Healthy Holiday Recipes from Kelly Engelmann!
Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
4 oz. bacon slices, cut into 1/4-inch pieces
1 chopped shallot
2 tbsp. cider vinegar
1 tbsp. light brown sugar
1 tsp. Dijon mustard
1 tsp. chopped fresh thyme
6 Tbs. Olive oil
To taste, Kosher salt and fresh ground pepper,
1 1/2 lb. brussels sprouts, trimmed
1 butternut squash, peeled, seeded and diced
1 tsp. chopped fresh sage
1 cup coarsely chopped steamed chestnuts
Begin by sautéing the bacon over medium heat until crispy, setting the cooked bacon aside, pour all but 1 tbs of the fat into a heat-proof bowl. Add the shallots to the remaining fat in the sauté pan and cook over medium heat until tender then let cool.
Vinaigrette: Whisk the brown sugar, vinegar, thyme, shallot, and mustard together in a small bowl, slowly whisking in the olive oil, salt, and pepper.
Next, boil a large pot of water, adding the brussels sprouts, cooking for 4-6 minutes, until tender. Place the cooked brussels sprouts into a bowl of ice water, drain, and cut them in half. Line a baking sheet with paper towel and place the brussels sprouts on the sheet.
Add the butternut squash to the large pot of boiling water and cooking for 4-6 minutes. Drain, blanch, and place on the baking sheet with the brussels sprouts.
Sauté the squash in 1 tbs of olive oil for 3-4 minutes, until lightly browned. Place in a large bowl.
In the same pan, warm 2 tbs of bacon fat, adding the brussels sprouts, cut side down. Cook without stirring for 3-4 minutes. Stir, adding sage and chestnuts and cook for 2 minutes.
Combine brussels sprouts and squash, coating with vinaigrette and bacon.
Serves 6-8 people.
Inspired by Williams-Sonoma Recipes
Healthy & Delicious Pumpkin Spice Latte
1 cup of coconut milk
¾-1 cup of Purity Organic cold brew coffee (10% off with code: enhancedwellness)
1 tbsp. pumpkin puree
Small pinches of ground cinnamon, nutmeg, and ginger
Light drops of vanilla crème Stevia
Begin by simmering the coconut milk and pumpkin puree over a low to medium heat, consistently whisking until the simmering point. Add in the cinnamon, nutmeg, ginger, and cream.
Brew organic coffee, Kelly uses her Toddy for this, combine with the milk and spices, and enjoy!