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Balsamic Glazed Acorn Squash with Shallots and Rosemary

Adapted from http://www.seriouseats.com/ Ingredients 1 acorn squash, seeded, cut into aproximately 3 by 1 inch rectangles, peeled 8 shallots, peeled 2 tablespoons chopped fresh rosemary 3 tablespoons olive oil 3 tablespoons balsamic vinegar 1 1/2 teaspoons salt 1 teaspoon black pepper Procedures Preheat oven to 450°F. Place squash and shallots in a glass baking dish or on a high rimmed baking sheet. Sprinkle with rosemary. Drizzle olive oil and balsamic vinegar over vegetables. Toss... Read More
Posted by Katie Reed at Monday, November 25, 2013
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Roasted Brussels

Adapted from http://www.primalpalate.com Ingredients 1 Tbsp oil of choice 3 cloves Garlic, minced 4 cup Brussels Sprouts 1 tsp Salt and Pepper, to taste Process Preheat oven to roast at 400°F. Rinse Brussels sprouts and cut off ends. Place in glass baking dish and toss with 1 tablespoon melted coconut oil and salt and pepper to taste. Roast at 400°F for 20 minutes, stirring once after 10 minutes. Add minced garlic, give a final stir, and roast sprouts for 10 more minutes. Read More
Posted by Katie Reed at Monday, November 18, 2013
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Pumpkin Pie

Adapted from http://www.primalpalate.com/blog/bills-chiffon-pumpkin-pie/ Ingredients: 1 tablespoon unflavored Knox Gelatin 16 oz pure pumpkin puree 3 eggs, separated 1/2 cup unsweetened almond milk (we used Almond Breeze) 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon salt Liquid stevia extract Process: In a saucepan combine gelatin, a few drops of stevia based on your taste, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly.... Read More
Posted by Katie Reed at Monday, November 18, 2013
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Chestnut Stuffing

Adapted from http://thingsmybellylikes.com Chestnut & Rosemary Stuffing (serves 2-3) 16 chestnuts (or 1.5 cup’s worth once peeled) 1/2 small, white onion, finely chopped 3 tbsps butter 1 tbsp fresh rosemary leaves 1/2 tsp sage Carefully score an ‘x’ in the chestnuts. Bake them at 400 for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs. Melt the butter in a saucepan. Add the onion and saute for a few... Read More
Posted by Katie Reed at Monday, November 18, 2013
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Pie Crust

Adapted from elanaspantry.com Paleo Pie Crust: 2 cups blanched almond flour ¼ teaspoon celtic sea salt 2 tablespoons oil of choice or butter 1 egg Place flour and salt in food processor and pulse briefly Add coconut oil and egg and pulse until mixture forms a ball Press dough into a 9-inch pie dish Bake at 350° for 8-12 minutes Makes 1 pie crust Read More
Posted by Katie Reed at Monday, November 18, 2013
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