I'm featuring many ingredients straight from my garden this month, plus we'll revisit the chestnut for the first time in quite a few years.

Chestnuts and Brussels Sprouts

Chestnuts are a seasonal treat in the fall and winter. They are a nut that is mostly carbohydrate (rather than fat), as most tree nuts are. They are the only nut that contains vitamin C, though some of it will be degraded by cooking.

I use commercially available pre-cooked chestnuts in this recipe. Look in better markets; chestnuts are becoming easier to find.

Time: 20 minutes

• 2 Tbsps. grass-fed butter (or tallow)
• 1 shallot, sliced
• 1/2 pear, diced
• 3/4 cup chopped chestnuts
• 1 Tbsp. white wine vinegar
• 2 Tbsps. olive oil
• sea salt
• 2 lbs. Brussels sprouts, stemmed and halved

Bring the butter to medium heat in a small skillet. Sauté the shallots for a few minutes until they begin to soften. Add the pear and sauté for a few minutes more. Add the chestnuts and sauté for 3-4 minutes; then add the vinegar. Remove to a bowl, then add the olive oil and salt.

Meanwhile, chop and either steam or pressure-cook the Brussels sprouts until soft. Add to the bowl with the chestnuts; toss well. Serve warm!

Nutritional info: 4 servings at 18g carb, 13g fat.



Zaatar Ginger Squash

Time: 35 minutes

• 1/2 onion, chopped
• 2 Tbsps. grass-fed butter, ghee, or coconut oil
• 1 medium acorn squash (or pumpkin), halved, seeded, and diced
• 1 Tbsp. minced ginger
• 1 clove garlic, crushed
• 3 Tbsps. zaatar (find this spice in Middle Eastern markets or online)
• 1 tsp. cumin
• sea salt

Heat the butter over medium heat in a saucepan. Add the onion and ginger; sauté until soft. Add the squash, garlic, and spices, along with a dash of water. Cover and reduce the heat. Sauté for around 25 minutes, stirring often and adding a dash of water if needed. When the squash is soft, it's ready to serve.

Nutritional info: 4 servings at 17g carb, 5g fat.


Kale in Tomato Sauce

Time: 20 minutes

• 1 Tbsp. coconut oil or tallow
• 1/2 onion, chopped
• 6-8 cups chopped fresh kale
• 1 - 15oz can tomato sauce
• 1-2 cloves garlic, crushed
• 1/4 tsp. cumin
• sea salt

Heat the coconut oil in a saucepan over medium. Add the oil and onions; sauté until soft. Add all of the remaining ingredients, cover and reduce the heat to medium-low. Cook until the kale is soft, stirring occasionally.

Nutritional info: 4 servings at 20g carb, 3.5g fat.


Balsamic Tomatoes

Use garden-fresh tomatoes for a quick personal veggie side dish. Double or quadruple the recipe to serve a group.

Time: 3 minutes

• 4-6 small fresh tomatoes
• 1 Tbsp. fresh chopped basil (or 1/4 tsp. dried)
• olive oil
• Balsamic vinegar
• sea salt

Quarter the tomatoes and add to a bowl, top with basil and drizzle with olive oil, salt, and balsamic vinegar.

If you chill this for a few hours before serving, the flavors will infuse.

Nutritional info: 1 serving at 15g carb, 14g fat. (assuming 1T olive oil used, adjust as needed)