The holiday season is upon us and while we’re all looking forward to enjoying some delicious and beautiful meals with our family; there are some foods which can cause problems for our bodies.
For example, foods like stuffing usually contain a lot of bread, which can be inflammatory, elevate our insulin levels and activate our FAT Programs. So here’s an alternative recipe that not only tastes great and gets the holiday seal of approval but also provides lots of nourishment for our bodies, without causing the hormonal problems that can lead to weight gain.
You can use this tasty stuffing for your roast chickens and festive turkeys. Either cook it as an accompaniment (by following the recipe) or simply fill your chicken and turkey with the uncooked, chopped up ingredients prior to roasting.
This is a great recipe to add to your holiday menu because it offers real nutrition that will keep your energy up, instead of slowing you down.
In the video you’ll see I used a variety of live GM Friendly ingredients such as fresh celery, onions, fennel, scallions, mushrooms, and walnuts. I’ve also used organic free-range chicken stock. Alternatively, you can also make your own chicken stock from scratch, again using organic free-range chicken.
When seasoning your stuffing,you can be as creative as you want. I normally add some salt and pepper, a really good and healthy salt I recommend using is either himalayan salt crystals or celtic salt. Himalayan salt alone has up to 84 trace minerals that offer amazing benefits to your health. Trace minerals such as calcium, copper, zinc and sulfur all play a vital role in your nerve, muscle and overall health.
Gabriel Method Stuffing Recipe:
Serves: 8
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
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[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]2 Tbsp Gabriel friendly cooking oil[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]2 red onions, diced[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]4 scallions (spring onion), cut finely[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]1 fennel bulb, cut into long thin strips[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]2 stalks celery, cubed[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]1 cup chicken stock (with no MSG, artificial colors or flavors)[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]2 large mushrooms, sliced thinly[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]½ tsp sage[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]2 cloves garlic, crushed[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]¼ cup red wine (optional)[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]½ cup walnuts, chopped (or pan roasted if you prefer a more crunchy consistency)[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]Salt and pepper to taste[/li_item]
[li_item icon=”” iconcolor=”#e59e61″ circle=”” circlecolor=””]1 Tbsp fresh parsley, to serve[/li_item]
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Method:
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1
Heat oil in frying pan on medium heat. Add onions, scallions, fennel and celery. Stir for several minutes to coat vegetables in oil until lightly browned.
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2
Add chicken stock, stir and increase heat to Boil. Reduce heat to low and cover pan. Simmer for 5 minutes.
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3
Add mushrooms, walnuts, sage, garlic and wine. Season with salt and pepper, to taste. Stir and allow to simmer on low heat for another 10 minutes.
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4
Serve warm, sprinkled with fresh parsley. Or refrigerate and reheat when ready to serve.
I hope you try this “Gabrielicious” recipe and pass the recipe on for family and friends to enjoy as well during this holiday season! Please join the conversation by commenting below…
