Thanksgiving Sides Swaps from the Fit Chic
Thanksgiving means lots of great food shared with the family. But the holidays are typically when people tend to gain the most weight throughout the year. So, we have a few healthier recipes from the Fit Chic Annie Mello to add to the table this thanksgiving.
Savory Butternut Squash Stuffing
- 2 butternut squash cut and diced into cubes
- 4 tablespoons coconut oil (melted)
- salt & freshly ground pepper
- 1 medium onions, chopped
- 1/2 cup dry white wine or 1/4 cup of apple vinegar
- 8 oz. country style (not in a casing) pork sausage
- 2 large eggs, beaten
- 1 tablespoon of full fat coconut milk or coconut creamer
- 1/2 cup chicken broth
- 4 tablespoons dried unsweetened cranberries
- 3 tablespoons chopped fresh sage
- 2-3 cloves of garlic
- 1/2 cup chopped pecans or sliced almonds
1. Preheat oven to 400° F. On a baking sheet, toss the squash with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
2. Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the onions, 1 teaspoon salt, and 1/4 teaspoon pepper, and garlic. Cook, stirring occasionally, until onions are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
3. Transfer the mixture to a large bowl along with the squash and let everything cool for 10 minutes or so. Turn oven down to 375.
4. Add the beaten eggs, coconut milk, squash, broth, pecans, cranberries, and sage to the mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
Green Bean Casserole
- 2 cans of green beans
- 1 can of gluten free cream of mushroom soup
- 1/4 cup of unsweetened cashew or coconut milk
- 1 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
- 1 tablespoon of balsamic vinaigrette
For Fried Onions
- 2 tablespoons of coconut oil
- 1 onion thinly sliced
- 1 egg
- 1 tablespoon of heavy cream or coconut creamer
- 2 tablespoons of coconut flour
- 1 teaspoon of garlic powder
- 1 teaspoon of creole seasoning
In a 9×9 pan place green beans, soup, and milk stir until combined. Next add spices.
In a frying pan place coconut oil (when it is melted) add onions, garlic and creole and cook until onions are translucent.
Whisk an egg in a small bowl and add to the onion mix and top with creamer, and flour.
And cook for 5 minutes or until slightly browned.
Place on top of the green bean mixture.
Last drizzle the balsamic over the top.
Place in the oven at 350 for 20 to 25 minutes or until lightly browned on top.
Cauliflower Mashed Potatoes
- 1 large head of cauliflower chopped
- 2 cloves of garlic
- dash of pepper
- 2 tablespoons grass-fed butter
- 1 tablespoon of coconut creamer or coconut milk
- 2 oz of organic cream cheese
- top with parmesan cheese for added deliciousness
Steam Cauliflower and then place in a blender or food processor.
Next add garlic, salt/pepper, butter, and creamer and continue to blend until (potato consistency appears).
Place in a large bowl and top with parmesan cheese place in the microwave for 1 minute to 90 seconds. and serve.
For more from Annie’s blog, click here.