Watch our November heart-healthy cooking class on YouTube

Chef Chrissie Erwin joined us in November to show us some heart-heathy dishes we could make to replace traditional high-fat, high-sedum holiday favorites. You can watch that demo on our new YouTube channel by clicking here.

Chef Chrissie also sent along recipes

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Healthier Holiday Inspiration with Class Chef to Order 2020Low Carb/ Paleo Stuffing

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Ingredients	Supplies
1 1/2 tablespoons Olive Oil	Cutting boardChef’s knife Large sauté pan Measuring cups Measuring spoons
1 cup Diced Onion, about half a large onion 1 cup Chopped Celery 1 1/2 tablespoons Minced Garlic 6 cups Cauliflower, cut into small, bite-sized florets1 teaspoon Poultry Seasoning 1/2 teaspoon Ground Sage 1/2 teaspoon Sea Salt, plus more to tasteBlack Pepper
1/2 cup Low Sodium Chicken Broth, or vegetable broth
	Instructions
Step #1 1.	Heat the olive oil in a large pan on medium-high heat. Add fresh herbs to infuse oil and remove and chop to add at end
of cooking.
Step #2 2.	Add in the onion, celery and garlic and cook, stirring frequently, until the onion is golden brown and tender, about 8 minutes.
Step #3 3.	Reduce the heat to medium and stir in the cauliflower.
Step #4 4.	Cook until the cauliflower just begins to soften and brown, stirring frequently, or about 10 minutes.
Step #5	Add poultry seasoning, sage, salt and a pinch of pepper and cook one minute.
Step #6 5.	Stir in the broth, cover, and cook until the cauliflower is tender and the liquid is absorbed, about 10 minutes. Season
with salt if needed and add in fresh herbs chopped.

Ginger Infused Sweet Potatoes

Ingredients	Supplies
3-6 Sweet Potatoes 1 can coconut milk 1 inch peeled ginger cut into slices 4 TB Butter or Coconut (your preference) Celtic Salt & Pepper to taste	Medium pot Cutting boardChef’s knife
	Preheat Oven 400 degrees		Instructions
Step #1	Roast sweet potatoes until fork slides easily in and out of potato about 1 hour depending on oven
Step #2	While potatoes are cooking in small pot combine coconut milk/ heavy whipping cream and ginger heat and until hot then turn off and let

Healthier Holiday Inspiration with Class Chef to Order 2020

	ginger infuse
Step #3	Allow potatoes to cool until you can handle and start to peel
Step #4	In large bowl mash sweet potatoes add fat of choice and add enough ginger infused liquid to make the right consistency
Step #5	Add salt and pepper and enjoy!

Rutabaga Smash with Grass Fed Butter or Coconut Oil

Ingredients	Supplies
3 to 4 rutabagas, peel and dice (or parsnips, celery root all are great alternatives to potatoes) WaterSalt Pepper Butter, coconut oil, avocado or olive oil	Large pot Cutting board Chef’s knife Large bowl Potato smasher or hand/ stand mixer Strainer
	Preheat Oven 400 degrees		Instructions
Step #1	In large pot combine rutabagas and water with a little salt, cook until soft, 45 to 60 minutes
Step #2	Drain rutabagas in strainer and place in large bowl
Step #3	Add your choice of fat and seasoning and adjust to your taste.

Green Beans with Roasted Red & Yellow Pepper with Crispy Shiitake Mushrooms

2# Green Beans, wash and cut ends of beans
2 Red Peppers (roasted, peeled, seeded, cut into strips)
2 Yellow Peppers (roasted, peeled, seeded, cut into strips)
1 # Shiitake Mushrooms, stems removed, thinly sliced
1 stick, Butter, unsalted
Kosher or sea salt to taste
Black Pepper to taste
2 TB your choice of oil (or infused garlic oil, note below)
Directions:
Preheat oven 425 convection
On stove get big pot of water boiling add salt until water is saltly.
Roast Peppers on stove until black and charred, place in bowl cover with plastic (5 to 10 minutes), then peel and deseed, cut into small strips

Cranberry Orange Spiced Sauce

2 cups or 1 bag (16 oz) washed and sorted 1⁄2 cup coconut sugar

Healthier Holiday Inspiration with Class Chef to Order 2020

1⁄2 cup maple syrup
1 cup orange juice, fresh squeezed plus skins to sauce, zest of two oranges
1 tsp ginger
1 lg. Cinnamon stick
1⁄2 tsp. allspice
1⁄2 tsp. cloves
2 tsp. cinnamon, ground
3-4 slices of fresh ginger peeled or 1 tsp ground ginger
Heat orange, sugar and cinnamon sticks bring to boil then add cranberries and remaining ingredients the simmer then until thickened.

Crust less Pumpkin Pie Cups

1.5 Cup full fat coconut milk 2 Tsp grass-fed gelatin
1/2 Cup Pumpkin puree
1/4 Tsp vanilla extract

1⁄4 cup Maple syrup 1/4 tsp Cinnamon
1 tsp Ground ginger 1⁄2 tsp cloves

1⁄4 tsp nutmeg

Instructions

Add the coconut milk to a sauce pan and bring it to medium-low heat
Whisk in the pumpkin, vanilla, ground cloves, cinnamon, ginger and maple syrup
Once the liquid is warm add in the gelatin and quickly whisk it to make sure it doesn’t clump Pour the mixture into a glass bowl and store in the fridge for 3-24 hours
Serve in mini pudding dishes and dust with cinnamon
The longer you keep this in the refrigerator the thicker your pudding gets! I love the consistency after about 8 hours, so consider making it at night for the following day!