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Episode 24: Thanksgiving
Yes, yes, I know...I'm repeating the menu from last year. I happened to find it all quite tasty! 

Holidays are always challenging for people trying to eat healthy. Focus on what your goals are, and decide how much leeway you're going to give yourself. If you choose to just go nuts and have whatever you want, that's fine...but decide ahead of time that it's going to just be for one night and you're going to probably pay for it in digestive distress, not to mention a setback toward any weightloss goals you might be working on. 

Here is a quick pep talk from me on making good decisions next week:

Here are instructions for dry-brining a turkey:

And here are some for roasting the turkey:

For this week, just choose the recipes you want to make and pull the grocery list out of it, since not everyone won't make the same combination of things. 


Paleo dinner rolls




1 cup tapioca flour (starch)  

1/4 – 1/3 cup coconut flour  

1 teaspoon sea salt  

1/2 cup warm water  

1/2 cup olive oil  

1 large egg, whisked  


Preheat oven to 350 degrees F.

Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well.

Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.

If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.

Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.

Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I used)

Bake for 35 minutes



Rosemary Roasted Sweet Potatoes and Onions


Prep 15 mins Cook 30 mins Makes 4-6 Source


4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces  

1 large sweet onion, chopped into similarly sized pieces as potatoes  

2-3 tablespoons olive oil  

1 heaping tablespoon chopped fresh rosemary  

Kosher salt  

Freshly ground black pepper  


1. Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.

2. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.

3. Remove from oven and season to taste with additional salt and pepper.


Thanksgiving Savory Bacon Butternut Squash Souffle


Prep 40 mins Cook 40 mins Makes 5 Source


1 small butternut squash, cut in half lengthwise (about 2 cups pureed)  

4 eggs, yolks and whites separated  

1 heaping tablespoon coconut flour  

4 slices of bacon, diced  

~1/4 cup rendered bacon fat (from the bacon you just cooked)  

1 garlic clove, minced  

1 shallot, sliced  

1 teaspoon fresh thyme, chopped  

1 teaspoon fresh sage, chopped  

salt and pepper, to taste  


1. Preheat oven to 400 degrees.

2. Place butternut squash cut side down on a baking sheet.

3. Bake for 30-35 minutes until soft. Then scoop out the excess seeds (I scoop out the seeds after it bakes. It’s way easier that way). Then turn down oven to 350 degrees.

4. Scoop out the insides of your butternut squash and place in the food processor.

5. Puree until smooth.

6. Now place your diced bacon in a pan over medium heat and cook until crispy. Remove cooked bacon with a slotted spoon and place on a plate with a paper towel.

7. Now pour out the excess bacon fat into your food processor, leaving behind a tablespoon in the pan.

8. With your butternut squash and bacon fat in the food processor, add your egg yolks as well. Puree until smooth, then add to a large bowl.

9. In the pan with the leftover bacon fat over medium heat, add your minced garlic and sliced shallots.

10. Cook until shallots are tender and translucent.

11. Add shallots, bacon, coconut flour, herbs, salt and pepper to your bowl and mix well.

12. Now in a separate large bowl, beat egg whites until stiff peaks form. With a spatula, fold in egg whites into your squash bowl until no white streaks remain.

13. Grease your ramekins with coconut oil and pour in mixture to each ramekin. My mixture made 5 soufflés.

14. Bake for 35-40 minutes.

15. Serve and love life.


Grain-Free Thanksgiving Stuffing




For the bread:  

2-1/2 cups almond flour (2 & 1/2 cups)  

8 ounces farmers cheese ((also called "Dry curd cottage cheese" [Recipe here](

1/4 cup melted coconut oil or butter  

1 teaspoon baking soda  

1/4 teaspoon sea salt  

3 eggs  

1/4 cup water  

1 tablespoon fresh herbs, chopped (rosemary, parsley, or thyme)  

For the stuffing:

1 tablespoon extra virgin olive oil  

1 yellow onion, chopped  

2 celery stalks (leaves included), chopped  

2 garlic cloves, minced  

3 sprigs parsley, chopped  

1 sprig rosemary, chopped  

2 sprigs thyme, chopped  

2 sage leaves, chopped  

1/2 cup cremini mushrooms, chopped  

1/2 pound sweet italian sausage (SCD legal)   

1 medium fuji apple, chopped with skin on  

6 cups bread cubes    

3 eggs, lightly beaten    

1/4 cup dry vermouth  

1-1/4 cups turkey stock (or SCD legal chicken broth)  

2 teaspoons sea salt  

1/2 teaspoon pepper  

7 tablespoons salted butter  


1. Combine all bread ingredients (except for the flour and water) in a food processor and blend until smooth. Add the flour and water and pulse until dough is combined. Dough will be a very sticky consistency.

2. Grease a 9×9 pan and put a rectangular piece of parchment paper at the bottom. This will help the loaf come out easily. Spread a little more oil on top of the parchment piece.

3. Fold the dough into pan and even it out with a spatula.

4. Bake at 325° for about 35 minutes. Careful to not let the top burn.

5. While the bread is baking, saute the celery, onions, garlic, sausage, apples, herbs and mushrooms in 1 tablespoon olive oil for about 15 minutes. Add the vermouth and bring to a boil. Remove from heat while you wait for the loaf to bake and cool.

6. Once the bread has cooled, slice it in half lengthwise to make two thin loaves. Next, slice it into 1/2 inch strips and then across those cuts to make small cubes.

7. Coat with 5 tbsp melted butter. Place on a cookie sheet and toast in the oven for 30 minutes on 300° turning occasionally. The bread should come out golden brown and slightly dry.

8. Toss the bread crumbs with the sauteed mixture, eggs, salt and pepper, and turkey stock.

9. Transfer stuffing to a well buttered baking dish and sprinkle the additional 2 tablespoons of butter on top. Cover with foil, and bake at 350° for 35 minutes. Uncover and bake 15 minutes until top is golden.

Tip : make the bread and toast it a couple of days before and store the toasted cubes in a ziplock. You can also saute the mixture the night before Thanksgiving and then put it all together right before baking.:


Green Beans with Lemon & Sage Crumbs


Prep 10 mins Cook 15 mins Source


1.5 lbs green beans, topped and tailed  

¼ lb ground chicken  

¾ cup diced onion  

2 tsp sage, fresh is awesome if you have it  

2 tsp garlic powder  

⅛ cup almond flour  

Zest of one lemon  

Lemon juice & olive oil to taste  


1. Heat a little oil in a skillet and cook the ground chicken.

2. Remove the chicken from the pan, add it to a mini food processor and pulse until breadcrumb sized. Don't puree it! Set aside.

3. Add your diced onion and herbs to the pan you used to cook the chicken, adding a little more oil if needed. Soften the onion and remove the skillet from the heat.

4. Add the onion & herb mixture to the ground chicken in a bowl large enough to combine all ingredients except the green beans.

5. Add the almond flour and lemon zest to the bowl; mix to combine evenly.

6. Return the skillet to the heat with enough oil to cover the pan thinly. Add the crumb mixture and cook until it colors - don't have the heat too high or it will burn.

7. Optional step: remove the crumbs from the skillet and spread them out on a clean dry baking tray. Broil for a minute or two until they are toasted, watching carefully to make sure they don't burn.

1. Bring a pot of water to the boil. Add the beans and cook for 5 - 7 minutes, until cooked through but still crunchy.

2. If serving straight away, drain and add to large bowl. Add lemon juice and olive oil to taste, then toss until evenly coated. Top with the crumbs and serve.

3. If making ahead: blanch the beans in ice water when just undercooked. Refrigerate until needed and reheat them in a skillet with a little oil for a few minutes. Remove from heat, toss with lemon juice and olive oil to taste, them top with the crumbs to serve.


Bourbon & Honey Glazed Carrots




8-9 large carrots (I used multi-colored carrots for pizzazz!)  

2 tbs olive oil  

3 tbs bourbon  

Juice from 1 small lemon  

1 tbs of raw honey, liquid state  

Salt, pepper & granulated garlic, to taste  

Rosemary, finely chopped  


1. Preheat your oven to 400 degrees.

2. Wash your carrots well. If you like, you can peel them. I chose to leave the skins on my carrots.

3. Chop up your carrots into manageable sticks and put them into a medium sized mixing bowl.

4. In a small bowl, mix together your olive oil, bourbon, lemon juice and honey. Whisk until it all comes together.

5. Add your bourbon mixture to your carrots. Using clean hands, toss it all together until all of your carrots are well coated.

6. Dump your carrots out onto a clean baking sheet and arrange them so that they are in a flat layer, not overlapping on another. Sprinkle with salt, pepper and garlic to your liking. Sprinkle some of your finely chopped rosemary on top.

7. Roast for 20 minutes. Your carrots will be soft, and have a nice glaze to them.

8. Serve as a side dish, snack, or toss in a salad! Most of all, enjoy!


Pumpkin Snikerdoodles - Paleo, Grain Free & Vegan


Prep 10 mins Cook 10 mins Makes 15 Source


2 cups blanched almond flour  

½ teaspoon cinnamon  

¼ teaspoon salt  

¼ teaspoon baking soda  

½ cup fresh pumpkin puree   

3 tablespoons melted coconut oil  

3 tablespoons honey or coconut nectar  

1 teaspoon vanilla  

Optional: 1 tablespoon psyllium husks (adds a firmer texture)  

2 tablespoons palm sugar  

1 teaspoon cinnamon  


1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk the flour, cinnamon, salt, and soda.

3. In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)

4. Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.

5. Roll the batter into 14-16 cookies, roughly golf ball size.

6. Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).

7. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand: these cookies don't move much!

8. Bake for 10-13 minutes until bottoms are golden.

9. Cool on cookie sheet for 10 minutes, remove and store in an airtight container.


Grain-free and Dairy-free Pumpkin Pie (SCD, Paleo)




For the crust:  

1 1/2 cup almond flour  

3/4 cup whole pecans  

1 tablespoon coconut oil  

2 tablespoons honey  

1 egg  

1/4 teaspoon salt  

1/4 teaspoon ground cinnamon  

1/4 teaspoon ground ginger  

For the filling:

1 15 ounce can pumpkin puree (or about 2 cups fresh)  

1/2 cup almond milk  

3 eggs + 1 egg yolk  

1 teaspoon vanilla extract  

1/4 teaspoon kosher salt  

1 teaspoon ground ginger  

1 teaspoon ground cinnamon  

1/2 teaspoon ground nutmeg  

1/4 teaspoon ground clove  

1/4 teaspoon ground cardamom  

1/2 teaspoon lemon zest  

1/2 cup grade B maple syrup (honey for SCD)  


1. Add the pecans to a food processor and process until they have turned into a coarse flour.

2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.

3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.

4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.

5. Whisk all of the ingredients together in a bowl.

6. Pour the filling into a frozen pie crust.

7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.

8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.

9. Refrigerate until chilled, then serve with coconut whipped cream on top.

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