#i choose butternut squash in sage rosemary butter sauce

[baravaggio]

trip to the open air sculpture museum when we are at peak fall foliage followed by the gay ravioli making class and byob family style dinner al fresco….this really could be everything 🥟❤️‍🩹

[sustainhealthmagazine]

Christmas Lunch Hacks for Your Vegan Friends

(adsbygoogle = window.adsbygoogle || []).push({});

By FOOD EDITOR FOR SUSTAIN HEALTH 

PUBLISHED: 12:12, 22 November 2019 | UPDATED: 12:42, 22 November 2019

Cooking Christmas lunch is stressful at the best of times, but with millions of Brits choosing to eat plant-based this festive season, many people are struggling with what to cater for their veggie and vegan guests.

(adsbygoogle = window.adsbygoogle || []).push({});

With cries of “Can you eat eggs?! What can I replace the butter with??!!” among others…the anxiety ante has been well and truly upped, so plant-based food brand Gosh! comes to the rescue with some simple plant-based hacks to take the hassle out of a meat-free Christmas.

Swap goose fat for coconut oil or rapeseed oil for the roasties, as these oils have a higher smoke point and will ensure the crispiest of roasties. Why not also try adding dry polenta during the roasting process for that extra golden crispiness.

Vegan gravy – into hot water, add dried porcini mushrooms, tomato purée, herbs, roasted garlic and seasoning into a blender for the perfect vegan gravy.

Gosh! Sage and Black Pepper Sausages make the perfect plant-based alternative to pigs in blankets, and when rolled into balls, makes the perfect stuffing too!

Replace the dairy milk in bread sauce with a lactose free or oat milk alternative, replace butter with a soya or avocado spread alternative available at all health food shops and big supermarkets. You can also add a couple of tablespoons of ground flaxseed to your bread sauce. Not only does this help to thicken the sauce, it also provides a dose of healthy omega-3 fats.

Toasting pine nuts and sprinkling over warm Gosh! Sweet Pumpkin and Chilli Bites, served on a rosemary sprig skewer makes for the perfect Christmas canapé.

Steam your brussels sprouts, then add a handful of dried cranberries, a drizzle of avocado oil and a sprinkle of zinc-rich pumpkin seeds for a satisfying crunch.

Slice 1 large red onion add a teaspoon of maple syrup and sauté until caramelised. Serve on top of a mushroom burger for a simple yet hearty main dish.

For a quick cranberry sauce, cook fresh cranberries in a saucepan with a little water and a dash of maple syrup. When they begin to ‘pop’, take off the heat. Once cool, stir in 2tbsp chia seeds and leave to thicken.

For an easy starter dip, blend together 1 handful spinach, 1 garlic clove, 1 handful frozen peas, a squeeze of lemon and half a cup of coconut yoghurt. Drizzle with avocado oil and serve with Gosh! Broad Bean and Quinoa Bites.

(adsbygoogle = window.adsbygoogle || []).push({});

Leftover parsnips? Blend cooked parsnips with 1–2 cooked onions, vegetable stock, a little coconut cream and cumin. Serve as soup and top with crumbled Gosh! Beetroot Falafel for a pop of colour.

Don’t have time to make a nut roast? No problem—simply roast some Gosh! Sweetcorn & Quinoa Bites and serve with chopped dried apricots and grated carrot.

Make your own 'smoked salmon' from carrot strips marinated in tamari and lemon. Perfect on a blini with vegan cream cheese as a canapé or with tofu scramble as Xmas day breakfast. 

Make mini sausage rolls as the perfect Xmas party grub using puff pastry and any of the Gosh! Sausages cut into smaller pieces.

For an amazing Xmas day centrepiece why don't you stuff a Butternut squash with mashed up Gosh! Moroccan Bites – falafel, cranberries and nuts. Bind together with a 'chia egg ' and top with herbs and breadcrumbs and bake for 30 mins. This will look beautiful when you serve it and makes a change from nut roast.

Swap the eggs for chia eggs; make a chia egg by mixing together 1 tablespoon of chia seeds and 3 tablespoons of water and waiting 5 minutes ... this will replace 1 egg and use just as you would a normal egg.

Make your own vegan baileys by mixing a little coffee, whiskey, plant-based milk (try coconut) and sweeten with maple or agave syrup.

Make the ultimate Boxing Day sarnie using cold Gosh! Sage and Black Pepper Sausages, vegan mayo, cranberry sauce and loads of salad and any other leftovers that look good to throw in. 

ENJOY!

Gosh!’s range can be enjoyed as a cold on-the-go snack or heated up as part of a delicious and nutritious meal. Starting from just £2.40 the bites, burgers and sausages are the tastiest and healthiest way to eat meat-free. The whole Gosh! range is as transparent as glass with absolutely nothing hidden and everything on show – which is why the range is fully registered by the Vegetarian, Vegan, Coeliac and Kosher food societies.

(adsbygoogle = window.adsbygoogle || []).push({});

(adsbygoogle = window.adsbygoogle || []).push({});

READ NEXT

[milenasanchezmk]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[watsonrodriquezie]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[cristinajourdanqp]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[fishermariawo]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[cynthiamwashington]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

(function($) { $("#dfPF4nS").load("https://www.marksdailyapple.com/wp-admin/admin-ajax.php?action=dfads_ajax_load_ads&groups=675&limit=1&orderby=random&order=ASC&container_id=&container_html=none&container_class=&ad_html=div&ad_class=&callback_function=&return_javascript=0&_block_id=dfPF4nS" ); })( jQuery );

ga('send', { hitType: 'event', eventCategory: 'Ad Impression', eventAction: '65667' });

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

Article source here:Marks’s Daily Apple

[eathealthylivefree]

Vegan Holiday Recipes

This post includes Vegan Holiday Recipes if you’re hosting vegetarian or vegan guests this holiday season. If you’ve never made anything vegan, it can be a bit intimidating at first. But, once you have a few under your belt, it will easier to adapt recipes to be vegan, or to come up with your own. Fortunately, there are more vegan products available in supermarkets these days, so you can often find vegan substitutes for dairy products that many holiday recipes call for, including nut milk and coconut milk, vegan sour cream, vegan cream cheese, vegan cheeses, and plant-based butter substitutes. 

If you’re entertaining a crowd, it’s easier to make recipes that everyone will enjoy, rather than focusing on making vegan friendly foods just for your vegan guest, on top of everything else you’re preparing. There are plenty of foods that are naturally vegan that work well at parties. Choosing these options is a win-win because it will be less work for you, and it will make your vegan guest happy that you were thoughtful when planning your holiday menu.

Vegan Holiday Recipes for Appetizers

Vegan holiday recipes for appetizers that work well for holiday parties include hummus, muhammara (leave out the breadcrumbs if it contains eggs) and dips like Warm Roasted Garlic and Artichoke Dip or baba ganoush (roasted eggplant dip).

A beautiful vegan (or mostly vegan) grazing platter would be perfect for nibbling on while people are waiting for dinner. This grazing platter has grilled artichoke hearts, muhammara, baba ganoush, pan-seared shishito peppers, marinated olives, pumpkin seeds, dried apricots and assorted crackers. The idea is to put a variety of snacks of different colors, shapes, sizes and textures on a platter. Visually, it’s stunning, and your guests will appreciate the thought that went into creating such a beautiful presentation.

Smoky Sun Dried Tomato Roasted Red Pepper Hummus

Muhammara (Roasted Red Pepper Walnut Dip)

Warm Artichoke and Hearts of Palm Dip

Vegan Holiday Recipes for Soups

Vegan holiday recipes for soups are often easy to adapt from non-vegan recipes.  Chicken broth can be substituted with vegetable broth, and heavy cream can be substituted with coconut cream or cashew cream.

Roasted Root Vegetable Soup with Brussels Sprout Pear Salad Topping

Roasted Butternut Squash Cider Soup

Vegan Holiday Recipes for Main Courses

I find vegan main courses the most challenging, especially with a holiday theme. I have seen vegan turkey products at the supermarket, but my personal choice would be to make something completely different, not try to recreate a turkey product using vegan ingredients. The idea is to make something special for your vegan guest so they don’t end up eating just side dishes. The main course should include some protein, whether from grains, legumes or nuts/seeds.

Stuffed winter squash, stuffed peppers or stuffed mushrooms are all beautiful presentations. The fillings can be a simple mixture of grains (e.g., quinoa, wild rice, millet, black rice, barley, brown rice, bulgur), vegetables, (e.g., bell peppers in assorted colors, corn, sweet potato, mushrooms, carrots, celery, onions, spinach, dried fruits (e.g., cranberries, raisins, apricots, figs, dates), and nuts/seeds (e.g., toasted pumpkin seeds, slivered almonds, pecans, walnuts), and/or legumes (e.g., chickpeas, black beans, lentils). Season with herbs to infuse the pilaf with wintry fragrance (e.g., thyme, sage, rosemary).

Stuffed Acorn Squash with Quinoa and Mushrooms

Stuffed Peppers with Millet and Black Beans and Roasted Red Pepper Sauce

Vegan Holiday Recipes for Side Dishes

Vegan holiday recipes for side dishes are usually pretty easy to adapt. Stuffing can be made with vegetable broth, and recipes calling for butter can be substituted with extra virgin olive oil or vegan buttery spread. Mashed sweet potatoes are delicious made with coconut milk and a beautiful assortment of roasted root vegetables accommodates everyone’s dietary needs. Salads are easily adaptable to vegan and cranberry sauce is often naturally vegan.

Herbed Stuffing

  Mashed Stokes Purple Sweet Potatoes (you can use regular sweet potatoes too)

  Oven Roasted Vegetables with Sage and Thyme

  Butternut Squash Apple Kale Salad (substitute vegan buttery spread or olive oil for butter)

  Cranberry Pear Sauce

Vegan Holiday Recipes for Desserts

I find Vegan holiday recipes for desserts a little tricky because they cannot include eggs or dairy products. Dairy products are fairly easy to substitute as there are many more vegan dairy-alternative products available in supermarkets. I find coconut cream or cashew cream work especially well as substitutes for whipped cream. Poached pears with cashew cream make an elegant ending to any meal. Apple pie or apple crisp are easily made vegan using either olive oil or vegan buttery spread in place of butter. Non-dairy ice cream (made with coconut milk or almond milk) can be found at many supermarkets.

Pumpkin Coconut Turmeric Mousse

Pomegranate Poached Pears

  Apple Pear Crisp

  Quinoa Banana Chocolate Chip Cookies

Gluten-Free Quinoa Banana Chocolate Chip Cookies

I’d love to hear what you’re making your vegan guests this holiday season. Please share in the comments below.

The post Vegan Holiday Recipes appeared first on Jeanette's Healthy Living.

from Jeanette's Healthy Living http://ift.tt/2AHFuMj