Thanksgiving Recipes

My FAVORITE time of year! Check out my full Thanksgiving hosting guide here too.

Brie & Apple Tart

Ingredients: as an app this could feed 6-8, if splitting for a main course, 2-3.

• 1 puff pastry sheet, thawed
• 1 apple, thinly sliced (organic)
• 8 oz of Brie
• 2 tbsp olive oil
• 2 tbsp butter (I like @kerrygoldusa grass fed)
• 1 egg + 1 tbsp of water (beaten together for egg wash)
• 1/3 cup pomegranate seeds
• 1 tbsp hot honey or 1 tbsp honey + 1 tsp crushed red pepper flakes
• flakey salt, fresh cracked pepper

Directions:

1. Heat oil and butter in large skillet over medium low heat. Add onions with big pinch of salt. Cook, stirring often, about 20-30 mins until onions are caramelized.
2. Preheat oven to 425. Line baking sheet with parchment paper. Lay out puff pastry on parchment paper.
3. Layer caramelized onions on puff pastry in an even layer. Slice Brie and layer on top. Top with apple slices. Sprinkle with salt and pepper. Brush edges of puff pastry with egg wash.
4. Bake 20-25 mins until golden brown and puffed up. Drizzle with hot honey or honey + crushed red pepper, and sprinkle pomegranate seeds. Slice & enjoy!

Acorn Squash & Lentil Soup

A recipe from the first forty days postpartum book – this one is helpful for lifting your mood, helps remedy inner dryness and smooth nerves.

Ingredients:

• 3 tbsp sesame oil (look for expeller pressed)
• 1/2 white or yellow onion, diced
• optional: 1/2 shallot, diced (I didn’t have this and it was fine)
• 1 medium Kabocha, acorn or butternut squash, peeled and cubes (or you can use some pre cut butternut or squash to make this easier – you need 6 cups total). I used kabocha bc I love it and it’s amazing – it’s Japanese pumpkin.
• 1 tsp cumin
• 1 tbsp curry powder
• 2 quarts/8 cups vegetable broth (I used the reishi immunity broth posted on my page)
• 2 cups red lentils
• 2 tsp coconut aminos or soy sauce
• 2 tbsp nutritional yeast (optional)

Directions:

1. Warm oil in large pot over medium heat. Add onion (and optional shallot) and sauté about 5 mins until lightly browned.
2. Add squash, cumin, curry powder and sauté 5 more mins.
3. Reduce heat to medium low, add broth, bring to boil. Cover and reduce heat to low – cook 40 mins. Add lentils and cook another 15.
4. Blend – either let cool slightly and add batches to blender to purée. Or I used my hand blender in the pot.
5. Season with the coconut aminos/soy sauce & nutritional yeast. Add salt if needed.

I froze in my soup cubes that are in my storefront -> postpartum.

Enjoy!

Apple Walnut Baked Brie

brought this to friendsgiving and it was a hit, as always! this is super simple and everyone always loves. easy to tweak and add whatever you have on hand.

Ingredients:
1 round wheel of Brie (I used an 8 oz)
1/2 apple sliced thin
1 tbsp honey (I used @mikeshothoney for an extra kick)
2 tbsp chopped walnuts
1 puff pastry sheet
Sprinkle of pumpkin pie spice

Directions:

1. Thaw puff pastry sheet. I usually microwave in 15 second increments, flipping each time until it’s thawed but not melted – it needs to be pliable enough to wrap around the Brie.
2. Preheat oven to 350.
3. Unfold puff pastry, add Brie in the middle, top with apple, drizzle with honey, sprinkle pumpkin pie spice, top with 1 tbsp of walnuts.
4. Fold each side up – I do 4 sides, then all the corners. Wet your fingers and seal the corners by pinching into the dough to where it closes up.
5. Sprinkle with remaining walnuts and push down into dough. Sprinkle with more pumpkin pie spice.
6. Bake for 20-25 minutes until golden brown, keep an eye on it as to not burn the walnuts.

Can be served by itself or with some water crackers.

I also have a fun spicy version of this – top Brie with hot pepper jelly & a jar of diced green chilies. Sprinkle top with salt and pepper.

Enjoy!

Spicy Pepper Baked Brie

i love making this around Christmas with the red and green colors on top. the hot pepper jelly is always a HUGE hit.

Ingredients:
1 round wheel of Brie (I used an 8 oz)
3/4 cup hot pepper jelly
1 can diced green chilis
Dash of salt, pepper, & paprika
1 puff pastry sheet

Directions:

1. Thaw puff pastry sheet. I usually microwave in 15 second increments, flipping each time until it’s thawed but not melted – it needs to be pliable enough to wrap around the Brie.
2. Preheat oven to 400.
3. Unfold puff pastry, add Brie in the middle, top with jelly, most of the can of green chilis (I leave like 10 ish pieces for the top).
4. Fold each side up – I do 4 sides, then all the corners. Wet your fingers and seal the corners by pinching into the dough to where it closes up.
5. Press remaining green chilis into the top and push down into dough. Sprinkle with salt, pepper & paprika.
6. Bake for 20-25 minutes until golden brown.

Can be served by itself or with some water crackers.

Check out my apple walnut recipe for another version of this too!

Enjoy!

Holiday Sausage Balls

Ingredients (Makes ~48 Balls):

• 1 lb ground breakfast sausage (I recommend Force of Nature)
• 1 1/2 cups organic almond flour
• 1/2 cup arrowroot powder
• 1 tsp baking powder
• 2 tsp cream of tartar
• 1 tsp mineral-rich salt (I love Redmond’s)
• 1/2 tsp black pepper
• 8 oz raw cheddar cheese
• 1/4 cup grass-fed or raw milk

Directions:

1. Preheat & Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, arrowroot powder, baking powder, cream of tartar, salt, and pepper.
3. Combine Wet Ingredients: Add the sausage, shredded cheese, and milk to the dry mixture. Mix thoroughly with your hands until well combined.
4. Form Balls: Roll the mixture into 1-inch balls and place them at least 1 inch apart on the baking sheets.
5. Bake: Bake for about 20 minutes or until golden brown.
6. Cool & Store: Let the sausage balls cool. Store in layers using parchment paper in a large freezer bag or glass container.

Sweet Roasted Carrots with High Protein Whipped Feta, Pomegranate & Pistachio

Ingredients for 6:

– 1 bunch of organic carrots, green tops trimmed

– 2 tbsp hot honey + more for drizzling (can also use regular honey with a dash of cayenne)

– 1 tbsp date syrup

– 1 tsp salt

– 1 tsp fresh cracked pepper

– 1/4 tsp dried thyme

– 1/2 tsp cumin

– 1/4 tsp dried ginger

– 1/2 tsp dried dill

– 1 tsp olive oil

– 2 tbsp pomegranate seeds

– 2 tbsp shelled pistachios, roughly chopped

– 4 oz sheep’s milk feta (creamier)

– 3 oz plain Greek yogurt

– fresh dill, chopped, for garnish

– 1 lemon, zested

Directions:

1. Preheat oven to 400.

2. Toss carrots in olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger & dill.

3. Bake in oven 40-45 mins until tender (check with a fork to make sure they’re soft). You want them more charred. Can also cut down on time by microwaving carrots for 5 mins and then adding to oven on 450 for 20-25 mins, pop broiler on at the end for 2-3 mins.

4. Make whipped feta – add feta, Greek yogurt, 1 tbsp honey, dash of salt & pepper, zest of one lemon. Blend until creamy.

5. Spread whipped feta on serving platter, top with carrots, pomegranate, pistachios, drizzle of hot honey, & fresh dill.

Brown Butter Brussels with Candied Walnuts & Raisins

Ingredients (for 2):

• 10-12 oz brussels, halved
• 1/4 onion, diced
• 1 tbsp olive oil
• salt & pepper
• 1/4 cup walnuts
• 3 tbsp raisins (ideally golden raisins), or dried cranberries
  -1 tbsp date syrup (or maple syrup or honey), I have my fav date syrup linked in my storefront
• juice of half a lemon
• 2 tbsp unsalted butter (I like grass fed from @kerrygoldusa)

Directions:

1. Preheat oven to 400. Add brussels to lined baking sheet. Add olive oil, salt & pepper and toss. Roast for 20-25 mins until golden brown.
2. Five minutes before brussels are done, add butter to skillet over medium heat. Melt until frothy. Add walnuts and sauté 2-3 minutes until golden brown. Add date syrup and stir well until coated about 1 minute. Add raisins, lemon juice & salt and stir well. Pour on top of brussels.

Southern Stuffing

This makes one heaping 9×13 dish, or I used two disposable 9×13 cake pans that were more shallow.

Ingredients:

• 8 slices oven dried white bread (I like @daveskillerbread thin sliced)
• Cornbread (@bobsredmill has an organic corn meal and recipe on the back, or a gluten free option. @central_market also has a box mix that is pretty clean)
• 1 sleeve of saltine crackers
• 7 cups chicken or veggie stock (bone broth would be great here! Look for pasture raised)
• 1/4 cup grass fed butter
• 5 eggs @vitalfarms pasture raised
• 2 cups chopped organic celery
• 1 large chopped white onion
• 1 tsp each: salt, pepper, sage, thyme, rosemary, nutmeg, celery salt

Directions:

1. Preheat oven to 200, place bread in oven for about 4 mins until dried out but not too golden. Dice up.
2. Make cornbread and shred with fork in the pan you cooked it in.
3. After bread / cornbread cook – preheat oven to 350.
4. While bread and cornbread cook – heat large skillet over medium heat and add butter. Add celery and onion and sauté 5-10 mins until translucent.
5. In large bowl, add bread, cornbread and crumbled up sleeve of saltines. Top with celery & onion mixture.
6. Add stock, mix well, add seasonings. Add beaten eggs and mix well.
7. Pour into greased pan and bake 45-60 minutes until cooked through. Stick a fork in the middle at 45 mins to see if it’s still liquidy or not. You want no liquid but it should be moist not dried out.

Enjoy!

Banana Cream Pie with Granola Crust (Dairy Free)

🍌 banana cream pie w granola crust & coconut whipped cream 🍌

fun tip: make crust from granola + coconut oil 🥜

🍌 blend 2 cups granola (I used @purely_elizabeth) + 1/2 cup liquid coconut oil (if you don’t have liquid just melt regular coconut oil down a little bit before mixing). Don’t overblend, you still want it to be slightly crunchy. Press into a pie dish and pop in the freezer.

🍌 mix 2 egg yolks with 1.5 cups almond milk. Add 1/3 cup coconut sugar (or regular) with 3 tbsp almond flour to sauté pan and mix, then turn heat to medium, add egg + milk mixture and whisk a bunch until it thickens a bit.

🍌 microwave 2 tbsp water for about 45 seconds until bubbly, add a packet of gelatin and whisk well until gelatin is fully dissolved. Add 1 tsp vanilla extract.

🍌 once sauce is thick in pan, add gelatin mixture, turn off heat, mix well.

🍌 slice 2 bananas and spread out evenly on pie crust. Add sauce from pan. Put in fridge for 3 hours.

🍌 top with @so_delicious coco whip & 1 more banana sliced on top. You can also make your own whipped cream with a can of coconut cream – which is the top part of the coconut milk in the can when left in the fridge overnight – blended with 1/4 cup @swervesweetie powdered sugar and 1 tsp vanilla).

Serve cold. Enjoy!

Kale, Potato & Gruyère Gratin

super simple side dish that combines your starch and your veggie – so you don’t have to make two dishes. This also uses minimal dishes! I served this with my steak au poirve which is perfect for date night or entertaining.

Ingredients for 2-3:

• 1/2 lb red potatoes, cut into 1 inch cubes
• 1 tbsp olive oil
• 1/2 tsp each: salt & pepper
• 2 eggs (look for pasture raised @vitalfarms )
• 2 tbsp half and half (look for grass fed)
• 1 cup shredded Gruyère cheese (or can do Swiss)
• 2 tbsp fresh basil, chopped
• 2 garlic cloves, minced
• 1.5 cups baby kale, sliced
• 1/4 sweet onion, thinly sliced

Directions:

1. Preheat oven to 450. Toss potatoes with olive oil, salt and pepper and bake on baking sheet for 20-25 mins. Stir them up about halfway through. Turn oven down to 375.
2. Whisk egg, cream, salt & pepper in large bowl. Stir in cheese, basil and garlic. Then add kale, onion and potato and mix well.
3. Pour into baking dish, cover with foil. Bake 30-35 mins. Uncover, bake another 5 mins.

Tuscan Kale Salad

🥑 avocado massaged kale salad 🥗

the key to a good kale salad is to remove the ribs and massage dressing into it, allowing the fibers to break down and become less tough.

🥗 prepare your kale – I buy the bagged kale that’s already in pieces and then go through it and remove the ribs/stems. Add to large bowl.

🥗 add 2 avocados, salt & pepper. Using hands, massage the Avo all throughout the kale until mixed well and lettuce has wilted a bit.

🥗 in small bowl, whisk a tablespoon or two of olive oil, squeeze of lemon, 1 tbsp of Dijon mustard, drizzle of honey. Add to salad & mix through.

🥗 top with pine nuts, hemp seeds, optional: parm (I used vegan @violife), about 1 cup of halved red grapes, and 1 can of white northern beans rinsed. Gently toss. Taste & reseason with salt & pepper if needed. Toss in the fridge until ready to serve.

I love making this for guests Bc it can keep in the fridge for a few hours before they arrive. Also, I used pine nuts Bc that’s what I had but pepitas (pumpkin seeds) or sunflower seeds would be yummy too.

Enjoy!

Sheet Pan Caesar Brussels

Ingredients (Serves 3-4):

• 10 oz bag of shaved Brussels sprouts (huge time saver!)
• 1 can chickpeas, drained
• 2-3 tbsp parmesan (I used a mix of shaved and shredded)
• 2 tbsp Primal Kitchen Caesar Dressing (my favorite clean brand using avocado oil instead of inflammatory seed oils!)
  — Want to make your own, higher-protein version? Blend:
  • 1/3 cup non-fat Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 garlic clove
  • 1 tsp capers or 1/2 tsp anchovy paste
  • Black pepper
• Juice of half a lemon
• Fresh cracked black pepper
• 1 tsp Redmond’s mineral salt (Check out why we need minerals and how switching to this salt boosts your intake!)
• 1 tsp garlic powder
• Drizzle of avocado or olive oil (The only avocado oil I use—tested for purity!)

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Place Brussels sprouts on one side of the sheet and chickpeas on the other. Drizzle both with oil, and season with salt, pepper, and garlic powder.
3. Roast for 20 minutes, stirring halfway through.
4. In a small bowl, mix Caesar dressing and lemon juice. Prepare the shaved or shredded parmesan.
5. Combine roasted Brussels sprouts, chickpeas, and parmesan in a bowl. Drizzle with the Caesar dressing mixture and serve!

Roasted Garlic & Chive Mashed Potatoes

🧄 preheat oven to 400, cut top off 1 head of garlic (the fat side), top with olive oil & salt, wrap in foil and pop in oven.

🧄 boil 1 big box of stock/broth + water and garlic powder, onion powder, sage and tarragon in large pot. I filled up the liquid about 1/3 way up. Don’t overfill it – once the potatoes are in, it will get super high. I like using part stock for more flavor but this is optional. For vegan – use veggie stock. Otherwise, I used chicken.

🧄 cut potatoes into smaller cubes, the smaller the cube = the faster it cooks. Larger chunks take forever so just do yourself a favor and cut small. I prefer skin on but you can definitely skin them beforehand if you prefer. I used 5 lb red potatoes with skin on.

🧄 I like using a large slotted spoon to drop potatoes into the pot so you don’t splash yourself. Once all potatoes are in pot, throw a lid on it for a few minutes and it’ll help the water to boil faster again. Cook potatoes for about 20 mins or until soft (try pricking with fork to check).

🧄 put a large measuring cup or mug underneath the strainer in the sink. Drain potatoes so you catch some of the cooking liquid. Add potatoes back to pot.

🧄 add 1.5 cups milk (I used almond milk) and optional: 1/2 cup half and half (you can sub milk for this part if you want), and 1 cup of cooking liquid. Add 8 tbsp butter (I used grass fed @kerrygoldusa, if vegan – can use miyokos vegan butter or olive oil). Season with pepper (I add salt after so I can taste it first), garlic & onion powder, and sage.

🧄 use either masher or electric mixer to mix together. Taste and reseason / add more cooking liquid if necessary.

🧄 remove roasted garlic cloves out of the bulb, add to potatoes & blend. Top with chives & fold in.

Enjoy!

Superfood Kale Salad

this salad is full of tons of nutrient dense goodies.

beets are high in fiber and promote the growth of good bacteria in your gut.
chickpeas high in dietary fiber, especially a soluble fiber called raffinose. the good bacteria in your gut breaks this down so your colon can digest it slowly.

🥗 heat 1 tbsp avocado oil in cast iron pan over medium heat, add a can of organic chickpeas (drained and rinsed), season with 1 tsp each – salt, pepper, garlic powder, turmeric & cumin, and a dash of cayenne. sauté for about 5 mins until slightly crispy.
🥗 mix dressing in your salad bowl – 1 tsp honey, 1/2 tbsp olive oil, juice of half a lemon, 1 tbsp tahini, salt & pepper.
🥗 3 cups of greens – I used 1.5 cups arugula and 1.5 cups baby spinach & baby kale mix. toss in dressing.
🥗 top with quartered beets – I used the white vinegar @lovebeets, about 4-5.
🥗 top with half the chickpeas, 1 oz crumbled goat cheese, 2 tbsp chopped walnuts, sprinkle of dill (optional), and sprinkle a few tbsp of hemp seeds.

Enjoy!

Caramel Apple Chocolate Bark

Super easy, literally 4 ingredients, no cooking required. Pop in the fridge and easy to take to holiday events or enjoy at home!

Ingredients:
16 oz bag of chocolate chips – I love @hukitchen
1 organic green apple, diced
Handful of pretzels – I used @fromthegroundupsnacks
13 oz caramel sauce (if you want to make your own I have a recipe below)

Directions:

1. Melt 1 & 1/2 cup chocolate in microwave safe bowl in 20 second increments, stirring each time until melted. I saved about 1/4 cup of chocolate chips to drizzle over the top.
2. Spread on parchment paper lined baking sheet with rubber spatula.
3. Press pretzels into chocolate.
4. Mix apples with caramel in bowl – make sure to dry apples off before and remove any excess liquid.
5. Pour into chocolate and spread evenly.
6. Pop in fridge for 30 mins.
7. Melt remaining chocolate and drizzle over the top. Pop in fridge another hour or until hardened. Cut into squares.

Enjoy!

Caramel Recipe:
Melt 1 cup sugar @swervesweetie with 1/4 cup water in saucepan 8-12 mins until Amber color & thick, add 6 tbsp grass fed butter, remove from heat, add 1/2 cup heavy cream, whisk in tsp vanilla & dash of salt.

Cream Cheese Board

Spreading cream cheese or even Brie on a board, topped with figs, candied walnuts, blackberries, rosemary, hot honey and Maldon salt.

Mulled Wine

Ingredients:

1 bottle of Merlot or zinfandel
3 heavy tablespoons of mulling spices (you can buy them pre mixed at HEB!)
2 large oranges sliced
1/4 cup brandy
1/2-1 cup whiskey
1 cup fresh OJ
Cinnamon sticks

Directions:

1. In large pot over low heat add wine, mulling spices, 1 orange sliced, and cinnamon sticks. Cook on low about 20 mins with a lid.

2. Remove lid, add brandy and whiskey and reduce heat to lowest possible (simmer), just to keep it warm.

3. Serve with slotted/strainer ladle (to sift out spices), garnish with orange slice and cinnamon stick.

Holiday Mocktail / Cocktail

batch recipe *

🍒in a pitcher add 1/3 bottle of the @central_market sparkling pomegranate soda, and 1/3 bottle of the blood orange sparkling soda.
🍒one small 8 oz bottle of @topochicousa or sparkling water.
🍒 add cranberries, orange slices & rosemary.
🍒Enjoy as mocktail or for alcoholic add 3 oz elderflower liqueur to batch.
🍒 To make each drink from the batch:
Non Alcoholic: pour some of the mocktail over ice.
Alcoholic: top with rosè to make a spritzer, or add rosè and 1 oz vodka for more of a cocktail.

individual drinks *

🍒1 oz each of @central_market sparkling sodas: pomegranate & blood orange.
🍒2 oz sparkling water @topochicousa
🍒add cranberries, orange slice & sprig of Rosemary.
🍒make alcoholic by adding a splash of elderflower liqueur, subbing 1 oz sparkling water for rosè for a spritzer and optional 1 oz vodka for more of a sparkling cocktail.

Happy Holidays!

MORNING AFTER

Caramel Apple Cinnamon Rolls

Ingredients:
🍎 half an apple, diced
🍎 2 tbsp butter – I like @kerrygoldusa grass fed
🍎 2 tsp cinnamon
🍎 1/2 tsp salt
🍎 1/2 tsp nutmeg
🍎 3 tbsp brown sugar, I like @swervesweetie
🍎 can of cinnamon rolls, I like @annieshomegrown or immaculate baking company brands for healthier options
🍎 about 1/2 cup heavy whipping cream or half and half, could also use coconut cream here

Directions:

1. Preheat oven to 350.
2. Heat skillet over medium heat, add butter, add apples and stir well. Add cinnamon, salt, nutmeg and brown sugar. Stir and let cook down about 7 minutes.
3. Add cinnamon rolls to baking dish, pour cream around cinnamon rolls, top with apple mixture, pop in oven for 18-20 minutes until golden brown.
4. Drizzle with icing packet.

I served with some scrambled eggs, Greek yogurt & berries for some protein & fiber. It’s all about balance!

Enjoy 🍎

Thanksgiving Leftovers Breakfast Frittata

I love throwing all of this in a dish and refrigerating overnight, so I can pop in the oven in the morning. You can certainly throw it together the morning of though, too!
⁣
Serves 4 in a 9×9 Pie Dish, or 12 Muffins. Double the recipe and put in a larger baking dish for a bigger crowd. ⁣

Ingredients:

• 8 oz diced ham
• 8-12 eggs (I love pasture raised @vitalfarms)
• 2 tbsp flour (I like organic almond flour)
• 4 oz shredded sharp cheddar cheese (I love thick shreds like Tillamook)
• Optional: 1-2 tbsp diced green onion

Directions:

1. Preheat oven to 400.
2. Sprinkle bottom of dish with almond flour to help the frittata form.
3. Top with ham & cheddar.
4. Whisk 12 eggs with salt and pepper, and add optional green onion.
5. Pour whisked eggs over. Optional: refrigerate with plastic wrap over top. If immediately making, pop in oven. ⁣
6. Cook on 400 degrees for 30 minutes until cooked through in center. Can check by sticking a toothpick in the middle. Muffins will be closer to 10-15 minutes.

I served with my:

Spicy Potato Hash

Ingredients for 2-3:
– 1 russet potato, diced into 1/2 inch cubes
– 2-3 mini sweet peppers, diced
– 1/3 white or yellow onion, diced
– 1 jalapeno, diced
– 1 garlic clove, minced
– 1/2 tsp: salt, pepper
– 1/4 tsp: cayenne, onion powder, garlic powder, oregano, rosemary
– 1 tbsp avocado or olive oil
– 1 tbsp butter

Directions:
1. Heat oil over medium high heat in cast iron skillet. Add onions & peppers, sauté 5ish minutes until soft & onions are translucent. Add garlic. Sauté 1-2 mins until fragrant.
2. Add potatoes and sauté 15 mins until getting golden brown. Add butter and seasonings and cover for 5 mins to help steam potatoes. Sauté another 5-10 mins until nice and crispy.