Eat Right: Healthy Holiday Recipes for the Whole Family

Holiday meals are full of New Jammies’ traditional favorites, from turkey and stuffing to pumpkin pie topped with fresh whipped cream. With many of these holiday appetizers, entrees and desserts loaded with fat and calories, we like to discover some of the more healthier options for families, especially those with kiddos to please.

One way to start thinking healthy for the holidays is to consider switching out traditional ingredients for less sugar- and calorie-heavy items. Everyday Health healthy living newsletter offers these options, featured in its “11 Healthy Holiday Food Swaps” article. These include skipping:

• Full-fat dips, and eat yogurt dips (hummus with yogurt and lemon recipe)

• Some alcohol calories, drink wine spritzer instead (8 ‘skinny’ holiday cocktails)

• Candied yams, eat roasted sweet potatoes (low-calorie candied yams recipe)

• Store-bought, eat homemade stuffing (low-calorie stuffing)

• Traditional gravy, eat low-fat gravy (click here for recipe from the Mayo Clinic)

These recipes will be a hit with the family this holiday, and help with staying healthy:

Spinach Parmesan White Bean Dip

Found on Pinterest, one of our favorite resources for ideas for healthy recipes and fun holiday do-it-yourself projects, this simple, vegetarian, five-ingredient, gluten-free dip is “packed with protein and veggies, and tons of cheesy flavor.” Sounds great to us!

Ingredients
1 cup baby spinach, packed
1 15 oz. can white beans, small
2 tbsp freshly squeeze lemon juice
1 tbsp olive oil
1/4 cup Parmesan cheese

Instructions

1. Blend in food processor; salt and pepper to taste.

2. Serve with carrots, celery, cauliflower, pita chips or any healthy chip or veggie stick that goes great with dips.

 

Wild Rice with Cranberries & Almonds

This low-calorie (120 per 1/2 cup), low-cholesterol (0 mg) side dish, courtesy of the American Diabetes Association’s Recipes for Living, is a healthful holiday option that can be made for a big dinner, or a small get-together with lots of leftovers, as it serves 11. According to the ADA, wild rice takes longer to cook than other rice, but it has a lower glycemic index of 45 compared to white rice with a glycemic index of 70. This is important for those holiday guests with diabetes or other special diet considerations. The toasted almond slices and dried cranberries are a nice touch for any holiday spread.

Prep Time: 10 minutes

Ingredients
1 tablespoon olive oil
1 small onion, diced
3 1/2 cups water
1 cup fat-free, reduced sodium chicken broth
2 (4-ounce) boxes wild rice
1/3 cup slivered almonds, toasted
1/3 cup dried cranberries

Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes.

2. Add the water and chicken broth to the pan and bring to a boil.

3. Add the rice; cover and cook according to package directions; usually about 50-60 minutes.

4. Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free, including the chicken broth, and this can be made gluten-free.

 

Orange Glazed Turkey with Potatoes & Carrots

The American Heart Association offers many healthy options for traditional recipes on its website at recipes.heart.org. This citrus-roasted recipe for a turkey breast, to make holiday prep easier, caught our eye for a healthy take on festive meals.

”Try this new Simple Cooking with Heart take on traditional turkey. Its seasoning gives the dish a base of flavor, and orange marmalade adds tangy sweetness. Serve with potatoes and carrots. Enjoy the taste of Thanksgiving year-round!”

Ingredients
6 Servings
Nonstick cooking spray
1.5-1.75 lb. boneless, skinless turkey breast (all visible fat discarded)
2 tsp. dried mixed herbs (mix a combination of any/all – rosemary, basil, parsley, tarragon, chives, thyme, sage)
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
3 Tbsp. orange marmalade
1 lb. washed potatoes (can use any type of potatoes), cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
4 medium carrots (peeled, cut into 1-inch pieces)

Instructions

1. Preheat oven to 375 degrees.

2. Spray a 9×13 inch casserole dish with cooking spray. Place turkey in the dish.

3. In a small bowl, mix dry ingredients (herbs, salt, pepper, garlic powder). Rub half of mixture over the turkey.

4. Spread marmalade over turkey.

5. Stir potatoes, carrots and oil in to remaining herb mixture. Place vegetables in dish around the turkey. Bake for 1 hour.

6. Remove from oven and let sit 5-10 minutes to allow juices to redistribute.

 

Spiced Caramel Apples

Better Homes and Gardens knows a little something about entertaining, and has spent decades being one of the foremost experts on food. So it’s no surprise they’ve put together a list of Healthy Apple Desserts that includes this easy recipe that slow cooks while everyone is visiting.

“Instead of serving caramel apples on a stick, we cut apples in half, topped them with a sprinkle of cinnamon and cloves, and cooked them in a slow cooker. We added a drizzle of caramel topping later, along with a few chopped pecans, to create a healthy apple dessert that wows.”

Ingredients

1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 medium red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
1/2 cup apple juice or apple cider
1 tablespoon lemon juice
2/3 cup sugar-free caramel ice cream topping
1/2 cup toasted, chopped pecans

Instructions
1. In a small bowl, combine cinnamon and cloves. Core and halve the apples.

2. Place 1/2 of the apple halves in a 3 1/2- to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture.

3. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.

4. Cover and cook on low-heat setting for 2-1/2 to 3 hours, stirring gently halfway through cooking time.

5. Spoon apples and cooking liquid to individual serving dishes. Drizzle with caramel topping and sprinkle with pecans.

 

New Jammies was born as an environmentally responsible company offering 100% certified organic cotton and flame retardant-free children’s pajamas. Learn more at newjammies.com.

Eat Right: Healthy Fall Recipes for Football Season

Football FieldNew Jammies celebrates the start to the football season each fall with playful designs for the tiniest of fans. Our navy-and-kelly-green Football Field collection is always a fan favorite. And this autumn, we’ve introduced the fun Football Tough design for a new twist on our gridiron action prints.

With every new football season also comes the chance to try new tailgating recipes. And New Jammies found these healthy alternatives to game-day snacks that will make football fans of all ages happy:

Oven-roasted CauliflowerOven-roasted Cauliflower Bites with Cilantro Yogurt Dip
Courtesy Simply Organic

Simply Organic organic spices, seasonings, and baking flavors provides this spicy oven-roasted cauliflower recipe featuring freshly grated ginger and organic turmeric for a golden texture perfect for fall. This easy Greek yogurt sauce with green onions, cilantro and garlic adds a burst of cool flavors.

Cauliflower
1 large head of caulilfower
2 tablespoons extra light olive oil, plus more for the pan
2 tablespoons melted butter
1 tablespoon freshly grated ginger root
1 teaspoon Simply Organic Turmeric
1/2 to 3/4 teaspoon Simply Organic Red Pepper Flakes
1/2 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Black Pepper
Juice from half a lemon

Dip
1 cup Greek yogurt
2 whole green onions, minced
1/4 cup minced fresh cilantro
3/4 teaspoon Frontier Sea Salt
1/2 teaspoon Simply Organic Garlic Powder

Directions
1. Preheat your oven to 425 degrees and lightly oil a rimmed, aluminum baking sheet.
2. In a medium bowl combine the Greek yogurt, minced green onions, cilantro, garlic powder and salt. Stir to combine; cover with plastic wrap and refrigerate until ready to serve.
3. Meanwhile, in a large bowl combine the oil, butter, ginger, turmeric, red pepper flakes, black pepper, salt and the juice from half a lemon. Whisk to combine.
4. Cut the cauliflower into bite size pieces (not too small) and toss them in the spicy ginger-turmeric dressing until evenly coated.
5. Scatter the cauliflower on the lightly oiled baking sheet and slide them into your preheated oven. Roast the cauliflower for 20 to 25 minutes until golden, rotating the pan halfway through. Do not toss or flip the cauliflower or you will not achieve a good caramelization.
6. Once the cauliflower has finished roasting, let it cool for 5 minutes before serving.a

Avocado BruschettaBruschetta with California Avocado and Basil
Courtesy California Avocado

Whip up these fresh and savory bite-size snacks from California Avocado. Place the thin slices of avocado on the toasted bread first so the tomato-avocado mixture stays on the bread better and is deliciously moist. If you prefer a drier bruschetta, omit half the avocado. Also try the tomato-avocado mixture over pasta, rice, grilled chicken or beef. Serves 8.

Ingredients
1 to 2 ripe Fresh California Avocados, seeded and peeled
1/2 lb. Roma tomatoes, sliced lengthwise and diced
1/4 cup diced red onion
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil leaves, plus additional for garnish
1 to 2 medium cloves garlic, minced
As needed freshly ground pepper and salt, to taste
1 sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted

Directions
Thinly slice half of the avocados, then cut the slices in half crosswise. Reserve.
Dice the remaining avocado.
In medium bowl, lightly combine the diced avocado, tomatoes, onion, olive oil, basil, garlic, pepper and salt.
Top each slice of toasted bread with 2 or 3 of the reserved avocado slices. Top with about 1 heaping Tbsp. of the tomato-avocado mixture.
Garnish each with small leaf of basil, if desired.

Green ChilesTex-Mex Squash Casserole
Courtesy Mountain Harvest Organics

Mountain Harvest Organics is an organic farm based in the Appalachian Mountains whose website, mountainharvestorganic.com, features a blog about the farm-to-table lifestyle and a section with recipes. From Swiss Chard and White Bean Stew to this quick-and-easy Tex-Mex Squash Casserole and a sweet oatmeal Pear Crisp, there’s an abundance of options for healthy fall eats on the inspirational site.

Ingredients
2 small yellow squash, sliced
1 teaspoon cumin
2 small zucchini, sliced
4 ounces green chilies, chopped
1 medium onion, sliced
2 cups yellow corn
1 teaspoon garlic, minced
1/2 cup cheddar, grated
2 tablespoons oil
1/2 cup Monterey jack, grated

Directions
Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients.
Place in a lightly oiled 2-quart casserole dish.
Bake at 400 degrees for 20 minutes. Serve warm.

Pear Crisp
Courtesy Mountain Harvest Organics

Ingredients
6-7 pears
1/3 cup all-purpose flour
2/3 cup oatmeal
3/4 cup brown sugar
1/2 cup raisins
1/2 cup butter
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions
1. Preheat oven to 375 degrees. Slice pears and combine with 1/4 cup of the brown sugar, lemon juice and raisins. (The brown sugar is optional and used to sweeten the fruit some. The raisins are also optional).
2. Combine flour, oats, 1/2 cup of brown sugar, cinnamon, nutmeg, salt together in bowl. Cut butter in with the dry ingredients until mixture is crumbly.
3. Cover bottom of buttered cake pan with fruit mixture (square 8 inch pan that holds 6 cups). Sprinkle flour/oat topping over fruit and bake for 30 minutes. Serve warm, plain or with whipped cream or vanilla bean ice cream.

PumpkinPumpkin Cookies
Courtesy EatingWell

Those familiar tastes of fall, cinnamon, nutmeg and allspice, make for a rich and flavorful pumpkin cookie to top off any game-day tailgating spread. These cookies are packed with Vitamin A in the pumpkin puree — a 1-cup serving contains more than seven times the daily value — which is great for vision, a healthy immune system, and proper functioning of the heart, lungs and kidneys. And the cup of raisins provide fiber, vitamins, minerals and poly-phenol antioxidants. Makes enough for a football team at 3 1/2 dozen cookies.

Ingredients
3/4 cup canned organic pumpkin puree
3/4 cup packed brown sugar
1/2 cup nonfat plain yogurt
2 tablespoons canola oil
1 teaspoon vanilla
1 cup raisins
2 cups sifted cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Directions
Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.
Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Eat Right: Healthy Summer Eats Perfect for Picnics

With fresh produce in abundance and plenty of sunshine to help gardens grow, summer is the perfect time for New Jammies kids to eat healthy. Picnics are an ideal way to share a meal outside while enjoying summer activities and bond with family and friends.

At New Jammies, we especially love anything organic and farm-to-table, in this case farm-to-picnic blanket, to keep our kids as healthy as they can be. These healthy summer picnic ideas make eating fun and nutritional for kids of all ages:

imageUpdated Waldorf Salad
Recipe courtesy health.com
Photo: Amy Kalyn Sims

Using low-fat mayo keeps this salad creamy but under 10 grams of fat. Plus the lemon juice adds a tangy taste and keeps the apples from browning. At 153 calories, this is a traditional salad made healthy with

Ingredients
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
2 small (Gala or Fuji) apples, cubed
1 cup seedless red grapes, halved
1/3 cup dried cranberries
1/4 cup coarsely chopped walnuts
1/4 cup thinly sliced celery (about 1 stalk)
8 Boston or Bibb lettuce leaves
Preparation

Directions
1. Combine mayonnaise and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well.
2. Add the walnuts and celery, and mix well. Serve it on a bed of 2 lettuce leaves. The salad can be refrigerated up to 2 hours before serving.

Vegan Strawberry-Banana ‘Dillas
Recipe courtesy onegreenplanet.org

This is a delicious, healthy snack to satisfy any sugar cravings with the natural sweetness of fruit. Bananas have a low glycemic index, meaning that the body absorbs the sugar gradually, eliminating spikes in blood sugar. Strawberries are very high in Vitamin C, extremely important for a good immune system. Cinnamon boosts the metabolism by slowing the rate at which the stomach empties after meals.

Ingredients
1 teaspoon coconut oil
1 whole wheat tortilla (use corn for GF)
2 tablespoons crunchy, salted almond butter
½ banana, chopped
2 – 3 strawberries, chopped
dash of cinnamon

Directions
1. Melt 1 teaspoon of coconut oil in a skillet over medium heat. Place tortilla in skillet and rotate so that it gets coated in the oil.
2. Spread out almond butter over one half of the tortilla. Top the almond butter with the banana and strawberries.
3. Sprinkle fruit with cinnamon.
4. Fold the plain side of the tortilla over the covered side. Flip.
5. Remove from pan when golden brown and slightly crunchy. Cut up in four pie-shaped pieces and enjoy.

imageLemony Orzo-Veggie Salad with Chicken
Recipe courtesy Ivy Manning, Cooling Light on myrecipes.com
Photo: John Autry; Styling: Leigh Ann Ross

This colorful orzo and chicken main dish salad is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing. It’s a great use for leftover or rotisserie chicken.

Ingredients
3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast $
1/2 cup diced English cucumber
1/2 cup prechopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

Directions
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat.
3. Add chicken and next 4 ingredients (through dill); toss gently to combine.
4. Sprinkle with cheese.
Blueberry Lemonade
Recipe courtesy Bobby Flay and foodnetwork.com

This refreshing, fruit-filled drink can be modified with a sugar substitute or honey, if preferred, to cut down on calories.

Ingredients
3 cups blueberries
3/4 cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
Ice cubes

Directions
Place the blueberries and sugar in a blender and puree.
Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher.
Stir well and pour over ice.

Eat Right: Whole Foods for the Holidays

46462_471058762932291_1055129273_nIt’s no secret that when it comes to the holidays, food takes center stage for New Jammies families. So there’s no better time than now to establish healthy habits for kids with whole food recipes. Whole food is defined as “food that has been processed or refined as little as possible and is free from additives or other artificial substances.”

These food types include fresh fruits and vegetables, local, grass-fed meats, fish, eggs, dairy and cheese, whole-wheat and whole-grains, local- and home-baked goods, seeds and nuts. A whole food diet avoids refined grains and sugars, high-fructose syrups, food loaded with fillers and preservatives, and junk and fast food, especially.

During the holidays, hearty meals can be made fresh with all-natural ingredients grown in the garden and frozen after harvest or, in warmer climates, local farmer’s markets. Traditional dishes such as roasted turkey and squash, sweet potatoes and yams, Brussels sprouts, cooked carrots, creamed spinach, quinoa with mushrooms, corn casserole, green beans with almonds, cranberry salad, whole-grain rolls, baked apples, and gluten-free pumpkin pie.

These recipes from Whole Foods, located online at wholefoodsmarket.com/recipes, can help families plan for a healthy whole food turkey dinner this holiday:

Roast Turkey with Apples and Onions
Serves 12 with leftovers

Ingredients:

· 1 (14-pound) turkey, neck and giblets removed
· 2 tablespoons unsalted butter, melted
· 1/4 cup chopped fresh sage
· 2 cloves garlic, finely chopped
· 1 tablespoon kosher salt
· 1 teaspoon ground black pepper
· 5 crisp apples, such as Pink Lady or Fuji, peeled, cored and quartered
· 5 red onions, quartered

Preheat oven to 475°F.

Pat turkey dry inside and out with paper towels; brush skin with butter. In a small bowl, combine sage, garlic, salt and pepper. Loosen skin over the turkey breast meat with your fingers and work a little of the sage mixture under the skin and over the meat. Sprinkle remaining mixture over skin and in the cavity of the turkey. Tie the legs together with kitchen twine and tuck the wings under the body; place in a large roasting pan fitted with a rack and roast 20 minutes.

Lower oven temperature to 350°F, tent breast loosely with a piece of foil and roast 1 hour longer. Remove turkey from oven, remove foil and baste with pan juices. Arrange apples and onions around turkey and continue to roast (without foil covering) until a meat thermometer inserted into the thickest part of the thigh registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, about 2 hours more.

Transfer turkey to a platter and let rest 30 minutes before carving. Cover pan with foil to keep apples and onions warm and serve alongside turkey.

Quinoa with Balsamic Roasted Mushrooms
Serves 6

Ingredients:

· 1/4 cup balsamic vinegar
· 2 teaspoons Dijon mustard
· 1 pear, peeled, cored and cut into chunks
· 1 garlic clove, halved
· 2 pounds Portobello mushrooms, stemmed and gills scraped out
· 1 cup red or white quinoa
· 3 cups tightly packed fresh spinach, chopped
· 4 green onions, thinly sliced
· 1/2 cup slivered almonds, toasted
· 1/8 teaspoon fine sea salt
· 1/2 teaspoon ground black pepper

Preheat the oven to 475°F.

Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing.

Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.

Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.

Brussels Sprouts with Roasted Chestnuts
Serves 6

Ingredients:

· 10 chestnuts
· 1 large or 2 small red bell peppers, diced
· 1 1/2 pound Brussels sprouts
· 1 tablespoon olive oil or safflower oil
· 1/4 cup water

Preheat oven to 400°F.

Slash an “X” through chestnuts; on the flat side of nut. Place them, cut side up on a cookie sheet and roast for 20 minutes. When cool enough to handle, remove husk. Cut chestnuts into small pieces and set aside.

Clean and trim sprouts. If sprouts are large, cut in half vertically. Heat oil in a large skillet and sauté red pepper for 3 minutes. Add Brussels sprouts and sauté 3 more minutes.

Add water, cover, and steam about 5 minutes. Remove lid, stir in chestnuts, and cook, uncovered, until chestnuts are warmed through and sprouts are tender, being careful not to overcook sprouts. Serve immediately.

This rec12060_481840848520749_1695193353_nipe for Mashed Sweet Potatoes with Greek Yogurt, contributed to Food and Wine at foodandwine.com, by Todd Porter and Diane Cu, is a great option for a whole food side that babies eating solids and toddlers can enjoy, as well as the whole family:

Mashed Sweet Potatoes with Greek Yogurt
Serves 4

Ingredients:

· 2 pounds sweet potatoes or yams, peeled and cut into 1/2 inch pieces
· 1 tablespoon unrefined brown sugar
· 1 tablespoon pure maple syrup
· 1/2 teaspoon ground cinnamon
· 1/2 cup Greek yogurt

Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.

Drain the sweet potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl. Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes. Mash to your desired texture and serve warm.

Healthy and homemade recipes from food blogger the Wellness Mama, online at wellnessmama.com, offer whole food-friendly options for traditional holiday fare that will have the family asking for seconds:

Healthy Grain-free Paleo Green Bean Casserole
Serves 8-10

Ingredients:

Onion Topping

· 2-3 medium onions, very thinly sliced
· 2 eggs
· 3 tablespoons of heavy cream or coconut milk
· 2-3 tablespoons of coconut flour
· ½ cup coconut oil or tallow for frying (I use tallow)

Healthy Cream of Mushroom Sauce

· ½ cup butter
· ½ cup cream or coconut milk
· ⅓ of onion mix above
· 8-10 mushrooms, finely diced
· ½ tsp garlic powder
· Salt and pepper to taste
· 4-5 egg yolks
· Coconut milk or water to thin

Other

· 5 cans of cut or french style green beans (Can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid.)

Thinly slice all the onions, separate, and put in medium bowl.

Add the two eggs and the heavy cream and mix well until evenly incorporated.
Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)

Put tallow in large skillet and turn on medium high heat. When hot, add the coated onions and evenly brown, turning occasionally. When browned, remove from heat and set aside.

In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.

Add extra milk or water if needed to thin (only a few tablespoons might be needed). Drain green beans and pour into a 9×13 baking dish. Pour the cream mixture over and mix well until incorporated.

Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn) and green beans are heated.

Sugarless Cranberry Sauce
Serves 8

Ingredients:

· 2 bags of fresh cranberries (usually 12 ounce bags)
· ¾ cup pineapple juice or orange juice (I recommend pineapple)
· ½ cup of applesauce (no sugar added)
· ½ cup of water
· Juice and zest of one orange
· 3-4 tablespoons of honey or to taste (optional)

Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil.

Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
Reduce to a simmer and pour the juice and zest over the cranberry mixture.

Simmer 10-15 minutes and remove from heat.

Cool completely and store in fridge at least 4 hours but preferably overnight before serving.

NOTE: This is not as sweet as store versions. Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed.
Bon appetite, and happy holidays!

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