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Happy Day of Thanks & Giving! 


During this upcoming week we want to remind you how grateful we are for you. To celebrate this joyous occasion we would like to help you through the Holiday season with some delicious recipes, and helpful tips. It's time to have some fun on your food plan, and share the wealth with family & friends.

Check out our 2016 Thanksgiving Newsletter! Also, take a peek at our 2015 newsletter for more ideas.

Enjoy!
Your Kanodia MD Staff

FUN FACT #1: TV dinners have the Thanksgiving Holiday to thank. In 1953, someone at Swanson misjudged the number of frozen turkeys it would sell that Thanksgiving -- by 26 TONS! Plan B: Why not slice up the meat and repackage with some trimmings on the side? Thus, the first TV dinner was born!


MEAT
Safety Guidelines: Ever wonder how many pounds of turkey to buy? When to buy it? How to thaw it? There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven. Check here for more information from the USDA. 

Aim for places where you can order your meat ahead of time such as Seven Sons to find the highest quality options:

Chicken or Turkey: Pastured Raised, organic
Beef: 100% Grass fed- grass finished
Seafood: Wild Caught, low mercury
Eggs: Pastured Raised, organic
Pork: Pastured Raised, Nitrate free

Thanksgiving Turkey plus Pork Stuffing
  • 1 Tbsp Duck Fat
  • 15 lb whole Turkey
  • 1 Tbsp Salt and Pepper
  • 2 cup Pork Stuffing (click for recipe)
Herbed Turkey and Vegetable/ Bone Broth Gravy

Make it AIP and try Roasted turkey breast with an AIP seasoning blend:
2 tbsp. ground rosemary
2 tbsp. dried mined onion or powder
2 tbsp. dried savory
2 tbsp. garlic powder
1 tbsp. dried thyme
1 1/2 tbsp. sea salt
Succulent Roast Goose
1 goose (12-14 pounds) wing tips cut off and neck, giblets, excess fat taken out of the cavity
3 teaspoons salt and 1 teaspoon black pepper
1 teaspoon allspice
1 lemon, halved
8 sprigs of thyme
2 pounds of carrots, cut into 1-inch pieces 
1 bunch of celery (about ten stalks) cut into 1-inch pieces
1 1/2 pounds parsnips, cut into 1-inch pieces

FUN FACT #2: Gobble, gobble! Not so fast. Only male turkeys, called toms, gobble. Females, called hens, cackle.



APPETIZERS & SIDE DISHES
Bacon Wrapped Butternut Squash Bites
 

Avocado Prosciutto Stuffed Mushrooms

Also, check out Sausage Stuffed Mushrooms (combine seasonings and mix ingredients)

*substitute mushrooms with mini peppers or jalapenos if on anti-yeast plan
FUN FACT #3: There were no forks at the first Thanksgiving! The first Thanksgiving was eaten with spoons and knives — but no forks! That's right, forks weren't even introduced to the Pilgrims until 10 years later and weren't a popular utensil until the 18th century.
Green Beans with Lemon & Sage crumbs 

 
Savory Stuffing

 
Stuffing Meatballs
(omit nuts if AIP)


 
Colorful Kale Salad
 
Herbed Whipped Parsnips
Rosemary & Shallot Roasted Butternut Squash

 
DESSERTS
Top Left: Cranberry Crumble Bars- 
http://autoimmune-paleo.com/cranberry-crumble-bars/

Top Right: Pumpkin/ Squash parfaits-
http://www.slightlylostgirl.com/2016/09/21/pumpkin-pie-parfait-aip-paleo/

Bottom Left: AIP/ Paleo Pumpkin Pie-
https://aiplifestyle.com/pumpkin-pie/

Bottom Right: Pumpkin Spice cookies- https://eatplaylovemore.com/2014/09/22/pumpkin-spice-cookies-you-can-actually-eat-paleo-aip-gaps-v/#


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