Recipe Roundup

By Dani Mann /

13 November 2018

Holidays like Thanksgiving can mean major food overload! But, with the right ingredients you can go into that food coma without feeling quite as guilty! 😉


2 lbs Brussels sprouts
1/3 cup pecans, chopped
1 small red onion, chopped
¼ cup BBF Almond Oil
3 tbsp agave
Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400°F
2. Cut off the ends of the Brussels sprouts and cut in half.
3. Place sprouts, pecans and onions in a large bowl. Toss with almond oil and agave. Season with salt and pepper.
4. Spread Brussels sprouts evenly on a large baking sheet and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Stir them several times while roasting.


2 lbs multi colored baby carrots
¼ cup BBF Coconut Palm Sugar
3 tbsp. water
¼ cup BBF Almond Oil
1 tbsp. chopped fresh sage, plus sprigs for garnish
Salt and freshly ground pepper, to taste

1. Preheat oven 425°F.
2. In a small pan, heat water, oil and coconut palm sugar until smooth, about 2 minutes.
3. Place carrots in a large bowl and toss with sugar mixture. Spread in a single layer on a baking sheet. Sprinkle with salt, pepper and sage.
4. Roast, stirring occasionally until golden, about 20 to 30 minutes.
5. Top with sprigs of fresh sage and serve.



5 pounds red skinned potatoes, cleaned and halved
3 Tbsp BBF Almond Oil
1 small onion, chopped
2 Tbsp garlic, mined
12 oz mushrooms, cleaned and sliced
1/3 cup vegan butter
½ – 1 cup of unsweetened almond milk
Salt and pepper to taste

1. Preheat oven to 350°F.
2. Fill a large pot half way with water and bring to a boil. Add potatoes and boil until soft, about 20 minutes.
3. While the potatoes are cooking, heat almond oil in a sauté pan. Add onion and cook on high heat for a few minutes. Add garlic and mushrooms. Saute for about 5 – 7 minutes, stirring frequently.
4. Drain  potatoes and add to a large mixing bowl. Add vegan butter and milk and beat for 1-2 minutes. 5. Add onion and mushroom mixture and beat until combined. Place in a large casserole dish, cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes.


1  3-4 lb pumpkin
2 tbsp BBF Almond Oil
1 small white onion, chopped
2 tbsp garlic, minced
1½ cups celery, chopped
1½ cups carrots, chopped
2 apples, chopped
1 loaf marble rye, broken into 1” pieces
1-2 cups vegetarian broth
1½ tbsp. parsley
1½ tbsp. sage
1½ tbsp. thyme
1½ tbsp. rosemary

1. Preheat oven to 350°F.
2. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and pepper.
3. Place bread on a cookie sheet in a single layer. Bake for 10-15 minutes, stirring frequently until bread is dry.
4. Heat oil on medium high heat in a large skillet. Add onions and sauté for 3 minutes. Add garlic and cook for 3 more minutes. Add celery, carrots and apples and cook for 3 mi Remove from heat and add herbs.
5. In a large mixing bowl, combine bread and vegetable mixture. Pour in vegetable stock until coated but not soggy.
6. Place hollowed pumpkin on a baking and fill with stuffing leaving 1 inch at the top for expansion. 7. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Serve in pumpkin.


¼ cup BBF Almond Oil
1 tbsp dried thyme
1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried parsley
1 tbsp salt
1 fresh turkey (10 to 12 pounds)
1 apple, chopped,
1 carrot, chopped,
½ onion, chopped

1. Preheat the oven to 350 degrees F.
2. Remove the giblets from the turkey and wash inside and out. Remove any excess fat and pat the outside dry. Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey cavity.
3. In a small bowl, combine the oil and herbs. Brush the outside of the turkey with the herbed oil. Stuff the cavity with the apple, carrot and onion.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.


3 cups Butternut Squash – Peeled and Cubed
1 tsp ground cinnamon
1 tsp salt
3 Tbsp BBF Naturally Refined Avocado oil
1 yellow onion -diced
1 apple – peeled and diced
2 Tbsp Curry Paste ( we used Masaman)
2-3 cups veggie broth, depending on thickness desired
1 can coconut milk
4 Tbsp PBfit
Salt and pepper to taste

1. Preheat oven to 425-degrees.
2. Place the peeled and cubed butternut squash on a baking tray.
3. Add the 2 Tbsp of the Avocado oil, salt and cinnamon. Using you hands or a spoon mix it around til everything is evenly coated.
4. Roast in oven for 20-30 minutes or until fork tender.
5. While squash is roasting, in a soup pot, saute the onion and apple in the 1 Tbsp of Avocado Oil until soft. Add the curry paste and mix around.
6. Next add the broth, coconut milk and Pbfit. Mix well to combine.
7. Remove Squash from oven, add to the pot.
8. Using an immersion blender or standard blender, blend soup til it is completely smooth.
9. Adjust seasoning if needed.
10. Enjoy!


½ cup of unsalted butter
½ cup Demerara Sugar
1 can sweetened condensed milk
3 medium bananas
1 ½ cups heavy cream
3 Tbsp BBF Monk fruit sweetener
1 tsp Vanilla
1 square dark chocolate
1 batch of the Peanut butter pie crust

1. To make the caramel filling, put butter and sugar in a heavy bottomed pan over medium heat, stirring often until sugar has mostly dissolved.
2. Pour in the sweetened condensed milk. Stir until thickened and all of the grains of sugar have dissolved. After it is thickened. Pour into bowl to cool completely.
3. To assemble, slice the bananas directly into your cooled prepared pie crust. Pour your caramel over the bananas.
4. Whip the cream and monk fruit sweetener and vanilla together until you have soft peaks. Layer on top of your pie.
5. Grate some of the dark chocolate over the cream.
6. Enjoy.


2 Tbsps avocado oil
3 cups onions, chopped
2 cups celery, chopped
1 cup mushrooms, diced
1 cup cauliflower, chopped small
1 cup apple, cored and diced
¼ cup dried cranberries, chopped
¼ cup parsley, chopped
1 ½ tbsp poultry seasoning
1 tsp salt
1 tsp pepper
1 ¾ cup almond flour
¼ cup coconut flour
5 eggs whisked

1. Preheat oven to 350-degrees.
2. Heat Avocado oil in a large pan over medium heat. Add onion, celery, mushrooms, cauliflower, apple, poultry seasoning, and salt and pepper. Saute until very soft.
3. Transfer to a bowl. Stir in cranberries, parsley, almond flour, coconut flour and mix well. Add the whisked eggs and stir until combined. Transfer to 9×13 baking dish.
4. Bake for 45 mins or until browned on top.


2 ½ lbs cooked sweet potatoes/Yams
¼ cup almond milk
1 egg
1 tsp vanilla extract
⅓ cup maple syrup
4 Tbsp BBF Coconut oil
1 tsp cinnamon

1 cup pecan pieces
¼ BBF coconut palm sugar
2 tbsp water
1 tsp cinnamon

1. Preheat oven to 375-degrees.
2. Pierce the skin of the sweet potatoes with a fork. Place on baking sheet and bake until soft. Let cool and remove skins.
3. Place all ingredients in a stand mixer with a paddle attachment and mix until well blended.
4. Scrape yam mixture into a greased 8×8 pan.
5. Place coconut palm sugar, water and cinnamon in a frying pan and cook over medium heat. Stirring continuously. Once bubbling add in pecans and continue stirring until they are coated. Cook for 3 minutes, be careful not to burn.
6. Once coated, transfer pecans to some parchment and separate so they don’t stick in a giant clump. Once cooled top yam casserole with pecans.
7. Bake at 375 degree oven for 45 minutes, or until golden brown on top.

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