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This oven roasted vegetable medley is a colorful complement to your Thanksgiving dinner. Delicious, gluten free and super simple to assemble.

Ingredients:

2 lbs. Sweet Potatoes, peeled and chopped
1 lb. Brussels Sprouts, halved
4 cloves Garlic, minced
1 Tbsp. chopped Rosemary
2 Tbsp. Olive or Avocado Oil
1 Tbsp. Balsamic Vinegar
¼ cup Chopped Pecans
¼ cup Dried Cranberries
Salt and Pepper

 

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Toss the chopped sweet potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an additional 15 or so, or until they are golden.

3. Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the remaining garlic, and a pinch of salt and pepper. Lay them cut-side down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an additional 5-10 minutes.

4. Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans. 

melissa

 

paleo bread stuffing

paleo bread stuffing

 

paleo bread stuffing

Stuffing has always been a favorite part of my Thanksgiving table and I am sure I am not alone. I have always created my mother’s classic stuffing recipe but with everyone gluten free in my household I decided to change it up this year. This is still wonderfully familiar and cozy…

Ingredients:

paleo bread stuffing

Bread:
3 Tbsp. Butter, melted
1 Tbsp. Olive Oil
½ cup + ⅓ cup Almond Flour
¼ cup Ground Flaxseed
2 Tbsp. Tapioca Starch
½ tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Garlic Powder
¼ tsp. Salt
¼ tsp. Black Pepper
2 Tbsp. Coconut Milk
2 Eggs

 

Vegetables:

2 Tbsp. Butter
1 medium Yellow Onion, chopped
2 Large Carrots, peeled and chopped
2 cups Chopped Celery
2 cups Chopped Mushrooms
4 cloves Garlic, grated
¼ tsp. Salt
¼ tsp. Black Pepper
1 Tbsp. chopped Sage
1 Tbsp. Chopped Parsley
1 tsp. Dried Thyme
¼ cup Cranberries
2 Eggs
¼ cup Broth of choice

 

Directions

  1. To make the bread: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the butter, olive oil, coconut milk and egg. In another bowl, mix the almond flour, flaxseed, tapioca, baking powder, baking soda, garlic powder, salt and pepper. Pour the dry mixture into the wet mixture, mixing as you go until the batter is well combined. Pour the batter into a greased or parchment-lined loaf pan.
  2. Bake at 350 degrees for about 20 minutes, or until the bread is firm.
  3. Allow the bread to fully cool, then cut the bread into cubes. Lay the cubes out on a sheet pan and bake for 5 minutes on either side, or until they are a bit dried out. Set the cubed bread aside.
  4. Increase the oven temperature to 375 degrees. In a large pan, melt the butter over medium heat. Add in the chopped onion, carrots, and celery and saute for 3-5 minutes. Add in the mushrooms and garlic and saute until vegetables are tender. If the pan begins to burn, add a small amount of broth to the pan. Add in the salt, pepper, sage, parsley and thyme as well as the dried cranberries.
  5. Remove the pan from the heat and allow the mixture to cool slightly. Stir in the cubed bread. Grease a baking dish and pour the stuffing mixture into it. Whisk the eggs with the broth and pour the mixture over the stuffing.
  6. Cover the pan with foil and bake at 375 degrees for 10 minutes. Uncover the baking dish and bake for an additional 10-15 minutes, or until golden on top.

melissa

 

The best kale and avocado salad ever and it’s healthy and quick. It is Golden Goddess approved- who knew eating healthy could be this easy?

Ingredients:

Salad:
5 cups thinly chopped Lacinato Kale
1/2 cup sliced Radishes
2-3 Campari Tomatoes, sliced
1 Carrot, peeled into ribbons
1 Avocado, thinly sliced
1/2 cup Brussel Sprouts, thinly sliced

 

Dressing:

Juice from 1 Lemon
1 tsp. Dijon Mustard
1/2 Tbsp. Honey
2.5 Tbsp. Olive Oil
1/4 tsp. Garlic Powder
Salt and Pepper

Directions:

1. Add all dressing ingredients to a blender and blend until smooth. Add salt and pepper to taste.

2. Pour half of the dressing over the kale and massage the kale with your hands. Allow the kale to marinate for 10 minutes. Add in the remaining salad ingredients and the rest of the dressing. Gently toss the salad together and allow it to marinate for an additional 10 minutes before enjoying.

melissa

 

Save your self time and by throwing all these ingredients into one pot without compromising on taste. Enjoy!

Ingredients:

Marinade:
1/2 Tbsp. Sesame Oil
1/4 cup Coconut Aminos
1 Tbsp. Honey
2 Tbsp. Coconut Milk
1 Tbsp. Rice Wine Vinegar
2 tsp. Lime Juice
1 Tbsp. grated Fresh Ginger
3 cloves Garlic
2 Tbsp. Sesame Seeds
2 Tbsp. Creamy Peanut Butter
1-2 Tbsp. Water (as needed, to thin)
Pinch of Salt
Squeeze of Sriracha or Pinch of Red Pepper Flakes (to taste)

 

Chicken and Vegetables:

1 lb. Chicken breast, cut into 1” cubes
1 Large Red Bell Pepper, thinly sliced
1 Large Carrot, thinly sliced
1 medium Zucchini, halved and cut into moons
1 Tbsp. Avocado Oil

 

For Serving:

Jasmine Rice or Cauliflower Rice
Sliced Green Onions
Peanuts
Sriracha

 

Directions:
Combine all marinade ingredients in a high speed blender and blend until smooth. Start with 1 tablespoon of water and add more if needed to thin the marinade and to get it to blend. Add salt and heat to taste.

Pour half of the marinade in a bowl and add in the chicken. Mix the chicken in the marinated until well coated and refrigerate for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Toss the peppers, carrots and zucchini in the avocado oil and a pinch of salt. Line a sheet pan with parchment and arrange the vegetables on the sheet pan. Intersperse the marinated chicken cubes between the vegetables on the pan.

Place the pan in the oven and roast for 10-15 minutes. Gently toss the vegetables and flip over the chicken. Pour the reserved marinade on top of the chicken cubes and any left on the vegetables.

Place back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve the chicken and vegetables with Jasmine rice or cauliflower rice, green onions, peanuts and more sriracha.

melissa

winter squash frittata

winter squash frittata

winter squash frittata

Ingredients:

9 Eggs
1 cup Baby Arugula or Baby Kale
2 cups cubed Butternut squash, or winter squash of your choice
1-2 Tbsp. Olive or Avocado Oil
1 Tbsp. Coconut Milk
Salt and Pepper

 

Directions:

Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.

melissa

Trick or treat…give me something good to eat. That “something good” is usually synonymous with something sweet, and for that, we’re turning to the nutrient-packed pumpkin. Though pumpkin spice lattes abound, we can get that sweet pumpkin fix without deviating from our Golden Goddess Plate. Here are five reasons to indulge in pumpkin—and how.

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root vegetables

There are many theories out there on how to boost your metabolism, but that’s just what they are—theories. Every body is very different, and so is every metabolism. There are steps we can take to improve our metabolism, but first, let’s take a look at what metabolism actually is.

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peaches

Hi everyone. Today we’re going to talk about peaches! I love them—they taste fantastic and they’re great for you, too. There are very few snacks (especially portable ones) that embody summer like the peach.

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