Posts Tagged "Thanksgiving Side"

Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks

Posted by on Nov 26, 2013 in Corn Free, Food, Gluten Free, Healthy Eating, Recipes, Vegan | 4 comments

I didn’t begin liking sweet potatoes until I was working at place that made the best sweet potato fries. To this day I cannot find a place that makes them as good as them, but it got me to start eating sweet potatoes. To my surprise I found I really truly enjoyed them. I think I had an awful experience eating them at a Thanksgiving dinner one year as a child. It is amazing they way food  is prepared can really affect your ability to like them again for years to come. I kind of felt like I was missing out all those years. I have definitely made up for them and my kids love them due to their natural sweetness. I made this dish for our church’s family gratitude brunch and four pounds of this Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks was gone before you can say Thanksgiving. I guess they were a hit! Citrus Glazed Roasted Sweet Potatoes with Caramelized Leeks 2 lbs of sweet potatoes peeled and diced 1 leek cut in half and sliced 1/4 cup of fresh orange juice (I used the OJ from Mariano’s, super fresh!) 3 Tbl of Grade B Maple Syrup 1/4 tsp of garlic powder 1 tsp of Celtic Salt (very nourishing) 1/4 cup of melted coconut oil 2 Tbl of Citrus flavored olive oil (I love Pasolivo Citrus Olive Oil I am a member!)         Preheat Oven to 400 degrees In the Ecofoil Tin place the potatoes and leeks In a bowl mix orange juice through salt and pour over potatoes and leeeks Drizzle melted coconut oil over mixture and toss altogether Bake in oven  for 50-60 stirring every 20-min to prevent sticking Bake until you get the crispiness you like Drizzle the citrus flavored olive oil over the mixture Sprinkle about a  tsp worth of Himalayan Salt Simple, sweet and satisfying. Thank you to EcoFoil Pans for providing the 100% recycled aluminum tins and sponsoring this recipe...

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Healthy Mashed Potatoes and Why These Are Healthy

Posted by on Nov 19, 2012 in Food, Gluten Free, Healthy Dinners, Healthy Eating, Vegan | 5 comments

While my daughter is already listening to Christmas music on a local radio station, eating mashed potatoes is a weekly thing in our home. My kids (and husband) love them and I love that I sneak in more than just potatoes. I’ll easily add some parsnips, turnips or cauliflower in with the potatoes, since they are also white root veggies, it is easy to sneak in and get other vitamins and minerals. I just made this the other day and I have about 1 cup left over. Here are my Healthy Mashed Potatoes recipe! Healthy Mashed Potatoes: 6 baseball sized organic red potatoes organic yukon gold 2 small turnips 1 large parsnip Saving 1/4 c of boiled water 2 Tablespoon of unsweetened coconut milk (we use hemp milk) 2 tsp of Himalayan Salt 1 Tablespoon of Extra Virgin Olive oil (or use organic, grass-fed butter) 1 tsp of white pepper Peel potatoes, but don’t dice them. Peel and cut turnips and parsnips. Place them all in a pot of water above the potatoes and bring them to a boil. Once you can put a fork through the turnips, empty the water but for about 1/4 cup of it. Add the coconut milk, salt and pepper. Blend with a blender until smooth and creamy. Drizzle olive oil and garnish with parsley or chives! Don’t dice your potatoes! Dicing your potatoes loses its vitamin and mineral content when boiled in the water. Just peel and place them whole. Less chopping, but longer boiling time. Organic is Best! If you are uncertain about why you should buy organic potatoes, then check out this video calledMy Potato Project from a child’s science experiement We use red potatoes a lot because it is the least starchiest of all the potatoes and have many health benefits, including having 37% more potassium than a banana! A serving of red potatoes twice as large would have very similar calorie and carbohydrate content to that found in the white potato! So you can eat more potatoes without all the extra starch or glycemic index. Red potatoes are also high in vitamin C, niacin, magnesium, iron and vitamin B6. Other vitamins and minerals found in lower amounts include folate, zinc and copper. Use other root vegetables! Turnips are great because they are roots that belong to the family of cruciferous vegetables — the same plant family as broccoli, cauliflower and kale (and don’t turn the mashed potatoes green!). The turnip’s root is high in vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip greens are high in lutein, which is good for the eyes! So go ahead and sneak in a turnip or a parsnip. No one will notice and they’ll get more bang for their nutritional...

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