Feeling all the Thanksgiving vibes with this HONEY THYME CHICKEN, DAIRY FREE MAS…
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Feeling all the Thanksgiving vibes with this HONEY THYME CHICKEN, DAIRY FREE MASHED RICOTTA CAULIFLOWER, and APPLE SAGE PECAN BRUSSELS! I have a few cauliflower and Brussels recipes, but these are two of my faves! Happy Thursday loves. I am going away Thanksgiving Day to go skiing and won’t be having a turkey feast, so I’ve basically been making all my favorite Thanksgiving Day foods this week ?? I have also been testing chocolate recipes all week…and let’s just say I’ve been using my digestive enzymes! My favorite are the Digest All from @mrm_nutrition. I have tried a few and this one is definitely my go-to! If you’re like me an like to indulge, but your tummy doesn’t always appreciate it, I highly recommend trying these out! What are your Thanksgiving day plans?
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Deets: chicken breast patted dry with paper towel, seasoned with salt/pepper/fresh thyme and brushed with honey, then seared on medium low heat in some ghee or butter for about 9 minutes, then flipped for another 6-8 minutes until cooked through. Brussels: one pound of Brussels cut in half and trimmed, blanched (boiled in salted water for 3 minutes), then dried off and tossed with 1/2 apple chopped, 1 clove minced garlic, 1 teaspoon chopped sage, salt/pepper to taste, and 2 teaspoons of coconut aminos. Toss it all in one tablespoon of butter or ghee and roast for 22 minutes on 425. Toss with some toasted pecans. Cauliflower: 1 head cauliflower, 1/4 cup dairy free or regular ricotta, 2 tablespoon butter/ghee, 2 cloves Garlic, Salt and pepper. Steam cauliflower and garlic together until soft. Then drain and blend/process all ingredients until smooth. •
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