We decided to have Thanksgiving early this year.
Part of the reason is because my b-day falls right on Thursday this year – and I certainly want to get myself out of the house and celebrate.
The other part is that I want to test myself and see if I can prepare a holiday meal in one single morning !
I was worrying that we won’t have enough time this year because we just returned from Asia and everything is still quite up-side-down at home. Little did I know that I was able to gather all ingredients a night before and made these three dishes all within a few hours in a single morning !
So my dear readers, if you got the ambition to cook this year but haven’t had time to prepare, don’t go panic yet.
My easy thanksgiving recipes include Herb roasted chicken, Stuffed mushrooms, and Crispy bacon with crunchy green beans.
There are three recipes within one post so be sure to scroll down and taste them all !
A delicious herb and citrus roasted chicken that's not only perfect for the holiday but also great for everyday Paleo meal.
- 5 lbs fresh organic chicken
- ¼ cup sea salt
- ½ cup fresh mixed herbs (Eg. sage, thyme, rosemary, oregano, Marjoram etc.)
- 2 tbsp ghee melted
- 1 lime serving use
- 2 lemon serving use
[In store] Ask the butcher to butterfly the chicken for you in advance.
Place the chicken on a foil-lined baking sheet. Use your fingers to carefully create pockets (to loosen the skin) between the skin and the flesh. Be careful not to break the skin.
Rub salt directly onto the meat under the skin, also on the outside and underside.
[Optional, if you have time] Cover the chicken with plastic wrap and place it in the refrigerator until you are ready to bake the next day.
On the day of the event, preheat oven to 450 F.
Mix the melted ghee (or olive oil) with fresh herbs and spread it under the chicken skin evenly between breast and thigh, as well on the outside of the bird.
Place the bird on a wire rack and bake for about 50-60 minutes until the meat thermometer reads 165 F for thickest part of the thigh meat & 145-150 F for the thickest part of the breast meat.
Set the bird aside to cool. Squeeze some lemon and lime juice. Enjoy!
Helpful Tools To Have - Instant meat thermometer, Baking tray + baking rack , and Aluminium foil Plastic wrap
This is an 80/20 Paleo recipe with Mint and Parsley Stuffed Mushrooms, lightly seasoned with Pecorino Romano for a perfect holiday cheer !
- 28 white button mushrooms stemmed
- ⅓ cup almond flour
- 2 cloves garlic
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ⅓ cup olive oil + extra to brush the mushrooms
- Little salt and black pepper to taste *Romano cheese can be quite salty!
Preheat the oven to 400°F.
Clean mushrooms with paper towel and remove the stems.
Place the mushrooms on a foil-lined baking sheet, and brush them lightly with olive oil.
Lightly chop/toss the garlic, cilantro, and mint in a food processor. Add almond flour and olive oil into the food processor and pulse the ingredients until a coarsely-chopped mixture develops. Season to taste with salt and pepper.
Scoop out the filling with a small spoon and fill each mushroom with the mixed ingredients.
Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve warm !
Paleo bacon wrapped with french green beans ! A nice and refreshing way to enjoy crunchy green beans with crispy Paleo bacon! Perfect Paleo side dish !
- 12 oz package of turkey bacon 1 packet
- 1 lb fresh french green beans trimmed if necessary
- Salt and black pepper to taste
- Olive oil
- Aged balsamic vinegar Balsamic modena
- Half one whole lemon juice serving use
[Beans] Sprinkle a little water and microwave french beans on high for about 1 ½ minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
[Bacon] In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very pliable, 4 to 5 minutes depending on the thickness. Transfer to a paper towel-lined plate and let cool. Cut strips in half.
Preheat an oven to 350°F. Line a baking sheet with parchment.
Place a small bunch of green beans (about 4-5) onto the strip of bacon and roll up into a bundle. Place the bundle into the baking dish, seam side down. Repeat with remaining bacon strips and green beans and leave a little space between each bundle.
Sprinkle with some salt, fresh ground black pepper, and olive oil.
Bake in the preheated oven for about 8-10 mins until the bacon is browned and crispy.
Drizzle with balsamic vinegar & Serve with lemon wedges