Paleo Challenge Thanksgiving Menu
Sausage Stuffed Bacon Wrapped Dates
Brinned Roast Turkey
Easy Paleo Herb Gravy
Zesty Cranberry Sauce
Roasted Green Beans
Sauteed Brussels Sprouts
Vanilla Bean Sweet Potato Mash
Paleo Herb Biscuits
Pumpkin Chiffon Pie
Apple Crisp
Sausage Stuffed Bacon Wrapped Dates Paleo Challenge via Primal Peak
Prep time: 20 mins Cook time: 40 mins Total time: 1 hour
Serves: 8
Ingredients
• 16 large medjool dates
• 2 large pre-cooked mild italian sausages (such as Applegate Farms Organics) • 8 slices of bacon
Instructions
1. Preheat oven to 375 F.
2. Carefully slice each date lengthwise on one side to remove the pit.
3. Slice the sausages crosswise into 8 pieces each (16 total).
4. Cut the bacon strips in half crosswise.
5. Place one piece of sausage in each date and wrap each date with a piece of bacon (securing with a wooden toothpick if necessary).
6. Place the bacon wrapped dates on a parchment lined baking sheet.
7. Bake for about 40 minutes, until bacon cooks and browns to your desire.
Brined Roast Turkey
Paleo Challenge via Primal Peak
(brine from allrecipes.com)
Brine Ingredients
• 1 gallon vegetable broth
• 1 cup of sea salt
• 1 tbsp. crushed dried rosemary • 1 tbsp. dried sage
• 1 tbsp. dried thyme
• 1 tbsp. dried savory
• 1 gallon ice water
Other Ingredients
• Whole fresh turkey
• 2 - 4 tbsp. Extra virgin olive oil
• 1 tsp. dried sage (or 1 tbsp. fresh)
• 1 tbsp. dried rosemary (or more fresh) • 1 tbsp. dried thyme (or more fresh)
• 1 tsp. sea salt
• 1 tsp. black pepper
• Stuffing:
1 - 2 lemons, quartered
2 carrots, peeled and quartered 2 celery stalks, rough chopped 1 onion, peeled and quartered 1 apple, quartered
fresh herb stalks (optional)
Instructions
1. In a large stock pot, combine vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stir
ring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket, or a large brinning bag. Stir in ice water. 3. Wash and dry your turkey. Mark sure to remove the innards. Place turkey breast side down into the brine.
Make sure that the cavity gets filled. Place the bucket/bag in the refrigerator overnight.
4. Carefully remove turkey, draining excess brine and pat dry. Discard the brine.
5. Preheat oven to 325oF - 350oF.
6. OPTIONAL: Carefully loosen the skin around the breast of the turkey by gently sliding your fingers between
the skin and meat. Mix the olive oil, sage, rosemary, thyme, salt and pepper in a small bowl. Spoon some of
this mixture between the skin and meat of each breast and carefully spread within.
7. Use remaining herb mixture to coat the outside of the turkey.
8. Stuff the turkey with fruits and veggies and any fresh herb stalks.
9. Tie the legs together with kitchen twine and place turkey in a roasting pan.
10. Cook according to size.... and note that a brined turkey will cook a touch faster, so keep an eye on the
temperature of the meat. Allow 20 to 25 minutes per pound for turkeys up to 6 pounds and 15 to 20 minutes per pound for larger birds. For turkeys over 16 pounds allow 13 to 15 minutes per pound. Remember to baste every 30 minutes. Poultry should reach 165 to 175 degrees before removing from the oven. Allow the turkey to sit for 20 minutes once removed from the oven and before carving.
Brine Ingredients
• 1 gallon vegetable broth
• 1 cup of sea salt
• 1 tbsp. crushed dried rosemary • 1 tbsp. dried sage
• 1 tbsp. dried thyme
• 1 tbsp. dried savory
• 1 gallon ice water
Other Ingredients
• Whole fresh turkey
• 2 - 4 tbsp. Extra virgin olive oil
• 1 tsp. dried sage (or 1 tbsp. fresh)
• 1 tbsp. dried rosemary (or more fresh) • 1 tbsp. dried thyme (or more fresh)
• 1 tsp. sea salt
• 1 tsp. black pepper
• Stuffing:
1 - 2 lemons, quartered
2 carrots, peeled and quartered 2 celery stalks, rough chopped 1 onion, peeled and quartered 1 apple, quartered
fresh herb stalks (optional)
Instructions
1. In a large stock pot, combine vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stir
ring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket, or a large brinning bag. Stir in ice water. 3. Wash and dry your turkey. Mark sure to remove the innards. Place turkey breast side down into the brine.
Make sure that the cavity gets filled. Place the bucket/bag in the refrigerator overnight.
4. Carefully remove turkey, draining excess brine and pat dry. Discard the brine.
5. Preheat oven to 325oF - 350oF.
6. OPTIONAL: Carefully loosen the skin around the breast of the turkey by gently sliding your fingers between
the skin and meat. Mix the olive oil, sage, rosemary, thyme, salt and pepper in a small bowl. Spoon some of
this mixture between the skin and meat of each breast and carefully spread within.
7. Use remaining herb mixture to coat the outside of the turkey.
8. Stuff the turkey with fruits and veggies and any fresh herb stalks.
9. Tie the legs together with kitchen twine and place turkey in a roasting pan.
10. Cook according to size.... and note that a brined turkey will cook a touch faster, so keep an eye on the
temperature of the meat. Allow 20 to 25 minutes per pound for turkeys up to 6 pounds and 15 to 20 minutes per pound for larger birds. For turkeys over 16 pounds allow 13 to 15 minutes per pound. Remember to baste every 30 minutes. Poultry should reach 165 to 175 degrees before removing from the oven. Allow the turkey to sit for 20 minutes once removed from the oven and before carving.
Easy Paleo Herb Gravy
Nom Nom Paleo (and Elan’s pantry)
Ingredients
• 1 quart organic chicken broth
• 2 large onions, roughly chopped
• 1/2 tsp. dried thyme
• 2 tbsp. grass-fed unsalted butter, or pan drippings • 6 - 8 cloves of peeled garlic
• Salt and pepper to taste
• 1 tbsp. coconut aminos (Coconut Secret brand)
• Splash of heavy cream (optional)
Instructions
1. Add onions, garlic, broth and thyme to a medium saucepan and bring to a boil.
2. Reduce heat to low and let simmer for about 30 minutes or until onions and garlic are really soft.
3. Add salt, pepper and coconut aminos and check for taste.
4. Cafefully pour contents into a high-speed blender (like VitaMix), add 2 tbsp. butter or drippings and blend
until uniform.
5. Stir in heavy cream if using.
Ingredients
• 1 quart organic chicken broth
• 2 large onions, roughly chopped
• 1/2 tsp. dried thyme
• 2 tbsp. grass-fed unsalted butter, or pan drippings • 6 - 8 cloves of peeled garlic
• Salt and pepper to taste
• 1 tbsp. coconut aminos (Coconut Secret brand)
• Splash of heavy cream (optional)
Instructions
1. Add onions, garlic, broth and thyme to a medium saucepan and bring to a boil.
2. Reduce heat to low and let simmer for about 30 minutes or until onions and garlic are really soft.
3. Add salt, pepper and coconut aminos and check for taste.
4. Cafefully pour contents into a high-speed blender (like VitaMix), add 2 tbsp. butter or drippings and blend
until uniform.
5. Stir in heavy cream if using.
Zesty Cranberry Sauce
Paleo Challenge via Primal Peak
Ingredients
• 6 cups of fresh organic cranberries, rinsed • 11⁄2 cups unfiltered, organic apple juice
• 2 oranges (zest of 11⁄2 and juice from both) • Zest from 1 lemon
• 1⁄4 cup raw honey
• 2 cinnamon sticks
• 11⁄2 tsp. fresh ginger, grated
Instructions
1. Place cranberries in a medium sized saucepan.
2. Add apple juice, orange zest and orange juice to the pot and bring to a boil over med-high heat.
3. Add lemon zest, honey, cinnamon sticks and ginger, reduce heat to low, and allow cranberries to simmer and
pop. Stir occasionally.
4. After most of the cranberries have popped and the sauce has thickened, remove from heat and allow to cool. 5. Transfer the sauce to a glass Tupperware and store in the fridge to further “flavor-fy” until ready to use.
Notes
This dish is one that is best made a day or two in advance.
Ingredients
• 6 cups of fresh organic cranberries, rinsed • 11⁄2 cups unfiltered, organic apple juice
• 2 oranges (zest of 11⁄2 and juice from both) • Zest from 1 lemon
• 1⁄4 cup raw honey
• 2 cinnamon sticks
• 11⁄2 tsp. fresh ginger, grated
Instructions
1. Place cranberries in a medium sized saucepan.
2. Add apple juice, orange zest and orange juice to the pot and bring to a boil over med-high heat.
3. Add lemon zest, honey, cinnamon sticks and ginger, reduce heat to low, and allow cranberries to simmer and
pop. Stir occasionally.
4. After most of the cranberries have popped and the sauce has thickened, remove from heat and allow to cool. 5. Transfer the sauce to a glass Tupperware and store in the fridge to further “flavor-fy” until ready to use.
Notes
This dish is one that is best made a day or two in advance.
Roasted Green Beans
Paleo Challenge via Primal Peak
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 10
Ingredients
• 2 lbs. green beans (or haricots verts), stems removed • 11⁄2 tbsp. coconut oil, melted
• Sea salt and black pepper to taste
Instructions
1. Preheat oven to 425o F.
2. Line a baking sheet with parchment paper and preheat in oven for 5 minutes. 3. Toss green beans with coconut oil, salt and pepper in a large bowl to coat.
4. Carefully remove pan from oven and add green beans in a single layer.
5. Bake for 7 – 8 minutes until tender, but crisp.
Notes
You may need two baking sheets to keep the beans in a single layer.
Serves: 10
Ingredients
• 2 lbs. green beans (or haricots verts), stems removed • 11⁄2 tbsp. coconut oil, melted
• Sea salt and black pepper to taste
Instructions
1. Preheat oven to 425o F.
2. Line a baking sheet with parchment paper and preheat in oven for 5 minutes. 3. Toss green beans with coconut oil, salt and pepper in a large bowl to coat.
4. Carefully remove pan from oven and add green beans in a single layer.
5. Bake for 7 – 8 minutes until tender, but crisp.
Notes
You may need two baking sheets to keep the beans in a single layer.
Shredded Brussels Sprouts with Prosciutto Paleo Challenge via Primal Peak
Serves: 6
Ingredients
• 2 lbs. Brussels sprouts
• 4 oz. all-natural prosciutto • 2 cloves garlic, finely diced • 3 Tbsp. coconut oil
• Juice from 1⁄2 a lemon
• Salt and pepper to taste
Instructions
1. Wash Brussels and remove outer leaves.
-
Shred Brussels sprouts in a food processor (with the slicing blade) or carefully by hand with a chef ’s knife. Set
aside.
-
Rough chop the prosciutto.
-
Heat a large skillet or sauté pan over medium heat. Add 1 Tbsp. of coconut oil.
-
Once oil has melted and coated the pan, add the prosciutto and cook until starting to crisp (stirring often)
(about 5 minutes).
-
Add finely diced garlic, mixing with prosciutto until fragrant (about 30 seconds).
-
Add the remaining coconut oil and the shredded Brussels sprouts to the pan. Toss and cook until tender and
slightly browned.
-
Add lemon juice to coat and season with salt and pepper to taste.
Vanilla Bean Sweet Potato Mash
Paleo Challenge via Primal Peak
Prep time: 15 mins Cook time: 25 mins Serves: 10
Ingredients
• ~12 cups, peeled and chopped sweet potato • 3 tbsp. grass-fed butter (or ghee)
• 1⁄2 cup full-fat canned coconut milk
• 6 inches of vanilla bean
• Sea salt to taste
Instructions
1. Add sweet potatoes to a large pot.
2. Just cover with water and bring to a boil over medium-high heat (about 10 minutes).
3. Reduce heat to medium and simmer (low boil) for an additional 15 minutes.
4. Drain liquid from pot.
5. Carefully slice vanilla bean vertically to open the pod. Using the edge of a knife, scrape the bean specks out of
the pod. Make sure to get as much as you can!
6. Add vanilla bean speaks, butter and coconut milk to the pot.
7. Using an immersion blender or a potato masher, mash the potatoes and combine the ingredients into your
desired consistency.
Notes
Real (and costly) vanilla bean is worth it in this dish! A treat that is a Thanksgiving tradition in our house. You may substitute 2 tsp. of vanilla extract instead.
Prep time: 15 mins Cook time: 25 mins Serves: 10
Ingredients
• ~12 cups, peeled and chopped sweet potato • 3 tbsp. grass-fed butter (or ghee)
• 1⁄2 cup full-fat canned coconut milk
• 6 inches of vanilla bean
• Sea salt to taste
Instructions
1. Add sweet potatoes to a large pot.
2. Just cover with water and bring to a boil over medium-high heat (about 10 minutes).
3. Reduce heat to medium and simmer (low boil) for an additional 15 minutes.
4. Drain liquid from pot.
5. Carefully slice vanilla bean vertically to open the pod. Using the edge of a knife, scrape the bean specks out of
the pod. Make sure to get as much as you can!
6. Add vanilla bean speaks, butter and coconut milk to the pot.
7. Using an immersion blender or a potato masher, mash the potatoes and combine the ingredients into your
desired consistency.
Notes
Real (and costly) vanilla bean is worth it in this dish! A treat that is a Thanksgiving tradition in our house. You may substitute 2 tsp. of vanilla extract instead.
Paleo Herb Biscuits
Paleo Challenge via Primal Peak
Total time: 30 mins
Serves: 12
Ingredients:
• 31⁄2 cups almond flour
• 3⁄4 tsp baking soda
• 1⁄4 tsp salt
• 11⁄2 tsp dried rosemary
• 1 tsp dried thyme
• 1⁄2 tsp dried oregano
• 4 eggs
• 1 Tbsp raw honey (optional) • 2 garlic cloves, finely chopped
Instructions:
1. Preheat oven to 325.
2. Combine all dry ingredients in a large bowl.
3. In a separate bowl, whisk the eggs. Add in honey and combine.
4. Add egg mixture to dry ingredients and gently mix until uniform. Fold in chopped garlic. 5. Spoon batter into a 12 count muffin tin lined with baking cups.
6. Bake for 15 minutes until tops are slightly golden brown.
Ingredients:
• 31⁄2 cups almond flour
• 3⁄4 tsp baking soda
• 1⁄4 tsp salt
• 11⁄2 tsp dried rosemary
• 1 tsp dried thyme
• 1⁄2 tsp dried oregano
• 4 eggs
• 1 Tbsp raw honey (optional) • 2 garlic cloves, finely chopped
Instructions:
1. Preheat oven to 325.
2. Combine all dry ingredients in a large bowl.
3. In a separate bowl, whisk the eggs. Add in honey and combine.
4. Add egg mixture to dry ingredients and gently mix until uniform. Fold in chopped garlic. 5. Spoon batter into a 12 count muffin tin lined with baking cups.
6. Bake for 15 minutes until tops are slightly golden brown.
Paleo Apple Crisp Inspired by Jen’s Gone Paleo
Prep time: 25 mins Cook time: 45 mins
Serves: 10
Ingredients
• 12 apples, cored and chopped • Lemon zest from 2 lemons
• Lemon juice from 1 lemon
• 2 tbsp. arrowroot powder
• 4 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
Ingredients
• 12 apples, cored and chopped • Lemon zest from 2 lemons
• Lemon juice from 1 lemon
• 2 tbsp. arrowroot powder
• 4 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ginger
• 1 tsp. salt
• 4 tbsp. melted coconut oil
• 2 cups almond flour
• 1⁄4 cup flaxseed meal (optional)
• 1⁄2 cup ground walnuts
• 1⁄2 cup sliced almonds
• 1 cup shredded unsweetened coconut • 1⁄4 cup maple syrup
• 4 more tsp. cinnamon
• Dash of salt
• 4 tbsp. melted coconut oil
• 2 cups almond flour
• 1⁄4 cup flaxseed meal (optional)
• 1⁄2 cup ground walnuts
• 1⁄2 cup sliced almonds
• 1 cup shredded unsweetened coconut • 1⁄4 cup maple syrup
• 4 more tsp. cinnamon
• Dash of salt
Instructions
1. Preheat oven to 350o F.
2. Mix apples, lemon zest, lemon juice, arrowroot, 4 tsp. cinnamon, nutmeg, ginger and salt in a large bowl and
place in a 9 x 13 inch baking dish.
3. Combine coconut oil, almond flour, flaxseed meal, walnuts, almonds, coconut, maple syrup, cinnamon and
dash of salt in a medium bowl.
4. Evenly distribute this topping mixture over the apples. Place baking dish in oven for 45 to 55 minutes.
Notes
If you are worried about burning the topping, tent with foil for first half of bake time.
3. Combine coconut oil, almond flour, flaxseed meal, walnuts, almonds, coconut, maple syrup, cinnamon and
dash of salt in a medium bowl.
4. Evenly distribute this topping mixture over the apples. Place baking dish in oven for 45 to 55 minutes.
Notes
If you are worried about burning the topping, tent with foil for first half of bake time.
Primal Pumpkin Chiffon Pie From Primal Palate
Ingredients
• 1 Tbsp. Unflavored Gelatin
• 1/2 cup Organic Heavy Whipping Cream, optional • 1/2 cup Almond Milk, unsweetened
• 1/2 tsp Ginger Root
• 1/2 tsp ground Nutmeg
• 1/2 tsp Salt
• 16 oz Pumpkin Puree
• 2/3 cup Grade B Maple Syrup
• 3 Pastured Eggs, separated
• 3/4 tsp ground Cinnamon
Process
1. Make an almond flour pie crust in a 9-inch pie pan.
2. In a saucepan combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond
milk.
3. Mix thoroughly.
4. Cook over medium heat, stirring constantly until it boils.
5. Remove from heat, and allow to cool.
6. Once the pan is cool enough, put the filling in the fridge to chill until set.
7. Beat egg whites until stiff.
8. Once pumpkin filling has cooled and set in the fridge, remove from fridge and fold pumpkin filling into the
whipped egg whites.
9. Pour filling into “Nutty Pie Crust” (below).
10. Cover pie with plastic wrap and cool in the fridge until set.
11. An optional topping is to whip heavy cream and sprinkle with cinnamon.
Nutty Pie Crust
Paleo Challenge via Primal Peak
Ingredients
• 3⁄4 cup walnuts
• 3⁄4 cup pecans
• 4 Tbsp. melted butter • Pinch of sea salt
Instructions
1. Preheat oven to 350.
2. Grind nuts in a food processor until finely chopped.
3. Mix with butter and salt in a pie dish. Once combined, press firmly to mold crust along bottom and slightly
up side of pie dish. 4. Bake for 10 minutes.
