Heike Martin
Nikita Grove is a licensed registered dietitian and yoga instructor, and she owns and operates The Wellness Grove in Elizabethtown, where her team provides nutrition counseling, yoga and personal training. Nikita was raised on her family farm in Marietta, where she first learned to appreciate the foundations of food, soil and farming. Her passion in wholesome wellness is fueled by her desire to help others achieve and maintain healthy lifestyles while she enjoys her own active lifestyle through pickleball, yoga, gardening and a relentless curiosityto explore new foods and diverse cuisines. Now the eighth generation on her family farm, Nikita and her husband, a cancer survivor, are implementing regenerative farming practices to restore the ecosystem and promote farm-to-table accessibility in their community.
APPLE, OAT & PECAN CRISP
Makes 8 servings | Prep time: 15 minutes | Bake time: 40-45 minutes
4-6 apples (firm and crisp varieties such as Granny Smith, Honeycrisp, and Golden Delicious)
½ lemon, juiced (1 Tbsp lemon juice)
6 Tbsp unsalted butter, softened
1 cup rolled oats
½ cup brown sugar
¼ cup almond flour
½ cup pecans, chopped
2 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Optional: Serve with yogurt, à la mode or with whipped cream
Instructions
1. Preheat the oven to 375 F.
2. In a 10-inch pie baking dish, add apples, pinch of salt and lemon juice. Toss to combine.
3. In a medium mixing bowl, use a fork or your hands to mix together the butter, oats, flour, sugar, cinnamon, vanilla and salt. Combine until crumbly. Sprinkle this mixture over apples.
4. Bake for 35-40 minutes or until the top is golden brown.
5. Add pecans on top, and bake for about 5 minutes.
6. Remove from oven, allow to slightly cool, and serve with yogurt, ice cream or whipped cream. Enjoy!
Tip • Because this dessert uses almond flour, it is glutenfree and with a boost of fiber, protein, vitamin E and nuttiness. Great for breakfast or dessert!
ROASTED BEETS, BRUSSELS & BUTTERNUT SQUASH
Makes 8-10 servings | Prep time: 25 minutes | Bake time: 55 minutes
2 Tbsp extra-virgin olive oil (EVOO)
6 medium red beets, cubed
1 medium butternut squash, cubed
2 lb (32 oz) Brussels sprouts, halved
2-3 Tbsp maple syrup
½ tsp pumpkin pie spice
¼ cup pecans (whole/chopped)
¼ cup feta cheese, crumbled
Salt and pepper to taste
Instructions
1. Preheat oven to 400 F.
2. Line a large baking sheet with parchment paper, and add cubed beets drizzled with olive oil, salt and pepper. Toss together until completely coated. Bake for about 25 minutes.
3. Remove from oven, and add cubed butternut squash and halved brussel sprouts. Drizzle with more olive oil and pumpkin pie spice, and toss until combined. Bake for about 25 minutes.
4. Remove baking sheet from oven, and check veggies for tenderness with a fork. Add pecans and maple syrup, and toss until combined. Bake for about 5 minutes.
5. Remove from oven, garnish with crumbled feta cheese, and enjoy!
Tip • Roasting veggies brings out the sweetness of the fall and winter produce harvest! The earthy, nutty, subtly sweet and warm spices bring together a seasonal and nutrientdense holiday dish.
CRUNCHY SOURDOUGH STUFFING
Makes 8-10 servings | Prep time: 30 minutes | Bake time: 40 minutes
1 loaf sourdough bread
6 Tbsp butter
8 oz cremini mushrooms, diced
4 celery stalks, diced
4 carrots, diced
1 medium yellow onion, diced
4 cloves garlic, minced
8 sprigs fresh thyme
2 sprigs fresh rosemary
8 fresh sage leaves, minced
3 cups low-sodium chicken broth
Salt and pepper to taste
Optional: Chopped parsley for garnish
Instructions
1. Preheat oven to 350 F.
2. Slice or tear sourdough bread into 1-inch cubes and spread evenly on a large baking sheet. Toast in oven for about 20 minutes or until lightly browned and crisp.
3. Remove from oven and add into a 2-to-3 quart baking dish.
4. In a large skillet over medium-high heat, add 2Tbsp of butter. Add onions, celery and carrots, and saute 7-10 minutes or until tender. Add salt and pepper to taste.
5. Add mushrooms, thyme and rosemary, and saute about 5 minutes. Add sage and remaining butter, and saute for a few minutes.
6. Add broth to the veggie-herb mixture, and stir to combine. Remove from heat.
7. Pour the veggie-herb mixture into baking dish with toasted sourdough, and toss to combine. Place the baking dish (uncovered) in oven for about 40 minutes or until golden brown.
8. Remove from oven, garnish with parsley, allow to gently cool, and serve!
Tip • To modify for guests’ dietary requests and allergens, use plant-based butter for a vegan/dairy-free alternative, serve gluten-free bread, substitute vegetables for meat, and/or opt for unsalted broth instead of salted.
