Category Archives: thanksgiving side dishes

Monday, November 23, 2015

My Favorite Thanksgiving Recipes

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Happy Thanksgiving from our family to yours.  In this post I have included the recipes I make each year for Thanksgiving.  I have also included two recipes (from fellow friend bloggers) that I include in my Thanksgiving feast.  I hope that this time of year finds you well.  I hope that you are able to find moments of calm and peace.  I hope that you are surrounded with friends and family who make you feel special and loved.  Find the joy and laughter in each day.  Choose happiness and always…find gratitude.  xo,–Amber  Continue reading

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Labels: holidays, Thanksgiving, thanksgiving desserts, thanksgiving side dishes.

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Monday, September 28, 2015

Perfectly Whipped Sweet Potatoes

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Fall where are you!  It’s hitting the mid 90’s again this coming week (insert big eye roll here).  I am yearning to wear my sweaters and boots!  Soon…soon.  Around these parts it starts to really feel like fall at end of October, early November, so we have a few weeks yet.  But this hot weather is not stopping me from making some yummy fall inspired food. I made some absolutely out-of-this-world delicious whipped sweet potatoes on Saturday night for dinner. Seriously tasted like dessert. SO GOOD.  My kids loved it!  My daughter said, “Mommy, what’s in here…it tastes like pie.”  I made the sweet potatoes with this pork dish (sans the applesauce) that is so easy and always a hit and the two went together like gangbustas.  Anyway, if you are looking for a new way to eat sweet potatoes, try whipping them up.  I am totally going to make these whipped sweet potatoes for Thanksgiving and I’m so excited about it!  They are seriously delicious.  Look out fall…I’m coming for ya.  Continue reading

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Labels: ACD, AIP, GAPS, holidays, Paleo, sides, Thanksgiving, thanksgiving side dishes, vegan, vegetarian, winter cuisine.

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Friday, November 16, 2012

Easy Homemade Gluten Free Bread Cubes for Stuffing (gluten free, dairy free)

 Homemade bread cubes are so simple to make!  I hope you give it a try this Holiday.  This is a great idea too if you are having a difficult time locating GF bread cubes at the store.  Also great for salads – you can really have fun with the ingredients.   

Ingredients:
-One 18 ounce bag of gluten free bread
-1/4 cup oil (I used grapeseed) 

-2 teaspoons poultry seasoning
-1 teaspoon garlic granules 
-1 teaspoon onion granules 
-1 teaspoon dried parsley 
-1 teaspoon salt
-5 turns of the pepper grinder

How To:
Preheat oven to 325 degrees

1. Cut bread into preferred cubes (small, med, or large).

2.  In a large bowl add the bread with poultry seasoning, garlic grans, onion grans, parsley, salt, and pepper.  Toss until incorporated.  

3.  Drizzle in oil and mix very, very well until all the cubes are coated with oil.

4.  Transfer the mixture onto 2 baking sheets (or whatever you have on handI used my stainless steel baking sheet and a glass Pyrex).  Make sure each bread cube is touching the baking surface.  Do not layer the cubes, as they will not toast properly if they are on top of each other.  

5.  Transfer bread cubes to oven and toast for 20 minutes.  After this initial 20 minutes, give the cubes a toss around, and then turn the temperature down to 250 degrees and toast for an additional 15 minutes.  After the total 35 minutes of toasting, check some of the LARGEST cubes for texture.  If they are still soft, then toast for an additional 5 minutes.  Keep checking for texture, being careful to not burn the smaller cubes.  Mine all toasted up within the initial 35 minute toasting (with a medium/large cube cut).  If you go with really small cubes, check for texture after the initial 20 minute toasting time (the smaller cubes will toast up faster and may burn).  

Notes:
*Please adjust seasoning to your bread weight.  If the bread you purchase weighs more, then add in slightly more seasoning and oil.  And remember to always add your seasoning, salt, and pepper to taste.  Upon making any recipe, always test for spice level.  We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.    

This bread cube recipe will fill an 8×8 Pyrex (with other stuffing fixins’) and serves 4 to 6 (depending on portion size). 
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Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

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Sunday, November 4, 2012

Super Easy Homemade Cranberry Apple Jelly/Sauce (cane-sugar free) with Vegan and SCD Options

Hello friends.  As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week.  If you follow my blog, then you know I am NOT a big sweet tooth.  Jelly always seems a bit too sweet for me.  Even the cane-sugar free jelly I buy, yes, often too sweet.  So you can imagine how much I love the tartness of cranberries.  This jelly comes together super quick.  You can sweeten it with anything you like and to your sweetness preference.  This also makes a fabulous Thanksgiving cranberry sauce.  See here for my other cane-sugar free cranberry sauce recipe.  Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain.  I make it nearly every week!  I like to add 2 1/2 tablespoons of honey.  This gives the bread a gentle sweetness and incredibly soft texture.  Together, this bread and jelly makes a lovely breakfast or anytime snack.  
Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water 
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop 
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)

How To:
1.  In a medium sauce pan add the fresh cranberries and water and bring to a boil.  After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer.  Add in the dates and apples.  Rapid simmer for about 10 minutes stirring frequently.  
2.  After 10 minutes it should look fairly thick and the cranberries should all be cooked down.  At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3.  Turn off heat and add in the stevia.  Stir.  Allow mixture to cool before serving.  Total cook time is around 20 – 25 minutes.  
Serves 6 to 8 (depending on serving size). 
Posted by Amber at

Labels: cane sugar free, fall cuisine, sides, spreads, thanksgiving side dishes.

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Saturday, November 12, 2011

Smashed Sweet Potatoes with Cauliflower

Smashed Sweet Potatoes with Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

Ingredients 
3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
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Labels: sides, thanksgiving side dishes.

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Friday, November 11, 2011

20-Minute Cane-Sugar Free Cranberry Sauce

20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)


Ingredients:
-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water (or 1 cup water and 1/2 cup orange juice)
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop
-One large, juicy orange 
-1/4 teaspoon cinnamon  
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference) 
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)
How To: 
1.  In medium sauce pan bring cranberries and water (or water/juice) to a boil, stir and turn down to a rapid simmer (for about 5 minutes)
2.  Add apple, dates, honey, and stir to incorporate, and gentle simmer for about 10 minutes 
3.  Add juice of 1 orange, stevia, and cinnamon, and very gently simmer for an additional 5 minutes
4.  Turn off heat and let cool on the stove top in the pan, uncovered  
5.  When cool, transfer to fridge until ready to serve
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Labels: SCD, sides, thanksgiving side dishes.

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Roots and Fruits (Roasted Parsnips, Apples, Pears and Walnuts)

This side dish is a really nice alternative to traditional white potatoes.


Ingredients:
-5 medium parsnips, peeled and chopped
-1 small red onion, chopped
-2 pears, peeled and chopped
-1 Granny Smith apple, peeled and chopped
-1 1/2 cups walnuts
-Oil (of choice)
-2 tablespoons garlic granules (salt is optional, I personally don’t use it when I roast) 

How To:
1.  Add parsnips, onion, pears, & apple to favorite baking dish and drizzle with oil.  Add 2 tablespoons garlic granules
2.  Roast at 400 degrees for about 35-40 minutes (check at 35)
3.  Lightly toast walnuts in saute pan on the stove top.
4.  Add walnuts to roasted roots and fruits 
5.  Mix together
6.  Add salt if desired, I omit.  
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Labels: sides, thanksgiving side dishes.

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5 Super Easy and Super Tasty Side Dish Ideas For Your Thanksgiving Feast (dairy free, gluten free, white potato free, cane-sugar free, vegan)

Turkey is great, but a side dish can be the star of the Thanksgiving show!  I love to see what people have lined up at their Thanksgiving mealyou know the turkey is going to be there, no big surprise, but let me loose on the buffet table so I can check out how the sweet potatoes are dressed, what’s going to shine in the cranberry sauce, what’s that awesome looking bread?  Creating alternatives to traditional Thanksgiving cuisine is super easy.  Check out my 5 very easy side dishes.  There are endless possibilities for your meal, but my motto is to keep it easy, keep it fun and keep it super tasty!
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#1
Roots and Fruits
(Roasted Parsnips, Apples, Pears and Walnuts)

Ingredients
5 medium parsnips, peeled and chopped
1 small red onion, chopped
2 pears, peeled and chopped
1 Granny Smith apple, peeled and chopped
1 1/2 cups of  walnuts
Oil (of choice)
Garlic granules 

How To
*Add parsnips, onion, pears, & apple to favorite baking dish
*Drizzle with oil
*Add 2 tablespoons garlic granules
*Roast at 400 degrees for about 35-40 minutes (check at 35)
*Lightly toast walnuts in saute pan
*Add to roasted roots and fruits 
*Mix together
*Add salt if desired, I omit.  
*Serves 4-5
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#2
Socca Bread 
Gluten free, Grain free, Sugar free, Vegan, ACD, Xanthan gum free, Yeast free, Egg free….absolutely AMAZING flatbread!!!
(recipe from December/January issue of Living Without Magazine, pg.41)
Ingredients
1 1/2 cups chickpea flour (garbonzo bean flour)
1 1/2 cups filtered water
2 1/2 tablespoons oil (I used grapeseed)
1 tablespoon chopped fresh rosemary (you must use fresh!
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced dried onion (I used onion powder)

How To
*Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder).  Let sit at room temperature for 30 minutes.  This gives the batter a chance to thicken up a bit
*Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
*Pour 1/2 cup batter into pan and swirl around a bit (sort of like a crepe).  use heat-safe spatula to loosen sides
*Cook socca until crispy on one side, flip and brown on the other side
*Serves 4-5
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#3
Smashed Sweet Potatoes and Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

Ingredients 
3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
*Serves 4-5
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#4
20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)

Ingredients 
4 cups fresh cranberries
1 cup filtered water
1 sweet red apple, small chop
3 dates, seeded and small chopped 
1/4 teaspoon cinnamon
1/3 cup honey
1 large orange

How To
*In medium sauce pan bring cranberries and water to a boil, stir and turn down to a simmer
*Add apple, honey, dates and briskly stir
*Turn down to low and gently simmer for about 15 minutes 
*Turn off heat and add juice of 1 orange and cinnamon 
*When cool, transfer to fridge until ready to serve
*Top with orange zest
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#5
Fig and Walnut Stuffed Acorn Squash 

Ingredients
2 acorn squash
2 cups fresh chopped figs
1 Granny Smith apple, peeled and chopped
1 ripe pear, peeled and chopped
1 1/2 cup walnuts, chopped
Oil of choice
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground ginger 

How To
*Cut squash in half and remove seeds, run oil around inside of squash
*Place face down in baking dish, coated with a little oil 
*Bake at 400 for 30 – 40 minutes (check at 30)
*In sauce pan, add oil, apple, pear, & walnuts, saute or a few minutes
*Add figs and salt, saute for a few minutes
*Add in honey and spices, saute together and cook on low until all ingredients are soft and have combined juices and most of the honey and oil has cooked off.  Turn off and allow to cool a bit before adding to baked squash
*Remove squash from oven when finished and turn over.  Allow to cool face up
*Add mixture to squash
*Serves 4 very hungry folks or up to 8 if each squash half is divided 

Wishing You a Health-full and Happy Thanksgiving
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Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.

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