Baked Sweet Potato Chips

Ingredients

2 medium sweet potatoes, scrubbed and sliced very thin (use a mandolin…but watch FINGERS!!)

1 Tbsp. Extra virgin olive oil

½ teaspoon Himalayan Sea Salt

Instructions:

Mix all above ingredients into a mixing bowl and blend together.

Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets in one single layer on the sheets.

Bake, may need to be turned, until centers are soft and edges are crisp (22-30+ minutes depending on your oven) Mangia!

Savory Grain-Free Stuffing

Ingredients

• 2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
• 3 large or 4 medium sweet potatoes
• 3 large onions
• 5 large ribs of celery (or about 1 medium sized head)
• 1 package of fresh button mushrooms
• 1 apple
• 2-3 teaspoons or more garlic powder (to taste)
• 2-3 teaspoons sage powder or more (to taste)
• About 1 teaspoon each of Rosemary, Thyme and Oregano
• 1 teaspoon Turmeric
• 1 teaspoon black pepper
• 2 teaspoons of sea salt or more (to taste)
• ½ cup coconut oil

Instructions

Preheat oven to 375 degrees.

Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes.Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all). Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, pepper and salt and toss with your hands. Put into oven and bake for about an hour until they are soft and starting to brown... toss a few times to brown evenly.

While those are cooking ... in a large skillet add about 1 tbsp. oil and then put finely diced onions, and celery (more coconut oil may be necessary). Dice the mushrooms and peel and dice the apple and add once the onions/celery have started to soften. Continue cooking until all are cooked and add more of the above spices to your taste.

Once turnips and sweet potatoes are done, mix with the onion/celery/apple/mushroom combination and continue mixing until well incorporated and starting to clump together. Transfer to a greased 9x19 baking dish and warm in oven if serving immediately or put in fridge, covered.

For reheating: 30 minutes, covered @350 degrees.Remember to add more seasonings, especially sage, to get the savory flavor of “traditional” stuffing. 

Suggestion: You can also use cooked quinoa in place of the turnips and sweet potatoes.

Sautéed Portobello Mushrooms and Garlic

Ingredients: Portebello or shitake mushrooms diced (the amount is up to you and your family). We do not recommend button mushrooms at all.

Garlic      EVOO      Onions      Himalayan Sea Salt

In a skillet place about 2 TBSP. EVOO on medium heat. Place fresh chopped garlic as well as onion (add as many as you would like). Allow the onions to become transparent and garlic a little brown and then place your washed/chopped mushrooms into the pan and stir. Add salt to taste and other seasonings you would like. Add 1 cup of warm water and allow all to steam.

Skillet Squash and Greens

Serves 4

Ingredients:

Cubed zucchini and yellow squash

1 bunch Swiss chard, chopped

3 cups arugula

2 cloves garlic, minced

1 onion, diced

2 tablespoons olive oil

Salt and pepper to taste

Method:

Place in skillet: EVOO, zucchini, garlic, onions, arugula and Swiss chard. Sauté until the chard is wilted. Season as desired.

Balsamic Roasted Beets

1 bunch trimmed beets (about 4 beets)

1 tablespoon balsamic vinegar

2 pinches Himalayan sea salt

Directions:

 Preheat oven to 400 F

Gently scrub beets and pat dry. Place in a baking sheet or casserole dish and roast until tender (about 1 hour). Let cool, then peel skin of beet off using a paper towel (rub off skin with this). Then dice beets up.

Place beets in a medium bowl, toss with balsamic vinegar, salt. Enjoy!

Tips: A great idea is to cook up more beets than you need and then save in the fridge for use later in the week (for salads, snacks, side dishes, etc..)

Skillet Squash and Greens

 Serves 4

Ingredients:

 Cubed zucchini and yellow squash

1 bunch Swiss chard, chopped

3 cups arugula

2 cloves garlic, minced

1 onion, diced

2 tablespoons olive oil

Salt and pepper to taste

Method:

Place in skillet: EVOO, zucchini, garlic, onions, arugula and Swiss chard. Sauté until the chard is wilted. Season as desired.

Mashed Parsnips with Sea Salt and Sage

Serves 2-3

Ingredients: 

5 cups of chopped parsnips

2 cloves garlic, peeled

2 stalks of celery, chopped

¼ cup chopped green onions

1/3 cup chopped yellow onion

3 cups bone broth or gluten free packaged broth (Pacific has some clean products)

½ cup almond milk

5 sage leaves

½ teaspoon Himalayan sea salt

 Directions:

Combine chopped parsnips, garlic, celery, onion and green onion in a large pot with bone broth. Bring to a boil then simmer for 25 minutes, then drain. Add cooked vegetables to blender or food processor with almond milk, sage leaves, and salt. Blend until it is a creamy, mashed potato-like consistency.  Serve and enjoy!

Cherry Roasted Brussels Sprouts

Serves 2

 Ingredients:

 3 cups Brussels sprouts, stems chopped off

½ cup fresh cherries (or frozen), pitted and sliced

pecans (optional)

2-3 tablespoons EVOO plus extra for greasing

¼ teaspoon salt

 Directions:

 Preheat oven to 375 degrees F.  Grease baking sheet with EVOO.  Cut Brussels sprouts in half.  Mix with cherries, oil and salt.  Roast 15-20 minutes depending on desired crispiness. Add pecans if desired.