Happy Thanksgiving.

We have a lot to be thankful for here at Mymmalife, Its been a great year with ups and downs and we just love the autumn festivities, the family and friends gathering, the food, the deserts, the pies, that nostalgic holiday air, (the food again).

Like any other mayor Holiday we are here to help you make your festivities a little healthier,  don’t be the sad fighter without stuffing on their plate because a tournament or fight is at bay!! Here are a couple of healthy side dish and desert recipes from around the web for you to still get the best out of Thanksgiving and all the delicious food!!

-Sausage, Apple, and Butternut Squash Stuffing. (Low carb and Gluten free)

Paleo Thanksgiving Stuffing


1 small butternut squash, peeled and diced
2 apples, peeled and diced
2 tablespoons coconut oil, melted and divided
Salt and pepper, to taste
1/2 pound mild or sweet sausage links
1 onion, diced
4 ribs celery, diced
1 teaspoon fresh sage, chopped to serve


  1. Preheat the oven to 400°F.
  2. Toss the butternut squash and apples with one tablespoon coconut oil. Season to taste with salt and pepper. Spread out a baking sheet, and roast until tender and slightly browned, 20 to 30 minutes depending on how big your dice is.
  3. In a heavy-bottomed skillet, cook the sausages until the casing is crisp and the sausage is cooked through. Remove from pan. Add the diced onion, celery, the rest of the coconut oil, and sauté until very soft and slightly caramelized (about 15 minutes.) Season to taste with salt and pepper.
  4. Slice the sausage links in half lengthwise, and then cut into 1/2 inch pieces to make bite-size half circles.
  5. Combine the roasted squash and apples, caramelized onion and celery, and sausage. Sprinkle with fresh sage, and serve warm.

-Creamy Cauliflower Mash


This dish easily reheats, so feel free to cook a day in advance. I used 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper for flavor.

Cauliflower Mash Recipe


2 large heads cauliflower, cut into florets
1 slice free-range bacon, diced
1 1/2 tablespoons ghee, brought to room temperature, or grass-fed butter
Salt and pepper, to taste
1 scallion, sliced thin


  1. Place large pot or skillet with a fitted cover on your stove top, add 1 to 2 inches of water (depending on the size of your pot), and set to medium-high heat. Place the cauliflower florets into a steamer basket, and lower into pot, making sure the water isn’t covering the vegetables. Cover and cook until very tender (about 10 minutes).
  2. Meanwhile, cook diced bacon on medium-high heat until crispy. Set aside on paper towels.
  3. Once the cauliflower is easily pierced with a fork, remove hot florets from steamer, and place in a food processor.
  4. Add ghee or butter to the food processor, and blend until smooth. Season with salt and pepper to taste. Remove it from the food processor and place in a serving dish.
  5. Sprinkle diced bacon and scallions on top, and enjoy hot.

-Roasted Brussels Sprouts With Walnuts


1 stalk of brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese
Kosher salt and fresh pepper, to taste


  1. Preheat oven to 375ºF. Remove brussels sprouts off the stem, wash well, and rip off outside leaves. Cut each sprout in half.
  2. Place brussels sprouts in roasting pan, and coat evenly with olive oil and vinegar. Add salt and pepper to taste.
  3. Roast for 20 minutes, stirring brussels sprouts occasionally.
  4. Once 20 minutes has passed, add the chopped walnuts to the roasting pan, and cook for an additional five minutes.
  5. Remove from the oven, and sprinkle with Parmesan cheese. Serve warm.

-Pumpkin Pie Muffins

Paleo Pumpkin Muffins


1/2 cup coconut flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
3/4 cup pumpkin puree
1/2 cup coconut oil, melted
6 eggs
2 teaspoons organic vanilla
1/4 cup raw honey, melted
3 tablespoons walnuts, chopped


  1. Preheat the oven to 400°F. Sift the coconut flour, pumpkin pie spice, and baking powder together.
  2. In a separate bowl, mix all remaining ingredients, except for the walnuts, until well blended. Add the sifted flour mixture to the pumpkin puree mixture, and mix well until smooth.
  3. Divide the batter between muffin pans, and sprinkle with walnuts.
  4. Bake for 18 to 20 minutes, or until done.

-Paleo Cranberry Sauce

Paleo Cranberry Sauce Recipe


1 12 ounce package cranberries
4 small oranges (mandarin, clementine or any variety you prefer)
1/2 cup maple syrup
1/2 cup coconut sugar
1 cup water
1 teaspoon cinnamon
Optional: tapioca starch or arrowroot powder and water, made into a slurry


  1. Rinse your cranberries. Wash oranges, then zest all four oranges using aMicroplane or a Grater. Peel oranges and segment them.
  2. In a saucepan, add cranberries, oranges, orange zest, maple syrup, coconut sugar, water and cinnamon. Bring mixture to a boil — be careful, cranberries will be bursting.
  3. Once boiling, turn heat to low. Simmer sauce for 20 minutes. If you’d like, whisk in your slurry here.
  4. Pour sauce into a bowl and allow it to cool and set at room temperature for at least one hour. Store in fridge until ready to serve.

-Chocolate Chip Pumpkin Protein Bars (For the fighters on a more strict diet).


When using pea protein, your bars may develop a green hue after a few hours.

Pumpkin Protein Bar Recipe


1 cup pumpkin puree
1/2 cup almond butter
4 ounces vanilla plant-based protein powder
1/2 cup maple syrup
1 teaspoon vanilla extract
2 eggs
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup rolled oats
2 tablespoons chocolate chips


  1. Preheat oven to 350°F. Spray a 9-by-11-inch pan with cooking spray.
  2. In a medium-sized bowl, use an electric mixer to combine pumpkin puree, almond butter, protein powder, maple syrup, and vanilla. Beat in the eggs.
  3. Stir in the flour, baking soda, and spices until a smooth batter forms. Stir in the rolled oats.
  4. Spread batter evenly into prepared pan. Sprinkle with chocolate chips.
  5. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean.

-Pumpkin Spice Smoothie

Pumpkin Spice Smoothie Recipe


1/2 cup pumpkin (canned or freshly cooked)
1/2 frozen banana
3/4 cup almond milk
1/2 scoop (approximately 2 tablespoons) vanilla protein powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Pinch of ground ginger


  • Put all ingredients in the blender and blend until smooth. Pour into a glass and enjoy!


We wish you the best during this Holiday season, enjoy the food, the company, warm drinks and all that makes this holiday season the best time of the year.

And most of all Happy Training.

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