Zucchini Ribbons

Veggies! Out of all the things I recommend to my patients eating more vegetables is always #1! Especially during the holidays when there's an over abundance of drinks, desserts, and hefty main courses. When I know I've got something coming up where I will be indulging I really work on upping my veggie intake before and during the event. Today I'm lovin on some zucchini, and using it as the main part of dinner. I sauté the strips then top with Kalmata olives, feta, parsley and lemon zest. Using it as the noodles for spaghetti is a great way too!

-3 zucchinis sliced with a veggie peeler or however you like to do it.

-Place strips in a colander, sprinkle with salt. Let sit for five minutes then press out all extra water. 

- Sauté for 5 minutes in a pan with 2 Tbs olive oil, 3 chopped garlic cloves, 1 Tbs hot pepper flakes, and salt/pepper to taste. 

Homemade Holiday Gifts- Mint, Lavender, and Basil Body Scrub

Dry hands are a big issue for me during the winter months with constant cooking, washing, cleaning, and hand sanitizer at work. I love using scrubs to get all that dead skin off, giving your skin a beautiful holiday glow:) Making your own is an awesome affordable gift that anyone would love to receive! I whipped up  this combo with things I had on hand, but this is customizable to whatever you like! The essential oils I used are from Green Clean Chic!

In a large bowl combine:

-3 Cups coarse salt

-3 Cups brown sugar

-1 jar softened Coconut Oil

-2 1/2 cups Olive Oil

-10 ish drops of lavender essential oil

-25-30 drops of spearmint or regular mint essential oil

-1/3 Cup dried lemon basil crushed (use regular dried basil with some lemon rind, I had this left over from the garden)

Mix thoroughly and seal into your favorite jars. To use take 1 Tbs and rub over hand, body etc then wash with warm water.

Maple and Herb Roasted Turkey

Turkey time! This is my go to recipe for a roasted turkey! I have gone through many turkey recipes and this is the combination I always come back to. If you have time you can brine your turkey or not, this recipe works either way. When you get a fresh, free range turkey they can benefit from a brine just to ensure the meat is super tender and flavorful. 

-1 18-20 lb thawed or fresh turkey

-1/2 stick softened butter

-2 Tbs olive oil

-2 tsp salt

-2 tsp pepper 

-1 tsp dried sage

-1 Tbs poultry seasoning

Mix all these ingredients together and place under the skin of the bird, massaging the butter mixture to cover the breast meat and the whole bird. 

Remove the giblets from the inner cavity and generously salt and pepper the inside. Take 1 onion and chop in half and place inside, take 2 sprigs of rosemary, a few fresh sage leaves, and 1 head garlic cut in half and place all inside the cavity. Tie the legs together with kitchen twine. Bake covered with aluminum foil at 350 for 15-20 minutes per lb of meat. For the last 1 hour of cooking  uncover the bird and baste with maple syrup every 20 ish minutes. If you see it is getting too browned just cover back up with the aluminum! Let the turkey rest for at least 30 minutes before carving!