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#FoodieFriday Fat Doesn't Make You Fat

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Thanksgiving is already here which means its time for all the delicious holiday treats. Luckily, researchers have found that all the foods we have traditionally thought were "unhealthy" may not be as bad as you think!

"A review of all the research on saturated fat published in the American Journal of Clinical Nutrition found there was no correlation between saturated fat and heart disease.Researchers have found that, while it’s true that lowering saturated fat in the diet may lower total cholesterol, it’s actually lowering the good kind of cholesterol, the light, fluffy, buoyant HDL that's not a problem.  When people eat less fat, they tend to eat more starch or sugar instead, and this actually increases their levels of dangerous cholesterol, the small, dense cholesterol that causes heart attacks. So here’s the take-home message: Fat doesn't make you fat.  Sugar makes you fat." 

We have found a delicious stuffing recipe that correlates perfectly with this research. Don't let the Paleo title fool you, it is so yummy and full of healthy fats.

Best Ever Paleo Thanksgiving Stuffing
1 pound ground pork
2 cups diced onions
2 cups diced bell peppers
4 cups (about 1 pound) diced mushrooms
2 cups diced apples
8 oz fresh cranberries
1 cup toasted chopped pecans (optional)
~ 2 T duck fat, bacon fat, butter, or coconut oil. (I used duck fat)
1 T fresh rosemary, minced
1 T fresh thyme, minced
2-3 leaves fresh sage (or 1/2 t dried)
sea salt
4 eggs
1/4 cup chicken or turkey stock
2 T coconut flour
Prepare all of your ingredients and preheat your oven to 350°.
1. Melt about 2 teaspoons of your fat of choice in a large cast iron or stainless skillet over medium-high heat.
2. Add the pork and cook until it just browns, 3-4 minutes. Add a pinch of salt and remove with a slotted spoon and place in a large bowl. Pour off excess liquid from your skillet and add another teaspoon of fat.
3. Turn the heat down to medium and add the onions. Saute until golden brown and soft, 6-8 minutes. Add to the bowl with the pork.
4. Add another teaspoon of fat, and saute bell peppers for 4 minutes, stirring often. Add to the bowl with the other ingredients.
5. Throw in yet another teaspoon of fat, turn the heat up to medium-high, and add the mushrooms. Saute for about 3 minutes, stirring often. Add to the bowl with the other ingredients.
6. To the large bowl, add the apples, pecans, cranberries, herbs, and a good pinch of salt.
7. In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour. Add a pinch of salt if you’re stock isn’t salted.
8. Pour the liquid into the large bowl and mix.
9. Pour the whole thing into an oven safe casserole and bake for one hour.
10. Allow to cool for 10 minutes before eating. It will firm up a bit.
Original Recipe can be found at:


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