Worthy of Seconds: 3 Scrumptious Thanksgiving Sides!

Grilled Sweet Potatoes and Maple Vinaigrette

Why I like it: They are a little sweeter than my normal sweet potato regime, but they are not loaded with unnecessary processed marshmallows and loads of brown sugar. With the perfect amount of pure maple syrup and a hint of lovely cinnamon, this dessert-like veggie with have you all running back for seconds (with no shame!).Ingredients

• 2 large sweet potatoes, peeled
• 1/4 cup olive oil
• Salt
• Pepper

For the vinaigrette

• 1 clove garlic, minced
• 2 Tbsp creole mustard (or any spicy brown mustard)
• 1 Tbsp apple cider vinegar
• Dash of cinnamon
• 2 Tbsp maple syrup
• 2 Tbsp olive oil
• Small handful of fresh parsley, chopped

Instructions

1. Preheat grill to medium.
2. Toss potato rounds with olive oil and season with salt and pepper.
3. Grill 8-10 minutes on each side, until the potato is lightly grilled and fork-tender.
4. Whisk together the garlic, mustard, vinegar, cinnamon, and maple syrup.
5. Slowly stream in the olive oil while whisking.
6. Salt and pepper to taste.
7. Drizzle the vinaigrette over the sweet potato slices and top with parsley.

NotesYields: 4 servingsEstimated time: 25 minutes

Roasted Brussel Sprouts

Why I like it: Brussel Sprouts could be called the epitome of a fall dish! These veggies seem to have a bad rap, but now with modern creativity in cooking, they don't have to be one of those nutritious superfoods that sacrifice flavor for health benefits. Now you can enjoy all of their advantages! Start with this recipe to see what I mean. LOLO Note: I like to use coconut oil instead of olive oil. They are delicious with a little lemon juice too!Ingredients

• 1 pound brussel sprouts
• 3 Tbsp of extra virgin olive oil
• 3/4 teaspoons Kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees.
2. Prepare Brussels sprouts by cutting off the brown ends and peeling off the yellow outer leaves.
3. Place Brussels sprouts in a bowl with the olive oil, salt and pepper. Mix all of these ingredients together.
4. Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes or until crisp on the outside and tender on the inside. It helps to shake the pan every 10 minutes or so to ensure even browning.
5. Remove from the oven, pour into a bowl, sprinkle a little more kosher salt over the Brussels sprouts and serve warm.

Maple Infused Butternut Squash and Apples

Why I like it: Apples and butternut squash are each loaded with antioxidants, so when they are blended together, not only do they taste glorious, but they become a power-side! The combination of this fruit and veggie is such a fall delight!Makes: 3-4 cupsPrep Time: 10 minutesCook Time: 3-4 hoursIngredients

• 1 small (~3 pounds) butternut squash, peeled and cut into 1 inch chunks
• 3 apples (I used tart – granny smith)
• 2 tbsp. Earth Balance (or any other vegan margarine)
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 tbsp. cinnamon
• 1 tsp. nutmeg

Instructions

Start by peeling your butternut squash before you cut it. Once your butternut squash is peeled, cut it in half lengthwise and scoop the seeds out. Then proceed to cut into smaller portions and cube in 1 inch pieces. Spray the bottom of a slow cooker with cooking spray and add your squash and margarine. Set to high for 2 hours before adding the apples. After two hours have passed, dice or slice your apples and add them to the slow cooker with 3 tbsp. maple syrup, vanilla, cinnamon and nutmeg. Stir the ingredients and lower the slow cooker to “low”. Cook for an additional 1-2 hours or until the squash and apples can be easily mashed.Serve as a side dish, on top of yogurt or ice cream, or alone!

Happy Thanksgiving! Try these recipes, and be thankful!

Source 1, Source 2, Source 3

October Recipe Kickoff: Pumpkin Muffins

Can you believe it's already October? I think I say this every October. I don't know about you, but when the cool weather starts breezing in, I crave the winter festivity foods, especially pumpkin, hence this lovable muffin recipe. It's gluten free and grain free. When these warm muffins are fresh from the oven, this little fact seems like a big secret because it doesn't compromise the rich flavors! So fill your house with the warm aroma of fall, and hop on this pumpkin-loving train. These goodies are perfect for breakfast or a yummy mid-day snack. P.S. Bookmark this recipe. Your friends and family are bound to ask for it.

Prep-time: 5 minutesBake-time: 20-25 minutesTools needed: muffin pan, muffin liners, bowl, spatulaWhat you'll need:

• 1/3 cup amaranth flour
• 1/3 cup buckwheat whole groats ground into flour
• 1/3 cup arrowroot
• 2 tablespoon flax meal
• 3/4 tsp soda
• 1 tsp cardamom
• 1/3 cup xylitol (may use any sugar you like)
• 1 cup canned pumpkin
• 2 local eggs (may use 2 flax gels or 1/2 cup yogurt)
• 1 tbsp coconut oil (may use any oil or just omit this)

Directions:Pre-heat oven to 350 degrees.Place all dry ingredients into a bowl and whisk together.In another bowl, add in your wet ingredients and sugar. Stir together.Add in dry ingredients and mix till combined.Scoop batter into muffin liners and bake for about 20-25 minutes.

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