My heart is so overjoyed to have spent Saturday evening accompanied by friends, laughs, and gratitude! We had the pleasure of hosting a Friendsgiving event at our home. This meant LOTS of scrumptious foods and desserts to share, so I made sure to add some to the menu that were delicious and nutritious.
Do I have a creative group of friends or WHAT?
After a round of games, the turkey was finally done! This, by the way, was the first turkey I have ever cooked so I was truly elated when… “Guys!! The red thing finally popped up! It’s done! And I think it actually looks good too!”
There were a variety of foods that friends brought, but again, I made sure to sneak in some healthy Paleo options to share. Let’s start off with a delicious Sweet Potato + Pumpkin Casserole. It’s so good that your friends won’t even miss those marshmallows– well, maybe. It’s worth a shot. 😉
Paleo Sweet Potato & Pumpkin Casserole (serves 9)
4 large sweet potatoes
1 16-oz can 100% pure pumpkin
3/4 cup almonds, chopped
1/2 cup full-fat coconut milk
2 tbsp cinnamon, divided
2 tbsp olive oil, divided
1 tbsp pumpkin spice
1 tbsp vanilla
1 tbsp unsweetened cocoa powder
Honey, for drizzling
1. Preheat oven to 350-degrees and fill a large pot with water. Chop all the sweet potatoes into large chunks and place in pot. Place the pot on high and bring to a boil. Cook for 15-20 minutes, or until sweet potatoes are tender. Once finished, remove from heat and strain all the excess water.
2. Return sweet potatoes to pot and add 1 tbsp of olive oil (for dairy-tolerant folks, you may use butter instead). Mash sweet potatoes until smooth. Then, add in your can of pumpkin and mix together thoroughly.
3. Add in pumpkin spice, coconut milk, vanilla, and 1 tbsp of cinnamon to mixture. Mix thoroughly once more. Next, transfer mixture to casserole dish (I used a 9×9 pan).
4. In separate mixing bowl, toss almonds with cocoa powder, 1 tbsp of olive oil, and 1 tbsp of cinnamon. Toss until evenly coated. Garnish the top of casserole with chopped almonds.
5. Finish off your casserole with a drizzle of honey over top of the almonds.
6. Bake in oven for 20 minutes. ENJOY 🙂
How is that for a mouth-watering Paleo spin on a classic? Well, we’re not done yet. A fresh salad came to mind while I perused the grocery store on that Fall morning and then it hit me: Dino Kale + Cranberry Chopped Salad. I love when the grocery store inspires you! Also, this gem is Whole30 Compliant!Dino Kale + Cranberry Chopped Salad (serves 8)
1 bunch Dino kale
3 cups spinach
1 small gala apple
1 green bell pepper
1 cup fresh cranberries
1/2 cup walnuts, chopped
1 tbsp coconut oil
1. Preheat oven to 400-degrees. Coat a oven-safe dish in coconut oil. Place washed cranberries in dish and stick in the oven for 10-15 minutes.
2. Meanwhile, chop up kale, spinach, apple, bell pepper, and walnuts into bite-size pieces. Try to make everything about the same size. Place all ingredients in large bowl.
3. Once cranberries are finished, add them to the bowl. Toss all ingredients together.
4. If desired, add your favorite dressing (I suggest a balsamic) or top with some of that Thanksgiving turkey! EAT UP 🙂
Other food items included green bean casserole, rolls, cranberry sauce, and a plethora of desserts. I will admit, I sampled a bit of everything. I will also admit that due to this I had a major sugar-induced headache for the next two days (Is a “food hangover” a thing? Because I think it is). Sometimes you pick your battles and choose to indulge every once in a while. Just choose wisely, then get back on track!
I am so thankful to these wonderful people in my life (and those who couldn’t make it too) and I am happy to have celebrated Friendsgiving while sneaking in Paleo recipes at the same time. Thank you all for being my guinea pigs!