Vegan Meals

Feeling all the Thanksgiving vibes with this HONEY THYME CHICKEN, DAIRY FREE MAS…

Feeling all the Thanksgiving vibes with this HONEY THYME CHICKEN, DAIRY FREE MASHED RICOTTA CAULIFLOWER, and APPLE SAGE PECAN BRUSSELS! I have a few cauliflower and Brussels recipes, but these are two of my faves! Happy Thursday loves. I am going away Thanksgiving Day to go skiing and won’t be having a turkey feast, so I’ve basically been making all my favorite Thanksgiving Day foods this week 🙃🙃 I have also been testing chocolate recipes all week…and let’s just say I’ve been using my digestive enzymes! My favorite are the Digest All from @mrm_nutrition. I have tried a few and this one is definitely my go-to! If you’re like me an like to indulge, but your tummy doesn’t always appreciate it, I highly recommend trying these out! What are your Thanksgiving day plans?

Deets: chicken breast patted dry with paper towel, seasoned with salt/pepper/fresh thyme and brushed with honey, then seared on medium low heat in some ghee or butter for about 9 minutes, then flipped for another 6-8 minutes until cooked through. Brussels: one pound of Brussels cut in half and trimmed, blanched (boiled in salted water for 3 minutes), then dried off and tossed with 1/2 apple chopped, 1 clove minced garlic, 1 teaspoon chopped sage, salt/pepper to taste, and 2 teaspoons of coconut aminos. Toss it all in one tablespoon of butter or ghee and roast for 22 minutes on 425. Toss with some toasted pecans. Cauliflower: 1 head cauliflower, 1/4 cup dairy free or regular ricotta, 2 tablespoon butter/ghee, 2 cloves Garlic, Salt and pepper. Steam cauliflower and garlic together until soft. Then drain and blend/process all ingredients until smooth. •

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