Thanksgiving is a holiday filled with grain-laden, dairy-heavy comfort food dishes. It can be tough for the paleo follower to find typical holiday recipes that are grain-free, dairy-free and wholesome. It’s not impossible, however, to have a wonderful paleo Thanksgiving dinner with everything from turkey to pie.

Maple Bacon Turkey from EatPlayLoveMore

Roasted Butternut Squash from Oh Snap! Let’s Eat!

Easy Hasselback Potatoes from Oh Snap!  Let’s Eat

Paleo-Style Greenbean Casserole from Paleo Gone Sassy

Paleo Apple Crisp from Paleo Gone Sassy

Paleo Garlic Mashed Potatoes from Paleo Gone Sassy

Paleo Cranberry Salad from Paleo Gone Sassy

Bacon Cranberry Roasted Brussels Sprout with Honey Dijon Dressing from So . . . Let’s Hang Out

Paleo Sausage Stuffing from Hollywood Homestead

Creamy Squash and Apple Soup from Raia’s Recipes

Honey Walnut Apple Crisp from Raia’s Recipes

Honey Spiced Sweet Potatoes from Raia’s Recipes

The Best Turkey Ever from Raia’s Recipes

Apple Pie with Fennel and Ginger from Delicious Obsessions

Cranberry Orange Relish with Ginger and Nuts from Delicious Obsessions

Crockpot Apple Pumpkin Butter from MIX | Wellness 

Cranberry Mint Mousse from Happy Healthnut

Classic Cranberry Sauce from Happy Healthnut

Sage Rubbed Turkey Breast from Happy Healthnut

Cranberry Cherry Applesauce from Recipes to Nourish

Turkey Brine from Recipes to Nourish

Roasted Sweet Potato Puree with Coconut, Orange and Gingerfrom And Here We Are

Easy Homemade Mini Pumpkin Pies from The Real Food Guide

Eleven Paleo Thanksgiving Sides from Sugar Free Glow

This post was originally featured on Allison’s blog, Our Small Hours.

I make a lot of soup this time of year, when the weather begins to get cooler. Pea soup has always been one of my favorites, especially when paired with some crispy bacon!

Split Pea Soup with Bacon

Serves 6


8 strips bacon, cut into 1-inch pieces

1 tablespoon Canola oil
3 tablespoons butter
1 large onion, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
2 teaspoons marjoram
2 bags frozen green peas
7 cups chicken stock


1. Melt butter in a large pot then cook bacon until crispy, 6-8 minutes. Remove and set aside.
2. Add butter, onions, carrots and celery and cook for about 8 minutes, until softened.
3. Add in marjoram, peas and stock. Bring to a boil and let simmer for 15 minutes.
4. Remove from heat, let cool and puree in batches in a blender or food processor.
5. Season to taste, ladle into bowls and sprinkle with bacon. Serve with some crusty bread.


After years of throwing holy water on cooking like it was some vampire coming to kill me, a couple of years ago, I finally got into a cooking groove. I even *GASP* looked forward to it while also starting a food blog, which I’ve since abandoned.

I discovered two things about cooking. You’ve got to LOVE what your cooking to really love cooking. For me, I loved the challenge of cooking food I thought would be difficult.

My definition of “difficult” at the time was something beyond microwave nachos, frozen lasagna, and if I really went wild, making the exotic and way out there French toast. Adding bacon on the side made me feel like a goddamn gourmet. Pouring a glass of orange juice to go along with it and… BOOM, I’m a culinary genius.

So yeah, I had a lot to learn. But since we moved to Maine last summer, I haven’t cooked much and my old ways are back.

The little hummingbird is still a very picky eater and only likes a small list of foods so I’ve been on the lookout to try recipes I hope my hubby and I will like.

READ MORE: Easy Dinner Recipes: One Dish Chicken Skillet & Beef and Broccoli

I really want to get back into cooking again. Maybe even start my food blog back up.

I came across this recipe a few days ago and we tried it. Fast and Easy Korean Beef. This was really very good… and truly fast and easy. From start to finish; getting everyone to the table and sitting down to eat, it took about 25 minutes. Hmmm, fast and easy. Just like I was in my late teens. Bada bing!

I tried many times to get a photo of this but all of my pictures turned out pretty bad. I blame the two beers I had while cooking this.

I hope you enjoy!

Korean Beef Over Rice


1 pound lean ground beef
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced (I was actually going to leave this out but so glad I got it)
1 tsp red pepper flakes (or to desired taste)
1 bunch green onions, diced (adding this is what knocks it out of the park)

READ MORE: ‘Tis The Season: Quick Guide To Grilling


Start cooking rice according to directions.

In a large pan, add sesame oil and garlic over medium heat. Cook for 2 minutes and give it a stir. Brown the hamburger meat and drain when done.

Add brown sugar, soy sauce, salt and pepper, ginger, and red pepper flakes to the cooked hamburger. Simmer for a few minutes and stir.

Serve the Korean beef over rice. Add a generous amount of green onions and a few splashes of soy sauce, if desired.

This post was originally featured on Elle’s blog, This is Mommyhood

Breakfast is probably my favorite meal of the day. Try out this breakfast bake the next time you’re cooking for a few people. It’s perfect for a Sunday brunch.

Serves 6


1 loaf of whole grain bread, crusts removed, cubed

1/2 cup extra virgin olive oil

8 slices bacon, cut into 1⁄2 inch pieces

1 large onion, diced

1 (26 oz) can crushed tomatoes, drained

1 teaspoon crushed red pepper

3/4 cup extra sharp cheddar, shredded

3/4 cup mozzarella, shredded

1 green onion, chopped

salt and pepper

6 eggs

READ MORE: Like Fall in Your Mouth: Crock Pot Walnut-Stuffed Glazed Apples


1. Preheat the oven to 375°F. Toss bread and olive oil together in a bowl, sprinkle with salt and pepper to taste. Toss onto a baking sheet and bake for 10 minutes.

2. Meanwhile, in a saucepan, cook bacon until browned (about 8 minutes). Set aside on a paper towel to drain. Keep about 2 tablespoons of bacon fat in the pan.

3. Add the onion to the pan and cook for 3 minutes. Add tomatoes, red pepper and cook for a further 2 minutes.

4. Return all ingredients to a large bowl along with cheeses and scallion. Toss until well combined. Transfer to glass baking dish, cover with foil and bake for about 25 – 30 minutes.

5. Using a spatula or a cup, press 6 holes in the bread. Break and crack an egg into each indentation.

6. Return to the oven and bake for a further 10 minutes (more or less depending on how well done you want your eggs).

7. Scoop out with a spoon and serve immediately. This is great to serve with some hot chili sauce.

This is the perfect hearty grilled cheese. Like many great sandwiches, it takes time to prepare but the result is incredible. As autumn sets in, and the days become shorter and cooler, there is nothing quite as comforting as digging into a warm and hearty sandwich for lunch or dinner.

Caramelized Onions, Mushroom & Brie Grilled Cheese


4 (thickly cut) slices of bread
Brie cheese
1 onion, sliced
2 cloves garlic
10 mushrooms, sliced
1/2 cup beef broth
1⁄2 teaspoon thyme
1 teaspoon all-purpose flour
3 tablespoons butter
salt & pepper


1. Heat a heavy skillet to medium heat, melt 2 tablespoons butter and cook
onions on a low temperature for about 15 minutes, until they become nice
and caramelized.

2. Add mushrooms and garlic and cook for a further 6-8 minutes.

3. Stir in beef stock and all purpose-flour and bring to a simmer until a nice sauce forms. Add thyme.

4. Butter bread with remaining butter and place Brie and mushroom onion topping between the buttered slices (make sure buttered sides are on the outside).

5. Place sandwich on a hot non-stick pan for about 3 minutes per side or until it becomes nice and brown.

Tip: Using another heavy saucepan, you can press on the sandwich while cooking for a pressed sandwich, if desired.

I often seem to have a theme running through many of my posts in any given month. I don’t do this on purpose. I think that I get inspired by an ingredient, have a few ideas in my head and want to execute them all. Sometimes I end up with one success and a disaster or two. But if I’m really lucky, I have a few recipes to post.

So if what July said about me was “hey world, I love fresh berries”, then August says “I’m nuts for pistachios.”

Ultimately I published 10 recipes in August and although I certainly didn’t use pistachios in all of them, they’re featured in three. There’s also a good variety of posts. For meals I published 2 breakfasts, 2 lunches and 1 dinner. There was also 1 pie and 4 other desserts.

1) I made a quick and easy stovetop pizza using leftover BBQ pork:

Stovetop BBQ Pork and Apple Pizza

2) A light pasta dish that’s a full meal:

Seafood Angel Hair Florentine

3) Berry season is coming to an end. Take full advantage while you still can:

Dark Chocolate Chip Berry Bread Pudding

4) If you’re a lover of fruit (and pie) this one is versatile and delicious:

Fruit Lovers’ Pie

5) This simple breakfast roll up was inspired by the classic Eggs Benedict dish:

Crab Benedict Breakfast Roll ups

6) Strawberry and Lemonade in cheesecake form. These disappeared in one day:

Strawberry Lemonade Squares

7) Dessert Pizzas are so easy to make and so impressive to serve. This one uses toffee and pistachios and is decorated with a bit of white chocolate.

Pistachio Toffee Dessert Pizza

8) My white chocolate pistachio brownies are moist and chewy:

White Chocolate Pistachio Brownies

9) These warm chicken pockets can be made from scratch or with leftover chicken. Perfect for lunch or for dinner:
Warm Chicken Pockets

10) Cream cheese and pistachio filled thick slices of french toast with a toasted pistachio crust:

Pistachio Cream Cheese French Toast