Category: Recipes

Apple-Cranberry Stuffing

11/16/2017

Apple-Cranberry Stuffing
Adapted from Autoimmune Wellness at http://autoimmunewellness.com/apple-cranberry=holiday-stuffing/

Elimination food protocols for healing can be especially problematic at holiday celebrations. Traditional bread stuffing is one of those favorites that is off limits for those following the Auto-Immune Protocol (AIP.) Good news! Here is an AIP version which delivers stuffing-like delicious flavor without the bread.

Serves 6-8
Ingredients

1 sweet potato or yam, cut into 1” cubes
1 cup fresh cranberries, cut into halves
¾ cup bone broth (Epic or Kettle and Fire brands are good ones)
4 slices pastured bacon
½ onion, chopped fine
4 stalks celery, chopped
2 tbs fresh rosemary leaves, chopped
1 tbs solid cooking fat (organically sourced tallow, lard or coconut oil)
2 cups mushrooms, thinly sliced
6 cups of cauliflower rice (2 bags frozen, or 1 ½ heads of cauliflower processed into “rice” sized granules)
1 green apple, cut into 1” cubes
¼ tsp of cinnamon (I used 1/2 tsp)
½ tsp sea salt

Directions:

Preheat oven to 350 degrees.
Combine sweet potatoes, cranberries, and bone broth in a large baking dish.
Bake for 30 minutes, stirring once to cook evenly
While mixture is baking, cook the bacon in a skillet on medium heat, turning when needed, until they are crispy. Remove and let cool, leaving the fat in the pan.
Add onion and celery into skillet and cook for 8 minutes until beginning to brown.
Add garlic and rosemary, cook for another couple of minutes. Remove onion mixture from pan into bowl and set aside.
Add the solid cooking fat and the mushrooms into the pan. Cook & stir for a couple of minutes until mushrooms are browned.
Add the cauliflower and cook/stir for 5 minutes. Set aside.
Remove sweet potato mixture from oven when done. Turn oven up to 425 degrees.
Add the cauliflower/mushrooms, bacon, and onion mixtures, plus the apples, cinnamon, & sea salt to the sweet potatoes. Stir to combine well.
Place dish back in oven for another 10 minutes. If using to stuff the turkey, you can skip this last 10 minutes of baking.
Let cool for a few minutes and serve warm.

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one of my Go-to recipes

5/28/2017

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I am no chef --- but I do love eating yummy homemade food. Having some go-to, don’t-have-to-think-about-it recipes makes it easier to make sure I am eating healthy.

Each week, I try to make a few "Master Recipes" to eat right away and then re-purpose the leftovers quickly by assembling tasty meals. For example, I made the Shepherd Salad on Sunday to serve with dinner. The next day, I threw some lettuce in a bowl, topped with a few spoonfuls of the extra salad along with leftover grilled chicken, and instantly, I had a delicious no-fuss lunch.

Simply Sensational Shepherd Salad
1 medium cucumber, peeled and chopped
2 cups of halved grape tomatoes
1 medium pepper, chopped
4 scallions, chopped
10 pitted black olives
¼ cup crumbled feta or blue cheese (if you are going to store leftovers, I sprinkle this on when serving)

Dressing
1/3 cup olive oil
3 tbs. Bragg’s Apple Cider Vinegar
½ tsp salt
1 tsp dried oregano
½ tsp honey
Combine the ingredients. Whisk the dressing together & pour over all; Toss.

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My Blog

Apple-Cranberry Stuffing

one of my Go-to recipes

Susan Taylor,
CHC, CEPC

Archives

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SUSAN TAYLOR NUTRITION
Integrative Nutrition and Eating Psychology Coach

Phone
(201) 638-8493

Email
info@susantaylornutrition.com

Please contact me!

My Blog

Apple-Cranberry Stuffing

one of my Go-to recipes

Susan Taylor,​CHC, CEPC

Archives

Categories

SUSAN TAYLOR NUTRITIONIntegrative Nutrition and Eating Psychology Coach

Phone(201) 638-8493 Email​info@susantaylornutrition.com

Please contact me!

Susan Taylor,
CHC, CEPC

SUSAN TAYLOR NUTRITION
Integrative Nutrition and Eating Psychology Coach

Phone
(201) 638-8493

Email
info@susantaylornutrition.com