Healthy and Happy Holiday Sides

 

PUREED PARSNIPS (The Autoimmune Paleo Cookbook, by Mickey Trescott)

 

TOTAL TIME: 1 HOUR

Serves: 4 servings 

 

INGREDIENTS

1 ½ pounds parsnips, peeled and chopped into chunks

2 tablespoons solid cooking fat, melted

¼ teaspoon sea salt

 

INSTRUCTIONS

Preheat the oven to 400F.

Place the parsnips in a bowl and toss to coat evenly with cooking fat and salt.

Place in a baking dish and cook in the oven for 1 hour or until soft, stirring a couple of times while cooking. 

Puree in a high-powered blender or food processor until desired consistency is reached.  Serve warm. 

 

NOTES

Stores well in the refrigerator for several days. 

Great dairy-free option compared to classic white mashed potatoes that are made with milk and butter!

 

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MASHED SWEET POTATO (The Autoimmune Paleo Cookbook, by Mickey Trescott)

 

TOTAL TIME: 1 HOUR

Serves: 4 servings 

 

INGREDIENTS

1 ½ pounds sweet potato, peeled and cubed into chunks

1 tablespoon solid cooking fat, melted

¼ teaspoon sea salt

 

INSTRUCTIONS

Preheat the oven to 400F.

Place the sweet potatoes in a bowl and toss to coat evenly with cooking fat and salt.

Place in a baking dish and cook in the oven for 40 minutes or until soft, stirring a couple of times while cooking. 

Remove from the oven, place in a bowl and mash with a potato masher, adding more fat until desired consistency is achieved.  Serve warm. 

 

NOTES

Stores well in the refrigerator for several days. 

Great dairy-free option compared to classic white mashed potatoes that are made with milk and butter!

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BRUSSELS SPROUTS WITH CRISPY BACON (The Autoimmune Paleo Cookbook, by Mickey Trescott)

 

TOTAL TIME: 30 MINUTES 

Serves: 4 servings 

 

INGREDIENTS

1 ½ pounds brussels sprouts 

6 slices sugar-free bacon 

¼ teaspoon sea salt

 

INSTRUCTIONS

Wash brussels sprouts, cut the stem ends off, slice in half and set aside. 

Cook bacon in a skillet over medium heat until crispy.  Remove and set aside bacon to cool, leaving fat in the pan.

Sauté brussels sprouts for about 15 minutes, or until browned on the outside and cooked through.  

When the bacon has cooled, chop into small bits.  Combine with brussels sprouts and serve warm.  

 

NOTES

Stores well in the refrigerator for several days. 

 

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WHIPPED COCONUT CREAM (The Oh She Glows Cookbook, by Angela Liddon)

*Note: Serve with Paleo Pumpkin Bars (see recipe below)

 

TOTAL TIME: 5-10 MINUTES 

Makes: 3/4 to 1 cup

 

INGREDIENTS

1 (14 ounce) can of full-fat coconut milk 

1 tablespoon maple syrup 

½ teaspoon pure vanilla extract 

 

INSTRUCTIONS

Chill can of coconut milk in the fridge overnight (or for at least 9-10 hours).

About 1 hour before making the whipped cream, chill a bowl in the freezer.

Flip the chilled can upside down and open it with a can opener. Pour off the coconut water.

Scoop the solid coconut cream into the chilled bowl.

Using an electric hand mixer, beat the cream until fluffy and smooth.  Add the maple syrup and the vanilla extract and beat gently to combine.

Transfer to a sealed container and keep refrigerated until serving. 

 

NOTES

Stores well in the refrigerator for 1-2 weeks if kept in a sealed container. 

Add this dairy-free whipped cream alternative to the top off the Pumpkin Paleo Bars (see recipe below).