Here is a semi-traditional collection of foods to add to your Thanksgiving table. Most are steady go-tos and some are just different enough to add interest during a time of strict tradition without flying in anyone's face. All of these recipes are paleo and follow the specific carbohydrate diet guidelines.
Slow cooker chicken with gravy
Fresh Cranberry Relish
Ridiculously easy chocolate pumpkin pie
find the recipes below
FRESH CRANBERRY RELISH
my mother's recipe
cut off stem ends, slice small, and buzz through a food processor or blender until it is finely chopped
core, chop small, and stir into the orange
one 16 oz bag fresh cranberries
buzz through a food processor or blender until it is finely chopped. stir into the relish.
store overnight and enjoy!
adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam
preheat oven to 350 F set aside a large baking sheet cut two pieces of parchment to the size of the baking sheets
1 3/4 c blanched almond flour1/2 t sea salt1 T finely chopped fresh rosemary1 T finely chopped fresh thyme
combine in a large bowl
1 T olive oil1 large egg
add to dry and stir until thoroughly combined
place dough between your two sheets of parchment paper and roll to 1/16 inch thickness. remove the top piece of parchment paper. transfer the bottom piece with the dough on it to a baking sheet
cut the dough into 2 inch squares
bake 12-15 minutes, until lightly golden. let cool on the baking sheet for 30 minutes, then store or serve.
recipe from Detoxinista.com makes 1 quart
1/2 c 100% fruit juice 2 T gelatin (two packets)
place in a jar and shake until the mixture starts to thicken
1/2 c just boiled water
pour into the jar and shake until the gelatin is dissolved
3 c 100% fruit juice
pour in and shake well to combine
For bars: pour into a standard loaf pan, greased or lined with parchment paper. Set in the fridge for at least 2 hours to firm.
For scoops: simply place the jar in the fridge to chill. A double of this recipe makes exactly a quart which is absolutely perfect for a quart mason jar.
stir in some fresh cranberry relish before it sets and you've got a beautiful and delicious side dish.
SLOW COOKER CHICKEN WITH GRAVY
from Nom Nom Paleo
3 large leeks, white parts only, chopped medium 6 garlic cloves, smashed and peeled
2 T ghee or fat of choice
melt in a large skillet over medium heat and add leeks and garlic. cook until fragrant, about 10 minutes.
1 t tomato paste (or tomato sauce)
add and stir to incorporate. season with salt and pepper. cook until lightly browned, about 10 minutes.
1/2 c chicken stock
deglaze the pan with the broth and transfer vegetables to a slow cooker.
4-5 lb whole chicken
pat dry and season both inside and out with salt, pepper, and the poultry seasoning of your choice. place breast side down over the vegetables.
cook on low 4-6 hours.
transfer the chicken to a platter, tent with foil, and let rest 20 minutes.
blend the vegetables and broth to puree and you've got your gravy.
serve and enjoy.
RIDICULOUSLY EASY CHOCOLATE PUMPKIN PIE
recipe from Chocolate Covered Katie makes one 8-in pie
2 T cocoa powder
1/2 c raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
1/2 c shredded coconut
1/8 t saltscant
1/2 c pitted dates
stir together and process in a food processor or blender until moist.
transfer to 8-in pie dish and smush into pan.
12 T cocoa powder4 T coconut oil, melted
15 oz (1 can) pureed pumpkin1 t vanilla1-2 t cocoa powder1/4 t salt1/2 c honey
Combine all ingredients and blend in a food processor until silky. Pour into pie crust and fridge until chilled.
Serve and enjoy!