Thanksgiving Week is here! It’s my favorite time of year. We are in the heart of football season, the food is delicious, the clothes are cozy and so fun.

Since going towards a more ‘paleo’ approach to food several years ago, I have finally gotten to the point where my ‘clean eating’ dishes are things that are requested and the ones I look forward to eating!

This is my third year of preparing gluten-free and dairy-free dishes. My favorite side dishes include: Spicy Sweet Potatoes (see previous blog post for recipe), roasted Brussels sprouts with bacon and dried cranberries, mashed sweet potatoes, roasted green beans with almonds. This year, I’m adding a new favorite! Let’s call it ‘Fall In A Bowl.’


Preheat oven to 400 degrees and line two baking sheets with foil.

Mix together 3 cups of cubed butternut squash, ½ teaspoon cinnamon, 2 tablespoons maple syrup, 1 ½ tablespoon extra-virgin olive oil. Spread in a single layer on the cookie sheet.

Mix together 2 bags (3-4 cups) of shaved Brussels sprouts (I get these from Trader Joe’s) with 1 teaspoon of sea salt (or to taste) and 2 tablespoons extra-virgin olive oil. Spread in a single layer on the cookie sheet.

Roast both sheets in the oven for 25 minutes, stirring midway through the roasting.

-Key, let those sprouts get nice and charred!!! –

In a large bowl, combine roasted veggies with 1 cup dried cranberries and 2 cups of toasted pumpkin seeds. You could use pecans or other nuts here, but since we have a nut allergy in the house, I went with the pumpkin seeds. Also optional to add more maple syrup, but we found this to be perfectly sweet enough.

Serve warm.