Thanksgiving is quickly approaching, and if you like to make new and different things for your Thanksgiving Day feast, we have got you covered! Starting this week, we’ll be providing you with some special, Paleo-friendly recipes that will make your mouth water! This week we’ll focus on appetizers and sides! Special Thanks to Elana’s Pantry, Jen’s Gone Paleo, and Everyday Paleo)


Cranberry Nut Bread


½ cup coconut flour • ¼ teaspoon Celtic sea salt • 1 teaspoon baking soda • 5 eggs • ½ cup grapeseed oil • ½ cup agave nectar • 1 tablespoon vanilla extract • 1 cup frozen cranberries • ½ cup walnuts, chopped

How to Make It:

    Place coconut flour, salt and baking soda in a food processor. Pulse ingredients until together.  Pulse in eggs, grapeseed oil, agave and vanilla. Remove the blade from the food processor and stir in cranberries and walnuts. Pour batter into (2) greased 6.5 x 4 inch baby loaf pans. Bake at 350° for 35 minutes. Cool and serve It!

Smokey Sweet Potato Soufflé w/Bacon


5lbs Sweet Potatoes, pricked with a knife • 1lb Bacon, thinly sliced • 1 Chipotle in Adobo, chopped, plus 2 teaspoons adobo sauce • 2 Tbs. Pure Maple Syrup (omit if you'd like) • Zest of 1 Orange • 3 Tbs. Fresh Orange Juice • 1Tbs. Ground Cinnamon • 5 eggs, separated • Sea Salt and Black Pepper

Here’s How to Make It:

    Preheat the oven to 400 degrees F.

    Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle.  Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat.  Peel the sweet potatoes and transfer to a food processor. Pulse to puree. Add the chopped chipotle, adobe sauce, maple syrup, orange juice and zest, and egg yolks. Mix together until combined. Transfer to a bowl, add 1/2 of the bacon, and stir to combine. Season, to taste, with salt and pepper.

    In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks. Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato soufflé mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes.


Prosciutto Wrapped Pears


½ red onion, very thinly sliced • 2 pears • 1 package of prosciutto di parma • Baby Spinach leaves • 1 tablespoon coconut oil • 1/3 cup balsamic vinegar

Here’s How to Make ‘Em:

Preheat oven to 400. Heat the coconut oil in a small skillet and sauté onions until they are caramelized.  (onions should be brown but not burnt).  Peel and slice the pears into thick slices.  Top each pear with a little bit of caramelized onion and one spinach leaf, wrap tightly with a piece of prosciutto.  Grease a baking sheet with a little bit of grassfed organic butter, and place the pears on the baking sheet. Bake for 8 minutes.  While the pears are baking, add the balsamic to a small sauce pan, heat over medium low until the balsamic is reduced down to a syrup like consistency, stirring often.  Drizzle a small amount of the balsamic reduction over the pears and serve.