Side Dish Recipes
People often times don’t think of eating raw vegetables in the Winter, but it is still good to eat them once and a while because they are packed with nutrients that our bodies need. I like to still try to use vegetables that are in season, so heartier greens like brussels sprouts and bok choy are perfect! And those are what I have used in the salad I am sharing with you today. I combine them with an Asian citrus vinaigrette, orange slices and sesame seeds, and it is healthy, refreshing and delicious! This is perfect to make ahead of time for including in lunches too, because it is even better the next day when the flavors have combined.
The holidays are busy, and making a big meal can be a lot of work. So I like to keep my side dishes simple. Like this maple roasted squash! It takes little hands on time, is inexpensive to make and it is delicious! Not only that, it is healthy, gluten free and vegan as well, so you and your family can feel good about enjoying it! This would be the perfect thing to serve with a protein, or in addition to other side dishes if you are going for variety. I top it off with cranberries, hazelnuts and parsley to make it festive for the holidays, but this is something that can be made all season long!
If you are looking for a healthy, light and easy salad to serve with your Holiday meal, look no further than this festive kale and brussels sprout salad! It only takes about 15 minutes or less to make and it is so tasty! It combines fiber and nutrient rich rich kale, brussels sprouts and spinach with a creamy lemon dressing, sweet pomegranate seeds and crunchy almonds. I know most people don’t think about serving brussels sprouts or kale raw, but they are both really delicious in salads and retain all of their vitamins when not cooked. This makes a great side dish alongside any protein, on a buffet, or as a starter for your dinner!
Mashed root vegetables are a great option for Thanksgiving in place of the usual potatoes. Not only are they delicious but they are packed with even more vitamins and fiber thanks to the variety of veggies included. I like a mixture of rutabaga, sweet potatoes or yams, and potatoes. It is a little sweet, but savory and pairs well with any sort of protein and gravy. This recipe is actually vegan because it uses coconut butter in place of butter, but you won’t even miss the dairy! This is the perfect dish to serve if you want something that tastes rich but is actually good for you!
Wild rice stuffing makes the perfect gluten free option for Thanksgiving in place of bread stuffing! It is not only delicious, but a healthier option as well, since it packs protein and fiber. The recipe I am sharing with you today is pretty easy to make, and it is festive looking for the Holidays. I include dried cranberries, sweet apples, and toasted pecans for a sweet and savory combination. This makes a perfect side dish served with a protein, or for a main dish, you can stuff it into a baked squash for a vegan main. Also, you can make this ahead and reheat it before serving, just add the arugula before you are going to serve so it isn’t too wilted looking.
Making your own saurkraut at home is easy, and fun because you can create your own flavors. Not only that, it is rich in prebiotics and probiotics which are good for your digestion and gut health! The recipe I am sharing with you today is perfect for Fall, because it features apples as well as the cabbage, and it is really delicious! This is good as a side dish, or on sandwiches or, mixed into salads with similar flavors. I like to keep a jar of saurkraut in my refrigerator at all times, because adding it to meals is an easy way to keep my gut happier!
Wild rice is a Minnesota staple! But it isn’t just for soup and pilaf, I like it in hearty grain salads too! It is high in protein and fiber and something that I recommend eating often. The salad I am sharing with you today is perfect for Fall because it contains apples, roasted brussels sprouts and cranberries which are all coming into season now! This salad is not only delicious, but good for you too! It would make the perfect side dish for Thanksgiving in a few months, but for now, I like to make a batch and enjoy it for a few days.
Bean salads are a picnic classic! I always enjoyed when my Grandma made them growing up, so now as an adult I make my own version! The classic ones contained a lot of sugar, but I use maple syrup instead in my vinaigrette. I also add in some jalapenos and red pepper flakes to give them a sweet and spicy kick, along with shallots and garlic for a savory flavor. These are packed with protein and fiber as well as being delicious, and they are great for making ahead of time for a picnic, so you can’t go wrong with them! If you like things less spicy, feel free to cut back on the peppers or jalapeno.
Zucchini is very versatile, and it can be used in everything from soups, to grilled dishes, to desserts and even served raw! Like the dish I am sharing with you today. When I want a healthy option for pasta, I like to spiralize zucchini or shave it into noodles. It has a mild flavor, so you can flavor it with whatever you want to! I like to toss it with just some lemon juice, olive oil, sea salt. If I want it more flavorful, like in this dish, some garlic and shallots do the trick. I combined it with sweet cherry tomatoes for color in this, and Miyoko’s vegan mozzarella which is amazing if you haven’t tried it. It tastes just like dairy mozzarella. This salad is light, healthy delicious and the perfect thing to enjoy on a hot Summer day! You can find all of the ingredients at our stores!
There is like fresh roasted Summer vegetables. Roasting them intensifies the flavors, and gives them a nice crispy texture on the outside but they are tender in the middle. They are so simple but so good! The recipe I am sharing with you today is one of my favorites! It combines them with pinto beans for a protein source so this can be a full meal, or it makes a wonderful healthy taco filling! This is a hearty meal that you can feel good about eating!