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Eating Right on Thanksgiving- Tips & Recipes

October 9, 2010

A Primal Thanksgiving – Eating a low carb, high nutrient dinner!

Happy Thanksgiving to my readers and Fitters! As we head into fall and all the wonderful family get together’s coming up, I will give some tips and recipes on how to keep your Primal/Low carb eating in check. So give thanks to that inner caveman/woman and ALL the abundance of whole foods we have access to, ENJOY! ~ your coach, Michelle

First off – focus on the Turkey:

 Find yourself a butcher, farmer that select or raises organic, free range meat!

  • Add cinnamon to your herbs
  • Use organic butter (yummm)

 What about the Stuffing you ask????

Here is my take: Cook your Turkey upside down to let the natural fat and juices flow through the meet, use butter to baste. I don’t make heavy breaded stuffing nor do I care for no carb stuffing as it is high in dried fruit and nuts, however here is one low carb stuffing recipe:

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

The APPY’s:  This is simple: Bacon wrapped scallops …. HEAVEN!

The Veggies:  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.

When done, remove from oven, and when cool enough to handle, carefully take out some squash flesh but leave the shells intake. Put the removed squash flesh in a bowl and set aside.

Heat oil in a large skillet or heavy bottomed pot. Saute onions in oil over medium low heat until very golden, about 10-15 minutes. Add salt and pepper and frozen leaf spinach and turn up heat to medium/med.high, stirring frequently to break up spinach as it thaws. Add nutmeg and cinnamon.

When tender, add to the squash flesh in the bowl and mix well. Put a scoop of the mixture into each squash shell and return to the oven and heat through, about 10-15 min. Serve hot.

Variations: add raisins and/or pine nuts to the spinach mixture. If you do dairy, grate some smoked gouda into the spinach mixture, and top the stuffed squash a little more cheese. It’s really good melted on top.

Baked Brussel sprouts:  Cut in half Brussel sprouts put in baking dish along with butter and coconut oil S/P, bake at 350 degrees for approx 15 – 20min depending on size of sprouts

The last 5min through in a couple of handfuls of course chopped pecans.

YOU say Michelle you forgot the Thanksgiving favourite! MASHED POTATOES!

 Nope, here you go …. Primal style:

 Traditional Cauliflower Mash

Makes 4 Servings

  • 1 head
  • 1 cup
  • 1 Tbsp
  • 3 cloves
  • 1/2 tsp
  • to taste
  • Cauliflower
  • Chicken broth
  • Extra virgin olive oil
  • Fresh garlic, crushed
  • Shallot pepper mix
  • Salt and pepper

Instructions

  1. 1. Wash and cut the cauliflower into more or less even pieces. Crush the garlic.
  2. 2. In a shallow pan, add enough broth to just cover the bottom. Bring to a boil.
  3. 3. As soon at the broth boils add the cauliflower and garlic and cover. Set a timer for 5 minutes. It is important not to overcook vegetables in order to maximize their taste and nutrition. Add more broth if needed.
  4. 4. Puree the cauliflower and garlic in a food processor until very smooth. Add enough of the remaining broth until it reaches the desired consistency.
  5. 5. Fold in the olive oil until well combined.
  6. 6. Season the mash with more salt and pepper if desired.
  7. 7. Serve with some fresh parsley and a sprinkle or finely grated Parmesan cheese if desired.

 OH… the Cranberry Sauce:  Cranberry Sauce with Dried Apricots

1 pound fresh cranberries
1 ½ cups water
½ cup dried apricots, cut into quarters (Sulpher free) Located at Roots
¼ cup currants (sulphur free)
2 tablespoons Local Raw Honey
¼ teaspoon ginger zest
1 teaspoon orange zest

1. Pick through the cranberries, discarding the soft and rotten ones, wash the rest
2. Place cranberries and water in pot, bring to a boil and then turn down to a simmer for 10 minutes
3. Add the apricots and currants, simmer for five minutes
4. Add Local Raw Honey, orange and ginger zest and simmer five minutes

 AND last but not least the DESSERT! Yes we Primals can ceate a pretty awesome dessert

And Don’t Forget Dessert:  Cinnamon Walnut Turtles

 Note: Various spices and nuts can be substituted. Can add coconut and dried fruits.

Ingredients:
2 cups walnuts
1 cup raw honey
1/2 cup cinnamon
1 teaspoon vanilla
Directions:
In a large bowl, mix honey, cinnamon and vanilla into paste. Stir in walnuts until thoroughly coated. Form into small clusters and dehydrate at least 24 hours.

 Primal Pumpkin Pie  

• 3 1/2 C pumpkin puree
• 1/2 C unsweetened applesauce
• 2 eggs
• 1/4 C Local raw honey
• 2 Tbsp ground almonds
• 1/2 tsp each of ginger, cloves, cinnamon, allspice, and nutmeg
• 1 C pecans

Combine all of the ingredients except the pecans in a bowl, mix well. Pour into a dish for baking pies. Cover with the pecans. Bake at 350 degrees for 45 minutes.

If the pie is chilled before serving, it will cut and serve much better. It tends to crumble more easily if still warm.

Recipe for a healthy mind:

Create a Gratitude list this Thanksgiving!

List 10 things you are grateful for, then make this a daily habit 

Wishing you and yours a healthy wonderful Thanksgiving Holiday!

Your Coach,

Michelle

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