Holiday Recipe

Ingredients

• 1 red apple , quartered, seeds remove, finely sliced
• Squeeze of lemon juice (to stop apple browning)
• 4 oz mixed salad leaves (4 to 5 big handfuls)
• 1/2 red onion , finely sliced (wedge way, not half moon)
• 3/4 cup dried cranberries
• 2 tbsp feta or goats cheese , crumbled (optional)

Praline Pecans:

• 1 cup praline pecans

Dressing:

• Works well with a honey mustard or poppyseed dressing

Instructions

• Soak the cranberries in boiled water for 10 minutes to plump them back up
• Drizzle lemon juice over apple slices to keep them from browning
• Place the greens in a large mixing bowl and add half the apples, onions and dressing
• Toss the ingredients well then add the other half of the ingredients
• sprinkle in cranberries and pecans
• ENJOY!

Thanksgiving Recipe

Sweet Potato Casserole

Ingredients

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

 

Directions

Special equipment:

a 2-quart baking dish

1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Easy and delicious paleo recipe

Paleo Egg Muffins

Ingredients
*6 large eggs
*6 slices bacon, cooked and chopped
*1/2 cup red bell pepper, diced
*1/8 cup water
*Fresh chives, for garnishing
*Sea salt and freshly ground black pepper


Preparation
Preheat oven to 350F.
Grease muffin tin (allow for 6 muffins) with melted cooking fat.
Beat the eggs in a bowl and add the bacon, bell peppers and water; season to taste with salt and pepper.
Scoop the mixture evenly into the muffin tins and place in the middle of the oven for about 18 minutes, until a knife inserted in the center comes out almost clean.
Remove from the oven, let cool for a bit, then remove from the tins and enjoy. Store leftovers in the refrigerator.

Paleo Recipe

Ground Turkey and Spinach Stuffed Mushrooms
Prep time: 10 minutes    Cook Time: 15 minutes

Ingredients

• 2 teaspoons coconut oil
• 6 large portobello mushroom caps, cleaned and gills removed (gently scrape it out with a spoon)
• 1 small onion, diced
• 1/2 pound ground turkey
• Handful of baby spinach leaves
• 6-8 grape tomatoes, sliced (and roasted if you prefer)
• Salt and pepper, to taste (Italian seasoning would be great too!)

Instructions

1. In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.
2. In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it's all cooked through. Sprinkle salt and pepper and other seasonings, if using.
3. Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
4. To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!

Nutrition Facts

Ground Turkey and Spinach Stuffed Mushrooms

 

Amount Per Serving (1 serving)

Calories 233Calories from Fat 117

 

                                             % Daily Value*

Total Fat 13g                            20%

Total Carbohydrates 7g          2%

Dietary Fiber 2g                        8%

Sugars 4g

Protein 24g                              48%

* Percent Daily Values are based on a 2000 calorie diet.

Christmas Salad Recipe

Instructions

How to roast Brussels Sprouts:

1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Trim ends of Brussels sprouts  and remove yellow leaves. 
3. Then, slice all Brussels sprouts in half. 
4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

1. Toast pecans in the preheated oven at 350 F
2. Line a baking sheet with parchment paper.
3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  
4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.