Tasha’s Tips ~ A Paleo Thanksgiving

With Thanksgiving just around the corner I wanted to give you a few suggestions on how to create an amazing Thanksgiving Feast for you and your loved ones! Check out these recipes and get to cooking.

Roasted Turkey with Sage Butter

12-14 lb Turkey
1/2 Cup Butter (Softened)
2 Tbsp Fresh Sage, Minced
2 Tbsp Fresh Garlic, Minced
1 Tbsp Kosher Salt
1 Tsp Freshly Ground Pepper
1 Lemon, Quartered
2 Small Apples, Quartered

1.) Preheat oven to 400 degrees.
2.) Combine the softened butter, sage, garlic, salt & pepper in a small bowl, mix well.
3.) Push the flavored butter under the skin covering all of the meat, then rub the remaining butter over the rest of the skin of the turkey top to bottom.
4.) Take the lemons and apples and place in the cavity of the bird. If they don’t all fit, place the rest into the roasting pan.
5.) Place the turkey UPSIDE DOWN into the roasting pan. This will keep it from drying out. Roast at 400 degrees for 1 hour. Remove from oven and carefully turn over. Roast for 1 hour. Test with a thermometer for 165 degrees at the thickest part of the thigh. Remove from oven and let it rest for about an hour. It is important to let the turkey rest for at least a half hour before cutting, it will keep all the juices from running out and leaving you with dry meat.
6.) While turkey is resting, pour the juices into a measuring cup. Skim off the fat and add about 1/2 cup of water to thicken. Puree in a blender and re-heat before serving.

Cauliflower Stuffing

4 Tbsp Butter
1 Onion, Chopped
2 Carrots, Chopped
2 Celery Stalks, Chopped
1 Small Head of Cauliflower, Chopped
1 Cup Mushrooms, Chopped
Kosher Salt
Black Pepper
1/4 Cup Chopped Parsley
2 Tbsp Chopped Rosemary
1 Tbsp Chopped Sage
1/2 Cup Vegetable OR Chicken Broth

1.) In a large skillet melt butter, adding onion, carrots and celery. Sauté until soft.
2.) Add cauliflower and mushrooms seasoning with salt and pepper. Cook until tender.
3.) Add parsley, rosemary and sage. Stir until combined, pour broth and cover with a lid. Cover until tender and liquid is absorbed.

Mashed Cauliflower with Garlic

1 Large Head of Cauliflower, Cut into florets
1/4 Cup Almond Milk
1 Tbsp Ghee
Head of Garlic
Fresh Chives, Chopped

1.) Preheat oven to 400 degrees.
2.) Cut garlic into individual cloves, place in aluminum foil and drizzle with olive oil, seal the foil around the garlic. Bake for 25-30 minutes until cloves are soft. Allow garlic to cool than squeeze the roasted garlic cloves out of the skin.
3.) Place a couple inches of water in a large pot, once the water is boiling place steamer insert with cauliflower florets into the pot and cover. Steam for 12-14 minutes until tender. Drain and return to the pot.
4.) Add roasted garlic, milk, ghee and salt to the cauliflower. Using a food processor combine ingredients until smooth. Top with chives and ground pepper.

Bacon Roasted Brussels Sprouts

1 Lb Brussels Sprouts
2 Slices Bacon
1 Tbsp Garlic Infused Olive Oil
1 Tbsp Whole Grain Mustard
1 Tsp Coconut Aminos
2 Tsp Honey

1.) Preheat over to 400 degrees.
2.) Trim the ends off the sprouts and cut in half. Place on a baking sheet and toss with garlic oil.
3.) Dice bacon and sprinkle on sprouts.
4.) Bake for 20-30 minutes, until sprouts are browned and bacon is crisp. Toss the remaining ingredients on top.

Paleo Biscuits

3 Cups Almond Flour
1 Tsp Baking Soda
1/4 Tsp Sea Salt
2 Eggs
2 Tbsp Honey
1 Tbsp Lemon Juice

1.) Preheat over to 325 degrees.
2.) Mix dry ingredients in a large bowl. Add the wet ingredients to the center, stir in the center until mixed, then stir in the almond flour until dough is formed.
3.) Drop a large scoop onto a cookie sheet lined with parchment paper. Flatten to 1-1/2 inches.
4.) Bake until lightly browned, about 20 minutes.

Pumpkin Pie

For the crust

1 1/4 Cup Almond
3 Tbsp Ghee, Melted
Pinch of Salt

For the pie

1 -15oz Can of Organic Pumpkin
3/4 Cup Coconut Milk
1/2 Cup Honey
3 Eggs
2 Tsp Pumpkin Pie Spice
1/4 Tsp Salt

1.) Preheat over to 325 degrees.
2.) Mix crust ingredients until a dough forms. Press into a pie plate, bake for 10 minutes. Set aside to cool.
3.) Add filling ingredients to a food processor and process until smooth. Pour into crust and bake for 50 minutes or until the filling is set. Cover crust with foil if it browns too quickly.
4.) Cool completely, refrigerate for 2 hours.

Enjoy the Paleo recipes, I hope they turn out nice and tasty. I would just like to say, I am so thankful for each and every one of you at Fit Tribe! You all make my day feel so alive, I am truly blessed. I hope you all have a wonderful Thanksgiving!

Garlic Roasted Shrimp with Zucchini Pasta Recipe

Hey Tribe- It’s Tuesday ‪#‎Chewsday‬! Here’s an awesome recipe to try! For more healthy recipes, check out our online guide —> https://fit-tribe.com/recipe-guide/


Serves: 2 servings

8 ounces peeled and deveined shrimp, thawed if frozen
2 tablespoons olive oil
2 tablespoons ghee, melted
2 cloves garlic, minced
1 lemon, zested and juiced
¼ teaspoon salt
fresh ground pepper to taste
2 medium zucchini, spiralized or sliced into thin strips for zucchini pasta

-Preheat oven to 400 degrees.
-Combine all ingredients except zucchini pasta in baking dish.
-Bake for 8-10 minutes, turning once, until shrimp are pink and just cooked through.
-Add the zucchini pasta, toss and serve.

Cashew Beef Stir Fry Recipe

Hey Tribe- It’s Tuesday ‪#‎Chewsday‬! Here’s an awesome recipe to try! For more healthy recipes, check out our online guide —> https://fit-tribe.com/recipe-guide/

PREP TIME- 15 mins
COOK TIME- 15 mins
Serves: 4


1½ lbs grass fed ground beef
1 large bell pepper, sliced
1 medium onion, sliced
1 can water chestnuts, drained and sliced
½ cup raw cashews (toast on a dry pan for a few minutes until browned)
2 tbsp fresh ginger, grated
1 tbsp fresh garlic, grated
4 tbsp coconut aminos
salt and pepper to taste


-Stir fry beef until lightly browned.
-Add ginger, garlic and coconut aminos. Saute until fragrant.
-Add bell pepper, onions and water chestnuts. Cook until vegetables are soft.
-Adjust seasonings by adding salt and pepper.
-Turn off heat and mix in toasted cashews.
-Serve & Enjoy!

Paleo Chicken Salad Recipe

Hey Tribe! Here’s a new ‪#‎Chewsday‬ salad recipe to try!! For more healthy recipes, check out our online guide by clicking here—> https://fit-tribe.com/recipe-guide/

**Paleo Chicken Salad**

-1lb boneless chicken breast, cubed
-1/4 cup plain greek yogurt
-1 portobello mushroom, chopped
-1/2 cup onion, chopped
-1 yellow bell pepper, chopped
-1/2 teaspoon dried minced garlic
-1/2 teaspoon coarse ground sea salt
-fresh herbs (optional) (fresh parsley and basil)

-Add cubed chicken breast to a medium- or large-sized saucepan, add water until 3/4th of the way full and place on the stove over medium-high heat. Bring to a boil, reduce heat to medium and simmer until chicken is cooked throughout (~20-30 minutes). Caution: Don’t walk away for too long as the chicken comes to a boil. You may need to skim the foam off the top and reduce the heat sooner.
-Drain the chicken and add to a large bowl. Add all the remaining ingredients, stir to combine, transfer salad to a bowl and serve.
-If you prepare this salad ahead of time, transfer it the fridge and the flavors will only get better and better the longer it sits (I’m talking several hours or days, not several weeks).
-Enjoy! 🙂

Chicken Cranberry Salad

Happy ‪#‎Chewsday‬ Tribe! Here’s a delicious summer salad recipe to try! Looking for more healthy recipes? Check out our online guide —> https://fit-tribe.com/recipe-guide/

PREP: 25 min.

4 cups cooked chicken, cut into cubes
1 ½ cup dried cranberries
1 cup celery, chopped
2 green onions, sliced thinly
½ cup green bell pepper, minced
1 tsp. paprika
½ cup plain Greek yogurt
Sea salt and freshly ground black pepper to taste

In a large bowl, combine the Greek yogurt and the paprika.
Add the chicken, celery, bell pepper, and green onions, and combine well.
Add the cranberries. Mix again, and season to taste with salt and pepper.
Place in the refrigerator to chill and serve.
(Optional): to make a stuffed tomato or stuffed bell pepper just cut the top of the vegetable, empty the inside with a spoon or knife, and fill with the chicken cranberry mixture.

Berry Salad with Raspberry Dressing

Happy Tuesday Tribe! Here’s a ‪#‎Chewsday‬ Recipe to try! Looking for more healthy recipes to try? Check out our online guide —> https://fit-tribe.com/recipe-guide/

6 oz. baby spinach
½ cup fresh strawberries, sliced
½ cup blueberries
½ cup blackberries
½ cup raspberries
2 large avocados, sliced
1/4 cup. roasted walnuts, chopped

Ingredients for the Raspberry Dressing:
½ cup raspberries
½ cup mayonnaise
¼ cup almond milk
4 tsp. apple cider vinegar
1 tsp. poppyseeds

In a food processor, combine all the ingredients for the dressing, and pulse until smooth.
In a large salad bowl, combine spinach and berries.
Top the salad with avocado slices and sprinkle with chopped walnuts.
Drizzle with dressing and serve.

Grilled Chicken with Strawberry Salsa


Hey Tribe, summer is here!! Who doesn’t love to fire up their grill when the weather is this nice?? Here’s a Tuesday ‪#‎Chewsday‬ Grill recipe for you to try! For more healthy recipes, check out our online recipe guide—> https://fit-tribe.com/recipe-guide/

Ingredients for Salsa:
1 cup fresh strawberries, chopped
1 jalapeño, finely diced
1 avocado, diced
Handful of cilantro, chopped
1 lime, juiced
1/4 cup red onion, chopped
Salt, to taste

Ingredients for Chicken:
2 chicken breasts
2 tablespoons of your favorite seasoning (jerk, Cajun, blackening, etc…)

-In a small bowl combine salsa ingredients. Season with salt to your taste. Set aside so flavors can marinate while you cook the chicken.
-Season chicken and grill over medium heat for about 5 minutes on each side or until done.
-Top with salsa, serve and ENJOY! 🙂

Lemon Basil Grilled Shrimp Skewers

Hey Tribe it’s Tuesday ‪#‎Chewsday‬ — Here is an awesome skewer recipe to try! Looking for more healthy recipes? Check out our online guide —> https://fit-tribe.com/recipe-guide/

Makes 4 appetizer portions
1 pound of shrimp, peeled and deveined
3 cloves of garlic, minced
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh parsley, chopped
1 tablespoon of dijon mustard
2 lemons, juiced
1/4 cup of olive oil
2 teaspoons of sea salt
1 teaspoon of cracked pepper
bamboo skewers

-In a bowl, combine garlic, basil, parsley, dijon, lemon juice, olive oil, salt and pepper. Combine well with a fork. Add shrimp and toss. If time allows, let the shrimp marinate for 1 hour or over night.
-Soak wooden skewers in water for 1 hour. Skewer shrimp onto the sticks. Grill for 1 minute on each side until pink. Serve warm, at room temperature, or refrigerate and serve cold. If the weather isn’t cooperating for the grill, they can also be prepared in the oven- just roast them at 450 degrees for 5-7 minutes.

Fig & Watermelon Salad with Honey Vanilla Cashews

Hey Tribe! Looking for a delicious salad to try? Try this amazing #Chewsday recipe! For more healthy options, check out our online recipe guide —> https://fit-tribe.com/recipe-guide/

**Fig & Watermelon Salad with Honey Vanilla Cashews**

For the Honey Vanilla Cashews (makes 2 cups):
2 cups raw cashews (sprouted and dehydrated if you have the patience and time)
2 tablespoons raw honey
1 tablespoon melted ghee
½ teaspoon vanilla extract
¼ teaspoon kosher salt

Fig & Watermelon Salad with Honey Vanilla Cashews (serves 4):
6 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon Dijon-style mustard
Kosher salt
Freshly ground black pepper
8 cups mixed lettuce greens
8 black mission figs, halved
¼ small watermelon, deseeded, rind removed, and thinly sliced
2 servings Porkitos (start with 6 ounces prosciutto)
½ cup Honey Vanilla Cashews

-First things first: Preheat the oven to 350°F so you can bake your sweet-and-savory nuts.
-Dump the cashews in a large bowl…
…and add in the honey, ghee, vanilla, and salt.
-Mix until well coated. If available, employ child labor.
-Spread the sticky nuts in a single layer on a parchment-lined baking sheet.
-Pop the tray in the oven for 6 minutes…
…and then stir the nuts around…
…before toasting them for another 6 minutes or until golden brown.
-Remove them from the oven to cool on the counter.
-In the meantime, bake the Porkitos if you haven’t already.
-The zesty lime salad dressing is a breeze to make: In a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
-Dump the greens in a large bowl and toss with the vinaigrette.
-Divide half of the greens onto four plates and cut up the figs and watermelon.
-Place half of the fruit on top of the greens, before adding the rest of the greens. Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.
-When I plate my salads, I like to layer dressed greens with the other components. That way, you get a taste of all the ingredients with each bite. The one exception? Crunchy ingredients (e.g. Porkitos, bacon bits, nuts, etc.), which go on top. I add ‘em last so they stay crispity-crunchity.

The 6 Worst Items In Your Kitchen…

Many of us like to think of ourselves as people who eat healthy, but we still keep quite a few things in our kitchen that won’t do us any favors in our search for fitness and fat loss.


We all have to be honest with ourselves and understand if we’re surrounded by poor food choices, it’s only a matter of time until those foods find their way into our bellies.

You’d be surprised how many fattening foods you’re still buying and eating. Keep reading to learn the 7 Worst Items inside your kitchen cabinets and refrigerator.

1. Breakfast Cereal

It’s delicious, it’s easy to prepare, has fun names and sometimes it even comes with a prize! It’s food and entertainment!

Unfortunately, breakfast cereal is often jam-packed with extra sugars that will do more to drag you down than build you up for your day. Prefer the flavorless kinds? Even those supposedly “good” carbs will still spike your blood sugar, causing a corresponding spike in insulin and put you into fat gain mode. Don’t let the bland taste fool you into believing it’s health food, they’re one of the most processed foods on the market.

2. Flavored Yogurt

Yes, flavored yogurt tastes much better than its plain peers, but going with a pre-flavored yogurt will instantly double the amount of sugar you consume. Our clients have seen the best results avoiding dairy altogether, but if cutting out yogurt all together is a deal breaker for you, switching to plain greek yogurt and fresh fruit is a much better choice.

3. Microwave dinners

It’s hard to believe how many people rely on frozen TV dinners on a regular basis. If you’re a frozen believer, it’s time to put your health before convenience. On top of frequently lacking all the vitamins and minerals you need for optimal health, frozen dinners often ooze with trans-fats and sodium.

Even the so called healthy frozen dinners are anything but. If you need convenience buy frozen chicken breast and vegetables separately and have some “go to” seasonings to make it interesting. A chicken breast, mixed vegetables and some ethiopian spices sounds a lot more interesting than a meal prepared months ago in a factory who knows where.

4. Packaged Snacks

A wise man once told me “real food grows mold and dies” and if you really think about it, the healthiest foods we can eat, would never survive in your pantry for a month. Chips, Pretzels and every other bag of carb bombs in your kitchen should go right in the trash. Trade your grains for greens and you’ll be amazed at the changes you see in your health and body.


5. “Skinny” Desserts

The word “skinny” is alluring. It’s what many of us want to achieve, and marketers know that. Unfortunately, marketers are not tied to some code of ethics that prevents them from using words that are not factual. What they are tied to is doing whatever it takes to sell more of their product. A great way to do that is to toss the word “skinny” on your favorite dessert item. You’ll buy it, thinking you’ve saved yourself valuable calories, but all you’ve probably done is buy a smaller portion of the same stuff junk!

6. Granola Bars

Enjoyed by healthy hikers around the world, granola bars are the final unexpected bad choice in your kitchen. This one may have you scratching your head when you consider that your favorite kind is crammed with every fruit and nut you can imagine. But read the ingredient label and you’ll quickly see that there is probably more sugar—make that high-fructose corn syrup—than your body can use.

If you’re stuck in a cycle of eating processed crap like this, commit a week to the Fit Tribe cleanse. We updated it this summer and it’s the perfect way to jump start your results and get back on track! This isn’t a crazy juice cleanse where you’ll have to starve yourself, but you will be eating TONS of veggies.

There are two things all healthy people do:

1. Exercise

2. Eat lots of non starchy veggies

Click the link below to start your path to health today!

Click here for your free copy https://fittribecleanse.com

Committed to your success,


Fit Tribe