I am finally starting to feel better and can eat pretty much all my Paleo favs again…including avocados. Yeah! Joe and I have been super busy the last couple of weeks from hosting friends, busy work schedules, friends/family in town, kickball and neighborhood parties. We went to a “Friendsgiving” neighborhood party this week that was so much fun. It was a Thanksgiving themed tapas menu including mini pumpkin pies, turkey and mashed potato sliders, fried green beans, potato skins, pumpkin muffins, pecan pie martinis, fried macaroni and cheese and sausage stuffing balls (definitely not Paleo). I added a little Paleo/Primal eats and brought these sweet potato and brie cheese bites with cranberry relish (couldn’t find the cranberry cheddar the recipe calls for) and PaleOMG’s pumpkin swirl fudge, which is super delicious.
We are also hosting Thanksgiving dinner this year including family, international students and work friends. I’m going to strive and make it as Paleo/Primal/grain-free as possible. I will post some photos after the fact. Here is my menu so far (subject to change!):
Mashed sweet potatoes and apples (my recipe)
Grain-free stuffing (subbing ground chicken for the pork)
Roasted green beans and/or Brussels sprouts
Grain-free pumpkin dessert (still to be determined)
Coconut milk ice cream (for the pie)
We’re hosting around 15 people which is the most I’ve ever cooked for. It should be interesting. I’ve already made a plan so I can make everything ahead. The only thing I really need to do on Thanksgiving is cook the turkey, heat everything up and just enjoy my company!
On to the recipe…this frittata is so tasty! I had a hard time getting a decent looking photo and it really doesn’t do it justice (I love how my pup ended up in the background!). Frittatas are my go-to meal when I have leftover meat or veggies that I need to use up. They are usually pretty simple and quick. And make great leftovers for breakfast, lunch or dinner. This could make a great addition to your Thanksgiving breakfast or brunch menu. Enjoy and Happy Thanksgiving from Sweet Paleo!
Curried Pork, Squash and Kale Frittata
- 1lb ground pork
- 1 Small butternut squash (cubed)
- 1-2 cup kale (chopped)
- 10-12 eggs
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chives (or fresh, minced)
- 1/4-1/2 teaspoon red pepper flakes
- Salt and pepper
- Coconut oil
|Preheat oven to 400 degrees F. Place cubed squash on a large baking sheet in a single layer and coat in coconut oil, salt and pepper. Roast in the oven about 25-30 minutes, flipping halfway through, until softened and slightly browned. (You can do this ahead of time and keep in the fridge).|
|Turn oven down to 375 degrees F. Heat large oven-proof pan over medium-high heat. Add ground pork, curry powder and salt and pepper. Cook until pork is no longer pink. Add in squash and kale. Cook, stirring frequently, until kale is completely cooked down.|
|Meanwhile in a large bowl add eggs, garlic powder, chives, red pepper flakes, salt and pepper. Whisk well. Turn down heat to medium and pour eggs into the skillet and spread evenly. Let cook about 15 minutes without stirring.|
|Place entire pan into the oven and cook about 20 minutes. Let cool and enjoy!|