It's hard to believe that 2022 is winding down. As Thanksgiving approaches, I hope that you're all able to celebrate the harvest and other blessings this past year. With a full heart and grateful spirit, I would like to share some healthful recipes with all of you that I hope you enjoy. I enjoyed making these recipes and sharing with my family.

Honey Balsamic Roasted Acorn Squash and Brussels SproutsA tasty and aesthetic recipe that provides greens and winter squash!

Adapted from Flavour & Savour
Ingredients:

• 1 medium acorn squash

• 12 small Brussels sprouts

• 2 tablespoon olive oil, extra virgin

• 1 tablespoon honey

• 1 tablespoon balsamic vinegar

• ½ cup fresh cranberries

• Himalayan or unrefined sea salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. Slice squash into ½ to ¾ inch thick slices. Remove seeds.

3. Combine olive oil, honey, and balsamic vinegar. Toss with squash and Brussels sprouts in a large bowl.

4. Transfer to a baking sheet and roast for 15-20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time

5. Sprinkle with salt and pepper and serve immediately.

Cauliflower Rice Stuffing
A great option for those seeking a grain-free or low carb stuffing.

Adapted from Low Carb Africa.

Ingredients:

• 4 cups cauliflower rice

• 12 ounces Italian nitrate-free chicken or veggie sausage, chopped

• Spray of extra-virgin olive oil

• 2 cloves garlic, minced

• 1-2 cups mushrooms, sliced

• 1 cup onions, chopped

• ½ cup fresh parsley, chopped

• ¼ cup fresh sage, chopped

• ¾ teaspoon dried thyme

• ½ teaspoon marjoram

• ½ teaspoon dried rosemary

• Pinch of ground nutmeg

• 1 teaspoon ground black pepper

• ½ teaspoon Himalayan or unrefined sea salt, or to taste

Instructions:

1. Chop the parsley, sage and onion and finely mince the garlic cloves.

2. Spray pan with olive oil or avocado oil and add the onions and garlic.

3. After about a minute, add the mushrooms and stir on medium heat for about 5 minutes.

4. Add the chopped sausage.

5. Add salt, pepper, and dried spices and stir.

6. Add cauliflower rice and stir.

7. Taste for salt and adjust accordingly.

8. Add chopped parsley and sage and stir.

9. Leave for about 5 more minutes.

10. Garnish with more parsley, sage or red pepper flakes, if you wish.

11. Serve and enjoy!

Healthy Baked Cinnamon Apples
Looking for a dessert option that is not laden with sugars and fats; these apples are delish! They’re great the next day as well.

Adapted from the Cleaning Eating Couple.

Ingredients:

• 3 large apples·

• ½ cup rolled oats

• ¼ cup pecans, chopped

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon ground ginger

• 1 tablespoon coconut oil, melted

• 1 tablespoon maple syrup

• ½ cup apple cider or water

Instructions:

1. Preheat oven to 400 degrees.

2. Core apples.

3. Grease an oven safe baking dish with spray or coconut oil, and place the apples in the dish.

4. In a bowl combine oats, pecans and spices. Add in melted coconut oil and maple syrup. Stir to combine.

5. Place apples in baking dish. Divide oat mixture evenly among the center of the apples, pressing the filling in towards the center of the apples.

6. Pour apple cider or water into the bottom of the baking dish. Cover apples with foil and bake for about 30 minutes, making sure to baste the apples with the cider every 5-10 minutes. Uncover the apples for the last 5 minutes. For larger apples, may need more than 30 minutes.

7. The apples should be fork tender when cooked.

Green Beans Olive Almond Tapenade

Adapted from Good Housekeeping.

Ingredients:

• 1/4 cup whole almonds, toasted; raw works too

• ½ cup large green olives, pitted

• 1 teaspoon lemon zest, grated

• 3 tablespoons packed parsley leaves, plus more for garnish

• 2 tablespoons extra virgin olive oil

• 1 ½ pounds green beans, trimmed

• 1/8 teaspoon Himalayan sea salt

• ¼ teaspoon black pepper, ground

Instructions:

1. In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scraping occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.

2. Heat large covered pot salted water to boiling on high. Add green beans; cook 4 minutes or until crisp-tender. Drain well; place in serving bowl.

3. Add tapenade to beans; toss until evenly coated. Garnish with parsley. Serve warm or at room temperature.

Sweet Potato Casserole
Even if you don’t care for sweet potatoes, you may want to try this recipe. My husband, who is not the biggest fan of sweet potatoes, was a fan of this recipe. It’s delicious and could be used for any meal, or for dessert.

Adapted from Joy Food Sunshine

Ingredients:

• 2 pounds sweet potatoes

• 3 tablespoons coconut oil

• 1 cup unsweetened apple sauce OR 1 medium apple, chopped

• 2 teaspoons ground cinnamon

• 1 teaspoon Himalayan or unrefined sea salt, or to taste

• Pinch of ground nutmeg

• 1 cup pecans, chopped

Instructions:

1. Preheat oven to 450 degrees.

2. Make eight cross hatch marks on each sweet potato and place in oven until soft, approximately 45-60 minutes.

3. If you wish to remove the skin, cut in half and let cool. Remove skins and set sweet potatoes aside. Personally, I don’t remove the skins.

4. Reduce oven to 375 degrees F.

5. Add apple or apple sauce and sweet potatoes to your blender and blend until smooth.

6. Add melted coconut oil, cinnamon, salt and nutmeg and blend until combined.

7. Transfer to a greased 9” baking dish and sprinkle the top with pecans and optional topping

8. Bake at 375 for 25-30 minutes until potatoes begin to slightly bubble and toping is lightly browned.

9. Let cool for 10 minutes before serving.

Balsamic Roasted Red Onions
These were a family favorite. Tasty and beautiful, you could add as an accompaniment to any of these dishes.

Adapted from Good Housekeeping.

Ingredients:

• 4 medium red onions, each cut into 8 wedges

• 4 tablespoons extra-virgin olive oil

• 6 sprigs fresh thyme, plus more for sprinkling [dried thyme works too]

• ½ teaspoon Himalayan sea salt, or to taste

• ½ teaspoon ground black pepper, or to taste

• 2 tablespoons balsamic vinegar

Instructions:

1. Heat oven to 400°F. On a rimmed baking sheet, toss onions with oil, thyme, salt, and pepper. Roast 12 minutes.

2. Toss onions with vinegar and continue roasting until golden brown and tender, 10 to 15 minutes more. Transfer to a shallow bowl and sprinkle with thyme, if desired.

With more holidays around the corner, do your best to take care of your mind and body.

In Health,
Natalie