Laura Pappas Health Coaching Paleo Thanksgiving and Holiday Resources

Holiday Menu – Paleo Style Just because you follow a Paleo lifestyle doesn’t mean that it needs to make preparing for Thanksgiving stressful. Take a look as some of these amazing Thanksgiving menus and pick some new things to try and make for you, your family, or your friends this Thanksgiving season! To view – open the presentation in slide show so that you can click the blue hyperlinks.

Whole 9’s Thanksgiving Celebrate Thanksgiving Clean Paleo Style with these recipes from Whole 9! Whole 9 Thanksgiving Stuffing Whole 9 Thanksgiving Cranberry Sauce Slow Cooker Turkey Breast Warm Spinach, Prosciutto, & Pistachio Salad Roasted Brussels Sprouts, Squash, and Cranberries Squash and sweet potato bake Roasted Beets and Pistachio Butter Coconutty Butternut Squash Root Vegetables with Cinnamon Walnuts Apple “Pumpkin” Pie Cranberry Waldorf Salad Follow the link to get the detailed recipes!

Everyday Paleo ThanksgivingEveryday Paleo Thanksgiving Menu 2010 Appetizers: Crab Stuffed Mushrooms, Prosciutto Wrapped Pears Main Event: Turkey Sides: Stuffing, Paleo Holiday Yams, Broccoli Cauliflower Casserole, Cranberry sauce Dessert: Everyday Paleo Pumpkin Pie Follow the link to get the detailed recipes!

The Food Lovers Primal Palate – 2011 Thanksgiving Roasted Turkey with Pork Stuffing Stuffed Turkey Breast Roasted Rosemary Turkey Follow the link to get the detailed recipes!

The Food Lovers Primal Palate – 2011 Thanksgiving Carrot Soufflé Roasted Brussels Sprouts Pear and Walnut Salad Tart Cranberry Sauce Haricots Verts (green beans) Garlic and Herb Mashed Cauliflower Roasted Rosemary Beets Follow the link to get the detailed recipes!

The Food Lovers Primal Palate – 2011 Thanksgiving Bill’s Chiffon Pumpkin Pie Dates stuffed with goat cheese Coffee Ice Cream Carrot Cake Chocolate Pudding Pie Follow the link to get the detailed recipes!

Baked Holiday Stuffing from the Paleo Diet Cookbook – Nell Stephenson 2 tablespoons extra virgin olive oil 4 large stalks celery, diced 1 medium yellow onion, diced 4 portobello mushrooms, washed and coarsely chopped 1 medium shallot, minced ½ cup homemade chicken broth (see Chapter 7) 2 tablespoons freshly ground flaxseed 2 tablespoons fresh sage leaves, minced 4 ounces brazil nuts, toasted and coarsely chopped Preheat oven to 350 degrees. Heat olive oil in cast iron skillet over medium heat. Add celery, onion and mushrooms, stirring occasionally, for ten minutes. Toss in shallots and continue cooking for two minutes. Pour in broth and stir. Remove from heat. Stir in flaxseed, sage and brazil nuts. Bake for twenty minutes. Serves four. Follow the link to get the detailed recipes!

Mashed Winter Squash With Indian Spices, From Food & Wine Magazine Ingredients 8 pounds butternut or buttercup squash, halved lengthwise and seeded 1/3 cup plus 1 tablespoon vegetable oil, plus more for drizzling Salt and freshly ground pepper 2 tablespoons black mustard seeds 2 garlic cloves, minced 1 medium onion, finely chopped 1 teaspoon ground coriander 1 teaspoon turmeric 1/4 teaspoon crushed red pepper 1/4 cup water Directions 1.Preheat the oven to 400°. On 2 large, rimmed baking sheets, drizzle the cut sides of the squash with oil and season with salt and pepper. Turn the squash halves cut sides down and roast for about 45 minutes, or until tender. 2.Meanwhile, in a large pot, heat 1 tablespoon of the oil. Add the mustard seeds and cook over moderately high heat, shaking the pot, until they pop, about 1 minute. Transfer the seeds to a small bowl. Add the remaining 1/3 cup of oil to the pot. Add the garlic and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the coriander, turmeric and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Remove from the heat. 3.Using a large spoon, scrape the squash flesh from the skins into the pot. Add the water and cook over moderately high heat, stirring and lightly mashing the squash, until blended and heated through. Season the squash with salt and pepper. Transfer to a bowl, top with the toasted mustard seeds and serve. 4.Make Ahead The mashed squash can be refrigerated overnight. Reheat in a microwave oven before serving. Follow the link to get the detailed recipes!

For more information and healthy eating tips visit Laura’s Blog at and sign up for my newsletter if you haven’t already. It’s monthly, free, and includes tips and recipes to keep you health and energized. Learn more about how I can help you incorporate a healthy – whole foods based Paleo lifestyle into your life to help you feel the best you ever have by previewing my coaching programs.