Thanksgiving sides that will make you forget you’re ‘eating your vegetables’!

Here are a couple of Thanksgiving recipes that are sure to knock your socks off AND satisfy your appetite.  Oh yes, and they’re chock full of sulforaphane and antioxidant rich ingredients to boot!  Starting with a heaping helping of these fiber and nutrient-dense sides will help curb your cravings for the upcoming feast!

Warm Shaved Brussels Sprouts with Orange, Mint, and Frizzled Onions:

2 lb. Brussels Sprouts shaved into very thin strips

2 T cold-pressed olive oil or 1 T coconut oil

2 medium sweet (Maui preferable) onions

Breading:

1 cup rice or brown rice flour

1 t onion powder

1 t dried mint

2 t black pepper

1 t sea salt

2 duck eggs (or ½ cup olive oil)

olive oil or coconut oil for frying

Dressing:

2 T orange zest

½ cup freshly juiced orange

1 T raw honey

1 large clove of garlic minced

¾ t sea salt

¾ t black pepper

¾ cup cold-pressed olive oil

 

-Sautee the Sprouts in olive oil until slightly caramelized, set aside

-Using a mandoline, slice onions very very thinly

-Blend dry ingredients and set up a station with one dish for dry, another for wet (duck eggs- well beaten, or olive oil).

-Blend slivered onions or shallots into olive oil or duck egg mixture coating thoroughly, then dip into flour mixture to coat.

-Heat pan with olive or coconut oil. It is ready when you hear a slight sizzle (no popping) with dropping your onions in.   Fry a handful at a time to avoid cooling the pan, and getting soggy results.

-Remove from heat, and let the onions cool on paper towels to soak up excess oil.

-Whisk together dressing ingredients, and toss the cooked sprouts to coat generously, top with frizzled onions and enjoy!

 

Cauliflower Buffalo Bites (recipe from ‘The Lean Clean Eating Machine”)

** I prefer to substitute the non stick spray with a couple of tablespoons of coconut oil, and the Earth Balance butter with olive oil or organic canola.

 

Happy healthy Thanksgiving to all!

 

 

 

 

 

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