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Colorful Holiday Salad

Salad

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!
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Thanksgiving Recipe

Sweet Potato Casserole

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.
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Paleo Recipe

Stuffed Mushroom

Ground Turkey and Spinach Stuffed MushroomsStuffed Mushroom

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.