Make It A Belly Fat Burning Thanksgiving This Year

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Belly Burnin’ Nation, What Is Up?


It’s that time of year again. Are you getting festive?


The holidays are upon us. It seems to have become a foregone conclusion that all of us must pack on a few pounds this time, every year.


Pad the ole belly up!


But, it doesn’t have to be this way. We can enjoy an amazing Thanksgiving Feast while burning belly fat. Or at least maintaining our already lean physique.


You don’t have to loosen that belt!


I’m serious! It can be done!


This year, make it a belly fat burning Thanksgiving!


Let Me Tell You How


You don’t have to follow the mainstream or conventional wisdom on what a Thanksgiving Feast should look like. Even if you would like to stick to your traditions, there are some simple, yet minor alterations to your meal prep that can boost your fat burning potential.


We’re going to give you a full spread of Thanksgiving Recipes within this article. All of these recipes are Burn Off Your Beer Belly approved!


But first…


If you don’t want to follow the recipes we are going to provide, we’ll give you some simple improved food choices you can implement into your Thanksgiving Feast, to make it more on the side of belly fat burning rather than belly fat storing.


Remember to join Belly Burnin’ Nation and receive your Free 7 Day Belly Fat Burning Video Course here:

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Simple Thanksgiving Fat Burning Meal Prep Tricks


—     Any recipe that calls for flour, use coconut or almond flour instead.


—     Any recipe that calls for sugar, use stevia extract or raw organic honey instead. (it doesn’t take much stevia to sweeten the pot)


—     All butter used should be from grass-fed cows. (Kerrygold Rocks!)


—     All fatty oils used should be either coconut oil, avocado oil, olive oil or MCT oil.


—     Ditch the regular potatoes for sweet potatoes, yams or cauliflower.


—     Toss the corn, unless it’s fresh and still on the cob. (load it up with grass-fed butter!)


—     All broths should be fresh from the source or from Bare Bones.


—     Seasoning mainstays are himalayan sea salt, black pepper & turmeric powder – plus any herbs you desire.


—     Skip the dinner rolls or make these bad boys!


—     Slow down your eating, take time to chew fully and savor your delicious feast.


—     And, most of all, enjoy some Belly Burnin’ Pumpkin Pie! (it’s the final recipe, below)


By implementing these simple tweaks to your Thanksgiving Feast prep, you’ll keep yourself and your family members in fat burning mode.


Burn Off Your Beer Belly Thanksgiving Spread


Rest assured, these recipes are:

  • Paleo-friendly
  • Gluten-free
  • No nonsense or BS added



Belly Burnin' Butter Bacon Fat Turkey
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  1. 10 - 15lb Turkey
  2. 1/2 cup Grass-fed butter (melted)
  3. 1/2 cup Bacon fat (melted grease)
  4. 1/3 cup Bone broth (fresh from source or Bare Bones brand)
  5. Himalayan sea salt
  6. Black pepper
  7. Turmeric powder
  8. Any other herbs & spices you desire
  1. Preheat your oven to 350 F
  2. Mix butter, bacon fat and bone broth together
  3. Clean your turkey
  4. Remove organs from the bird
  5. Place the bird in a large roasting pan
  6. Rub full turkey down with butter mixture
  7. Make a few small cuts in the skin and apply butter mixture using a kitchen syringe or spoon
  8. Let some of the butter mixture set in the pan
  9. Save some butter mixture for reapplying periodically during the cooking process
  10. Season the bird generously with your favorite herbs, himalayan sea salt, black pepper and turmeric powder
  11. Place a sheet of aluminum foil loosely over the turkey and put it in the oven
  12. Cook for roughly 20 minutes per pound
  13. Baste the bird with more butter mixture every 30 minutes to make sure the meat stays moist
  14. You can remove the aluminum foil 30-60 minutes before the end of the cooking process to obtain a golden skin
  15. Remove the turkey from the oven when fully cooked
  16. Set aside, cover back up with the aluminum foil
  17. Let set for about 20 minutes while you prepare the gravy
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Belly Burnin' Gravy
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  1. 2 Tablespoon grass-fed butter (or some of the leftover butter mixture applied to turkey)
  2. 1 Tablespoon organic potato starch (adjust for thickness preference)
  3. 3 Tablespoon almond flour (adjust for thickness preference)
  4. 2 Cup chicken bone broth
  5. 2 Tablespoon whole fat cream or whole fat coconut milk
  6. Himalayan sea salt
  7. Black pepper
  8. Turmeric powder
  9. Any other herbs & spices you desire
  1. In a small skillet or saucepan, heat butter and/or fat stovetop medium heat
  2. Whisk in starch and flour until smooth, heat for about 1 minute
  3. Gradually add in your chicken bone broth, whisking constantly until smooth
  4. Once smooth reduce heat to low
  5. Throw in all your seasonings
  6. Whisk in cream or coconut milk (preferably the thick cream from the top of the can)
  7. Serve it up with the turkey!
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Belly Burnin' Stuffin'
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  1. 1lb natural ground pork sausage
  2. 1/2 Chopped red onion
  3. 2 Chopped sweet potatoes or yams
  4. 2 Tablespoon apple cider vinegar
  5. 4 Chopped celery ribs
  6. 2 Beaten eggs
  7. 1/2 Cup chicken bone broth
  8. 2 tablespoons grass-fed butter (or the butter mixture on the turkey)
  9. 1 Minced garlic clove
  10. Himalayan sea salt
  11. Black pepper
  12. Turmeric powder
  13. Any other herbs & spices you desire
  14. 1/2 cup chopped pecans (optional)
  1. Preheat oven to 375 F
  2. Butter up oven pan and season sweet potatoes & yams
  3. Bake sweet potatoes or yams for about 15-20 minutes or until sweet potatoes are tender, then set aside
  4. While those cook put a tablespoon of butter, minced garlic clove, onions and pork into a large skillet and cook stovetop over medium-low heat
  5. Beat eggs into large mixing bowl
  6. Add broth, vinegar, cooked sweet potatoes, pecans and herbs to bowl
  7. Mix well
  8. Drain cooked sausage and add to bowl
  9. Mix well again
  10. Add mix to a 9×13 baking dish
  11. Bake at 375 for another 10 minutes
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Roasted Garlic Mashed Cauliflower
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  1. 2 Heads cauliflower
  2. 2-4 Tablespoon grass-fed butter
  3. 16 minced garlic cloves
  4. Himalayan sea salt
  5. Black pepper
  6. Turmeric powder
  1. Cut cauliflower, break florets and steam in boiling water until tender
  2. Strain and keep 1/2 cup liquid
  3. Using hand blender add back liquid slowly for consistency
  4. Add butter, turmeric, salt and pepper
  5. Blend all until nice and smooth
  6. Melt 2 tablespoons butter in large pan and add in minced garlic
  7. Cook until golden, about 5 minutes
  8. Add mashed cauliflower to garlic pan, mix together and re-heat until warm
  9. Serve with more butter and gravy, if desired
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Deviled Belly Fat Burning Avocado Eggs
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  1. 12 Hard boiled eggs
  2. 3 Hass avocados
  3. 4-8 Teaspoon hot sauce (depending on how spicy you like them)
  4. 3 Teaspoon lime juice
  5. Himalayan sea salt
  6. Black pepper
  7. Turmeric powder
  8. Cayenne pepper (if desired)
  9. Paprika (if desired)
  10. Any other herbs & spices you desire
  1. You should have boiled eggs the day before
  2. Peel and halve the eggs
  3. Spoon out their yolks into a mixing bowl
  4. Peel and de-pit avocados
  5. Chop avocados and add to bowl
  6. Mash the yolks with the avocado, hot sauce and lime juice; add salt, pepper and turmeric
  7. Add any other desired herbs & spices
  8. Refill egg white halves with yolk-avocado mixture
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Belly Burnin' Pumpkin Pie
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Crust Ingredients
  1. 1 Cup coconut flour
  2. 1 Cup almond flour
  3. 1 Cup whole fat unsweetened canned coconut milk
  4. 4 Tablespoon flaxseed meal
  5. 6 Tablespoon melted organic virgin coconut oil
  6. 1 Egg
  7. 2 Tablespoon raw organic honey (or you could use pure maple syrup)
  8. 1 Teaspoon cinnamon
  9. 1 Teaspoon himalayan sea salt
Filling Ingredients
  1. 1 Can 100% pumpkin puree (or 2 cups fresh pumpkin puree)
  2. 1/2 Cup raw organic honey
  3. 2 Cup whole fat coconut cream milk (raw milk or non-homogenized grassmilk will work too)
  4. 4 tablespoons organic virgin coconut oil (or grass-fed butter)
  5. 1 Teaspoon vanilla extract
  6. ¾ teaspoon ground cinnamon
  7. ¼ teaspoon each: ground ginger, cloves, nutmeg, sea salt
  8. 2 eggs
  9. 2 egg yolks
Crust Instructions
  1. Preheat the oven to 350℉
  2. Coconut oil up a pie pan
  3. In a large bowl, whisk together the coconut flour, almond flour, flaxseed meal, egg and salt
  4. Add the melted coconut oil, coconut milk, and honey
  5. Mix well
  6. Press the dough into the oiled pie pan
  7. Line the rim of the pie pan with foil to cover the crust edges (you don't want to burn them)
  8. Bake for 10 minutes
  9. Let cool
  10. Freeze the pie crust while you make the filling
Filling Instructions
  1. Whisk all of the ingredients together in a bowl
  2. Taste to see if more spices need added
  3. Pour the filling into a frozen pie crust
  4. Cover the edges with foil to keep crust from burning
  5. Bake at 350 degrees for 40 minutes, or until you can insert a knife in the center and it comes out clean (may still be soupy - it will set after cooling)
  6. Let pie cool
  7. Once pie and pan are cooled, put it in the freezer for 30-60 minutes
  8. Then refrigerate until you are ready to serve it
  9. Consider eating with whole fat coconut whipped cream
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So, there you have it!


Make it a belly fat burning Thanksgiving this year. Let me know what other belly fat burning dishes you’ll be enjoying this Thanksgiving in the comment section below.


And if you’re looking for more belly fat burning recipes, consider downloading the Boozin’ And Losin’ Meal & Beer Pairing Planner.


Or just join the Burn Off Your Beer Belly Program for access to all kinds of belly fat burning resources.


Cheers and have a Happy, Healthy Thanksgiving!


Burnin' To Be Shared..