3 Recipes You Need to Bring to Thanksgiving
Thanksgiving is just a few days away and I know that your kitchen might get pretty chaotic with lots of chefs in the kitchen. So, I wanted to give you 3 easy, healthy, and delicious recipes that you could make and impress your in laws, your family, and friends!
From Mac n Cheese to the perfect holiday cocktail…
BAKED MAC ‘N’ CHEESE
SERVES: 4
INGREDIENTS
• 1 tbsp avocado oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• Sprinkle of salt and pepper
• 1 tbsp hempseeds
• 1-8 oz. box chickpea pasta (serves 4)
• 3 cups whole milk
• 2 tbsp cassava flour
• 1 tbsp Dijon mustard
• 1⁄2 cup raw Gruyere cheese
• 1⁄2 cup raw sharp cheddar
• 1⁄2 cup raw sheep’s milk
• 1⁄2 cup raw Manchego
• 2 cups cooked broccoli
DIRECTIONS
1. Add olive oil to a pan over medium heat and begin to sauté the onion and garlic until cooked through and slightly browned. Add a pinch of salt and pepper.
2. In a medium saucepan, bring water to boil and cook chickpea pasta according to directions on the box.
3. **Pre-heat oven to 400 F while pasta finishes cooking.
4. Once pasta is finished, strain it and use the saucepan to begin making the cheese mixture.
5. Over medium heat, add mustard and milk, and slowly begin to add in the coconut flour, whisking regularly.
6. Slowly drop in the cheese, adding a 1⁄2 cup at a time while continuing to stir.
7. Once all cheese is melted, add in the onion and garlic and mix well.
8. Stir in the broccoli and pasta until everything is coated evenly.
9. Finally, coat a ceramic or oven-safe dish with non-stick spray, and place the mac ‘n’ cheese in the dish.
10. Top with hemp seeds and place in the oven for about 15 minutes.
11. Remove from the oven when the top is lightly browned, plate it, and enjoy!
SAVORY OVEN ROASTED CARROTS
SERVES: 4-6
INGREDIENTS
Carrots
• 2-3 large bunches carrots
• 2 tbsp olive oil
• 1⁄3 cup raw pumpkin seeds
• 1⁄4 cup pomegranate seeds
• Freshly ground sea salt, to taste
• Freshly ground black pepper,
to taste
• Fresh parsley to garnish
Zesty Yogurt Sauce
• 1 cup plain Greek yogurt
• 2 tsp fresh garlic, minced
• 1⁄4 cup tahini
• 1 tbsp fresh lemon juice
• 1⁄2 tsp ground cumin
• Freshly ground sea salt, to taste
DIRECTIONS
1. Preheat the oven to 375°F.
2. Wash, pat dry, peel, and cut the stems off the carrots.
3. On a large baking sheet, add the carrots and drizzle with olive oil, then sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes.
4. In a small blender or food processor, add all the ingredients for the yogurt sauce and
blend until smooth. You can slowly add a splash of water to help thin the mixture until you get to a smooth consistency.
5. When you have about 5 minutes left on the carrots, add the pumpkin seeds to a small baking sheet and allow them to roast for a few minutes.
6. When carrots are easy to pierce with a fork and look nice and roasted, remove from the oven. Add them to a dish. When you’re ready to serve, drizzle them with the yogurt sauce and sprinkle the pumpkin and pomegranate seeds all over. Garnish with parsley and add salt and pepper to taste.
APPLE CIDER THYME BEE’S KNEES
SERVES: 1
INGREDIENTS
• 4 fresh thyme sprigs
• 2 tbsp raw honey (you can sub with monk
fruit to make og sugar)
• 1 tbsp apple cider vinegar
• 2-3 lemons, juiced
• 1⁄2 cup water
• 2 oz gin (or vodka)
• Extra thyme and star anise to garnish
(optional)
DIRECTIONS
1. Add thyme, ACV, honey, and water in a pan over medium-high heat. Bring to a boil, then remove it from the heat. Stir regularly.
2. Let it cool, then strain the mixture.
3. Fill a shaker with ice and add the lemon juice, ACV mixture, and alcohol.
4. Shake her up and serve in a cute coupe glass with a sprig of thyme and star anise to garnish.
These 3 recipes are going to be WINNERS at your Thanksgiving or holiday get together.
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