Traditional Thanksgiving Menu

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Stuffing (grain free, gluten free, dairy free) 
(serves 8-10)


1 pound ground pork (grass fed/organic is preferable)
2 large onions
2 cups bell peppers, diced
4 cups mushrooms, diced
2 cups apples, diced
8oz fresh cranberries
1 cup toasted pecans, chopped (also optional.  Macadamia nuts would work well too)
4 eggs
2 Tablespoons coconut flour
2 Tablespoons coconut oil
1 Tablespoon fresh rosemary, minced
1 Tablespoon fresh thyme, minced
3 leaves fresh sage
sea salt
1/4 chicken stock (preferably grass fed/organic)


1.) Preheat oven to 350 degrees.

2.) Melt 2 teaspoons of the coconut oil in a large skillet over med-high heat.

3.) Brown the pork (about 5 minutes).  Add a pinch of salt and place in a large bowl leaving behind most of the excess liquid.  Pour this out and add another tablespoon of the oil.  

4.) Now, sauté the onions (it's important to cook all of these things separately, so they get sautéed not steamed).  This will take about 6-8 minutes until they are golden.  Add these to the pork when done.

5.) Add another teaspoon of coconut oil and sauté the bell peppers.  This will only take about 5 minutes - add them to the onions and pork.

6.) Next, sautee the mushrooms for about 3 minutes in a teaspoon of oil.  Add these to the bowl.

7.) Add the apple, pecans, cranberries and herbs to the bowl with some sea salt  In a smaller bowl, beat the eggs, stock and coconut flour together.  Pour this into the two with the pork and other ingredients.

8.) Move this all into an oven safe casserole and bake for about one hour.  Allow to cool for about 10 minutes before serving.

Shredded Brussels Sprouts (vegan)
(serves 8)


2.5 pounds Brussels sprouts, shredded as close to paper thin as possible (I use the attachment on my food processor)
2 Tablespoons coconut oil
2 teaspoons course sea salt
1 teaspoon freshly ground black pepper
Dash of Aleppo pepper flakes (red pepper flakes if you can't find)
4 ounces white wine
Dash of freshly grated nutmeg

Crispy Shallots:
2 large shallots, thinly sliced
1/4 cup coconut oil
Dash course sea salt


1.) Heat the 1/2 cup coconut oil in a frying pan with high sides (medium heat). 

2.) Place the shallots in the pan in one layer and cook for a couple of minutes until they start to brown.  Do not stir.

3.) Remove shallots with a slotted spoon onto a plate lined with paper towel.  Add a dash of salt.

4.) Heat a clear and large skillet over medium heat.  Once it's hot, add the 2 Tablespoons coconut oil.

5.) Add shredded Brussels, sea salt, pepper and Aleppo pepper.  Cook while stirring frequently for about 10-13 minutes.  

6.) Once Brussels have started to brown and are tender, add wine and cook for another 2-3 minutes until wine has evaporated.  

7.) Remove from heat, toss in the nutmeg and top with crispy shallots.

8.) Serve immediately.

Pecan Pie (grain free, gluten free, dairy free, cane sugar free)


2 cups blanched almond flour
1/4 teaspoon salt
1/3 cup coconut oil, solid
2 Tablespoons coconut sugar
1 egg, beaten

3/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup coconut oil, melted
2 eggs, room temperature
1 tablespoon almond flour
1 tablespoon almond or coconut milk
1 teaspoon vanilla extract
2 cups pecans, chopped


1.) In a medium bowl, stir together the almond flour, coconut sugar and salt.  Add in the coconut oil and use a fork to cut into the almond flour until the coconut oil is mostly incorporated.

2.) Stir in the egg until the dough is slightly moist and forms a ball. 

3.) Press the dough into a puck and wrap in plastic wrap.  Place in freezer.

4.) While the dough is "chilling" ;), make the filling...

5.) Preheat oven to 325 degrees

6.) In a large bowl, beat the eggs until slightly foamy.  Stir in the maple syrup, coconut sugar and coconut oil.  Whisk together until fully combined.  Stir in the almond flour, almond milk and vanilla.  Add the pecans and stir until they have been fully coated.

7.) Get the dough out of the freezer and roll out between two sheets of parchment paper into a 12-inch circle.  Lay this into a 9-inch pie dish.

8.) Pour the filing into the pie pan and bake in the preheated oven at 325 for 45-50 minutes or until the filling is no longer jiggly. Cool completely before serving or slicing.