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Gluten Free Paleo Recipes for

Your Thanksgiving Menu





Happy Thanksgiving!

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!



Roasted Butternut 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 1-inch pieces
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.

2. 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.

3. 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.

4. Just 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.



Grain-Free Sausage & Apple Holiday Dressing (or Stuffing)

Recipe courtesy from Diane Sanfilippo

Yield: Approximately 6 servings.

(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″ pieces (medium-large)

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

1c chestnuts, 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 used fresh)

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 fresh).

Add the sausage back in to combine all of the ingredients.

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.



Spiced Red Wine-Cranberry sauce


¾ cup xylitol (low glycemic sugar substitute)

¾ 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 allspice

1 (12 ounce) package fresh cranberries

1 teaspoon mandarin zest


Combine all ingredients except cranberries in a medium saucepan; bring to boil. Reduce heat, and simmer 3 minutes or until xylitol dissolves.

Add cranberries; simmer 12 minutes or until cranberries pop and mixture thickens slightly.

Remove from heat; cool to room temperature. Cover and chill (mixture will thicken as it chills) – serves 10.


Cranberry-Bourbon Relish


1 1/2 tablespoons olive oil

1 small onion, finely diced

1 jalapeno or serrano, finely diced

2 cups fresh orange juice – mandarins give better flavor

1 cup bourbon

3/4 cup xylitol (low glycemic sugar substitute)

1 lb fresh cranberries

2 teaspoons grated fresh orange/mandarin zest

Salt and freshly ground black pepper

¼ cup chopped fresh flat leaf parsley or fresh cilantro



Heat 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. 


Creamy Brussels Sprouts

4 slices bacon, nitrate free

2 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


1. In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.

2. 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.

3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.


Roasted butternut squash


·         1 butternut squash, peeled, seeds removed, and cut into 1.5 inch pieces. (or 2 bags from Trader Joe’s)

·         1 tbsp Olive oil

·         Pepper, salt, garlic powder


Preheat oven to 400 degrees. Toss squash first with oil, then with seasonings

Put on large baking sheet in single layer.

Bake 20 min until slightly brown. Stir/turn over once.



Butternut squash with Green Chile and Mustard Seeds.


2 teaspoons olive oil

1/2 teaspoon brown mustard seeds

3 garlic cloves, finely chopped

1 serrano chile pepper, halved, seeded, and thinly sliced

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes

1/3 cup water

Coarse salt

Chopped cilantro leaves (optional)



In 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.

Makes 8 servings.


Bon Appétit!










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