We are halfway through November and if you’re like me, your mind is split between prepping for Thanksgiving and gearing up for December. I cherish Thanksgiving – I think a big reason why I love it so much is that my family always hosts. Growing up, everyone from both sides would come to our house and we spent pretty much all day and night laughing, eating, watching football, playing games (Euchre, of course), napping…and then eating some more (late night Turkey Sandwiches anyone?). I’m a big fan of food-based holidays and love how every family has “a dish” – the staples that are made year after year, the ones that have been passed down from generation to generation.
In my family, one of those dishes is Oyster Casserole: several pounds of the biggest, fluffiest oysters you’ve ever seen, shucked, layered with saltines, butter and heavy cream, and baked until golden brown. I literally just drooled on my keyboard. Needless to say, when I had to change my diet for health reasons almost 6 years ago, it was soul crushing to abstain from said oysters and I challenged myself to find other delicious dishes that I could enjoy. And I did!
I get asked a lot about recommendations for easy, healthy and delicious recipes that family and friends will love. I know the feeling – you want to make or bring something healthier but you’re worried about whether or not it will stand up to the holiday classics. It is possible, friends! Do not fret. I GOT YOU.
I thought I’d focus on sides because while some of you might be hosting and focusing on the main dish, most of you will be attending and bringing along an app or a side! I’m going to share some of my all time favorites – from easy to more involved – and wrap it up with a healthy recipe round up to save you from scouring Pinterest at the last minute!
So, without further ado – my faves!
FLEURY’S FLUFFY MASHED POTATOES | This Linn family classic is – wait for it – dairy free! Fleury is my mama and she’s been making these potatoes for as long as I can remember. Who knew the golden mash I grew up with was always dairy free? Not me. These potatoes are fluffy but not whipped, hearty but not heavy. Christian has made them and promises they are super easy! [ GF, DF, SF, Paleo, Vegan Option, W30 ] *Recipe Below
BACON BRUSSELS | These take almost no time to make and the worst part is cooking the bacon – I always get burned! I combined a few recipes to make this one and they turned out fantastic! 3 ingredients, 25 minutes, easy peasy. [ GF, DF, SF, Paleo, W30 ] *Recipe Below
MAPLE DIJON ROASTED CARROTS via PaleOMG | These are DYNAMITE and look so fancy. Rainbow carrots are a great side because they look so much more involved then they actually are. The finished product is sweet with a slight kick from the pepper flakes – a winning combo in my book. I’m also a big fan of this version by Amy at Wholesomelicious! It just depends on the flavor palette you’re looking for. Instead of Dijonaise, I combined my favorite Primal Kitchen Mayo and Spicy Mustard and it turned out great. Don’t skip the chive and pistachio topping – it totally makes the presentation! [ GF, DF, Paleo, Vegan ]
CARMELIZED ONION AND SAUSAGE STUFFING via PaleOMG | HOLY MOLY. This is a new to me recipe and one I will 100% be bringing to Thanksgiving this year! I couldn’t find compliant pork sausage so I used Applegate Chicken and Apple Sausage instead. Christian was obsessed (and he doesn’t even eat apples!). I love Juli’s recipes because she makes them so easy – I only used one pan (though I think she calls for two) and was able to cook this in our tiny kitchen. This saves well and I had this for lunch this week, too! [ GF, DF, SF, Paleo, Use Coconut Vinegar for W30 ]
SWEET POTATO HARVEST HASH via Paleo Running Momma | I’ve made this for the past few years on both Thanksgiving and Christmas and it’s a really fun way to get in veggies and starches. It literally contains all of my favorite fall veggies and colors, plus the sweet and savory combo is delightful! This saves well – I had it for lunch with the stuffing over greens! [ GF, DF, SF, Paleo, Vegan, W30 ]
In the past, I’ve also made:
ROASTED DELICATA SQUASH, POMEGRANATE AND ARUGULA SALAD via Cookie and Kate | Love a roasted delicata squash! I like that it’s different than sweet potato or butternut, plus, this recipe is simple but looks lovely on a plate. A definite win!
GRAIN FREE SAVORY BUTTERNUT SQUASH AND KALE CRUMBLE via Tasty Yummies | I am a sucker for a crumble so this savory option was a must make in my book! The recipe is a little more involved and takes a while to cook but it is so darn worth it. I made this several years in a row and most people didn’t realize it didn’t have dairy in it!
CORNBREAD | I’ve made this vegan version before, but you can also just use this amazing pre-made mix from Bob’s Red Mill and call it a day.
HERBED STUFFING | This is also a bit more involved because you actually have to make the cornbread to put into the stuffing (see above) but it’s divine once it’s done. The mushrooms, leeks and spices combine in the very best way.
Some other sides I’ve saved:
Ultimate Stuffed Acorn Squash via Paleo Running Momma
Green Bean Casserole via Unbound Wellness
Sweet Potato Casserole via Love and Lemons
Simple Roasted Beets with Citrus via Love and Lemons
Proscuitto Wrapped Asparagus via Nom Nom Paleo
Pomegranate Avocado Salad with Candied Walnuts via Halfbaked Harvest
Chunky Cranberry Applesauce via Wholefully
Green Beans with Mushrooms and Bacon via Eat the Gains
Sweet Potato and Pork Thanksgiving Stuffing via Simply Recipes
Brussel Sprouts Butternut Squash Cauli-Rice Pilaf via PaleOMG
Sweet Potato Cranberry Stuffing via Fed and Fit
Grain Free Green Bean Casserole via Fed and Fit
All of these are linked to Pinterest so you can easily save them, but I also have cookbooks with some killer holiday recipes including Danielle Walker’s Celebrations and Caroline Potter’s All American Paleo Table. I hope you enjoyed this round up and that you find some recipes that make you feel happy, healthy and confident sharing this season!
Bacon Brussels
The most delectable Brussels sprouts cooked in a fan favorite: BACON!
- 1 lb Brussels Sprouts, halved or quartered
- 1 Yellow Onion, medium, sliced
- 1-2 tbs Ghee (optional, could use grassfed butter or avocado oil too)
- Salt and Pepper (to taste)
Cook bacon in large skillet on medium heat until crispy. Remove to a paper towel lined plate, cool, and break apart. Reserve 2 tbs bacon grease in pan.
Add ghee or oil of choice to the same pan with bacon fat. Melt, add onions and Brussels sprouts.
Stir occasionally until sprouts are golden brown and onions are caramelized, about 10 minutes.
Add salt and pepper to taste.
Transfer to serving dish, top with bacon bits and enjoy!
Fleury’s Fluffy Mashed Potatoes
The easiest, whipped and creamy DF mashed potatoes, compliments of my mama, Fleury!
- Yukon Gold Potatoes (1-2 medium sized potatoes per person)
- 1.4 cup Chicken or Vegetable Broth (start with 1/4 cup and add as you until desired texture)
- Salt and Pepper (to taste)
- Ghee (optional)
- Chives, Green Onion, Bacon Bits, Chives (optional toppings)
Peel the potatoes and, if short on time, cut into halves or quarters – to keep potatoes fresh store them in a bowl of cold salt water as you go!
Place potatoes in a large stock pot and fill with water until potatoes are submerged. Cover with a lid and bring to a boil. Boil potatoes for 15-20 minutes depending on size. Check every 5 min by piercing with a fork – you want the potatoes to be tender but not falling apart.
Drain water and return potatoes to pot.
Mash with a masher and slowly add broth. Continue until fluffy, still chunky, but not watery! The masher is key – a hand or electric mixer will make them too gooey.
Add salt and pepper to taste.
Transfer to serving dish, add desired toppings and enjoy!
SHOP THE POST
