Happy (almost) Thanksgiving! We know that most of you are probably preparing for the wonderful holiday that is Thanksgiving since it’s next Thursday, but just because Thanksgiving is coming doesn’t mean that all our nutrition based choices have to be thrown out the window. Continuing to include these recipes in your weekly menu will make sure that you get plenty of nutrient dense and tasty food in the days leading up to Thanksgiving.
Your recipes for this week are:
• Chicken Cutlets with Apple Chutney and Kale
• Celery Root and Bacon Salad
• Sausage with Pumpkin Mash
• Crab and Tomato Soup
• Sweet Potato and Egg Strata
Make sure to let us know how the recipes go over in the Private Facebook Group and tag any photos on Instagram with @paleouniversity so we can see what you’re making!
Co-Founder/Director of Content/Nutrition Coach
- Celery root, 2 med-large peeled and shredded
- Jalapenos, 1-2 diced**
- Kale, 1 bunch in pieces
- Pumpkin, 1 small (cooking/sugar - roughly 2.5 lbs) cut into 8 wedges
- Red onion, ½ sliced
- Sweet potato, 1 med-large (or 2 small) sliced thinly*
- Yellow onion, 1 diced
- Yellow onion, 1/2 large diced**
- *If you have a mandolin, that’s the best way to cut the sweet potato
- **Can store in the same container
- Apples, 2 large peeled and cut into pieces
- Yellow onion, ½ diced
- Apple cider vinegar, ¼ cup
- Orange, 1 med juiced
- Ginger, 1” grated
- Cinnamon, a dash or two
- Salt, a pinch or two
- Servings: 2-4
- Time: 40-50min
- Mix everything together in a pan and turn the flame on med/high. Bring to a boil and then lower heat to a simmer. Cover the pan and cook for 40min.
- After 40min, remove the lid and cook off any excess liquid if needed, about another 5min.
- Once done let it cool and store in a covered container in the fridge (can actually be stored for up to 2 weeks.)
- Bacon, 8 thick cut slices in pieces
- Kielbasa, 1 Pederson’s cut into coins (1/4 sausage per person)