The Three Course Paleo Thanksgiving

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It’s that time of the year again…the holidays are here! Which means that it’s time to get your chef hat on and do your best when it comes to maintaining your Paleo lifestyle. Though it can seem overwhelming when it comes to preparing for your holiday feasts it doesn’t have to be.

To keep things simple for you we’ve compiled a three course Paleo Thanksgiving feast. These recipes will make your Thanksgiving preparations quick, simple and Paleo. We may have also added some additional “optional” recipes…just incase three courses won’t cut it!

The Three Course Paleo Thanksgiving:

  1. Paleo Sausage and Fruit Stuffing– Lets be honest, you can’t do Thanksgiving without stuffing.
  2. Lemon Butter Chicken Roast– This recipe can easily be adjusted for turkey, simple update the cooking temp, time and seasoning portions based on the size of your turkey.
  3. Egg-Free, Paleo Pumpkin Pie– The perfect end to a delicious feast!

Of course, sometimes three items simply isn’t enough for a feast. Here are a few other optional recipes to bolster your Thanksgiving meal…

We hope you have a wonderful Thanksgiving and holiday season! As always, we’d love to hear from you, reach out to us on Facebook or Twitter.

Happy Holidays,

Melissa Van Dover

@mvandover | melissavandover.com

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Pumpkin Fritters

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I’ve grown to love pumpkin fritters…as a side dish, as a snack…sometimes even for breakfast! (Don’t judge me, they’re delicious!)

The best part is, they are super simple to whisk together and are 100% Paleo-friendly so you can munch away without any guilt.

So, I thought that as we head into pumpkin season, it was time to share this little recipe secret with you. This might just be my new favorite recipe for this fall!

Here it is…

INGREDIENTS

2 cups cooked (boiled or steamed) organic pumpkin, or butternut squash
1 large egg
2 tablespoons arrowroot flour
1 pinch Himalayan Sea Salt
1 teaspoon cinnamon spice
1 teaspoon coconut oil
Coconut palm sugar and cinnamon spice to taste

RECIPE

Place 2 cups of cooked and mashed pumpkin in a mixing bowl.
Whisk the egg and then add it to the mixing bowl. Mix the egg in well with the pumpkin.
Add the arrowroot flour, salt and cinnamon and mix again until the fritter mix ingredients are well combined.

Next, in a medium saucepan, melt the coconut oil over medium heat.
Using a tablespoon, scoop 2 tablespoons of pumpkin mix at a time into the pan and fry for a few minutes until the underside of each fritter becomes firm and golden brown. Then flip the fritters over and fry for another few minutes until the other side turns a beautiful brown as well.
Remove the fritters from the pan and drain on a paper towel to remove excess oil, if desired.
Continue this process until all the fritter mix has been used.

Sprinkle with coconut sugar and cinnamon, to taste and serve warm.

How’s that for a toasty fall treat?!

Season Greetings,

Camilla

@camillacarboni | camillacarboni.com

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Egg-Free, Paleo Pumpkin Pie

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Pumpkin pie is my favorite pie; in fact it’s basically my whole family’s favorite pie. When I set out to make an egg-free, paleo pumpkin pie I went through a few rounds of pies before I finally got it perfect. On my finally pie, the one where I knew I’d figured it out, I ate a slice before I went to bed convinced that it would be there for breakfast when I woke up.

It wasn’t. The culprit? My brother! I was not happy…he ate the whole pie while I was sleeping! Thankfully it was easy enough to whip up another one.

Here is a quick and easy recipe for egg-free, paleo pumpkin pie.

INGREDIENTS

15 ounce can of pumpkin puree
1/4 teaspoon salt
1/4 cup honey
3 tablespoons coconut sugar
3/4 cup coconut milk (remove the cream from the can first adding it to a measuring cup then add remaining liquid until you have 3/4 cups needed for the recipe)
1 1/2 tablespoon pumpkin pie spice
2 teaspoon tapioca flour
gelatin egg (1 tablespoon gelatin, 1/8 cup hot water)
1 pie crust (our coconut pie crust goes great with this)

RECIPE

In a food processor combine everything except the gelatin egg and pie crust.
Pour mixture in a saucepan and heat over low heat for 10 minutes. (you can expect to see an occasional bubble and steam but you do not want a stream of bubbles)
In a small bowl whisk together gelatin and hot water. (add gelatin to water quickly while whisking)
Add pumpkin mixture and gelatin egg to food processor, process until combined.
Pour mixture into pie crust and place into fridge.
Let set for 2 hours.
Serve when ready.

This pie is simple to make and after your first time or two you won’t even need to think about it. Not to mention that when I make this I only usually need to pick up pumpkin as I have everything else in my house, you probably have most of the ingredients too.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Pumpkin Pie

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Thanksgiving wouldn’t be Thanksgiving without a slice of delicious pumpkin pie and a huge shoutout to You–our wonderful audience–we are eternally grateful for all your support!

Traditional Pumpkin Pie recipes use gluten crusts and often large dozes of refined-sugar and dairy, making this delightful treat rather Paleo-unfriendly.

Thankfully, Paleo Pumpkin Pie can be made at home using my Paleo Pie Crust recipe and an easy filling made with organic pumpkin puree and coconut milk.

This Thanksgiving it’s time to impress those guests…and I’d be willing to bet they won’t even know it’s Paleo!

INGREDIENTS

3 eggs
1 can organic, pure pumpkin puree
½ cup coconut milk (canned and full fat)
½ cup honey/raw agave nectar
2 tablespoons pumpkin pie spice*
1 pinch salt

RECIPE

Preheat the oven to 350 degrees F.
In a food processor, pulse the eggs, pumpkin, coconut milk and honey/agave until well blended.
Add the spice and pulse for about another minute.
Pour the mixture into a baked Paleo Pie Crust and bake for 45 minutes.
Remove from the oven and let cool, then refrigerate for at least an hour for the pie to set.

*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.

Enjoy this healthy version of traditional Pumpkin Pie,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Pumpkin Spiced Cookies

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Are you looking for a fall inspired cookie recipe? Well this one is fantastic, it’s packed with pumpkin flavor and is perfect to bring to any fall party you may have coming up. For those of you who have visited our blog before the recipe may seem a little familiar, that’s because it’s the base recipe from our cookie book, Quick and Fantastic Paleo CookiesTake a look at Quick and Fantastic Paleo Cookies if you ever need to whip up a quick, Paleo treat.

INGREDIENTS

1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1 ½ tbsp. raw agave
1/2 tsp. of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
1 tsp. natural vanilla extract
1 tsp pumpkin spice

Arrowroot flour as a non-stick base for rolling

RECIPE

Pre-heat the oven to 325 F.
Place foil or parchment paper sheets over your baking sheet. This will prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter. Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
Place the cookies on your lined baking sheet, sprinkle with cinnamon and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

These cookies are delicious and super easy to make.

Thank you so much to those of you who joined us for the demo this past weekend at the Vitamin Cottage-Natural Grocers in Littleton. We had a blast making pumpkin bread and cookies with you. We’re hoping to see you again in November where we’ll show you how to make a few staples for a holiday meal. Don’t forget to bring your copy of PALEO Cleanse so that we can sign it for you!

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Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

 

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