Serves: 4 Ingredients: 1 1/4 cups wild rice (uncooked) 2 1/2 cups water 8 mini pumpkins 2 tablespoons olive oil 3/4 pound Brussels sprouts (halved and then shredded, about 2 cups) 2 tablespoons fresh thyme (chopped) 1 cup pecans (chopped) 1/4 apple cider 1 cup dried cranberries sallt & pepper Instructions: In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the…
Serves: 4 Ingredients: 1/2 pound carrots peeled and trimmed Avocado oil Salt Pepper 1/4 cup pomegranate arils 2 tablespoons chopped parsley For the Tahini Sauce: 1/4 cup tahini 1/4 cup water 2 tablespoons Dijon mustard 2 tablespoons maple syrup 2 tablespoons chopped parsley 1/4 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat the oven to 450 degrees. Arrange the carrots on a baking tray. Drizzle them with avocado oil and season with salt and pepper. Bake for…
Servings: 6 Ingredients: SWEET POTATOES: 4 small sweet potatoes 1/2 cup plain Greek yogurt 1/2 tablespoon pumpkin pie spice 1 tablespoon maple syrup Coconut sugar to taste (optional for a sweeter dish) Pinch of salt TOPPING: 2/3 cup chopped walnuts or pecans 2 tablespoons butter 2 tablespoon coconut sugar INSTRUCTIONS Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan and bake until soft…
Serves: 6 Ingredients: Roasted Brussels Sprouts: 3 cups Brussels sprouts ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon Salt to taste Roasted Butternut Squash: 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup optional Instructions” Roasted Brussels sprouts:…
