Gluten Free Paleo Recipes for
Your Thanksgiving Menu
Many patients have
been asking about some of my home cooked Paleo recipes for Thanksgving.
Instead of emailing them to you, I will just post them here so everyone can
enjoy them. Bon Appétit!
Squash and Pear Soup
Recipe courtesy of Chef Waldy Malouf.
6 to 8
1 large butternut squash (about 3 pounds), peeled, seeded and cut into
2 carrots, peeled and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse sea salt or kosher salt and freshly ground black pepper
3 leeks, white and light green parts only, cleaned and sliced
2 Bosc pears, peeled and cut into 1-inch pieces
1/2 cup white wine
1/4 cup brandy
7 cups chicken or vegetable broth (low-sodium if canned) or water
1 large sprig fresh thyme plus additional leaves for garnish
1-inch piece gingerroot, peeled and grated
1/4 cup crème fraîche or sour cream, for garnish (optional)
1 tablespoon chopped crystallized ginger, for garnish
1. Preheat the oven to 450 degrees F. Place the squash and carrots in a
roasting pan large enough to hold them in one layer (or use 2), and toss
with the oil and salt and pepper. Roast for 10 minutes, then add the leeks
and pears. Toss to combine and continue to roast for another 30 minutes,
until the vegetables are tender and browned.
Remove the pan from the oven and immediately add the wine and brandy, using
a wooden spoon to scrape the vegetables and their caramelized juices from
the sides and bottom of the pan. Transfer the vegetables and liquid to a
large soup pot. Pour in the broth or water, adding additional water if
necessary to cover the vegetables by 1 inch. Add the thyme sprig and grated
gingerroot and bring the liquid to a boil. Reduce the heat and simmer,
partially covered, for 1 hour.
Remove the thyme sprig and puree the soup either with an hand held blender,
or in batches in a blender or food processor. Transfer the soup to a medium
mesh sieve set over another pot. Use a rubber spatula to press the solids
through the sieve. If the soup seems too thick, thin it with a little
water. Season with salt and pepper.
before serving, warm the soup over low heat. Serve in warmed bowls,
drizzled with crème fraîche or sour cream, if desired, and garnished with
the crystallized ginger and a sprinkling of fresh thyme leaves.
Sausage & Apple Holiday Dressing (or Stuffing)
from Diane Sanfilippo
Yield: Approximately 6
(this really is all okay to make by-taste, all
measurements here are approximate)
1 lb ground sausage
meat (I used gluten frree
Italian pork sausage but you can use another kind if you prefer)
1 Tbsp butter or bacon fat
1 onion, chopped into 1/2″
3 stalks of celery, chopped into 1/2″ pieces
2 green apples, chopped into 1/2″ pieces
4-6 fresh sage leaves, chopped
Sea salt & pepper to taste
roughly chopped (buy them pre-cooked or roast and shell them first-
Trader Joe’s and Whole Foods usually carry these)
1/4c dried cranberries (or fresh if you like ‘em tart- I
1/4c homemade chicken or turkey stock
Note: If you can’t find a good quality sausage in a
store, you can make it by simply adding the following spices to 1lb of
ground pork or chicken before browning it: 1Tbsp garlic powder, 1Tbsp onion
powder, 1Tbsp paprika, 1Tbsp ground fennel seed, 1tsp ground black pepper,
1tsp sea salt, dash of cayenne, 3 or so leaves of chopped fresh sage.
Brown the sausage then remove from the pan and set aside.
Sautée the onion, celery, apples and seasoning in either
the remaining sausage fat or add some to the pan.
Add the chestnuts (already roasted or bought pre-roasted
from TJs), cranberries and stock and simmer together until well heated and
the cranberries either hydrate a bit (if dried) or cook down and pop (if
Add the sausage back in to combine all of the
That’s really it. You can then set it up in a pan and
brown it in the oven a bit, or serve it as is.
cup xylitol (low glycemic sugar substitute)
cup cabernet sauvignon or other good dry red wine ¼ cup fresh orange juice
– I use juice from 2 mandarins ¾ teaspoon ground cinnamon ½ teaspoon ground
(12 ounce) package fresh cranberries
teaspoon mandarin zest
all ingredients except cranberries in a medium saucepan; bring to boil.
Reduce heat, and simmer 3 minutes or until xylitol dissolves.
cranberries; simmer 12 minutes or until cranberries pop and mixture
from heat; cool to room temperature. Cover and chill (mixture will thicken
as it chills) – serves 10.
1/2 tablespoons olive oil
small onion, finely diced
jalapeno or serrano, finely diced
cups fresh orange juice – mandarins give better flavor
cup xylitol (low glycemic sugar substitute)
lb fresh cranberries
teaspoons grated fresh orange/mandarin zest
and freshly ground black pepper
cup chopped fresh flat leaf parsley or fresh cilantro
the oil in a medium saucepan over medium-high heat. Add the onion and
jalapeno and cook until soft, about 4 minutes. Add the orange juice and
bourbon, bring to a boil and cook until reduced by half, about 5 minutes.
Stir in the xylitol and cook until completely dissolved. Add half of the
cranberries and cook until they pop and are very soft, about 6 minutes. Add
the remaining cranberries and orange zest and cook until slightly softened,
about 3 minutes. Season with salt and pepper and fold in the herbs.
Transfer to a bowl and serve at room temperature.
slices bacon, nitrate free
lb Brussels Sprouts, trimmed and halved through stem end ¾ cup chicken
broth ½ teaspoon sea salt ¼ teaspoon black pepper ¾ cup whipping cream
Cracked blacked pepper
In 12-inch skillet cook bacon over medium heat until browned and crisp.
Drain on paper towels, reserving 2 tablespoons drippings in skillet.
In skillet add Brussels Sprouts to drippings, cook and stir over medium
heat 4 minutes. Add broth, salt and pepper, heat to boiling. Reduce heat.
Simmer, covered, 5 minutes. Uncover, cook 2 – 4 minutes or until liquid is
nearly evaporated. Add cream. Cook 4 minutes more or until thickened.
Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked
butternut squash, peeled, seeds removed, and cut into 1.5 inch pieces. (or
2 bags from Trader Joe’s)
tbsp Olive oil
salt, garlic powder
oven to 400 degrees. Toss squash first with oil, then with seasonings
on large baking sheet in single layer.
20 min until slightly brown. Stir/turn over once.
squash with Green Chile and Mustard Seeds.
teaspoons olive oil
teaspoon brown mustard seeds
garlic cloves, finely chopped
chile pepper, halved, seeded, and thinly sliced
medium butternut squash (about 2 pounds), peeled, seeded, and cut
into 1-inch cubes
cilantro leaves (optional)
a large frying pan over medium-high heat, add oil and mustard seeds. Cook
over medium-high heat, covered, until seeds finish popping, approximately 1
minute. Add garlic and chile pepper and continue cooking, stirring, until
garlic just starts to brown, about 1 minute. Add squash cubes and stir to
coat. Add 1/3 cup water, cover, and cook until squash is tender to the
bite, approximately 20 minutes. Check so the squash is not overcooked and
too soft. Sprinkle with salt to taste and garnish with chopped cilantro
leaves if you like.