Happy Thanksgiving everyone! For those of you reading in other parts of the world today is Canadian Thanksgiving. And do you know what that means? A long weekend! Yep a whole extra day away from work. If you couldn’t tell that makes me a pretty happy girl. Not that I am doing anything that exciting with my long weekend (think studying and homework) but it does give me a bit more time to catch up on some sleep, get some blog posts prepared and get some meals made for the week.
It is amazing how much difference even one extra day makes. I think that all work weeks should be four days long. Anyone else with me? Just think how much better your quality of life would be! I think Sweden used to have a four day work week did they not? I can’t remember…
But a quick Google search informs me that in the Netherlands a four day work week is still common place… hmm… that does sound rather lovely doesn’t it? Maybe one day when I win the lottery or my blog becomes a huge money making success a four day work week can become a reality (yes, yes a girl can dream). Until then I will just have to fantasize about what that would be like.
You know what’s also great about Thanksgiving? Food! Yes I know, it’s shocking that the food blogger gets excited about events that revolve around eating. Thanksgiving usually means turkey, gravy, stuffing, yams and pecan pie. Now the majority of these traditional foods I do not eat. BUT, I have learned to make my own adaptations over the years. Think squash instead of yams, apple pie instead of pecan pie and grain free stuffing. Yes my friends it is possible to eat good food during holiday feasts even if you have food restrictions! Now this usually means that I end up bringing my own food to family dinners, but I don’t mind. It’s way better than getting sick from eating foods that I know are unsafe.
On another note, I wanted to let you know that my friend Carol from Ditch the Wheat has her Grain Free Snacker on sale for 75% off in honour of Thanksgiving. FOR TODAY ONLY! I have a copy of this book and there are so many amazing recipes inside. And the pictures are gorgeous!
To purchase a copy please click here. Enjoy!
Alright everyone I will leave it there for today since I need to get some more work done before I feast tonight! As always I would be thrilled if you followed me on Pinterest, Instagram and Facebook! I am constantly posting other recipes and health related information on my social medial pages so I would’t want you to miss out on anything.
Until next time – Happy Eating!
Paleo Harvest Bread with Apple Coconut Icing: Bread
(Egg Free, SCD, GAPS)
- 3 cups blanched almond flour
- 1/2 cup organic coconut flour
- 1 cup organic or homemade applesauce
- 1 cup cooked squash butternut or kambucha
- 1/3 cup coconut milk
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- 1 gelatin egg
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 pinch sea salt
- 1 cup fresh blueberries
Preheat oven to 350F
Combine all ingredients except for the blueberries in a large bowl using your pastry blender, or a mix master
Gently stir in blueberries (trying not to squish them)
Grease your bread pan (I used coconut oil) or line a bread pan with parchment paper
Transfer batter to bread pan and press down evenly with a spoon
Bake for 50-60 minutes (until a tooth pick comes out clean and the bread is cooked through)
Remove from oven and let sit for at least 2 hours (I usually let it sit overnight)
Remove from pan and if adding icing move to the next steps, otherwise cut, serve and enjoy!
Paleo Harvest Bread with Apple Coconut Icing: Icing
Place a small saucepan on the stove on low heat
Add all the ingredients to the saucepan and heat until melted
Stir well to combine
Using a spoon spread the icing on top of your loaf of bread
Let cool, cut, serve and enjoy!
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