Tag Archives: thanksgiving

Sawyer’s Sweet Creamed Corn

**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old.  He has had EGD (scopes) every 8-12 weeks for almost 4  years, and has 6 safe foods (ingredients) he can eat.**

I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!

corn

Once, at a family gathering, I made a large dish of this and put it on the potluck line.  To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!

I use ingredients Sawyer can eat, but feel free to change them up.  His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor!  It’s also VERY good massaged into kale when you make a kale salad.  I get a large bottle of it at Costco for a great price.

This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.

Enjoy!

Sawyer's Sweet Creamed Corn
 
Ingredients
  • 2 10 oz bags of frozen organic corn
  • 2 T avocado oil (or sub other oil or butter)
  • ½ cup plus 2 T unsweetened almond milk (or sub other milk)
  • 1 T raw honey
  • 1 t sea salt
  • dash of pepper
Instructions
  1. In a pot, heat avocado oil.
  2. Add frozen corn and stir until soft (about 5 minutes).
  3. Put half or a little more than half of the corn in a food processor and pulse until smooth.
  4. Add the pureed corn back to the pot with the other corn.
  5. Add the almond milk, honey, and salt & pepper. Stir until combined.
  6. Taste and adjust ingredients if necessary.

 


Fall Favorites 2016

It’s finally that time of year, y’all.

Ahhh. Cooler mornings. Pumpkin everything. The smell of cinnamon. 😉

Every year, I love a mix of tradition and innovation.  There are some recipes that make me feel like home–but I also love the joy of trying something new.

So today, I’ve made a list of some of my Fall Favorites–some old “goodies” and some brand new ones that rocked my world lately.

fall-favorites

I hope you find something on this list you’d love to make. I encourage you to get in the kitchen with your kids, family, or friends and experience the glory of the season!

Happy Fall!

Fall Drinks:

1) Dairy Free Hot Chocolate from Detoxinista

2) Warm Turmeric Milk from Nutrition Stripped

3) Spiked Apple Cider with Rum from Martha Stewart

Breakfast:

1) Pumpkin Muffins by Minimalist Baker

2) Basic Oatmeal from Thrive to Live

3) Fall Green Glowing Smoothie from Kimberly Snyder

Sides:

1)  Delicata Squash with Pomegranate Seeds from Minimalist Baker

2)  Sweet & Spicy Brussels Sprouts from Thrive to Live

3)  Healthy Caramel Dip from Thrive to Live

Soup:

1) BBQ Chili from Oh She Glows

2) Creamy White Bean and Kale Soup from Thrive to Live

3) 10 Spice Vegetable Soup from Oh She Glows

Main Dish:

1) Veggie Pot Pie from Thrive to Live

2) Lentil Walnut Meatloaf from Oh She Glows

Desserts:

1) No-Bake Pumpkin Tarts by Detoxinista

2) Apple Apple Pies by Thrive to Live


Healthy Thanksgiving Ideas

Set Image

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 🙂

 

 

 

 


Orange-Cranberry Sauce

Orange Cranberry Sauce

Can we have a real moment here?  I’m posting my favorite cranberry sauce recipe (sans the refined white sugar) but I’ve got nothing to compare it to!  I’ve never tasted cranberry sauce out of a can, or made another recipe.

And it’s not because I’ve always been a foodie.  If you know my journey, you know I’m a recovering “picky eater,” and something that jiggles when the table moves is most definitely classified under “gross” in my book.

But what I’ve learned is there’s always a way to make something taste better, and even look more appealing to the eye. You just gotta try it out!

Here’s the thing about cranberries.  They are beautiful. They are strong.  They are bold.  And sometimes, they can be overbearing.  (It’s a personal thing, here).

I love the addition of the orange and a dash of cinnamon!  It’s like memories are tucked away in the jelly-like substance.  Something about nostalgia this time of year?  Love it 🙂

This recipe really doesn’t take long or much effort to make, but y’all know me–I wouldn’t be able to sleep unless I told you WHY it’s better to make your own rather than buy from a can.

But I’m also practical–I won’t reinvent the wheel if someone else has already explained it.  So head on over here and read Food Babe’s article and read about some bad stuff in the traditional cranberry sauce.  (Plus you can check out her recipe–which adds a few things–I’ve tasted it, and it’s delicious too!)

Even many homemade recipes call for a cup of white sugar! Ouch!  While maple syrup is still sugar, it’s a much better option than a whole cup of white sugar!

Try serving this orange-cranberry sauce at your Thanksgiving table this year, and see what you think 😉  My opinion is something made with love & fresh ingredients is always better!

Enjoy!

I prefer less cranberries in my cranberry sauce so I used 8 oz, but a regular 12 oz bag would work in this recipe too, and would have more chunks of cranberries.  It’s up to you 🙂

 

Orange-Cranberry Sauce
 
Ingredients
  • ½ cup freshly squeezed orange juice
  • ¾ cup maple syrup
  • ½ teaspoon grated ginger
  • 1 8 oz (or 12 oz depending on how much cranberry you want) bag of fresh cranberries
  • 2 dashes of cinnamon
  • orange zest (optional)
Instructions
  1. Add all ingredients in a medium saucepan and bring to a boil over high heat, stirring constantly.
  2. Reduce heat to medium-low and cook for 12-15 minutes until desired consistency.
  3. Remove from heat and let cool for 15 minutes.
  4. Transfer to a glass jar and refrigerate for 4-6 hours before serving.

 


Green Bean Casserole

Final

I originally heard about this all-vegetable based green bean casserole from the amazing Detoxinista.  It’s such a clever idea–almost pure genius.

But I have to admit, when it’s holiday season, my nostalgia kicks in, and I really do just need a little more butter, Paula Deen style.

While I LOVE Detoxinista’s recipe (and really, all of hers!), I felt as if her version lacked a punch of flavor….

And when I’m feeding non-clean eating friends (or anyone really!), I don’t want them to miss out on all the flavor they can have!

So, I ventured back to the Paula Deen recipe I made years ago, and merged these two loves together to make a clean, yet flavorful side dish that will satisfy your casserole craving without the junk.

You can most certainly serve this to any type of guest, and it’s sure to please!

Inside

A note about some ingredients:

-You don’t have to peel the parsnips. Yay!

-Nutritional yeast can be found at any health food store (I buy from the bulk bins), but you can also get it at Kroger in the organic section near the flours and baking stuff.  It is a yellow flaky yeast that helps give non-dairy dishes a cheesy flavor. It sounds weird and might look weird, but it sure doesn’t taste weird!

-I use frozen green beans to make it easier–but you pick whether you buy whole or cut green beans–to your liking here!

Green Bean Casserole
 
Ingredients
Onion Topping:
  • 2 large onions, peeled and sliced
  • 1-2 coconut oil
  • salt, to taste
Green Beans:
  • 1 lb frozen green beans
  • 3 cups vegetable broth
  • 1 cup water
Filling:
  • 1.5 cups parsnips, chopped
  • 8 ounces mushrooms
  • 1 cup unsweetened almond milk
  • 3 T nutritional yeast
  • 2 T vegan butter, melted
  • 1¼ t sea salt
  • 1 t garlic powder
  • ¼ t black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the coconut oil in a large pan over medium heat.
  3. Add onions and stir. Since you are caramelizing the onions, they will cook for about 40 minutes.
  4. Continue cooking over medium or medium-low heat for about 20-25 minutes, stirring occasionally. Keep the onions spread out on the pan, as to cook evenly. Add a small amount of water to prevent sticking if necessary. Do not let the onions brown too much--reduce heat if so.
  5. After the 20-25 minutes, sprinkle a pinch of salt on the onions, reduce heat to low, and cook for 15-20 minutes longer, stirring occasionally. Watch carefully so they don't get burned. They are supposed to be caramelized, not burned.
  6. Meanwhile, put the vegetable broth and water in a large pot and bring to a boil.
  7. Add green beans, and boil for 8-10 minutes, until desired consistency. They don't get much softer in the oven, so make sure they are the way you want them for the casserole.
  8. Once the beans are finished cooking, use a slotted spoon to transfer the green beans to an 8 x 8 baking dish, leaving the leftover liquid in the pot. Set dish aside.
  9. Next, put the chopped parsnips in the leftover liquid, bring to a boil. Reduce heat to low, cover, and cook for about 8-10 minutes.
  10. Meanwhile, in a small pan, saute mushrooms over medium heat until juices have been released, about 6 minutes.
  11. Drain parsnips. Combine parsnips, ½ of the sauteed mushrooms, and all other filling ingredients in a blender and blend until smooth.
  12. Add the remaining mushrooms to the green beans and stir to combine.
  13. Pour the filling mixture over cooked green beans and stir.
  14. Put the caramelized onions on top of the mixture evenly.
  15. Bake at 375 degrees for about 30 minutes or until bubbly and heated through.