Thanksgiving Sides Part 4 - Warm Butternut Squash and Kale

I love butternut squash.  It's colorful and sweet and doesn't need much help to make it shine.  Paired with kale this makes a great hearty side or have a larger portion for a satisfying meal.

Ingredients:

1 large butternut squash 

1-2 bunches kale (I used the red kale curly for color)

3 cloves garlic

1/2" knob of ginger

Pink Himalayan 

Veggie Broth

Step #1: Add veggie broth to coat large pan.  Zest in garlic and ginger and put on medium heat. While flavors are infusing,  peel and cube butternut squash.  

Step #2:  Add butternut squash & salt, mix well, cook covered until tender.  De-stem kale, rip into manageable pieces,  and wash.

Step #3: Add kale to cooked squash until slightly wilted and warmed through.  Add more salt if desired. Serve & enjoy.

Thanksgiving Sides Part 3 - Mashed Cauliflower

Mashed potatoes are a staple at every Thanksgiving table, but they are super starchy, sticky and very heavy.  Give this recipe a try for a delicious, light and easy to digest alternative.
Feel free to play with this one and use this recipe as a base! A few examples: add caramelized onions, mushroom gravy, etc.  Please feel free to post your adds in the comments below.
Stay tuned for more light and simple recipes to come.

Ingredients:
1 large head cauliflower
2-5 garlic cloves (or more for a really garlicky mash)
Olive oil (or organic butter if desired)
Chives (few) (Can use scallions instead)
Pink Himalayan Salt (to taste)
Black pepper (optional)

Step #1 - Wash and cut cauliflower into florets. Peel and cut garlic cloves into halves.  Steam cauliflower & garlic until fork tender.

Step #2 - Use food processor or blender to blend cauliflower to desired consistency (anywhere from chunky to creamy puree).  Add drizzle of olive oil (or butter), salt and pepper and pulse a couple of times to incorporate flavors.

Step #3 - Chop chives and add to cauliflower mash.  Serve & enjoy.

Thanksgiving Sides Part 2 - Colorful Baked beets

I loved baked beets.  They are delicious, easy to make and will brighten up and dinner table. So here is Thanksgiving Sides Part 2...

Ingredients:
2 large red beets (or as many as needed)
2 large golden beets (or as many as needed)
parchment paper

Step #1- Preheat oven to 400*.  Wash beets and wrap in parchment paper.  Place in glass dish or on baking sheet and bake until fork tender (at least 1 hour pending on size of beets)

Step #2 - Let beets cool enough to touch.  Unwrap and peel beet skins. Please note, your hands will get messy, but that's part of the fun.  If you have kids, they will probably love to get in on the action. Tip: Peel the golden beets first then the red.

Step #3 - Chop (golden first, then red) and serve. I used the parchment to keep the cutting board from being dyed. Serve room temp, hot, or cold and for fabulous option, add some goat cheese.

Thanksgiving Sides Part 1 - Brussels Sprouts

Thanksgiving is a time to be with family and loved ones.  I have some great sides that are simple, tasty, and easy to digest - leaving you with more time for togetherness and less time wanting to take a nap after dinner.

Here is my recipie for yummy Shaved Brussels Sprouts:

Ingredients:
Brussels Sprouts (I used about 4 cups)
1 shallot
1-2 cloves garlic
pink Himalayan salt (to taste)
Veggie Broth
Organic Dijon Mustard
1 packet stevia (addition pending taste)
water

Step #1: Wash & peel brussels sprouts.  Cut off bottom stem, half then cut to make thin shavings or you can use a mandolin.  I just used my knife.

Step#2: Thinly slice shallot and mince garlic.

Step #3: Add veggie broth to bottom of pan and sauté shallots and garlic until soft.

Step #4: Add shaved brussels sprouts to pan.  Stir well then cook covered until desired.

Step #5: While brussels sprouts are cooking, mix about 3-4 tablespoon mustard with stevia and water to facilitate blending.  I like my dressing to be like the consistency of  slightly thicker than milk. Add to brussels sprouts and stir.

Step #6: Serve and enjoy.

Stay tuned for more sides to come in the next few days!

Have your own healthy turkey-day dishes you want to share? Comment below.