Gluten Free

Ingredients:

• 1 large hard boiled egg, peeled and sliced
• 1 2/3 cups chopped asparagus
• 2 slices cooked and crumbled center cut bacon
• 1/2 tsp Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

For the Peppered Roasted Turkey Breast:

• Use any leftover turkey or chicken OR
• Roast a turkey breast in the oven. I added a lot of black pepper and a sprinkle of salt but feel free to season as you’d like. I roasted a small 2 lb (1 kg) turkey breast in the oven on 350°F  (175°C) for about 45 minutes or until a meat thermometer reads 165°F (75°C) for the internal temp.

For the Cranberry Apple Sauce:

Ingredients

• 1-14 oz (400 ml) can of coconut milk
• 2 oz (~50 g) of your favorite dark chocolate (85% or higher), chopped
• 1 Tablespoon good quality cocoa powder
• 5-6 Tablespoons chia seeds
• 2 teaspoons vanilla extract

Directions for Dark Chocolate Coconut Chia Pudding: