Man oh man, does this look and taste good! Stuffing in general tends to be "stuffed" with high fat and cholesterol but this new version is modified it quite a bit for a much healthier spin so it's lighter with far less butter and added fat . It's also a great place to add some nutrition with the kale and dates. The beauty of the colors and the crunch of almonds in this preparation compliments a beautiful heritage or organic turkey for the full effect of a decadent holiday meal thats a little lighter than the usual fare.
1 loaf sourdough bread (sourdough has the least amount of gluten of any bread type)
6 tbsp. extra-virgin olive oil (plus more in a spray bottle)
1 lb. turkey sausage, casing removed
2 cups diced onions
1 sprig rosemary
2 tsp. thyme leaves
1 tsp. kosher salt, plus more to taste
Black pepper, to taste
2 large bunches Tuscan kale
12 dried Medjool dates, cut in half lengthwise
1 cup dry sherry
2 cups chicken or turkey stock
2 tbsp. unsalted butter
1 cup roughly chopped toasted almonds
A seasonal and delicious twist on our favorite snack food! I prepared this last night in our fall inspired Healthy On You cooking class and it was a big hit. The subtle, yet sweet flavor of the butternut squash adds a delightful surprise to this lovely dip. Add garnishes like minced parsley, pepitas, pinenuts, and a generous splash of your favorite olive oil. It's easy and a great way to introduce fall to your friends and family!
Psst...don't forget the Healthy On You Moroccan Spice Blend garnished as pictured. Thank you ladies!!
Makes one generous sized bowl of dip
1 cup fresh butternut squash, peeled and cubed
1 15oz. can of organic chick peas drained and rinsed
4 cloves garlic, skin on
4 cloves garlic, peeled + minced
4 tbsp. fresh lemon juice
⅓ cup Tahini
¼ cup olive oil, plus more for roasting garlic & squash
¼ cup water
Sea salt + pepper to taste (tsp each)
½ cup fresh parsley, chopped (reserve some for garnishing)
¼ tsp ground cinnamon
1 tbsp. Healthy On You Moroccan Spice Blend + more for garnishing
Pre-heat your oven to 400°. In a a small bowl using your olive oil sprayer, coat the squash and skin-on garlic and toss with a pinch of salt and pepper. Place on a small baking sheet and roast in the over for 25 minutes until the squash is fork tender. Remove from oven and set aside.
Using your blender, add the chick peas, and all the ingredients except the parsley and blend until smooth. If its too thick, add a little more water to the blender. Then add most of the parley and continue to blend for 20 seconds.
Chill the mixture in the refrigerator and when ready, scoop into the prettiest bowl, and garnish with the pepitas/pine nuts, olive oil, HOY Moroccan Seasoning and remaining parsley. Enjoy!!
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Just by looking at these photos you could see what a fabulous evening was had by all. I had a great group of ladies who were eager to learn how to prepare healthy fall meals in a festive environment among friends.
We started the class preparing a vegan butternut squash and apple soup generously seasoned with my Moroccan Spice Blend. Then baked our lovely carnival squash and used them as soup bowls. Absolutely delicious and beautiful too!
We moved on to preparing our warm farro salad with caramelized mushrooms. This dish was simple but oh so tasty...if you like the combination of mushrooms and fresh thyme, this is a great side dish that you can prepare throughout the coming holiday season.
The turkey meatloaf preparation was my favorite part of the class. I watched as these lovely ladies worked as a team to prepare three distinct turkey and vegetable meatloaf rolls. Everyone took care in listening and following my instructions and the result was three beautiful turkey vegetable rolls that did not disappoint.
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All year I wait for October. This was also true when I lived in NYC. I loved the cooler weather, the smells of cinnamon and other fragrant aromas of fall filling the air. It's the time of year that I truly enjoy enjoy baking everything from pumpkin inspired breads and pies to trying out all the fun new pumpkins that emerge in the farmers markets. San Diego has some of the same attributes, the evenings at least are starting to get cooler and our farmers markets are screaming "fall" with all the cool weather produce, including these cool pumpkins! This year, I've discovered the blue squash, otherwise known as Jarrahdale squash. It's beautiful with its blue/gray hue, extremely fragrant and highly nutritious.
The Jarrahdale squash looks ornamental but watch out, it just may be the best squash you've ever had. Split in half, remove the seeds and slice into 1/2" pieces. Coat lightly with olive oil, sprinkle with 1 tbsp Healthy On You Asian 6 Spice-which has a beautiful combination of organic anise, pepper, fennel seed, cinnamon, cloves and dried shiitake powder. Bake in the oven for 30 minutes until fork tender. This for a delightful side dish that pairs perfectly with roasted chicken, turkey meatloaf, or white fish for a beautiful dinner. The bonus is, your home will smell like the most delicious fall ever!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.