Thanksgiving Ideas

Here are a couple of Thanksgiving recipes I make every year.

Cauliflower Stuffing

Ingredients:

• 4 tbsp butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 head cauliflower, riced
• 1 cup mushrooms, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 2 tbsp fresh rosemary, chopped
• 1/2 cup bone broth
• Salt and pepper to taste

Instructions:

• In a large skillet, melt butter.
• Add onion, carrot and celery.
• Sauté until soft.
• Add cauliflower and mushrooms and season with salt and pepper.
• Cook until tender.
• Add parsley, rosemary and sage and stir until well combined.
• Pour bone broth over mixture and cover with lid.
• Cook until totally tender and liquid is absorbed.

I made a green bean casserole with heavy cream, no canned soup, and a crispy bacon topping rather than fried onions.

Brownie Lava Bowls

Ingredients:

• 1/2 cup almond butter
• 1/4 cup cream
• 1/8 cup cocoa powder
• 1 tsp vanilla extract
• 1 egg
• 1/4 tsp baking soda
• Dash pumpkin pie spice
• 2 ceramic coffee mugs
• 2 cups water
• Butter for greasing

Instructions:

• Combine all the ingredients in a large mixing bowl and mix well.
• Grease coffee mugs with butter, on all sides.
• Add water to the slow cooker.
• Pour even amounts of the batter into mugs and set them inside the slow cooker.
• Don't fill the mugs more than half way full since the batter will rise and bubble over.
• Cover and cook on high for about 1 1/2 - 2 hours, depending on the desired cake-like consistency.
• Knife inserted into the center of brownie should come out mostly clean.
• Remove lid and allow to cool before serving.

*Add raw nuts to the top for a crunchy topping along with homemade whipped cream.