I'm on an eggs and Aidell's chicken-bacon-pineapple sausage kick. You can scramble the eggs and heat the sausage in about 2 minutes, and it's warm and yummy. I tried to fry the eggs one morning to mix it up ... and they ended up scrambled.
Our Menu for Thanksgiving
Turkey (all natural, no antibiotics, locally raised, $2 more a pound than the store brand)
Sweet potatoes on the grill
Brussels sprouts, roasted with balsamic vinegar and cranberries
Cranberry relish
Crustless Pumpkin Pie
Steve doesn't even miss the "gluten" sides of Thanksgiving, because he never liked stuffing (or mashed potatoes or corn or green beans) anyway! As long as I get some pie, I think I'll be okay!
We've been making this flatbread. I wonder if that would make good stuffing! Here's the recipe quadrupled:
Squash Flatbread
1 butternut squash, roasted and mashed
1/4 C coconut flour
1/4 C coconut oil, melted
3 eggs
1 tea. sea salt
Preheat the oven to 400. Line baking sheets with parchment paper.
Combine ingredients until smooth.
Spoon into rounds on the baking sheet, about 1/4 inch thick.
Bake for 12 minutes, flip with spatula, bake another 5 minutes or until they are dry and pliable,
We've had good luck keeping them in the fridge for a few days, but they get moldy quickly, so if you won't eat this many, use the original recipe!
Here's your bonus recipe, straight from Daphne Oz. Golden Cauliflower with Pecans and Cranberries (at least, that's what we have on hand to make it!)
We are planning to do the Turkey Trot before we eat, and there's an extra class at the gym if I can get there in time after the run! We'll have to find some creative ways to get rid of all the leftover turkey, although Chico has volunteered to eat as much as we're willing to give him!
No comments:
Post a Comment