Happy Thanksgiving Rise Community!

First, I want you to know how grateful I am for every single one of you! Your support and willingness to allow me to stand by you through your health journey means so much to me! I hope you take this time to reflect on the things you are grateful for and that this time may inspire you to continue that gratefulness throughout the new year!

Because I am also grateful for the delicious food on Thanksgiving, I thought I would post two of my favorite recipes that I love to make for my family! These recipes are healthy spin on two of my favorite sweets during Thanksgiving!

P.S. If you find yourself having a few minutes of free time, read this article on how being grateful can actually shift your neurology: The Grateful Brain

Sweet Potato Casserole

For the Potatoes:

  • 4 Large Sweet Potatoes

  • 1/2 Cup Canned Full Fat Coconut Milk

  • 2 large beaten Eggs

  • 1 Tbsp melted Coconut Oil

  • 2-3 Tbsp Maple Syrup (*or as much as you like :P )

  • 1 tsp Cinnamon

  • 1/2 tsp nutmeg

  • 1 1/2 tsp vanilla extract

  • 1/4 tsp Himalayan Pink Sea Salt (or any sea salt will do!)

For the Topping:

  • 1 cup Almond Flour

  • 2 Tbsp Coconut Flour

  • 2-3 tbsp Maple Syrup

  • 1/4 Himalayan Pink Sea Salt (or any sea salt)

  • 2 Tbsp melted Coconut Oil

  • 1 cup chopped Pecans

  • 1 tsp Cinnamon (optional)

**You may like to add a little more coconut milk, spices, or syrup based on your taste.

Instructions for the Potatoes:

  1. Bake sweet potatoes at 400 degrees for 45 minutes, until soft. Cool the sweet potatoes and remove the skins.

  2. Preheat oven to 350 degrees.

  3. Place sweet potatoes and all other ingredients for the potatoes in a mixing bowl. Mash potatoes and

    stir until all ingredients are thoroughly mixed.

  4. Pour into an 11 x 7-inch baking dish.

Instructions for the Topping:

  1. Place all topping ingredients in a mixing bowl.

  2. Stir until all ingredients are combined.

  3. Sprinkle the topping over the potatoes.

  4. Bake for 20 minutes until golden brown.

Paleo Pumpkin Pie

Crust:

  • 2 cups almond flour

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 1 room temperature egg

  • 2 tbsp coconut sugar

  • 1/4 cup melted coconut oil

Pumpkin Pie Filling:

  • 1 can of pumpkin puree

  • 2/3 cup coconut sugar

  • 2 eggs

  • 2/3 cup coconut cream OR top of 1 can of coconut milk (just the hard part that settles at top of can after being refrigerated overnight or for 4 hours. You want it to be hardened or very thick cream)

  • 2 Tbsp arrowroot starch

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp nutmeg

  • 1/4 tsp ground clove

  • 1/4 tsp salt

Instructions

  1. Heat oven to 350F. Prepare + grease an 8-inch pie dish.

  2. For the crust, mix together almond flour, baking soda, cinnamon and salt in a large bowl.

  3. In a small bowl, whisk egg, coconut sugar and coconut oil.

  4. Add wet ingredients to dry and mix until completely combined and ball shape forms.

  5. Form into well greased pie pan.

  6. Start making the pie filling by adding all ingredients to a mixing bowl or food processor.

  7. Blend together until completely smooth.

  8. Pour pie filling into the raw crust.

  9. Bake for 45-55 minutes, if edges start to brown, cover them with foil.

  10. Take out of oven once center has cooked – it will set more as it cools.

  11. Let cool completely before serving and if prefer chilled, place in refrigerator.