7 Thanksgiving Dinner No-Egg Low-Calorie Paleo Recipes

Herb-Roasted Turkey Breast With Garlic and Lemon

Herb-Roasted Turkey Breast with Garlic and Lemon is a flavorful and juicy dish that perfectly captures the spirit of Thanksgiving while adhering to Paleo principles. This succulent turkey breast is infused with aromatic herbs and zest from fresh lemon, making it an ideal centerpiece for your holiday table. It is simple to prepare and will leave your guests begging for the recipe!

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, sage, salt, and pepper to create a marinade.
3. Rub the marinade over the turkey breast, ensuring it’s evenly coated.
4. Place the turkey breast in a roasting pan and cover loosely with foil.
5. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
6. Remove from the oven and let it rest for 15 minutes before slicing and serving. Enjoy!

Maple-Balsamic Brussels Sprouts

Maple-Balsamic Brussels Sprouts are a delicious and nutritious side dish that brings a perfect balance of sweetness and tang to your Thanksgiving dinner table. This dish highlights the natural flavors of Brussels sprouts while keeping it Paleo-friendly, making it a delightful addition to any holiday feast.

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
3. Spread the Brussels sprouts evenly on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized, tossing halfway through.
5. Remove from the oven, sprinkle with fresh thyme if desired, and serve warm. Enjoy!

Cauliflower Mashed “Potatoes”

Cauliflower Mashed “Potatoes” are a creamy, delicious, and low-carb alternative to traditional mashed potatoes, perfect for those following a Paleo diet. This dish maintains that comforting, velvety texture while offering the added nutritional benefits of cauliflower. It’s an ideal side that complements any Thanksgiving turkey or main dish without the carbs.

Instructions:

1. Steam the cauliflower florets and minced garlic until tender, about 8-10 minutes.
2. Drain any excess water and transfer the cauliflower and garlic to a food processor.
3. Add coconut milk, olive oil, sea salt, and black pepper; blend until smooth and creamy.
4. Adjust seasoning as needed, then garnish with fresh chives if desired before serving warm. Enjoy!

Cranberry Sauce With Orange Zest

Cranberry Sauce with Orange Zest is a refreshing and vibrant condiment that adds a perfect sweet-tart contrast to your Thanksgiving dinner. This Paleo-friendly recipe elevates the traditional cranberry sauce by incorporating the bright flavors of orange zest, making it a delightful accompaniment to turkey and other holiday dishes. It’s quick, easy to prepare, and will impress your family and friends with its natural sweetness and aromatic citrus notes.

Instructions:

1. Rinse the cranberries and remove any stems or damaged berries.
2. In a saucepan over medium heat, combine the cranberries, orange juice, water, honey (or maple syrup), cinnamon, and sea salt.
3. Simmer the mixture, stirring occasionally, until the cranberries burst and the sauce thickens (about 10-15 minutes).
4. Remove from heat and stir in the orange zest for added flavor. Allow it to cool before serving. Enjoy!

Stuffed Acorn Squash With Quinoa and Pecans

Stuffed Acorn Squash with Quinoa and Pecans is a hearty and satisfying dish that makes a perfect centerpiece for your Thanksgiving table. This Paleo-friendly recipe combines the nutty flavor of quinoa with sweet roasted acorn squash and crunchy pecans, creating a delicious blend of textures and tastes. It’s not only a nourishing option but also a beautiful presentation that will impress your guests.

Instructions:

1. Preheat the oven to 400°F (200°C) and slice the acorn squash in half, removing seeds and stringy parts.
2. Brush the inside of the squash halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
3. Meanwhile, rinse quinoa and cook it in vegetable broth according to package instructions, about 15 minutes.
4. In a large bowl, combine the cooked quinoa, chopped pecans, dried cranberries, chopped spinach, cinnamon, salt, and pepper.
5. Once the squash is done roasting, flip the halves over and fill each with the quinoa mixture. Return to the oven for an additional 10 minutes.
6. Serve warm as a delicious and nutritious side dish or main course. Enjoy your Thanksgiving feast!

Sweet Potato Casserole With Cinnamon

Sweet Potato Casserole with Cinnamon is a delightful, sweet, and creamy dish that brings warmth and comfort to your Thanksgiving table. This Paleo-friendly casserole is made with naturally sweet sweet potatoes, cinnamon, and a crunchy topping of nuts, making it a perfect balance of flavors and textures. It can serve as a side dish or even a dessert, sure to please all your guests.

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Peel and chop sweet potatoes, then boil in a pot of water until tender, about 15-20 minutes.
3. Drain potatoes and transfer to a mixing bowl; mash with coconut milk, maple syrup, cinnamon, vanilla extract, and sea salt until smooth.
4. Pour the mashed sweet potato mixture into the prepared baking dish.
5. In a separate bowl, mix chopped pecans, almond flour, and melted coconut oil; sprinkle over the sweet potato mixture.
6. Bake for 25-30 minutes until the topping is golden brown. Serve warm and enjoy the festive flavors of this casserole!

Pumpkin Coconut Soup

Pumpkin Coconut Soup is a warm and comforting dish that epitomizes the flavors of fall, making it a perfect addition to your Thanksgiving dinner. This creamy, velvety soup is made with roasted pumpkin and rich coconut milk, creating a harmonious blend of sweetness and earthiness. It’s not only Paleo-friendly but also a delightful starter for any festive meal.

Instructions:

1. In a large pot, heat olive oil over medium heat; sauté onions and garlic until softened.
2. Add cubed pumpkin, vegetable broth, ginger, and cinnamon; bring to a boil and simmer until the pumpkin is tender (about 15-20 minutes).
3. Remove from heat and blend the mixture until smooth; stir in coconut milk, and add salt and pepper to taste.
4. Reheat gently before serving. Enjoy the soup garnished with fresh herbs or a drizzle of coconut milk.