For those of you who are on the anti-inflammatory diet and are looking forward to a delicious Thanksgiving meal, I wanted to share some recipes on my blog that taste delicious without a side of bloating or brain fog. There’s plenty of time to test them!

Paleo Stuffing by









  • 2 tablespoons ghee or avocado oil or refined coconut oil
  • 3 cups onion, diced
  • 2 cups celery, diced
  • 1 cup mushrooms, diced
  • 1 cup apple, cored and diced
  • ¼ cup dried cranberries or dates, chopped
  • ¼ cup flat-leaf parsley, chopped
  • 4 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups almond flour
  • 3 large eggs, whisked

Cast iron skillet or 9×9 baking dish

   1. Preheat the oven to 350º Fahrenheit. Heat ghee or oil in a large cast-iron skillet over medium heat.
   2. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until ingredients are very soft, about 7 minutes
   3. Remove skillet from heat. Keep ingredients in an oven-safe skillet, or, alternately, transfer ingredients to a 9×9″ baking dish.
Stir almond flour in to other ingredients until well mixed. Add the whisked eggs and stir well. Place skillet (or baking dish) in preheated oven and bake 45 minutes to 1 hour, or until stuffing is browned on top. Serve warm.

Roasted Sweet Potatoes with Pecans and Maple Syrup by







  • 3 lbs sweet potatoes, peeled and sliced
  • 1 cup chopped pecans
  • 3 TB avocado oil
  • 4 TB coconut oil
  • 4 TB maple syrup
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste

   1. Preheat oven to 450 degrees and place rack in the middle.
2. While the oven is warming up, lightly toast pecans on a baking sheet in the oven for about 5 minutes.
3. Cover a separate baking sheet with parchment paper, place sweet potatoes on the baking sheet, and drizzle with avocado oil.
4. Toss with salt and pepper, and bake until golden brown and tender, about 40-45 minutes.
5. Melt coconut oil in a saucepan, add maple syrup, and cayenne pepper (optional). Allow to cook down until thickened slightly, about 5 minutes.
6. Drizzle maple syrup glaze over sweet potatoes and cover with pecans. Serve and enjoy!

Herb Gravy by






  • 1 quart low sodium chicken stock
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic
  • Pan drippings from roasted chicken or turkey
  • ½ teaspoon sea salt
  • 1 tablespoon thyme, chopped

   1. In a medium saucepan, heat chicken stock, onions, and garlic to a boil.
   2. Reduce heat and simmer until onions and garlic are soft, about 30 minutes.
   3. Pour pan drippings into saucepan.
   4. Blend stock-onions-drippings mixture in until smooth.
   5. Place mixture back in saucepan and reheat, then season with salt and thyme.
   6. Serve over turkey, mashed cauliflower, or anything else.

Vegan Apple Tart with Walnut Crust by







Ingredients for Crust

  • Olive, coconut
  • 1 1/4 cup walnuts, toasted
  • 3/4 cup old fashioned rolled oats
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons gluten free all purpose flour
  • 3 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Ingredients for Filling

  • 1 1/2 cup + 2 teaspoons apple juice
  • 1 1/2 teaspoon agar powder
  • 1 1/2 teaspoon arrowroot powder
  • 4 medium granny smith apples
  • 1 lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 orange

Instructions for Crust
   1. Preheat the oven to 350°, and grease a tart pan with butter or oil.
   2. In a food processor blend oats, walnuts, salt, and flour until it resembles a course meal.
   3. Pour in maple syrup, coconut oil, vanilla, and blend again. You should have a sticky damp dough. Be careful not to overblend.
   4. Press and shape the walnut dough into the tart pan. Make sure the walls are thick enough and packed tightly.
   5. Poke holes into the bottom with a fork and bake for 15 minutes at 350°.

Instructions for Filling
   1. Peel, core, and thinly slice the apples. Squeeze lemon juice over the apple slices to prevent browning.
   2. Pour 1 cup of apple juice and agar powder into a pan, whisk well. Bring it to a simmer and continue to cook for 5 minutes, covered.
   3. In a small bowl, mix arrowroot powder and the remaining 2 teaspoons of apple juice. Stir well to eliminate any chunks.
4. Pour it into the cooking agar mixture, and whisk for a few minutes until it begins to thicken. It will not thicken too much, and will still be liquidy. Then remove it from the heat.
   5. To the apple slices add nutmeg, cinnamon, maple syrup, and vanilla. Use your hands to toss them.
   6. Configure the apples into the center of the baked pie crust, then pour the agar mixture evenly over the apples.
   7. To avoid burnt edges, cover the edges in aluminum foil.
   8. Bake for 40-45 minutes, until the apples are tender.
   9. Let it cool a bit before serving warm or room temperature. Garnish with orange zest before serving.

I am so thankful that I know how to enjoy myself on holidays without going overboard. If you have any healthy Thanksgiving recipes you love, email them to me and I’ll share them on social media for everyone to see!