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SIDESgiving

paleo + gluten free + vegan + refined sugar free

Move over turkey, this Thanksgiving is all about dem SIDES. I I have included 5 healthy holiday recipes that your family won't even know are healthy.


Pumpkin Sage Stuffing

prep time 1 hour

serves 4 to 6 people


GATHER

12 slices of bread, I used sourdough but your favorite vegan or gluten free bread will do just fine

1 stalk of celery

1/2 an onion

4 cloves of garlic

fresh sage

butter (vegan or grassfed)

pumpkin puree, canned

stock, chicken or veggie


PREP

preheat oven to 350

cut bread into squares and lay out on a flat cookie sheet with a little oil.

bake bread for 10-15 min, until crispy


chop celery, onion, garlic and 2 leaves of fresh sage


MAKE

in a medium size pot add all the chopped ingredients from above with 2 tbsp butter

simmer on medium low heat for 5 minutes

add 3/4 cup of pumpkin puree and

1 cup of stock to the pot

add salt + pepper + garlic powder and stir

add in cubed bread and mix until covered in all liquid


pour contents into a buttered baking dish

bake in the oven for 40 minutes

remove and sprinkle with fresh sage


Orange Rosemary Cranberry Sauce

prep time 45 minutes

serves 6 to 8 people


GATHER

12 oz fresh cranberries

coconut sugar

1 large orange


MAKE

add cranberries

1 1/2 cup of water

1 cup of coconut sugar to a small saucepan

stir together and bring to an active simmer for 15 minutes on medium high


slice orange, put aside two slices

rub two slices with coconut sugar and bake in the over at 350 for 30 minutes


turn cranberries down to medium low

squeeze in the juice of the remainder of the orange

let cook for 25 to 30 minutes



Garlic Truffle Cauliflower Mash

prep time 45 minutes

serves 6 to 8 people


GATHER

2 bags frozen cauliflower rice (I get mine from Trader Joes)

3/4 cup stock (veggie or chicken)

2 tbsp black truffle butter (or to make vegan - use vegan butter and truffle oil)

Salt + Pepper + Garlic Powder


MAKE

In a medium size pot ass 2 bags frozen cauliflower rice

add 3/4 cup stock

let simmer on medium for 15 minutes or until liquid is gone

add cooked cauliflower rice to a blender

add 2 tbsp black truffle butter (or 2 tbsp grassfed or vegan butter with a splash of truffle butter)

salt + pepper + garlic powder


optional: top with truffle salt (another great Trader Joes find) and fresh dill


Mushroom Gravy

prep time 45 minutes

serves 4 to 6 people


GATHER

2 tbsp butter (vegan or grassfed)

olive oil

1 cup mushrooms, sliced

1 cup stock (veggie or chicken)

5 cloves of garlic, minced

fresh sage

salt + pepper


MAKE

in a small saucepan, add 2 tbsp butter + sliced mushrooms + minced garlic

cook on medium for 5-10 minutes, until the mushrooms have browned

add in 1 cup of stock

add salt + a good amount of pepper

let simmer for 5 minutes



Smokey Green Bean Casserole

prep time 45 minutes

serves 4 to 6 people







GATHER

1 lb fresh green beans

5 gloves of garlic

1 1/2 cups of mushrooms

1 onion

smoked paprika

garlic powder

salt + pepper

cumin

1 can full fat coconut cream

coconut flour

plantain chips

1 egg

2 tbsp butter (vegan or grass fed)

1 cup coconut oil (melted)


PREP

cut or rip ends off the green beans

chop garlic + 1/2 the onion + mushrooms

preheat oven to 350


MAKE

steam green beans for 7 min

in a medium size pot add butter + onion + garlic + mushrooms

saute on medium heat

once mushrooms are brown, turn heat down to medium low

add 1 can of coconut cream

a hefty portion of smoked paprika

salt + pepper

a dash of cumin

mix and let cook for 5 min

add in steamed green beans and 1 tbsp of coconut flour

cook for another 5 minutes

pour mixture into a buttered baking dish

bake for 25 minutes


thinly slice the other 1/2 of the onion

cover onions with coconut flour

scramble an egg in a bowl

moved coconut coated onions to mixed egg bowl

add 1 cup of plantain chips in a blender

blend until similar to bread crumbs texture coat "eggy" onions in plantain bread crumbs


add coconut oil to a small skillet on medium high heat

once hot add battered onion mixture into the hot oil, no need to separate the onions

fry for 3 min or so

until brown then flip and dry the other side

once done remove from oil and dry off on a paper towel

let cool for a few min

chop into small pieces and add to the top of the green bean casserole

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