I do not know about you but for me Thanksgiving dinner is all about the side dishes. I do not eat a lot of meat but my family does so I try and not be a pain in the butt and just go with it. Trust me I do not go hungry because although I am skipping on the  bird I am doubling up on the side dishes. Here are some of my favorites

gluten free thanksgiving-side-dishes
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Mashed Potatoes with Chopped Kale

Total Time: 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 6 servings, about 1 cup each

Ingredients:
¾ cup almond milk
3 green onions, chopped
2 lbs. medium russet potatoes, peeled, cut into cubes
Water
½ tsp. sea salt, divided use
1 lb. fresh kale, large ribs removed, torn into large pieces
2 Tbsp. extra-virgin olive oil
Ground black pepper (to taste; optional)

Preparation:
1. Heat milk and green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
2. Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 25 minutes, or until tender. Remove from heat.
3. While potatoes are cooking, boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place kale in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process.
4. Drain water from potatoes. Return potatoes to heat. Gradually add milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
5. Drain water from kale; squeeze out excess water. Finely chop kale with a knife or in a food processor.
6. Add kale and oil to potatoes; mix until fluffy.
7. Season with remaining ½ tsp. salt and pepper (if desired).
8. Serve warm. Original recipe is from Beachbody but I changed it up a bit 🙂

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Mashed Sweet Potatoes Whip

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, about ½ cup each

Ingredients:
2 lbs. medium sweet potatoes, peeled, cut into cubes
Hot water
½ tsp. sea salt (or Himalayan salt), divided use
1 cup  lite coconut milk, warm, divided use ( try and use the stuff from the carton not the can- ewe BPA)
1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish
Ground black pepper (to taste; optional)

Preparation:
1. Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
2. Add ½ cup coconut milk; mash with a potato masher.
3. Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
4. Garnish with thyme, if desired. Recipe from Beachbody  DO NOT ADD HONEY OR MAPLE SYRUP it is so not necessary and OMG no marshmallows PLEASE :-0

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Balsamic Glazed Brussels Sprouts.

Total Time: 56 min.
Prep Time: 10 min.
Cooking Time: 46 min.
Yield: 4 servings

Ingredients:
1 cup balsamic vinegar and 1 Tbsp balsamic vinegar glaze. I use them one from Trader Joe’s.
2 cloves garlic, coarsely chopped
1 lb. Brussels sprouts, ends trimmed, cut in half lengthwise- I always get the ones from Trader Joes, they are easy to clean and cut
¼ tsp. sea salt (or Himalayan salt)
2 Tbsp. water

Preparation:
1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
2. Remove from heat; cool. Remove garlic. Set aside.
3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
4. Place Brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
5. Add salt; cook for 1 to 2 minutes.
6. Add water; cook until water has evaporated.
7. Top each serving with 1 Tbsp. balsamic glaze; serve immediately. Recipe from Judy 🙂

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Cauliflower Stuffing

Total Time: 32-35min.
Prep Time: 10 min.
Cooking Time: 22-25 min.
Yield: 6 servings

 

 

INGREDIENTS

4 tbsp. butter- I love using Ghee
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped- I used the frozen cauliflower rice from Trader Joe’s
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. Freshly Chopped Parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage or 1 tsp. ground sage
1/2 c. vegetable or chicken broth

DIRECTIONS:

In a large skillet over medium heat, melt butter. Add onion, carrot, ghee and celery and sauté until soft, 7 to 8 minutes. Next add the cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more. Lastly add the parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, around 15 minutes.
Recipe from Delish

 

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Roasted Beets and Persimmon Salad

Total Time: 2 hours (approx)
Prep Time: 35-40 min.
Cooking Time: 1 hour 45 min.
Yield: 4 servings

 

 

 

INGREDIENTS:

2 medium beets trimmed
4 cups chopped beet greens or chard
4 ripe persimmons
1 tablespoon sherry vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt, divided
Ground pepper to taste
6 teaspoons extra-virgin olive oil, divided
1/4 cup crumbled feta cheese
1/4 cup coarsely chopped toasted unsalted pistachios

Preheat oven to 375°F. Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1 1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside. Wash, cut and cube your persimmons. Combine vinegar, mustard, 1/4 teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining 1/4 teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.

Told you, I am all about the side dishes. I truly love the way you can get creative and just have fun with side dishes. I am not against the bird but its not where my fork goes first. I hope your Thanksgiving is full of blessings, love and lots and lots of family and friends time.

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