A Bellyfit Thanksgiving
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Compared to a Traditional Meal…
ATTN: TBFC members, be sure to log into the website www.thebellyfitclub.com first. All of the links will take you directly to each recipe.
Our Recipes Below:
Apple Cider Gravy
Apple Cider Gravy For recipe go to www.thebellyfitclub.com
Brown Rice Cranberry Apple Stuffing
1 tablespoon olive oil or butter
1 medium green apple or pear, diced (about 1 cup)
2 stalks diced celery (about 2/3 cup)
1 clove garlic, minced Dried or fresh thyme Dried sage
1 Cup brown rice
1 cup hot cooked wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dried cranberries or dried cherries
1/4 cup sliced green onions (green tops only)
Salt and black pepper to taste (optional)
PREPARATION:
1. Heat olive oil over medium-high heat in large saucepan.
Add apple, celery and garlic.
Cook and stir 5 minutes or until softened.
2. Reduce heat to medium-low and stir in thyme and sage.
Cook briefly and stir in white and wild rice, orange juice and cranberries; cook 1 minute until heated through.
Just before serving, stir in green onions and season with salt and pepper, if desired. Serving Suggestion Serve this stuffing in baked squash halves or alongside roast turkey or chicken.
Roasted Root Vegetables
For recipe go to www.thebellyfitclub.com
Roasted Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/4 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/4 cup shredded parmesan cheese.
Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
Roasted Squash Soup
5 pounds butternut squash, peeled and cut into 3/4-inch pieces
2 medium yellow onions, chopped
1 tablespoon finely chopped fresh thyme
3 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
Ground black pepper to taste
6 cups chicken or vegetable broth
1/2 cup dry white wine
1 teaspoon ground cardamom
2/3 cup hemp milk or coconut milk
Preheat oven to 425°F.
Toss squash, onions and thyme in oil. Spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper. Roast 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom. Simmer 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Transfer to a clean pot and check seasoning. When ready to serve, bring soup back to a simmer, remove from heat and whisk in milk. Ladle into soup bowls and serve.
Kristie’s “SWEET” Sweet Yams
1/2 cup Organic Grade B Maple Syrup
2 TBS Butter
2 TBS Lemon Juice
1/2 teaspoon Sea Salt
Pepper to taste
Preheat Oven to 350 degrees
Wrap Yams in tin foil and cook until soft. Let cool.
Peel and cut yams into chunks and place in a 9-by-13 inch baking dish.
Combine remaining ingredients in a glass bowl and whisk together.
Pour the mixture over the yams.
Toss to coat.
Cover with foil and cook for 20-minutes.
Happy Thanksgiving from TBFC!
