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Posts Tagged ‘paleo Thanksgiving recipes’

Team TLSP had a very successful dinner, and even our traveling teammates were able to stay paleo this Thanksgiving. Recipes and stories coming soon.

For now, just wanted to share the menu of the Team TLSP Thanksgiving. I really don’t feel like I missed out on anything this year!

Appetizers:

  • Bacon-Wrapped Scallops
  • Deviled Eggs
  • Stuffed Mushrooms

Main Course:

Dessert:

  • Apple Crisp
  • Raspberry-Mint Coconut Milk Ice Cream
  • “Chocolate” Pie

 

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So good you will not even miss apple pie!

My recipe is adapted from Elana’s Pantry. I’ve heard wonderful reviews of her recipe, but we are avoiding agave nectar during our challenge.  Also, I didn’t have any grapeseed oil on hand, so I used coconut oil.

In addition to tasting delicious, it will make your whole house smell like apple pie. I literally couldn’t get a picture of this before people started eating:

Recipe below is taken from Elana’s Pantry- my changes are noted.
Gluten Free Apple Crisp
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon (I used 2 tsp in the crisp, plus I sprinkled the apples with cinnamon before baking)
½ teaspoon nutmeg (I used 1 tsp)
½ cup grapeseed oil Coconut oil
¼ cup agave nectar 5 dates, pitted and chopped
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise
  1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
  2. In a smaller bowl, combine oil, agave and vanilla. First combine oil and vanilla (works best if coconut oil is heated just enough so it is liquid), then stir in chopped dates.
  3. Stir wet ingredients into dry. Use a fork to mash it all together- you want a crumbly consistency.
  4. Place apples in a 2-3 quart glass baking dish (a pyrex bowl or an 8×8 square) Sprinkle with extra cinnamon if you like!
  5. Sprinkle topping over the apples
  6. Cover and bake at 350° for 50 minutes on low rack
  7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
  8. Serve warm


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The paleo version of mashed potatoes!

Here is what I started with:

  1. Chop raw cauliflower and steam until very tender.
  2. Put the cauliflower in a food processer with just a bit of coconut milk and blend until smooth.
  3. Add pepper to taste.

I tasted this, and it was good. It did not, however, taste just like mashed potatoes. The texture was similar, but it tasted still like cauliflower. If I was cooking for myself, this would have been fine. But I was cooking for Team Paleo Thanksgiving, so I wanted to make it a little more special. So, I roasted some garlic, chopped up some green onion, and added a little flax-oil mayonnaise to thicken it up just a bit.  Still didn’t taste like potatoes, but I think it was pretty delicious!

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