hello friends, happy thanksgiving week! we did an IG story poll, and most of you enjoy side dishes more than the main dish as well, so we thought we'd share this... no judgments here, but we compiled a couple healthier thanksgiving options for all you health-conscious folks to indulge in... I'm hoping to enjoy some of my mami's infamous panes con pollo.. but may try a few of these recipes out as well... let us know if you try any of them!
cinnamon apples
ingredients
• 4 pounds apples, cored and sliced
• 2 tbs butter
• 1/4 cup apple juice
• 1/4 cup honey
• 2 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp salt
• 2-3 tsp arrowroot or organic cornstarch
• 1 tsp apple cider vinegar
method
• place the apples and butter in a large skillet over medium-high heat. toss until butter has melted and is coating the apples
• mix apple juice, sweetener, cinnamon, allspice, salt. pour over the apples, toss. cover with a lid and simmer on medium-low heat for around 5 minutes
• uncover and toss. either simmer until thickened, or add a rowroot/cornstarch and toss quickly
• stir in apple cider vinegar and serve hot
honey roasted carrots
by Carlsbad Cravings & Aberdeen’s Kitchen
ingredients
• 2 pounds thin baby carots, peeled, and tops chopped
• 1/4 cup apricot preserves
• 2 tbs honey
• 2 tbs olive oil
• 1 tbs butter, melted
• 1 tsp balsamic vinegar
• 1 tsp garlic powder
• 1/4 tsp ground mustard
• 1/4 tsp thyme leaves
• 1/8 tsp ground cumin
• 3/4 tsp salt
• 1/8 tsp pepper
method
• preheat oven to 375 degrees F. line a baking sheet with foil and lightly spray with nonstick cooking spray. add carrots to the center. set aside
• in a medium bowl, whisk together remaining ingredients and pour over carrots, toss until evenly coated. line carrots in a single layer. bake for 30-45 mins depending on the thickness. garnish with fresh parsley if desired
cranberry sauce
ingredients
• 1 cup (200 g) sugar
• 1 cup (250 ml) water
• 4 cups (12 oz package) fresh or frozen cranberries
• pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice (optional)
method
• place the cranberries in a colander and rinse them. pick out and discard any damaged or bruised cranberries
• put the water and sugar in a medium saucepan on high heat and bring to a boil. stir to dissolve the sugar
• add the cranberries to the pot and return to a boil. lower the heat and simmer for 10 minutes or until most of the cranberries have burst
• once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. some people like adding raisins or currants, or even blueberries for added sweetness. you can also add holiday spices such as cinnamon, nutmeg, or allspice. if adding spices, start with a pinch of each and add more to your taste.
• remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
vegan collard green
ingredients
• 2 tbs grapeseed or canola oil
• 3 cloves garlic, minced
• 2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes
• 1 large bunch of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)
• sea salt
• 2 tbs tamari (or normal soy sauce)
• 1 tsp smoked paprika + more to taste
method
• warm oil on medium heat in a large heavy-bottomed pot
• add the garlic, and sauté on medium-low until it begins to turn golden
• stir in the tomatoes, and cook until soft, about 3 minutes
• add the chopped collard greens and a sprinkle of sea salt, and stir well. reduce the heat to low, and cover the greens. cook until tender, about 30 minutes, or longer depending on your preference
• turn off the flame, then stir in the soy sauce and smoked paprika. season to taste with more soy sauce if necessary
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