Your 2010 Thanksgiving Menuby CrossFit Central's Crystal Nelson (Thanks for sharing Crystal!)
Stuffed Party Mushrooms
Pumpkin Spice Latte
Rosemary Roasted Pork Tenderloin
Roasted Turkey Breast with Herb Butter
Brussels Sprouts with browned butter and hazelnuts
Spicy Parmesan Green Bean and Kale
Orange Scented Broccoli and Cauliflower
Pumpkin Nut Muffins
In a small bowl, combine ketchup and horseradish, mix well. Cover, refrigerate until serving time to blend flavors.
Arrange on shrimp on a serving tray, cover and refrigerate until serving time.
1 lb of medium sized whole fresh mushrooms
2 TB pumpkin puree (canned or made all by yourself)
1 scoop of vanilla whey protein
Mix together and enjoy your creamy, perfectly spiced drink with a kick.
1 rounded tsp Dutch process cocoa powder
Salt and Pepper
5 tsp Olive Oil
3 Tb butter, unsalted
2 pounds parsnips, peeled and cut into small chunks
1 head broccoli, cut into florets
½ C coconut flour, sifted
1 cup Canned pumpkin Puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
2 Tbsp grade B maple syrup (optional)
1 tsp vanilla extract
1 cup coconut milk (full fat)
Pre-heat the oven to 350 degrees.
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2" high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I'm pretty sure mine took a bit longer to bake, but it may be my oven!)
Serve warm or chilled. Serves 6.