Nutrition Corner

Quinoa Salad with Roasted Vegetables Ingredients 4 cups chicken stock 2 cups quinoa, soaked overnight in water and 1 tablespoon vinegar and drained 1 medium zucchini, cut into 1/4-inch thick slices 2 medium carrots, cut into 1/4-inch thick slices 1 medium red onion, cut into 1/4-inch thick slices 1 red bell pepper, cut into 1/4-inch thick slices 3 tablespoons coconut oil Sea salt and freshly ground black pepper 1 tablespoon tomato paste 1/4 cup fresh lemon juice 3/4 teaspoon coarse sea salt Instructions Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes. Place vegetables on a large baking sheet and toss with coconut oil. Season with salt and pepper. Roast vegetables in oven until edges are golden, about 30 minutes, stirring halfway through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pourmixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.

Roasted Butternut Squash with Goat Cheese and Pecans Roasted butternut squash with goat cheese and pecans is a wonderful vegetarian side dish for a weeknight dinner or holiday meal. Ingredients 1 2-3 pound butternut squash, skin and seeds removed and cut into 1/2” thick slices 3 tablespoons ghee , melted 1/2 teaspoon Celtic sea salt 1/8 teaspoon cayenne 1/4 cup goat cheese, crumbled 1/2 cup pecans, toasted and chopped 1 teaspoon fresh thyme leaves Instructions Preheat the oven to 425ºF and adjust the rack to the lowest position. Place the squash in a large bowl and toss with the ghee, sea salt and cayenne. Spread the squash in an even layer on a baking sheet linedwith parchment paper. Roast for 25-30minutes untilwell browned. Remove the squash fromthe oven and, using a pair of tongs, flip each piece of squash. Then, continue to roast in the oven until the face-down side of the squash is browned, about 10 more minutes. Transfer the squash to a platter and top with the goat cheese, pecans and fresh thyme. Serve warm.

Grain Free Stuffing and Paleo Biscuits (Paleo, Primal, Gaps, Gluten Free) I prefer to make my own baking powder to ensure that it's grain- free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.You can substitute the coconut milk with heavy cream.

Ingredients 3 tablespoons unsalted butter 2 large yellow onions, chopped 15 fresh sage leaves, chopped 12 stale grain free biscuits, broken into small pieces (see recipe below) 1 large egg 1/4 cup heavy cream (substitute with coconut milk for Paleo or Gaps) 1/4 cup chicken stock 1 teaspoon coarse Celtic sea salt 1/8 teaspoon freshly ground black pepper For the Biscuits:

Peppermint Pinwheel Cookies (Grain-Free, Paleo) I’mso excited to bring you a grain-free version of this delightful holiday favorite – peppermint pinwheel cookies! Ingredients 2 cups almond flour 2 tablespoons coconut flour 1/2 cup maple sugar or whole cane sugar 1/2 teaspoon unflavored, grass-fed gelatin 1 teaspoon arrowroot flour , plus more for dusting 1/2 teaspoon Celtic sea salt 5 tablespoons ghee or palm shortening , frozen 1 large egg 2 teaspoons India Tree Red Food Coloring 5 drops Peppermint essential oil (I use doTERRApeppermint oil) Instructions Place the almond flour, coconut flour, maple sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Process 2-3 times to combine.Add the ghee and egg and process until the dough forms a ball. Remove half of the dough from the bowl, form it into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes. Add the red food coloring and the peppermint oil to the remaining dough and process until the dough is red. Formthe red dough into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes. Place 2 pieces of parchment paper on the counter. Place each dough round on a piece of parchment. Sprinkle with arrowroot and roll each dough round into a 12 x 10-inch rectangle (if the measurement isn’t exact, that’s ok).With the red dough still attached to the parchment, carefully take the red dough and place it on top of the “white” doughwith the parchment nowfacing up. Slowly peel the parchment off of the red dough. Using the parchment paper as an aid, roll the dough into a tight cylinder. After the cylinder is formed, roll it back and forth on the counter to slightly elongate it and compact it.Wrap the log in plastic wrap, twisting the edges so all of the dough is covered. Refrigerate for 3 hours. Preheat the oven to 350ºF and adjust the rack to the middle position. Remove the dough log from the refrigerator and cut it into 1/4” thick slices using a paring knife. Place the slices on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool and serve.

Author Carrie Vitt • 845-359-6902 • 29

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