Honeycrisp Apple Salad with Ginger-Turmeric-Orange Avocado Oil
Prep Time: 15 Min
Ingredients: 8 oz bag of mixed greens, 2 Honeycrisp apples silvered, 1/2 cup dried cranberries, 1/4 cup pecans, 1/2 cup gorgonzola crumbled, 1/2 lemon juice, 1/4 cup ginger turmeric orange avocado oil.
Add all dried ingredients to the salad. Top with lemon juice and oil and toss.
Pecan-Almond crusted turkey breast
Prep Time: 25 minutes
1 lb organic turkey breast cut in 1/2 inch filet
1 cup pecan and almond meal
2.5 cups avocado oil
Cut the turkey breast into 1/2 inch filets in thickness. Beat the 2 eggs in a bowl and add salt pepper to taste.
Dip filets of turkey into the egg mixture on both sides.
Add pecans to blender or chopper and blend to a smooth powder like consistency. Mix with almond meal and roll both sides of turkey in it. Fry in avocado oil until golden brown for one minute on both sides. Make sure to keep the heat on the stove at low at all times.
Brussel Sprouts with Garlic Infused Avocado Oil
Prep time: 10 min, Total Time: 15 min
Cut and half brussel sprouts and cut in half. Add the oil to the bottom of the pan. Add turkey bacon pieces and the brussel sprouts. Sautee on low heat for 5 to 7 minutes. Do not over cook the brussel sprouts because they will become brown very fast. They should remain a vibrant green color when sautéed on low heat in avocado oil.
It is not a Thanksgiving meal without the cranberry sauce! Ours is super simple and is more on the tangy than the sweet side to pair it with all the fruity, citrus and slightly sweet side dishes.
Just add one 16 oz bag of cranberries, 1.5 cups of water and 1 cup of raw organic sugar to a pan on the stove and let it simmer until the berries cook into a sauce. If it’s too tangy, you can add more sugar for your taste. We like ours on the tangy slightly sweet side.