Thanksgiving. Thanksgiving. Delicious. Delicious. Healthy. Healthy. love. love. Your Thanksgiving Menu compiled by Kimberly Campbell
Hello Friend! My goal for this e-book is to share my holiday menu with you! The holiday season is the most difficult time to stick to your healthy habits, especially when there are rooms full of sweet treats and trays full of juicy stuffing! Thoughts come into your head like... Well, I could cheat today or I ll just have a little bite - But I m here to remind you that feeling great and taking care of you is your first priority, and with these recipies I hope that you can make your desserts and eat them too! When you are on a diet, or have an food allergy or intollerance, holiday meals can be challenging. Not many people enjoy gluten free stuffing or processed sugar-free deserts! I am so excited to share my collection of holiday recipies with you so that you can fully enjoy your dinners & deserts with a happy tummy! The recipes in this book are a collection of recipes from my favorite cooks around the internet. These are recipes that I love and use myself during my hoildays so I can indulge in family dinners with my slew of food allergies and eating preferences. Every item in this menu is Corn-Free, Wheat-Free (Including Gluten), Paleo Friendly, Vegan (except the turkey!) and sugar-free or very low in sugar. Happy Holidays, Kimberly
The Menu Entres Maple Glazed Turkey with Coconut Gravy Homestyle Stuffing Green Beans & Onions Roasted Roots Crispy Roasted Potatoes Desserts ` Pumpkin-Coconut Pie in a Paleo Pie Crust & Coconut Whipped Cream Apple Crisp
MAPLE GLAZED TURKEY 1 10- to 12-pound turkey 1 red apple, peeled 1/3 cup extra-virgin olive oil 2 cloves garlic, crushed and peeled Zest of 1 orange removed in wide strips with a vegetable peeler Sea salt 1/2 cup pure maple syrup 1/2 cup freshly squeezed orange juice 1. Preheat the oven to 400 F 2. Remove the giblets from the turkey and discard. Pat the turkey dry inside and out with paper towels. Place the turkey in a large roasting pan. Tuck the apple in the turkey s cavity. Cross the turkey legs and tie together with kitchen string. Rub the turkey all over with the oil, turning to coat all sides. Rub the garlic cloves over the turkey skin, then rub the orange zest over the skin, and then sprinkle the turkey liberally with salt, turning to coat all sides. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes. 3. Meanwhile, in a large bowl, mix the maple syrup, orange juice, and 1 cup chicken stock. Pour 1 cup maple syrup mixture into a measuring cup. Add the remaining stock to the maple syrup mixture in the bowl. 4. After the turkey has been in the oven for 30 minutes, pour the 1 cup maple syrup mixture over the turkey and cover the turkey and pan with foil. Reduce the oven temperature to 325 F and roast the turkey for 2 1/2 hours more. Remove the foil, pour the remaining maple mixture over the turkey, and continue to roast, basting the skin occasionally with the pan juices, until the skin is mahogany brown and crisp and the meat registers 145 F to 150 F on an instant-read thermometer, at least 30 minutes more. If the turkey begins to turn a perfect shade of brown before the desired temperature is reached, loosely cover the turkey with foil. 5. Remove the turkey from the roasting pan and set aside to rest, loosely covered with foil, for 20 to 30 minutes. Maple Glazed Turkey Recipe 2014 Monday Morning Cooking Club. Photo 2014 Alan Benson. All rights reserved.
MAPLE GLAZED TURKEY 6. Meanwhile, pour all the pan juices into a small saucepan. Skim off and discard any fat from the surface of the pan juices. Bring to a boil and then simmer until a glossy glaze forms, 15 to 30 minutes. Strain, if desired. 7. Carve the turkey and transfer it to a platter. If desired, pour some of the maple glaze over the turkey. Pour the remaining glaze from the saucepan into a serving dish and pass alongside the turkey. Maple Glazed Turkey Recipe 2014 Monday Morning Cooking Club. Photo 2014 Alan Benson. All rights reserved.
Roasted Root Medley 2 medium beets, peeled, halved and each half quartered into wedges 3 medium carrots, peeled, quartered lengthwise and cut in half or thirds 2 large parsnips, peeled, quartered lengthwise and cut in half or thirds 1 sweet potato, peeled, quartered lengthwise and cut in half or thirds 1 yellow onion, cut into 8 wedges 1/4 cup olive oil Salt and freshly ground black pepper Juice and zest of 1 orange 1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme 1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. 2. Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes. 3. Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season. 4. Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat. Roasted Root Meledy: Food Network: courtesy of Melissa d Arabian
Green Beans with Onions 1 tablespoon extra-virgin olive oil, eyeball it 1 tablespoon butter 1 small onion, chopped 1 cup chicken broth 1 to 1 1/4 pounds trimmed green beans Salt In a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender. Green Beans and Onion: Food Network, Courtsey of Rachel Ray
Crispy Potato Roast 3 tablespoons salted or unsalted butter, melted 3 tablespoons extra-virgin olive oil Coarse salt 1/2 to 1 teaspoon red-pepper flakes (optional)(i used aleppo, which is milder and can therefore be used more generously) 4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them) 4 shallots, peeled 8 sprigs thyme Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta 1. Preheat oven to 375 F. In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. Martha suggests using a 9-inch round baking dish 2. Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. 3. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. 4. Arrange your potato slices vertically in the dish. 5. Thinly slice shallots with your mandoline and slide shallot slivers between potato wedges, distributing them as evenly as possible. 6. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. 7. Bake 1 1/4 hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately. Crispy Potatoe Roast: Smitten Kitchen adapted from Martha Stewart
Grain Free Homestyle Stuffing 3 ½ cups onion, diced 2 ½ cups celery, diced 1 cup apple, cored and diced 1/4 cup dates, chopped into small pieces (raisins or dried cranberries would also be good) 2 cups almond flour 2 teaspoons sage 2 teaspoons thyme 1/4 teaspoon marjoram 1/4 teaspoon rosemary 1/4 teaspoon pepper 1/2 teaspoon salt 2 tablespoons butter, ghee or coconut oil 3 eggs, whisked 1. Grease a medium-sized baking dish 2. Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat. 3. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat. 4. In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.) 5. Add the lightly beaten eggs to the bowl and mix well. 6. Add mixture to baking dish and bake at 350F for 45 minutes 1 hour Grain Free Homestyle Stuffing: Mommy Potamus
Paleo Pie Crust 2 cups blanched almond flour ¼ teaspoon celtic sea salt 2 tablespoons coconut oil 1 large egg 1. Place flour and salt in food processor and pulse briefly 2. Add coconut oil and egg and pulse until mixture forms a ball 3. Press dough into a 9-inch pie dish 4. Bake at 350 for 8-12 minutes Paleo Pie Crust: Elana s Pantry
Gluten Free Pumpkin Pie Filling 2 cups or 1 can pureed pumpkin (not the pumpkin pie mix) 1/3 cup maple syrup 2 tsp cinnamon 1 tsp vanilla extract 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1 can full fat coconut milk To make the filling: 1. The night before you go to make this, place an unopened can of coconut milk in the fridge. The next morning, pull out the can and open it. 2. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies. 3. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer. 4. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well. 5. Once the cream is done, gently fold it into the pumpkin mixture. 6. Chill in the fridge until it is ready to be eaten. Enjoy! Putting it all together Add filling to pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, awesome. If not, lay thin strips of foil over the crust to prevent it from burning. Pumpkin Coconut Moose: My Whole Food Life
Coconut Whipped Cream 1 can of Coconut Milk 1 teaspoon Honey or Maple Syrup 1. Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes. 2. Carefully remove the coconut milk from the fridge so you don t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl. You can save the thinner coconut water for shakes or other uses. 3. Beat the cream on high until peaks form, about 2-3 minutes. 4. Drizzle a teaspoon of honey in while the beaters are still going. 5. I like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it. Coconut Whipped Cream: Against All Grain
Apple Pear Blueberry Chrisp 1 teaspoon butter or coconut oil 1 cup blueberries 4 apples, peeled and cored and cut into thin wedges 4 pears, peeled and cored and cut into thin wedges 1 tablespoon lemon or orange juice 1/4 cup honey (or maple for a vegan version) 1/4 teaspoon salt 1/2 tablespoon coconut flour 1/4 teaspoon cinnamon 1 cup Grain-free Granola (without the raisins) 1 tablespoon butter or coconut oil, melted 1. Preheat oven to 375 degrees. 2. Grease individual ramekins or 1 large baking dish with the 1 teaspoon butter. 3. Combine the blueberries, apples, pears, lemon juice, honey, salt, coconut flour and cinnamon in a bowl. 4. Combine the granola and the 1 tablespoon butter in a small bowl. 5. Pour the fruit mixture into the baking dishes and bake for 40 minutes, or until bubbling. 6. Reduce the oven to 325 degrees. Spread the granola mixture over the top of the fruit, then bake for 15 minutes until browned. 7. Serve with Coconut Whipped Cream! *See Above Pear Apple Blueberry Crisp: Against All Grain