Chef Gui here for Origin Weight Loss. I am glad you’re joining Carissa and I for this Paleo Thanksgiving 2017 Survival Holiday Guide.

I know you’re going to love our Holiday paleo recipes. They are convenient, easy, delicious, and more importantly, they will help you lose weight or maintain your ideal weight.

Eating is in our DNA. You see, I grew up in the South of France, where long, opulent holiday dinners are much valued. There is no Thanksgiving there for obvious reasons (Thanksgiving is the quintessential American holiday), but holiday dinners are always meaningful family celebrations with plenty of food to go around.

You see, my wife Carissa, our 5 children and I all love Thanksgiving.

But it’s only at age 28 that I discovered and fell in love with Thanksgiving.

Now, at age 46, Thanksgiving is still my favorite Holiday. I just love the meaningful celebration, showing gratitude and thankfulness, and celebrating with my family.

I want you to enjoy amazing holiday food without the feeling of heaviness, the added weight we put on, and without the guilt of feeling like an utter sloth.

Make no mistake about it, though. My Holiday recipes are no boring diet food. We’re talking real flavor and real enjoyment of food, here.

Because that’s what holiday food should be about.
   

10 Tips To Survive Thanksgiving 2017

   
If you’re cooking this year, this is the key to a successful Thanksgiving:
   

1. Thawing turkey

   
If you must use a frozen turkey, remember that it takes forever to thaw. Always thaw it in your refrigerator. It takes about 2 days.

Also, if you have never tried a Heritage turkey, go for it. Just like the pilgrims tasted years ago. Organic turkeys and wild turkeys are also paleo and really great.

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2. Dry the skin before roasting

   
Any moisture on the skin will prevent a nice, golden browning. Dry the bird with paper towels.
   

3. Rub it

   
Rub the turkey all over with a bit of extra-virgin olive oil or coconut oil. This helps the turkey brown evenly. Sprinkle the turkey with kosher salt (unless you’ve already brined it) to help crisp the skin.
   

4. Oven temperature

   
I prefer to blast first on high heat (425°F) for 30 minutes and then reduce to a low, steady temperature of 325°F from start to finish.
   

5. Roast on convection

   
Most ovens have a convection setting. The only differences are convection eliminates “cold” spots and cut down time by 20%.
   

6. Basting

   
Don’t baste if you like crispy skin. Baste if you prefer a moist skin.
   

7. Keep the door shut

   
If you want your turkey to ever cook, that is.
   

8. Use a thermometer

 

Use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it’s done. If you stuff your turkey, check the internal temperature of the stuffing as well.
   

9. Rest the bird

   
This is the key to a moist turkey. Providing you took the turkey out of the oven as soon as it has reached 165 F, then let it rest for at least 30 minutes, covered with 2 aluminum foil sheets. The internal moisture will rehydrate the bird from the inside out.
   

10. Planning is key

   
Don’t hesitate to let Carissa and I know how your Thanksgiving preparations are going. Ask us questions, and we’ll answer. Tell me if you’re in a last minute pinch. I love helping and hearing from you all.

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Our 2017 Paleo Thanksgiving Menu

 

Appetizers

  • Spinach Artichoke Dip
  • Shrimp Cocktail
  • Sautéed Jumbo Shrimp with Garlic, Parsley and Lemon

Soup and Salad

  • Fall Squash Soup with Cinnamon and Nutmeg (Presented in a huge carved pumpkin! J)
  • Watermelon, Cucumber, and Marcona Almond Salad with a Light Sherry Dressing

Turkey & Gravy

  • Three Roasted Heritage Turkeys with Healthy Gravy
  • Paleo Stuffing with Sausage, Apricots and Pistachios

Sides

  • Green Bean Casserole and Caramelized Pecans
  • Roasted Carrots with Cumin and Golden Raisins
  • Rainbow Roasted Vegetables with Basil, and Fig Glaze
  • Traditional Sweet Potato casserole with Pecans

Others

  • Cranberry Relish

Desserts

  • Berry Salad
  • Flourless Chocolate Cake with Chocolate Ganache

 

THANKSGIVING 2017 PALEO RECIPES

 

The following paleo recipes revolve around traditional fare, but I kept a few surprises for you, like my awesome flourless paleo chocolate cake.

  

paleo thanksgiving
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Zucchini and Sundried Tomatoes Rustic Salad Yum
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 6
Ingredients
  • 2 medium zucchini
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon paprika
  • 1 tablespoon chopped sun dried tomatoes
  • 1 tablespoon fresh basil, roughly chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.

  2. Wash the zucchini, dry, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large, sprayed cookie sheet. Place in oven for 10 minutes, until they soften slightly.

  3. Transfer zucchini to a bowl and toss them lightly with the salt, pepper, vinegar and oil. Sprinkle with sundried tomatoes and basil. Serve immediately.

  

paleo thanksgiving
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Watermelon, Cucumber, and Marcona Almond Salad Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 1 cucumber, unpeeled and cut into 1 1/4-inch cubes
  • 1 small seedless watermelon, cut into 1 1/4-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup feta cheese, torn into large crumbles
  • 2 tablespoons Marcona almonds, toasted
  • salt and pepper to taste
Instructions
  1. Combine the cubed cucumber and watermelon in a large bowl and toss gently to combine.

  2. Whisk together the oil and vinegar and season with salt and pepper to taste.

  3. Add the cheese, the almonds, and then the dressing, and toss gently to combine.

  

paleo thanksgiving
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Healthy Green Soup Yum
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 6
Ingredients
  • 4 quarts water
  • 2 cloves garlic, minced
  • ½ teaspoon chile flakes
  • ¼ cup dried shiitake mushrooms
  • 5 tablespoons miso paste
  • 4 cups chopped kale
  • ½ cup chopped scallions
  • 1 tablespoon fish sauce
  • 2 chicken sausages, casing removed and broken into pieces
  • 4 cups cilantro, chopped
  • 1 lemon
  • salt and pepper to taste
Instructions
  1. In a Dutch oven over medium high heat, cook the sausage for about 2 minutes. Add garlic, chile flakes, greens, scallions, mushrooms, and the water. Bring to a simmer.

  2. Add miso paste, fish sauce, salt and pepper. Simmer for 10 minutes. Turn off. Add herbs and lemon juice.

  

paleo thanksgiving
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Turkey with Cumin, Honey, and Orange Yum
Prep Time
30 mins
Cook Time
3 hr
Total Time
3 hr 30 mins
 
Servings: 8
Ingredients
  • 1 medium turkey
  • 1 cup freshly squeezed orange juice
  • ½ cup honey
  • 2 tablespoons ground cumin
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees on convection.

  2. Combine orange juice, honey, cumin, salt, and pepper in a bowl, and whisk until smooth.

  3. Place turkey in a roasting pan, and spoon the honey mixture over the breast and thighs.

  4. Place turkey in oven and roast for 45 minutes. Spoon accumulated juices back over the turkey, and return to oven.

  5. Turn down the heat to 325F and keep baking the turkey, basting every 30 minutes. If juices dry up, use a couple of tablespoons of water.

  6. To see if the turkey is done, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Cover with aluminum foil and rest 30 minutes before serving.

  

paleo thanksgiving
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Holiday Sausage, Cranberry and Pistachio Stuffing Yum
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Makes 10 cups (1 medium turkey).

Ingredients
  • 12 hot or mild organic turkey sausages, casings removed
  • 3 ribs celery, roughly chopped
  • 3 carrots, unpeeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons finely chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1 cup cloves of garlic, minced
  • 1 cup pistachios
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350F.

  2. In a food processor, process celery, onion and carrots (in batches if necessary) until they are the size of uncooked rice. Transfer to a large bowl. Add sausage and all other ingredients. Mix well.

  3. Stuff into turkey cavity; Bake turkey according to recipe. Place remaining stuffing in a baking dish and bake until golden on top, about 30 minutes.

  4. IMPORTANT NOTE: Whether you decide to stuff a turkey or just bake the stuffing by itself, make sure you use a thermometer: the internal temperature of the stuffing must reach 165F.

  

paleo thanksgiving
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Roasted Carrots with Cumin and Golden Raisins Yum
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 6
Ingredients
  • 10 medium carrots, unpeeled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon cumin seeds, lightly toasted
  • ¼ teaspoon Cayenne pepper
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped fresh tarragon
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 425 degrees. Remove the ends and cut the carrots in half lengthwise and crosswise. Place in a large bowl and toss with the olive oil, cumin seeds, Cayenne, salt and pepper, and thyme leaves.

  2. Place the carrots on a baking sheet in one layer. Roast for 20 to 25 minutes, stirring the carrots once, until slightly caramelized and tender.

  3. Remove the carrots from the oven when done. Sprinkle with tarragon, and raisins and serve immediately, or serve at room temperature.

  

paleo thanksgiving
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Cranberry-Orange Relish Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 2 cups fresh cranberries
  • 1 medium orange (unpeeled but ends removed)
  • ½ cup honey
Instructions
  1. Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Transfer to a bowl and repeat with the other half of orange and cranberries. Stir in honey to taste and store in the refrigerator.

  

paleo thanksgiving
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Edamame and Leek Soup Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Servings: 6
Ingredients
  • 3 medium leeks
  • 2 cups shelled edamame
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • pinch of cayenne
  • 8 cups chicken stock
  • 10 ounces baby spinach
  • grated nutmeg, to taste
  • 2 tablespoons thinly sliced chives, for garnish
  • 2 tablespoons thinly sliced tarragon, for garnish
  • salt and pepper to taste
Instructions
  1. Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks. Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.

  2. Heat up olive oil in a Dutch oven over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 minutes.

  3. Add garlic, Cayenne and cook for 1 minute. Add stock and edamame, and bring to a boil, then reduce to a gentle simmer. Simmer for about 25 minutes.

  4. Using a hand blender, process the raw spinach with the soup. Adjust seasoning and add nutmeg. Thin soup with stock if necessary.

  5. Garnish each serving with a sprinkling of chives and tarragon.

  

paleo thanksgiving
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Chateaubriand with Garlic, Orange and Horseradish Sauce Yum
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 8
Ingredients
  • 1 (4-pound) beef tenderloin, trimmed and tied
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup white horseradish
  • grated zest of half an orange
  • salt and pepper to taste
Instructions
  1. Season tenderloin with salt, pepper, rosemary and garlic.

  2. Preheat oven to 450 degrees. In a large roasting pan, place the meat on the oven’s middle rack and roast until an instant-read thermometer shows 130 degrees (for medium rare), about 20-25 minutes. Let the meat rest for 10 minutes before carving.

  3. In a small bowl, whisk the horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

  

paleo thanksgiving
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Crown Roast of Pork Yum
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 30 mins
 
Servings: 10
Ingredients
  • 1 8 to 9-pound crown roast of pork (10 to 12 ribs)
  • 6 garlic cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon rosemary leaves, chopped
  • 1 teaspoon fresh sage leaves, chopped
  • finely grated zest of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
Instructions
  1. In small skillet under medium high heat, toast fennel seeds until fragrant, 1 to 2 minutes. Place toasted fennel seeds, rosemary, garlic, sage, lemon zest, salt and pepper in a blender. Pulse blender to chop everything up, then add olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a rubber spatula.

  2. Season pork evenly with the herb paste.

  3. Heat oven to 450 degrees. Place roast in a roasting pan and roast for 20 minutes, then turn heat down to 350 and continue roasting until meat registers 145 degrees on an instant-read thermometer, about 1 hour longer. Let rest 15 minutes before carving.

  

paleo thanksgiving
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Dark Chocolate Bacon Yum
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 1 pound thick-cut bacon slices (about 12 slices)
  • 12 ounces unsweetened ultra-dark chocolate containing $85-95% cocoa
Instructions
  1. Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes.

  2. Drain bacon fat from pan and tap dry with a paper towel.

  3. Meanwhile set up a double boiler by heating a large saucepan filled with water over medium heat to a simmer. Set a stainless steel bowl over the simmering water. Add chocolate and stir with a rubber spatula occasionally until smooth and completely melted. Remove bowl and set aside.

  4. Cover a baking sheet with parchment paper. Using tongs, carefully dip half the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with the remaining slices of bacon, dipping them in the melted dark chocolate. Let chocolate set at room temperature and refrigerate until chocolate is hard.

  

paleo thanksgiving
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Aigo Boulido – French Hangover Soup Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Servings: 6
Ingredients
  • 20 garlic cloves, peeled
  • 6 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 12 fresh sage leaves
  • 6 eggs
  • ½ cup unsweetened, whole-grain cereals (Such as Ezekiel’s or Bob’s Red Mill’s), processed into crumbs
  • ½ cup fresh Italian parsley, chopped
  • salt and pepper to taste
Instructions
  1. Heat up the oil in a Dutch oven over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about a minute.

  2. Add chicken stock and bring to a boil over high heat, then lower to a simmer. Cook for 10 to 15 minutes. Salt and pepper to taste.

  3. With a hand blender, process the soup until it is no longer lumpy.

  4. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg one by one for about 3 minutes, removing them delicately as you go, and making sure they don’t break.

  5. Once all eggs are poached, lift them with a slotted spoon and place each one into one soup bowl. Ladle soup over it, sprinkle with a large amount of chopped parsley, and drizzle with a good estate extra-virgin olive oil.

  

paleo thanksgiving
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Grilled Vegetables and Garlic-Lime Aioli Yum
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Servings: 10
Ingredients
For the vegetables:
  • 3 carrots, unpeeled and cut into ¾ inch wedges
  • 1 small head broccoli, cut into florets
  • 3 medium parsnips, peeled and cut into 3/4-inch wedges
  • 3 medium beets, peeled and cut into 3/4-inch wedges
  • 2 bunches scallions, trimmed and halved lengthwise
  • extra-virgin olive oil, for drizzling
  • salt and pepper to taste
For the aioli:
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 large egg yolk
  • ¼ teaspoon cayenne pepper
  • ¼ cup extra-virgin olive oil
Instructions
  1. Preheat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet, and carrots, beets and turnips on another. Place scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated.

  2. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; and carrots, beets and turnips 40 to 50 minutes.

  3. Make the aioli:

    In a food processor, combine all ingredients except olive oil. With the blender running, slowly add the olive oil in a thin, steady stream.

  4. Arrange roasted vegetables on platter. Serve with the aioli on the side.

  

paleo thanksgiving
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Citrus Salad with Champagne Yum
Prep Time
15 mins
 
Servings: 6
Ingredients
  • 2 pink grapefruit
  • 1 white grapefruit
  • 5 navel oranges
  • 2 Meyer lemons
  • Truvia for sprinkling
  • Blanched almonds, for garnish
  • Champagne to taste
Instructions
  1. With a sharp knife, cut the end of all citrus. Place one fruit on a cutting board on one end, so it stays on the board safely. Carefully slicing around the fruit from one end to the other, remove both skin and pith. Repeat for all the fruits.

  2. Slice all the fruit crosswise about 1/4 inch thick. Arrange slices in a bowl, making sure each serving has all colors. Pour enough Champagne to cover the fruits halfway. Add a few blanched almonds to garnish. Sprinkle lightly with Truvia.

Carissa Alinat ARNP

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