Starters and Party Apps

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1 Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice from 1/2 lemon Veggies for dipping 2 avocados 1/2 onion, diced 1/2 cucumber, julienned 1/2 yellow squash, grated 2 carrots, peeled and julienned 1 clove garlic, grated or minced Juice from 1/2 lemon 2 Tbsp fresh cilantro, chopped Sea salt, to taste Lemon wedge 1. Mash avocados and mix all ingredients in a bowl. 2. Garnish with lemon wedge. 1. Preheat oven to 400 F. 2. Combine all ingredients in a baking dish and cover with foil 3. Bake for 45 minutes, stirring once halfway through. 4. Puree in a food processor until smooth. Herb-Stuffed Mushrooms mushrooms 2 cloves garlic, peeled 1/2 Tbsp olive oil 1/2 Tbsp lemon juice 1 Tbsp parsley 1/4 tsp thyme 1/4 tsp basil 1/4 tsp oregano 1. Rinse mushrooms. Pat dry and remove the stems. 2. Using a mortar and pestle, grind the garlic, herbs, and salt together until a paste forms. 3. Place the paste in a small mixing bowl and add lemon juice and olive oil, stirring to incorporate. 4. Add mushrooms to the mixing bowl. Cover them with the sauce, then set them aside to marinate for about 20 minutes. 5. Preheat oven to 400 F. 6. Spread the mushrooms out, cap-side down, evenly in a baking dish, and spoon the leftover sauce onto the mushrooms. 7. Drizzle with olive oil and a pinch of salt. 8. Bake for 30 minutes. Copyright Amy Myers, MD

2 Fennel Apple Soup 2 fennel bulbs (stems removed), diced 2 large apples, peeled, cored, and diced 1 onion 4 cups bone broth 2 Tbsp olive oil 2-3 sprigs fresh thyme 1. Heat olive oil in a large pot over medium heat. 2. Add onion and saute for minutes until soft and slightly browned. 3. Add fennel and apples and cook for 5-10 minutes until soft and slightly browned. 4. Add bone broth and thyme. 5. Puree soup using an immersion blender, or transfer in small batches to a standing blender. Cardamom Spiced Cauliflower Soup 1 Tbsp coconut oil 1 1/2 sweet onion, roughly chopped 1 inch ginger, peeled and minced 3 cloves garlic, peeled and minced 3 heads cauliflower, washed and broken into florets 1/2-3/4 tsp cardamom 1 tsp ground ginger 1 tsp thyme 1 tsp salt 1/2 Tbsp ground black pepper 4 cups bone broth 1. Heat coconut oil in a large soup pot over medium heat. 2. Add sweet onion and let cook for 2-3 minutes. 3. Add ginger and garlic and let cook for 1-2 minutes. 4. Add cauliflower florets, cardamom, ground ginger, thyme, salt, and ground black pepper. 5. Cook for about 10 minutes, stirring often. 6. Add bone broth. 7. Bring to a boil and then simmer covered for about 35 minutes. 8. Remove from heat and carefully blend with an immersion blender or in batches in a standing blender. Copyright Amy Myers, MD

3 Herb-Roasted Main Turkey Dishes Rosemary and Black Pepper Roast Beef 4 lbs beef chuck roast 2 large yellow onions, diced 4 cloves garlic, minced 1/4 cup fresh rosemary, finely chopped 2 Tbsp black pepper, ground 1 tsp thyme, dried 1/2 tsp sea salt 1 Tbsp apple cider vinegar 3 Tbsp extra virgin olive oil 2 Tbsp coconut oil 1 turkey, 16 lbs 1 Tbsp sea salt 8 cloves garlic, coarsely chopped 20 fresh sage leaves, thinly sliced with stems removed 1/4 cup fresh thyme 5 pears (sliced in half and cored) 1/2 cup coconut oil, melted 1. Preheat oven to 325 F and arrange rack as low as possible in the oven. 2. Remove gizzards from the turkey. 3. Rinse turkey and dry with paper towels, then tie legs together with a string. 4. Place turkey in roasting pan with the breast facing up. 5. Sprinkle turkey with 1/2 Tbsp of seal salt. 6. Place garlic, 10 sage leaves, and 1/8 cup fresh thyme on a cutting board and mince until a paste forms. 7. Carefully pat herb paste all over turkey just underneath the skin. 8. Place pear halves around the turkey in the roasting pan and sprinkle with remaining herbs. 9. Roast for 4 hours, or about 15 minutes per pound of turkey. 10. Insert a meat thermometer into the turkey s thigh. Once the internal temperature has reached 175 F, remove from oven and lightly coat with coconut oil. 1. In a small bowl, combine rosemary, black pepper, sea salt, and olive oil. Rub on roast. 2. Cover and refrigerate overnight. 3. Preheat oven to 300 F. 4. Heat 1 Tbsp coconut oil in pan over medium-high heat. Add the roast and cook until browned on all sides (about 5 minutes). Transfer to a plate. 5. Add 1 Tbsp coconut oil to a pot. Add onions and cook on medium heat, stirring until onion are translucent (about 5 minutes). 6. Add minced garlic and thyme to the pot. Add apple cider vinegar, stir, and bring to a simmer. 7. Place the roast in the pot and spoon onion mixture over it. 8. Cover the pot and transfer it to the oven. 9. Braise the roast in the oven until tender (about 2 1/2-3 hours). 10. Transfer the roast to a cutting board. Let roast stand for 10 minutes. 11. Carve the roast and serve. Copyright Amy Myers, MD

4 Side Grain-Free Bacon, Sweet Potato, and Apple Stuffing Dishes Garlic and Herb Mashed Cauliflower Potatoes 1 head cauliflower 1 yellow onion, chopped 3 cloves garlic, minced 1 Tbsp fresh thyme, chopped 1 Tbsp fresh rosemary, chopped 1 tsp black pepper 1 tsp sea salt 1 Tbsp coconut oil 3 sweet potatoes, peeled and cubed 2 yellow onions, diced 5 stalks celery, chopped 2 apples, chopped 8 pieces of nitrate-free bacon, diced 1/2 cup coconut oil 1/3 cup bone broth 1 Tbsp apple cider vinegar 2 tsp garlic powder 1 tsp rosemary 1 tsp thyme 1 tsp oregano 1 tsp black pepper 1/2 tsp sea salt 1. Preheat oven to 375 F. 2. Grease large baking sheet with coconut oil and evenly spread out sweet potatoes on sheet. 3. Season sweet potatoes with garlic, rosemary, thyme, oregano, pepper, and salt. 4. Bake until sweet potatoes start to brown (about 40 minutes). 5. In a large skillet, cook coconut oil and bacon over medium-high heat. 6. Add chopped apples, celery, and diced onions. Cook until onions become translucent. 7. Place cooked mixture in a large bowl to cool. Add bone broth and sweet potatoes. Mix well. 8. Place the mixture on baking sheet greased with coconut oil. Bake at 375 F until browned (about 20 minutes). 1. Cut cauliflower into florets and steam until soft (about 10 minutes). 2. Season with black pepper and sea salt. 3. Warm coconut oil in saucepan over medium heat. 4. Saute chopped onion, minced garlic, thyme, and rosemary until onions are translucent. Set aside. 5. Place cauliflower into high-speed blender or food processor. Add sauteed onion, garlic, and herb mixture. Process until smooth. 6. Sprinkle with black pepper and serve warm. Savory Herb Gravy 2 yellow onions, chopped 2 cloves garlic 4 cups bone broth Drippings from Herb-Roasted Turkey 1/2 Tsp sea salt 1 Tbsp thyme 1. Combine bone broth, onion, and garlic in a medium saucepan and bring to a boil. 2. Reduce heat and simmer for about 30 minutes, until onions are soft. 3. Add drippings from Herb-Roasted Turkey. 4. Puree mixture using an immersion blender or a standing blender. If using a standing blender, pour back into saucepan after pureeing. 5. Warm mixture on low heat, and season with salt and thyme. Serve warm. Copyright Amy Myers, MD

5 Organic Whole-Roasted Carrots 16 small carrots 1-2 Tbsp olive oil 1/4 tsp sea salt Ground cinnamon 1. Preheat oven to 375 F. 2. Scrub carrots with water and a vegetable scrubber. 3. Place carrots in a large baking dish. 4. Drizzle with olive oil, evenly coating carrots. 5. Roast carrots for minutes until soft and golden. 6. Sprinkle with cinnamon before serving. Mashed Parsnips with Sea Salt and Sage 3-4 parsnips, chopped 6 medium carrots, chopped 2 cloves garlic, peeled 2 stalks celery, chopped 1/4 cup chopped green onions 1/3 cup chopped yellow onion 3 cups bone broth 1/2 cup full fat coconut milk 5 fresh sage leaves 1/2 tsp sea salt 1/4 tsp black pepper 1. Combine chopped parsnips, carrots, garlic, celery, green onion, yellow onion, and bone broth in a large pot and bring to a boil. 2. Reduce heat and simmer for 25 minutes, then drain. 3. Add cooked vegetables to blender or food processor with coconut milk, sage, salt, and pepper. 4. Blend until smooth and creamy. Cherry Roasted Brussels Sprouts 3 cups Brussels sprouts, stems removed 1/2 cup fresh cherries, pitted and sliced 1/2 cup pecans 2-3 Tbsp coconut oil, melted 1/4 tsp sea salt 1. Preheat oven to 375 F. 2. Grease baking sheet with coconut oil. 3. Cut Brussels sprouts in half, and combine on baking sheet with cherries, oil, and salt. 4. Roast minutes until crispy. 5. Add pecans and serve. Copyright Amy Myers, MD

6 Cinnamon-Roasted Butternut Squash Ginger Garlic Asparagus 1 butternut squash, peeled and cubed 2 Tbsp coconut oil 2 tsp ground cinnamon 1 tsp sea salt 1. Preheat oven to 425 F. 2. In a bowl, toss butternut squash with coconut oil, cinnamon, and sea salt until well-coated. 3. Place butternut squash on a baking sheet and spread out evenly. 4. Bake squash until edges are lightly browned and center is tender (about 40 minutes). Ginger Cranberry Sauce 1 bunch asparagus 2 Tbsp coconut oil 1 inch ginger, minced 3 large cloves garlic, peeled and smashed Juice from 1/4 lemon 1. Wash asparagus and cut off woody ends to discard. 2. Cut stalks into 1-2 inch segments. 3. In a pan, heat coconut oil over medium heat. 4. Add ginger, garlic, and asparagus segments. 5. After 1 minute, squeeze lemon juice over asparagus. 6. Cook until soft. 1 lb cranberries, fresh or frozen 1/2 cup unsweetened applesauce 1/4 cup water 1/4 cup lemon juice 1 Tbsp finely grated ginger 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 3 Tbsp maple syrup 1. Combine all ingredients in a medium saucepan and bring to a boil. 2. Reduce to a simmer until the berries begin to burst, or about 20 minutes. 3. Remove saucepan from heat and allow the sauce to cool to room temperature. Enjoy chilled. Copyright Amy Myers, MD

7 Baked Pears with Spiced Vanilla Coconut Cream 4 pears, halved and cored 4 tsp coconut oil 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground clove Desserts Baked Apple with Cinnamon Spice Spiced Vanilla Coconut Cream: 1 can full-fat coconut milk, chilled overnight in fridge 2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground clove 1/4 tsp vanilla extract 1 Tbsp maple syrup (optional, for added sweetness) 1. Preheat oven to 350 F. 2. Place sliced pears face up on a baking sheet. 3. Rub 1 tsp of coconut oil onto each pear half. 4. Sprinkle pears with cinnamon, nutmeg, and cloves. 5. Bake until pears are soft (about 30 minutes). 6. After coconut milk has chilled, spoon out the top thickened coconut cream and discard the liquid. 7. Place thickened coconut cream into a mixing bowl and beat for 30 seconds with an electric mixer, until creamy. 8. Add vanilla extract, cinnamon, cardamom, and cloves. Mix for about 1 minute until thoroughly combined. Adjust sweetness, as needed. 9. Top baked pear halves with Spiced Vanilla Coconut Cream and serve. 1/2 cup dried apricot, diced 3/4 cup walnuts (optional) 1 tsp ground cinnamon 1 cup water 1/4 cup apple juice 2 tsp vanilla extract 4 apples 4 tsp coconut butter or coconut oil 1. Slice off the top third of each apple. Core the apples, leaving the bottom peel intact. 2. Preheat oven to 350 F. 3. In a small bowl, toss apricots and 1/2 cup walnuts in cinnamon. 4. In a saucepan, combine water, apple juice, and vanilla. 5. Place apples in baking dish and fill with apricot and walnut mixture. 6. Drizzle with apple juice mixture 7. Dot each apple with 1 tsp coconut butter or coconut oil. 8. Bake 45 minutes to an hour, basting occasionally. 9. Top with reserved walnuts and sprinkle with extra cinnamon to taste. Copyright Amy Myers, MD

8 No Bake Pumpkin Pie Fudge Spiced Molasses Cookies 1 15 oz can of pumpkin 1/2 cup coconut flour 2 Tbsp arrowroot starch 1/4 cup coconut oil 1/4 cup maple syrup 4 Tbsp molasses 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground clove 1/8 tsp sea salt 1 15 oz can of pumpkin 1 cup coconut flour 4 ripe bananas 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp sea salt 1. Preheat oven to 350 F. 2. In a large bowl, combine all ingredients and mix into a thick dough. 3. Roll into balls, about 1 Tbsp of dough each. 4. Place dough balls onto a lined baking sheet and press each one down slightly. 5. Bake for minutes until golden brown. 6. When finished, cool on a wire rack for 10 minutes. 1. In a bowl, thoroughly mash bananas until consistency is clump-free. 2. In a large bowl, add coconut flour, spices, salt, and mashed bananas. Mix well. 3. Add a can of pumpkin to the large bowl and mix until all ingredients are thoroughly combined. 4. Transfer the mixture into a baking dish. 5. Refrigerated for at least 30 minutes, until firm. Copyright Amy Myers, MD

9 Spiced Apple Pumpkin Butter 6 organic apples or a combination of apples and pears, sliced 1/2 cup organic pumpkin puree (canned or fresh) 1/2 cup milk substitute 1/2 cup pecans or walnuts, chopped (optional) 1 Tbsp vanilla extract 2 tsp ground cinnamon 1 tsp ground nutmeg 1/8 tsp sea salt 1. Put the sliced apples into a crockpot. 2. In a separate bowl, combine pumpkin puree, milk substitute, nuts, vanilla, cinnamon, nutmeg, and sea salt. 3. Mix together and spread over the apples in the crockpot. 4. Cook on high for 3 hours. 5. Once done, let cool for 20 minutes. 6. Blend in a high speed blender or food processor until smooth. Copyright Amy Myers, MD

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