Paleo Pecan Pie Squares

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Makes 16 Squares

Ingredients:

  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!

Variations:

Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Hearty Paleo Stuffing

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I love stuffing but I have yet to find a gluten-free option that I find worthwhile. I also avoid grains for the most part and this paleo recipe is a delicious option, even if you aren't gluten-free or paleo.

Makes about 6 servings

Ingredients:

  • 1 head Cauliflower (chopped into small florets)
  • 1 Tbsp + 1/4 cup Organic, Grass-fed Ghee or Coconut Oil (melted)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup organic Extra Virgin Olive Oil
  • 4 cups Portobello Mushroom (diced)
  • 1 Leek, medium (chopped)
  • 3 stalks Celery (diced)
  • 1 cup Walnuts (roughly chopped)
  • 1 Lemon (juiced)
  • 6 Garlic (cloves, minced)
  • 1 tbsp Thyme (finely chopped)
  • 1/2 cup Parsley (chopped)
  • 1/2 tsp Sea Salt

Directions:

  1. Preheat the oven to 400. Line a baking sheet with parchment paper.
  2. Toss your cauliflower florets in 1 Tbsp of melted coconut oil or ghee (recommended for flavor), and season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and roast in the oven for 15-20 minutes, stirring halfway through cooking time.
  3. Remove cauliflower from oven and set aside. Reduce oven heat to 375.
  4. While your cauliflower roasts, place a frying pan over medium heat. Add half of your remaining ghee or coconut oil and saute mushrooms, leek and celery for about 10 minutes or until the mushrooms are soft.
  5. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley and sea salt. Add the rest of the ghee or coconut oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you want the mixture to be coarse. Note: If you don't mind some manual labour, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish.
  6. Place in the oven and bake for 1 hour. Stir every 15 minutes or so to prevent burning.
  7. Remove from oven and transfer into a serving dish. Enjoy!

Variations:

Meat Lover: Add cooked organic bacon bits, sausage or ground grass-fed meat into the mixture as you add it to the baking dish.

No Nuts: Eliminate the walnuts and use pumpkin seeds instead.

No Portobellos: Use crimini or chanterelle mushrooms instead or eliminate mushrooms altogether.

No Leeks: Use onions of shallots instead.

Turkey Roulade with Cranberry Sauce

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This is a great alternative to roasting an entire turkey if you want to save time and money but still enjoy a delicious Thanksgiving classic.

Makes 4 Servings

Ingredients:

  • 1 1/2 tsps Ghee (grass-fed)
  • 4 cups organic Baby Spinach
  • 2 lbs Turkey Breast, pasture-raised
  • 1/2 cup Goat Cheese (crumbled)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Organic Chicken or Vegetable Broth
  • 2 cups Frozen Cranberries (chopped)
  • 1 Navel Orange (juiced)
  • 1 tbsp Raw Honey
  • Twine

Directions:

  1. Preheat oven to 425.
  2. Heat ghee or oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat.
  3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make them easier to roll.
  4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper.
  5. Spread your goat cheese across each turkey breast leaving a 1/2 inch border all the way around. Top the goat cheese with your wilted spinach. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again.
  6. Add organic chicken or vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.)
  7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.)
  8. When you remove the turkey from oven, let rest for 10 minutes before removing twine and slicing into 1 inch thick medallions. Drizzle turkey with cranberry sauce or place cranberry sauce in the base of a serving dish and arrange turkey medallions on top. Serve and enjoy!

Variations:

No Dairy: Use Kite Hill brand Cream Cheese Style Spread instead of goat cheese, and use coconut or avocado oil instead of ghee.

Get Creative: Roll the turkey with my Paleo Stuffing instead of spinach and goat/almond cheese.

Save Time: Reduce prep time by skipping the roll up, baking turkey breast on their own and serving the spinach and goat cheese on the side.

Pumpkin Hummus

Ingredients:

  • 1 can organic Chickpeas (Garbanzo Beans), drained, liquid reserved

  • 1 cup organic pumpkin purée

  • 1 Tbsp Lemon Juice, freshly squeezed

  • 1 1/2 Tbsp Extra Virgin Olive Oil

  • 1 Garlic Clove (crushed)

  • 1/2 tsp Cumin

  • 1/2 tsp Sea Salt

  • 1/4 tsp Sesame Oil

  • 1/2 tsp Paprika, Smoked (for garnish)

Directions:

  1. Purée garbanzo beans, lemon juice, 1 Tbsp of the olive oil, garlic, cumin, salt, and sesame oil in a food processor.

  2. Add reserved liquid from chickpeas into the mixture while blending until desired consistency is achieved.

  3. Drizzle the top with remaining olive oil and sprinkle with smoked paprika to garnish.

  4. Serve or refrigerate overnight to allow flavors to develop.

For dipping, pair with carrots, celery, sliced bell peppers, radishes, cucumber slices, or any of your favorite fresh vegetables.

Post-Holiday Recovery Soup

Ingredients 

  • 2 cups water 
  • 1 32-ounce box of organic, free-range chicken or vegetable broth 
  • 2 - 3 boneless, skinless organic, pasture-raised chicken breasts, rinsed and patted dry* 
  • 1 pound organic carrots, peeled and chopped into one-inch pieces
  • 1 white onion, chopped into one to two-inch slices 
  • 8 ounces raw baby organic spinach, rinsed and torn into bite-sized pieces 
  • 1 organic jalapeño pepper, chopped fine 
  • 2 cloves organic garlic, crushed and chopped fine 
  • ½ tsp each: dried organic dill, rosemary, oregano (if using fresh herbs, add 1 tsp of each)
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika 
  • 1 tsp sea salt (add more or less to taste)
  • 1 tsp ground black pepper (add more or less to taste)
  • 2 organic avocados, cut into bite-sized chunks 
  • If you have leftover turkey, you can shred or cut it into bite-size pieces and add it to the soup during the last 15-20 minutes of cooking time.

Directions 

  1. In a large soup pot, pour in water and chicken broth.
  2. Toss in all of the vegetables EXCEPT the avocado (carrots, onions, spinach, and jalapeño. You can also add other veggies you have on hand, such as mushrooms or zucchini).
  3. Stir once and cook on medium heat for 10 minutes.
  4. Add chicken breasts (whole); if liquid does not cover chicken add more water or broth to just cover breasts.
  5. Bring to a boil and boil for 5-10 minutes. Reduce heat to low, cover with tight-fitting lid, and simmer for two hours. Check after one hour to ensure broth is still covering chicken breasts.
  6. At two hours, stir and check for tenderness of chicken – it should fall apart easily when pulled with a fork.
  7. Add garlic and remaining spices; stir well and simmer 10-15 minutes more.
  8. When done, use fork to tear chicken into bite-sized pieces. (Be careful as the chicken in the broth will be hot.)
  9. To serve, scoop a serving-size of vegetables and chicken into a bowl; use a ladle to pour broth over vegetables and chicken.
  10. Add 2 -3 chunks of avocado to each bowl and serve. This is a hearty, healthy, post-holiday meal for lunch or dinner!

Makes 6 - 8 servings

Rich & Healthy Turkey Gravy

Great tasting, smooth consistency -- without the flour, cornstarch or butter!

Ingredients:

  • ¼ - ½ cup organic chicken or vegetable broth or stock (depending on size of roasting pan) 
  • 2 cups organic carrots, diced (about 4-6 carrots depending on size)
  • 1 - 2 medium white or yellow onions, sliced
  • 4 ribs organic celery, diced 
  • 8 - 12 oz. low-sodium organic vegetable or chicken broth 
  • 1 - 2 Tbsp pickling spice 
  • 1 Tbsp black pepper 
  • 1 Tbsp sea salt
  • Optional: add fresh herbs such as rosemary or thyme and maybe some white wine or marsala for an extra kick.

Directions: 

  1. Line the bottom of your turkey roasting pan with one layer of the sliced onions and place your prepared uncooked turkey on top of the onions.
  2. Toss the rest of the onions and the baby carrots all around the edges of the turkey.
  3. Fill the pan with broth/stock approximately one inch all the way around.
  4. Cover and cook turkey as directed. (If your instructions suggest removing the cover for the last portion of the cooking time, that’s fine. Just make sure the water has not reached the top of the roasting pan so it does not spill over.)
  5. Carefully remove the roasting pan from the oven and set it on the counter; remove the turkey and place it on a platter for further preparation according to your recipe/instructions.
  6. To make the gravy, pour one-quarter of the roasting pan’s liquid into a blender; add half of the cooked carrots, celery and onions.
  7. Blend on low until just chunky-smooth.
  8. Add 4 – 6 ounces of the broth and the pickling spice; add the remaining carrots, celery and onions and blend until just smooth.
  9. Season with pepper and salt to taste.
  10. Pulse blender to desired consistency.

Note: May be cooked the day before, stored in a sealed container in the refrigerator, and heated on the stovetop before serving. (You may need to make two blender-fuls of gravy, following the above process, depending on the size of your turkey/roasting pan.

 

Sweet & Savory Pomegranate and Rice Stuffing

Makes 8 half-cup servings.

Ingredients: 
• 2 tsp extra virgin olive oil 
• 1 cup chopped celery 
• ½ cup orange bell pepper, chopped (can substitute red or yellow pepper) 
• ½ cup uncooked brown rice 
• ½ cup uncooked wild rice 
• ½ cup dried pomegranate seeds 
• 1 tsp dried basil 
• 2 Tbsp fresh chopped parsley OR 1 tsp dried parsley 
• 3 cups organic chicken or vegetable broth 
• ½ cup chopped roasted almonds 
• Freshly ground pepper to taste

Directions:

  1. Heat olive oil in a roasting pan (4 qt or larger) over medium heat.
  2. Add chopped celery and chopped orange pepper and cook, stirring often, until softened (3 to 5 minutes).
  3. Add brown rice and wild rice, stir until coated with olive oil, just 30 seconds.
  4. Add broth and bring to a boil; reduce heat, simmer and cook covered, 35 minutes.
  5. At 35 minutes, remove lid and stir in basil and dried pomegranates.
  6. Simmer, covered, until most of the liquid has been absorbed, about 10 more minutes.
  7. Add black pepper to taste.
  8. Fluff with a fork and sprinkle chopped roasted almonds on top, or allow guests to sprinkle almonds per serving.

Note: Can be made two days ahead and stored in a sealed container in the refrigerator. Reheat by placing Pomegranate and Rice Medley Stuffing in lightly-oiled glass baking dish, add 2 tablespoons water, and warm at 300 degrees for 20 minutes or until heated through.