Thanksgiving is a time for family, friends, and, of course, food. However, it can often be a challenge for those following a paleo diet to navigate the traditional holiday fare.
But fear not! With a little creativity and some flavorful ingredients, you can enjoy a Thanksgiving feast that is both satisfying and healthy.
In this article, we’ve curated 50+ Thanksgiving paleo recipes that are perfect for celebrating the season while adhering to your dietary preferences.
From savory mains to delightful sides and indulgent desserts, these recipes showcase the best of seasonal ingredients, ensuring that your holiday table will be both nourishing and delicious.
Whether you’re hosting the feast or bringing a dish to share, these recipes will impress your guests and keep you on track with your paleo lifestyle.
50+ Delicious Thanksgiving Paleo Recipes for A Healthy Holiday
This Thanksgiving, embrace the spirit of gratitude and health with our collection of 50+ paleo recipes that elevate your holiday feast.
From herb-roasted turkey and creamy cauliflower mash to sweet potato casserole and maple-glazed Brussels sprouts, these dishes celebrate the flavors of the season while adhering to the principles of the paleo diet.
By incorporating whole, nutrient-dense ingredients, you can enjoy a holiday meal that is not only delicious but also nourishing. Let these recipes inspire your Thanksgiving menu, making it easy to gather around the table with loved ones and savor every moment.
With these paleo-friendly dishes, you can enjoy a festive, flavorful Thanksgiving that supports your health goals without compromising on taste. Happy cooking and happy Thanksgiving!
Herb-Roasted Turkey with Garlic and Lemon
This herb-roasted turkey is the centerpiece of any Thanksgiving feast, infused with the bright flavors of garlic and lemon. The combination of fresh herbs elevates the natural taste of the turkey, making it tender and juicy. This recipe is perfect for those following a paleo diet, as it avoids processed ingredients and embraces wholesome, natural flavors. The turkey is seasoned inside and out, ensuring that every bite is bursting with flavor.
Ingredients:
- 1 whole turkey (12-14 lbs), thawed
- 1 cup ghee or olive oil
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and pepper, to taste
- 1 onion, quartered
- Fresh herbs (rosemary, thyme, and sage) for stuffing
- 4 cups low-sodium chicken broth (for basting)
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Turkey: Remove the turkey giblets and pat the turkey dry with paper towels. Place it in a large roasting pan.
- Make the Herb Mixture: In a bowl, mix ghee (or olive oil), minced garlic, lemon zest, lemon juice, rosemary, thyme, sage, salt, and pepper until well combined.
- Season the Turkey: Rub the herb mixture all over the turkey, making sure to get under the skin and inside the cavity. Stuff the cavity with quartered onion and extra fresh herbs.
- Roast the Turkey: Pour the chicken broth into the roasting pan. Cover the turkey loosely with foil and roast for about 2 hours. Remove the foil and continue roasting for an additional 1-2 hours, basting with broth every 30 minutes, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
This herb-roasted turkey with garlic and lemon is not only a delicious main dish but also embodies the spirit of Thanksgiving—bringing family and friends together around the table. The fresh herbs and citrus flavors keep the turkey moist, while the simple preparation makes it easy for anyone to create a show-stopping centerpiece. By using natural ingredients, this recipe aligns perfectly with paleo guidelines, ensuring that everyone can indulge in a healthy, festive meal without sacrificing flavor or tradition.
Cauliflower Mash with Roasted Garlic
This creamy cauliflower mash is a perfect alternative to traditional mashed potatoes, providing a rich, comforting side dish that fits seamlessly into a paleo diet. Roasting the garlic enhances its sweetness, while the addition of coconut milk makes the mash decadently creamy without any dairy. This dish is not only delicious but also packed with nutrients, making it a great choice for your Thanksgiving table.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 head of garlic
- 1/2 cup coconut milk (full-fat)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish
Instructions:
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and golden.
- Cook the Cauliflower: While the garlic is roasting, steam the cauliflower florets until tender (about 10-12 minutes).
- Blend the Ingredients: In a food processor, combine the steamed cauliflower, roasted garlic (squeezed from the skin), coconut milk, olive oil, salt, and pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste and adjust seasoning if necessary. If the mash is too thick, add a little more coconut milk until desired consistency is achieved.
- Serve: Transfer to a serving bowl and garnish with fresh chives or parsley.
This cauliflower mash with roasted garlic is a delightful addition to any Thanksgiving spread. Its creamy texture and rich flavor provide all the comfort of traditional mashed potatoes without the starch and dairy. This dish showcases how simple ingredients can come together to create something truly special, ensuring that your Thanksgiving meal remains healthy and enjoyable. Not only does it offer a lower-carb option, but it also adds a nutritious element to the table, proving that paleo recipes can be both satisfying and festive.
Sweet Potato Casserole with Maple-Pecan Topping
This sweet potato casserole brings a touch of sweetness to your Thanksgiving table, combining the natural flavors of sweet potatoes with a crunchy maple-pecan topping. The dish is naturally sweetened with pure maple syrup, making it a delightful side that aligns with paleo principles. Its comforting, dessert-like quality will have everyone reaching for seconds while staying true to their dietary choices.
Ingredients:
- 4 cups sweet potatoes, peeled and cubed (about 4 medium sweet potatoes)
- 1/4 cup coconut milk
- 1/4 cup pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Topping:
- 1 cup pecans, chopped
- 1/4 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Sweet Potatoes: Boil the sweet potatoes in a large pot until tender (about 15-20 minutes). Drain and let cool slightly.
- Mash the Sweet Potatoes: In a large mixing bowl, combine the cooked sweet potatoes, coconut milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy.
- Prepare the Topping: In a separate bowl, mix together the pecans, almond flour, melted coconut oil, maple syrup, and cinnamon until combined.
- Assemble the Casserole: Spread the sweet potato mixture evenly in a greased baking dish. Top with the pecan mixture.
- Bake: Bake for 25-30 minutes or until the topping is golden and the casserole is heated through.
- Serve: Let cool for a few minutes before serving.
This sweet potato casserole with maple-pecan topping is the epitome of holiday comfort food, transforming simple ingredients into a spectacular dish. The sweetness of the sweet potatoes combined with the crunchy, caramelized topping creates a harmonious blend of textures and flavors that will please even the pickiest eaters. Not only does this recipe fit the paleo lifestyle, but it also provides a delightful and nutritious alternative to traditional casseroles. Serving this dish at your Thanksgiving celebration will not only satisfy cravings but also promote healthy eating habits, proving that you can enjoy delicious food while honoring your dietary commitments.
Brussels Sprouts with Bacon and Balsamic Glaze
This Brussels sprouts dish is a deliciously savory side that combines crispy bacon with tender, caramelized sprouts, all drizzled with a rich balsamic glaze. The combination of flavors makes this a standout addition to your Thanksgiving feast. Packed with nutrients and healthy fats, this recipe is perfect for those adhering to a paleo diet. The smoky bacon enhances the natural earthiness of the Brussels sprouts, creating a dish that is both hearty and wholesome.
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 slices of bacon, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon maple syrup (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
- Sauté the Brussels Sprouts: In the same skillet, add the halved Brussels sprouts to the bacon fat. Sauté for 5-7 minutes until they start to brown. Season with salt and pepper.
- Add Balsamic Glaze: Drizzle the balsamic vinegar (and maple syrup, if using) over the Brussels sprouts, stirring to coat evenly. Cook for another 2-3 minutes.
- Bake: Transfer the Brussels sprouts to a baking sheet and roast in the preheated oven for 15-20 minutes until crispy and caramelized.
- Serve: Once roasted, toss the Brussels sprouts with the crispy bacon and garnish with chopped parsley before serving.
Brussels sprouts with bacon and balsamic glaze make for a delightful and savory side dish that perfectly complements the richness of Thanksgiving meals. The crispy bacon provides a satisfying crunch, while the balsamic glaze adds a sweet-tart finish that elevates the dish to a whole new level. This recipe exemplifies how paleo dishes can be indulgent without compromising on health, allowing everyone at the table to enjoy a comforting and nourishing meal. Not only is this dish quick and easy to prepare, but it also brings vibrant flavors and textures to your holiday spread, making it a must-have for your Thanksgiving celebration.
Cranberry Orange Relish
This refreshing cranberry orange relish is a vibrant, zesty alternative to traditional cranberry sauce, featuring fresh cranberries, zesty oranges, and a hint of sweetness. This simple, raw preparation retains all the nutrients of the ingredients while providing a burst of flavor that perfectly balances the richness of Thanksgiving dishes. With no added sugars or preservatives, this relish is a paleo-friendly way to brighten up your holiday table.
Ingredients:
- 12 ounces fresh cranberries, rinsed
- 1 orange, zested and juiced
- 1/4 cup pure maple syrup (adjust to taste)
- 1/4 teaspoon cinnamon (optional)
- A pinch of salt
Instructions:
- Blend Ingredients: In a food processor, combine the fresh cranberries, orange zest, orange juice, maple syrup, cinnamon, and salt.
- Pulse Until Combined: Pulse until the cranberries are roughly chopped and the mixture is well combined, being careful not to over-process. The relish should have a chunky texture.
- Taste and Adjust: Taste the relish and adjust the sweetness by adding more maple syrup if desired.
- Chill and Serve: Transfer to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Cranberry orange relish is a bright, flavorful addition to your Thanksgiving feast that offers a refreshing contrast to richer dishes. The natural tartness of the cranberries, combined with the citrusy notes of orange, creates a delightful balance that enhances the overall dining experience. This relish not only brings color to your plate but also provides a burst of vitamins and antioxidants, making it a healthy choice for all. Easy to prepare and packed with flavor, this paleo-friendly relish will have your guests coming back for more, proving that even traditional recipes can be reinvented to fit a healthier lifestyle.
Pumpkin Coconut Soup
This pumpkin coconut soup is a warm, comforting dish perfect for Thanksgiving. The creamy coconut milk adds richness, while the pumpkin provides natural sweetness and nutrients. This soup is not only paleo-friendly but also dairy-free, making it suitable for various dietary needs. It can be served as a starter or alongside your main dishes, offering a taste of autumn in every spoonful.
Ingredients:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) pumpkin puree (or 2 cups roasted pumpkin)
- 1 can (14 oz) coconut milk
- 3 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- Fresh cilantro or pumpkin seeds (for garnish)
Instructions:
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Combine Ingredients: Stir in the pumpkin puree, coconut milk, broth, cumin, cinnamon, salt, and pepper. Bring to a simmer and cook for 10-15 minutes to let the flavors meld.
- Blend Until Smooth: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender.
- Adjust Seasoning: Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or pumpkin seeds.
This pumpkin coconut soup is a delightful way to embrace the flavors of fall while adhering to paleo principles. Its creamy texture and rich flavors make it a comforting dish that warms you from the inside out. By using wholesome ingredients like pumpkin and coconut milk, this soup not only provides a delicious taste but also offers a nutritious boost for your Thanksgiving meal. Whether served as a starter or alongside other dishes, this soup adds a touch of elegance and heartiness to your holiday table, showcasing how paleo recipes can be both satisfying and festive.
Sweet Potato Casserole with Pecans
This sweet potato casserole is a wholesome twist on the traditional Thanksgiving side dish, featuring creamy sweet potatoes topped with a crunchy pecan crust. Naturally sweetened and flavored with vanilla and cinnamon, this dish is not only delicious but also full of nutrients. It’s an excellent source of fiber and vitamins, making it a fantastic addition to any holiday table while remaining entirely paleo-friendly.
Ingredients:
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup coconut milk
- 1/4 cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt, to taste
Pecan Topping:
- 1 cup pecans, chopped
- 1/4 cup almond flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Boil Sweet Potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- Mash the Sweet Potatoes: In a large bowl, mash the sweet potatoes. Stir in coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Prepare the Pecan Topping: In a separate bowl, combine the chopped pecans, almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Mix until the pecans are evenly coated.
- Assemble the Casserole: Spread the mashed sweet potato mixture into a greased baking dish. Top with the pecan mixture, spreading it evenly.
- Bake: Bake in the preheated oven for 25-30 minutes, until the topping is golden brown.
- Serve: Allow to cool slightly before serving.
This sweet potato casserole with pecans is a delightful way to enjoy a classic Thanksgiving dish while keeping it healthy and compliant with paleo guidelines. The natural sweetness of the sweet potatoes pairs perfectly with the crunchy, caramelized pecan topping, creating a harmonious blend of textures and flavors. Not only does this dish provide essential vitamins and nutrients, but it also satisfies the craving for something sweet without compromising on health. Your guests will appreciate this wholesome alternative, making it a standout dish at your Thanksgiving gathering.
Herb-Roasted Turkey Breast
This herb-roasted turkey breast is a flavorful and juicy centerpiece for your Thanksgiving feast. By using a blend of fresh herbs and olive oil, this recipe keeps the turkey moist while infusing it with aromatic flavors. Perfectly seasoned and beautifully roasted, this dish is not only paleo-friendly but also a healthier alternative to traditional, heavy sauces and gravies. It’s a delicious way to celebrate the holiday with a focus on wholesome ingredients.
Ingredients:
- 1 bone-in turkey breast (4-6 pounds)
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cloves garlic, minced
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Herb Mixture: In a bowl, combine olive oil, rosemary, thyme, sage, garlic, lemon juice, salt, and pepper.
- Season the Turkey: Pat the turkey breast dry with paper towels. Rub the herb mixture all over the turkey, making sure to get under the skin for maximum flavor.
- Roast the Turkey: Place the turkey breast on a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Carve: Remove the turkey from the oven and let it rest for 15-20 minutes before carving. This helps the juices redistribute, keeping the meat moist.
- Serve: Slice and serve the turkey with your favorite paleo sides.
This herb-roasted turkey breast is the perfect main dish for your paleo Thanksgiving celebration. The combination of fresh herbs and garlic enhances the natural flavor of the turkey, resulting in a succulent and aromatic centerpiece that will impress your guests. By preparing the turkey with wholesome ingredients, you not only create a dish that is delicious but also nutritious, aligning with the principles of a paleo diet. This turkey breast is easy to make and can be accompanied by a variety of healthy sides, making it a versatile option for any holiday gathering.
Cauliflower Mash with Garlic and Chives
This creamy cauliflower mash is a fantastic alternative to traditional mashed potatoes, offering a light yet satisfying side dish. Blended with garlic and fresh chives, this mash is packed with flavor and nutrients. Cauliflower is a low-carb vegetable, making it a perfect fit for paleo diets, while the creamy texture mimics that of classic mashed potatoes. This dish is a great way to enjoy a comforting holiday side without the added starches.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 3 cloves garlic, peeled
- 1/4 cup coconut milk (or almond milk)
- 2 tablespoons ghee or coconut oil
- Salt and pepper, to taste
- 2 tablespoons fresh chives, chopped
Instructions:
- Steam the Cauliflower: In a large pot, steam the cauliflower florets and garlic until tender, about 10-12 minutes.
- Blend the Ingredients: Transfer the steamed cauliflower and garlic to a food processor. Add coconut milk, ghee (or coconut oil), salt, and pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste and adjust the seasoning as needed, adding more salt and pepper if desired.
- Serve: Stir in the chopped chives for added flavor and garnish. Serve warm.
Cauliflower mash with garlic and chives is a deliciously creamy and nutritious alternative to traditional mashed potatoes, making it a perfect addition to your paleo Thanksgiving menu. This dish offers all the comforting flavors of classic mashed potatoes while keeping carbs in check. The garlic and chives add a delightful aromatic twist that elevates the dish, making it a crowd-pleaser at any gathering. Easy to prepare and full of flavor, this cauliflower mash is not only a great side dish for your turkey but also a wonderful way to incorporate more vegetables into your holiday meal, ensuring everyone can enjoy a health-conscious feast.
Pumpkin Soup with Coconut Milk
This creamy pumpkin soup is a comforting and flavorful starter for your Thanksgiving feast. Made with fresh pumpkin, aromatic spices, and creamy coconut milk, this soup is not only paleo-friendly but also dairy-free. It’s packed with vitamins and nutrients, providing a warm and inviting dish that will impress your guests. The vibrant orange color and rich flavors make it a perfect way to kick off your holiday meal.
Ingredients:
- 1 medium pumpkin, peeled and cubed (or 2 cans of pumpkin puree)
- 1 can (13.5 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
- Fresh parsley or chives for garnish
Instructions:
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Cook the Pumpkin: Add the cubed pumpkin (or pumpkin puree) to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the pumpkin is tender.
- Blend the Soup: Using an immersion blender or a regular blender, blend the soup until smooth. Return to the pot if using a regular blender.
- Add Coconut Milk and Spices: Stir in the coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through for a few minutes, adjusting seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives.
This pumpkin soup with coconut milk is a deliciously warm and inviting dish that embodies the flavors of fall. It’s a wonderful way to start your Thanksgiving meal, offering both comfort and nutrition. The creamy texture and subtle sweetness of the pumpkin, combined with the richness of coconut milk and warming spices, create a dish that is sure to please. This soup not only sets the tone for a festive feast but also aligns perfectly with paleo principles, allowing you and your guests to indulge in a healthy and satisfying appetizer.
Green Bean Almondine
Green bean almondine is a classic side dish that combines the freshness of green beans with the nuttiness of almonds. This paleo version is simple yet elegant, showcasing the vibrant green beans while enhancing their flavor with garlic and toasted almonds. It’s a nutritious and light side dish that balances out the heavier dishes typically served during Thanksgiving, making it a perfect addition to your holiday table.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1/4 cup slivered almonds
- 2 tablespoons olive oil or ghee
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Juice of 1 lemon
- Zest of 1 lemon (optional)
Instructions:
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender but still crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
- Toast the Almonds: In a large skillet, heat olive oil or ghee over medium heat. Add slivered almonds and toast until golden brown, about 3-5 minutes. Be sure to stir frequently to avoid burning.
- Sauté the Garlic: Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Combine: Add the blanched green beans to the skillet, tossing to coat in the garlic and oil. Cook for another 2-3 minutes until heated through. Season with salt, pepper, lemon juice, and zest if using.
- Serve: Transfer to a serving dish and enjoy.
Green bean almondine is a delightful and healthy side dish that adds both color and flavor to your Thanksgiving table. The combination of crisp green beans, crunchy almonds, and aromatic garlic creates a dish that is as pleasing to the palate as it is to the eye. This recipe is easy to prepare and brings a fresh and nutritious element to the holiday meal. With its paleo-friendly ingredients, you can indulge without the guilt, making it a standout side that everyone will love.
Cranberry Sauce with Orange Zest
This homemade cranberry sauce is a delightful addition to your Thanksgiving spread, providing a burst of tartness that complements savory dishes beautifully. Made with fresh cranberries and naturally sweetened with orange juice and zest, this sauce is not only paleo-friendly but also easy to prepare. Its vibrant color and zesty flavor elevate your holiday meal while staying true to wholesome ingredients.
Ingredients:
- 12 ounces fresh cranberries
- 1/2 cup orange juice (freshly squeezed if possible)
- 1/4 cup maple syrup (adjust to taste)
- Zest of 1 orange
- A pinch of salt
Instructions:
- Combine Ingredients: In a medium saucepan, combine fresh cranberries, orange juice, maple syrup, orange zest, and salt.
- Cook the Sauce: Bring the mixture to a boil over medium heat. Once boiling, reduce heat to low and simmer for about 10-15 minutes, stirring occasionally. The cranberries will burst and thicken the sauce.
- Cool and Serve: Remove from heat and allow to cool. The sauce will thicken further as it cools. Serve chilled or at room temperature.
This cranberry sauce with orange zest is a refreshing and tangy accompaniment to your Thanksgiving feast. It offers a perfect balance of sweetness and tartness, enhancing the flavors of your main dishes and providing a lovely contrast to the richness of turkey and stuffing. Making your own cranberry sauce not only ensures it’s free from artificial ingredients but also allows you to customize the sweetness to your liking. This paleo-friendly version captures the essence of the holiday while promoting a healthy approach to your festive meal, making it a must-have on your Thanksgiving table.
Herb-Roasted Turkey Breast
This herb-roasted turkey breast is a flavorful and succulent centerpiece for your Thanksgiving meal. By using fresh herbs like rosemary, thyme, and sage, you can infuse the turkey with aromatic flavors that will have your guests coming back for seconds. This recipe focuses on the breast to create a juicy, tender dish that’s easy to prepare and perfect for smaller gatherings or those who prefer white meat.
Ingredients:
- 4 to 5 pounds turkey breast, bone-in and skin-on
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and pepper, to taste
- 1 cup chicken broth
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Herb Mixture: In a small bowl, mix together olive oil, garlic, rosemary, thyme, sage, salt, and pepper.
- Season the Turkey: Place the turkey breast in a roasting pan. Rub the herb mixture all over the turkey, making sure to get under the skin for maximum flavor. Pour chicken broth into the bottom of the pan.
- Roast: Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey with the pan juices every 30 minutes.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve with your favorite paleo sides.
This herb-roasted turkey breast is a standout dish for your Thanksgiving celebration, bringing together the best flavors of the season. The combination of fresh herbs and the juicy turkey creates a beautiful centerpiece that is sure to impress your guests. Not only is it paleo-friendly, but it also allows for a lighter take on the traditional turkey, making it perfect for those looking to enjoy the holiday without the heaviness. Pair it with your favorite sides, and you’ll have a meal that embodies the spirit of Thanksgiving while adhering to healthy eating principles.
Sweet Potato Casserole with Almond Crumble
This sweet potato casserole is a delicious and healthier twist on the classic dish. By using naturally sweet sweet potatoes and topping them with a crunchy almond crumble, you can enjoy the flavors of the season while keeping it paleo. The warm spices and nutty topping add depth and texture, making this casserole a delightful side that will complement your Thanksgiving spread.
Ingredients:
- 4 cups sweet potatoes, peeled and cubed
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the Almond Crumble:
- 1 cup almond flour
- 1/4 cup chopped almonds
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Sweet Potatoes: In a large pot, boil sweet potatoes until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the Sweet Potatoes: Add coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and creamy.
- Prepare the Almond Crumble: In a separate bowl, mix almond flour, chopped almonds, melted coconut oil, maple syrup, and cinnamon until crumbly.
- Assemble the Casserole: Spread the sweet potato mixture evenly in a baking dish. Sprinkle the almond crumble on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Serve: Allow to cool slightly before serving.
This sweet potato casserole with almond crumble is a warm and comforting dish that encapsulates the essence of Thanksgiving. The creamy sweet potatoes combined with the crunchy almond topping provide a delightful contrast in texture and flavor. This dish is not only a healthier alternative to traditional casseroles, but it also aligns perfectly with paleo guidelines. It’s a great way to incorporate nutrient-dense ingredients into your holiday meal, making it a hit with both family and friends. Enjoy this delicious side dish that is sure to be a crowd-pleaser at your Thanksgiving table!
Cauliflower Mash with Garlic and Herbs
This cauliflower mash is a fantastic low-carb alternative to traditional mashed potatoes, offering a creamy texture and delicious flavor without the starch. Blending cauliflower with garlic and fresh herbs creates a rich, savory dish that pairs well with turkey, gravy, and other Thanksgiving favorites. This recipe not only caters to paleo eaters but also satisfies those looking for a lighter, healthier side.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 4 cloves garlic, minced
- 1/4 cup coconut milk
- 2 tablespoons olive oil or ghee
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions:
- Steam the Cauliflower: In a steamer basket, steam cauliflower florets until tender, about 10-15 minutes.
- Sauté the Garlic: In a small skillet, heat olive oil or ghee over medium heat. Add minced garlic and sauté until fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Blend the Ingredients: In a food processor or blender, combine the steamed cauliflower, sautéed garlic, coconut milk, parsley, salt, and pepper. Blend until smooth and creamy, adjusting seasoning to taste.
- Serve: Transfer to a serving bowl and garnish with additional parsley if desired.
This cauliflower mash with garlic and herbs is a deliciously creamy side that will make you forget about traditional mashed potatoes. Its smooth texture and rich flavor bring a comforting element to your Thanksgiving dinner while remaining paleo-friendly. This dish not only satisfies the craving for something creamy and indulgent, but it also provides a lighter option that can be enjoyed by everyone at the table. Serve it alongside your favorite roasted meats and enjoy a healthy, flavorful addition to your holiday feast!
Note: More recipes are coming soon!
