As a Paleo person, I need my sweet treats! Around the holiday season, we all want to eat pies! This Paleo pie crust has no sugar added. I normally have very sweet fillings and eliminate the sugar in the crust. However, if you would prefer to have sugar in your pie crust, I would recommend adding 1/4 cup maple syrup (Grade B) and adding an extra 1/2tsp of coconut flour. I used this pie crust recipe for all my Thanksgiving pies and my husband thought it was very similar to the ‘real deal’. I have experimented with almond meal when creating a crust. The almond meal does not look appealing and has a grainy texture. I would recommend using almond flour.
I want to touch base on vanilla beans. I have started cooking a lot with them. When purchasing vanilla beans, there are a lot of options. If you want to use them for cooking, pick Grade A. Grade A vanilla beans are soft, easy to cut and ‘peal’. If you want to make your own homemade vanilla, pick Grade B. Grade B is very dry and you can just cut and drop in your alcohol.
Perfect Paleo Pie Crust
1 1/2 cup almond flour
1/2 cup coconut oil
1/4 tsp salt
1 vanilla bean
1 large egg
1-2 tsp coconut flour
1. Preheat oven to 400
2. Melt coconut oil.
3. Mix almond flour, salt and coconut flour together. Only start with 1 tsp of coconut flour. (see step 7)
4. Massage the vanilla bean into the dry ingredients. You do not want vanilla bean chunks.
5. Whisk the egg.
6. Add egg and coconut oil into the dry ingredients.
7. Continue mixing until you can form a ball. If your dough is very sticky, you may add an additional 1 tsp of coconut flour.
8. Place pie dough into the pie pan and press it around the pan to form a Pale pie crust.
9. Poke holes into the crust with a fork.
10. Bake for 12-15 minutes.
I am not a person who misses the carbohydrates; however, with the big Thanksgiving meal…I knew I would want rolls to go with my gravy. I have tried creating rolls, but I have gotten a lot of flops. I finally gave in when Thanksgiving was getting close (2 days away) and searched Google to find the ‘perfect’ Paleo dinner roll recipe. Needless to say, I hit the jackpot with Paleo Spirits Paleo Dinner rolls! I have not had bread in a long time and these rolls are just as I remember bread should taste like! The rolls where crunchy on the outside and gooey in the inside!! I also LOVE how these rolls do not use almond flour and incorporate coconut flour into them! I highly recommend you grab the recipe —–> HERE
Once I had the amazing rolls baked, I realized I may want some butter to go with them. Off to the store I went to buy some Kerrygold butter. Why Kerrygold you ask? Kerrygold butter is from grass-fed cows milk. It even states it on the label (see below). Kerrygold butter is a treat in our house and not purchased very often. I find it does not inflame my gut; however, it is dairy. Kerrygold butter is the only form of dairy in which we consume.
Then, after I coated our chicken with herbs, I still had fresh thyme and rosemary left over. I decided, why not add the herbs into the butter. This was one of my best last-minute decisions I made yesterday! To be honest, I felt like the mouse in “If You Give A Mouse A Cookie” because I kept adding more items around these rolls!
Paleo Herb Butter
1 brick of Kerrygold salted butter
1 TBL finely diced fresh Thyme
1 TBL finely diced fresh Rosemary
1. Allow butter to soften at room temperature.
2. Mix herbs and butter together.
3. Let the mixture sit on the counter for two or three hours before serving. This will allow the herbs to release their flavor into the butter.
Well if you are like us, you have ate your big meal for today and now wondering what to do with all the left-overs. I took my left-overs and created Turkey Eggs Benedict. This is an easy way to use up left-overs, but also enjoy turkey in a different style. You will use up some of your mashed sweet potatoes and turkey. This is great served with left-over cranberry salad.
You will notice in my recipe, the hollandaise sauce calls for egg yolks. I used the egg whites in the turkey patties. This will eliminate the waste of any eggs.
Turkey Eggs Benedict
2 cups cubed turkey meat
3 TBL minced onion/leek
2 egg whites
3 TBL fat (bacon grease, coconut oil or grass-fed butter)
Mashed Sweet Potato
1 medium sweet potato cubed
2 TBL grass-fed butter
1 tsp mustard
2 egg yolks
1/4 tsp poultry seasoning
1/2 tsp lemon juice
1. First, place the turkey meat in the food processor and pulse it to a thin shredded mixture.
2. Next, add in the onion and egg in a food processor. Pulse the mixture a few times to form a nice mixture.
3. Form 4 balls and press them down to form patties.
4. Heat a skillet on medium heat and melt fat.
5. Place patties into fat and allow them to brown, about 2 minutes a side.
1. Bring a pot of water to boil.
2. Place cubed sweet potatoes into the boiling water and cook for 10 minutes. Mixture should be tender to a fork.
3. Drain water from sweet potatoes.
4. Using a hand masher, mash the potatoes down.
1. Fill a pan with water and bring to a light simmer.
2. When simmering (not boiling), crack 4 eggs into the water.
3. Allow them to cook for 4 minutes in the water.
4. Remove with a slotted spoon.
1. Fill a large pan 1/3 full of water and bring to a boil.
2. Using a smaller size pan, place inside the pan with boiling water.
3. Into the small pan add in butter, mustard, poultry seasoning and lemon juice. I am constantly whisking when I do this.
4. Now add egg yolks into mixture and continue to whisk for about 1 minute. Long enough to have the egg yolks cook. If you allow them to over cook, you will not have a runny sauce.
This recipe serves 4, one turkey eggs benedict each.
I love the combinations of salty and sweet. The beets in the recipe provide a sweet taste. The pistachios and goat feta cheese provide a salty taste. The tomatoes compliment the texture combinations in this meal. This salad is best made and served chilled.
Cooking beets may seem like a process, but they are easy to cook and peel! My mother taught me to cut the ends off the beets and place them in a pan filled with water. Bring the pan of water to a boil and let simmer for about 20-30 minutes. You want the beets to be tender with a fork. Once this is done, pull each beet out and use a spoon to shred the skins off.
I often cook a large batch of beets and freeze them. Let me explain this a bit further. I boil them, peel them and dice them up. I then place them into a food saver bag and take out all the air. Then place them in the freezer. I allow them to defrost in the fridge for 24hours and they taste as though I had just made them.
The cheapest place to purchase pistachio meat is at Trader Joes. They have a bag which is labeled “meat and pieces”. This will work just fine for the recipe!
Paleo Beet Salad
2 cups cubed cooked beets
1/2 cup cherry tomatoes quartered
1/4 cup pistachio meat
2 TBL olive oil
1 – 4oz brick of goat cheese feta (can you goat cheese log)
1. Place beets, tomatoes and pistachios in a large bowl.
2. Take your brick of goat cheese and cut into small cubes.
3. Add goat cheese and olive oil to the large bowl.
4. Toss the mixture together.
5. Add salt and pepper to taste.
This is the time of year when we celebrate families and what we are thankful for. My husband LOVES this holiday and we always have a full feast at our house. Last year I did a mix of Paleo and nonPaleo food, as I was in transition. This year, we are doing a full Paleo Thanksgiving meal. The turkey we purchased from our local chicken farmer. If his turkeys are anything like his chickens, we are in for an amazing meal!! Thanksgiving is not Thanksgiving without a turkey and Paleo Thanksgiving sides. Below you will find some recipes, which you may want to add into your meals.
My husband loves my cranberry salad piled high on his turkey. This Paleo cranberry salad recipe is an all natural recipe and very simple to make. You will need to buy a bag of cranberries, one navel orange and some grade B maple syrup. I love how easy this recipe is (you do not peel the orange)!! Everything goes into the blender and give it a lot of pulses (I counted 38 on my last batch). This is an item I make the night before serving and I always serve my cranberry salad cold, straight out of the refrigerator.
Paleo Cranberry Salad
1lb of cranberries
1 navel orange
4 TBL Grade B Maple Syrup
1. Place all ingredients into a food processor.
2. Hit the pulse button several times, until cranberries and orange are in small chunks. Do not purée.
3. Place in the refrigerator to chill for at least 12 hours. This will allow the flavorings to mix.