5 Incredible Healthy Recipes for Turkey Day

As a chef I enjoy eating food that is delicious and filling. But as a mom I know the importance of good nutrition and healthy choices; keeping that balance can be difficult especially during the holidays. As an alternative, these Thanksgiving Paleo recipes give me some of the comfort food I crave and love without the guilt of those extra pounds. Paleo isn’t about sacrificing taste or quality. It is a choice to live healthier and still enjoy life’s little treasures with the people you love. This year, pass on some new traditions with these recipes that I am sure your family will also enjoy.

Herb Cranberry Glazed Turkey

  • 1 16-18 LB Turkey
  • 1 TBSP of Rosemary Finely Chopped
  • 1 TBSP of Thyme Finely Chopped
  • 3 TBSP of Grass Fed Butter
  • Salt and Pepper
  • 1 Cup Fresh Cranberries
  • 1/4 Cup of Agave
  • 1.5 Cup of Water
  • Pinch of Cinnamon
  • Pinch of All Spice
  • 1/2 Cup of Celery
  • 1/2 Cup of Onion
  • 1/2 Cup of Carrots

To Make Herb Butter:

  1. Let 3 TSP of Grass Fed Butter come to room temperature; add chopped herbs and fold with a spatula until combined. Then set aside to apply under the skin of the turkey.
  2. To Make Cranberry Glaze: Yield 1 Pt.
  3. Add the Agave to a small pot over medium low heat until it bubbles. Then add the fresh Cranberries, water and spices and bring to a simmer until it reduces by half.

To Cook the Turkey: Yield 1 Turkey

  1. Take the butter mixture and massage half of it under the skin of the breast. You may need to use a knife to create a pocket of entry. Use the remaining to spread over the rest of the outside skin. Season liberally with Salt and pepper and stuff the mire poix in the cavity of the Turkey.
  2. Cook the bird for 15 minutes per pound @ 325 Degrees.
  3. Spread half of the cranberry glaze all over the turkey and cook for 10 more minutes then remove the bird from the oven and let it rest.


Bacon Balsamic Green Beans: Yield 1 LB

  • 1 LB of Haricot Verts
  • 1 Shallot
  • 4 Strips of Bacon
  • 1 Oz of Coconut Oil
  • 3 Quarts of Water
  • 1 TBSP Salt
  • 3 TBSP of Balsamic

To Make:

  1. In a large pot bring 3 Quarts of water to a rapid boil and add salt.
  2. Blanch the green beans for 1:30 seconds and remove to a paper towel. I
  3. n a large pot add the oil and shallots, and diced up bacon and cook for 5-10 minutes on medium heat and render down until the onions are translucent and bacon is crispy. Then add the green beans and balsamic and toss to finish.

Apple Butternut Squash Bake: Yield 1 Pan

To Make:

  1. Using a meat slicer or a Mandolin, slice the apples and butternut squash into rings as thin as possible.
  2. When finished, make sure you have no seeds, and in a 9X9 cake pan add a little bit of Coconut milk to cover the bottom of the pan, and shingle butternut squash then apple slices.
  3. Cook in an oven on 325 degrees until golden brown.

Brussels Sprouts and Chestnut Stuffing: Yield 1 Pan

  • 4 cups of diced Gluten Free Bread
  • 8 Brussels Sprouts
  • 6 oz Chestnuts
  • 1 Cup of Chicken Stock
  • 1/2 Cup of Celery
  • 1/4 Cup of Onion
  • 1TBSP of Thyme
  • 1TBSP of Sage
  • 1 TSP of Chopped Garlic
  • Coconut Oil

To Make:

  1. Preheat oven to 400 °F.
  2. Bring Water to a boil and cook the Brussels Sprouts. Shock them in ice water and peel the leaved layers of the sprout off.
  3. Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
  4. Melt the Coconut oil in a heavy-bottomed saucepan over medium heat. Sauté the onion, Garlic and celery until the onion is slightly translucent. Remove from heat and let cool.
  5. Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl. You’d add the nuts or fruit at this stage too. Give it all a toss to combine.
  6. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the blanched Brussels Sprouts Leaves and toss until all the ingredients are coated.
  7. Butter a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve hot.

Pumpkin Bread with Cinnamon Streusel Topping

Pumpkin Bread

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 almond meal
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 1 cup pumpkin purée
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 4 eggs at room temperature
  • Optional: 1/4 cup cranberries, dried cranberries, chocolate chips, or nuts

Streusel Topping:

  • 1 cup chopped pecans or walnuts
  • 1 tbsp. honey
  • 1 tbsp. melted coconut oil
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 tbsp. unsweetened coconut flakes

To Make:

  1. Preheat oven to 325
  2. Line a loaf pan with parchment paper and coconut oil
  3. Combine dry ingredients in large bowl
  4. Whisk together wet ingredients in a separate bowl
  5. Combine dry and wet ingredients
  6. Pour batter into loaf pan
  7. Combine streusel ingredients in a small bowl
  8. Sprinkle streusel mixture on top of bread batter
  9. Bake 50-55 minutes or when a toothpick inserted comes out clean
  10. Remove and let cool for about 10 minutes
  11. Remove loaf from pan by pulling the corners of the parchment paper
  12. Let cool for another 10 minutes and then peel back parchment paper from the loaf.
  13. Slice and enjoy!