GARLIC ALMOND GREEN BEANS

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Enjoy this simple, delicious recipe!

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Ingredients:

  • 3 cups green beans, washed and trimmed (optional cut in half)
  • 2 Tablespoons ghee or butter
  • 2 cloves of garlic, sliced into quarters
  • ¼ cup sliced or slivered almonds
  • Salt and pepper to taste
How to:
  • Steam green beans till bright green al dente texture (if you don’t have a strainer insert, place green beans directly in 2 cups water)
  • Drain in strainer and rinse in cold water until completely cool
  • Melt ghee or butter in large skillet and add garlic, medium heat
  • In another pan, toast almonds on low-medium heat (make sure to stir regularly to avoid burning)
  • Add green beans to garlic and ghee and cook for 3-5 minutes until done
  • Top with almonds
  • Serves 6.

Mummy Hot Dogs

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Here’s another fun Halloween recipe you and your kiddos are sure to enjoy!

Ingredients:

  • 1 package of grass-fed beef hot dogs (I love the sugar-free ones by U.S. Wellness Meats), OR chicken or turkey dogs if you prefer
  • 1 large sweet potato (preferably a hanna white sweet potato)
  • 3-4 Tablespoons of Ghee OR bacon fat OR duck fat OR coconut oil
  • Small amount of ketchup, mayo or mustard for eyes (after cooked)
  • OPTIONAL on the side: Sauerkraut

How to:

  • Preheat oven to 350
  • Use a spiral slicer to slice the sweet potato into long curly noodles and place on a cookie sheet (This is the one I have).
  • Cut hot dogs in half and wrap with a small amount of sweet potato noodles, leaving a little opening so you can add a couple dots for eyes after baking
  • Lay on greased cooking rack or cookie sheet
  • Melt fat on low heat and drizzle over your mummies
  • Bake for 20-25 mins
  • OPTIONAL: Put the oven on BROIL for 3-7 mins until they get a little crispy (watch them so they don’t burn).
  • Remove from oven, put on a plate and add eyes to the mummies with sauce of choice
  • Serve with mustard and sauerkraut…or any other vegetable for that matter!

Enjoy!

Spiderweb Dip

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Give dip a spooky makeover!

Layer your favorite dip ingredients like whole or refried beans, ground meat, sliced tomatoes, shredded lettuce or cabbage, salsa, guacamole, and shredded cheese on a large plate. Use sour cream (in a plastic sandwich, cut the corner off and gently squeeze OR use cake decorating tools if you have them) to create a fun spiderweb pattern (see picture).

Happy Halloween!

Greek Lamb with Tzatziki Sauce

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Do you love Greek food? Then you’ve got to give this simple recipe a try!

Greek Lamb Ingredients

  • 2 lbs ground lamb
  • 1/4 red onion finely chopped (or 1 tsp dried onion powder)
  • 3 cloves minced garlic
  • 1/2 Tablespoon dried oregano
  • 1 tsp lemon juice
  • 1 tsp salt
  • dash of black pepper

How to:

Add all ingredients to a large skillet and cook on medium heat, mixing with spatula so that ingredients are well-combined. Cook until meat is fully cooked, about 8 minutes.

Tzatziki Ingredients

  • 1 cup full-fat plain greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1 tsp minced garlic
  • 1-2 tsp dried oregano
  • 1 tsp lemon juice
  • dash of salt and pepper

How to:

Mix all ingredients thoroughly in a bowl.

Serve with a side salad and top both the lamb and salad with tzatziki sauce.

Optional toppings are kalamata olives, pepperoncini peppers, tomatoes, and feta cheese.

Yum!

Stuffed Halloween Peppers

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Here’s 3 delicious recipes you can enjoy year round (carving a face into your pepper is totally optional…but really fun!).

Stuff with healthy sloppy joe mix or do a basic paleo, Whole 30 stuffed pepper!

Directions for Thanksgiving Stuffed Pepper

Directions for Sausage Stuffing

I hope you love these recipes! Festive can be healthy. Having delicious recipes to keep you on track over the holiday season is a must if you want to avoid the all-too-common self-sabotage that tends to happen from Oct-Jan 2nd. This year can be your year to feel successful, slim, and satisfied.

Need some help? Let’s talk!

 

~In health,

Rebecca

Pork Sausage Stuffing

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Mmm, sausage. No bread. No starchy carbs. Just herby, meaty goodness to serve alongside your turkey and healthy cranberry sauce.

Served in acorn squash (what a super idea!).

Ingredients:

  • 1 pound ground pork
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 packs of button mushrooms, chopped
  • 1 cup celery, chopped
  • 4-6 cloves of garlic, minced
  • 2 tablespoons each, rosemary, thyme, and sage, minced
  • Salt and pepper to taste
  • 2 tsp each, fennel seeds, anise, and paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp coconut oil

**Note: Adjust stuffing measurements accordingly depending on amount of people being served. This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.

How to:

  1. Heat coconut oil in a large skillet on medium heat.
  2. Place bell pepper, mushrooms, and celery into skillet and saute.
  3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
  4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
  5. Remove from heat, and discard any liquid in the pan.

Compliments of Primal Palate. Yummers.

The holidays are a wonderful time to share healthy food with those you love the most. Fill ’em up with the good stuff. 🙂

“CORNBREAD” STUFFING, Grainless & Low Carb

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This recipe is from Maria Emmerich’s blog. Enjoy this grainless, low-carb stuffing alternative throughout the year.


Cornbread Ingredients:
  • 1/2 cup coconut flour
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp baking soda
  • 6 eggs (or 3 eggs and 1/3 cup coconut milk)
  • 1/2 cup coconut oil, melted

Cornbread How To:
Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

Stuffing Ingredients:

  • 1 pound ground sausage or bacon (omit for vegetarian)
  • 2 cups celery, chopped
  • 1/2 cup onion, chopped
  • 5 cups crumbled “cornbread” (from above)
  • 2 cups sliced mushrooms
  • 1 1/4 cups chicken broth (or more if you like a mushy stuffing)
  • 1 1/2 tsp poultry seasoning
  • 1 tsp sage
Stuffing How To:
Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9×12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through.
Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthified” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

Zoodle Monster

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Here’s a fun Halloween recipe for you to enjoy any time of the year!

Ingredients:

  • 2 medium organic zucchini
  • 1 cup organic pesto sauce (made with olive oil, not canola or soy, like Pasta Mike’s brand) or homemade pesto sauce
  • Organic roasted red pepper (homemade or jar), sliced lengthwise
  • Mozzarella (or use cherry tomatoes if dairy intolerant)
  • Black olives
  • *Add protein of your choice on the side if desired (eggs, sausage, tempeh, fish, chicken)

How to:

  • Pre-heat oven to 250.
  • Spiral slice zucchini into noodles
  • Line a cookie sheet with paper towels and spread zoodles out on cookie sheet.
  • Bake for 25 minutes.
  • When done, toss with pesto sauce in a pan on low heat until warm.
  • Slice mozzarella to make the eyes, cut the ends off of 2 olives and put on top of mozzarella (*or use cherry tomatoes, sliced hard-boiled egg…get creative!)
  • Use a long slice of roasted red pepper for the tongue (great idea from the Inspiralized site).

Enjoy this delicious meal!

 

In health~

Rebecca

Crispy Leeks

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This recipe is a great way to add flavor to many meals like hamburgers, meatloaf, salads, soups…use your imagination.

How to:

  • Finely chop a leek from end to end.
  • Add 2-3 tablespoons of refined coconut oil to a large skillet and turn to medium-high heat.
  • Add chopped leek and cook for 3 minutes with the lid on.
  • Remove lid and stir leek well.
  • Cook for 3-4 more minutes, stirring occasionally, until well done and a bit crispy.
  • Serve on anything you like onion with. So good!!

Bec’s Meatloaf (new and improved!)

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This recipe is great for batch cooking so you have an easy meal to prepare that you can enjoy as leftovers all week long or freeze for those busy nights you just want to defrost.

Ingredients

  • 3 lbs grass-fed ground beef
  • 1/2 lb ground organ meats
  • 1 organic carrot, chopped in 1/2 inch pieces
  • 1/2 organic zucchini, chopped in 1/2 inch pieces
  • 2 teaspoons each of ground onion, garlic
  • 1 teaspoon each of sea salt, pepper, paprika, dried parsley, rosemary, and cumin (or Restore the Jing powdered Chinese herb extract)
  • *optional, add sliced Swiss cheese on top for last 5 minutes of baking

How to

  • Pre-heat oven to 375
  • Mix everything in a large glass baking dish and then press into a loaf
  • Bake for 45-60 mins
  • Add Swiss cheese slices for last 5 minutes of baking if desired (and you tolerate dairy well)

I love this recipe topped with crispy leeks. Enjoy!!

Serves 12-16