Tag Archive for: Delicious

Delicious, Low-Glycemic Recipe Inspiration for Your Holiday Table 

By Carrie Rutledge, Nutrition Therapist Master, Patient Coordinator 

 

Add These Healthy Dishes to Your Holiday Spread!

Are you looking for a little healthy recipe inspiration? Today I’m sharing recipes for Gluten-Free Root Vegetable Stuffing, Sweet Potato Mash,  a Thanksgiving Salad, and a Satisfying Sweet Treat. 

 

Whether there are family members with food intolerances, chronic health issues,  or those just looking to eat whole and healthy, it’s always nice to have a few nutritious and gluten-free options as part of the holiday table spread. But don’t worry, these dishes don’t skimp on flavor and yumminess! 

 

Root Vegetable Stuffing

This dish is low-glycemic, nutrient-dense and can be made gluten-free. Play around with this recipe to make it your own! 

 

Croutons (optional)

 

Ingredients:

You can use gluten-free bread, such as Base Culture or Canyon Bakery. If using store bought bread, Eziekiel is best. I prefer organic homemade sourdough from our local bakery.

 

  • Preheat the oven to 375°F 
  • Cut the bread into 1/4 inch chunks.
  • Spread the bread chunks across a large baking tray and drizzle Pasture raised butter/ghee or olive oil over the top. Toss the bread to coat and then season with herbs, salt and garlic powder if using.
  • Make sure not to crowd the bread, and bake for 10-12 minutes or until golden. About halfway through cooking take the croutons out of the oven to gently mix and flip over to get an even cook.
  • When done cooking, remove from the oven, and let cool slightly. Store in an airtight container for up to two weeks and enjoy.

 

Stuffing

  • 3 lbs turnips (cut into 1/2 inch cubes)
  • 3 sweet potatoes (cut into 1/2 inch cubes)
  • 3 carrots
  • 3 parsnips
  • 1 TBSP garlic powder
  • 1 TBSP dried sage
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp dried oregano
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 tsp salt
  • 3 large onions (finely diced)
  • 5 stalks celery (finely diced)
  • 1 apple (peeled and diced)
  • 1⁄4 cup tallow (or coconut oil, optional)

 

Instructions: 

  • Preheat the oven to 375°F.
  • Grease 2 large baking sheets with butter/ghee or olive oil and evenly spread the turnips and sweet potatoes on them.
  • In a small bowl combine all the seasonings and spices. Sprinkle about half of the spice mix onto the veggies and toss until coated. Put into the oven and roast for about an hour until they’re soft and starting to turn golden brown, tossing a few times to brown evenly.  Add the onion and celery to the skillet and saute with chicken, duck or turkey tallow.
  • Once the onion and celery have started to soften, add the apple to the skillet and continue cooking until they’re all cooked. Remove from heat.
  • Once turnips, sweet potatoes, carrots and parsnips are done, mix with the onion/celery/apple/mixture and continue mixing until well incorporated and starting to clump together. (Add croutons if using)
  • Transfer to a greased 9×13 baking dish and warm in the oven if serving immediately or put in the refrigerator, covered, if using later.

 

Mashed Sweet Potatoes

 

Ingredients:

  • 2 pounds 4 medium sweet potatoes, peeled & cut into 2′′ chunks
  • 2 tablespoons of pastured butter
  • 1/2 cup raw milk or coconut milk (dairy free)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 1 tablespoon sprigs fresh thyme

 

Instructions:

  • Place sweet potatoes in a large saucepan over high heat and cover generously with

boiling water. Bring to a boil then reduce heat to medium and cook uncovered until the sweet potatoes are fork tender, about 15-20 minutes.

  • Drain the sweet potatoes and return to the saucepan. Add the milk, butter, salt, pepper and

cinnamon, mash with a potato masher to desired consistency.

  • Serve warm and garnish with thyme leaves.

 

**Substitutions and additions:

  • For creamier potatoes you can add one organic Russet potato
  • For a cheesy twist you can add parmesan or gruyere
  • Spice it up with some pumpkin pie spice, cinnamon, nutmeg or brown butter

 

Beautiful Thanksgiving Salad

 

Salad Ingredients:

  • 7 cups mixed organic spring greens, kale, spinach or arugula
  • 1 1/2 cups sliced apples I prefer Pink Lady or Honeycrisp
  • 1/2 cup pomegranate seeds
  • 1/2 cup high quality blue cheese crumbled
  • 1/2 cup candied pecans coarsely chopped

 

Dressing Ingredients:

  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic and 1 shallot minced
  • salt and pepper to taste

 

Organic Fresh Berries with Homemade Whipped Cream

 

Ingredients: 

  • 1 carton of organic strawberries
  • 1 carton of organic blueberries
  • 1 carton of organic blackberries
  • 1 carton of organic raspberries

 

Instructions:

Wash, chop, mix and store berries in a glass container.

 

Homemade Whipped Cream

 

Ingredients:

  • 1 cup of pastured heavy cream
  • 1⁄2 teaspoon vanilla extract
  • 2 Tablespoons coconut sugar

 

Instructions: 

  • Mix all ingredients in a stand mixer on medium high speed for 3-4 minutes.
  • Use immediately or store in the refrigerator for 24 hours.