My Thanksgiving Plate

My Thanksgiving Plate

So, this year I was determined to follow the following guidelines for myself, that paralleled my current health journey:

1. Paleo/Primal

2. Gluten Free

3. Portion Control

I wanted to achieve at least 80/20 of this plan.


Here’s what we had and the links to the recipes:

1. Free Range Turkey

    I dribbled some freshly-squeezed lemon juice on top and rubbed on and under the skin real butter.  Then I poured about 2 cups of organic chicken stock on top.  It was stuffed with:

2. Gluten Free Quinoa Stuffing

    I got this recipe off a fellow Beachbody coaches FB page.  Since this one has no link, the recipe is at the bottom of this page.

    It was delicious!  And even as I was making it, I kept “naschen” (eating before I should).  And Gabriel loved it!  Both while we were making it and after it came out of the turkey!  Definite Win.

3. Garlic Roasted Cauliflower

4. Roasted Brussels Sprouts with Pancetta and Balsamic Syrup

    Oh my yummy goodness!

5. Green Beans with Mushrooms and Toasted Almonds

    Even Grant ate these!

6. Oven Roasted Sweet Potatoes

There’s no recipe for this.

I just cubed the sweet potatoes, dowsed them in olive oil and sprinkled some salt on top.  Roasted them until they were tender and browned.

I could have eaten the whole sheet by myself!  But Gabriel got ahold of most of them!

7. Mashed Potatoes

From scratch.

Peel, cut and boil red potatoes.  When cooked, mash with fork.  Add lots of butter, a little bit of milk and salt to taste.

My boys (and man)’s favorite.

8. Grandmommie’s Cranberry Salad

The actual recipe is also at the bottom of this page.

I couldn’t find one of my jello packs and so the salad did not set right in the fridge.  I didn’t mind.  In the end, I drained the liquid of the un-set jello and ate it like that.

Probably healthier anyway… lol

9. No-Gravy Au Jus

I did not make gravy.  We used the jus (juice/broth) from the bottom of the turkey pan.

10. Ham

No special instructions.

My Plate.

These were my portions and I was completely full.  I may or may not have sneaked a few more sweet potatoes and brussel sprouts…


After Dinner we took a Digestive Walk (the German in Us) in the Neighborhood.

Or should I say a “Let’s Chase Babbo” Run…!






For dessert we had two non-healthy choices:

Banana Pudding (Nanny’s Recipe) or Hershey Chocolate Pie

I also made Grandmommie’s Spiced Tea to go with it.

I hope you had a Wonderful Thanksgiving!


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Gluten-free Quinoa Stuffing

Serves 8-10

2 cups prepared quinoa (preferably cooked in gluten-free chicken stock)
1 large sweet potato, diced into cubes
1-1/2 cups onion, diced
1 cup celery, diced
1 bay leaf
3 cloves garlic, diced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh sage, chopped
1 large apple, cored and diced
1 cup raisins or craisins
1/2 cup chopped toasted pecans or walnuts
3 tablespoons apple cider vinegar
1 tablespoon fresh parsley, chopped
1 teaspoon cumin
Olive oil
Salt and pepper
Preheat oven to 375 degrees F. Toss sweet potato cubes with olive oil and a pinch of Kosher salt and place in a roasting pan. Roast sweet potato cubes in the oven about 30 minutes, or until the sweet potatoes are cooked through and browning. Remove from oven and set aside.
Coat a large frying pan with olive oil and begin heating over medium heat. Add onion, celery and bay leaf to the pan and saute until soft and translucent, about 10 minutes.
Add garlic, rosemary, thyme and sage (along with a pinch of salt) to the pan with the onions and celery and continue cooking, stirring often, another 3 minutes.
Add quinoa to a large bowl. Add roasted sweet potato cubes to the quinoa. Add the onion, celery, garlic herb mixture to the quinoa (discard the bay leaf) and stir together well.
In the same pan you cooked the onion, celery garlic mixture, over medium-high heat, add the diced apple and cook about 2-3 minutes, stirring often. Add cooked diced apple to the quinoa.
Add craisins/raisins, nuts, apple cider vinegar, parsley and cumin to the quinoa and stir well. Salt and pepper to taste.


Grandmommie’s Cranberry Salad

1 pkg fresh cranberries (I used organic)
2 cups of water
2  3oz strawberry gelatin
1 cup shopped nuts (I use pecans or walnuts)
14 oz can crushed pineapple

Water and cranberries into a pan and boil until the cranberries pop.
While hot, add the gelatin
Let it cool to lukewarm and add the nuts and pineapple
Cover and let set in refridgerator