Sunday, November 17, 2013

Savory Grain Free Dressing

Dressing is such a staple of the Thanksgiving table, but most recipes contain bread.  This is a nutrient packed dressing that uses roasted root vegetables in place of bread.  It can also be made up to three days ahead of time.

Savory Grain Free Dressing
Serves 6-8

2 large turnips, peeled and cubed
3 large sweet potatoes, peeled and cubed
3 large onions, diced
5 large ribs of celery, diced
8 oz. mushrooms, sliced
1 apple, peeled and diced
1 pound of organic/hormone free sage chicken or turkey sausage (optional)
2-3 teaspoons or more garlic powder (to taste)
2-3 teaspoons sage or more (to taste)
1 teaspoon fresh Rosemary, chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon Turmeric
1 teaspoon black pepper
2 teaspoons of sea salt or more (to taste)
½ cup coconut oil, or oragnic, grass fed butter


Preheat oven to 375 degrees.

Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)

Sprinkle with some of the garlic, sage, rosemary, thyme, turmeric, pepper and salt and toss with your hands.

Place into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.  Once you remove the the root vegetables, turn oven down to 350 degrees.

Meanwhile, brown the sausage (if using).  Add in onions, and celery. Cook for 5-7 minutes or until the onions soften.  Add in mushrooms and the apple. Cook for an additional 10 minutes.  Taste and adjust for seasoning. 

Once turnips and sweet potatoes are done, mix with the celery mixture, stir to combine.
Transfer to a greased baking dish and cover with foil or a glass lid, bake for 30 minutes.

*photos are courtesy of Dr. Jockers and his lovely Staff

Paleo Green Bean Casserole

Paleo Green Bean Casserole
Serves 6-8

1 1/2 lb. frozen, organic, green beans, thawed
1 1/2 cups  Coconut Milk
3 tablespoons Organic Butter
3/4 cups of Almond Flour
8 or 1/2 lb. Mushrooms, chopped
1 Onion, diced
Sea Salt
1 teaspoon Garlic Powder
1 teaspoon turmeric
Fresh pepper
3 Cloves Garlic, minced
1 tablespoon Coconut Oil
1 tablespoon Organic Coconut Flour


Place green bean in a colander, pour hot water over them to quick thaw them out.  Drain, and spread into a prepared 9x13 pan. 

In sauté pan, cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter.   Add to the green beans, mix and spread evenly.

In a medium bowl, mix together the Coconut milk, garlic powder, turmeric, and coconut flour.    Pour the mixture over green beans, which should cover them about halfway.  Add salt and pepper over whole dish.

Bake on 350 for 30 minutes.  Add almond meal to top and place under the boiler for 5-10 minutes.  Allow the casserole to cool for 5-10 minutes prior to serving.

*Photo courtesy of Dr. Jockers and his lovely staff.

Cauliflower Puree or Cauliflower Mashed Potatoes

Cauliflower “Mashed” Potatoes-
 serves 6-8

1 large head cauliflower, cut into florets
5 large cloves garlic
Salt to taste
2 tablespoons butter
¼ teaspoon freshly ground nutmeg
¼- ½ chicken broth (as needed)
Freshly ground black pepper to taste

Fill a 6 qt pot with 2 inches of water, insert metal steamer, and bring to a boil.  Add in the cauliflower florets and garlic.  Steam until tender (10 minutes).

Remove and place in a colander to drain.  Once drained sprinkle the florets with salt.

Place florets, garlic, butter, black pepper, nutmeg and ¼ cup broth in the bowl of a food processor. Process until smooth.  Taste and adjust seasoning.

Serve with gravy or enjoy as is.

Paleo Sweet Potato Casserole

I made this for my paleo clients last Thanksgiving and it was a huge hit.  In fact, I make this for regular weeknight dinners for my personal chef clients.  Even the kiddos love it.

Paleo Sweet Potato Casserole
Serves 6-8


3 cups baked sweet potatoes
¼ cup honey
2 eggs
¼ cup coconut oil (or butter)
¼ cup unsweetened applesauce
½ cup unsweetened almond milk
1-1/2 teaspoons pure vanilla extract
½ tsp salt

Crunchy Topping
1 cup almond flour
2 Tablespoons coconut flour
2 Tablespoons honey or maple syrup
⅛  teaspoons pink sea salt
2 Tablespoons coconut oil
2 Tablespoons unsweetened applesauce
½ cup pecan halves, coarsely chopped

Equipment- 8x8 baking dish

Preheat oven to 350F and prepare an baking dish with coconut oil.

Combine all ingredients for the potatoes in a food processor and process until mixture is smooth. Pour mixture into baking dish.

Combine all ingredients for the topping (except pecans) in a medium bowl. Then, stir in pecans. Sprinkle over potatoes.

Bake for 20 mins and until golden brown.

*photos are courtesy of Dr. Jockers and his lovely Staff

Paleo Cranberry Sauce (Gluten Free)

Who doesn't have memories of sliced canned cranberry sauce during Thanksgiving?  Well, may be it was just me, but anyway, here is a great, clean recipe for cranberry sauce that will make you feel like you're cheating.

Paleo Cranberry Sauce

1 pound fresh cranberries, washed and picked through
1 cup fresh squeezed orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground nutmeg
1/4 cup honey or a few drops of stevia


Mix all of the ingredients together in a saucepan over medium-high heat.  Bring the sauce to a boil, then reduce heat to medium-low and simmer until the berries begin to break, or for about 20 minutes.

Remove from heat and allow the cranberry sauce to cool to room temperature. The sauce will become thicker as it cools.

This sauce can be made up to 3 days ahead of time and stored in a airtight container.

photos are courtesy of Dr. Jockers and his lovely Staff

Clean Eating Gluten Free Gravy

Thanksgiving is mere 11 days away.  I know many of you are searching for clean eats to enjoy during Thanksgiving.  Here is simple, but delicious gravy to enjoy along with sliced Turkey or top dressing or mashed potatoes.

Clean Eating Gravy
Serves 8-10


¼ cup butter
1 quart organic chicken 
4 medium to large onions, chopped
1 garlic clove, minced
1 tablespoon coconut flour
1 sprig of thyme
¼ teaspoon turmeric
1 teaspoon pink sea salt
Freshly ground black pepper to taste


Melt butter in a medium size saucepan. Add onions and cook until theyhave soften and turn brown.  Add garlic, stir to combine.  Stir in coconut flour and continue stirring until it thickens and slightly browns.  Add stock, salt, turmeric and thyme. Simmer gently until sauce begins to thicken, 10 – 20 minutes.  Remove from heat. Remove thyme sprigs. 

Blend carefully in a blender until smooth or use an immersion blender. Add freshly ground pepper to taste.

*Photos courtesy of Dr. Jockers and his lovely staff.