Healthy Twists on Thanksgiving Side Dishes


It's easy to indulge when the holidays revolve around carb loaded treats and sugar filled delights, but we've found 5 healthy options for you to swap in to your Thanksgiving feast this year.

  Cauliflower Mashed Potatos




1 head of cauliflower 

1 large clove of garlic, chopped into small pieces

2 tablespoons of oil



2 tablespoons of milk

Wash and chop cauliflower from its stem and chop the rest into small florets.  Put the pieces of cauliflower into a pot and cover with water.  Bring to a boil and then reduce to simmer.  Cover for about 15 minutes or until cauliflower is cooked all the way through.  Drain and place into your food processor.  Add the rest of the ingredients and blend to your desired consistency.  If you are struggling to blend, simply add more milk or water.


  Root Vegetable Stuffing




4 cups gluten free cornbread

2 leeks

1 celery root (peeled and diced)

9 stalks of celery, chopped finely

3 apples

2 eggs

1 1/2 tablespoons of poultry seasoning

1 cup of chopped pecans or walnuts

2 tablespoons of oil

1/4 cup of port wine or sherry

Heat up your oil in a large pan over medium heat and saute your leeks for 2/3 minutes.  Add celery, celery root, and apple, one at a time, cooking for 3 minutes after each ingredient is added.  Add pecans, salt and pepper, and saute for another 2 minutes.  Add 2 tablespoons of wine and cook for 1 more minute.  Set the pot aside and cool for 10 minutes.  Preheat oven to 350 degrees.  Place cornbread, eggs and remaining wine into your vegetable pot and mix well.  Put your mixture into a glass baking dish and bake for 45 minutes.


  Honey Lemon Roasted Carrots




1 bunch of trimmed and washed carrots

Olive oil

Juice of 1/2 lemon

3 tablespoons honey

2 tablespoons unsalted butter - melted

Kosher salt

Fresh cracked pepper


Preheat oven to 425 degrees.  Place carrots on a baking sheet lined with parchment paper or a non-stick pan.  Drizzle with olive oil.  Sprinkle liberally with salt and pepper. Toss with clean hands making sure carrots are covered with oil, salt and pepper.  Place in oven and set timer for 15 minutes.  While carrots are roasting, mix melted butter, lemon juice and honey.  After 15 minutes, take carrots out of oven and drizzle with butter mixture.  Place back in oven and roast for 8-10 minutes or until brown.  Remove from oven, sprinkle with additional salt and pepper.


  Healthy Cranberry Relish




12 ounce bag of cranberries

1 cup of water

1/2 cup maple syrup

1/4 cup organic sugar

2 cups diced celery

1/2 cup chopped walnuts

2 tablespoons orange zest

1 teaspoon gelatin


In a medium sauce pan, bring the water, maple syrup and sugar to boil.  Reduce heat and add cranberries to simmer for 10 minutes.  In a small bowl add 1 teaspoon gelatin to 3 tablespoons of water.  Let sit for about 3 minutes to blossom.  When cranberries are done simmering, add gelatin stirring while adding and turn heat off to cool.  After 10 minutes of cooling, drain off the liquid mixture.  Add the cranberries to a bowl and allow to chill in the refrigerator.  Once cranberries are fully chilled add celery, walnuts and 1 tablespoon of orange zest.  Add remaining tablespoon of orange zest after dished as garnish.


  Mini Pumpkin Pies




Pie Filling -

1 can of organic pumpkin pie puree

1 tablespoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

1/2 teaspoon of ground cardamoom

3 tablespoons of melted coconut oil

1/4 cup of maple syrup

1/2 tablespoon of ground vanilla

1/4 teaspoon of sea salt


Crust -

2 cups of oat flour

1 cup of hazelnut flour

1/4 cup of melted coconut oil

1/4 cup of maple syrup


Preheat oven to 350 degrees.  Mix all of the pie filling ingredients together in one bowl.  Mix all the crust ingredients together in another bowl until it becomes dough-like.  Line your cupcake tray with liners or cover your tray with coconut oil.  Use your finger to form the crust of your mini pies (make sure it has a hole for your filling).  Place pie filling onto the crust.  Bake for 10 minutes.  Remove and let cool so crust can harden.