Thanksgiving salad

3 sweet potatoes
olive oil
1 tsp paprika
2 tsp garlic powder (divided)
2 cans chickpeas (rinsed and dried)
1 tsp chili powder
12-16 oz shredded Brussels sprouts
1 cup extra virgin olive oil
1 cup shredded Parmesan
1/2 cup tahini
3 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
4 cloves garlic
24 oz chopped/shredded kale (or 3-4 bunches)
Salt and pepper, for taste

Prep Sweet Potatoes:
Slice sweet potatoes into thin wedges. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Prep Chickpeas:
Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.
Roast:
Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.
Shred Brussels Sprouts:
Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.
If oven space allows: Add them to roast for 15 minutes.
If not: Wait until sweet potatoes and chickpeas finish.

Make Dressing
Combine remaining ingredients (except kale) in a blender. Blend until smooth.

Massage Kale:
Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

Assemble:
Add roasted sweet potatoes, Brussels sprouts, chickpeas to the kale.

Toss & Serve:
Mix everything together. Enjoy!

Beef stew

3 pounds beef stew meat
2 teaspoons salt
1 teaspoon black pepper
2-3 T olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
1 cup water
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound baby yukons, cut in half, or yukon gold potatoes cut into large chunks

In the Instapot, heat 1 tablespoon of olive oil and brown the meat in batches, adding salt and pepper as listed above; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning.) Transfer the meat to a large bowl and set aside.

Add the onions and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes, and add the garlic toward the end. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Seal and pressure cook for 50 minutes.

Add the carrots and potatoes. Pressure cook for 40 minutes.

Chicken tikka masala

½ cup Greek yogurt (preferably 2% or full fat)
1½ teaspoons salt
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander

1 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cut into 2-inch chunks



In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil. Broil for 7 to 8 minutes, turning halfway.

Pumpkin bread/muffins

240 g flour (I used 120g all purpose, 60g ww pasty, and 60g buckwheat)
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 teaspoon ground nutmeg

1/2 cup white sugar
3/4 cup brown sugar
1½ sticks (¾ cup) unsalted butter, melted (or combo of butter and avocado oil)
2 large eggs
1 (15-oz) can 100% pumpkin

Preheat the oven to 325°F and set an oven rack in the middle position. Spray loaf pan or add muffin liners to tin.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg, and sugars. Mix until well combined. Add beaten eggs, butter, and pumpkin and mix.

Turn the batter into the prepared pans (muffin liners should be 2/3 full); bake muffins for about 25-30 minutes and loaf for about 1 hour or more.

Black eyed peas with collard greens

1 T olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 ¼ cups dry black eyed peas (no need to soak)
4 cups vegetable broth
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 T soy sauce
1 tsp liquid smoke
1/2 tsp salt

1/2 tsp pepper

1 bundle collard greens, bulky stems removed, leaves chopped into bite-sized pieces


Press “Saute” on the Instant Pot. Once hot, add oil and onion and sauté for 4-5 minutes, stirring occasionally, until onion is tender and translucent.
Add bell pepper and minced garlic and sauté for 1 additional minute, then press “Cancel.”

Add all remaining ingredients except collard greens and stir to combine. Then top with collard greens, but don’t stir (this helps keep the beans submerged in the liquid rather than some winding up on top of the greens).

Cover with lid, press “Pressure Cook,” and cook on high for 17 minutes. Allow to naturally release pressure for 15 minutes, then manually release any remaining pressure.  Taste and adjust seasonings as needed.

Coconut flour chocolate chip cookies

1/2 cup nut butter (peanut butter, sunbutter, or other)

2 T avocado oil

1/3-1/2 cup brown sugar

2 eggs

1.5 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp salt

1/2 cup coconut flour

1/3-1/2 cup chocolate chips

1) Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

2) Mix the nut butter, oil, and sugar with a whisk.  Add the eggs and vanilla continue to whisk.
Sprinkle the baking soda, cinnamon, and salt over the top and mix. Sprinkle in the coconut flour and mix. Using a spatula, fold in the chocolate chips.

3) With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.

4) Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft.   Allow to cool.

Chana masala

1 T avocado oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 jalapeno, seeds removed, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons cumin seeds
2 teaspoons paprika
1 teaspoon garam masala
15-ounce can of diced tomatoes with juice
1 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt
2 T lemon juice

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.