Vegetable Dill Dip

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

16

Description

A creamy, healthy vegetable dip, made with Greek yogurt and mayonnaise and chock full of seasonings and dill.

Ingredients

• 1-½ cup Greek Yogurt, Plain
• ½ cups Mayonnaise
• 1 Tablespoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 Tablespoons Fresh Dill Weed
• 1 teaspoon Dried Parsley Flakes
• 1 dash Worcestershire Sauce

• 1-½ cup Greek Yogurt, Plain
• ½ cups Mayonnaise
• 1 Tablespoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 Tablespoons Fresh Dill Weed
• 1 teaspoon Dried Parsley Flakes
• 1 dash Worcestershire Sauce

Preparation

Add all ingredients into a bowl and mix until well combined. Refrigerate for 1 hour before serving.

Butternut Squash Puree

Prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: Updated

12

Description

A delectable Thanksgiving side dish!

Ingredients

• 2 whole Butternut Squash, Halved And Seeded
• 6 Tablespoons Butter, cut into pieces
• ¼ cups Pure Maple Syrup
• Dash Of Salt
• Ground Cinnamon, For Sprinkling

• 2 whole Butternut Squash, Halved And Seeded
• 6 Tablespoons Butter, cut into pieces
• ¼ cups Pure Maple Syrup
• Dash Of Salt
• Ground Cinnamon, For Sprinkling

Preparation

Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful!

Broccoli-Cauliflower Casserole

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

8

Description

A delightful veggie side dish for Thanksgiving…or any day of the year!

Ingredients

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• ½ whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• ¼ cups Flour
• 2-½ cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Seasoned Salt, More To Taste
• ¼ teaspoons Paprika
• 1-½ cup Grated Monterey Jack Cheese, More To Taste
• ⅓ cups Plain Breadcrumbs
• 1 Tablespoon Butter

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• ½ whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• ¼ cups Flour
• 2-½ cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Seasoned Salt, More To Taste
• ¼ teaspoons Paprika
• 1-½ cup Grated Monterey Jack Cheese, More To Taste
• ⅓ cups Plain Breadcrumbs
• 1 Tablespoon Butter

Preparation

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam the broccoli for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown.

Turkey Cranberry Flatbread (Panera Bread Copycat)

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

A healthy sandwich made with fresh turkey, homemade cranberry sauce, fresh spinach and garlic and herb cheese.

Ingredients

• 1 whole Flatbread (I Used FlatOut)
• 1 Tablespoon Garlic Herb Cheese Spread
• 7 leaves Spinach
• 3 ounces, weight Cooked Turkey, Sliced
• 2 Tablespoons Canned Cranberry Sauce

• 1 whole Flatbread (I Used FlatOut)
• 1 Tablespoon Garlic Herb Cheese Spread
• 7 leaves Spinach
• 3 ounces, weight Cooked Turkey, Sliced
• 2 Tablespoons Canned Cranberry Sauce

Preparation

Open up the flat bread. On the bottom part of the sandwich, spread the garlic and herb cheese. Place spinach over top of the cheese, then add the turkey and top turkey with cranberry sauce. Close the sandwich and enjoy.

Gluten-Free Vegan Strawberry Scones

Prep: 20 mins

Cook: 16 mins

Level: Intermediate

Serves: Updated

12

Description

These allergy-free, healthy strawberry scones will start your day in a refreshing way. With the right amount of sweetness, aroma and alluring smell from strawberries, everyone in your family will want more than one.

Ingredients

• FOR THE DRY INGREDIENTS:
• 5 ounces, weight Corn Meal
• 2-½ ounces, weight White Rice Flour
• 2-½ ounces, weight Sweet Rice Flour
• 1-¼ ounce, weight Cornstarch
• ⅔ ounces, weight Potato Starch
• ⅔ ounces, weight Tapioca Starch
• 2 teaspoons Guar Gum
• ¼ teaspoons Pure Stevia Extract Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• FOR THE WET INGREDIENTS:
• 1-⅓ cup Coconut Milk (from A Carton)
• 2 teaspoons White Vinegar
• ½ cups Melted Vegan Butter Or Canola Oil
• FOR THE ASSEMBLY:
• 6 ounces, weight Diced Strawberries
• ½ cups Corn/potato/tapioca Starch (for Dusting The Working Surface And Hands)
• 1 Tablespoon Vegan Butter (Optional, For Brushing On Top Of Pre-baked Scones)

• FOR THE DRY INGREDIENTS:
• 5 ounces, weight Corn Meal
• 2-½ ounces, weight White Rice Flour
• 2-½ ounces, weight Sweet Rice Flour
• 1-¼ ounce, weight Cornstarch
• ⅔ ounces, weight Potato Starch
• ⅔ ounces, weight Tapioca Starch
• 2 teaspoons Guar Gum
• ¼ teaspoons Pure Stevia Extract Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• FOR THE WET INGREDIENTS:
• 1-⅓ cup Coconut Milk (from A Carton)
• 2 teaspoons White Vinegar
• ½ cups Melted Vegan Butter Or Canola Oil
• FOR THE ASSEMBLY:
• 6 ounces, weight Diced Strawberries
• ½ cups Corn/potato/tapioca Starch (for Dusting The Working Surface And Hands)
• 1 Tablespoon Vegan Butter (Optional, For Brushing On Top Of Pre-baked Scones)

Preparation

Equipment needed: Kitchen scale, two mixing bowls (large and medium), rubber spatula, measuring cups and spoons, knife and cutting board, canola oil spray, metal baking sheet (13×18 inch) and a pastry brush (optional).

1. Preheat oven to 400°F.
2. Whisk the dry ingredients in a large bowl.
3. Combine all the wet ingredients in a medium bowl. Mix the wet mixture into the dry mixture by hand until just combined. Gently fold in diced strawberries.
4. Cover the counter space with a large piece of plastic wrap and lightly coat it with starch. Place approximately ½ cup of dough on the wrap. Shape the dough into a 4”x4” square with starch dusted hands. Cut the square diagonally to get 2 triangles. Repeat with the rest of the dough.
5. Lightly spray a baking sheet with non-stick spray. Transfer the triangles onto the baking sheet leaving an inch or so between them. Brush the surface of the triangles with melted vegan butter, if desired.
6. Bake for 16 minutes or until a toothpick inserted into the centers comes out clean. Transfer the scones to a wire cooling rack and let them cool. Serve warm.

Notes:
1. If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary). In this case, use 1 cup coconut milk and 1/3 cup water.
2. I usually make a large batch of this gluten-free flour mix (the dry ingredient mixture) because you can weigh large amounts of each ingredient more accurately than small amounts. The extra flour mix can be stored in a zipper bag in the freezer.