Let's Talk Turkey Giveaway, $250 value

In preparation for Thanksgiving, here's a Paleo-friendly and gluten-free stuffing that can easily be modified to your tastes and not scare away the rest of the family with "diet food"...

• 3 ½ cups onion, diced
• 2 ½ cups celery, diced
• 1 cup apple, cored and diced
• 1/4 cup dates, chopped into small pieces (raisins or dried cranberries would also be good)
• 2 cups almond flour
• 2 teaspoons sage
• 2 teaspoons thyme
• 1/4 teaspoon marjoram
• 1/4 teaspoon rosemary
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons butter, ghee or coconut oil
• 3 eggs, whisked

Instructions

1. Grease a medium-sized baking dish
2. Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.
3. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
4. In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.)
   
5. Add the lightly beaten eggs to the bowl and mix well.
6. Add mixture to baking dish and bake at 350F for 45 minutes - 1 hour

My favorite Thanksgiving recipe would have to be pecan pie. While it's loaded with sugar, I'm all about finding sugar free ways to do it. One year we followed a Splenda recipe and used reduced sugar Karo syrup.

Next would be my daughter cranberry dressing. She uses fresh cranberries, melts them down, a little butter, orange juice and orange zest. Comes out delicious!

I enjoy roasted brussels sprouts with baked chicken breast

PUMPKIN FLUFF

1 CAN PUREED PUMPKIN

1 SM PKG SF/FF VANILLA PUDDING

1 SM PKG SF/FF BUTTERSCOTCH PUDDING

3 CUPS OF SKIM MILK

PUMPKIN PIE SPICE TO TASTE

MIX ALL TOGETHER AND CHILL UNTIL FIRM.

My favorite thanksgiving side is cucumbers with sour cream. Thinly slice 3 cukes into rounds. I use my mandoline slicer on the thinnest setting. Use about 3/4 16 oz container of light sour cream and 2T white vinegar. Add salt and pepper to taste. Refrigerate at least one hour to let flavors meld and sauce to thin as the water comes out of the cukes.

http://www.bariatricfoodie.com/sweet-and-salty-potato-casser ole/

 We're  not doing anything for Thanksgiving here since we won't have family coming.

I'll be using this recipe this year for Christmas when the in laws come down.  Can't wait!

It isn't healthy, but it is my favorite!

Pistachio salad

I box pistachio pudding

1 tub cool whip

1 small can pineapple

Mix it all together....yum!

My husband makes roasted Brussels sprouts with turkey bacon. Because he wants me to win this package, he's gave me permission to share his recipe ;)

6 cups of Brussels sprouts, halved

8 slices of Turkey Bacon, cooked, then diced

Salt

Pepper

3 Tbsp Olive Oil

Preheat oven to 385 degrees. In a large bowl, mix Brussels, olive oil, salt and pepper. Toss to coat. 

Pour mixture in roasting pan and place the pan in the oven. Bake for 15 minutes. Remove from oven. Stir mixture to turn over the Brussels sprouts. Sprinkle the chopped bacon throughout the dish.  Return to oven and bake for another 5 minutes. 

Pumpkin muffins with cranberries...

1 cup of almond butter

1/2 cup of pumpkin. (unswet from a can) 

3 eggs

1/4 cup almond milk

Stevia or any other sweetener. (equivalent to 1 cup of sugar) (i use liquid Stevia) 

Pinch of salt

Vanilla (or use pumpkin pie spice mix) 

1/2 cut Shredded coconut

1 tsp baking powder

0.5 to 1 cup whole fresh cranberries. (adds nice tartness) 

Blend eggs with the almond milk, and combine with almond butter and pumpkin , add sweetener, salt and vanilla.  Blend well... Mix shredded coconut and baking powder and mix that into the egg-  almond mixture. Blend well.  Add cranberries and fold them in gently... 

Fill muffin pan or muffin top pan 2/3 full ... Set in 350F oven for 20-25min.   Remove and enjoy. 

I love the mufin top pan - they come out perfect. Makes 2 dozen flat muffin pan tops or 12 muffins

http://www.amazon.com/Wilton-Nonstick-12-Cavity-Whoopie-Pie/ dp/B004CYELQE

Brussel Sprouts!!! Pan roast them in some olive oil and balsamic vinegar. Finish with some Feta on top. Yum!!