Thanksgiving

Breakfast:

Two Scrambled Eggs w/Zucchini, Asparagus, and Basil

Smoothie w/Water, Spinach, Banana, Frozen Blueberries, Strawberries, Mango, and Pineapple

Dinner:

Mixed Greens w/Crab, Avocado, Grapefruit, Celery, and Grapefruit-Chive Vinaigrette

Small Slice of Butternut Squash Lasagna* (made with my homemade fresh pasta)

Sauteed Green Beans w/Garlic

Roasted Carrots and Parsnips w/Thyme

Roasted Brussels Sprouts

*Yes, this was a "cheat" for the day.

Everyone else ate turkey, mashed potatoes, dressing (stuffing outside of the bird), gravy, homemade cranberry sauce (except for Scott...he likes the canned stuff with lines for easy cutting...), lots of veggies, and my homemade butternut squash.

We had Scott's family in town for the week, and while I stuck to my Paleo eating, I didn't want to force it upon them...but, here are a few ideas for next year's meal or any other holiday gatherings you may find yourself cooking for this year:

Turkey Rubbed w/Truffle Oil, Sea Salt, Pepper, Sage, and Garlic

-I will usually rub 1/2-1 full stick of softened butter, mixed with sea salt, pepper, and sage, under the skin of my turkey (breast side)...this year I added a little black truffle oil; to make this a little more Paleo-friendly, try a mixture of 1/4 C. extra-virgin olive oil and 1/8 C. truffle oil, infused with garlic and sage (over low heat, cook the oils with 5+ whole, smashed cloves of garlic and about 12 sage leaves). To the cooled mixture, add generous amounts of sea salt and pepper. Rub under the skin and on the skin for a moist, flavorful, crispy-skinned turkey.

I always stuff my bird with 3-4 quartered yellow onions and 2-3 halved garlic bulbs, tossed in EVOO, lots of sea salt and pepper. I also cook at 500F for the first 45 minutes and then 325F for the remainder of the cooking time. Cook until the internal temp is 150F (the turkey will continue to cook once covered) and cover with foil, to rest, for 30 minutes and you will have a super moist, juicy bird every time!

Stuffing/Dressing*

(this is a version of my Mom and Aunt Cindy's stuffing...always a hit!)

1lb. Organic Ground Pork Sausage w/Sage (I found mine at Whole Foods, but a good, less Paleo-friendly sausage is Jimmy Dean)

1 Yellow Onion, finely chopped

3 Cloves of Garlic, minced

3 Carrots, diced

2 Celery Stalks, diced

1/4lb. Baby Portabella Mushrooms, chopped

2 Loaves of Gluten-Free Bread 2.0, small cubed

Sea Salt

Pepper

1 C. Organic, Free-Range Chicken Broth

Heat oven to 350F. Bake the bread cubes for approximately 30 minutes, or until dry and crunchy. Set aside to cool.

Over medium-high heat, brown the sausage. Add browned sausage to a large mixing bowl. Saute remaining vegetables, except mushrooms, with a little sea salt and pepper. Add to the bowl with the sausage. Add EVOO and saute mushrooms, until brown. Add to bowl with veggies and sausage. Stir in bread cubes. Add chicken broth until just moistened (may be a little less than 1 cup) and combine. Pour mixture into a 2-3 qt. baking dish. Cover, with foil or a lid, and cook at 350F for 30-45 minutes.

*I brown the turkey neck and nestle it into the dressing to impart the turkey flavor, as I don't stuff my bird.

Pureed Cauliflower w/EVOO and Sea Salt

Steam the cauliflower florets in chicken stock, until fork tender. Puree with EVOO and sea salt.

Acorn Squash Rings Glazed with Maple & Orange

This recipe is amazing! Try it!!! Substitute coconut oil/butter for the butter and make sure to use real organic maple syrup. So good!

Gravy

Try a little arrowroot powder, in place of the usual flour, for thickening.

Roasted Carrots and Parsnips w/Thyme (photo from Williams-Sonoma...not me this time!)