Paleo Thanksgiving Recipes
Thanksgiving is my favorite holiday. Being with family, the cozy weather, the food, and the reminder of all we have to be grateful for - it just really sets the mood for the whole holiday season. This year, per tradition, my family and I are going to our ranch in southeast Texas.
My family’s eating habits are very different than mine, but I’ve found a balance that lets me enjoy our meals together while sticking with my normal routine. I honestly just don’t get anything from doing a “cheat day”, so what I do is contribute some sort of Thanksgiving-y side dish and bring my own meat (lol) because I’m particular about quality, especially in the meat department. This way, we can all eat together and I don’t have to compromise my standards. I also kind of love sneaking something healthy onto their plates.
This year, I’m embracing my role as the “salad queen” with a beet & asparagus salad with parsley dressing. A friend told me about it the other day and I just knew I had to make it - beets are in season in Texas right now, and its simplicity will make it the perfect complement to the Thanksgiving meal. I also think the colors will be really pretty on the dining table. To add some crunch, I picked up some gorgeous watermelon radishes and carrots at the farmers market yesterday, but you could really add just about anything. Toasted walnuts would be good.
I’ve included the recipe for the beet & asparagus salad along with a few other tried and true favorites from the past below. As always, everything is free of gluten, soy, dairy, refined sugar, and seed oils. These would all be perfect for Christmas or any other holiday party.
Fall Salad with Kale, Brussels, and Squash
Brussels with Radishes & Bacon
RECIPE: Beet & Asparagus Salad with Parsley Dressing
Salad:
5/6 heads of romaine, chopped
2 bunches green onions, chopped
3 bunches asparagus
6 peeled and cubed beets
Dressing:
3 cups olive oil
2 lemons, juiced
2 bunches flat leaf parsley
3 cloves garlic
salt + pepper
To make the dressing, combine all ingredients in a blender and blend well.
Cook beets and asparagus. Steam beets for 20-30 minutes until tender, and boil asparagus for 2 minutes. Don’t overcook!
Put beets and asparagus in the bottom of a salad bowl and top with a portion of the dressing. Let sit for one hour, then add chopped romaine and green onions. Add more dressing to taste.
Enjoy! xx
