While there were a few healthy recipes we didn't have time to make like the baked shredded sweet potatoes and the 'oopsie' bread (note to self: next year do desserts the day BEFORE so there's plenty of time to cook, lol), we had time for some delicious ones that I wanted to share!
And yes,
I did make traditional stuffing, mashed potatoes, gravy and bought Hawaiian Rolls for everyone else, I realize not everyone appreciates all of the things that I do with food. =)
Pie Crust:
- 2 cups almond flour
- 1/4 tsp. sea salt
- 2 Tbsp. coconut oil
- 1 egg
Add coconut oil and egg, pulse until mixture forms a ball.
Press dough into a 9-inch pie dish.
Back at 350 for 8-12 minutes
Pie Filling:
Chocolate Avocado Mousse
- 1 Ripe Avocado
- 3 1/2 Tbsp. Cacao Powder
- 3 1/2 Tbsp. Light Agave Nectar (or preferred sweetener)
Blend until smooth.
Scrape the sides and blend a little more.
(fill baked pie crust)
Refrigerate until chilled throughout.
Serve (great also with cookies or just eat with a spoon!)
Cheesecake:
Crust (could use above crust option also)
- 1 cup Almonds, ground
- 3 Tbsp. Real Butter, melted
- 4-5 Melba Toast, ground
Filling
- 16 ounces Cream Cheese, regular fat (read label for fillers/starches!) - or prepare homemade cream cheese
- 2/3 to 3/4 cup Stevia
- 3 Eggs
- 1 cup Plain Yogurt or Sour Cream, full fat (I used sour cream)
- 1 Tbsp. pure Vanilla (no alcohol, oils, sugars added)
- Flavored Stevia Liquid (optional)
Bake at 450* for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 30-45 minutes. Loosen cake from edge of pan and let cool completely, then chill in the refrigerator.
NO-Bake Cookies
- 1/3 cup honey (you can probably reduce the amount of honey even more)
- 1 1/2 Tbsp. cocoa
- 1/3 cup coconut oil or butter
- 1/3 cup almond butter
- 1 tsp. vanilla
- 2 cups dried, unsweetened coconut
Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over
medium-high heat.
Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
Stir in the almond butter and vanilla until it is incorporated.
Stir in coconut.
Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.
Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
Stir in the almond butter and vanilla until it is incorporated.
Stir in coconut.
Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.
*Store at room
temperature or the fridge. I prefer the texture of the cookies out of the
fridge. The cookies don't set-up quite as fast as traditional no-bakes, but are still a tasty treat!
Green Bean Casserole, gluten free, grain free,
paleo friendly
Makes 6 Servings –
Bonus, the dish isn’t really a casserole, as it’s made on
the stove, which frees up room in the oven for other dishes. There are a few things to note about the
ingredients. And I admit, that while John, Timothy and I LOVED this dish, our other guests didn't love it as much, hee hee
PRE-PREP:
· The cashews
need to be raw and need to soak overnight in water, so plan accordingly. The almond
meal or flour can be purchased or just take plain unsalted almonds and grind
them up into a powder in a food processor. Arrowroot
flour is a thickener that is gluten free and paleo friendly. If you
don’t have any on hand, you can substitute cornstarch, glutinous rice flour or
tapioca flour in its place.
- 1 cup raw cashews
- 3 large shallots, sliced into 1/8 inch thickness
- 1/4 cup almond meal or flour
- 1 tablespoon arrowroot flour (or cornstarch, see note above)
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon sea salt
- 7 tablespoons olive oil, divided
- 10 oz brown or white button mushrooms, sliced
- 1 medium onion, chopped
- 6 medium cloves of garlic, minced or pressed
- 1 1/2 lbs fresh green beans, tips snipped off
- 3 sprigs of fresh thyme
- 1 fresh bay leaf or 2 dry bay leaves (I didn't have bay leaves so we used additional thyme as a substitute)
- 1 cup vegetable stock
- salt and freshly ground pepper to taste
Take the cashews, place them in a medium sized
bowl, and cover them with water until they are completely submerged. Cover with
plastic wrap and refrigerate for 8 hours or overnight. Once the cashews have
soaked, drain them and rinse thoroughly. Place the cashews in a blender or food
processor and add 1/2 cup of water. Process on high speed until pureed into a
thick cream consistency.
Line a baking sheet with a double layer of paper
towels. Place the slices in a medium bowl and sprinkle the almond meal,
arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat
the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high.
Once the oil starts to shimmer (but before it starts to smoke) reduce the heat
slightly to medium high and add the coated shallots and fry them, stirring
constantly, until they are golden brown, about five minutes or so. Once they
are golden brown, move them to the baking sheet.
Add 2 more tablespoons of oil to the sauté pan
or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring
frequently, until they are brown, about 5-7 minutes depending on how thick the
mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof
bowl.
Add the final 2 tablespoons of oil to the sauté
pan or skillet and turn the heat to medium. Add the onions and cook until they
soften about 2-3 minutes. Add the garlic and cook until fragrant, about 30
seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable
stock. Cook, stirring frequently, until the beans are slightly tender but crisp
in the center, about 5 minutes. Add the mushrooms and liquid and continue to
cook for another 5 minutes, or until the green beans are tender and the sauce
has thickened. Once done, season with salt and pepper to taste. Remove the
thyme and bay leaves before plating and sprinkle the fried shallots over the
green beans before serving.
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