Now that's a Turkey!

Just because it’s Thanksgiving does not mean that our Paleo ways have to be thrown out the window. We have all been staying very focused, and now is the time of year where most people let it all go and say “I’ll start in the New Year”.

Be a step ahead of everyone else, it is very simple yet not easy!

Here are some great Paleo recipes for Thanksgiving that taste fantastic!

Green Bean Casserole:
2 cans of green beans
1 can of gluten free cream of mushroom soup
1 onion chopped
1/2 Unsweetened Almond Milk
1 teaspoon of Garlic Powder
1/4 teaspoon of Black Pepper

Mix all ingredients and cook at 350 for 30 minutes.

Paleo Pumpkin Pie:
http://www.crossfit.ca/index.php/Mainpage/index-single/paleo_pumpkin_pie/

Stuffed Butternut Squash
1 squash per two people, multiply recipe as needed

1 butternut squash, medium
1 large onion, chopped
1 bag frozen leaf spinach
olive or canola oil
salt and pepper to taste
pinch nutmeg
1 tsp. cinnamon

Cut squash in half vertically and remove seeds and strings. Place squash, cut-side down in a pan with an inch of water in it. Bake in a 350 degree oven until tender, about 45-60 min. depending on size of squash. You want it firm enough to hold it’s shape for stuffing, but soft enough to remove the flesh.

FRUIT-AND-NUT STUFFING
Makes about 10 cups

18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten

1. Put the prunes, currants, raisins, and apricot halves in a bowl, and
pour the orange juice over the fruit. Cover bowl, and soak overnight.
2. Combine the apples, onions, and celery in a large skillet along with
four T olive oil. Cook the mixture over moderate heat, stirring
occasionally, until the onions are soft and the celery is tender, about 10
minutes.
3. Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them,
stirring constantly, until golden.
4. Transfer the sautéed onion mixture to a large mixing bowl. Add the
macerated fruit, the toasted nuts, and all remaining ingredients. Gently
mix the stuffing with 2 large spoons or your hands until evenly blended.
Set the stuffing aside while you prepare the turkey for roasting.
5. After the turkey has been stuffed, any remaining stuffing can be cooked
separately. Place stuffing in an oiled baking dish, cover and bake at 350
degrees for about 45 minutes until heated through.

Have a great Thanksgiving everyone!

Written by: Annie Mello