the last 10 minutes or so of baking, add macadamia nuts. Serve and enjoy!!

Recipe by Brenda Walding, DPT, FDN
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The Paleo Secret Thanksgiving Series: Raw Chocolate Banana Pie (Paleo/Primal/GF/DF)

We generally have 2 options for dessert for Thanksgiving…1 pumpkin pie and 1 other pie. Well, I came up with this recipe recently for some dear friends of ours visiting from New York and they loved it. This is an easy to make raw pie that would be great for Thanksgiving dessert or any special occasion!!

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The Paleo Secret Thanksgiving Recipe Series: Pumpkin Spice Bread (Paleo/Primal/GF)

This is a delicious recipe you can feel good about eating over the holidays as it is made with protein-rich, gluten-free almond flour (I get mine from www.benefityourlife.com), lots of immune boosting spices and winter squash, and is low in sugar (only honey and stevia are used for sweeteners). I like a lot of spice so if you don’t like as much pumpkin spice taste, just cut the spice in half.

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The Paleo Secret’s Top 10 Keys to Optimizing Digestion

Our digestive tract is a 25-35 foot long, hollow tube (so to speak) that runs from our mouth to our anus.  It is our protective barrier, protecting the rest of the body from our outside environment which consists of foreign invaders, chemicals, undigested food, toxins and pathogens.  It compromises at least 70% of our entire immune system.  This is huge!!  Poor or compromised digestion directly affects our entire immune system and overall health.  A healthy gut is a healthy immune system! Continue reading

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