Paleo/Primal Recipes Fit for a Thanksgiving Day Feast




The Following recipe appeared first on the Thrive Market Blog.  This post may contain affiliate links.  This means if you click on the link and purchase an item, I will receive a small commission which will be used to run this blog.



Thanks to a slathering of dairy-free, butter-flavored coconut oil, this tender and juicy turkey is what our Thanksgiving dreams are made of. Don’t forget to baste the turkey as it roasts—which adds flavor and helps the skin turn crisp and golden.

Garlic and Lemon Roasted Turkey
Serves 12
Paleo/Gluten-Free/Dairy-Free. Delicious!
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Prep Time
25 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
25 min
Cook Time
3 hr
Total Time
3 hr 30 min
For the turkey
  1. 4 large leeks, cut into 4-inch chunks
  2. 5 lemons, quartered
  3. 5 heads garlic, halved
  4. 1 (10- to 15-pound) turkey, cleaned, washed, and patted dry
  5. Sea salt
  6. 1 cup 2 bunches rosemary
  7. 2 bunches thyme
  8. Freshly ground black pepper
  9. 1 cup chicken bone broth
  10. 1 cup white wine
Special equipment
  1. cooking twine
  1. Preheat oven to 425 degrees.
  2. Place chopped leeks, 3 quartered lemons, and 4 halved heads of garlic in the bottom of a large roasting dish.
  3. Liberally salt the inside of the turkey cavity and pour in several tablespoons of the coconut oil. Stuff the cavity with the remaining halved garlic head, quartered lemon, and one bunch each of thyme and rosemary.
  4. Place the turkey on top of the vegetables in the dish and brush the outside with liberal amounts of the coconut oil; sprinkle with salt and pepper. Tie the legs together with cooking twine and tuck the wing tips under the body of the turkey. Arrange the remaining thyme and rosemary bundles around the turkey; pour in bone broth and white wine.
  5. Place turkey in oven for 10 minutes. Without opening the door, turn down the temperature to 325 degrees and roast for 30 minutes more. Roast for a total of 3 to 4 hours, basting with juices every 15 minutes, until juices run clear when the turkey is cut between the leg and the thigh.
  6. Remove from oven and cover with aluminum foil to rest for 15 minutes before carving. Reserve drippings for gravy, if desired.
  7. Photo credit: Paul Delmont
Adapted from The Thrive Market Blog
The Squishable Baby


Side Dish: Healthy Cauliflower Mac and Cheese

The following recipe is adapted by Sloane Davis

We hear a lot about ricing cauliflower as alternative to potato and pasta but a mac and cheese that doesn’t skimp on cheese and leaves everyone a cauliflower believer needs to be shared. Please enjoy and let me know if you liked it!




Healthy Mac and Cheese
Serves 4
A healthy version of macaroni and cheese!
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  1. 1 pound (about a head) cauliflower
  2. 1 cup 2% Shredded Mexican Cheese
  3. 2 ounces 0% Plain Greek Yogurt
  4. 1 tsp Dijon mustard
  5. sea salt
  6. pepper
  7. garlic powder
  1. Break cauliflower into bite sized pieces
  2. Either steam on stove top or place in microwave for about 8 minutes.
  3. Combine yogurt, mustard and 1/2 the cheese
  4. Add the salt, pepper and garlic powder to taste
  5. Place in a casserole and top with the remaining cheese
  6. Bake on 350 for about 10 minutes or until the cheese is melted.
For a protein packed meal
  1. Add meat flavored with homemade taco seasoning!
  1. Macros: calories 110, 11g carbs, 6g fat, 14g protein
Adapted from Sloane Davis
Adapted from Sloane Davis
The Squishable Baby

Dessert: Paleo Maple Pumpkin Pie

The following recipe is adapted by Thrive Market Blog

 This pie includes all the classic fall flavors: pumpkin, pecan, maple, cinnamon, and ginger. Topped with a decadent coconut whipped cream, this Paleo-friendly dessert gets even sweeter.


Paleo Maple Pumpkin Pie
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For the pecan-walnut crust
  1. 1 cup ground raw walnuts
  2. 1 cup ground raw pecans
  3. 1/2 teaspoon sea salt
  4. 1 teaspoon cinnamon
  5. 6 tablespoons coconut sugar
  6. 1 large egg
  7. 2 tablespoons ghee, melted
For the pumpkin filling
  1. 1 can pumpkin puree or make your own.
  2. 3 large eggs
  3. 1/2 cup coconut cream
  4. 1/2 cup maple syrup
  5. 1 teaspoon ground cinnamon
  6. 3/4 teaspoon ground cardamom
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon ground allspice
  10. 1/4 teaspoon sea salt
  1. Preheat oven to 350 degrees.
Make the crust
  1. In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.
Make the filling
  1. While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.
  1. If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to traditional coconut or regular whipped cream and dollop on top of pie.
  2. For a dairy-free crust, use coconut oil instead of ghee.
Adapted from The Thrive Market Blog
The Squishable Baby
What is on your healthy Thanksgiving Day menu?

About Lisa

Hey! Thank you so much for stopping by. I'm Lisa - a homeschool mom of 3 (2 boys and 1 girl). I care about the strength of the family in America, and often blog about babies/kids, natural parenting, homeschool, and marriage. Before you leave, please sign up for my monthly newsletter (on the top right). If you do, you will be well rewarded with notification of all giveaways and sales - which will not be announced on the blog. Google+ Profile


    I’ll have to try the cauliflower mac and cheese. We love to use cauliflower for everything. 🙂

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