Health Coach Julia Olsen shows us some superfoods to gobble up at your Thanksgiving feast.
3 tbsp butter½ cup green onion, chopped
½ cup celery, chopped or thinly sliced
2 ½ cups cauliflower, chopped
1 cup chopped mushrooms
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/4 cup freshly chopped parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
½ cup vegetable or chicken broth
Directions: In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.
Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
*During the last 2 minutes of cooking, add in your superfoods! A pinch of nutmeg and cinnamon, chopped pecans and chopped fresh cranberries.
Recipe adapted from Delish.com
PINECONE APPETIZER DIP
(6 1/2 oz) package cream cheese, softened
1/3 cup light mayonnaise
5 strips of bacon, cooked crisp and crumbled
1 Tbsp chopped green onion
1 tsp chopped dill weed
1/8 tsp pepper
1 1/4 cup whole almonds, toasted if planning to consume them. If using them for decoration, use whole almonds and chose to be selective on how many Almonds you are eating.
Combine cream cheese and mayonnaise and mix well in a food processor or blender. Stir in the cooked bacon, green onion, dill weed and pepper. Cover and chill overnight.
Shape the cheese mixture into two small pine cones on serving plate. Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows. Garnish with rosemary twigs to resemble pine needles. Serve with yummy veggies.
Makes 5 servings
½ ounce protein
1 optional snack