Tag Archives: carrots

Healthy Thanksgiving Ideas

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Let’s face it.  This week’s is all about food with a little family sprinkled on top.  For families like us that suffer from food allergies and food related diseases, it’s the opposite most days.  Either way, we all gotta eat, right??

Don’t scrimp on your favorites this time of year–just learn to make them a bit healthier–and maybe you won’t have eater’s remorse this go around!

Here’s a list of some of my favorites.  This is not by any means an exhaustive list out there–but you know my theory–keep it simple so you don’t get overwhelmed!

In each category, I’ve provided the link for the info!  Just click on the blue  🙂

(Thanks to Marissa Dodgen for some of these beautiful photos.  I’m sure you can tell which are hers and which are mine 😉  She’s the professional!)

Salad & Appetizers:

saladdetails

Pumpkin Hummus

Orange-Cranberry Dressing

Kale Salad

Shredded Brussels Sprouts salad

Turkey:

How to avoid a growth enhancement drug that can be ingested in many turkeys, even ones labeled “no hormones used.”

Slow roasted turkey with herbed butter (sub Earth Balance vegan butter if dairy-free)

Sweet Potatoes:

Classic casserole (contains egg & dairy)

Vegan & Gluten free option

Maple glazed (Vegan, gluten free, nut-free)

Green Bean Casserole:

Inside

My concoction that our family loves (gluten free, vegan)

Vegan, Paleo

Brussels Sprouts:

brusslesprouts2

Honey-Maple Sriracha? Yes, please!!

Roasted Fingerling Potatoes & Brussels sprouts

Balsamic Roasted Brussels sprouts

Side Dishes:

carrotsdetails

Protein Garlic Mashed Potatoes

Mac & Cheese (make gluten free by using rice or quinoa noodles)

Vegan (dairy free) Mac & Cheese

Roasted carrots with sweet tahini drizzle

Stuffing:

Butternut Squash, Brussels sprouts, and bread stuffing with apples

Classic (contains gluten, milk, egg)

Grain free (paleo)

Bread:

rolls

Vegan biscuits (contains gluten)

Vegan & Gluten free biscuits

Pull apart yeast dinner rolls (contains eggs, read comments from readers and author suggestions to make egg-free, I’ve done this successfully!)

Gluten free/dairy free yeast dinner rolls (contains eggs, read comments from readers and author suggestions to make egg-free, I’ve done this successfully!)

Sauces:

1

Mushroom gravy

Orange Cranberry Sauce

Spiced Cranberry Sauce

Cranberry-Pineapple Sauce

Desserts:

cheesecakedetails

Gluten Free-vegan pumpkin bread (add chocolate chips!)

Grain free pumpkin bars (contains eggs)

Pecan Pie bars

Gooey Pumpkin Pie Spice Latte Pudding Cake

Raw Pumpkin Pie Cheesecake

A gluten free, dairy free, egg free pie crust option

 

I hope these links help you find the perfect thing to serve this holiday season 🙂

 

 

 

 


Maple-Balsamic Stir Fry

Final

This beautiful creation came out exactly like I wanted.  Sometimes, I’ve just got a taste that I must create–and this one hit the spot on the first try!

I’m so inspired by many of the one bowl meals I’ve seen on many blogs–and wanted to try my hand at one.  But since I’ve got a sweet tooth and an itching for all things fall, this Maple-Balsamic inspired dish was a perfect solution.

I’d like to say that this recipe serves 2 people, but let’s be honest.  I eat a LOT.  Like, a LOT.  So, this is a one portion meal for me.  Partly because I was lazy & didn’t make anything else.  To make this a full meal–and to make it stretch a bit, next time, I will most likely serve a salad first and add a piece of chicken to my husband’s–and that’s a full meal.

Regardless, it’s very simple to double or even triple this recipe!

A few things about this recipe:

  • Make your brown rice ahead of time and keep it in the fridge to get it very cold.  That helps make for a crispy stir fry.  I usually make a huge bowl of rice at the beginning of the week because Mexican Rice Bowls are always on the menu around here.
  • I use a soy-free Vegan butter made by Earth Balance because my son Beckham can eat it–and it saves me from having to make an extra meal.

Maple-Balsamic Stir Fry
 
Ingredients
Balsamic Roasted Brussels Sprouts:
  • 1 cup Brussels Sprouts, ends trimmed & cut in half
  • 1 t oil
  • 1.5 t balsamic vinegar
  • pinch of salt
Buttered Carrots:
  • 2 large carrots, peeled & chopped
  • 1 heaping t vegan
  • drizzle of maple syrup
  • pinch of salt
Balsamic Glaze:
  • ¼ cup maple syrup
  • 3 T Balsamic Vinegar
  • 2 t Dijon mustard
Stir Fry:
  • spoonful of vegan
  • 2 cups cooked brown rice, cold
  • 1 t sesame seeds, plus more for topping
  • ½ t Sriracha sauce
  • 1 green onion, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Place trimmed & cut Brussels sprouts in a small baking dish.
  3. Add oil, vinegar, and salt.
  4. Stir until combined.
  5. Bake for 25 minutes, stirring halfway through.
  6. Meanwhile, put chopped carrots in a small saucepan and cover with water.
  7. Bring to a boil and boil for 7-9 minutes, stirring occasionally.
  8. In a small saucepan, combine Maple-Balsamic glaze ingredients.
  9. Bring to a boil, and let boil for 3-5 minutes, stirring frequently, until mixture has thickened. Set aside.
  10. Drain carrots, and return to pan. Add the butter, maple syrup, and salt. Stir until combined. Set aside.
  11. In a wok, melt a spoonful of butter.
  12. Add rice, and saute until heated through and crisp.
  13. Add cooked carrots, roasted Brussels Sprouts, sesame seeds, and Sriracha sauce.
  14. Stir until well combined.
  15. Add Maple-Balsamic glaze & stir fry until heated through.
  16. Top with green onion & sesame seeds.
  17. Enjoy!

 


Sweet & Salty Roasted Carrots

 

Out of all the beautiful, amazingly good foods God made, carrots are my favorite.  I really don’t know why–they just are!  I eat them in some form everyday: in salads, in wraps, in stir fry, or roasted on their own.

This is a dish that is simple enough that no one can mess it up, but “gourmet” looking enough to impress your family or guests.

What I love about this dish (besides the carrots!) is its versatility.

Don’t have coconut oil? Use some vegan butter like Earth Balance.

Don’t like cumin or cinnamon? Salt & pepper do just fine.

I’m telling you, this is basic.

UncookedSo, the first thing to do it buy some rainbow carrots.  I buy mine locally, but your local health food store will have them, too.  If there are no rainbow carrots, try to get some thinner carrots with the tops still attached.  If all else fails, get some organic carrots in a bag and cut them in matchsticks!

I prefer to leave the tops on mine to roast (just cut or pull off the greens), but you could cut them off if you like.

Preheat the oven….Peel the carrots….Melt the coconut oil….Pour on top…Sprinkle with sea salt, pepper, cumin, and cinnamon (to taste).

I do a few sprinkles of cumin, and about twice as much cinnamon–just because that’s what I like.  Feel free to put as much or little spice as you want!

I top my carrots with lemon-tahini dressing, and it makes all the flavors PUNCH!

 

Sweet & Salty Roasted Carrots
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 large bunch (or two small bunches) of rainbow carrots, greens removed and peeled (see note)
  • 2 T coconut oil, melted
  • sea salt & pepper to taste
  • cumin, to taste (about ⅛-1/4 t)
  • cinnamon to taste (about ¼-1/2 t)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place carrots on pan and pour melted coconut oil on top.
  3. Add desired spices on top.
  4. Using tongs, mix together until well coated.
  5. Place in oven and roast for 20 minutes, turning halfway through.
  6. Take carrots out of oven and top with almond or dairy free cheese.
  7. Serve warm & Enjoy!
Notes
1. If you can't find rainbow carrots, regular carrots will work, too. Peel them and cut them into matchsticks. You'll probably use about 1 lb of regular carrots. You may have to adjust cooking time.

**Please use organic ingredients when possible