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Gabby’s Hawaiian Thanksgiving Menu

Laird and I love to host Thanksgiving. It’s always a huge feast and a great time to unplug with our family and friends. This year about 50 of us will be gathering around the table with everyone bringing something. We will provide turkeys, sweet potatoes, green beans, and salad. Our guests plan to bring stuffing, potato crab salad, taro rolls, gravy, cranberry sauce, beverages, and, of course, the pies. We always have more than enough and feel so blessed to have delicious food and wonderful friends with us on this special day.  

The Turkey—we are doing three versions this year
1. Emu Style – Laird wraps the turkey in tea leaves and bakes underground with hot stones
(a Hawaiian tradition)
2. Traditional – In the oven
3. Shredded Aloha – Make thin slices in the uncooked turkey prior to baking and insert liquid smoke – once cooked we shred the turkey for a unique, mouth-watering flavor

Hawaiian Sweet Potatoes
Sweet Potatoes – boiled
Slice them open and place a pat of butter and then pour coconut milk over

This is such an easy and delicious way to prepare comfort food and the combination of flavors is otherworldly.

Green Beans and Almonds
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Sea Salt
Toasted slivered almonds

Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season with a little sea salt and top with toasted slivered or sliced almonds.

Kale Salad
We love a good kale salad.  Debone the kale and marinate for at least an hour in olive oil to soften.  We love to toss it with freshly cooked, cubed pumpkin meat and dried cranberries.

Potato Crab Salad
Yukon Gold Potatoes boiled and mashed with shredded Crab Meat, hard boiled eggs, dry mustard, and just a touch of mayo.

Enjoy and wishing you all a very Happy Thanksgiving.  

-Gabby

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