1lb Italian Sausage, casings removed
1 onion, diced
2 garlic gloves, chopped
1/2 tsp ground fennel
1/2 tsp red pepper flakes
4 cups chicken broth
1 (14.5oz) can petite diced tomatoes
8oz pasta such as ditalini
1 tsp Italian seasoning
1/2 cup parmigiano reggiano (parmesan), grated
4oz cream cheese (warmed)
1/2 cup heavy/whipping cream
salt & pepper to taste
1.Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
2. Add the garlic, fennel seeds, and red pepper flakes, mix and cook until fragrant, about a minute.
3.Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil. reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
4. Add the parmesan, cream cheese, and cream, and let the cheeses melt into the coup, about 3-5 minutes.
5.Season with salt and pepper to taste, mix the parsley and enjoy!
2 Tbsp Avocado Oil divided
2 lb boneless skinless chicken breasts cut into bite sized pieces
Kosher salt and pepper, to taste
1 small onion diced, white or purple
2 medium sweet potatoes peeled and cut into bite-sized cubes
1 lb Brussel sprouts trimmed and quartered
2 garlic cloves minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 cup low-sodium chicken broth
1/3 cup dried cranberries
1.Preheat your oven to 375°F.
2.Combine sweet potatoes together with Brussel sprouts, garlic, onion, paprika, and cumin into a 9×13 baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
3.Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
4.Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
5.Once the veggies are done, stir in the chicken pieces and cranberries; sprinkle with cheese and return the dish, uncovered, to the oven.
6.Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!
1 (15-oz) canned pumpkin puree
1 cup Dixie Crystals extra fine granulated sugar
3 large eggs
2 tsp pumpkin pie spice
1/2 tsp salt
2 tsp pure vanilla extract
2/3 cup heavy cream (lactose-free substitution below)
2 cups all-purpose flour
1 1/2 cups Dixie Crystals extra fine granulated sugar
2 tsp cinnamon
1/2 tsp salt
12 tbsp unsalted butter, melted
Homemade Vanilla Ice Cream
1.Preheat your oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2.In a large bowl, whisk together pumpkin, sugar, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3.In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
4.Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5.Bake until filling is set and top is golden brown, 40-45 minutes.
6.Let cool for 10 minutes, then serve warm topped with Homemade Vanilla Ice Cream.
For the Salad
1 cup quinoa cooked
3 cups roughly 2 bunches lacinato kale, washed and destemmed
2 tsp. olive oil
1 tsp garlic powder
1 1/2 cup roasted butternut squash
1 1/2 cup roasted cauliflower
2 tbsp avocado oil
salt and pepper
1 apple, chopped
1/3 cup crumbled feta cheese
1/3 cup pomegranate seeds
1/4 cup pumpkin seeds
1/4 cup pecan pieces
2 salmon fillets
Dressing & Marinade
1/2 cup olive oil
2 tbsp apple cider vinegar
juice from 1 lemon
2 tbsp honey syrup
4 tsp Dijon mustard
salt and pepper to taste
1.Cook quinoa according to package directions.
2.Preheat the oven to 400°F. Toss cubed butternut squash and cauliflower florets with avocado oil and season with salt and pepper. Roast on a baking sheet for approximately 15 minutes until the squash is fork tender. Let cool.
3.In a small bowl combine all of the ingredients for the dressing/marinade and whisk together. Use half as a marinade for the salmon (drizzle on each of the 2 fillets) and the rest as salad dressing. Pour marinade on salmon. Bake at 400° in the oven for about 10-12 minutes until opaque or grill on a grill pan on the stove for 3-4 minutes on each side.
4.Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds.
5.Toss roasted veggies with the kale. Add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans.
6.Drizzle with remaining dressing and enjoy.