A Paleo Thanksgiving

Image result for exercising turkey

With millions of other Americans, I’ve recently discovered I have food allergies. I have struggled with Rheumatoid Arthritis for almost five years now, and I believe the foods I was eating were contributing to my debilitating joint pain. So for the past six months, I have been on a modified diet, trying to figure out which foods seem to exacerbate my symptoms. For me-so far-it’s gluten, dairy, corn, oats, and sugar that are off my list. With my newly restrictive lifestyle, I have been dreading this season full of wonderful smells and tasty traditions. So I want to be prepared with some good-tasting choices when it comes to my Thanksgiving meal.

Southern Cornbread dressing is the most prized recipe on our family’s Thanksgiving table, so I had to find something that could help me satisfy that craving. I plan to make this version, by Paleo plus Life. Let’s hope it lives up to Grandma’s-or at least is a close second. What are some healthy holiday foods you are planning to make?

Paleo “Cornbread” Dressing

Ingredients

  • 1/3 large onion, rough dice
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 1 teaspoon sage leaves, minced
  • 1/2 teaspoon each salt and pepper
  • 4 cups gluten-free flour mix (2 parts coconut flour, 3 parts almond flour and 8 parts tapioca flour)
  • 2 cups cashew meal
  • 1-1/2 tablespoons baking soda
  • 2 teaspoons kosher salt
  • 3 tablespoons melted butter or other oil
  • 5 eggs
  • 1-1/2 cups broth

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a large cast iron skillet, combine onions, celery, carrots, sage, salt and pepper with a two tablespoons of fat. Saute over medium-low heat until veggies are softened (approximately ten minutes). When done, remove vegetables from pan.
  3. Meanwhile, in a large bowl, combine the flour mix, cashew meal, baking soda and salt; stir thoroughly. Add melted oil, eggs, and broth, stirring after each addition (the batter will be somewhat stiff until Fold in sauteed vegetables.
  4. (There should still be some oil remaining in the skillet from cooking the vegetables; if not, add another tablespoon. Pour the batter into the skillet; bake for 40 minutes or until top is browned and crusty. Remove from oven and allow to cool before serving. http://www.paleopluslife.com/paleo-cornbread-dressing/

Paleo "Cornbread" Dressing | Paleo + Life

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