I have a lot to be thankful for: my awesome husband and children, the rest of my family and friends, our health, and our overall lack of major worries (although Dave would claim that he has enough worries for the both of us). In addition to reflecting on what I am thankful for, I am thinking about Thanksgiving dinner. I thought I'd post the foods that I am preparing for our dinner next week. Every recipe can be prepared in advance, making your turkey day a whole lot more relaxing!
This year, as in years past, my mom and I will take care of most of the main course foods, while the rest of my family contributes appetizers, desserts, and salad. I'm not one of those people who can say, "Just bring whatever." Neither is my mom. We get together in October, go over notes from last year, determine our menu, and then make our specific requests of those who are joining us. Thanksgiving is also a day I indulge in one of my favorite sides: my mom's whipped potatoes. They are not paleo since they include some dairy, BUT they are the best darn potatoes I have ever had. And I'm never sorry for eating them. If you can tolerate dairy, they are SO worth it!
I just received my turkey delivery today from Door to Door Organics. It will take a week to thaw so it will live in the refrigerator until I prep it on Wednesday. I may post a turkey recipe later, but for now, here's a link to the basic instructions I use to cook a perfect turkey: howtocookathanksgivingturkey.
I hope to update my photos this year, but today you'll have to imagine that these photos are actually really good :). Have a joyful week!
Chorizo Stuffed Dates Wrapped In Bacon
Mandarin Orange Salad
Cranberry Sauce (coming soon)
Baked Whipped Potatoes
Paleo Sausage Stuffing
Sunday, November 11, 2012
- Preheat oven to 350 degrees F.
- Prepare 9x9 cake pan by coating it lightly with coconut oil.
- Sift the dry ingredients into a medium mixing bowl.
- Mix the wet ingredients in a large bowl with a hand mixer, or in a food processor.
- Add the dry ingredient to the wet ingredients and mix until well combined.
- Pour batter into cake pan. (Batter will be thick.)
- Bake for 25-30 minutes or until toothpick inserted in the enter comes out clean.
- Let cool before cutting.
Posted by Pam King at 12:37 PM
Monday, October 22, 2012
I have been trying to incorporate more coconut flour in my baking since I am a self-admitted nut addict and know it's not good to consume too many nuts. So here's my go at pumpkin bites with absolutely no nut products. The texture is like a firm pumpkin pie. These are great topped with creamy cinnamon frosting. Enjoy this delicious fall treat!
Makes 48 bite-sized treats.
1 15-ounce can organic pumpkin puree
1/2 cup unsweetened apple sauce
1/4 cup coconut oil
6 large pastured eggs, room temperature*
1 Tbsp vanilla extract
2 Tbsp raw honey or maple syrup
1/2 cup coconut flour
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp sea salt
1/2 tsp baking soda
*To quickly bring eggs to room temperature, set them in a bowl of warm tap water for about 5 minutes.
Makes 48 mini muffins or bite-sized treats, with enough leftover for 2 full-sized muffins.
|I love my brownie bite pans!|
- Preheat oven to 350 degrees F.
- Combine wet ingredients in a food processor and process until smooth, or combine in a large mixing bowl and use a hand mixer or whisk to combine.
- Sift dry ingredients together in a medium bowl. Pour into wet ingredients and mix until well combined.
- Scoop mixture into bite pan or mini muffin tins lightly greased with coconut oil.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely in bite pan. If you are not using a silicone pan, let cool for 5 minutes then remove from pan and cool completely on a cooling rack.
Posted by Pam King at 11:34 AM
Friday, October 12, 2012
1 4-ounce Sunspire 100 percent chocolate baking bar
1/2 cup coconut butter (I use Nutiva Coconut Manna.)
1 cup raw macadamia nuts, chopped
1/4 tsp sea salt
optional mix-ins: 1/4 cup chopped unsweetened dried cherries, 1/4 cup unsweetened coconut
- Combine chocolate and coconut butter in a double boiler or a heat-proof bowl set over a pan of boiling water.
- Heat until melted and thoroughly combined.
- Remove from heat and stir in macadamia nuts.
- Line the bottom and sides of a pan with waxed paper. Pour chocolate mixture into the pan.
- Sprinkle with salt.
- Place in freezer for 45 minutes or until hardened.
- Break up the chocolate and enjoy this no-cheat treat!
- Store any leftovers in the refrigerator.
Posted by Pam King at 9:43 PM
Wednesday, October 3, 2012
Easy Crock Pot MealsI am on a huge crock pot kick these days and have been experimenting with recipes that are outside of the ordinary. These are some of my favorite crock pot meals that are surprisingly delicious, considering how little work goes into most of them. This week, try using your crock pot each day and see how much it simplifies your life. If you don't have a crock pot, these can be adapted to cook in the oven...but crock pots are not that big of an investment. I recommend you pick one up today!
I want to give a shout out today to all those competing it Fitoberfest at CrossFit Freedom this weekend. If you want some great ideas for take-along foods, check out my earlier post Game On: Take-Along Paleo Fuel to Keep You Strong. I'll be volunteering at the check-in desk Saturday morning, so stop by and say hello! Good luck!
Shopping List for This Meal Plan
Filipino Adobo Chicken Thighs
Beef and Butternut Squash Tagine
Crock Pot Barbecue Ribs
Buffalo Chicken Lettuce Wraps
Beef Pot Roast with Yams
Posted by Pam King at 2:08 PM