Cranberry Orange Bread

My family doesn't have a well-defined set of Thanksgiving traditions.  Growing up with divorced parents, I often divided my time between two Thanksgiving dinners, having the main meal at one house and dessert at another.  Things always felt briefly desolate as I was shuttled between the two under the cover of early nightfall, but a slice of pie (or three) put an end to that pretty fast.  And I wouldn't have wanted to miss out on spending time with either of my families.  

My mom and I usually had dinner at a friends' house, and didn't have to do much of the cooking.  (I don't think either of us has ever roasted a whole turkey, unless she did a bunch of turkey-roasting before I was born and neglected to tell me about it.)

A Primal Thanksgiving Menu

photo credits (from top left): ACW, ACW, ACW, Pinch of Yum, Oh My Veggies,

ACW, How Sweet It Is, Cookie & Kate

Since we're hosting Thanksgiving this year, I've been scouring the interwebs for delicious, wholesome, and unique grain-free dishes. I thought I would share my ideal menu with you. I probably won't actually make every single one of these, but it's fun to dream big. What's going to be on your Thanksgiving table? Feel free to leave links to your favorite recipes in the comments. Happy menu planning!

Mashed Rutabaga & Squash with Roasted Garlic (Vegan, Paleo, Gluten-free)

Have you ever tried rutabagas?  They're also called yellow turnips, and they make an amazing low-carb replacement for mashed potatoes.  I was initially inspired to try them after seeing Ina Garten's recipe for mashed rutabaga with crispy shallots, and I like to serve them with bacon-wrapped shrimp.  I once asked Ben what his favorite dish that I'd ever made was, and he told me he's always happy when I make mashed rutabaga.

Since I'm working on Thanksgiving sides this week, I wanted to put a fall spin on mashed rutabaga.  Here I've added winter squash, as well as a generous amount of roasted garlic.  The combination is fabulous.  Don't be scared by the fact that this recipe calls for a whole head of garlic--once the cloves are roasted, they're soft, mellow, and almost nutty.  If you haven't roasted garlic before, you have to try it.  It's really nothing like its pungent, raw self.  If you need more reasons to try it, consider this: garlic has lots of antioxidants, and you won't have to worry about running into any vampires.

Caramelized Shallots (Paleo, Gluten-free, Vegetarian)

Ben and I are hosting Thanksgiving this year!  My mom is coming, and so are several of my friends from school whose families are too far to visit during our short break.  I have never hosted Thanksgiving before, and I'm a little nervous!  Ben is going to make the turkey, which I guess is the hardest part, but I'll still have lots of work to do making appetizers, sides, and dessert.

I tested two Thanksgiving sides today--these caramelized shallots, and a roasted garlic, squash, & rutabaga puree (coming soon).  They were both delicious!  I served them alongside these pork chops from Simply Recipes, and it was the best lunch I've had in a long time.  

I've been wanting to make these shallots ever since I first got my hands on Barefoot in Paris (I am a huge Ina Garten fan!).  They are amazing--sweet, tangy, salty, buttery, and beautiful!  I made a couple of changes to make the recipe paleo and reduce the fat a bit.  Ina also recommends leaving the roots attached to the shallots, but I trimmed mine before cooking because I wanted to be able to eat them without cutting anything off.  You could try leaving them on if you like--it does make for an elegant presentation.