Paleo / No Sugar Added Apple Crisp

Paleo / No Sugar Added Apple Crisp!

Ingredients

4 apples
2 tsp lemon juice
1 Tbsp vanilla extract, divided
1 Tbsp cinnamon, divided (I use Saigon cinnamon)
½ tsp nutmeg
1 cup almond flour - I use this
¼ cup coconut oil
½ cup pecans, chopped

Instructions

Preheat your oven to 400 degrees.
Core, peel, and thinly slice the apples. Toss the apples with the lemon juice and 2 tsp vanilla extract. Add 2 tsp cinnamon, and nutmeg and toss again. Place in an 8x8" baking dish.
Melt the coconut oil, then mix in the almond flour, pecans, and 1 tsp cinnamon.
Sprinkle over the apples, then sprinkle the remaining 1 tsp vanilla extract over everything.
Bake at 400 degrees for 20 minutes covered, then another 10-20 uncovered. The apples should be somewhat soft and bubbling when it's finished.

Recipe Inspiration:  Erika at Living Well Mom

Roasted Brussel Sprouts & Squash

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Ingredients:::::

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)
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Instructions:::

Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Sweet Potato Casserole

Sweet Potato Casserole

Ingredients:::::

3 pounds sweet potatoes, peeled and cubed
1/3 cup butter (or ghee), softened
1 tablespoon cashew milk
2 eggs
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
1 1/2 cups chopped pecans, divided
Cinnamon, for sprinkling

Instructions:::::

Boil water in a large saucepan over medium heat.
Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
Drain off the water.
Preheat the oven to 350 degrees.
Add the butter and milk to the drained potatoes.
Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
Spray the bottom of a 8x11" pan with coconut oil spray.
Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
Sprinkle the top with the remaining pecans.
Dust the top with additional cinnamon.
Bake for 40 minutes.
Serve warm.