THREE EPIC HEALTHY THANKSGIVING RECIPES (VEGAN, PALEO, GF!)

Hey friends!

Hope you’re all having a wonderful week, and happy Thanksgiving to those in the state sho are celebrating with a big feast of epic eats this week! This week I’m bringing you not one or two but three new recipes perfect for Thanksgiving or any time of year… Check them out in this video and let me know what holiday recipes you’re looking forward to next from me!

RECIPE 1: PALEO PUMPKIN BREAD
Ingredients:
– 1 can pumpkin puree
– 1/3 cup coconut oil
– 1/3 cup peanut butter
– 1/3 cup maple syrup
– 2 tsp vanilla
– 2 eggs
– 2 cup almond flour
– 1/4 tsp each baking powder + baking soda
– 1/4 tsp salt
– 1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350F. Grease an 8×5″ or 9×5″ loaf tin with coconut oil and line with parchment. Whisk together all your wet ingredients (pumpkin, coconut oil, PB, maple, vanilla, and eggs). In a separate bowl whisk together the dry ingredients (almond flour, baking powder, baking soda, and spices). Combine the dry into the wet and whisk until just combine. Pour into loaf tin. Bake for 55 minutes to 1 hour or until a fork/skewer inserted in the center comes out clean.

RECIPE 2: EPIC FLAVORFUL BRUSSELS SPROUTS
Ingredients:
– 2 Tbsp maple syrup
– 1 cup grapes
– 2 cups brussel sprouts, halved
– 1/2 cup walnut halves
– 2 Tbsp olive oil

Dressing:
– 1 Tbsp apple cider vinegar
– 1/4 cup olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup apple juice (or sub 2 tsp maple syrup)

Preheat oven to 425 F. Toss brussel sprouts with walnuts, grapes, olive oil, maple syrup, and a pinch of salt on a sheet tray. Roast for 20 minutes or until brussels sprouts are golden. Shake dressing ingredients in a mason jar or whisk until well combined. Pour over brussel sprouts and serve.

RECIPE 3: VEGAN SKILLET SOURDOUGH STUFFING
Ingredients:
– 2 slices day-old sourdough bread, chopped into 1″ pieces
– 1 small onion, finely chopped
– 3 stalks celery, finely chopped
– 2 large carrots, finely chopped
– 2 Tbsp olive oil
– 1 tsp dry oregano
– 2 tsp chopped dry rosemary
– sea salt
– black pepper
– 1/2 cup veggie broth

Preheat oven to 375 F. Brown onion, celery, and carrots in olive oil on a cast iron or oven-safe skillet set to medium-low heat until translucent. Add spices and continue stirring another minute. Add broth and stir until slightly reduced. Add chopped sourdough and mix well. Bake stuffing in skillet in the oven for 30 minutes until browned. Tent with foil if bread is browning too quickly. Remove, let cool to room temp, and serve.

For more healthy recipes like this one, check out my Healthy Cook: $5 Meals Ebook here! https://epic-table.myshopify.com/

Get all three recipes HERE! https://danchurchill.com/three-epic-thanksgiving-recipes-vegan-gf-paleo/

Website: http://danchurchill.com
Instagram: http://instagram.com/dan_churchill
Facebook: http://facebook.com/danthehealthycook
Pinterest: https://www.pinterest.com/DanHealthyCook
Twitter: https://twitter.com/churchill_dan

Post Author:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.