Healthy Holidays: Light Corn Bread Stuffing

Pic source. 

This cornbread stuffing is a personal family recipe! My stepmom makes it every year and we can all thank her for the recipe! It is different than your typical stuffing, but just as mouth watering. 🙂

By the way, it’s perfect for leftovers as it freezes really well.

PART I

First we have to make the cornbread.

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup millet flour
  • 2 free range organic eggs
  • 1/4 tsp celtic/himalayan sea salt
  • 1 Tbsp. coconut oil (for cooking)

Method:

  1. Pre heat oven to 425 degrees F
  2. Take coconut oil and place on a skillet
  3. Once fully preheated, put the skillet in the oven
  4. Pour dough mixture onto skillet and let it start baking (add more oil if necessary so it won’t stick)
  5. Bake for 30 minutes

In the meantime…

Part II

Ingredients:

  • 1 yellow onion
  • 1 white onion
  • 1 bunch green onion
  • 6 large stalks celery
  • 2 cups vegetable broth
  • 3 eggs
  • Salt & pepper, to taste

Method:

  1. Take a 12 x 12 baking dish and oil with coconut oil
  2. Chop up onions, green onion and celery
  3. Place it all into your baking dish
  4. By now, the cornbread should be finished. Crumble pieces onto baking dish
  5. Scramble your eggs, salt and pepper together in a separate dish then pour over mixture
  6. Add vegetable broth
  7. You want your mixture to be soupy, but not so much that there will be liquid leftover once the cornbread has soaked it up while baking
  8. Mix lightly but don’t allow cornbread to crumble too much or will come out mushy
  9. Bake all together (still on 425 F) for about 45 min and until top is golden brown and it is no longer “soupy”

Tips:

~Make sure you have enough salt and pepper to your liking!

~ If it is too soupy take it out, add more cornbread and bake some more

Happy early Thanksgiving! xoxo

Are you ready to start living extraordinarily as if it were truly nothing out of the ordinary? Contact Danielle today and claim your complimentary session where you can explore your Optimal Beauty dreams, health and overall wellness together. 

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Get Ready for the Holidays: Healthy Green Bean Casserole

From the wonderful Detoxinista.

Pic source. 

This casserole seems a little more complicated than most other recipes I put up on here. However, it is  easy to make I promise! There’s just a few extra steps…

On the plus side, it is DELICIOUS! The best I have ever had and full of beautifying ingredients.

Ingredients:

  • 1 yellow onion
  • 1 Tbsp. coconut oil
  • 2 cups parsnip, chopped
  • 10 oz. mushrooms, chopped
  • 1 lb. fresh green beans
  • 3 cloves garlic
  • 1/4 cup nutritional yeast
  • 1 1/2 cups water
  • 1 1/2 tsp. celtic/himalayan sea salt

Method:

  1. Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Sauté gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking.
  2. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
  3. While the onions are cooking, you’ll have plenty of time to steam the parsnips.
  4. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, and bring the water to a boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork.
  5. Transfer the steamed parsnips to your blender container, and set it aside.
  6. Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch.
  7. Note: At this point, cook the green beans to be as tender as you like– if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like.
  8. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
  9. Once the onions have finished caramelizing, you can use the same pan to sauté the mushrooms and garlic. Melt another pat of coconut oil or butter, and sauté the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
  10. Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
  11. Into that same blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
  12. Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may end up with more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
  13. Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish!
  14. At this point, you could cover the dish and store it in the fridge until you’re ready to heat and serve.
  15. When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

It’s easier than it looks and like I said above, so delicious!!

I hope you enjoy a happy, healthy Thanksgiving and Holiday season!

Are you ready to start living extraordinarily as if it were truly nothing out of the ordinary? Contact Danielle today and claim your complimentary session where you can explore your Optimal Beauty dreams, health and overall wellness together.