Paleo Vegeo Thanksgiving , Stuffing and All!

Paleo Vegeo Thanksgiving sttuffing... need I say anything more? There is just something that was missing before I found the recipe on the Julian Bakery website and tweaked it. Thanksgiving for me has always been about the stuffing. Can we just be honest?

One of my favorite breads is the Julian Cinnamon Bread, or you can go completely vegan with the Paleo Coconut bread. The 
Carb Zero -Cinnamon is gluten free, yeast free, sugar free, soy free, dairy free, and guilt free. Perfect for any diet, diabetic or gluten intolerant person. At 59 calories a slice and 9g of protein and 9g fiber per slice this bread is amazing. This bread is ideal at breakfast time as it will keep you feeling satisfied until lunch with 18g of protein in two slices

The P
aleo Bread -Coconut, is organic, starch-free, grain free, gluten free, yeast free, soy free, dairy Free, and ideal for any diet. 

Now you could probably also use Mikey's Paleo Low Carb English Muffins Toasted Onion or make your own actual grain free bread to use in the stuffing.  I think it would be really interesting to use  the Grain-free Sweet Potato Flatbread from The Healthy Apple (shown above). Does it just look like Thanksgiving is written all over it?

Paleo Vegeo Thanksgiving Stuffing

  • 5 slices of Julian Bakery Cinnamon Carb Zero bread or 5 Low Carb English Muffins {Vegan use the Coconut – Paleo Bread or a recipe for vegan paleo bread}
  • 2 tsp. fresh sage leaves, finely chopped
  • 2 tsp. fresh thyme, finely 
  • 1 tsp. fresh rosemary, finely chopped
  • 1 pastured egg {optional}
  • 2 TBS raw coconut oil
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 1 lb. mushrooms, sliced
  • 2 Tbs. poultry seasoning
  • Salt and pepper to taste
  • 2 c. Vegetable broth {I prefer either homemade or low sodium organic}


  1. Preheat oven to 325 degrees. Spread the cubed  bread on a baking sheet and toast in oven for 1 hour.
  2. In a large pot, add coconut oil, mix in thyme, rosemary, celery, onion and mushrooms and cook on medium heat until the celery is slightly tender. Mix in the poultry seasoning and salt and pepper.
  3. In a small bowl, whisk the eggs and 1/2 Cup of the Stock 
  4. Combine the baked bread cubes & sautéed vegetables in a large baking dish and pour egg mixture over the dish. 
  5. Cover and bake for 30 minutes at 375 degrees. Take out and pour more of the vegetable stock over the dish to moisten if needed and cook for another 10 minutes uncovered to brown the stuffing on top.

You can also add some pre-cooked squash or some diced apples for a new, fun, festive tradition.

Now of course Thanksgiving isn't all about the stuffing. So what other recipes can you make? There are so many but these are a few of my favorite recipes.

Paleo Pear Ginger Cranberry Sauce is an amazing recipe. You can also sub in some orange juice like I do instead of all of that honey. Or use your favorite sugar substitute. I also love using the organic pink Fijian ginger because it gives it a very special flavor, and lends to the cranberry coloring. There is something about pears and cranberries that when I tried it the first time back in about 2009 thanks to a recipe from Wovenfare I just went crazy for the combination! Save some of those cranberries to use on your coconut yogurt before you head out on Black Friday. I recommend getting your coconut yogurt made tomorrow so that it's ready for Friday morning, and you could even just add some of this sauce on top. OMG... I think I just thought up Heaven in a bowl. 

Butternut squash also just screams Thanksgiving to me. Some like it as a soup, but I like it as a caramelized bit of joy food. Healthy Seasonal Recipes has a 
roasted butternut squash with smoked paprika and turmeric that I think you will just love!! If you cook up a little extra squash then you can have a salad when you get back from shopping your heart out on Friday morning... with a nice big turmeric tea latte!! Doesn't that sound delish? If you eat eggs you can add a pastured egg as a protein topper, or toss on some nut cheese and devour to calm your shopping nerves. 

Of course my husband would go into a sulking phase if there wasn't pie. I guess the truth is that pie is what Thanksgiving is really about. We are lucky enough to have a grain-free company here locally that makes the best pie so that I don't have to go through the cooking any longer, but for those of you that love to bake, the Against All Grain Pumpkin Pie may be right up your alley. Ricki Heller also has a vegan grain-free pumpkin pie recipe that you will not go wrong with no matter if you have one vegan in the crowd,  or ten. It's a hit in the taste department.

So now all you need is lots of roasted or sauteed veggies, a big green salad, and a pair of stretchy pants to help you when you roll away from the table. Thanksgiving can be complicated, but you can do it. Play around with favorite recipes and you may be surprised by your own results.



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