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November 17, 2015

Our Gluten-Free, Dairy-Free, Paleo Thanksgiving: 4 Recipes for Starters, Sides, Dessert & More

Kale Waldorf Paleo Salad

Holiday planning is in full swing at PlateJoy, and we're planning an all-Paleo Thanksgiving this year. See what's on our all gluten-free, dairy-free menu, or check out more options here.

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Starter: Paleo Kale Waldorf salad (from
15 minutes, Serves 2

1/3 cup cashews
4 cups kale
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 apple
1 celery stick
1/4 cup walnuts
1/3 cup raisins

  1. Fill a small bowl with water and add cashews. Set aside to soak 10 minutes.

  2. Meanwhile, remove stems and ribs from kale.  With a little extra olive oil rubbed into your palms, massage kale for a minute, until bright green and soft. Add leaves to a bowl with olive oil, lemon juice, half the apple cider vinegar and salt to taste.

  3. Thinly slice apple into matchsticks and cut celery into a ½-inch dice. Add half the apple and to the kale mixture. Add the remaining apple, celery, apple cider vinegar, soaked cashews and 2 tbsp of their water to a blender or food processor. Blend until smooth, adding more water if needed to reach a pourable consistency. Season with salt to taste.

  4. Add dressing to kale and toss to coat. Top with walnuts and raisins.

Main: Stuffed acorn squash with turkey sausage, spinach and tomatoes (from
25 minutes, Serves 2

1 acorn squash
1/2 yellow onion
8 oz Italian turkey sausage
2/3 cup cherry tomatoes
1 tbsp olive oil
2 cups spinach
2 tsp minced garlic
1 tsp chili powder
2 tsp cumin

  1. Preheat broiler. Cut acorn squash in half lengthwise from stem to stem, remove any remaining seeds, and lay cut side down on a microwave-safe plate. Microwave in 3-minute intervals until completely softened and cooked through, 5 to 7 minutes.

  2. Meanwhile, coarsely dice yellow onion. Slice turkey sausage into 1/2-inch coins. Cut cherry tomatoes in half.

  3. Heat olive oil in a skillet over medium high heat. Add onion and sausage and cook until lightly browned, about 6 minutes. Add spinach, garlic, chili powder and cumin. Cook 2 minutes more, then remove from heat and add cherry tomatoes and salt and pepper to taste.

  4. Place squash on a baking sheet and fill with sausage mixture. Broil until top is golden, about 2 minutes.

Side: Brussels sprouts with crispy pancetta (from
25 minutes, Serves 2

2 cups brussels sprouts
4 oz pancetta
1 cup chicken broth

  1. Trim bottoms off brussels sprouts, remove outer leaves, and halve lengthwise. Dice pancetta into 1/2-inch pieces.

  2. In a skillet over medium heat, add pancetta; cook until crisp, about 10 minutes. Transfer to a small bowl with a slotted spoon. Transfer the rendered fat to a small bowl or cup.

  3. Add chicken broth to the empty skillet and return to medium-high heat. Bring to a simmer and scrape up brown bits from the bottom of the pan. Add brussels sprouts and a pinch of salt and pepper. Cover and simmer 4 minutes.

  4. Remove lid and cook until all liquid is evaporated and sprouts are tender and browning, about 8 minutes more. Remove from heat and stir in pancetta.

Dessert: No-bake sweet potato pie (from our friends at Clean and Delicious)
10 Minutes, Serves 2

1 sweet potato
1/4 cup pecans
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp cinnamon

  1. Wash sweet potato and prick skin with a fork several times. Place on a damp paper towel and microwave on high 5 to 8 minutes, or until soft and cooked through.

  2. Meanwhile, chop pecans and add to a small bowl with half the cinnamon. Mix to combine.

  3. Once sweet potato is done, scoop out the flesh and transfer to a large bowl. Mash with a big fork or a potato masher. Add coconut oil, maple syrup, remaining cinnamon and a pinch of salt. Continue mashing until large chunks are gone.

  4. Scoop filling into a bowl and sprinkle with pecans.

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