These recipes were contributed by Jennifer Fielden, a Mansfield resident, and originally appeared in the MansfieldNOW October 2015 issue.
Breakfast Egg Muffins
- 1 large sweet potato, peeled and chunked
- 1/2 medium yellow onion, chunked
- 1 small organic Gala apple, chunked
- 2 Tbsp. Kerrygold butter (or ghee)
- 12 free-range, local eggs
- 1/2 lb. cooked pastured bacon, crumbled
- 1 Tbsp. fresh parsley, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 1/2 tsp. dried dill weed
- Place sweet potato, onion and apple in a food processor and chop well. Transfer the mixture to a heated pot. Add butter and cook approximately 5 minutes, adding salt to taste. Allow to cool.
- Butter a muffin pan with Kerrygold butter. Add 1/2 cup of mixture to each muffin cup and press down using the bottom of a glass. Bake at 400 F for 10 minutes.
- In a large bowl, mix eggs with the remaining ingredients and whisk well. Pour egg mixture on top of baked sweet potato mixture, filling to 2/3 full. Bake at 400 F for 15 minutes, or until center is set. Allow to cool for about 10 minutes before loosening the sides with a knife and removing from the tin.
Spicy Chicken Meatballs
- 1 lb. organic, local ground chicken
- 1/2 cup organic kale or spinach, chopped
- 1 fresh jalapeño, seeded and finely chopped
- 1/2 cup bell peppers (red, orange or yellow), finely chopped
- Juice of 1/2 medium lemon
- 1 free-range egg
- 1/2 cup white onion, finely chopped
- 1 tsp. dried parsley
- 1/4 tsp. dried cumin
- 1/4 tsp. chili powder
- 1/2 tsp. cracked black pepper
- 1 tsp. garlic powder
- 1/8 tsp. ginger
- 1 1/2 tsp. sea salt
- 2 Tbsp. high-quality, extra-virgin olive oil
- In a large bowl, mix together all of the ingredients well.
- Form the mixture into golf ball-size balls and place on a baking sheet or in a baking dish. Cook at 375 F for 25-30 minutes, or until fully cooked. Serve as desired.
Garlic-infused Mashed Cauliflower
- 1 head organic cauliflower
- 4 garlic cloves, peeled and smashed
- 2 cups organic chicken broth (or bone broth)
- 1 Tbsp. Kerrygold butter (or ghee)
- 1 tsp. fresh chives
- Sea salt and fresh cracked pepper, to taste
- Remove cauliflower leaves and cut into large chunks. Place in a large pot with garlic cloves and broth. Bring to a boil; reduce heat and cover for 10 minutes.
- Transfer cauliflower to a blender and blend until smooth. Add butter, chives, sea salt and pepper to taste. Serve and enjoy.
Roasted Brussels Sprouts and Butternut Squash
- 3/4 cup raw walnuts, chopped
- 4 cups butternut squash, cut into 1/2-inch cubes
- 3 cups Brussels sprouts
- 2 Tbsp. coconut oil
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 2 Tbsp. maple syrup
- Roast walnuts on a lined baking sheet at 350 F for 10 to 15 minutes, or until slightly golden. Place in a bowl and set aside.
- Combine all other ingredients in a large bowl, then spread on lined baking sheet. Roast at 375 F for 25 minutes, or until squash is fork tender.
- Add walnuts, mix and serve.
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