Journal: If you could choose five words to describe yourself, what would they be? Would flexible be one of them? Write them out in your journal – then consider how flexibility plays (or does not play) a role in your life. [Click here for additional Journal exercises]
SPARK ~ Thought of the Day: Quote of the Day: … Eliminate the unnecessary so that the necessary may speak. ~ Hans Hofmann Essential Element: Our brain requires sleep to process the information from the day. Critical sleep cycles involve hormone balancing that affects everything from your energy and moods to your metabolism … [click here to read Spark Insight: Rest and Repair] Journal:The people that know you the best know it when you haven’t slept. Slow, chronic sleep deprivation wears away at our minds, our bodies, and our relationships. Take a poll this week. Ask three people closest to you if they think you are operating in a well-rested state – or in a state of exhaustion. Write down their responses. [Click here for additional Journal exercises]
Line a cookie sheet with aluminum foil. Place bacon on sheet and bake at 425 degrees until crispy, flipping halfway through. Remove bacon to drain on paper towels. Add extra-virgin olive oil, shallots, and garlic to the pan, and saute 1 to 2 minutes. Add Brussel sprouts and coat in oil. Season with salt and pepper. Cook Brussel sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover, and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and mix together with cooked bacon bits. Serve!
4 cups fresh cranberries (or try Dr. Camilla’s variation and substitute Lingonberries!)
1 cup water
1 cup unfiltered apple juice
Juice from 1 orange
1 teaspoon fresh grated ginger
½ Tablespoon ground cinnamon
2 Tablespoons raw organic honey (make it 4 Tablespoons if you like a sweeter sauce)
In a large soup pot, add the cranberries, water, apple juice, and orange juice, and bring to a boil. Add the ginger, cinnamon, and honey, and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.
One of the first things people panic about on their first Paleo Thanksgiving is the stuffing. Trust me, this stuffing tastes way better than the kind you get in a box, and it’s way better for you!
This dish serves 8-10. Be sure to use extra-lean ground beef (grass-fed, preferably) and soaked walnuts.
1 pound ground pork, pork sausage, or combination of ground pork and ground turkey (ground beef is also a viable option – just make sure it’s not too lean or it won’t have the flavor needed)
2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
1 medium sweet onion, diced
4 stalks of celery, diced
1 apple, cored and finely diced
Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
1/2 tsp. garlic powder
1/2 tsp. sea salt
Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
Saute the meat and celery for 3-4 minutes on medium heat, making sure that the meat/sausage gets broken up into really small pieces as it cooks (big chunks are not very stuffing-like!). We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
Add the onion and apple, and cook for another 2-3 minutes.
Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The meat should NOT be totally cooked at this point – there should still be some pink.
Pull everything out of the pan, and move into a 9 × 13 baking pan (or two 6 × 9 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.