Recipes

Ingredients

¼ cup + 3 Tbsp. cranberries, divided

2 cloves garlic, minced

3 Tbsp. avocado oil

3 Tbsp. balsamic vinegar

1 Tbsp. orange juice

2 teaspoon coconut aminos

¼ cup red wine

1 Tbsp. rosemary leaves

½ teaspoon black pepper

¾ teaspoon sea salt

4 chicken thighs

Zest of one orange

Instructions

1. Using a food processor, roughly chop ⅓ c of cranberries for 5-10 seconds.  Add in garlic, avocado oil, vinegar, orange juice, coconut aminos, red wine, salt, pepper and rosemary.  Blend to combine.

2. Pat down chicken thighs until dry and add to a bag.  Pour cranberry mixture over the chicken and transfer to refrigerator.  Allow to marinate for at least 90 minutes.

3. Preheat oven to 400°F. Add chicken to a large baking dish and top with the remaining cranberries.

4. Bake for approximately 35-40 minutes or until chicken is baked through and skin is crispy.

5. Remove from oven and top with orange zest before serving. Enjoy!

Serves 4

Inspired by www.unboundwellness.com

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Orange Cranberry Balsamic Chicken Thighs

Servings

Servings

Popper Ingredients

1 lb. ground turkey
2 cup sweet potato, shredded or riced
1 cup fresh cranberries
2 Tbsp. coconut flour
2 Tbsp. coconut oil
2 teaspoon rosemary
2 teaspoon sage
2 teaspoon parsley
1 teaspoon sea salt

Cranberry Sauce Ingredients

12 oz. fresh or frozen cranberries
Zest of 1 orange
¼ cup orange juice
½ cup grade B maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice

Instructions

1. Prepare cranberry sauce well ahead of time to allow it to cool. Place all ingredients for cranberry sauce in saucepan and cook over low heat, stirring occasionally, until the cranberries are soft, about 10 minutes.
2. Increase the heat to medium and cook another 5 minutes or so until the cranberries burst. If chunky sauce is preferred, remove from heat. If a smoother sauce is desired, continue cooking for another 5 minutes to soften cranberries even further.
3. Transfer cooked cranberry sauce to a bowl and let cool completely before serving. Sauce can be made ahead and stored in the refrigerator for 1 week.
4. When ready to serve poppers, Preheat the oven to 400°F and line a baking sheet with parchment paper.
5. Add the fresh cranberries to a food processor and set it to shred or chop for 10-15 seconds. Remove the cranberries and use a paper towel to clean up any excess juice.
6. Combine all of the ingredients in a large mixing bowl and mix well to combine.
7. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter. (you’ll have about 20-22 poppers) and place them on the baking sheet.
8. Bake in the preheated oven for 25-28 minutes flipping halfway through. Crisp further under the broiler if desired for 1-2 minutes.
9. Remove from the oven and allow to cool slightly before serving with store-bought cranberry sauce or by themselves. Enjoy!

Serves 4

Inspired by www.unboundwellness.com

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Cranberry Sweet Potato Turkey Poppers

Servings

Servings

Ingredients

Fig Tapenade
1 cup dried figs
½ cup water
1 cup kalamata olives
1 Tbsp. olive oil
½ teaspoon balsamic vinegar
1 Tbsp. fresh thyme, chopped

Paleo Walnut Crackers
3 cups blanched almond flour (not almond meal)
1 ½ teaspoon Celtic sea salt
1 cup walnuts, chopped
2 large eggs
2 Tbsp. olive oil or grapeseed oil

Instructions

Fig tapenade

1. Place figs in a food processor and pulse for 30 seconds, until well chopped.
2. Add water and pulse to create a paste.
3. Add olives and pulse until incorporated.
4. Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth.
5. Serve in small bowl with Paleo Walnut Crackers.

Paleo Walnut Crackers

1. Preheat oven to 350°F.
2. In a large bowl, stir almond flour, salt, walnuts, eggs and oil until combined.
3. Separate dough into two halves.
4. Place each dough half between 2 pieces of parchment paper.
5. Roll out dough to ⅛ inch thick.
6. Remove top piece of parchment paper.
7. Repeat process with other piece of dough.
8. Cut flattened dough into 2-inch squares with a knife or pizza cutter.
9. Place parchment paper and dough on cookie sheet or baking tray.
10. Bake for 10-12 minutes, until golden brown.
11. Cool and serve with Fig Tapenade

Inspired by www.elenaspantry.com

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Fig Tapenade with Paleo Walnut Crackers

Servings

Servings

Ingredients

4 lbs. Brussels sprouts, halved
6 Tbsp. olive oil
Celtic sea salt and pepper
3 cups fresh cranberries
3-4 Tbsp. pure maple syrup or honey
1 Tbsp. grated ginger
1 ½ teaspoon orange zest (could also use splash of orange juice)
2 sticks butter
2 Tbsp. chopped shallots or leeks
½ teaspoon fresh thyme

Instructions

1. Preheat oven to 400°F.
2. Toss Brussels sprouts with olive oil, salt and pepper. Spread onto 2 baking sheets.
3. Roast 30-40 minutes, stirring halfway through.
4. In a saucepan, combine cranberries, maple syrup (or honey,) ginger and optional orange zest. Stir over medium heat until cranberries start to break down.
5. In a second saucepan, heat the butter over medium high heat. Stir and continue to cook until butter is a golden brown (about 3-4 minutes).
6. When butter is golden, add thyme and shallots.
7. Add butter mixture to cranberry mixture.
8. Place roasted Brussels sprouts on a serving platter, spoon butter sauce on top and enjoy!

Serves 4

Inspired by www.ohlardy.com

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Roasted Brussels Sprouts with Cranberry Butter Sauce

Servings

Servings

Ingredients

1 whole, pasture-raised chicken
4 Tbsp. grass-fed butter
1 lime or ½ lemon
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon cayenne powder
Celtic sea salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Pat butter on outside of chicken, underneath breast skin and inside the carcass.
3. Mix chili powder, garlic powder, onion powder and cayenne powder together in small bowl.
4. Sprinkle both sides of chicken with spice mixture. Use salt and pepper inside the carcass.
5. Broil chicken for 10 minutes, breast side down, until skin is nicely browned.
6. Flip to breast side. Broil for another 10 minutes at 425°F.
7. Reduce oven temperature to 325°F, for 1-1.2 hours (or until internal temperature is 175°F-180°F.) Baste with juice every 15 minutes.
8. Remove from oven. Baste with juices. Squeeze fresh lime (or lemon) over chicken.
9. LET REST 10 MINUTES (very important!) Add a little extra salt and pepper to your taste and enjoy!

Serves 4

Inspired by www.westonaprice.org

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Butter Chili Lime Chicken

Servings

Servings