As thanksgiving quickly approaches, we wanted to bring you our favorite healthy holiday recipes. We have several recipes for you including butternut squash casserole, bacon/apple/sweet potato stuffing, cranberry sauce, brussel sprouts, and deviled eggs.
Butternut Squash Casserole
serves 8, 1 hour and 15 minutes total time
1 medium butternut squash, peeled and diced into ¼ inch cubes (about 4 cups)
1 tablespoon coconut oil
2 sprigs sage, minced (optional)
2 teaspoons fine Himalayan salt, divided
½ head of cauliflower
3 cloves garlic
½ can of full fat unsweetened coconut milk (7 ounces)
1 pound free range/pastured chicken breast, diced into ¼ inch cubes
1 teaspoon raw honey (optional)
1 teaspoon ground ginger
1 teaspoon black pepper
½ teaspoon cinnamon
4 slices nitrate-free bacon, diced
¼ teaspoon nutmeg
2 tablespoons arrowroot starch
3 large pastured egg yolks
Pre-heat the oven to 400F.
Prepare the butternut squash and place it in the casserole dish. Toss with coconut oil, 1 teaspoon salt and minced sage. Spread the butternut squash on the bottom of casserole dish and set it in the oven on the middle rack. Set a timer for 20 minutes.
While the squash cooks, dice the cauliflower and combine it in a small pot with the garlic cloves, coconut milk and ½ teaspoons salt. Set to simmer over medium heat with a tight fitting lid on it.
Now toss the diced chicken with ½ teaspoon salt, cinnamon, ginger, black pepper and honey. When the 20 minutes are up open the oven, carefully mix the butternut squash. Distribute the chicken and bacon in one even layer over it. Close the oven and set the timer for 20 minutes.
Once the cauliflower is fork tender transfer it along with the garlic and coconut milk to a blender. Puree until completely smooth, adding in the nutritional yeast and nutmeg. Let it cool down for a few minutes then blend with the blender on low, add in the egg yolks one at a time.
When the timer is up, open the oven again and pour the cauliflower sauce all over the casserole. Use a spatula to gently mix it in and close the oven. Bake for another 15 minutes then broil for 2 minutes. Remove from the oven and let it rest a few minutes before serving.
Garnish with sage if you'd like!
Bacon, Apple, Sweet Potato Stuffing
3 sweet potatoes, peeled and cubed
2 yellow onions, diced
5 stalks celery, chopped
2 apples, chopped
8 pieces nitrate-free bacon, diced
1/2 cup coconut oil
1/3 cup bone broth (we recommend Kettle & Fire or Epic)
1 Tbsp apple cider vinegar
2 tsp garlic powder
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tsp black pepper
1/2 tsp sea salt
Preheat oven to 375° F.
Grease large baking sheet with coconut oil and evenly spread out sweet potatoes on sheet.
Season sweet potatoes with garlic, rosemary, thyme, oregano, pepper, and salt.
Bake until sweet potatoes start to brown (about 40 minutes).
In a large skillet, cook coconut oil and bacon over medium-high heat.
Add chopped apples, celery, and diced onions. Cook until onions become translucent.
Place cooked mixture in a large bowl to cool. Add bone broth and sweet potatoes. Mix well.
Place the mixture on baking sheet greased with coconut oil. Bake at 375° F until browned (about 20 minutes).
serves 8, 15 minute total time
12 ounces fresh cranberries
3/4 cup fresh orange juice
1/2 cup honey or maple syrup to taste
Combine cranberries, orange juice, and honey or maple syrup in a saucepan. Simmer over medium heat, until berries pop and sauce thickens, about 10 - 15 minutes.
Cool completely and refrigerate.
Serve at room temperature.
recipe from https://cookeatpaleo.com/paleo-cranberry-sauce/
Roasted Brussel Sprouts
serves 4, 30 minutes total time
1 1/2 lbs brussel sprouts
3 tbsp avocado oil
3/4 tsp celtic or Himalayan salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey
Preheat oven to 425°F.
Line a baking sheet with aluminum foil.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts in half lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of avocado oil, salt and black pepper to coat thoroughly.
Transfer the brussel sprouts to baking sheet and roast until tender and caramelized, about 20-25 minutes.
Place brussel sprouts back in bowl. Add remaining tablespoon avocado oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with salt if necessary and serve.
serves 12 deviled eggs, 35 minutes total time
6 large pastured and free range eggs
3 tbsp CLEAN mayonnaise (we recommend primal kitchen)
1 tsp organic Dijon mustard
1 tsp apple cider vinegar
salt and pepper, to taste
paprika, for garnish
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
recipe from https://downshiftology.com/recipes/deviled-eggs/