3 Healthy Holiday Side Dishes

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I am alllll about comfort food, just in case you didn’t notice. But I know that there a lot of people who want healthy and still delicious meals for the holidays. These 3 side dishes are full of comfort, warmth and delicious flavors but are gluten free, vegan and healthy.

RECIPE VIDEO

PAN FRIED BRUSSEL SPROUTS
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INGREDIENTS

30-40 Brussel sprouts (or as many as you like)
1 cup of water
1/2 tsp garlic powder (or to taste)
1/4 tsp black pepper (or to taste)
1/4 tsp salt (or to taste)
1 tsp olive oil (optional)

METHOD

  1. Prepare Brussel sprouts by cutting the end off and cutting them in half. I used purple Brussel sprouts because they just looked so pretty.
  2. In a pan put the Brussel sprouts face side down.
  3. Add 1 cup of water to the pan. Cover with a lid. Cook on a medium heat for 15-20 minutes or until all the water is gone.
  4. Once water is gone, lower the heat and let the Brussel sprouts cook for another minute. They will get a little browned and crispy.
  5. You can then add in olive oil if you like and the seasonings.
  6. Toss around to coat evenly.

Will serve 3-4 people

SOCCA/FARINATA
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INGREDIENTS

2 cups chickpea flour
2 cups water
3 tbsp olive oil
1/4 tsp of salt
1 pinch of red pepper flakes
1 tsp fresh rosemary, chopped

METHOD

  1. Preheat oven to 450F.
  2. Add all the ingredients into a bowl.
  3. Whisk together until well incorporated.
  4. Set aside for 30 minutes or you can refrigerate overnight.
  5. When you are ready to cook it you will need a cast iron skillet.
  6. Oil the pan and place in the oven for 5-10 minutes to get very hot.
  7. Pour the batter in and bake for 12-15 minutes. Then broil for 5 minutes.
  8. Allow to cool for a minute and cut into pieces.
  9. Sprinkle some extra salt and red pepper flakes on top if you like. Enjoy plain, with olive oil or a spread.

Can serve up to 8 people if everyone only takes 1 slice.
*this recipe creates a thicker socca. If you prefer it to be a bit thinner cut the recipe in half.

MASHED CAULIFLOWER
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INGREDIENTS

1 head of cauliflower
1 cup of almond milk (or any non-dairy milk)
1/2 tsp salt (or more to taste)
1/4 tsp black pepper
1/4 tsp parsley flakes

METHOD

  1. Chop cauliflower into florets.
  2. Boil for 20 minutes or until fork tender.
  3. Once soft, drain water.
  4. In a blender place the cauliflower, almond milk, salt and pepper. Blend until smooth. This works best in a high speed blender.
  5. Once smooth give a taste, make sure it has enough flavor.
  6. Place in a serving dish garnish with more pepper and parsley.

Serves 3-5.

Save to Pinterest ❤
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