November 2009

A makeover for all of your favorite holiday fare

Green Bean Casserole

Serves 4

Ingredients:

-1/2 sweet onion, chopped

-3 cloves garlic, minced

-.1/2 cup organic vegetable broth

-1/2 package white mushrooms, cleaned and sliced

-2 cans of organic French cut green beans, drained

-1 can Amy’s organic cream of mushroom soup

-3/4 C Organic fried onions

1. Heat a medium sized pan to medium and add 1 T extra virgin olive oil. Add the onion and garlic, and sauté for 3-5 minutes

2. Add the veggie broth and mushrooms, increase to medium high. Cook until mushrooms are tender (5-7 minutes).

3. Stir in green beans, soup, and 1/2 cup fried onions.

4. Place in a 9 x 13 in. baking dish (sprayed with cooking spray) and bake in a preheated 375* oven for 30 minutes, covered.

5. Remove cover and top with 1/4 C fried onions and bake an additional 5 minutes.

6. Feast

© 2009 The Fitnessista

Refined Sugar Stinks Cranberry Sauce

Serves 4-6

Ingredients:

-1 C water

-1 C Sucanat

-1 bag organic cranberries

-juice and zest of 1 orange (I like to do the zest in long strands and remove them before serving)

-1 t cinnamon

-1/2 t nutmeg

-1 t vanilla

1. Combine water and Sucanat in a medium pot and increase heat to a boi. Reduce heat to a simmer and add the cranberries.

2. Cover and let cook until cranberries pop (8-10 minutes).

3. Remove from heat and stir in 3 T zest, 2 T orange juice, vanilla, cinnamon and nutmeg.

4. Allow to cool to room temperature.

5. Feast, or store in the refrigerator until ready to use.

© 2009 The Fitnessista

Saweet Pototo Casserole

Ingredients:

For the sweet potatoes:

- 3 sweet potatoes (poked with a fork and baked at 375* for one hour)

- 1/2 cup almond milk

-1 t vanilla

-4 T Earth Balance Soy-free buttery spread

-pinch sea salt

1. Combine all of the above ingredients in a stand mixer with the paddle attachment.

2. Spread into a greased 9×13 baking dish

For the crumble:

-1/2 C spelt flour

-pinch sea salt

-1 t cinnamon

-1/2 t nutmeg

-1/4 cup Earth Balance Soy-free buttery spread

1. Combine all of the ingredients (except Earth Balance) in a large mixing bowl.

2. Using two knives (or a pastry blender) cut in the Earth Balance until the mixture resembles course meal.

3. Sprinkle over the sweet potato mixture and bake for 30 minutes.

4. Feast

© 2009 The Fitnessista

Ezekiel Stuffing

Serves 4

Ingredients:

-1/2 sweet onion, diced

-2/3 loaf Ezekiel sprouted bread, toasted and cut into 1” squares (reserved)

-2 ribs celery, chopped

-1 green apple, chopped

-2 cloves garlic

-1 cup organic vegetable broth

-1/2-3/4 C organic dried cherries (can use dried unsweetened cranberries instead)

-3 T chopped fresh sage (or 1.5 T dried)

-1 t dried thyme

-1 t poultry seasoning

-1/2 t salt

-pepper to taste

1. Heat a large skillet to medium heat. Add a little olive oil, the onions and celery and saute for 7 minutes.

2. Add the green apple and garlic, heat an addition 3 minutes.

3. Pour the veggie broth into the mixture, reduce heat to low and add cherries and spices.

4. Add the mixture to the Ezekiel pieces and gently toss to combine, adding more vegetable broth as needed to moisten each bread piece without making it soggy.

5. Bake in a preheated 375* oven for 40 minutes (covered), 10 minutes uncovered.

6. Feast

© 2009 The Fitnessista

I hope ya’ll enjoy these recipes that you can certainly eat any time of the year Please let me know if you give them a whirl!

See ya soon <3

Gina

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