WHOLE30 PALEO STUFFING
(WHOLE30, VEGAN, GLUTEN FREE, DAIRY FREE, PALEO)
Whenever I think of Thanksgiving, I think of all the comfort foods! This Whole3o Paleo Stuffing deserves to be on your table this Thanksgiving – and throughout the colder months. It’s packed full of hearty flavor. How does one go about making a stuffing without bread? Don’t worry! You won’t even miss the bread in this. Disclaimer: this post is sponsored by Octonuts but all thoughts, opinions and Thanksgiving memories are my own! #Ad
HOW TO MAKE WHOLE30 PALEO STUFFING
This stuffing comes together quickly and easily. First, preheat oven to 350 degrees Fahrenheit and spray a casserole dish with avocado oil spray. The casserole dish I use is 10 inch by 7 inch. Next, add olive oil and veggies, apples and dried cranberries to a skillet over medium heat. Sauté for 8 to 9 minutes or until veggies are soft and tender. Then remove from heat. Next, add eggs to a large bowl and whisk. Add in Octonuts almond protein powder (or equivalent amount almond flour). Stir to combine. Then, add the sautéed veggies into the mixing bowl. Using your hands, toss to coat.
Once combined, pour this mixture into the casserole dish. Place in oven and bake for 40 to 45 minutes or until the edges are crispy and the middle is set. Remove from oven and serve warm. Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Healthy eating and healthy recipes can absolutely be part of your holiday celebrations, especially when they taste this good! A big serving of this stuffing is like a big bite of comfort food. It’s warm and cozy, hearty and flavorful, and perfect for the holidays. Not only does it taste delicious, but this stuffing is made with ingredients you can feel good about. No food coma over here!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Lunch, Dinner
Servings: 4 cups
2 TBL olive oil
1 large white onion, diced
3 cups cubed butternut squash
1 large apple, diced
1 cup celery, diced
3 TBL dried cranberries
1/4 tsp ground pepper
1/2 tsp dried rosemary
3/4 tsp dried thyme
1/2 tsp dried sage
2 cups Octonuts almond protein powder (or almond flour)
First preheat oven to 350 degrees Fahrenheit and spray a casserole dish (I used a 10 inch by 7 inch) with avocado oil spray.
In a large skillet over medium heat, add olive oil, diced onion, cubed butternut squash, diced apple, diced celery and dried cranberries. Cook for 8 to 9 minutes or until soft and tender.
Next, remove from heat. In a large bowl, add eggs and whisk. Then, add almond protein powder (or almond flour). Stir to combine.
After, add veggie mixture into the mixing bowl. Using your hands, toss to combine.
Next, pour into the casserole dish. Bake for 40 to 45 minutes or until the edges are crispy and the middle is set.
Lastly, remove from oven and serve.