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 →

Posted by Amber at 5:06 pm

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

6 Comments

  • GiGi Eats November 24, 2015 at 5:37 am

    THE DAY AFTER TOMORROW – Face shoving time! 😛 lol

    Reply
    • Amber November 24, 2015 at 7:58 am

      Yaaaas! Can’t wait. 🙂

      Reply
  • Shirley @ gfe & All Gluten-Free Desserts November 24, 2015 at 1:43 pm

    What a wonderful spread! I love your Thanksgiving wishes for all of us, Amber. Wishing you and your family the same! Btw, I included your green bean casserole in my latest recipe roundup on gfe. 😉

    Happy Thanksgiving Eve Eve! xo,
    Shirley

    Reply
    • Amber November 24, 2015 at 9:43 pm

      Hi Shirley. What an honor. Thank you for including my green bean casserole. 🙂 Yay! Happy Thanksgiving friend. xoxo

      Reply
  • Heather D. December 1, 2015 at 6:39 pm

    Thanks a million for sharing your great Thanksgiving recipes at our recipe round up last week. I hope to see you again at the party that is now live on my blog! http://allergy-friendlytastebuds.blogspot.com/2015/12/thursday-recipe-round-up-starts-now-and.html

    Reply
    • Amber December 1, 2015 at 9:47 pm

      Pleasure. 🙂

      Reply

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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 →

Posted by Amber at 9:35 am

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

5 Comments

  • Tessa@TessaDomesticDiva September 30, 2015 at 8:09 pm

    I want some too! Roasting always brings out the most amazing flavor in sweet potatoes. I have never whipped them, I will have to try!

    Reply
    • Amber October 2, 2015 at 8:07 am

      Oh Tessa…you will love this!

      Reply
  • GiGi Eats October 2, 2015 at 5:59 pm

    This sounds like utter HEAVEN in my mouth!!!!

    Reply
    • Amber October 2, 2015 at 7:03 pm

      Nailed it! These sweet potatoes are amaze-balls. 🙂

      Reply
  • Emily @ Recipes to Nourish October 19, 2015 at 11:36 am

    Yum! I love whipped sweet potatoes and your recipe sounds delicious! Thanks for sharing it with us over at Savoring Saturdays. Hope you’ll come back and join us again 🙂

    Reply

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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 hand…I 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). 
Shared on: Whole Foods Friday, 
Posted by Amber at 5:32 pm

Labels: dairy free, fall cuisine, gluten free, sides, thanksgiving side dishes.

8 Comments

  • Dana Visak November 16, 2012 at 7:38 pm

    Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it’s all personal preference but I was just curious what you did there. And did you use any additional seasonings? I’ve never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I’d like. Thanks so much in advance for your time. 🙂

    Reply
  • Amber November 16, 2012 at 8:04 pm

    Hi Dana,

    Great question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn’t use enough liquid, so I found it dry, although my husband loved it…but I am very particular about stuffing and hold my standard high against my Gramie’s recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins’ and then my recommendations below!

    Let me know if you give it a try. Thanks

    Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.

    In large pot, saute:
    1 1/2 cup onion
    3 cups mushrooms
    1 cup celery
    1 cup peeled and chopped apple
    1/2 cup cranberry
    1/2 cup pecans or walnuts
    Add below seasonings in the saute. (Not the water)
    (Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)

    1/2 teaspoon salt (or more to taste)
    1/2 teaspoon poultry seasoning
    1/2 teaspoon garlic grans
    1 tablespoon fresh sage (optional)

    4 cups liquid (see note above on adding 5 cups)

    Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes – stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).

    Transfer mixture to the Pyrex. Use 8×8 or 7×11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 – 15 minutes to crisp up the top.

    Let me know if you experiment! 🙂

    Reply
  • Cassidy Stauffer November 16, 2012 at 8:38 pm

    Yummy Yummy Yummy!!! I’m definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I’ll even use your stuffing recipe you posted above. Thanks so much!!! I can’t wait to try it… pinning it right now 🙂

    Reply
    • Amber November 16, 2012 at 9:05 pm

      Hi Cassidy,

      Oh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we’ve been eating since children (well, healthy versions that is).

      Hugs to you.

      Reply
  • Dana Visak November 16, 2012 at 8:48 pm

    Ok. THAT sounds incredibly ridiculously awesome! YUM. And I’m telling you now, I WILL be making this. And I can’t thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You’re awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn’t tell you exactly which one), but am I so very glad I have found you!!!

    And by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.

    Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes! 🙂

    Reply
    • Amber November 16, 2012 at 9:11 pm

      Hi Dana,

      Well you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.

      So glad to hear the pumpkin pie bites worked out for you. I haven’t made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.

      Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won’t make it to the store in time. Little guy just went down for nap.

      Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.

      Reply
  • Tessa Domestic Diva November 21, 2012 at 1:56 pm

    yummy seasonings Amber! Happy turkey day!

    Reply
  • Christina @ Direct flight to Sri Lanka February 13, 2013 at 10:43 am

    Thanks for the recipe Amber, Hopefully i will be travelling soon to visit my granny , will make some bread cube and surprise her.

    Reply

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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). 
  Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, Monday Mania, Mealtime Monday,  My Meatless Monday, Just Another Meatless Monday, On The Menu Monday, Mix It Up Monday, Meatless Monday, Gluten Free Monday, Slightly Indulgent Tuesdays, Fat Tuesday, Allergy-Free Wednesdays, Keep It Real Thursdays, Wellness Weekend Whole Foods Friday,Whole Foods Friday,  
Posted by Amber at 11:09 pm

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

15 Comments

  • Anonymous November 5, 2012 at 3:40 pm

    This made my Monday! Thanks 🙂

    Reply
    • Amber November 5, 2012 at 11:17 pm

      Thanks for the smile!

      Reply
  • ella@lifeologia November 5, 2012 at 5:33 pm

    Well that looks delicious and oh so pretty too ;D

    Reply
    • Amber November 5, 2012 at 11:18 pm

      Thank you lovely Ella. I just LOVE the color too. So pretty. 🙂

      Reply
  • The Cyclists Wife November 5, 2012 at 6:58 pm

    I’m glad you posted this! I just volunteered to make REAL cranberry sauce for TG because I can’t stand the canned shaped glob that often shows up on the table.

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Hey Sarah,

      Let me know how it turns out. I can tell you it will be much better than that canned stuff. Blah. I can barely choke that stuff down. Enjoy and have fun. If he is used to super sweet stuff and traditional white sugar, this may be a little tart for him. Just add in a little extra stevia (if you are going for cane-sugar free…which I highly recommend). Ethan LOVES it (so does Sky).

      Hope you’re well.

      Reply
  • Vicky November 5, 2012 at 8:12 pm

    This looks delicious Amber!

    Reply
    • Amber November 5, 2012 at 11:23 pm

      Thanks Vicky! 🙂

      Reply
  • Sarena Shasteen - The Non-Dairy Queen November 6, 2012 at 4:37 pm

    I LOVE adding apples in with my cranberries to make a jam. I add chia seeds to gel the mixture up a little more. I’ve been craving cranberries lately…I think it’s time to make a batch of jam! Your version looks delicious Amber!

    Reply
  • Dina-Marie @ Cultured Palate November 7, 2012 at 6:04 pm

    Mmm – this sounds good and I love that you sweeten it with honey! I would love to have you share this on Thursday at Tasty Traditions

    Reply
  • Amie Sue November 7, 2012 at 8:35 pm

    Do you see a reason as to why this has to be heated? I was thinking of making it raw.

    Reply
    • Amber December 26, 2012 at 12:00 am

      Hi Amie,

      Give it a try raw and let me know how it turns out! 🙂 Thanks.

      Reply
  • France@beyondthepeel November 8, 2012 at 5:19 pm

    That’s so great. I’m hosting thanks giving dinner and I’m absolutely making this! Bookmarked.

    Reply
  • Jessica November 12, 2012 at 2:28 pm

    Oooo yum yum yum! I’m making this for sure! Thanks so much for sharing at last week’s Meatless Monday 🙂

    Reply
  • glutenfreehappytummy.com November 14, 2012 at 6:48 pm

    hey AMber! sorry I’ve been MIA lately! this sounds so delicious!! perfect timing for thanksgiving. i’m busy planning the SCD T-giving fare lol…hope you’re having a great week! hugs!

    Reply

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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)
*Serves 4-5

Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites & Traditional Tuesday

Posted by Amber at 3:03 am

Labels: sides, thanksgiving side dishes.

One Comment

  • acca May 9, 2012 at 7:46 am

    Great dish. We can use this as healthy carb intake. Thanks for sharing the recipe. Try to add peans to the mashed sweet potatoes. I love it much.
    How to Make Sweet Potato Fries

    Reply

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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
6.  Top with orange zest
Serves 6 – 8 (depending on serving size)

Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites, A Gluten-Free Holiday Week 4 – Favorite Entrees and Sides, Slightly Indulgent Tuesdays, Traditional Tuesday 
Posted by Amber at 6:34 am

Labels: SCD, sides, thanksgiving side dishes.

4 Comments

  • Tessa November 18, 2011 at 2:35 pm

    This was GREAT!! A big hit with girls last night…I know my sister will love this when she come down for Turkey day! Thank you!

    Reply
  • Amber November 18, 2011 at 3:40 pm

    hooray Tessa! So glad it worked for your family. Cranberry sauce is my all-time favorite side…I have any affinity for anything tart!

    Reply
  • Anonymous November 28, 2012 at 5:16 am

    Any recipe with honey or dates is not sugar free. This is misleading and disappointing to diabetics.

    Reply
    • Amber November 28, 2012 at 6:01 am

      Hello Anonymous,

      You’re absolutely right! Which is why this doesn’t claim to be a “sugar free” recipe. It’s free of cane-sugar (as stated in the title). I can imagine it’s very disappointing and frustrating for anyone with diabetes to find sugar free recipes.

      Good luck with your health.

      Reply

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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.  
Serves 4-5

Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites (2011), Whole Foods Friday, 
Posted by Amber at 6:00 am

Labels: sides, thanksgiving side dishes.

One Comment

  • Lee May 20, 2013 at 2:00 pm

    This looks fantastic; can’t wait to try it!

    Reply

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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 meal…you 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!
***************************************************
#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
***************************************************
#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
***************************************************
#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
***************************************************
#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
***************************************************
#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
Be Well, Amber 
Shared on: A Gluten-Free Holiday Week 2 – Thanksgiving Favorites
Posted by Amber at 5:43 am

Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.

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