Satisfying Suppers

 

Earthfood-Loaded Easy Thanksgiving Dinner

Have a taste for Thanksgiving dinner BEFORE Thanksgiving? Give this easy meal a try. Notice the abundance of Earthfoods on that plate: Creamy Cauliflower Mash and roasted sweet potatoes, Brussels sprouts and a few chunks of white potatoes (because you HAVE to have white potatoes in some form, otherwise it isn’t Thanksgiving).

The turkey was about as moist as a turkey can get! I used Plainville Natural Boneless Turkey Breast Roast. It was a small roast- about three pounds!

I also served with Coconut Flour Biscuits (not pictured). Click HERE for the recipe…they were really easy to make. 

 

Ingredients for Super Moist Turkey:

  • 1 boneless turkey breast 2-3 pounds
  • 2 tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. dried parsley flakes
  • ½ tsp. dried basil
  • ½ tsp. pepper

Method for Super Moist Turkey:

  1. Preheat oven to 350 degrees. Combine all the spices in a bowl.
  2. Cover turkey with olive oil and rub with mixed spice.
  3. Cook for around 90 minutes or until internal temperature reaches 170 degrees. That’s it! 😍 🦃

Ingredients for Creamy Cauliflower Mash

  • 2 10-ounce bags of frozen riced cauliflower
  • 2-3 fresh basil leaves
  • 1 tbsp. cream
  • 2 tbsp. grass-fed butter or ghee, melted
  • 1 tsp. sea salt
  • 2 tsp. minced garlic (use minced garlic in jar to cut down on time)
  • Fresh ground pepper to taste

Method for Creamy Cauliflower Mash:

  1. Add frozen cauliflower to microwave-safe dish, cover and heat according to package instructions.
  2. Place cooked cauliflower and rest of ingredients to food processor and blend until smooth.
  3. To make it even more creamy, add an extra tablespoon or two of cream or extra virgin olive oil during processing.

Ingredients for Roasted Veggies

  • 4 cups Brussels sprouts trimmed and cut in half
  • 2 large sweet potatoes unpeeled and cut into 1/2-inch slices and then quartered
  • 1 medium white potato, peeled and cut into 1/2- slices and quartered
  • 2-3 tbsp. avocado oil (or enough to lightly coat the veggies)
  • sea salt and pepper to taste

Method for Roasted Veggies:

  1. Preheat oven to 400 degrees. Add veggies to a large bowl.
  2. Drizzle with oil and add salt and pepper. Using a large spoon, stir vegetables to evenly
    coated with oil. Spread in a single layer on baking sheet and bake for 30-40 minutes
    until tender. They should still have a slight crunch to them.