Our Holiday Favorites!

Our Holiday Favorites!

 

Whether they have been recently discovered, or passed down from generation to generation, everyone has their favorite holiday recipes. This year, we would like to share some of our best-loved appetizers, sides, main dishes and desserts with you!


Linda’s Vegetable Platter: “While waiting for dinner to finish cooking, there always seems to be the mandatory, vegetable platter available as an appetizer. I read this blog a couple years ago and started adding more variety to the platter on my table. It’s kind of fun that just a few years later we now sell her cook book, The Vegetable Butcher, in our Lifestyle Store!”


Liz D’s Favorite Choices: “The Minimalist Baker is one of my favorite bloggers. These recipes are vegan and gluten-free. Enjoy!”

Garlicky Kale Salad with Crispy Chickpeas

The Best Vegan Gluten-Free Cornbread

Cauliflower Mashed Potatoes


Dr. Sandi’s Green Beans with Roasted Onions: “This recipe is delicious and always enjoyed by all. It’s great because you can prepare the onions the day before to make your day with family and friends much more relaxing.”

Ingredients:
Nonstick vegetable oil spray (an oil good for high heat)
6 medium onions (about 2.5 pounds), peeled, each cut vertically through root end into 12 to 14 wedges
6 Tbsp (¾ stick) butter or dairy-free butter substitute
2 cups low-salt chicken broth
3 Tbsp sugar
2 Tbsp red wine vinegar
3 pounds slender green beans, ends trimmed (Dr. Sandi prefers Haricot Verts)
Salt and Pepper to taste

Preheat oven to 450OF. With the oil of your choice, grease 2 heavy large baking sheets. Arrange onions in a single layer on prepared sheets.

Dot onions with 4 Tbsp butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in a heavy large skillet over high heat until reduced to ½ cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerated. Rewarm over low heat before continuing)

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 Tbsp butter and toss to coat. Mound beans in large shallow bowl. Top with onions mixture and serve.

Serves 12.


Kenny: “Nourishing Meals and The Whole Life Nutrition Cookbook are great cookbooks for those with food allergies, or sensitivities, and we finally have them available in our store again! This Yam Casserole with Pecan Streusel is a delicious and healthy alternative to a sweet potato casserole.”


Alex Crumley’s Balsamic Roasted Brussels Sprouts: “Keep it simple!”

Ingredients:
1 bag of Brussels sprouts
Balsamic vinegar
Olive oil
Salt and pepper

Preheat the oven to 375 OF degrees.

Cut the Brussels sprouts in half long ways and place in bowl. Coat with olive oil. Add salt and pepper to taste. Drizzle with balsamic vinegar. Mix until evenly coated. Spread out on a baking sheet. Bake for approximately 11 minutes or until desired doneness.


Alex Castle’s Turkey (our new Practice Clinical Manager): “This is what will be on my table!!”  Paleo Whole30 Roasted Turkey


Dr. Caylin’s Pumpkin Pie: “A friend gave me this recipe while in school. She would start making this in the beginning of October for her family and serve all throughout the fall. She would even serve it for breakfast!”

Crust: combine in a food processor
1 cup shredded coconut
1¼ cups pecans
1 cup pitted dates
1 tsp vanilla extract

Press evenly into pie pan pre-greased with coconut oil

Filling:
1 cup pumpkin puree
¾ cup cashew butter
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp ginger
3 Tbsp maple syrup
¼ tsp pumpkin pie spice
dash of salt

Blend all in a good processor; pour into crust, refrigerated for several hours before serving.


Dr. Teresa’s Vegan, Gluten-Free Pumpkin Cranberry Bread: “A new twist on an old favorite. We always had pumpkin bread around during the holidays. Great for a quick breakfast or a semi-healthy snack!”

Ingredients:
2 cups gluten-free flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp freshly grated (or ground) ginger
¼ tsp allspice
¼ tsp cloves
2 cups mashed pumpkin (canned or fresh)
½ cup maple syrup
¼ cup unsweetened apple sauce
1 Tbsp coconut oil
1 tsp vanilla extract
1 cup dried cranberries, ¾ cup pumpkin seeds

Preheat oven to 350 OF and lightly grease an 8.5 x 4.5-inch loaf pan with coconut oil.

In a medium bowl, mix dry ingredients together.

In a large bowl, stir together pumpkin, maple syrup, applesauce, oil and vanilla. Stir in dry ingredients until just moistened.   Stir in dried cranberries and ½ cup of the pumpkin seeds, then pour batter into pan. Sprinkle remaining pumpkin seeds on top of bread.

Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Makes 1 loaf.

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