Creamy Homestyle Turnips

Ingredients

• Creamy 2 Tbsp butter
• 3 Cloves garlic, minced
• About 2-2 1⁄2 pounds of turnips cut into small cubes
• 3⁄4 cup heavy whipping cream
• 1⁄4 cup chicken stock
• 1⁄2 cup grated Parmesan cheese
• 1 green onion, minced
• 1⁄2 tsp oregano
• 1⁄2 tsp parsley flakes
• Salt and pepper to taste

Directions

1. Melt butter in large skillet over medium heat
2. Add cubed turnip and cook until just tender – 5 minutes
3. Add minced garlic and cook until it starts to brown – 2 minutes
4. Add cream to turnip, bring to simmer and cook until tender -10 minutes
5. Add parmesan cheese, green onion and seasonings – cook 1-2 minutes

*use the chicken stock to thin the mixture if needed
Serves Four

Pink Lentil Curry

Ingredients

• 1 1⁄2-2 cups pink lentils
• 1 Tbsp avocado oil or expeller pressed canola
• 1⁄2 cup carrots, chopped
• 1⁄2 cup celery, chopped
• 1 cup onion, chopped
• 1-2 cups cabbage, chopped
• Curry powder to taste
• 4 cloves garlic, minced
• 1 Tbsp minced ginger root
• 1 Tbsp soy sauce, or to taste

Directions

1. Pick through lentils and remove and debris, rinse thoroughly in a colander
2. Place lentils in a pot with enough water to cover (usually 3 cups to 1 cup of lentils)
3. Bring to boil and quickly lower heat to simmer, partially covered, until lentils are thick and tender – 15-30 minutes
4. While lentils are cooking, heat oil in a skillet and add vegetables and cook until barely tender – 7 minutes
5. Stir in curry powder, ginger and garlic and simmer a few more minutes
6. Add vegetables and soy sauce to lentils. Toss together, adjust seasonings and cook to blend flavors for another few minutes.
*can be served as a hearty side dish or as a meal with some rice or topped with a fried egg

Pumpkin Pie Chia Pudding

Ingredients

• 1 1⁄2 cups milk or milk alternative
• 3⁄4 cup pumpkin puree
• 12 drops of SweetLeaf stevia drops, 3 Tbsp Swerve, or as little sugar as needed to sweeten.
• • 1 tsp vanilla extract
• 1⁄2 tsp cinnamon
• 1⁄4 tsp ginger
• 1⁄4 tsp nutmeg
• 1/8 tsp ground clove
• 1/4 cup chia seeds

Directions

1. Whisk together milk, pumpkin, vanilla and spices in a bowl
2. Whisk in chia seeds
3. Allow to chill in refrigerator for a couple hours or overnight

* To prevent the seeds from forming clumps, it helps to give the
pudding a second stir after the first 15 minutes in the refrigerator.

Shredded Brussels Sprouts Salad

Ingredients

• 1 pound Brussels Sprouts
• 1⁄2 cup dried cranberries
• 1 ripe avocado, diced
• 1⁄4 cup shredded Parmesan cheese
• 2 Tbsp freshly squeezed lemon juice
• 6 Tbsp extra virgin olive oil
• Salt and pepper to taste

Directions

1. Shred the Brussels sprouts using a mandolin, food processor or sharp knife
2. In a large bowl, toss the sprouts with the other 3 ingredients
3. Whisk the lemon juice with olive oil and salt and pepper
4. Dress the salad with the dressing and season with additional salt and pepper to taste.

Serves Four

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