Cranberry Relish

Cranberry Relish

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INGREDIENTS:

  • 2 cups raw cranberries, finely chopped
  • 1 TBSP lemon juice
  • 1 cup apples, finely chopped pinch of salt
  • 1 cup fresh pineapple, finely chopped
  • 1 cup pecans, chopped
  • 1 tsp Stevia

DIRECTIONS:

Mix all ingredients together and refrigerate.

This relish tastes better if made the day before serving. Use Organic and NON-GMO ingredients where possible.

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Pumpkin and Almond Bread

Pumpkin and Almond Bread

INGREDIENTS:

  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ¼ cup coconut oil
  • 1 cup pumpkin puree
  • ½ cup walnuts, chopped
  • 1 TBSP orange rind, grated
  • ½ tsp ground ginger
  • ¼ Grade A (Dark) maple syrup

DIRECTIONS:

Preheat oven to 300 degrees. Line a 4 x 8 inch loaf tin with parchment paper.

Combine the almond flour with the baking soda and salt. In another bowl, whisk the eggs with the oil and add the pumpkin, walnuts, orange rind, and ginger. Combine the almond flour with the egg mixture until smooth.

Pour the dough into the prepared loaf tin and bake for 1-hour ­until the top of the loaf feels firm. Remove from oven and cool completely before serving. Store in the refrigerator.

Use Organic and NON-GMO ingredients where possible.

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Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Step 1: Almond Flour Crust

pumpkin-pie-ingredients-pumpkin-maple-syrup-sugar-eggs-in-teaspoons-cups-small-bowls

INGREDIENTS:

  • 1 cup almond flour or almond meal
  • 1 egg
  • 1 cap vanilla extract
  • 1 TBSP coconut oil
  • ½ tsp cinnamon
  • Maple syrup to taste
  • Pinch of salt

DIRECTIONS:

Preheat oven to 325 degrees. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid. Taste the mixture to make sure it has a hint of cinnamon.

Smooth pieces of dough into the pie tin with fingers until crust is made.

Bake crust until just golden brown.

Step 2: Pumpkin Pie

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INGREDIENTS:

  • 1/8 Cup Grade A (Dark) maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 12 oz canned, full­ fat coconut milk
  • Almond flour pie crust (recipe above)

DIRECTIONS:

Preheat oven to 425 degrees. Mix maple syrup, cinnamon, salt, ginger, and cloves in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in coconut milk. Pour into the pie crust. Bake for 15 minutes.

Reduce temperature to 350 degrees; bake for 40­50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Cut and serve.

Use Organic and NON-GMO ingredients where possible.

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pumpkin-pie-with-blue-napkin-serving-spatula
Sweet Potato Casserole

Sweet Potato Casserole

INGREDIENTS:

sweet-potatoes-on-wood-surface
  • 3 cup mashed, cooked sweet potatoes
  • 1 tsp Grade A (Dark) maple syrup (1/8 cup)
  • ½ tsp salt
  • 2 eggs
  • 3 TBSP coconut oil
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • Preheat oven to 400 degrees and cook for 20­-30 minutes.
  • Serves 6­-8
  • Topping:
  • 3 TBSP coconut oil
  • 1/8 cup Grade A (Dark) maple syrup
  • ¾ cup chopped pecans

DIRECTIONS:

Mix the oil and maple syrup thoroughly. Add pecans and toss to coat.

After the casserole is golden brown add topping and bake at 425 for 10 minutes. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

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Brussels Sprout Hash

Brussels Sprout Hash

Crispy-Roasted-Brussels-Sprouts-with-Bacon-on-baking-pan

Serves 6-­8

INGREDIENTS:

  • 2 bunches of Brussels sprouts, roughly chopped
  • 4 cloves garlic, minced
  • 2 pkgs applewood smoked bacon, cut into ¼ inch pieces
  • salt and pepper

DIRECTIONS:

In a large skillet cook bacon over medium-high heat until almost done, about 7 minutes.

Add Brussels sprouts and sauté over medium heat until soft; add garlic, salt and pepper. Continue to sauté until just brown. Serve immediately.

Use Organic and NON-GMO Ingredients where possible.

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Spiced & Roasted Winter Vegetables

Spiced & Roasted Winter Vegetables

Serves 6­-8

INGREDIENTS:

raw-cubed-root-Vegetables
  • 2 butternut squashes, peeled and sliced into wedges
  • 3 parsnips, peeled and sliced into 1­inch pieces
  • 3 sweet potatoes, cut into wedges
  • 3 carrots peeled and sliced into 1­inch pieces
  • 2 red onions, peeled and cut into wedges
  • 8 cloves of garlic, peeled
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 TBSP Grade A (Dark) maple syrup
  • 4 cinnamon sticks
  • ¼ tsp ground cardamom
  • 6 whole star anise
  • 3 TBSP olive oil
  • 2 TBSP fresh thyme, minced (thick woody stems removed)
spiced-root-vegetables-on-roasting-pan

DIRECTIONS:

Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat.

In a separate bowl, mix together the cinnamon, cardamom and star anise.

Put the vegetables in a roasting pan and bake for 25 minutes.

Add the spice mixture to the vegetables, then add maple syrup. Stir well and continue to roast another 10­-15 minutes until the vegetables are tender.

Stir in fresh thyme and pour over the cooked vegetables. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

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