Roasted Brussel Sprouts

I feel like this one is an obvious one, but I have so many people tell me they "hate" brussel sprouts.  The yummy, nutty, crunchy flavor of these roasted beauties is hard to beat.  Even my kids like them!

Ingredients:
Fresh brussel sprouts, halved
Olive oil
Himylain salt

1.  Preheat oven to 400.
2.  Toss sprouts with oil and salt.
3.  Spread sprouts evenly on a baking sheet.
4.  Bake 20-25 minutes.

Quinoa Chocolate Cake

Quinoa in a cake? Yes.  You'd never know it.  It is certainly not sugar free, but with the quinoa added in at least you get a good dose of protein, too!

Ingredients:
-2 c cooked quinoa
-1/2 c unsweetened almond milk
-1 tsp vanilla
-1/2 c earth balance butter
-1/4 c melted coconut oil
-1 c sugar in the raw
-1 c unsweetened cocoa powder (we like Navitas)
-1/2 tsp baking soda
-1 1/2 tsp baking powder
-1/2 tsp salt

-2 batches of coconut cream whipped frosting

1.  Preheat oven to 350 and line 2 round cake pans with parchment paper.
2.  In a food processor, combine the eggs, milk, and vanilla.  Blend for 10 seconds to combine.
3.  Add the cooked (and cooled!) quinoa, the melted (and cooled!) coconut oil and butter.  Then blend until completely smooth, 1-3 minutes.
4.  Sift together the dry ingredients in a large bowl.  Add the wet ingredient and mix together until well combined.
5.  Divide the batter between two pans and bake for 30 minutes.  Remove cakes from oven and allow to cool.
6.  Once cooled, you can flip out one cake onto the serving platter and top with frosting.  Then flip the second cake on top of the first and cover top and sides with remaining frosting.
7.  Refrigerate until ready to serve.

Credit:  Making Thyme for Health

Gluten Free Traditional Stuffing

This SUPER easy stuffing is an adaptation of the recipe I ate growing up.  You can make it ahead and warm it up, it's almost better that way!!

Ingredients:
-1 pkg Whole Foods gluten free stuffing mix
-Vegetable broth (check stuffing mix instructions for quantity)
-1 onion, chopped
-4 stalks of celery, chopped
-2-4 Tbs butter (or Earth Balance Soy Free Butter Substitute)
-2 Tbs dried sage
-salt/pepper to taste

1.  Saute onion and celery in butter until soft and caramelized.
2.  Heat broth to just boiling, then remove from heat and add sauteed vegetables, sage, and salt/pepper.  Let sit according to package directions.
3.  Serve immediately or cover and refrigerate.

Butternut Squash Cranberry Quinoa Salad

Ingredients:
-1 1/2 c butternut squash, diced small
-1/2 Tbs olive oil
-2 1/2 c cooked quinoa
-1/3 c dried cranberries
-1/2 c pecans, toasted and chopped
-1/2 c pumpkin seeds, toasted
-1/8 tsp pink salt
-Optional:  crumbled goat cheese



1.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Toss squash with olive oil and sprinkle of salt.  Roast for 10-15 minutes, stirring once, or until soft but not mushy. (Length of time will depend on how big/small the dice is.)
2.  Allow squash to cool for several minutes then gently toss together in a large bowl with the rest of the ingredients.

Ginger Orange Sweet Potato Casserole (sugar free!!)

This yummy side dish was devoured by kids and adults alike.  And with no sugar added, there is also no guilt added!  Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration.  This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.

Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans

1.  Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish.  Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2.  Let potatoes cool and then you should be able to pull the peels right off.  Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl.  Blend together to desired consistency.
4.  Spread mixture in a casserole dish.  (If you're making ahead, at this point you cover it and stick in the fridge.)
5.  Sprinkle crushed pecans and bake at 350 for 30-45 minutes.

Chocolate Olive Oil Cake

Ingredients:
-2/3 c regular olive oil (NOT extra virgin)
-6 Tbs Navitas unsweetened cacao powder
-1/2 c boiling water
-2 tsp pure vanilla extract
-1 1/2 c almond flour
-1/2 tsp baking soda
-pinch of salt
-1 c sugar
-3 large eggs


1.  Preheat oven to 325.  Grease the bottom and sides of a spring form pan.  Cut a piece of parchment paper to line the base of the spring form pan.
2.  In a small bowl, add the boiling water to the cocoa powder and mix until a chocolaty paste is formed.  Then, mix in vanilla and set aside to cool.
3.  In a small bowl, combine almond four, baking soda, and salt.
4.  In a freestanding mixer, put sugar, olive oil, and eggs.  Beat vigorously until mixture is aerated, thickened, and creaming - about 3 minutes.
5.  Turn down mixer speed and beat in cocoa mixture.  Then, slowly add almond flour mixture.
6.  Pour batter into prepared spring form pan.  Bake until sides of cake are set and the very center top still looks slightly damp - 40-45 minutes.
7.  Let cake cool in its pan on a wire rack for 10 minutes.  Ease sides of cake with small metal spatula and spring cake out of the pan.  Leave to cool completely and dust with powdered sugar or serve warm with ice cream!!

Gluten Free Cornbread

Loved by GFers and non-GFers alike!

Ingredients:
-2 large eggs, at room temp
-1 c. coconut or almond milk, at room temp
-1/3 c. olive oil
-1/2 c tapioca flour
-1/2 c potato starch
-1/4 c sorghum flour
-1 c Bob's Red Mill organic gluten free medium cornmeal
-1/3 c granulated sugar
-2 tsp baking powder
-1 tsp xanthan gum
-1 tsp salt

1.  Preheat oven to 350.  Grease square pan or line muffin tins with If You Care liners.
2.  In a large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended.
3.  In a separate bowl, whisk together dry ingredients until thoroughly blended.  With mixer on low speed, gradually beat in dry ingredients until  thoroughly blended and mixture thickens slightly.  Batter will be consistency of thick cake batter.
4.  Spread evenly in pan or fill muffin liners 2/3 full.
5.  Bake 25-30  minutes, or until to pis firm and edges are lightly browned.
6.  Serve warm!

Stuffing Stuffed Peppers

This was a crowd-pleaser at a recent dinner party with friends.  So much so that I didn't have a chance to get a photo :)  This would also make a great meal for the day after Thanksgiving to use up that extra stuffing!!

Ingredients:
6 large red bell peppers
4 c stuffing *
2 c gravy
Shredded gruyere cheese
Olive oil
Salt and Pepper


1.  Preheat oven to 375.
2.  Cut the top off each pepper, remove stem, seeds and ribs from inside.
3.  Drizzle olive oil in each pepper and season with salt and pepper.
4.  In a large bowl, toss together the stuffing and gravy.  Spoon mixture into peppers until full.
5.  Place peppers in a greased baking dish and bake for 15-20 minutes.
6.  Remove dish from the oven and top each pepper with cheese.
7.  Turn the oven to broil and put peppers back in for 2-3 minutes.



* I used this version with ground Italian sausage added in.  You could use any stuffing recipe you like and consider adding in leftover turkey instead of the sausage.

Apple and Onion Stuffin'

Super duper simple.  Easy peasy.

Ingredients:
2 Tbs olive oil
4 Tbs butter, softened
4 celery stalks, chopped
1 medium onion, chopped
3 or 4 apples, chopped
salt/pepper
2 Tbs poultry seasoning*
8 c cubed stuffing mix*
2-3 c chicken stock

1. Preheat oven to 375.
2. In a skillet over med/high heat, heat oil and 4 Tbs butter. 
3. When butter melts, add celery, onions, and apples.  Sprinkle with salt, pepper, and poultry seasoning*. Cook for 5-6 minutes until the vegetables begin to soften.
4. Then add stuffing cubes and mix completely.
5.  Moisten with stock until all of the bread is soft.
6. Pour stuffing into a greased 9x13 baking dish. Bake until golden brown, about 10-15 minutes.
7. Serve hot or at room temp.


*If you are using seasoned bread crumbs, omit the poultry seasoning.

Pumpkin Spice Cake with Honey Frosting

A great alternative to pumpkin pie!

Pumpkin Spice Cake with Honey Frosting

Ingredients for the cake:
-1/2 c unsalted butter, melted
-2 1/2 c flour
-2 tsp baking soda
-1/2 tsp salt
-1 Tbs pumpkin pie spice
-2 large eggs
-1 1/2 c sugar
-1 (15oz) can of pumpkin puree

Ingredients for the frosting:
-1/2 c very soft, unsalted butter
-1 (8oz) pacakge very soft cream cheese
-1/4 c honey

1.  Preheat oven to 250. Grease a 9 inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, whisk eggs, sugar, butter and pumpkin puree.
4. Add dry ingredients to wet and mix gently until smooth.
5. Pour batter into prepared pan. Bake 45-50 minutes until a toothpick comes out clean.
6.  Cool cake 10 minutes in pan, then turn out and cool complete on a rack.
7.  Frosting: Whisk together butter, cream cheese, and honey until smooth.

Pumpkin Bread

A total treat, but great for entertaining this time of year!

Ingredients:
3 c sugar
1 c vegetable oil
4 eggs
1 can (15oz) pumpkin
3 1/2 c flour
2 tsp baking soda
2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
2/3 c water

Preheat oven to 350
1.  Mix sugar, eggs, and oil together.
2.  Add pumpkin.
3.  Add remaining dry ingredients and water.
4.  Pour into 2  greased loaf pans or 1 loaf pan and 12 muffin cups.
5.  Bake at 350 for 1 hour (25-30 minutes for muffins).

Thanksgiving Leftover Ideas

I apologize for not getting this posted sooner. By now, your leftovers are or should be gone (don't keep that turkey for too long, it's not healthy!). I am posting regardless of my tardiness so I can remember these good ideas for next year!

Thanksgiving Stromboli (pictured here)
Roll out refrigerated pizza dough (I prefer the whole wheat version from Trader Joes). Spread leftover cranberry sauce, leftover turkey chopped or shredded thin, and crumbled leftover stuffing. Roll into a log and place on a cookie sheet. Brush the dough with an egg wash (beaten egg mixed with a little water) and bake according to dough directions. Cut into slices and serve.

Homemade Turkey Nuggets
You can easily sub turkey for chicken in this homemade nugget recipe.

Turkey Salad
Ditto on the subbing turkey for chicken in this salad recipe!

Spiced Pumpkin Cake

I don't care for pumpkin pie, it's a texture thing. Pumpkin cake, however, now that is something I can get behind. This has a fancy appearance, but is really super simple to make. Trust me and try it!

Spiced Pumpkin Cake

Ingredients:
-2 sticks unsalted butter (at room temperature)
-3 c flour
-5 tsp pumpkin pie spice
-1 1/2 tsp baking powder
-3/4 tsp baking soda
-1/2 tsp salt
- 1 1/2 c sugar
-3 large eggs
-15 oz can of pumpkin puree
-1/2 c whole milk
-1/4 honey
-cream cheese icing

1. Heat oven to 350. Butter and flour a bundt cake pan.
2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In an electric mixer, beat the butter and sugar until fluffy, 2-3 minutes.
4. Beat in the eggs, one at a time.
5. Beat in pumpkin puree, milk, and honey.
6. Reduce mixture speed to low and gradually add in the flour mixture.
7. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes.
8. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
9. Pour softened cream cheese and let it drip down the sides.

Simple Cranberry Sauce

This is a super simple (are you noticing my theme, I don't like to over-complicate things on such big occasions!) tart relish for the big bird.

Simple Cranberry Sauce

Ingredients:
-1 cup orange juice
-1 cup sugar
-12 oz fresh cranberries

1. In a saucepan, dissolve sugar into the orange juice.
2. Stir in the cranberries and cook until they start to pop, about 10 minutes.
3. Remove from heat, and transfer to a bowl. Sauce will thicken as it cools.

Sweet Potato, Apple, Pear Stuffing

A nice and super easy version of this classic. Never been a fan of actually stuffing the turkey, but this variety looks so nice right next to it.

Sweet Potato, Apple, and Pear Stuffing

Ingredients:
-1 c onion, chopped
-1/2 c celery, chopped
-4 Tbs butter
-1 Tbs brown sugar
-1 large apple, chopped
-1 pear, diced
-1 sweet potato, chopped
-6 c seasoned bread cubes

1. Saute onion and celery in butter over medium heat until onions are tender.
2. Stir in brown sugar and add the apple, pear, and sweet potato.
3. In a large bowl, place the bread cubes, then add cooked fruit. Toss together.
4. Add enough hot water to make the mixture moist, about 1 1/2 cups.
5. Transfer to a baking dish, cover and bake at 350 for another 30 minutes.
6. Uncover and bake for another 30 minutes.

Thanks, Harmony Valley Farms!

Green Bean Casserole

A Thanksgiving classic. Forgo the canned cream of mushroom and green beans and go for this homemade fresh version. Yum.

Green Bean Casserole


Ingredients:
For the topping -
-2 medium onions, thinly sliced
-1/4 c flour
-2 Tbs breadcrumbs
-1 tsp salt

For the beans and sauce -
-2 Tbs salt + 1 tsp, divided
-1 lbs {garden} fresh green beans
-2 Tbs butter
-12 oz mushrooms, sliced
-1/2 tsp pepper
-2 cloves garlic, minced
-1/4 tsp nutmeg
-2 Tbs flour
-1 c chicken broth
-1 c milk

1. Preheat oven to 475. Spray rimmed cookie sheet with nonstick cooking spray.
2. In a bowl, combine ingredients in the toppings list.
3. Bake onions for 30 minutes, tossing every 10 minutes.
4. Turn the oven down to 400.
5. Meanwhile, boil beans in a large pot of water for 5 minutes. When time is up, strain and rinse with cold water to stop the cooking process.
6. In a sauce pan, melt butter and saute mushrooms, garlic, salt and pepper for 4-5 minutes.
7. Add nutmeg and flour, cook for 1 minute.
8. Add broth and simmer for 1 minute.
9. Add milk and cook until sauce thickens.
10. Mix beans and sauce together in a baking dish. Top with onions and bake in oven until bubbly.