A Thanksgiving Feast

  ROASTED ROOT VEGETABLES:  BEETS WITH BALSAMIC AND OREGANO, CARROTS WITH THYME, AND PARSNIPS WITH DILL.  TRY THEM!  DRIZZLE WITH AVOCADO OIL, THEN BAKE FOR 40 MINS ON 400 DEGREES F OR UNTIL FORK TENDER.

ROASTED ROOT VEGETABLES: BEETS WITH BALSAMIC AND OREGANO, CARROTS WITH THYME, AND PARSNIPS WITH DILL. TRY THEM! DRIZZLE WITH AVOCADO OIL, THEN BAKE FOR 40 MINS ON 400 DEGREES F OR UNTIL FORK TENDER.

Thanksgiving is this week! Growing up my family had many different ways of celebrating Thanksgiving every year, though it was really all about the food, no matter where we celebrated. When you're raised by two foodies from New York, almost every holiday is about the food-- let's be real. 

Some years we went to The Sagamore Resort in Lake George, NY for a full course dinner, other years we hosted all of our extended family, and other years we ate quietly at home by a fire with jazz as our soundtrack. And in order to really make it a feast, we always had special things for antipasti, as we call appetizers, like prosciutto, sopressata, pâté, shrimp cocktail, pistachios, olives, bread, and homemade wine. It may not have been what the pilgrims ate, but it was our own tradition. Dinner always had my Dad's famous turkey, "Tom" as he aptly named him, served alongside the most incredible gravy, garlic mashed potatoes, stuffed mushrooms, wild rice, roasted green beans, and two kinds of cranberry sauce (because why not get the canned one and make a homemade version?). My parents taught us how to show love to those you love with food. It wasn't just about what we were eating, but about the food was plated, which tablecloth we used, and what kind of music was twinkling in the background to set the mood.

I fondly remember making desserts with my mom and sister as soon as we got home from school, and this year I'm having a little baking day with my daughter to share some paleo desserts with my parents for this year's Thanksgiving feast. We are definitely making the Real Deal Paleo Pumpkin Pie, and maybe a few batches of cookies. I personally can't wait for the antipasti.

I wanted to round up some of my favorite recipes that would make lovely dishes at your table this year.

SNACKS

The gluten-free whole grain bread is made from a Jovial mix, and it is so delicious. It can be baked as a loaf, or as a round, which is perfect for dips and spreads.

And, if you need to find a few things at the store to keep in the pantry for extra guests over the weekend, check out which items I always have stocked for last-minute entertaining.

SIDES

Kale is one of the trickiest greens to cook because of the texture of the leaves and the woody stalk. Check out my recipe for the most delicious, tender kale that will shock your family with just how good it is.

Bone broth is an excellent base for soup, but it also makes a delicious gravy! Make a crockpot full of bone broth, and have it on hand in the fridge all weekend. 

DESSERT

Whether you're craving chocolate, apple-cinnamon cake or a pretty apple tart, chocolate pie, pumpkin pie, or pumpkin cookies, you can find an array of desserts that are paleo-friendly.

NEED MENU IDEAS?

And, in case you're looking for a menu to print and share with your guests, I created a (paleo) shopping list and printable menu that will create a memorable dinner with whoever you are dining with. 

I hope you have the most wonderful Thanksgiving weekend with your loved ones. Wishing you good food, fond memories, and lots of time to rest and recharge!