Beverages, Crossover, Dessert, Dinner, Drinks, E, FP, Holiday, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

My Thanksgiving Picks

Do you know that Thanksgiving is 3 weeks from today! I feel ready and I hope you do too. I have spent the last several weeks gathering and posting recipes here to get ready for the holiday season. Here is what I have gathered.

The first thing on my menu is the turkey of course. I started using a “spatchcock” method for cooking my turkey lately and I highly recommend it! It cooks so much more quickly and evenly. Check out how to Spatchcock a Turkey and get a bonus gravy recipe HERE.


Here are my picks for the best things to have alongside the bird:

Sweet Potato Casserole (Crossover or E)


Bean Casserole(XO)


Green Bean Casserole (E)


The Best Green Beans (S)


Loaded Veggie Casserole (S)


Roasted Veggies (S, E or XO)

ro veg

Stuffing (S)


Cranberry Sauce (FP)


Mashed Cauliflower (S or FP)




Broccoli Salad (S)

And for dessert I suggest the following:

Pumpkin Roll (S)


Coconut Cream Pie (S)


Pecan Pie (S)


Pumpkin Spice Cheesecake (S)


Pumpkin Pie (S)


Tagalong Pie (S)


Pumpkin Chocolate Chip Cookies (S)

Berry Crisp (S)

Need some beverage suggestions? Here are my favorites:

Cranberry Wassail (FP)


Pumpkin Spice Latte or Creamer (S or FP)


How is your holiday planning going?

FP, Recipe, Sauces, Dressings

Easy Sugar Free Spaghetti Sauce

This recipe came out of necessity the other day when I already had the pasta boiling and I realized that I didn’t have any spaghetti sauce to use! It is super simple and could easily be made in big batches and frozen for future use. Enjoy!

  • 1 28 Ounce Can Tomatoes (Crushed, Diced, Sauce, Whole, anything will work) blended into sauce
  • 1 1/2 teaspoons Garlic Powder
  • 1 1/2 teaspoons Onion Powder or Dried Minced Onions
  • 1 teaspoon Mineral Salt
  • 2 teaspoons Oregano
  • 1 teaspoon Basil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Olive Oil
  • 1 “doonk” Pure Stevia Extract (1/32 of a teaspoon)
  • 2 tablespoons gelatin or collagen, optional

Place all ingredients in the blender ~OR~ place all ingredients in a saucepan and use an immersion blender and blend ingredients until smooth.


Put sauce in saucepan and cook over medium low heat until heated through. This can be ready in 5-10 minutes, but if you have a chance to let it simmer for a while I suggest it! Sauces are usually tastier when the flavors have had a chance to “marry” for a while. Add meat if you’d like and serve!


FP, Holiday, Recipe, Sauces, Dressings, Sides

Cranberry Sauce

If you did what I suggested and stocked up on cranberries to make the Cranberry Wassail then you are going to have plenty of cranberries on hand to make your own cranberry sauce this year instead of buying it out of a can. When you make your own you get all the health benefits of the cranberries and none of the downsides of added sugar and fillers. and it is so easy to do!

Cranberry Sauce ~ THM FP


  • 1 pound bag of whole fresh cranberries
  • 3/4 – 1 cup of xes sweetener or gentle sweet(more or less to taste)
  • 3 doonks stevia
  • 2 cups of water
  • 1/2 teaspoon orange extract
  • 1/4 tsp cinnamon or cinnamon stick (optional)
  1. Add everything to a saucepan except orange extract and heat ingredients on medium high heat.20181001_174202.jpg
  2. Bring to a boil and stir the cranberries frequently.
  3. Once things are boiling turn the heat down to medium-low. The cranberries will start to pop. See those split skins below?20181001_174948.jpg
  4. Cook for 10-15 minutes, stirring and mashing often. The sauce will continue to boil and reduce so keep an eye on it. When your sauce is reduced to your liking, be sure to remove cinnamon stick if you used it. Stir in orange extract.
  5. You now have cranberry sauce that you serve along side your holiday meal. This is a sauce however, not a gel (think more like a chunky applesauce) so if you want it closer to the gel like consistency you are used to you will want to follow one of the options. This recipe makes just over 3 cups of sauce.


  • If you want a chunky sauce with nothing removed from the fruit but you don’t want to have any whole skins left in the sauce you can start by putting the whole cranberries and water in the blender or food processor. Process just until the berries are broken down into chunky pieces but not mush. Put this into the saucepan with all other ingredients except orange extract and follow the rest of the recipe.
  • If you want a less chunky sauce (and to remove the skins) you could push the sauce through a mesh strainer into a bowl. This will leave the skins in the strainer and leave you with a slightly textured sauce.
  • If you want a completely smooth sauce you can use an immersion blender. This is what I chose to do. I just stuck the blender into the pot and blended everything together.20181001_181830.jpg
  • If you want your sauce to gel up even further you can add in 1/4 tsp of glucomannan (whisk in quickly so it does not clump.) Alternatively you could add in 2 tsp of gelatin that you have bloomed in 2 TBSP of water. Below is the texture of mine after I added 1/4 tsp of glucommanan and let it cool in the refrigerator.20181001_185558.jpg

Be sure to keep checking back. I will be posting all of the recipes that I like to have on hand to keep me on track during the upcoming holiday season. I will eventually compile them all into a Holiday Menu post to be published on November 1st.

Recipe, S, Sauces, Dressings

Recipe Share – Super Duper Salad Dressing

Looking for a new salad dressing option? How about this Super Duper Dressing from fellow THM blogger Susan Prolio. Her blog is called Nourish and Flourish. This S style dressing is packed with super-food goodness! Check it out!

super duper dressing