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We are excited to share with you our Paleo Thanksgiving Menu for 2015! With appetizers, side dishes, a tasty main dish, a sweet dessert, and a seasonal drink, our menu this year takes all the guess work out of putting together a delicious, nutrient-dense holiday feast that won’t leave you, or your guests, feeling bloated and tired.

We hope this helps give you the chance to spend more quality time with family and friends this Thanksgiving. Enjoy!

Cream of Watercress Soup  | Avocado With Caramelized Pear, Walnuts and Pecans  | Pesto Stuffed Mushrooms | Pan Fried Sprouts With Bacon  | Creamed Cauliflower and Garlic Mash  | Homemade Slaw With Shaved Brussels, Carrots and Cabbage  | Mini Sweet Potato, Onion and Herb Röstis  | Stuffed Turkey Breast with Nuts, Sundried Tomatoes and Herbs  |  Spiced Apple Pie  | Hot Chocolate

Cream of Watercress SoupScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4 – 6  |  Prep Time: 10 mins  | Cook Time: 25 mins


This soup is packed to the brim with nutrition and flavor! Quick to make and requires only a few ingredients, it’s incredibly simple to throw together during a busy family get-together, because unlike most soups, it doesn’t need to simmer for hours on end. The perfect winter warmer this holiday season.

  • 1 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 1 medium leek, white part only, chopped
  • 14-oz sweet potato, peeled and diced
  • 3-1/3 C chicken broth
  • 1 C spinach leaves
  • 3-oz watercress
  • 1 C coconut milk
  • sea salt and freshly ground black pepper to taste
  1. In a large pot, melt coconut oil over medium heat. Add the onion and leek. Sauté, stirring frequently, until softened and lightly golden brown, about 5 minutes.
  2. Add the sweet potato and broth. Stir to combine. Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes or until sweet potato is tender.
  3. Add spinach and watercress, stir to combine. Cover and cook an additional 5 minutes.
  4. Remove pot from heat and carefully puree with a handheld immersion blender until thoroughly blended and smooth.
  5. Add the coconut milk, salt and pepper, stirring to combine. Serve immediately. Store soup in an airtight container in the refrigerator up to 3 days.

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Avocado With Caramelized Pear, Walnuts and PecansScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 10 mins  | Cook Time: 20 mins


This dish is the perfect appetizer as it’s nutritious, sweet, creamy and crunchy – plus it’s just plain delicious. The avocado shells act as the perfect serving bowl and will be a visual winner at any thanksgiving dinner.

  • 2 large, ripe avocados
  • 14-oz pear, cored and cubed
  • 1/2 C raw walnuts
  • 1/2 C raw pecans
  • 1/2 TBSP coconut oil, melted
  • 2 TBSP raw honey, (warmed slightly so that it’s liquid) or maple syrup
  • 1/2 tsp sea salt
  1. Pre-heat oven to 350º F. 
  2. Cut your avocados in half lengthwise. Remove and discard the pits. Gently scoop out the flesh, being careful not to tear the avocado skins/shells. Cut flesh into cubes and place in a medium bowl. Place the bowl and the avocado shells in the refrigerator for later use.
  3. Lightly grease a 9”x13” baking dish.  Place the pears, walnuts and pecans into the dish, then drizzle them with the coconut oil and honey. Stir gently to combine. Bake 20 minutes, stirring mixture halfway through, until nuts are golden brown and pears are sticky. Remove from oven and let cool 10 minutes.
  4. Remove the bowl of avocado chunks from the refrigerator. To the bowl add the cooked pear, walnuts and pecans. Sprinkle with the sea salt and gently stir to combine.
  5. Spoon mixture evenly into each avocado shell and serve immediately.

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Pesto Stuffed MushroomsScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 10  |  Prep Time: 10 mins  | Cook Time: 20 mins


Flavor packed stuffed mushrooms are a fabulously elegant appetizer that are surprisingly simple to make. Wow your holiday guests with very little effort this season and be the hit of the party!

  • 10 large white button mushrooms
  • 1/2 C brazil nuts (or walnuts)
  • 1 C packed basil leaves
  • 1 C packed spinach leaves
  • 1 clove garlic, diced
  • 1 tsp sea salt
  • Pinch of freshly ground black pepper
  • 1/2 C olive oil
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper. Set aside.
  2. Carefully remove the stem from the mushrooms, creating a shallow well for the filling. Discard or save for a later use. Place mushroom caps on your prepared baking sheet, cavity side up. Set aside.
  3. Make the filling. In a food processor place the nuts, basil, spinach, garlic, salt and pepper. Turn on the machine and slowly drizzle in the olive oil until it becomes a thick paste, scraping down the sides of the bowl as needed.
  4. Using a teaspoon, scoop pesto filling into each mushroom cavity. Bake 20-25 minutes, or until heated through and mushrooms have softened. Serve.

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Pan Fried Sprouts With BaconScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4 – 6  |  Prep Time: 10 mins  | Cook Time: 15 mins


Sprouts are undoubtedly one of the best things about the holiday season. This dish combines sweet, savory and some crunch in the most perfect combination. A great addition to any festive meal!

  • 2 TBSP coconut oil
  • 1 medium shallot, diced
  • 1 clove garlic, minced
  • 1 lb Brussels sprouts, bottoms trimmed, sliced in half
  • 4 slices bacon, cut into thin, 1-inch long strips
  • 1 C chicken broth, divided
  • Sea salt & freshly ground black pepper to taste
  • 2 TBSP roasted, salted pumpkin seeds
  • 1 TBSP dried cranberries
  • 1 tsp lemon zest
  1. In a large skillet over medium-high heat, melt coconut oil. Add the shallot and cook, stirring often, until shallots are soft and lightly browned, 3-4 minutes. Add the garlic and stir.
  2. Add the sprouts and bacon to the pan. Cook, stirring occasionally, until sprouts start to brown, 5-7 minutes.
  3. Add 1/2 C of the broth to the pan and cook, stirring occasionally, until the liquid has evaporated, about 5-8 minutes. Add the other 1/2 C of broth to the pan. Bring just to a boil then remove pan from heat. Season with salt and pepper.
  4. Garnish sprouts with pumpkin seeds, cranberries and lemon zest and serve.

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Creamed Cauliflower and Garlic MashScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 5 mins  | Cook Time: 15 mins


A warming and creamy dish, packed with flavor. The perfect side dish to any holiday meal.

  • 1 large head cauliflower, chopped in to florets
  • 2 cloves garlic
  • 1/2 C full fat coconut milk
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cumin
  1. Place cauliflower and garlic in a large pot. Fill pot with enough water to cover everything. Place pot over high heat and bring to a boil. Simmer, uncovered, until tender, about 10 minutes.
  2. Drain water from the pot. Add the coconut milk, salt, pepper and cumin.
  3. Using a potato masher or a handheld mixer, mash mixture until smooth and creamy. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 3 days.

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Homemade Slaw With Shaved Brussels, Carrots and CabbageScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4 – 6  |  Prep Time: 10 mins  | Cook Time: 0 mins


A crunchy, delicious side dish of homemade slaw with shaved brussels, carrots and cabbage. Perfect served with homemade mayonnaise and some fresh lemon zest.


  • 5 1/2-oz Brussels sprouts, bottoms trimmed
  • 8 1/2-oz carrots
  • 2-oz yellow onion
  • 3 1/2-oz red cabbage, thinly sliced
  • 2 TBSP mayonnaise (recipe below)
  • 1 tsp lemon zest
  • sea salt and freshly ground black pepper to taste
  1. Using a food processor with the grater attachment, grate the sprouts, carrots and onion. Place in a large bowl.
  2. Add the cabbage and stir to combine.
  3. Add the mayonnaise and stir until fully combined. Adjust seasonings as needed. Garnish with lemon zest and serve.

Homemade mayo:

  • 2 tsp lemon juice
  • 1 C light olive oil or avocado oil
  • 1TBSP apple cider vinegar
  • 1 large egg, room temperature
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  1. In to a tall jar or high sided bowl place all of the ingredients. With a handheld immersion blender, blend the ingredients, starting at the bottom of the jar and slowly working it toward the top, until fully combined and emulsified. It should turn white and look like traditional mayonnaise. This should take less than a minute. Adjust seasonings. Store in an airtight container for up to 14 days.

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Mini Sweet Potato, Onion and Herb RöstisScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 12  |  Prep Time: 15 mins  | Cook Time: 10 mins


This recipe brings together just a few simple ingredients which form one of the most delicious appetizers. What’s better is that you can make them as big or small as you want, making them a perfect finger food!

  • 14-oz sweet potato, peeled and grated
  • 1 medium red onion, diced
  • 1 C loosely packed cilantro, finely chopped
  • 1 tsp sea salt
  • 1 TBSP coconut oil
  • 3 large eggs, whisked
  • 1 lime, cut into wedges
  1. In a medium bowl add the sweet potato, onion, cilantro, sea salt and eggs. Stir to combine.
  2. In a large skillet over medium-high heat, melt the coconut oil.
  3. Place tablespoonfuls of the sweet potato mixture into the hot skillet and press them down slightly to flatten. Cook 1-2 minutes, or until golden brown, then flip and cook the other side. When the second side is golden brown, remove röstis to a plate and repeat process with the remaining batter. Garnish with lime wedges and serve.

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Stuffed Turkey Breast with Nuts, Sundried Tomatoes and HerbsScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 4  |  Prep Time: 20 mins  | Cook Time: 35 mins


A simple way to add some pizzaz to the humble turkey this Thanksgiving. This recipe not only looks great but it’s quick to cook, succulent and deliciously moist. Move over traditional dried out turkey!

  • 1-1/4 lb turkey breast
  • 2-1/2 oz sundried tomatoes
  • 1/2 C raw walnuts
  • 1/2 C raw brazil nuts
  • 5 large basil leaves
  • 1/4 C fresh cilantro 
  • 1 clove garlic
  • 1/2 tsp sea salt
  • Freshly ground black pepper to taste
  • 2 TBSP olive oil
  1. Preheat oven to 375º F.
  2. Butterfly the turkey breast. Place the breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast. Slice width-wise through the middle, being careful not to cut all the way through to the other side. Open the breast so it resembles a butterfly.
  3. In a food processor, place the sundried tomatoes, walnuts, brazil nuts, basil, cilantro, garlic, salt and pepper. Puree until finely chopped and is a paste-like consistency.
  4. Spread the tomato/nut paste evenly over the inside of the turkey breast. From one long end of the turkey breast, start rolling the meat over the filling until you reach the other end of the breast. Secure with kitchen twine if necessary.
  5. Drizzle a large piece of foil with olive oil. Place turkey in the middle of the foil and wrap it tightly. Place foil wrapped turkey in a baking dish. Bake 35-40 minutes.
  6. Remove from the oven and let rest for 20 minutes before opening foil.
  7. You can serve slices of turkey at this point or, if desired, brown turkey in a hot skillet if you’d like to present the entire stuffed breast at the table before slicing.

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Spiced Apple PieScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 12  |  Prep Time: 25 mins  | Cook Time: 75 mins


A delicious, sweetly spiced apple pie with an indulgent, flaky crust. Classic holiday dessert without the classic guilt!


  • 2 C almond flour
  • 1 C tapioca starch/flour
  • 1/2 C coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 C coconut sugar (or maple sugar)
  • 1 large egg, whisked
  • 2-oz coconut oil, melted
  • 1/4 C water


  • 4 C apple pie filling (recipe follows)


  • 1 egg yolk, whisked
  1. Preheat oven to 350° F. Lightly grease a 9-inch pie pan, set aside.
  2. In a large mixing bowl place the almond flour, tapioca starch, coconut flour, cinnamon, nutmeg and coconut sugar. Whisk to combine.
  3. Add the egg and stir together to form a crumb mixture.
  4. Drizzle in the melted coconut oil, stirring to combine it into the mixture.
  5. Slowly drizzle in the water, stirring as you go, until the mixture holds together and forms a ball of dough.
  6. Place three-quarters of the dough into the prepared pie pan. Press it evenly into the pan with your fingers (If the dough is sticky, use a piece of wax paper to press down the dough). With a fork, poke holes in the bottom of the crust.
  7. Bake 13-15 minutes or until crust is lightly browned.
  8. While crust is baking, roll out the remaining crust dough between two pieces of parchment or wax paper. Slice into strips for a lattice top or use a dough cutter to cut desired shapes (such as leaves). If dough is very soft, place it in the fridge until ready to top the pie.
  9. Remove bottom crust from oven and fill it with pie filling. Place the dough strips/cut-outs on top of filling. Brush top crust with egg yolk.
  10. Bake an additional 20-25 minutes, or until filling is bubbly and crust is golden brown. Cool 10 minutes then serve. Store leftover in an airtight container in the refrigerator.

Apple Pie Filling:

  • 4 lbs apples, peeled, cored and sliced or cubed
  • 5 C water
  • 1 TBSP lemon juice
  • 1/4 C coconut sugar
  • 1/2 TBSP coconut oil
  • 1 tsp cinnamon
  1. In a large pot place the apples, water and lemon juice. Bring to a boil over high heat then cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until apples are soft and the water has been soaked up. Remove from heat.
  2. Stir in the coconut sugar, coconut oil and cinnamon. Spoon apple mixture into your prepared pie crust and bake, or, if not using right away, cool and store in an airtight container for up to 7 days, or freeze up to 3 months (thaw before using).

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Hot ChocolateScreen Shot 2015-11-20 at 3.05.26 PM copy
Serves 2  |  Prep Time: 5 mins  | Cook Time: 5 mins


With the dark nights drawing in and the temperatures rapidly plummeting, there really is nothing better than a mug of thick, creamy hot chocolate, lightly spiced with cinnamon and cayenne. Serve it in mugs after a long walk or in small espresso cups as an after dinner treat. However you choose to enjoy it, this will be one drink that’s enjoyed again and again!

  • 1 C full fat coconut milk
  • 1/2 C almond milk
  • 2-oz dark chocolate (85% cacao or higher), chopped
  • 1/4 tsp cinnamon
  • 1 pinch cayenne
  • 1 tsp raw honey
  1. In a medium pot over medium heat, add the coconut milk, almond milk and dark chocolate. Cook, stirring constantly, until chocolate has melted.
  2. Add the cinnamon, cayenne and honey. Stir again to blend. Pour into mugs and serve.

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