No Turkey Day feast is complete without an amazing collection of Thanksgiving side dishes.
Here we have them especially for you
1. Warm Brussel Caesar
- 2 Bags of Shaved Brussels from Trader Joe’s or 1lb of loose brussels
- 2 tbsp olive oil for sautéing
- 1 container hummus
- Dijon mustard
- 1 lemon
- 1 jar capers
- 1 bulb garlic
Dressing to mix in bowl:
- 1/4 cup hummus
- 1 tsp dijon mustard
- 3 tbsp lemon juice
- 2 tsp capers chopped
- 3 tsp caper juice
- 3 tbsp minced garlic
- salt + pepper to taste
- If not shaved, shave the brussels with a mandolin
- Once shaved, warm up brussels over medium with 2 tbsp olive oil until browned
- Add the Caesar Dressing and combine. Serve!
*could top with bacon bits if not vegan
Nutritional Information per serving:
- Calories: 26
- Fat: 1.1g
- Sodium: 89mg
- Carbohydrates: 3.7g
- Fiber: 1.1g
By: Elizabeth Coe
2. Warm Quinoa Salad Over Celebration Roast
This recipe is hearty and healthy! The flavors in the Celebration Roast are complimented by flavors of the warm quinoa topping. It is very simple to make for family or guests, and beautifully presented on a plate. -Cooks in the Field Healthy Homemaker Sarah Creighton.
- 1 lb. Field Roast Celebration Roast, thinly slicedo
- 1 Tomato, thinly slicedo
- 1 1/2 cup Quinoa, uncooked
- 3 cups Watero
- 1 TBS Extra virgin oliveo
- 1 TBS Balsamic vinegaro
- 1 Yellow bell pepper, cored, seeded and dicedo
- 1/4 cup Onion, dicedo
- 1/4 cup Edamameo
- 1/2 cup Fresh basil, choppedo
- Sea salt, to taste
- Cook quinoa according to package directions.
- Meanwhile, spray small saute pan with non-stick spray and heat Celebration Roast over medium heat to warm.
- Once quinoa is cooked, toss in olive oil, balsamic vinegar, bell pepper, onion, edamame, basil and salt.
- Stir well and let sit for 10 minutes at room temperature.
- Layer 4 dinner plates with an even amount of sliced Celebration Roast, then layer with tomatoes.
- Top with warm quinoa salad.
- Sprinkle with additional sea salt as needed to taste.
3. GoodFats Better Bread
- 6 large eggs (ideally froIngredientsm pastured hens), separated
- 1/4 cup organic, grass-fed butter or ghee, melted
- 1 tablespoon Simply GoodFats MCT oil, plus extra for coating the pan
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 3 teaspoons baking powder (must be aluminum free)
- 1/4 teaspoon garlic powder (optional)
- 1 teaspoon dried rosemary (optional)
- 1 pinch sea salt
- 1 tablespoon monk fruit sweetener
- 2 tablespoons chopped olives (optional)
- Preheat oven to 375 degrees Fahrenheit.
- Separate the egg whites from the yolks.
- In a food processor blend the egg yolks, half of the egg white mixture, melted butter, and MCT oil until smooth.
- Pulse in the almond flour, coconut flour, baking powder, garlic (optional), rosemary (optional), salt and monk fruit sweetener until combined. The mixture will be thick.
- Add the remaining egg whites and olives (optional) and pulse until fully combined. Do not over-mix or bread texture will be tough.
- Pour mixture into an oiled 8 x 4 loaf pan. Bake for about 30 minutes. Test with a fork to see if the bread is cooked through.
- Cool on a wire rack for 5 to 10 minutes before slicing.
Nutritional analysis per serving (1/20 of bread without rosemary garlic and olives):
- Fat 9 g
- Protein 4 g,
- Carbohydrate 4g,
- Fiber: 2 g net
- Carbs 2g
By: Naomi Whittel, best selling author and wellness expert (www.naomiwhittel.com)
4. Apple Butternut Squash Soup
- 1/3 cup minced yellow onion
- 1 Tbsp. extra virgin olive oil
- 1 Opal apple, cored and minced (skin on)
- 1 cup cubed, peeled oven-roasted butternut squash
- 1 cup low-sodium organic vegetable broth
- 1/2 tsp. minced garlic
- 1/4 tsp. ground cinnamon
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- 1 tsp. Sprouted pumpkin seeds (optional)
- 1/4 cup pure maple syrup
- 1/5 tsp. Pure vanilla extract
- 1 Opal apple, minced
- In a small saucepan over low heat, sauté onion in olive oil until translucent.
- Transfer to mini food processor and add minced apple, roasted butternut squash, broth, garlic, cinnamon, pepper and sea salt.
- Blend until smooth.
- Transfer blended soup back to the saucepan. Heat on low to warm through, stirring occasionally, about five minutes.
- Garnish with pumpkins seeds (optional).
By: Cynthia Sass, Registered Dietitian and Opal Apples spokesperson
5. Maple Roasted Vegetables
- 1-pound Brussel sprouts, halved or quartered
- 2 large sweet potatoes* diced
- 1 butternut squash, diced
- 3 1/4 tablespoons liquid sweetener** divided
- 1 1/2 tablespoon olive oil
- 1/4 cup chopped nuts
- 1/4 cup craisins (optional)
- Pre-heat oven to 425 degrees F. Line baking sheet with parchment paper.
- In a large bowl, add vegetables, 3 tablespoons sweetener, oil, and nuts. Toss to combine.
- Spread evenly on a prepared baking sheet.
- Roast 25-30 minutes, or until potatoes are fork tender.
- Place in a large serving bowl, toss in 1/4 tablespoon liquid sweetener and craisins.
- Store leftovers in an airtight container in the refrigerator.
*Use any potato you want. Russet, Japanese, purple, etc.
** Liquid sweetener can be honey, grape nectar, maple syrup, agave. Sugar-free sweetener works well too.
Notes: Carrots work great in this. When chopping, you want everything about the same thickness, so all veggies roast equally the same.
- Calories 186 per serving
- Total Fat 7g
- Saturated Fat 1g
- Monounsaturated Fat – 4g
- Polyunsaturated Fat – 2g
- Trans Fat – 0g
- Cholesterol 0g
- Sodium – 109 mg
- Potassium 869 mg
- Total Carbohydrates 40g
- Dietary Fiber 7g
- Sugars 18g
- Protein 5g
By: Sugar Face Bakes (Stacie Zollars).
6. Rutabaga Casserole
- 2.5-3lbs Rutabagas peeled & chopped into similar size pieces
- 1/3 cup Heavy Cream
- 1/3 cup Plain Breadcrumbs
- 3 eggs
- 4 Tbsp Molasses
- Freshly grated Nutmeg
- Salt & Pepper to Taste
- Boil the rutabaga in water until they can be pierced with a knife. Strain, reserve cooking liquid.
- Mash the rutabaga with a little of the cooking liquid to make it nice and soft. (I always recommend hand smashing this dish, you want some chunks as opposed to silky smooth).
- Mix the breadcrumbs and cream together. Add it to the mashed rutabagas.
- Mix the molasses and eggs, add those too.
- Season with nutmeg and salt and pepper.
- Put into an over safe dish and bake for about an hour at 350.
By: Briana ([email protected]
7. Quinoa Avocado Salad
Super tasty, low in sodium and high in potassium – meaning it’s great for blood pressure.
- 1 cup uncooked quinoa
- 1 cup grape tomatoes halved
- 1 large cucumber diced
- ¼ cup red onion finely chopped
- 2 large ripe avocados chopped
- ¼ cup chopped cilantro
- 3 tbsp water
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Place the quinoa in a medium saucepan over medium heat. Toast for 5-7 minutes until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
- To make the dressing, whisk together the olive oil, red wine vinegar, lime juice, Dijon mustard, garlic.
- When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Nutrients (per serving)
- Potassium 1267mg
- Sodium: 23mg
- Sugar: 3 g
- Fat: 25g
- Protein: 16g
- Carbs: 75 g
By: BP Owl, the world’s top-rated blood pressure app on the App Store.
8. Vegan Apple Pie Pizza
1 Plain Plant Base Cali’flour Crust
- 2 Granny Smith apples, cored and chopped
- ¼ c sugar
- 2 T coconut oil
- 1 c old fashioned oats
- 2 T coconut oil
- 2 T sugar
- 2 T raw almonds, roughly chopped
- 8 oz cashew ricotta or non-dairy cream cheese
- 1 t apple pie spice blend
- 2 T agave syrup
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Prepare Streusel Topping:
Lower oven to 350. Combine oats, sugar, coconut oil, and almonds in a bowl. Mix well then spread on a baking sheet to bake for 25-30 minutes. Remove from oven and set aside.
Prepare Caramel Layer:
Place dry sugar into a non-stick pan on med-high heat to caramelize. Sugar will melt and change color to a golden hue. Add apples then the coconut oil and stir. Cook apples until the sauce thickens. Remove from heat.
Prepare Non-Dairy Cheese Base:
In a bowl combine and mix well the non-dairy cheese, spices, and honey.
Apply base layer to prepared crust spreading to the edge. Next add the caramelized apples followed by the streusel topping. Serve and enjoy!
By: Amy Lacey, founder of the original cauliflower crust and popular brand Cali’flour Foods