This Thanksgiving has lasted for what feels like forever, yet despite it being December, it’s still not over for my crew. Apparently 2015 is for epic ‘Thanksgiving Never Say Die’ efforts [read: excuses] to keep the wine flowing until it’s appropriately close to the next Holiday, for eight crazy nights, to then ultimately transfer the blame onto an old fat man and his elves. Whatever, long live all the holidays, I say.
The truly amazing thing about my Friends/Family-giving crew this year is that over the last two years it has, for the most part, not only evolved into a paleo/cleaneating lifestyle, but actually owns it like bosses…..and at this point, they probably do it better than us.
After teaching barre at b:core bright and early on Thanksgiving morning, there was nothing more I wanted to do than exactly what happened next; park sprints with the dogs in the 70 degree weather and a full blown dinner with some of my favorite people.
There’s something to say about how food brings people together, and having a group that likes to eat the same way, testing new clean recipes with love and lots of flavor…well that’s pretty much the best possible holiday combination.
Now, I did an absolute garbage job of documenting the first (and probably most important phase) of my Turkey Day kitchen therapy, but thankfully the foundation of it all persisted through two more amazing meals this week. And it all started with just seeing those green beans.
I’m pretty obsessed with green bean casserole (alarmingly obsessed), so I didn’t want to forego my one true holiday love, just in the name of Paleo Thanksgiving. So, like any innovative and desperate meal experimenter, I took to the internet to make my dreams come true. And I found it, a paleo recipe for cream of mushroom soup that is surprisingly easy to make, and even more surprisingly delicious.
So, as you’ll see above in my less than delicately organized plate, we had mashed yucca (or YUMMA!) at 12 o’clock; my butter lettuce with cherry tomatoes, almond slivers and truffle salt/olive oil dressing at 2pm; brussels sprouts and root vegetables at what looks like 5:30 and then my coveted, ever loving paleo green bean casserole with oven broiled onion topping (victory!) at 7pm, before filling the rest of the space up with Turkey and carnitas. Yes, paleo carnitas. Life was amazing, and when washed down with good wine and great conversation, there was nothing else I could have wanted in life. Bonus: we were all wrapped up, home, and asleep by 8:30 – magical.
So, what’s the rest of the story? Well, it all comes back to the cream of mushroom soup that I made with my very own hands and killer hand blender. It didn’t just end with the green beans; a couple of days later it found it’s second home in a chicken, brussels sprouts, peppers, and brown rice bake that rocked my midweek world.
The finished product was awesome, and was the perfect pairing for a romaine, tomato, avocado, almond sliver, radish, and tesse mae dressed salad.
And just when I thought that perhaps the (mushroom) gravy train had possibly ended, I was lucky enough to get whatever horrible winter cold is circulating at the moment and found myself miserable, hungry, and desperate for a little cold weather therapy — so I made some.
Sauted onion, brussels sprouts and zucchini in a pot, followed by the remaining chicken/rice/veggie leftovers, all the rest of the cream of mushroom soup, a full liter of chicken stock, all came together to bring SO much happiness into an otherwise dreary evening of sick.
Now, off to sleep because there are way too many amazing things happening this week (and that need to happen) to let this cold crush me. So, in closing, paleo cream of mushroom soup is a real thing, it’s amazing, and it has already begun saving lives this holiday season.