Lamb Chops with Sauerkraut, Leeks and Apples

This meal  is very simple to put together and is beyond healthy.  I got the idea from the book "The Healthiest Meals on Earth" but changed a few things (of course) to suit my tastes.  Lamb, although expensive, is a healthy alternative to beef due to the fact that it is almost always raised in pasture and is usually free from steroids, hormones, and extra antibiotics.  Sauerkraut is considered one of the healthiest foods on earth.  Why?  Because it pairs cabbage, one of the healthiest foods, with fermentation.  The result is a food that is loaded with healthy bacteria which improves digestion, immune function and the absorption of nutrients in your body.  By pairing lamb and sauerkraut with leeks, you add even more health benefits:  protection against cancer.  I'm telling you all of this because this is what I told myself when I spent $20 on grass raised lamb chops at Whole Foods yesterday.  Don't feel guilty to splurge on good food every once in a while.  Enjoy it!

Don't let sauerkraut scare you!  It's delicious!

Ingredients:
6 small lamb loin/rib chops
2tsp macadamia nut oil
2 medium leaks, ends cut, washed and sliced into 1/4" slices
3/4c gluten, sugar, and msg free chicken stock (Rachael Ray is a savior with her stocks on this one)
3c sauerkraut, drained
1/4tsp garlic powder
1 1/2tsp corriander
1/2tsp thyme
1/2tsp sea salt
ground pepper to taste
2 apples, cored and sliced (optional)

Directions:
1. Heat oil in a large skillet over medium high heat.  Brown chops on both sides briefly and set aside.
2. Place leeks in a slow cooker.  In a bowl mix sauerkraut, spices, and chicken stock.  Pour 1/2 over the leeks.  Place your chops on top.  Then pour the other 1/2 over the top.  Top it all off with apple.
3. Cover the slow cooker and cook on low for 6-7 hours or high for 4 hours.  Enjoy!

Butternut Squash Gratin with Apples and Leeks

This is the most amazing fall recipe.  It is a cinch to put together:  just layer the butternut squash and apples, add the sauteed leeks and bake.  I topped mine with fresh shredded parmesan at the end to give a big flavor impact on top.  This meal only seems decadent; it is actually a very healthy alternative to au gratin potatoes.  I would prepare this for myself or to impress health conscious guests.  Please enjoy.

Hot out of the oven after the parmesan begins to brown

Scoop into a bowl and dig in!

Ingredients:
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
sea salt
1/2c freshly shredded parmesan

Directions:
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil.  Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet.  Add Leeks and cook until beginning to brown.  Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize.  Spread leeks evenly on top of butternut squash.  Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers.  Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top.  Cover tightly with aluminum foil.  Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan.  Turn the oven to broil and broil the dish until parmesan melts and begins to brown.  Let set a few minutes before serving.