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

Roman Lettuce leaf washed and dried 

1 table spoon of cranberry sauces (chunky is ok)

1/4 cup or less of Shredded turkey breast 

 This recipe is just for one person , 

I make a plate of 12 for guest 

HAPPY BLESSED THANKSGIVING !!

Roasted Balsamic Carrots

Assortment of heirloom carrots, peeled and cut in half lengthwise

Olive Oil or Cooking Spray

Salt and Pepper

Good Balsamic Vinegar

Place carrots in single layer on rimmed baking sheet and drizzle with olive oil (or spray with cooking spray).  Season with salt and pepper.  Cook in a 450 degree oven until browned and tender, approximately 20 minutes.  When still hot, drizzle with balsamic vinegar. 

My favorite recipe is mashed sweet potatoes made with just a hint of maple syrup and fat free milk. 

Add a shake of pumpkin pie spices and a spoonful of organic canned pumpkin to your fav vanilla greek yogurt!