AIP, Paleo, Whole30 Recipe: Ginger Brussels Sprouts Bites

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When in doubt on an appetizer to prepare that is super easy and sure to be enjoyed by everyone, keep things really simple.

I mean, really simple.

Like, just put a toothpick in it.

These roasted brussels sprouts with fresh ginger are no more complicated (and honestly, not complicated at all!) than roasting a tray of fresh veggies, because that is all they are!

But…since they have a toothpick in them, they are party food.  And everyone likes a party…or at least, food with toothpicks in them.

GINGER BRUSSELS SPROUTS BITES

Serves many people as an appetizer (leave the toothpicks out to serve 4-6 as a side dish)

INGREDIENTS:

1 lb. of brussels sprouts, rinsed and tough ends removed

2 Tbs. of avocado oil

1 tsp. of sea salt

Dash of white pepper (optional)

1 tsp. of garlic powder

2 tsp. of fresh ginger, minced

2 Tbs. of coconut aminos (sub apple cider vinegar if preferred)

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Line a baking tray with parchmont paper and set aside.

Rinse brussels sprouts and remove tough ends, then cut in half.

Arrange on a baking tray and pour avocado oil over them and gently toss with a spatula.

Sprinkle sea salt, (white pepper, if using) garlic powder and coconut aminos over sprouts and toss one more time.

Roast in your oven for 10 minutes, toss, and finish roasting for 10 more minutes.

Remove from your oven and gently toss with fresh ginger.

Stick toothpicks in each sprout and serve on a platter as a quick party bite and watch these little green snacks get gobbled up by all of your guests!

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AIP, Paleo, Whole30 Recipe: Ginger Spiced Cranberry Sauce

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GINGER SPICED CRANBERRY SAUCE

Serves 8-10

It always surprises me how easy it is to make your own cranberry sauce, but how rarely people serve it homemade with their holiday feasts. Cranberry sauce takes just minutes to prepare and truly completes a traditional holiday meal. This cranberry sauce uses fresh cranberries, apple and orange, and has a complex flavor from autumn spices we have grown to cherish during the holidays. It has no added sugars and actually supports digestion (thanks to ginger) and healthy blood sugar levels (thanks to cinnamon), so be sure to add a spoonful to your turkey or side dishes this year.

INGREDIENTS:

12 ounces of fresh cranberries

1 apple, cored and diced

2 Tbs. of fresh orange juice

Zest from one orange

1” of fresh ginger, peeled and minced

1 Tbs. of ground cinnamon

1/8 tsp. of ground cloves

Pinch of ground nutmeg

¼ tsp. of sea salt

INSTRUCTIONS:

Rinse cranberries and add them to a small saucepan with ½ cup of purified water.

Heat stove to medium high, stirring occasionally. The cranberries will begin to pop; this is normal, simply keep stirring and reduce to a low simmer.

Add the rest of the ingredients (apple, orange juice/zest, ginger, spices and sea salt) and simmer until everything is soft, about 15 minutes.

Store in a glass jar in the refrigerator up to a week before ready to serve.

Serve with your holiday feast and impress your guests (and yourself!) with this delicious and Whole30 cranberry sauce!

 Enjoy!

 

AIP, Paleo, Whole30 Recipe: Grounding Autumn Ginger Turmeric Latte

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GROUNDING AUTUMN GINGER TURMERIC LATTE

Serves 4

Attention! You do not have to consume alcohol to have a good time this holiday season! In fact, once you try this Grounding Autumn Ginger Turmeric Latte, you may want to always include a latte like it in your holiday traditions. Drinks such as wine and spirits are often served before the main meal, which is a perfect time to sip on this latte. It contains slow burning fats, gentle gut-healing spices, is anti-inflammatory and if you add collagen, even offers protein. It’s win-win if you want to feel balanced and in control of your food choices for the rest of the day, so be sure to include this recipe in your holiday spread, and certainly carve out time to make it for yourself the next time you cuddle up with a good book!

INGREDIENTS

4 cups of herbal ginger or turmeric tea (I used 4 Trader Joe’s Organic Ginger Turmeric Herbal Tea bags)

2 Tbs. of coconut butter

2 tsp. of ghee

½ tsp. of sea salt

1 tsp. of ground cinnamon

1 tsp. of ground turmeric

¼ tsp. of ground ginger

Optional: 4 Tbs. of collagen powder (I used Great Lakes Hydrolysate Gelatin)

INSTRUCTIONS:

Heat 4 cups of purified water as you would to brew tea.

Steep 4 tea bags in the 4 cups of water for 5-7 minutes.

While your tea is steeping, add remaining ingredients (coconut butter, ghee, sea salt, spices and collagen powder) to a high-speed blender.

Remove tea bags and pour brewed tea into your blender. Blend on high for about 15 seconds

Pour into 4 mugs and be sure to make a toast with whomever you are sharing this warm and nourishing holiday beverage!

Paleo, Whole30 Recipe: Veggie Skeleton with Roasted Red Pepper Dip for Halloween!

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This healthy Halloween snack is actually a lot of fun to create!  Use up the veggies in your kitchen to create as silly or scary of a skeleton that you wish.  Using your favorite dip as the face will be an extra incentive for people to eat this veggie tray up (and a good idea, since Vitamins A,D,K and E, found in veggies, are absorbed best with the addition of a healthy fat), but brace yourself, you may have a hard time seeing your skeleton vanish before your very own eyes…

VEGGIE SKELETON WITH ROASTED RED PEPPER DIP:

Ingredients

For the Skeleton Body & Face

2 purple curly kale leaves, veins removed and saved
Handful of spiralized zucchini
1 small cucumber, thinly sliced
1 radish, thinly slices
1 carrot, thinly sliced like coins
4 baby carrots
1/2 red bell pepper, seeds removed and julienned
1/2 orange bell pepper, seeds removed and julienned
Handful of sunflower sprouts
2 cherry tomatoes
1 celery stalk, sliced in 4 pieces
1 sprig of fresh rosemary, cut in 4 pieces
2 cilantro leaves
2 thin slices of scallion

Roasted Pepper Cilantro Sauce

1/2 red bell pepper, seeds removed and thinly sliced
1/2 orange bell pepper, seeds removed and thinly sliced
1 cup of fresh cilantro, chopped
1 garlic clove
1/4 cup avocado oil
1/2 tsp. of sea salt

Instructions

PREHEAT your oven’s broiler.

PLACE bell pepper slices on a baking tray lined with parchment paper and roast under the broiler for 10 minutes, or until charred.

TRANSFER bell pepper slices to a high speed blender with cilantro, garlic, avocado oil and sea salt and blend on high until pureed. Store sauce in a small ramekin.

ARRANGE your veggie skeleton on a serving tray by placing your ramekin with sauce near the top of the tray to use as a face.

START to build your skeleton’s body and design its face.

Skeleton body ideas:

  • Curly kale leaves and spiralized zucchini as hair
  • Cucumber and radish slices as ears
  • Bell pepper slices as ribs (create a nesting spot for ribs with sunflower sprouts)
  • Carrot and radish slices as a spine
  • Celery and kale veins as arms
  • Cucumber slices as a pelvic region
  • Celery and baby carrots as legs
  • Radishes as joint connectors
  • Cherry tomatoes as feet
  • Rosemary sprigs as toes and fingers

Skeleton face ideas:

  • Eyes: Cilantro leaves and minced scallion
  • Nose: Carrot
  • Mouth: Radish

BE creative with your skeleton and use any veggies you have on hand.  This is a great snack to set out for loved ones and any parts that are not eaten right away can be chopped and added to a salad (using leftover sauce as a vinaigrette).

Paleo, Whole30 Recipe: Swamp Monsters over Braised Kale for Halloween!

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I’ve discovered that putting eyes on food immediately makes it festive…and a bit spooky!

Here is a recipe to make a batch of frittatas Halloween-ready.  Be creative and use what you have in your kitchen.  I used radish, scallion and sunflower sprouts, but you can use all kinds of veggie scraps to make your Monster faces.

SWAMP MONSTERS ON BRAISED KALE:

Ingredients

Braised Kale

2 bunches of dino or curly kale, chopped (veins removed and discarded)
2 Tbs. of ghee
1 tsp. of sea salt

Swamp Creature Bodies

1 dozen eggs
1 tsp. sea salt
2 Tbs. sun-dried tomatoes, minced (dehydrated or packed in oil is fine)
8 basil leaves, minced
2 scallions, minced
Dash of white pepper
2 Tbs. ghee or coconut oil to grease muffin tin

Swamp Creature Faces

2 radishes, thinly sliced and halved
1 scallion, bottom halves only, thinly sliced
Sunflower sprouts

Instructions

PREHEAT oven to 350 degrees. Grease a muffin tin with coconut oil or ghee and set aside.

BRAISE your kale by adding ghee, chopped kale and sea salt to a medium sauté pan and simmer on low heat for 15 minutes or until wilted. Once done, remove the kale from the stove and arrange on a large serving platter. The kale serves as a swamp for your swamp creatures to rest on.

ADD eggs, sea salt, sun-dried tomatoes, basil, scallion and white pepper to a mixing bowl and whisk until well combined.

POUR 1/3 cup of egg batter into each greased muffin cup.  If you run out of batter, simply fill any empty muffin cups with a little water. Bake in the heated oven for 12-15 minutes.

REMOVE from the oven and allow to cool for at least 5 minutes (the egg muffins will deflate during this time). Once cool, remove from the muffin tin and place upside down at a 45 degree angle over the braised kale.

CREATE swamp creature faces by placing two halved radish slices on each egg and a piece of minced scallion in the center of each radish.  Cut tiny slits out of additional radish halves to use as mouths (you do not have to create slits for the mouths, but it does add a festive touch).  Add sunflower sprouts as hair above the eyes.

ENJOY as a spooky and fun breakfast, for for a nourishing meal any time of the day.

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