Recipes

Welcome to our Recipe Page!  We love to share recipes that we either created or that we have tried and loved.  

Rosemary Roasted Sweet Potatoes and Onions

Prep time – 15 Min
Cook time – 30 Min
Total time – 45 Min
 
Ingredients
• 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
• 1 large sweet onion, chopped into similarly sized pieces as potatoes
• 2-3 tablespoons olive oil
• 1 heaping tablespoon chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
 
Instructions
1. Preheat oven to 400 degrees. Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
2. Pour potato mixture on a cookie sheet and roast in the oven for 25-30 minutes, flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don’t burn.
3. Remove from oven and season to taste with additional salt and pepper.4. 5. 
Serves: 4-6

Cranberry and Almond Upside Down Cakes (makes 8)
• 2 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground all spice
• 3 eggs
• 1/2 cup ghee, melted (or oil of our choice)
• 1/2 cup honey
For the cranberry layer:
• 1 1/2 cups fresh cranberries
• 1 TBSP freshly grated orange zest
• 1 TBSP freshly grated lemon zest
• 1/4 cup honey
Preheat oven to 350F and grease your muffin tin.
Combine flour, salt, baking soda, cinnamon and all spice in a bowl. In a separate bowl combine eggs, ghee/oil and honey.
Combine wet and dry ingredients and set aside.
Toss cranberries with orange zest, lemon zest and honey. Arrange mixture into a single layer at the bottom of each muffin cup.
Top with cake batter and cover evenly.
Place pan into oven for 20-25 minutes or until tops are golden brown and fully cooked. If your cakes get too brown but need to cook another minute or two, place a sheet of foil on top and continue cooking.

Rosemary Apple Turkey

Ingredients:
•        1 turkey (16 pounds)
•        ¾ cup olive oil
•        ½ cup balsamic vinegar
•        1 tablespoon sea salt
•        10 apples (sliced in half and cored)
•        5 sprigs rosemary
Steps:
1. Preheat oven to 325 degrees and arrange rack as low as possible in the oven.
2. Remove the bird’s gizzards (eek!).
3. Rinse turkey and dry using paper towels. Tie its legs together with a string.
4. Place turkey (breast side up) in a roasting pan.
5. Put rosemary and two apple halves inside turkey. Sprinkle turkey with olive oil and balsamic vinegar, adding sea salt to taste.
6. Place remaining apple wedges around the roasting pan.
7. Place roasting pan in the oven and roast for 4 hours (15 minutes per pound). *Note: if you see the turkey’s skin browning too soon, cover turkey with foil.
8. To know when you’re turkey is done; check its temperature by sticking a meat thermometer into its thigh. At 175 degrees, the turkey is done.
9. Once turkey is done, remove it from the oven and let it cool off for 20 to 30 minutes. Carve and serve!


Cranberry Cherry Relish
• 1 (8 ounce) package fresh cranberries
• 1 (10 ounce) package frozen cherries
• 1 cup freshly squeezed orange juice
• 10 drops stevia

1. Place cranberries, cherries, orange juice and stevia in a saucepan
2. Bring to a boil, then reduce heat
3. Simmer about 20 minutes, until berries have burst and sauce has thickened
4. Transfer to a bowl and serve

Thanksgiving Caramelized Onions and Sausage Stuffing
Prep time:  25 mins
Cook time: 15 mins
Total time:  40 mins
Serves: 4
Ingredients
• 1lb ground pork sausage
• 2 yellow onions, sliced
• 1 sweet potato or yam
• 1 container of mushrooms, roughly chopped
• 2 tablespoons white wine vinegar
• 1 cup pecans, chopped
• 2 eggs, beaten
• ⅓ cup chicken broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fat of choice
• 1 garlic clove, minced
• salt and pepper, to taste
Instructions
1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of fat along your minced garlic clove and your mushrooms in it to begin to cook down. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
3. While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes. Add a bit of salt and pepper, to taste.
4. When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been removed at this point). Use a wooden spoon to break up sausage and cook until almost cooked through.
5. Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
6. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
7. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.

Paleo Pumpkin Pie
Ingredients (serves 6-8) 
For the crust
1 1/2 cup almond flour
3/4 cup whole pecans
1 tablespoon coconut oil
2 tablespoons honey
1 egg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
For the filling
1 15 ounce can pumpkin puree (or about 2 cups fresh)
1/2 cup almond milk
3 eggs + 1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup grade B maple syrup (honey for SCD)

Directions:
• Add the pecans to a food processor and process until they have turned into coarse flour. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
• Press the dough into an 8 or 9-inch pie plate (or spring form pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
• Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
• Whisk all of the ingredients together in a bowl. Pour the filling into a frozen pie crust.
• Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.

Chewy Pecan Pie Brittle

Serves: 4-5
 
Ingredients
• ½ cup pecans (more would work if you REALLY love pecans)
• ½ cup honey
• ½ cup maple syrup
• ½ cup Coconut Oil, melted
• ½ cup Coconut Cream Concentrate or homemade coconut butter
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• pinch of salt
Instructions
1. Place a medium saucepan over medium heat.
2. Add a tablespoon of coconut oil then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
3. When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well.
4. Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn’t burn.
5. Then add your cinnamon, vanilla extract, and a pinch of salt.
6. When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won’t get super thick, so don’t expect that)
7. While your mixture is thickening, line a 8×8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
8. Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
9. Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have chewiness to it.
10. Use a knife to break it into pieces.
11. Store in the freezer until serving!
12. So much better than pecan pie.
Notes
*Prep only takes about 10 minutes, but it should sit in the freezer for over an hour before serving! **To make it even creamier in texture, ad about ¼ cup almond butter or sunflower seed butter!

Pecan Chicken
Contributor:Jennifer Bonde
Category:Gluten Free Recipes
Ingredients:1/4 cup of spicy brown mustard
1/4 cup of yellow mustard
2 TBSP of raw organic honey (optional)
1 cup of pecans
4 boneless skinless chicken breast
Directions:Preheat oven to 350º
Whisk together the mustards and honey
Grind pecans in food processor and pulse till finely chopped.
Taking one chicken breast at a time, roll the chicken in the mustard honey mixture and coat on both sides.
Then roll in the chopped pecans and cover both sides.

Place in a greased glass baking dish and add some sea salt. Bake 45 minutes.
Number Of Servings:4
Preparation Time:10
Spaghetti Squash Pasta
Contributor:Jennifer Bonde
Category:Gluten Free Recipes
Ingredients:1 spaghetti squash
1 lb ground turkey or chicken
Organic Pasta sauce- with no added sugar
mushrooms (optional)
onions (optional)
garlic
Directions:Wash outside of the spaghetti squash and poke holes in it with a fork.
Place on a cookie sheet and bake in the oven for about 45 minutes. Turn every 20 minutes.
Cook ground turkey with onion and garlic. Add mushrooms. When cooked thru add pasta sauce. Simmer and wait until squash is cooked.
When squash comes out of oven, cut in half and remove the seeds. Shred with a fork and add the sauce. Salt as needed.
Number Of Servings:3-4
Preparation Time:10 minutes
Panzanella Salad
Contributor:Sharen HowardPersonal Notes: This makes a large batch. Consider cutting recipe in half.
Category:Soups, Salads and Sauces
Ingredients:2/3 cup olive oil
1/3 cup Red Wine Vinegar
1/3 cup fresh lemon jui8ce
1/3 cup finely chopped Italian Parsley
1 tsp. sea salt
6 cups cubed Italian Bread, crusts removed, toasted in oven
6 large tomatoes, cut in wedges
4 ripe Roma tomatoes, cut in wedges
2 cups cherry & yellow par tomatoes
1 large red onion, cut in slices
1 cup ripe olives, drained ,pitted & chopped
1 cup loosely packed basil leaves
1 cup grated Parmesan cheese or pecorino
Directions:In large salad bowl, whisk together olive oil, vinegar, lemon juice, parsley, and salt.

Add bread cubes, tomatoes, onion and olives and toss to coat.l Add basil & cheese , lightly toss again and serve.

Here are just a few recipes of my own…………

Baked Chicken
Contributor:Jennifer BondePersonal Notes: This is a great tasting, quick and easy recipe.
Category:Quick and Easy
Ingredients:2-4 Free Range Organic Chicken breasts (per person count)
Organic Spinach (enough to line the bottom of a 9×13)
1 Organic or Heirloom Tomato
1 Organic White or Yellow Onion
4oz Organic Chicken Broth
Southwestern spices (can switch with anything to change up the flavor of dish)
Organic Skim Mozzarella (optional)
Basmati or Brown rice (per person serving)
Directions:Preheat oven to 375º.
Line bottom of 9×13 baking dish with spinach and top with the chicken broth. Dice up tomato and onion and set aside. Rinse chicken breast, place on top of spinach and coat with the spices. Add the tomato and onion over top. Cover and bake for 25 minutes or until chicken is cooked thru. Optional – add mozzarella to top and put back in oven for 2 minutes to melt. Serve over bed of rice.
Number Of Servings:Variable
Preparation Time:5-10 minutes
Gluten Free Peanut Butter Balls
Contributor:Jennifer Bonde
Category:Desserts, Pies, Cakes and Cookies
Ingredients:16 oz organic crunchy Peanut Butter
1/2 container of Suzanne’s Mellow Creme (rice)
1/2 cup honey
1/2 bag of Chocolate chips or Sunspire sundrops
1/4 to 1/2 cup of Coconut Flour
Directions:Mix together all ingredients except coconut flour. Then slowly add coconut flour until mix is not sticky and you can roll it into a ball in your hand without it sticking.
*Best if kept in refrigerator
Number Of Servings:12-18 balls
Preparation Time:5 minutes