We had our Framily office Thanksgiving at the office this week. We don’t always have a lot of time as a complete group to sit down and enjoy each other, so it felt like a real treat. It was so fun to learn about all the different ways people spend their holidays,traditional foods, and family games. Katrina and I wanted to share with you a few recipes that we make for ourselves or for a group. (The brussel sprout salad was a huge hit at our gathering!).
Have a wonderful Thanksgiving!
Touch of Health Team
Melissa,Katrina, Nick,Jodi, Jenny
“Joy is the simplest form of gratitude.”– Karl Barth
Brussel Sprout Caesar Salad (Katrina’s kitchen)
6 cups shredded brussel sprouts
Juice of 1/2 lemon
pinch of salt
1/3 cup of Caesar dressing. I use Tessemae’s
1/3 cup crunchy chick peas
Combine first set of ingredients in bowl. Top with crunchy chick peas and serve
Green Beans (Melissa’s Kitchen)
1 lbs green beans
1 small onion(chopped)
2 cloves garlic (chopped)
2 tbls grass fed butter or avocado oil
salt and pepper
steam green beans until bright green, 5-7 mins and set aside. meanwhile heat large saute pan with 1/2 butter or oil and add chopped onion. Brown onions 3-5 mins, add green beans, garlic, and rest of butter/oil. Saute until greens beans are browned. Spritz with lemon.
Use those Leftovers
Turkey Stock (Katrina’s Kitchen)
I love making turkey stock after the Thanksgiving turkey has been carved up. Just throw the following ingredients in a pot add water to cover it. Bring to a boil and then place it on a simmer for a couple hours( like 2-3). Strain once cooled and save the stock in Mason Jars to use for Turkey Soup
1 Turkey Carcass
1 onion peeled and cut in half
2 stalks of celery cut in half
2 carrots cut in half
2 tbsp Apple cider vinegar
1 bay leaf
Creamy Turkey & ‘Rice’ Soup (Katrina’s Kitchen)
3 cups left over turkey
2 tbsp grass fed butter, I like Kerrygold
2 cloves garlic chopped
1 onion chopped
3 stalks celery chopped
3 carrots peeled and chopped
2 cups cauliflower rice
5 cups turkey stock
1 cup full fat coconut milk
1 bay leaf
1 tbsp chopped parsley…
reserve half to top soup when finished Salt/ pepper
Place instant pot on Sauté and add butter and garlic for a minute or two to heat up. Add onions and sauté 3 more minutes. Place rest of ingredients in instant pot. Set to soup/stew setting. Once it beeps use quick release.
Top with fresh parsley. Serve and enjoy.
Ham and Cheese Sandwich (Melissa’s Kitchen)
I’ve been making this yummy sandwich for years with my Dad. It’s the best comfort food and really makes for a delicious lunch the day after.
2 Slices Good Seed (dave’s killer bread) or gluten-free bread/prefferred bread
few slices of leftover honeybaked ham
1 slice gouda and/or cheddar
1 tablespoon spicy brown mustard or mayo
Toast bread and add mustard or mayo. warm up ham topped with cheese slices in microwave or oven. Put ham and cheese between toasts. It’s good without cheese too.