Sausage-Cranberry Mushroom Bites
Serves 10-15
These stuffed mushrooms are the perfect nutrient-dense appetizer for your next holiday get-together. The mushrooms boast a healthy dose of the B vitamins plus vitamin D, while the apples, cranberries, and leeks are packed with polyphenols. Plus, each mushroom provides a bit of protein and good-for-you fats, all in a delicious bite-size package!
Ingredients:
- 30 baby bella mushrooms, cleaned and stems removed
- 8 oz. organic or pasture-raised chicken sausage, crumbled
- ½ cup apples, peeled, cored, and finely diced
- ¼ cup leeks, white part only, finely diced
- ¼ cup pecans, finely chopped
- 3 tablespoons avocado oil
- ¼ cup dried cranberries, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 2 eggs, beaten
- 1 clove garlic, minced
Directions:
- Preheat the oven to 350° Lightly grease a rimmed baking sheet.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Add sausage to the pan and cook for about 5 minutes, breaking up the meat until finely crumbled.
- Stir in the apples, leeks, and pecans, cooking for an additional 5 minutes.
- Remove from heat and transfer the mixture to a large bowl. Add the cranberries, sage, and beaten eggs. Mix well.
- In a small bowl, mix the remaining tablespoon of oil with the minced garlic. Place the mushrooms, upside down, on the baking sheet and brush with the garlic oil.
- Spoon the sausage mixture into each mushroom cap and bake for 25 minutes or until the mushrooms are browned. Serve immediately.
Per serving: 121 cal; 9g total fat; 6g carb; 6g protein; 145mg sodium; 4g sugar
Easy Rosemary Roasted Turkey Breast
Serves 8-10
Whether you’re a whiz in the kitchen or can’t boil an egg, this simple turkey recipe is a foolproof main dish that’s perfect every time. In addition to being an excellent source of lean protein, turkey also provides a nice punch of niacin, vitamins B6 and B12, and selenium.
Ingredients:
- 1 (7 pound) bone-in turkey breast, skin removed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- A splash of white wine or lemon juice (optional)
Directions:
- Preheat the oven to 325°
- Place the turkey breast in a roasting pan fitted with a rack.
- Drizzle the oil over the turkey breast and brush to coat. Sprinkle with salt and pepper.
- Place the roasting pan in the oven and cook for approximately 25 minutes per pound (about 3 hours total).
- Baste every 15–20 minutes.
- After the first hour, add the wine or lemon juice to the bottom of the pan, if using. Continue to baste periodically.
- Remove the turkey from the oven and allow to rest for 10 minutes.
- Slice and serve.
Per serving: 354 cal; 8.1g total fat; 0g carb; 54g protein; 847mg sodium, 0g sugar
Perfectly Roasted Veggies
Serves 8-10
This colorful array of vegetables hits all the marks for taste and nutrition. Providing a wealth of antioxidants and fiber, it’s the perfect pairing for the Rosemary Roasted Turkey Breast. Plus, the addition of grapes adds a lovely hit of natural sweetness.
Ingredients:
- 10-15 small to medium rainbow carrots, peeled
- 3 cups Brussels sprouts, halved
- 1 large red onion, sliced
- 2 delicata squash, peeled and sliced
- 2 cups red or purple seedless grapes
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, crushed and peeled
- 2 sprigs fresh thyme
- 4 sprigs fresh sage
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
Directions:
- Preheat oven to 400°
- In a large bowl, combine all of the vegetables and grapes with the oil, garlic, salt, and pepper. Toss to coat.
- Line a rimmed baking sheet with parchment paper and spread the vegetable-grape mixture on top in an even layer.
- Top with the thyme and sage sprigs.
- Roast for 45 minutes or until the veggies can be easily pierced with a fork. Toss halfway through cooking.
- Remove from the oven and discard the herbs. Taste and add more salt and pepper if desired.
- Serve immediately.
Per serving: 205 cal; 13g total fat; 45g carb; 5.4g protein; 596mg sodium; 9g sugar
Loaded Mashed Cauliflower
Serves 10
This side dish seems so decadent, you’d never guess it was healthy! Cauliflower is a fiber-rich member of the cruciferous family and it’s high in vitamins B6, C, K, choline, folate, and magnesium. But, despite its nutrient-dense profile, the addition of cheese and bacon will make it a family favorite—even among your vegetable-hating holiday guests.
Ingredients:
- 2½ heads of cauliflower, cut into florets
- 9 slices of sugar-free bacon, diced
- 2½tablespoons ghee or pastured butter
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
Directions:
- Place the cauliflower in a large pot and fill with enough water to cover the florets. Cover and bring to a boil. Cook for 15 minutes or until the cauliflower is very soft.
- Meanwhile, cook the bacon in a skillet over medium heat. When crisp, remove to a paper towel-lined plate. Set aside.
- Combine all the herbs, salt, and pepper in a small bowl.
- Once the cauliflower is cooked, drain all of the water from the pot.
- With the heat set on low, mash the cauliflower with a potato masher (not a stick blender).
- Add the ghee or butter, the herb mix, the cheese, and the diced bacon. Stir to mix well.
- Transfer to a serving dish and garnish with additional chives or bacon. Serve immediately.
Per serving: 247 cal; 19g total fat; 8g carbs; 11g protein; 4mg sodium; 0g sugar