Posts Tagged ‘Cranberry Sauce’

Paleo Cranberry Sauce


Cranberry Sauce

12 oz Cranberries

1 cup Orange Juice

¼ cup raw Honey

1 tsp Ginger (fresh)

½ tsp Orange Zest

¼ cup Light Agave (or raw Sugar or Coconut Crystals)

pinch Cinnamon

*Optional: pieces of Orange

Mince the ginger and orange zest. Boil the orange juice, ginger and zest on high heat.

Once the liquid is boiling, add the cranberries. Reduce heat to medium (about a 4 on my stove) and cook uncovered for 7-10 minutes, stirring occasionally until the cranberries have burst.

Remove from heat and add the agave, honey and cinnamon. Stir and set aside to cool. Once the cranberry sauce reaches room temperature, cover and refrigerate. Can be done several days in advance.

This is AMAZING on turkey, chicken or even steak. LOVE these fall / Thanksgiving recipes!!!! ENJOY!

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Thanksgiving Dinner Ideas

20111108-175829.jpg  Cranberry Sauce

20111108-175904.jpg  Slow Roasted Turkey Breast

20111108-180034.jpg  Roasted Acorn Squash Mash

Thanksgiving dinner can be CLEAN & yummy without all of the added preservatives, fat & calories.  Here is meal example I whipped up on a random week night.  SUPER yummy, satisfying, EASY & Amy Approved!!!

Cranberry Sauce
1 bag fresh cranberries
1 cup freshly squeezed orange juice (I used 4 oranges & squeezed by hand)

1.  Squeeze the oranges (by hand) into a measuring cup.  Place the cranberries & orange juice in a pot & slowly bring to a boil, making sure to stir from time to time.
2.  As the cranberries cook, they will eventually pop.  When all cranberries have popped (about 5-8 minutes), the sauce is ready.
3.  Cool in the refrigerator and serve with your thanksgiving turkey.
TIP:  If too bitter add 1 tbsp organic sugar

Turkey Breast
1 turkey breast thawed / bones on (about 1.5 lbs)
White wine
Coconut oil
Herbs & spices of your choice (I used salt/pepper, garlic salt, dill & cayenne pepper)

1.  Place your turkey breast in your crock pot in the morning before work.
2.  Rub w/ coconut oil & place the herbs & spices on top.
3.  Pour in enough white wine to almost cover your turkey breast.
4.  Cook on low for 8 hours.

Roasted Acorn Squash Mash
1 acorn squash
2 tbsps unrefined coconut oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp ground coriander seed
1/2 tsp cinnamon
Sea salt & freshly ground black pepper to taste

1.  Preheat your oven to 375 F.
2.  Cut each squash in half, but leave the seeds in.  Place cut end up on a baking sheet & roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender.  Remove once cooked & let set for several minutes.
3.  Meanwhile, in a medium skillet over a medium heat, saute the onions in the coconut oil.  Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
4.  Add garlic to the skillet, followed by the coriander, cinnamon, salt & pepper.  Continue to cook for about 2 minutes.
5.  Remove the seeds from the squash & discard.  Spoon out the tender part of the squash and discard the skin.  Roughly mash up the squash and add it to the skillet.  Mix well.  Only leave on heat long enough to blend flavors.


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