Spinach, Avocado, Almond Butter Smoothie

Try this smoothie to start your day! It incorporates greens, healthy fats, and protein, which will keep you satiated and full. I usually pair this with some scrambled or fried eggs because I personally like something warm to start my day. However, this smoothie on its own is plenty filling, it’s a huge nutritional boost, AND it take 5 minutes or less to make!

A note about the healthy fats (avocado and almond butter) used in this recipe:

We need fat for vitamin and mineral absorption and to protect our organs. High-quality fats can steady our metabolism, help keep our hormone levels balanced, and nourish our skin, hair, and nails. They also support cell growth and brain function!

Ingredients: (Makes 1 serving)

• 2 cups (or one large handful) fresh spinach leaves

• ½ avocado

• 1 tbsp almond butter

• ¾ cup unsweetened almond milk

• 1 scoop high-quality protein powder (I use Vital Proteins Collagen Peptides)

• Handful of ice

• (optional: 1/2 a banana for added sweetness)

Directions: 

• Blend ingredients until smooth. Sip and enjoy!

Notes: Feel free to substitute other ingredients, like coconut milk and/or cashew butter. Make it your own!

Gluten-Free Apple Crisp

It’s hard to believe how delicious this alternative apple crisp can taste considering there are so few ingredients and almost no added sugar! You will get all the satisfaction you are seeking from a hearty apple pie, but with no guilt and with no digestive issues from inflammatory ingredients. It’s a win win! I love to top this with full-fat coconut yogurt or coconut ice cream. Mmmm I’m salivating as I write this. Luckily, Thanksgiving is right around the corner, and this will definitely be present on our dessert table :)

Easy substitutions:

• You can swap the apples for any seasonal fruit of your choices (plums, peaches…)

• You can use almond flour instead of coconut flour

• Can can add chopped almonds the the crumb topping for added nuttiness

Ingredients

• 4 medium sized apples (preferably local!)

• ½ cup coconut flour

• ¼ cup coconut flakes

• 4 dates pitted

• ½ lemon, juiced

• 1 tsp cinnamon

• ⅛ tsp salt

• 2 tbsp coconut oil (melted)

• 2 tbsp honey or maple syrup

Directions

• Preheat oven to 350

• Slice 4 apples into thin slices and place in baking dish

• Mix in ½ tsp cinnamon and juice of half a lemon

• To make the crisp, add: coconut flour, coconut flakes, dates, ½ tsp cinnamon, salt, coconut oil, and honey

• Blend ingredients together and crumble on top of apple mixture

• Cover with foil and bake for 25 min

• Take off foil and bake for 20 more mins

Roasted Beet Dip

This is the perfect starter if you serve appetizers before your Thanksgiving meal, but it’s really great anytime of year as an alternative to hummus for dipping and snacking. This has been a MAJOR crowd pleaser at the past couple of dinner parties I’ve had, and for that reason, I’m posting the recipe here for you all to enjoy! Roasting the beets before blending them adds a rich, sweet, earthy flavor that is so deliciously satisfying. Serve this up with some thick-cut roasted delicata squash or sweet potato fries. Or consider just serving it next to some store bought hummus, crackers, celery, and carrots for a sophisticated twist on a crudite platter. Your guests will be impressed!

Health Benefits of Beets:

• Beets are rich in betalains (a phytonutrient responsible for the pigmentation in beets), which have powerful antioxidant and anti-inflammatory properties

• Beets help keep your liver healthy so it can continue to get rid of toxins in your body

• They are naturally sweet, especially after roasting, and eating sweet vegetables and fruits can reduce your sugar cravings

• They have high levels of phyto-nitrates, which helps your body lower and maintain healthy blood pressure levels. These phyto-nitrates also boost athletic performance and brain function.

• They are full of essential nutrients and minerals, like magnesium, potassium, copper, iron, phosphorus, Vitamins A, B, and C
  

Ingredients

• 4-5 medium sized beets, washed and dried

• 1 clove of garlic

• Juice from half of a lemon

• ¼ cup of good quality olive oil

• Salt and pepper to taste

Directions

• Preheat oven to 375

• Cut beets into ¼ inch wedges and mix with a drizzle of olive oil, some salt and pepper

• Roast at 375 for 45 min to an hour, until soft when poked with fork

• Put roasted beets with remainder of ingredients in a blender and pulse until a paste forms

• If mixture needs more moisture, add some olive oil, water, or lemon juice until it reaches the consistency you like

Ingredients needed

Beets ready to be roasted

Served here with roasted delicata squash

Beet dip served next to hummus and leftover chimichurri sauce

Grain Free Stuffing

For anyone who is eating gluten-free, paleo, or wants a healthier substitute for stuffing, this recipe is for you! It’s packed with the essential Thanksgiving flavors, like sage, rosemary, thyme, and garlic. It’s filling and will help make you feel “stuffed” with the starchy vegetables like sweet potatoes and parsnips. Finally, the fattiness from the sausage rounds out all the flavors to make this hearty stuffing the perfect pairing for your turkey dinner. Not to mention, it’s simple to make and you can prep it in advance to clear up some oven space!

Ingredients

• 1 lb of organic pork sausage without the casing, crumbled

• 3 large sweet potatoes

• 8-10 parsnips

• 2 yellow onions, peeled and diced

• 2 apples (honeycrisp or another tart variety), peeled and cut into cubes

• 5 stalks of celery, washed and cut into ½ inch pieces

• 6 cloves of garlic, minced

• 7-8 tbsp of olive oil, coconut oil, or avocado oil

• 1 tbsp dried sage (or 2 tbsp fresh)

• 2 tsp salt

• 1sp dried rosemary

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp black pepper

Directions

• Heat oven to 375

• Wash and peel turnips; cut into ½ inch wide pieces

• Wash and dry sweet potatoes; cut into ½ inch wide pieces

• Coat the sweet potatoes and turnips in about half the oil and half the spices; then roast on two separate baking dishes so vegetables are in an even layer; roast for 45 minutes to 1 hour, until vegetables are soft when poked with a fork and a little browned

• When root vegetables are cooking, heat oil in a pan over medium heat

• Add sausage and stir; once browned, remove from pan into a bowl

• Add remainder of the oil and add onions and celery; stir and cook until softened

• Add remainder of the spices and apple and cook for 3-4 minutes

• Mix together ALL ingredients in a large bowl and serve immediately (or make ahead and warm in the oven before serving)

Mushroom Soup with Coconut Milk

Get ready for the simplest, yet most delicious mushroom soup. Perfect for a cozy fall evening in front of the fire, or really for anytime you are craving that umami flavor of mushrooms. I met the loveliest mushroom farmer at our farmer’s market a few weeks ago, with batches of fresh shiitake, enokitake, and chanterelles. I grabbed a few handfuls and brought them home. Sautéing mushrooms as a side simply with a little butter, olive oil, salt, and thyme is a great way to add flavor to a main course. You can also whip up this warming, nourishing soup in just a few minutes!

Mushroom soup topped with toasted pine nuts and fresh basil. Paired with prosciutto, sautéed spinach, and olives for a quick and flavorful lunch.

Ingredients

1 medium yellow onion diced

1 pound of mushrooms (a variety)

1 1/2 cups vegetable broth

1/2 cup coconut milk (full fat)

1 tbsp olive oil

1 tbsp ghee or butter

1 tsp fresh thyme (plus more for garnish)

salt and pepper to taste

Directions

Add the olive oil and butter to a pot over medium heat

Add in the onions and a pinch of salt - sauté until soft (about 7 minutes)

Add mushrooms and thyme and sauté until the mushrooms soften a bit (3-5 minutes)

Add vegetable broth and coconut milk and bring to a boil

Let soup simmer for about 10 minutes

Blend with an immersion blender or blender

Garnish with fresh thyme, a drizzle of coconut milk, and maybe some toasted pine nuts