Three Thanksgiving Recipes We Want to Eat Year Round!

1.  Brussels sprouts had such a bad rap growing up.  Suddenly, their trending “moment” arrived and ever restaurant was topping these delicious little cabbage look alikes with pancetta or bacon.  I like my to keep my veggies sans meat and The Crunchy Radish does a delicious take on Brussels Sprouts with Shiitake Bacon, recipe found here.


1.  My cousin Amy is a Holistic Nutrition Counselor and fabulous chef who has become known as the "Quinoa Queen" in our family.  She shared her recipe for Kale Salad with Acorn Squash, Apples, and Pepitas below and we can't wait to eat it!

Kale Salad with Acorn Squash, Apples and Pepitas

For the Salad

1 giant bunch of kale (about 4 cups)

2 acorn squash

¾ cup raw pepitas (pumpkin seeds)

2 crisp apples (not too tart)

3 tablespoons extra virgin coconut oil

2 teaspoon brown sugar

Splash of salt and olive oil

For the Dressing

1 garlic clove, minced

½ teaspoon of Celtic sea salt

1/3 cup fresh apple cider

1 tablespoon maple syrup

1 teaspoon cumin

1/2 cup extra virgin olive oil


Preheat your oven to 400°F.  In a small pan combine the coconut oil and brown sugar over medium-low heat and stir until melted.  Take off the heat.  Cut off the ends of each acorn squash and scoop out the seeds. Slice squash into 1/2-inch round slices.  Place squash rings on 2 large baking sheets.  Brush the oil mixture over both sides of the squash rings.  Sprinkle with salt and pepper. 

Slice apples into thin slices and add to the coconut oil remaining in the pan.  Stir and then place apples in a single layer on a separate baking sheet.

Bake the squash rings for 20 minutes, flipping once halfway if desired.  Add apples after 10 minutes so that the apples cook along with the squash for 10 minutes. Take them both out of the oven when they are just lightly browned.

To make the dressing, chop and mash a clove of garlic into a bowl or small jar with a little of the salt. Mix together with cider, syrup, cumin, olive oil and remaining salt.

While everything is cooling, wash and chop the kale and place in a large salad bowl.

Toast pepitas in a dry skillet on medium-low heat until fragrant. After taking the pan off the heat, toss with a dash of olive oil and salt.

Assemble salad by layering the squash rings on top of the outside of the kale bowl.  Place apples and pepitas in the center.  Drizzle dressing over everything and serve!

This recipe can be made ahead of time by preparing the dressing, squash, apples and pepitas the day before and just assembling after bringing all ingredients to room temperature.

3.  Sweet and salty desserts are the tops.  Jessica Seinfeld's Chocolate Popcorn can satisfy your sweet tooth and help you avoid gorging yourself on pies, cookies, and cakes post-thanksgiving feasting.