This Thanksgiving, our little family of four is spending a quiet, restful holiday at home. Things have been stressful for my husband both at work and at school and so I’m trying to make his 1.5 days off as life-giving and soul-nourishing as possible for him. We’ll be sleeping in, watching football, eating some good food, reflecting on all that we have to be thankful for, playing board games and possibly even playing some Wii together. And I’m planning on making these donuts for breakfast.
Today, I’ve been getting a head start on what will be my first ever Paleo Thanksgiving dinner!! (Click on the links to see the recipes that I’m using.) And I hope that you all have a wonderful Thanksgiving!
Olson’s Thanksgiving Meal:
Bacon wrapped filets, tossed on the grill (This year, we swapped these out for the turkey since my family doesn’t really like it. Everything else is traditional though!)
Sweet Potatoes
Roasted Chestnuts
Pumpkin Pie with Coconut Whipped Cream
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- Grain-free Rosemary Sage Bread for the stuffing.
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- After the bread cooled, I cut it into cubes and then dried them in the oven.
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- Sauteing the celery and onions for the stuffing.
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- The pumpkin pie filling
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- The pumpkin pie crust
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- The finished pumpkin pie. I’ll top it with whipped coconut cream tomorrow.
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- Homemade dairy-free cream of mushroom soup – for the Green Bean Casserole.
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- Thanks, Trader Joe’s!
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- And for Scott and the boys… my one and only non-Paleo item. At least it’s organic, right?
