Thanksgiving Recipes


There is something really great about the Thanksgiving holiday. For me it really is one of the top two holidays of the year. Spending time with family (most family anyway – there is always that one relative) and friends, taking time to reflect on all you are thankful for, and eating some amazing food! The food part can be a little scary however. That’s why I though I could share some of my own recipes. These have been made in a way that you don’t have to worry about eating them and of course they taste great!


Creamy Garlic Mashed Potatoes


  •  1 1/2 pounds cubed, unpeeled red potatoes
  • 3 garlic cloves, peeled and thinly sliced
  • 1/2 cup whole organic milk
  • 2 tablespoons organic  butter
  • 3/4 teaspoon Redmond sea salt
  • 1/4 teaspoon black pepper


Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat.

Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes).

Drain; return to pot over low heat.

Add milk, butter, salt, and pepper. Mash potatoes with a potato masher to desired consistency.


Green Beans with Lemon-Butter Breadcrumbs


  • 1 tablespoon organic unsalted butter
  • 3/4 cup panko breadcrumbs
  • Zest of 1 lemon
  • 1 tablespoon Redmond sea salt, plus 1/4 teaspoon, divided
  • 1 1/2 pounds fresh green beans, trimmed
  • 1 tablespoon olive or coconut oil
  • 1 1/2 tablespoons lemon juice
  • 1/3 cup slivered almonds,
  • Freshly ground black pepper


Melt butter in a skillet over medium heat. Add panko; stir constantly for 2 minutes or until golden.

Remove from heat. Stir in zest and 1/4 teaspoon salt.

Fill a large saucepan 2/3 full of water; bring to a boil. Add remaining 1 tablespoon salt. Add beans; cook 2

minutes. Fill a large bowl 2/3 full of ice water. Transfer beans to ice water to cool; drain.

Add oil to a skillet over medium heat. Add beans; sauté, stirring constantly, 3 minutes or until heated.

Add lemon juice and almonds; sauté 1 minute. Season with pepper. Add panko topping; serve.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][heading]

Sweet Potatos With Pecans


  • Potatoes:
  • 2 1/4 pounds sweet potatoes, peeled and chopped
  • 1 cup half-and-half
  • optional 1/4 – 3/4 cup xylitol (i like it without the added sweetener)
  • 1 teaspoon Redmond sea salt
  • 2 teaspoons vanilla
  • 2 organic free range eggs
  • Coconut or Olive oil


  • 1/4 cup all-purpose flour
  • 1/8 – 1/4 cup xylitol
  • 1/4 teaspoon Redmond sea salt
  • 2 tablespoons chilled organic butter, cut into small pieces
  • 1/2 cup chopped pecans, toasted


Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat,

and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, xylitol, 1 teaspoon salt, and vanilla. Beat with a mixer at

medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch

baking dish coated with coconut or olive oil.

To prepare topping, sprinkle flour into a dry measuring cup; level with a knife. Combine flour, xylitol, and 1/4 teaspoon salt in a medium bowl. Cut in

butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle

over potato mixture. Bake at 375° for 30 minutes or until golden brown.[/vc_column_text][/vc_column][/vc_row]

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