Roasted Vegetables

• 10 brussel sprouts, quartered
• 2 small onions, quartered
• 1 medium zucchini, halved and sliced
• 1 medium yellow summer squash, halved and sliced
• 1/2 pound fresh baby carrots
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 
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• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
• Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.

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Thanksgiving Menu

Thanksgiving
Menu 2015

Spinach Artichoke Dip in Bread Bowl

Buffalo Chicken Mac & Cheese Bites

Carrot Ginger Soup

Caramelized Onion & Cranberries over Mixed Greens

Roasted Harvest Vegetables

Mashed Root Vegetables

Bacon Cheddar Mashed Potatoes

Autumn Brine Turkey

Traditional Sausage Stuffing

Fresh Cranberry Relish

Double Layer Pumpkin Cheesecake

Caramel Apple Pumpkin Trifle

Baked Apple Crisp & Ice Cream

Apple, Pumpkin & Mixed Berry Pies

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Banana Pancakes

These happen to be Paleo, refined sugar & gluten free... They also happen to be delicious. 

 { Serves 2-3 }

 1 mashed, super ripe banana

2 eggs

3 tablespoon coconut flour

Coconut oil for the pan

1/8 teaspoon nutmeg

1/4 teaspoon baking soda

1 tablespoon of ground flax-seed/chia seed [ this really, really holds the mixture together ]

1 teaspoon of vanilla

1 teaspoon cinnamon

(sometimes I add almond butter or (non-paleo) oats )

Optional: all-natural maple syrup or honey, berries,  and/or Greek yogurt

+ Directions: Toss banana & egg in food processor (I use the Pampered Chef Manual Food Processor, super easy). Add my flax-seed, cinnamon & vanilla. 

Put the coconut oil in the pan [ on low-medium heat ]. Add a silver dollar-sized amount to the pan. Let the cake set for thirty seconds [ or when the center bubbles ] & flip it! Enjoy!

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