7 Recipes For The Ultimate Paleo Thanksgiving!

Before we broke bread and let football take over the holiday, simpler times made for cleaner food. Celebrate the paleo way!

Thanksgiving is a holiday to enjoy time with friends, family, and all those delicious carb-loaded, gravy-slathered, sugar-glazed treats that Grandma likes to cook up for the whole family. That's what the holiday has become for many: a diet disaster. I wonder how the pilgrims would judge people slumped in front of football games in a food coma.

Packing on some extra hibernation pounds doesn't have to be a given. There are simple tweaks you can make to traditional Thanksgiving dishes that deliver the punch of flavor, without the punch to the gut!

I'm here to show you how. Combine these seven dishes into one healthy-and-fit Thanksgiving feast, and you'll be serving up fare that would have given the pilgrims six-pack abs.


Deviled Eggs With Guacamole


Hard Boiled Eggs 12

Avocados 2

Hot Sauce 4 tsp

Fresh-squeezed lemon juice 2 tsp

Sea salt

Black pepper

  1. Peel hardboiled eggs; once peeled, cut in half (length-wise). Remove yolks and place in a bowl.
  2. Add avocado to your yolks and mash them together; add hot sauce, lemon juice, sea salt and freshly ground black pepper. Mix thoroughly.
  3. Refill your egg whites halves with avocado/yolk mix.

Nutrition Facts
Serves 12
Amount per serving
Calories 125
Fat9.8 g
Carbs3.9 g
Protein6.7 g


Cranberry Sauce


Fresh cranberries 1 pound

Freshly-squeezed grapefruit juice 3/4 cup

Freshly-squeezed lemon juice 1/4 cup

Lemon zest 1 tbsp

Raw honey 1/2 cup

Allspice 1/8 teaspoon

  1. Place saucepan under medium heat; add grapefruit juice, lemon juice, raw honey and allspice. Stir until honey melts. Juice should be slightly simmering.
  2. Add cranberries and continue to stir.
  3. As the cranberries cook, they'll pop. The sauce is ready when all cranberries have popped.
  4. Let sauce cool in refrigerator and serve with turkey.

Nutrition Facts
Serves 12
Amount per serving
Calories 67
Fat0 g
Carbs18 g
Protein0.1 g


Garlic and Herb Gravy


White onions 2 (medium)

Garlic cloves 5 (finely chopped)

Low-sodium chicken broth 1 quart

Coconut aminos 1 tbsp

Organic unsalted butter 2 tbsp

Organic thyme 1 tbsp (finely chopped)

Sea salt 1/2 tsp

  1. Place saucepan under high heat. Add broth, onions, garlic and thyme, and bring it to a boil. Once it boils, lower heat to low and let it simmer for 30 minutes (or until the onions and garlic are soft).
  2. Add sea salt, pepper, and coconut aminos as it simmers.
  3. Once it's simmered for about 30 minutes, pour mixture to a blender and add 2 tablespoons of butter. Blend until thoroughly mixed.
  4. Serve immediately.
You can also add full fat coconut milk if you want a creamier gravy.

Nutrition Facts
Serves 12
Amount per serving
Calories 32
Fat1.9 g
Carbs2.5 g
Protein1.3 g


Rosemary Apple Roasted Turkey


Turkey 1 (16 pounds)

Olive oil 3/4 cup

Balsamic vinegar 1/2 cup

Sea salt 1 tbsp

Apples 10 (peel, cored and sliced in half)

Rosemary 5 sprigs

  1. Preheat oven to 325 degrees (F) and arrange rack as low as possible in the oven.
  2. Remove the bird's gizzards (eek!).
  3. Rinse turkey and dry using paper towels. Tie its legs together with a string.
  4. Place turkey (breast side up) in a roasting pan.
  5. Put rosemary and two apple halves inside turkey. Sprinkle turkey with olive oil and balsamic vinegar, adding sea salt to taste.
  6. Place remaining apple wedges around the roasting pan.
  7. Place roasting pan in the oven and roast for 4 hours (15 minutes per pound). *Note: if you see the turkey's skin browning too soon, cover turkey with foil.
  8. To know when your turkey is done, check its temperature by sticking a meat thermometer into its thigh. At 175 degrees, the turkey is done.
  9. Once turkey is done, remove it from the oven and let it cool off for 20-30 minutes. Carve and serve!

Nutrition Facts
Serves 12
Amount per serving
Calories 435
Fat22.8 g
Carbs22.6 g
Protein34.7 g


Parsnip Mash


Parsnips 4 (medium, peeled and sliced)

White onion 1/2

Olive oil 2 tbsp

Water 1/2 cup

Sea salt (to taste)

Black pepper (to taste)

  1. Place skillet under medium heat and add olive oil. Once olive oil is hot, add onions. Cook until onions have fried a bit.
  2. Add parsnips and water to the skillet and close with lid. Cook until parsnips have softened.
  3. Pour onion/parsnip mix, sea salt and pepper into a food processor. Process until the parsnips have mashed.
  4. Serve immediately.

Nutrition Facts
Serves 10
Amount per serving
Calories 97
Fat4.2 g
Carbs14.5 g
Protein1 g


Brussels Sprouts


Brussels sprouts 1 pound (halved and then cut into strips)

Yellow onion 1/2 cup (finely diced)

Coconut oil 3 tbsp

Walnuts 1/2 cup (chopped)

Sweet organic cherries 1/2 cup (chopped)

Raw organic honey 3 tbsp

Balsamic vinegar 1 tbsp

Olive oil 1 tbsp

Sea salt and pepper to taste

  1. Place skillet under medium heat and add coconut oil; once oil is hot, add onions and saut? them until they start caramelizing (or turning brown).
  2. Add Brussels sprouts to the skillet and cook until tender.
  3. Toss in walnuts and cherries; cook for 2 minutes and remove from heat.
  4. For dressing: melt honey in a small saucepan and add balsamic vinegar and olive oil. Mix to combine.
  5. Pour dressing over Brussels sprouts. Add sea salt and pepper on top (to taste).

Nutrition Facts
Serves 8
Amount per serving
Calories 165
Fat11.6 g
Carbs14 g
Protein3 g


Pumpkin Pie with Walnut Crust

Ingredients For Crust

Walnuts 3 cups

Baking soda 1 1/2 teaspoon

Sea salt 1/2 teaspoon

Organic unsalted butter 3 tablespoons (melted)

Directions For Crust
  1. Preheat oven to 350 degrees.
  2. Place walnuts, baking soda and sea salt in food processor and blend until finely ground.
  3. Add butter and pulse until butter is mixed in.
  4. Using your spatula, scrape the mixture into your pie pan and using your fingers, spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
  5. Place the pie pan in the oven and bake for 15 minutes.
  6. Remove the crust from the oven and let cool for about 15 minutes (while you prepare the filling).

Ingredients For Pumpkin Filling

Raw organic pumpkin purée 1 15-oz can

Canned full-fat coconut milk 1 cup

Vanilla extract 1 tsp

Ground cloves 1/4 tsp

Cinnamon 1/2 tsp

Ground nutmeg 1/2 tsp

Ground ginger 1/4 tsp

Ground cardamom 1/4 tsp

Sea salt 1/4 tsp

Raw honey 3 tbsp

Arrowroot powder 1 tbsp

Organic free-range eggs 3

Directions For Filling
  1. Mix all dry ingredients together in a separate mixing bowl.
  2. Mix all wet ingredients together in a separate mixing bowl.
  3. Combine both wet and dry ingredients.
  4. Pour filling mixture into the baked crust (*Don't overfill the crust - so you might have a little bit of batter left)
  5. Bake for 1 hour (at 350 degrees) or until the center of the pie is firm.
  6. Let the pie cool completely before cutting.

Nutrition Facts
Serves 12
Amount per serving
Calories 299
Fat27 g
Carbs11 g
Protein6.69 g