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Preheat the oven to 425°F and line a large baking sheet with parchment paper. Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use). Place the sweet potatoes on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. Turn the slices and roast for 10 to 15 minutes more, or until tender.
In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.
When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste. Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.
Preheat oven to 400F. Trim the woody ends of asparagus spears, making all pieces the same size. Roll a piece of ham around each piece of asparagus, securing with a toothpick inserted horizontally so the piece of asparagus will lay flat on the baking sheet. Lay asparagus on a baking sheet with parchment paper, staggering the pieces so you’ll be able to turn them.
Roast asparagus for 8-10 minutes on the first side, or until the ham is lightly browned. Turn asparagus pieces over and roast 5-7 minutes more on the second side, until asparagus is barely tender-crisp and ham is lightly browned on both sides. Repeat with more asparagus pieces if you’re only using one baking sheet. Serve hot, with mustard dipping sauce on the side if desired.
With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic and salt. Mash the ingredients together with a large fork or potato masher until the avocado is nice and creamy. To ensure that the onion flavor doesn’t overpower the guacamole, rinse the chopped onion under running water (I used a fine mesh colander). Pat the onion dry with a paper towel. Add the onion, chopped cilantro and jalapeño (if using) to the bowl and mix well. Gently stir in ½ of the pomegranate seeds. Sprinkle remaining pomegranate seeds over guacamole, along with some additional chopped cilantro and feta (if using).
Preheat oven to 325 degrees F. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F.
In a small bowl, combine thyme, rosemary, tarragon. Place ham in a roasting pan and season with salt and pepper. Rub herbs all over ham and set aside until ham reaches room temperature, 30 to 45 minutes.
Preheat oven to 350 degrees F. Bake ham until an instant-read thermometer inserted near the bone reaches 155 degrees F, 2 - 2 ½ hours (about 25 minutes per pound). Transfer ham to a wire rack. Tent ham loosely with aluminum foil and let stand until the center of ham registers 160 degrees F on an instant-read thermometer, 25 to 30 minutes more. Once ham has rested, transfer to a cutting board, carve, and serve.
Add the cranberries, water, orange juice, Dijon mustard, apple cider vinegar, and honey to a pan; season with salt and pepper to taste. Bring the mixture to a boil; lower heat and simmer 8 to 10 minutes, stirring occasionally. Remove from heat and allow to cool; mash the cranberries as needed.
Preheat oven to 300 F. Score the skin of the ham with a sharp knife in a diamond pattern. Place the ham in a roasting pan and brush with the cranberry sauce, ensuring everything is well covered. Place in the oven and bake 1 1/2 hours to 2 hours; brush with the remaining sauce every 25 minutes. Let rest 4 to 5 minutes before slicing; serve with any remaining sauce.
Preheat oven to 400°. In a large bowl combine all ingredients except lemon zest. Once tossed together spread brussels sprouts over baking sheet with parchment paper in a single layer. Bake for 30-35 minutes and/or when brussels sprouts can easily be pierced by a fork. Transfer to a serving bowl top with grated lemon zest, serve and enjoy.
Bring a large pot of water to a boil and de-stem your green beans. In a small bowl mix together the olive oil, a smashed clove of garlic (you'll remove it later), lemon zest, a big squeeze of lemon juice, salt and pepper. Boil green beans until tender but still vibrant green and a little bit crunchy. This will depend on the size of your green beans (about 2-4 minutes). Drain green beans in a colander, and rinse under cold water. Let them dry for a bit then transfer green beans to a bowl and toss with some of the dressing. Taste and add more dressing to your liking. Serve.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a Tbsp. of mash from each half to make room for the filling, ½ cup total.
Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice and scallions and stir. Add the steamed broccoli, a few pinches of salt and pepper, and toss to coat.
Fill each potato half with cheddar cheese (if using), the broccoli mixture, more cheese, scallions and sprinkle with the pumpkin seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and/or microgreens.
Pumpkin Pie Pudding
In a small bowl mix all the ingredients together for the pumpkin pudding. Pour into your desired serving glass. I used a stemless champagne glass.
For the whipped topping: In a small bowl whisk together all of the whipped cream toppings. Pour over the first layer. Refrigerate for 30 minutes or more to help the coconut cream set better.
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