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 Paleo 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
Ingredients:
- 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 chopped
- 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}
- Preheat oven to 325 degrees. Spread the cubed bread on a baking sheet and toast in oven for 1 hour.
- 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.
- In a small bowl, whisk the eggs and 1/2 Cup of the Stock
- Combine the baked bread cubes & sautéed vegetables in a large baking dish and pour egg mixture over the dish.
- 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
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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