Get ready to dig into the most delicious Paleo Thanksgiving Recipes that exist on the internet, well at least in my humble opinion they are anyway!! With everything from the turkey to the gravy & mashed “faux-tatos”, crave-worthy casseroles and my two top favorite grain-free “cornbread” recipes EVER! If you have a favorite fall recipe not featured, please share it in the comments below! Wishing you happy days of cooking, rejoicing, and gratitude ahead. ♥
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The storms have been blowing into the Pacific Northwest quite fiercely the past couple of weeks and it is now soup, stew, and comfort food weather. Just like that. The apples have fallen from the trees, I’ve stocked up on my homemade rosemary applesauce, and I’ve had the Instant Pot earning it’s keep cooking away every day on my counter top. If you recently purchased an Instant Pot and aren’t sure what to cook with it, check out this fabulous new Paleo AIP Instant Pot Cookbook I was a part of creating. Or simply stay tuned to my blog as I unroll more Instant Pot recipes then you can shake a stick at this fall! And if you don’t have an Instant Pot, it’s pretty easy to convert most recipes to your slow cooker or stove top, as I have done with this Low Carb Paleo Stew Recipe posted below….
I’ve been pretty obsessed with cranberries lately! I mean they make such fabulous nightshade-free sauces like this cranberry ketchup (and my cranberry BBQ sauce featured in the new AIP Instant Pot Cookbook) it’s kinda hard not to get a little obsessed!
October is prime time for harvesting cranberries here in the NW. So last weekend hubby and I drove up the coast to Long Beach, Washington to pick our own cranberries at Cranguyma Farm for just 50 cents a pound u-pick! We also stopped by the super cool Cranberry Museum and Pacific Coast Cranberry Research Foundation located just down the road from Cranguyma Farm AND we visited the annual Cranberry Festival in Ilwaco, the next town over too! Oh, and if you are into cranberries as much as I am, be sure to bring some spending money to purchase all sorts of cranberry goodies in the museum gift shop, including my favorite no-white-sugar added cranberry jam, along with cranberry candles, cranberry lip balm (I bought this too!), cranberry ice cream, and fresh cranberries if you visit in October.
If you visit the Cranberry Museum you will learn all about how they grow and harvest cranberries in the NW. To sum it up short and sweet, you can harvest cranberries by dry picking (this is what we did) or flooding the area they are growing in to create a bog, use equipment to shake them loose from the small bushes so the cranberries will float to top of the water and then they are funneled out to a collection area in the corner of the bog. …
Sweet potato fries are quickly becoming one of my favorite comfort foods (again). And this recipe is my current favorite way to make them. These Paleo Sweet Potato Fries make the perfect side dish to any grilled protein, and I’ll even admit to having them as a main dish sometimes! Especially wonderful with my cranberry ketchup and a side of homemade coleslaw. I’ve found that dusting the sweet potato fries in a little tapioca starch and seasoning provides a nice light almost crispy coating compared to simply baking the fries in oil. And
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I gotta give my Instant Pot credit for renewing my love for homemade apple sauce. It’s sooooo easy to make apple sauce in the Instant Pot that it becomes a crime not to take advantage of all the free apples I have growing in our little orchard! We get hundreds of pounds of apples from our trees each year, and each year we do our best to harvest bushels of them which end up being made into hard apple cider, fresh apple juice, apple pies, applesauce, and add them to cheese & cracker snack plates. Of all the things we do with the apples, making apple sauce and fresh juice are the easiest!
There is something so magical about eating food you’ve watched develop from a delicate blossom to a delicious fruit, picked the fruit with your own hands, and used to create delicious recipes you and your family can enjoy! Being apart of the cycle of growing and enjoying nutrient dense organic foods is one of my favorite ways to celebrate life!!…
I use the darn thing at least 4 to 5 times a week and it’s seriously upped my cooking game while decreasing the time spent in the kitchen.
Tonight for dinner we had leftover stew (made yesterday in the Instant Pot) with butternut squash souffle (made tonight in Instant Pot), and tomorrow we’re having chicken & wild rice soup (again made in the Instant Pot).
And I love the new Paleo AIP Instant Pot Cookbook as it showcases 141 crave-worthy dishes one can make on more limited healing diets like the AIP diet, GAPS diet, Low FODMAPS diet, and SCD diet using the Instant Pot too!
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Oh my goodness did I recently test through a TON of unsuccessful grain-free pumpkin bread recipes! No matter what combo of almond flour, coconut flour, and ground chia I experimented with, I kept ending up with loaves of pumpkin bread that were on the mushy, almost soggy side. Ick! Sorry, but not having it! No way am I posting a recipe for a soggy blah pumpkin bread. Sooo, that leads me to this new fabulous spongy non-soggy recipe that requires a microwave below! …
My go-to grilled bison burger recipe is currently being featured over at SoFabFood.com. Bison is my favorite choice when it comes to ground “beef” style burgers. I enjoy the savory and lightly sweet flavor, and I love that bison are grass fed & pasture raised. Bison also have a lower fat content than ground beef which makes bison a great choice when it comes to perfectly grilled burgers, savory meatloaf, and flavorful stew.
The recipe for these perfect grilled bison burgers features Manchego cheese (from sheep’s milk), pasture raised bacon, Paleo mayo, red onions, dill pickles, and the best gluten free bun I’ve ever tried from Angie’s Gluten Free Kitchen in McMinnville, Oregon (but if you’re eating Paleo, no-starch check out this simple Paleo hamburger bun recipe). Now that I am eating starches & grains again, (yahoo!! my autoimmune diseases are in remission and I’ve never felt better – blog post with details to come soon!!), I finally got to stop in to Angie’s Gluten Free Kitchen in McMinnville, Oregon. I have so much appreciation and respect for Angie and her Gluten Free Bakery, as the whole kitchen there is soy-free, corn-free, dairy-free, and gum free! That means no guar gum or xanthan gums are used in her baked goods, which makes GF baking a much bigger challenge, but definitely worth all the effort! As I have read these gums can be inflammatory for many and quite a few people I know have reported experiencing inflammation and autoimmune flare-ups from them, so I am in no hurry to add those gums into my diet any time soon.
Angie’s Gluten Free Kitchen is open Tuesday through Saturday and if you make it in there I highly recommend her baguettes (just heavenly!), her bagels (they toast up fabulously!), and her sandwich loaf breads. If you live in the NW, I highly recommend putting Angie’s Gluten Free Kitchen on your must visit list! If you are driving in from a ways away, you call ahead to see what’s available that day or put in a special order. Angie also keeps a lot of staple items in the freezer like bagels, pizza dough (we love this too!), and breads.
Okay, be sure to head over to SoFabFood.com for this simple & delicious bison burger recipe!
After going without starches for so many years (in order to overcome autoimmune disease), it’s been so fun to be adding them back into my diet! I’ve been excited to finally get a chance to play around with plantains and cassava flour I’d seen other Paleo bloggers buzzing about in the past year or two. And these Paleo AIP Ranch Crackers are what came to be when I started mixing up these lovely starchy ingredients. I think these crackers do a pretty good job of satisfying that craving for snacky foods and ranch flavored goodness in an AIP sorta way….
The following content is intended for readers who are 21 or older.
My husband and I just got back from a pretty amazing “glamping” trip where we visited historic hotels, ranches, natural hot springs, cabins, and wilderness areas in Eastern Oregon, Northern Nevada, and Western Idaho. It was such a fun trip! I am talking Epic!!
One of the coolest places we stayed was in an off-the-grid Forest Service Cabin we rented for 2 nights in the Blue Mountains in NE Oregon. The cabin came with a propane powered kitchen, kitchen utensils, indoor and outdoor picnic tables, and beds with mattresses. We just had to bring the food and sleeping bags. We also were sure to pack some wine, as wine goes so great with grilled steaks! I found the Cabernet Sauvignon from Woodbridge in these cute little “stackable” single serve wine glasses to be a great pairing for our dinner. I love these single serve glasses, as they don’t require a corkscrew to get into them, and a corkscrew is something we’ve accidentally left home without more than once.
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These Paleo caramel ice cream bonbons are the prefect treat! You only need 3 or 4 to satisfy a sweet craving, and per serving a few bonbons works out to be a fraction of the calories you’d find in a bowl of ice cream. It’s such a small amount of calories we don’t even count them 😉 Honestly, I don’t even count calories, but if I did, I’m sure I’d still be a fan of these simple bonbons as they satisfy both the ice cream craving AND the caramel chocolate filled craving all in one yummy bite! …
It’s late July, and here in Oregon, the blackberries are ripe, juicy and ready for picking! Blackberries are well know for making a delightful pie, but did you also know they make a fabulous base for a nightshade-free pizza pie sauce! The pairing of blackberries + balsamic + basil + goat cheese = quite a divine tasty pizza! My recipe for blackberry balsamic pizza sauce topped with fresh garden veggies is currently being featured over at SoFabFood.com. And be sure to check out my favorite low carb pizza crust recipe which makes the perfect thin and crispy, yet slightly soft and chewy pizza crust.
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Wild Serviceberry Pie is one of my most favorite pies, EVER. Serviceberries, also called Saskatoon Berries, and June Berries, taste like a blueberry mixed with wild huckleberry. And the flavors really come out and dance when these berries are heated up. Once slice of this wild berry pie, and you will see why I consider serviceberry pie to be the ultimate rustic wild fruit pie! Bonus – I believe the serviceberries have a high pectin content as the pie filling thickens up so nicely without needing to added thickeners or starches. …
There is something so magical about collecting and eating wildflowers that just makes me happy!! How can you not be happy on a cool early summer morning spent outdoors in a field of wildflowers!! And the best thing about the flowers being featured in this edible wildflower salad is the are very likely already growing in your yard! In our yard we’ve got wild pea flowers, Oxeye Daisies, golden California Poppies in bloom right now, and if you don’t have a large yard, you can just as easily collect these flowers in a park or alongside a country road. Just wander in off the road a bit to avoid picking next to the road where they might have sprayed pesticides….
This Grilled Zucchini Salad is one of my most favorite summer salad recipes and it’s being featured over at SoFabFood! Let me count the ways I love this all veggie dish!! Let’s see, it features easy to find summer produce that you can pick out of your own garden, at the farmers market, or local grocer! It’s super easy to prepare! And it’s also inexpensive to make! This Grilled Zucchini Salad recipe is also 100% gluten-free, Paleo, Vegan, and easily converted to AIP (just omit the peppers and cherry tomatoes for an AIP version). I hope you all enjoy this summer BBQ salad recipe as much as we do at my house! Now head on over to SoFabFood for the recipe!
Shared at: Allergy Free Thursday
