What I ate on Thanksgiving | Paleo

Hello hello, I hope you all enjoyed this special time with your families and giving thanks. Today I will be sharing what I ate on Thanksgiving day. How to make homey, warm fall dishes without feeling left out of the feasting of Thanksgiving. I felt completely satisfied and overwhelming happy this Thanksgiving, it was filled with nutritious, wholesome food that fed my soul and my stomach!

Paleo breakfast, Thanksgiving feast, and pie!

Plant-based

Artificial sugar free

Dairy free

Gluten free

BREAKFAST (pre-run fuel)

Chocolate chip - Pumpkin spiced muffins

From the cookbook, Against all grain by Danielle Walker, these grain-free, warm, delicious muffins are both sweet and gratifying.

Ingredients:

Dry

2 cups almond flour

3 tbsp coconut flour

1 tsp baking soda

3/4 cup pureed pumpkin

2 tspCinnamon

1 tsp nutmeg

1/4 tsp clove & cardamom

1/4 dairy free chocolate chips

Wet

2 tbsp coconut oil (melted)

2 eggs

Directions:

1. Preheat oven to 350 degrees

2. Line a muffin tin with baking cups (or have a nonstick pan, don't need them)

3. Place almond flour, coconut flour, baking soda, spices and salt in a bowl and mix to combine

4. Place the remaining wet ingredients in the bowl of a stand mixer and beat on high until combined

5. Slowly incorporate the dry ingredients into the wet, mixing until smooth

6. Gently mix in the chocolate chips

7. Pour the batter into the prepared muffin tin, filling 3/4 the way

8. Bake for 25 minutes, until toothpick inserted into the center of a muffin comes out clean.

Thanksgiving Feast

Stuffed Acorn Squash

1 Acorn squash

Stuffing

1/2 cup Bone broth (add more if cooks off)

2 pounds chicken sausage

4 Apples cubed (different kinds)

1/2 cup Cherries (or raisins/cranberries)

4 stocks Celery

1 tbsp Italian seasoning

2 small onions (diced)

1 garlic clove (minced)

1 tbsp Sage

1/2 cup fresh parsley

Directions

1. Cut squash in half & bake in oven for 40 minutes on 350 degrees (until soft)

2. Add onion, garlic, bone broth and celery to pan until translucent.

3. Add chicken until browned.

4. Add apples and cranberries until soft

5. Add stuffing mixture into the squash & enjoy!

Dessert

Paleo Chocolate Pie

From the cookbook, Against all grain by Danielle Walker

This delicious, rich chocolate pie is made with real, whole ingredients. It satisfies your sweet tooth and is great for any occasion.

~ Paleo (grain-free), No artificial sugars, Dairy free ~

Ingredients:

Crust

2 cups blanched almond flour

2 tbsp coconut flour

1/2 cup unsweetened cocoa

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup organic honey

1/4 cup coconut o

2 oz unsweetened chocolate (dairy free)

3 tsp pure vanilla extract

Filling

2 tbsp water

2-3/4 tsp unflavored gelatin

2-1/2 cups coconut milk

4 egg yolks

3/4 cup grade B maple syrup

1/4 tsp sea salt

4 oz unsweetened chocolate, roughly chopped

1-1/2 tsp pure vanilla extract

-1 cup Coconut Milk Whipped Cream (Optional, I ate the pie with dairy-free cashew vanilla ice cream instead!)

Directions:

1. Preheat oven to 350 degrees

2. Make crust. Sift dry ingredients into bowl of a stand bowl or mixer

3. Place the remainder of ingredients in a saucepan set over low heat until melted

4. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer until fully combined

5. Press the dough into a 9-inch pie pan, make sure to spread it evenly along the bottom and up the sides

6. Bake for 12 minutes, then let cool

7. Make the filling. Place the water in a small bowl and sprinkle gelatin over it

8. Place coconut milk in a saucepan set over medium-high heat to warm.

9. Place egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine

10. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously

11. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let boil, or the yolks will curdle.

12. Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat a spoon

13. Pour the custard through a mesh sieve into a bowl

14. Add the chocolate pieces and vanilla, whisking until smooth

15. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm

16. Let it sit at room temperature for 20 minutes prior to serving. Top with whipped cream/ ice cream.

There you have the most delicious, guilt-free pie you will ever have! It is perfect for a number of occasions, and certainly hits the sweet spot.

Thank you so much for reading, I hope you try out these yummy recipes for the holidays or even just as a treat!

So much love, Autumn

Social Media:

Instagram: Autumn_olson7

Twitter: Autumn_olson7

YouTube: Autumn Olson