So this Thanksgiving we are celebrating Thanksgiving with The Cowart Family Paleo Style. Stephanie and I have been search for the best of the best recipes from some of our favorite blogs. We are even tweaking some "regular" recipes to fit our Paleo theme.
- Banana Bread with homemade applebutter (apples from a local orchard)
- Cranberry Pumpkin Muffins (Stephanie)
- Cranberry Orange Chicken (I used this recipe as a base for our version, 2 cans of organic whole cranberry sauce, 1 orange zested and juiced, salt and pepper, garlic and onion powder)
- Green Bean Casserole
- Sweet Potato Casserole (This one I made up after looking at several different recipes- see below)
- Stuffing (Stephanie is making this one, I think doubling the recipe)
- Pressure Cooker Kale, Carrots and Onion (Stephanie is making this)
- Brown and Wild Rice w/ Onion and Celery (We both are bring different parts for this one)
- Roasted Brussel Sprouts (Stephanie is making this)
- Rolls (From a Pamela's Baking Mix)
- Apple Crisp (turned the pie into a crisp, using a 9x13 and extra apples)
- Vanilla Coconut Ice Cream
- Pumpkin Gingerbread Cake with Maple Vanilla Frosting (Stephanie)
- Water with Cranberry and Lemon
- Apple Cider
Sweet Potato Casserole (makes two large dishes)
10-12 small to medium sweet potatoes
1 can full fat coconut milk
1/4 c. melted coconut oil
1/4 c. agave
spices (cinn, allspice, nutmeg)
- Bake sweet potatoes. Scoop out filling into large bowl and add remaining ingredients. Use immersion blend and blend completely. Pour into your two oiled dishes.
1 c. chopped walnuts
1/2 c. slivered almonds
1/4 c. shredded unsweetened coconut
1/4 c. coconut flour
1/4 c. almond flour
1 t. allspice
1/4 c + 1 T. maple syrup
1/4 c melted coconut oil
- Mix all the topping ingredients together and divide. Sprinkle onto of sweet potato mixes.
Still working on the cooking time ... Probably 350 for 45 min ...