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Apple Cranberry Stuffing

Apple Cranberry Stuffing
Number of Servings
Serves 8
Ingredients
  • 10 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • 4 tbsp Olive Oil
  • 1 cup Onion
  • 1 cup Celery
  • [q:1 1/2] cup Green Apple
  • [q:3/4] cup Dried Cranberries
  • 2 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Sage
  • 2 cups Vegetable Broth
Directions
  1. Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit.
  2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
  3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
  4. Add dried cranberries, rosemary, thyme and sage. Mix well.
  5. Pour two cups of vegetable broth on top. Stir.
  6. Transfer all ingredients into casserole dish.
  7. Bake at 325 degrees for 25 minutes.
  8. Enjoy.
Nutrition Info
227 Calories, 5 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 5 g Fiber, 9 g Total fat (1 g sat), 161 mg Sodium, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Vitamin K, Folate, Phosphorus

Quinoa Tabbouleh

Quinoa Tabbouleh
Prep Time
30 min prep time
Number of Servings
6
Ingredients
  • 1 cup quinoa
  • Juice of 1 lemon
  • [q:1/3] cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 cup packed parsley, chopped
  • [q:1/2] cup mint leaves, chopped
Directions
  1. Prepare quinoa according to package directions. Set aside.
  2. Whisk lemon juice, oil, garlic, and salt and pepper to taste in a small bowl.
  3. Add cucumber, tomatoes, bell pepper, parsley, mint, and lemon dressing to quinoa. Toss gently to combine.
Nutrition Info
241 Calories, 6 g Protein, 25 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 206 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, [nutrition:2] Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, E, Iron, Magnesium, Potassium, Zinc

Raw Cauliflower Rice

Raw Cauliflower Rice
Prep Time
20 minutes prep time
Number of Servings
makes about 4 cups (serves 4)
Ingredients
  • 1 head (about 2 lb) cauliflower
  •  Salt and pepper to taste
Directions
  1. Wash and dry cauliflower. Pull off and discard outer leaves and cut head into 4 quarters. If using a box grater, position it over a large bowl and grate cauliflower to size of cooked rice grains. Alternatively, divide quarters into florets, place half of them in the bowl of a food processor, and process until cauliflower is size of cooked rice grains, about 20 seconds.
  2. Transfer to a large bowl. Repeat with remaining cauliflower.
  3. Season to taste with salt and pepper.
Nutrition Info
58 Calories, 4 g Protein, 11 g Carbohydrates, 5 g Fiber, 1 g Total fat, 359 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B6, K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Phosphorus, Potassium

Carrot Fries with Cinnamon Salt

Carrot Fries with Cinnamon Salt
Prep Time
30 minutes prep time
Number of Servings
serves 2 generously
Ingredients
  • 6  carrots, peeled and cut into [q:1/2] x 2-inch batons
  • 4 Tbsp sunflower oil
  • [q:1/2] tsp fine sea salt
  • Pinch of ground cinnamon
Directions
  1. Preheat oven to 425°. 
  2. Arrange carrot batons in a single layer on two baking trays, and then rub over oil. Bake for 13 to 14 minutes until softened.
  3. In the meantime, mix together salt and cinnamon.
  4. Remove carrot fries from oven and scatter liberally with cinnamon salt. Serve hot alongside Fiery Butternut Squash Ketchup (recipe follows).
Nutrition Info
Per serving (without ketchup): 318 Calories, 2 g Protein, 18 g Carbohydrates, 5 g Fiber, 28 g Total fat (4 g sat), 490 mg Sodium, [nutrition:5] Vitamin A, E, [nutrition:2] Vitamin B6, K, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Potassium

Spring Potato Salad

Spring Potato Salad
Prep Time
35 min prep + 1 hour chill time
Number of Servings
6
Ingredients
  • 2 lb red- or white-skinned potatoes, chopped into approximately 1-inch chunks
  • [q:3/4] cup low-fat mayonnaise
  • 1 Tbsp apple cider vinegar
  • 2 tsp sugar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1 cup thinly sliced radishes
  • 3 hard-boiled eggs, chopped
  • [q:1/8] cup chopped fresh dill
Directions
  1. Place chopped potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 to 18 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes and set aside to cool.
  2. Combine mayonnaise, vinegar, sugar, mustard, and salt and pepper to taste in a small bowl. Gently stir mixture in to cooled potatoes.
  3. Add radishes and eggs to potatoes, tossing gently to mix.
  4. Transfer salad to fridge and chill for at least 1 hour.
  5. Garnish with dill and serve.
Nutrition Info
358 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 25 g Total fat (4 g sat), 411 mg Sodium, [nutrition:3] Vitamin B6, C, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Phosphorus, Potassium

Grilled Vegetables with Balsamic Glaze

Grilled Vegetables with Balsamic Glaze
Prep Time
35 minutes
Number of Servings
8
Ingredients
  • 1 cup balsamic vinegar
  • 3 red bell peppers, sliced into thick strips
  • 2 medium zucchini, sliced into thick rounds
  • 8 oz button mushrooms
  • 3 Tbsp olive oil
  • Salt and freshly ground black pepper
  • [q:1/8] cup chopped fresh basil
Directions
  1. Bring vinegar to a boil in a small saucepan set over medium-low heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring often, until vinegar has reduced and thickened enough that it lightly coats back of a spoon. Set aside to cool.
  2. Toss bell peppers, zucchini, and mushrooms with oil and salt and pepper to taste.
  3. Place vegetables in a grill basket. Grill over medium heat for approximately 15 minutes, or until veggies are fork tender.
  4. Serve grilled vegetables with a drizzle of balsamic glaze over. Garnish with basil.
Nutrition Info
97 Calories, 2 g Protein, 10 g Carbohydrates, 1 g Fiber, 5 g Total fat (1 g sat), 159 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), B6

Gnocchi with Asparagus, Edamame, and Parmesan

Gnocchi with Asparagus, Edamame, and Parmesan
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb store-bought potato gnocchi 
  • Extra-virgin olive oil
  • 1 large bunch of asparagus  (1 lb), woody stems removed, cut into 2-inch pieces 
  • Sea salt and black pepper
  • 1 cup frozen shelled edamame beans
  • 1 Tbsp chopped chives
  • Juice of 1 small lemon
  • 2  oz Parmesan cheese, shaved
Directions
  1. Bring a large pot of salted water to boil and add gnocchi. Cook for 2 to 3 minutes, until gnocchi float to top. Drain and refresh under cold running water. 
  2. Heat a large frying pan over medium–high heat, drizzle with oil, and, once hot, add asparagus, along with a pinch of salt. Fry for about 2 minutes, until asparagus pieces are starting to char but are still crisp. Remove asparagus from pan. 
  3. Place pan back on heat and add frozen edamame together with a splash of water and a pinch of salt. Cook for 2 to 3 minutes, until edamame are soft yet still have a bite. Drain and add to asparagus. 
  4. In same pan over medium–high heat, drizzle some oil and, when hot, add gnocchi. Fry until gnocchi are golden and crispy. Remove from pan and allow everything to cool slightly. 
  5.  Combine gnocchi with asparagus, edamame, and chives. Squeeze over lemon juice, drizzle over some oil, and season with a big pinch of salt and lots of pepper. To serve, place salad on a serving plate and scatter over shaved Parmesan. 
Nutrition Info
303 Calories, 15 g Protein, 32 mg Cholesterol, 42 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (3 g sat), 556 mg Sodium, [nut:5] Folate, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Phosphorus, [nut:2] Vitamin B3 (niacin), Vitamin B6, Calcium, Iron, [nut:1] Vitamin E, Magnesium, Potassium, Zinc

Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash
Prep Time
90 min prep time
Number of Servings
serves 4
Ingredients
  • 2 acorn squash
  • 1 Tbsp unsalted  butter, melted
  • [q:1/4] tsp salt
  • [q:1/8] tsp black pepper
  • 1 Tbsp olive oil
  • 1 lb turkey or chicken sausage links (casings removed)
  • 1 leek, chopped (white and light green parts only)
  • 2 apples, cored and chopped
  • [q:1/4] tsp dried sage
  • [q:1/4] cup dried cranberries
  • [q:1/4] cup chopped walnuts
  • 1 Tbsp maple syrup, optional
Directions
  1. Preheat oven to 400°.
  2. Cut each squash in half crosswise and remove seeds with a spoon. Cut a thin slice off bottom of each squash half. (This helps it stand upright during cooking.) Brush insides of squash halves with melted butter. Sprinkle salt and pepper over. Place squash halves cut-side down in a large roasting pan. Bake for 40 minutes to 1 hour, depending on size of squash halves, until tender when pierced with a fork. Reduce oven temperature to 375°.
  3. Heat oil in a large pan set over medium heat. Add sausage and sauté for 5 minutes, breaking it up into small pieces with a large spoon. Add leek, apples, and sage and sauté for another 7 to 10 minutes, until apples are tender. Stir in cranberries, walnuts, and maple syrup, if using. 
  4. When squash is tender, turn halves upright in roasting pan. Evenly stuff each half with sausage mixture. 
  5. Bake, uncovered, for 10 to 15 minutes, until filling is slightly browned.
Nutrition Info
540 Calories, 21 g Protein, 52 g Carbohydrates, 7 g Fiber, 30 g Total fat (7 g sat), 871 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:4] Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B1 (thiamine), B2 (riboflavin), C, [nutrition:2] Vitamin B12, Iron, Magnesium, Potassium, [nutrition:1] Vitamin K, Calcium, Folate, 

Savory Fig & Walnut Stuffing Slices

Savory Fig & Walnut Stuffing Slices
Prep Time
90 minutes prep, plus overnight chill time
Number of Servings
serves 8
Ingredients
  • 7 oz stale whole-wheat bread
  • Sea salt flakes and black pepper
  • 1 cup toasted walnuts
  • 4 Tbsp olive oil, divided
  • 2 celery stalks, finely diced
  • 3 shallots, finely diced
  • 3 garlic cloves, minced
  • 1 lb, 2 oz parsnips, grated
  • [q:5 1/4] oz carrots, grated
  • 1 heaping tsp dried oregano
  • 2 heaping tsp whole-grain mustard
  • 3 Tbsp dairy-free margarine
  • 6 dried figs, finely chopped
  • Small bunch of flat-leaf parsley, finely chopped
Directions
  1. Place bread in a food processor and pulse to form fine bread crumbs. Season generously with salt and pepper, add toasted walnuts, and pulse again to combine. Set aside until needed.
  2. Heat 1 tablespoon of the oil in a large pan over medium heat. Add celery, shallots, and garlic to pan. Season and sweat for 4 to 5 minutes until translucent.
  3. Add parsnips, carrots, and oregano to pan, season generously, and sauté for 5 minutes until softened. Reduce heat to low, add whole-grain mustard, margarine, remaining 3 tablespoons of oil, and bread crumb mixture. Stir well to combine. Remove pan from heat and stir through chopped figs and parsley.
  4. Spoon stuffing mixture into a lightly greased 1-pound loaf pan a little at a time, pressing down firmly with the back of a spoon to compact it nicely. Cover with an oven-safe lid and refrigerate overnight. (You can cook it straight away, but this chilling time will result in a firmer slice).
  5. When ready to cook, preheat oven to 425°.
  6. Bake covered for 45 minutes. Remove lid and bake for another 10 to 15 minutes until nicely browned. Remove from oven and let cool in pan for at least 10 minutes before gently tipping it out onto a serving plate. Cut into slices and serve.
Nutrition Info
290 Calories, 6 g Protein, 37 g Carbohydrates, 8 g Fiber, 15 g Total fat (3 g sat), 346 mg Sodium, [nutrition:5] Vitamin K, [nutrition:2] Vitamin A, B6, C, E, Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Iron, Magnesium, Potassium, Zinc

Cider-Glazed Sweet Potatoes with Cranberries

Cider-Glazed Sweet Potatoes with Cranberries
Prep Time
35 min prep time
Number of Servings
Serves 6
Ingredients
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • [q:1 1/2] cups apple cider or apple juice
  • [q:1/4] cup (packed) golden brown sugar
  • 2 Tbsp unsalted butter
  • [q:1/2] tsp nutmeg
  • [q:1/2] tsp ground allspice
  • [q:1/2] cup dried cranberries
  • Salt and pepper
Directions
  1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are kept covered and refrigerated.)
  2. In a large nonstick skillet over medium-high heat, combine cider, sugar, butter, nutmeg, and allspice. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
  3. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If glaze becomes very thick before potatoes become tender, thin with a small amount of cider.) When potatoes are tender, transfer to a serving bowl with a slotted spoon.
  4. Season to taste with salt and pepper. Pour remaining glaze over potatoes and serve.
Nutrition Info
Made with apple cider: 165 Calories, 1 g Protein, 10 mg Cholesterol, 33 g Carbohydrates, 23 g Total sugars (6 g Added sugars), 2 g Fiber, 4 g Total fat (3 g sat), 223 mg Sodium, [nutrition:3] Vitamin A
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