Wild Rice Stuffing

Higher in protein and fiber than regular stuffing, and just as tasty!

Wild Rice Stuffing
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Servings
10
Servings
10
Wild Rice Stuffing
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. 1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
  2. 2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
  3. 3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
  4. 4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
  5. 5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.
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Pumpkin Pie For 2

Pumpkin is super high in magnesium!

Pumpkin Pie For 2
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Servings
2
Servings
2
Pumpkin Pie For 2
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Recipe Notes

Mix everything together well. place in mug or a small microwave safe dish for 2 minutes. May not want to share!

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Mashed Turnips

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber.

Mashed Turnips
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Servings
4
Servings
4
Mashed Turnips
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.
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Sauerkraut in a Mason Jar

Sauerkraut in a Mason Jar
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Servings
10
Servings
10
Sauerkraut in a Mason Jar
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
  2. 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
  3. 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
  4. 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
  5. 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
  6. 6. Place lid on jar just tightly enough to keep out air.
  7. 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
  8. 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
  9. 9. Re tighten lid and store in refrigerator.
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Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
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Servings
8 servings
Servings
8 servings
Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.
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Baked Curried Cauliflower

Baked Curried Cauliflower
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Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Baked Curried Cauliflower
Print Recipe
Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees F.
  2. Whisk together olive oil, spices, salt and pepper.
  3. Combine cauliflower and onions, then toss with oil mixture.
  4. Spread cauliflower mixture on lined cookie sheets in a single layer.
  5. Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.
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Asian Slaw

Asian Slaw
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Try this crisp, tangy side packed with veggies.
Servings Prep Time
6 20 mins
Servings Prep Time
6 20 mins
Asian Slaw
Print Recipe
Try this crisp, tangy side packed with veggies.
Servings Prep Time
6 20 mins
Servings Prep Time
6 20 mins
Instructions
  1. To make dressing, whisk together chili sauce, vinegar, oil, sugar, soy sauce, and worcestershire sauce until sugar is dissolved.
  2. Combine vegetables and herbs. Toss with dressing. Refrigerate for 1 hour before serving.
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Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
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Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
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Orange Twist Mashers

sweet potato

Adapted from The Canyon Ranch Kitchen

Orange Twist Mashers
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Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Orange Twist Mashers
Print Recipe
Try a new blend of flavors with this classic veggie.
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Servings Prep Time
4 people 10 mins
Cook Time
20 mins
Instructions
  1. Place 6 cups water in a large saucepan and bring to a boil.
  2. Add potatoes and cook for 15-20 minutes, until potatoes are tender.
  3. Turn off heat and drain water. Place saucepan back on burner for 30 or more seconds to dry potatoes.
  4. Add remaining ingredients and mash with a potato masher until all ingredients are mixed well. Potatoes will be slightly lumpy.
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Fruited Quinoa

Fruited Quinoa
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Servings
7
Servings
7
Fruited Quinoa
Print Recipe
Servings
7
Servings
7
Ingredients
Servings:
Instructions
  1. bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.
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