Pecan pie is my all-time favorite holiday dessert. Since gluten and dairy are no longer part of my life and I wouldn't dream of using corn syrup like I did years ago, I created a cleaned-up version of this holiday favorite. I’ve been bringing this now-famous pie to holiday gatherings for years, and it’s always a crowd pleaser. I hope you enjoy it too!

I used a boneless, grass-fed ribeye roast, but this recipe will work for whatever roast you choose. I used the “reverse searing” method and it made such a delicious, tender roast! Since this is a fattier cut of meat, I recommend cooking this roast to medium, even if you prefer more rare meat.

These dishes are rich, delicious, and meant to be enjoyed guilt-free. The holidays are a time for “Strategic Indulgence”, so eat slowly and mindfully, and enjoy these nutrient dense recipes that will leave you feeling satisfied and energized, not bloated and sluggish.

This is a great addition to any party table and a great go-to for summer entertaining. If you have extra herbs leftover, muddle them into a glass of sparkling water and add a few drops of organic stevia for sweetness. I also like to add some bitters to make a fun mocktail.