FINALLY, the weather is starting to cool, the leaves are starting to change, and we here in So Cal are really starting to crave that ‘Fall Feeling’ in the air. With Halloween right around the corner, and Thanksgiving not too far behind, we are often pressed with the task to come up with festive and rich meals that are crowd pleasers, while still making sure that all of our meals are nutrition-dense, healthy, and most importantly, DELICIOUS!
With family celebrations and large dinner parties in mind, we have for you the most delectable and delicious recipe for a Level 4 (our maintenance level) Turkey and Green Bean Roast (Gluten Free!!). This wonderful recipe was conceived and offered to us by the gracious and talented Lauralyn, who is a health advocate and coach herself. We thank her for this wonderful recipe that we thoroughly enjoyed, and we hope you do too!
** Of Note, the portions of this recipe can be altered to accommodate larger and more intimate dinner parties. This recipe makes for an excellent meal for smaller Thanksgiving dinners.
THE INGREDIENTS: (this is a level 4 and can be adjusted to make a level 3 easily)
- One 3-pound half-turkey breast will feed two to four people. A whole 6- to 7-pound turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. If possible, make sure you chose a cut that is organic, free-range, and comes from a clean and reputable source.
- 1-3 Bags of Frozen Green Beans.
- 1 Cup unsalted organic butter (or ghee or olive oil)
- 1-3 cups of purified water, 1/2-1 cup of white wine, OR 1-3 cups of organic chicken broth.
- 1-3 tablespoons organic garlic.
- 1-3 tablespoons sage.
- 1-3 teaspoons thyme.
- 2-4 teaspoons sea salt.
- 1-3 teaspoons paprika.
- 2-4 tablespoons lemon juice.
- Preheat oven to 325. Place turkey breast, skin side up, on a rack in a roasting pan. Loosen the skin with your hands.
- In a small bowl, combine organic butter (or ghee or olive oil) with 1 tablespoon organic garlic, 1 tablespoon sage, 1 teaspoon thyme, 2 teaspoons sea salt, 1 teaspoon paprika and 2 tablespoons lemon juice. Mix ingredients into paste, then brush or rub the mixture into the breast.
- Pour 1 cup purified water, organic white wine or chicken broth into the bottom of the roasting pan. This will be your gravy. If you want more gravy, add 2 cups (or 1 cup wine and 1 cup water or broth).
- Place 1 bag of frozen organic green beans around the turkey in the pan. Sprinkle with sea salt and all purpose seasoning to taste.
- Roast the turkey and beans up to 2 hours until the skin is golden brown. You can use a thermometer to make sure it reads 165 degrees F or do what I do: simply slice into the thickest part of the breast with a knife and make sure the meat is cooked (white colored and not any kind of pink.) When the turkey is done, let it rest at room temperature for 15 minutes.
MAKE THE GRAVY
- Drain the juices from the roasting pan into a small pot. Add about 1 teaspoon of gluten-free flour and whisk well until the flour is blended. The liquid will turn a lighter color and thicken. If you feel it can use some more flavor, add a pinch of sea salt, sage, onion and garlic powders. Whisk again so everything is blended. Let it simmer on low heat until it’s thick and flavorful.
FRY THE SAGE
- Take 1 small bunch of fresh sage and fry it in a small frying pan with organic butter, ghee or olive oil on medium heat until it’s crispy. The sage will turn from a green color to brown. Keep turning it with a spatula so it doesn’t burn.
TIME TO SERVE!
- Slice the turkey and serve with the side of green beans, drizzle your gravy and friend sage on top.
MORE ABOUT THE CREATOR OF THIS RECIPE:
Lauralyn Kearney is a Certified Intuitive Life Coach, Yoga and Pilates Therapist. She is allergic to wheat and yeast and helps others with food sensitivities modify their diet so they’re not missing out on anything delicious and nutritious. Learn more about Lauralyn by visiting her site: www.
Hope you enJOY!