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STUFFING Yield : 8 servings 5 tablespoons coconut oil 1 pound ground pork Salt 2 cups onions , diced 2 cups bell peppers , diced 4 cups mushrooms , diced 2 cups apples , diced 8 ounces cranberries 1 cup pecans , chopped 1 tablespoon fresh rosemary , minced 1 tablespoon fresh thyme , minced 2-3 fresh sage leaves 4 eggs 1 / 4 cup chicken stock , salted 2 tablespoons coconut flour
Preheat oven to 350 F . In a cast-iron skillet , melt 2 tablespoons coconut oil over medium-high heat . Add pork and cook 3 to 4 minutes , until it browns . Add a pinch of salt and remove , setting aside in a large bowl . Drain excess liquid from skillet and add 1 tablespoon of coconut oil . Turn heat to medium , then add onions . Saute 6 to 8 minutes , or until soft and golden . Add to large bowl with pork and add 1 tablespoon of coconut oil to skillet . Add bell peppers . Saute 4 minutes , then add to large bowl with pork . Add 1 tablespoon of coconut oil to skillet , turn heat to medium-high , then add mushrooms . Saute 3 minutes , stirring often , then add to large bowl with pork . To the bowl , add apples , cranberries , pecans , rosemary , thyme , sage and a pinch of salt . In a medium bowl , beat eggs , chicken stock and coconut flour . Pour mixture into large bowl with the pork and other ingredients and mix thoroughly . Pour into casserole dish and bake for 1 hour . Allow to cool for 10 minutes , then serve .
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MSPHOTOGRAPHIC / SHUTTERSTOCK . COM
MINIATURE CHOCOLATE
CHEESECAKES Yield : 20 servings Vanilla Cheesecake : 2 cups unsalted cashews , soaked 1 / 4 cup lemon juice 1 teaspoon vanilla extract 1 / 2 cup maple syrup 1 / 2 cup full-fat coconut milk 1 / 4 cup coconut oil Pecans , for garnish
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Pecan Crust : 1 cup dates , pitted 1 cup pecans 1 / 2 cup coconut flakes 1 tablespoon coconut oil Sea salt
Dark Chocolate Topping : 1 cup dairy-free dark chocolate chips 3 tablespoons full-fat coconut milk
Place cashews in a large bowl , then soak in hot water for 1 hour . Add all crust ingredients to a food processor and ground evenly . Drain the water from the cashews and place in blender along with all other cheesecake ingredients . Blend until smooth . Grease two muffin tins with coconut oil . Spoon 1 tablespoon of crust mixture into each muffin space and compress using parchment paper . Top each crust with 1 1 / 2 tablespoons cheesecake filling . In a small pan , slowly melt chocolate chips and coconut milk over low heat , stirring frequently . Swirl a spoonful of the topping into each space , onto the cheesecake mixture . Put in freezer until 5 to 10 minutes before serving .
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KEEP IN MIND This holiday season , turn to these tips when trying to maintain healthy habits .
1 . Grab organic ingredients . “ Organic foods have fewer pesticides and heavy metals , more healthy fats , no antibiotics or synthetic hormones , and more antioxidants ,” notes Bianca Gillett , director of fitness and recreation at Newport Beach Country Club .
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2 . Make meals gluten-free or dairy-free for less inflammation and better digestion .
3 . Turn to oils . “ Cook with oils like olive and avocado oil compared to butter whenever you can to reduce calories and better food quality ,” Gillett says .
4 . Though it may be tempting , don ’ t overeat .
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KAREN CULP / SHUTTERSTOCK . COM G . MARTYSHEVA / SHUTTERSTOCK . COM |