Acne Safe Holiday Menu
Cornish Game Hens
• 5 Cornish game hens • 2 ribs celery, cut into chunks • 2 large carrots, cut into chunks • 1 medium onion, roughly chopped • 2 bay leaves • 1 sprig thyme Crust: • 1 bunch rosemary, fresh, finely chopped • 1 bunch thyme, fresh, finely chopped • 1 bunch sage, fresh, finely chopped • ½ cup of *real olive oil • 1 Tbsp non-iodized salt
1. Finely chop the rosemary, sage, and thyme. Then add the herbs, salt, and oil together in a small bowl and rub it all over the skin of the hens. 2. Add the onions, carrots, celery, and bay leave in the large roasting pan. Put the hens on top of the vegetables and refrigerate overnight if you have time, this will help the skin dry out and become nice and crispy.
Preheat your oven to 450 degrees.
Cook time is about 17 minutes per pound. 4. Put 1 cup water into the bottom of the roasting pan. Roasting the hens in the preheated oven until the skin becomes brown, about 40 minutes. 5. Reduce the oven temperature to 350 degrees for the rest of the cook time. Baste the hens every 30 minutes with the pan juices; add a little more water to the roasting pan, if needed. Once it has browned you can loosely tent the hens with foil to prevent it from getting too dark and drying out. 6. Remove the hens from the oven when an instant-read thermometer inserted in the thickest part of the hen registers 160 degrees. Make sure that the thermometer is not touching a bone when doing the reading. 7. When the hens are fully cooked remove it from the oven and let it rest for at least 30 minutes. Cover loosely with aluminum foil while it’s resting. 8. Carve and enjoy!
Roasted Green Beans with Almonds
• 1 lb. of green beans • 1 Tbsp of *real olive oil • 1 Tbsp of slivered almonds • Pinch of pepper • ½ tsp of non-iodized salt • ½ tsp of garlic powder (optional)
1. Place green beans in a pan and drizzle olive oil over the top. 2. Sprinkle non-iodized salt, pepper and garlic powder over green beans. 3. Add almonds to green beans once cooked to your liking. 4. Squeeze lemon to taste (optional). 5. Serve immediately.
Roasted Butternut Squash, Brussels Sprouts & Onion
• 1 lb. brussels sprouts (halved) • 1 lb. butternut squash (chopped into cubes) • 1 red onion (cut into cubes) • 1 ½ Tbsp olive oil • ½ tsp dried thyme • ½ tsp non-iodized salt • ½ tsp pepper
1. Place the empty roasting pan in the oven. Preheat oven to 400 degrees 2. Once the oven is preheated, remove the pan from the oven and put the vegetables on the pan. Top them with the other ingredients, and toss to coat. Careful, remember the pan is HOT! 3. Roast for 18minutes. Flip the vegetables over and give them a good stir around the pan. 4. Roast for another 18 minutes or until butternut squash is tender. You might need an extra 5 minutes here if you started with frozen squash.
• 1 medium sized head of cauliflower, chopped into florets (about 1 ½-2lbs) • 1 Tbsp *real olive oil • 6 garlic cloves, minced • 1 tsp fresh thyme leaves • Non-iodized salt and pepper to taste
1. Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 10 minutes, or until fork tender. 2. Drain the cauliflower and set it aside. Return the pan to the heat and add in the *real olive oil and garlic. Sauté briefly, just until the garlic is softened and fragrant, about 2minutes. 3. Transfer the cauliflower and garlic to the bowl of a large food processor, blender or potato masher. 4. Blend until the mixture is smooth and resembles mashed potatoes. You can add a splash of water if needed. Taste and adjust the seasoning, adding more non-iodized salt if desired.
• 2 lbs. tart apples, peeled and thinly slice • 1 Tbsp coconut oil, melted • 1 teaspoon ground cinnamon • 3 Tbsp coconut sugar • ½ tsp ginger and nutmeg each • 1 Tbsp lemon juice • 1 tsp arrowroot starch, (optional)
1. Preheat oven the oven to 350 degrees. Lightly grease a 9x13 baking dish. 2. Add the sliced apples to the greased baking dish along with the remaining ingredients. Toss to evenly combine. Coat all of the apples in the spices, sugar, lemon juice, and starch. 3. Transfer to the oven and bake for 30 minutes until the apples are tender and caramelized. 4. Remove from the oven and let cool about 5-10 minutes. Cauliflower Stuffing Ingredients: • 2 medium heads of cauliflower (6 cups chopped) • 1 Tbsp *real oliveoil • 1 large yellow onion • 1 garlic clove,minced • 3 stalks of celery, chopped • 2 cups of mushrooms, sliced • ½ cup of almonds, roughly chopped • 1 tsp red wine vinegar • 1 tsp non-iodized salt • ¼ tsp black pepper • 2 ½ tsp dried sage • ½ tsp of dried thyme • ¼tsp dried marjoram • ½ tsp dried rosemary • ¼ tsp ground nutmeg
1. Pulse cauliflower in a food processor until “rice” consistency is reached. 2. Add *real olive oil to a large skillet over medium-high heat. 3. Add onions, garlic, celery and sauté for 5 minutes. 4. Add mushrooms and continue cooking until they’ve begun to sweat(about another 5minutes) 5. Add in cauliflower and cook for about 5 minutes, or until fully cooked. 6. Top with almonds, spices, and vinegar and cook for 1 minute. 7. Serve warm or store in the refrigerator for up to 5 days.
• 12 oz cranberries • 1 cup powdered erythritol • ¾ cup water • 1 tsp orange zest • ½ vanilla extract
1. Combine the cranberries, water, erythritol and orange zest in a medium saucepan. Bring to a boil, reduce heat to a gentle simmer for 10-15 minutes, until the cranberries pop and a sauce forms. 2. Remove from heat. Stir in the vanilla extract.
Filling: • 3 cups of pears, cubed • 2 tsp almond extract • 1/3 cup unsweetened coconut milk • ¼ tsp of non-glycemic response stevia, add more if desired
Topping: • ¼ cup hempseeds • ¼ cup almond flour • ¼ cup coconut flour • 2 Tbsp coconut oil • 1 Tbsp water • 1 tsp cinnamon • Pinch of salt Instructions: 1. Preheat oven to 375 degrees. 2. In a medium bowl, combine the pears, almond extract, coconut milk, and non-glycemic response Stevia. 3. In another bowl combine all of the topping ingredients and mix well until crumbly. 4. Grease a large ovenproof dish with coconut oil. Pour the pear filling into dish. Top with the crumble mixture and bake for 20 minutes. Remove from the oven and let cool before serving.
*Only purchase olive oil that has both, a Harvest Date and Best By Date.