clean living// cooking with my mama, the healthy feast connoisseur

i have learned everything about cooking from my mom. she is the master of making healthy dishes taste incredibly delightful and delicious. thanksgiving is my favorite holiday of the year; i love the quality family time, the slower pace, the crisp air, the anticipation for the remaining holiday season, the few months of pinning recipes we want to try, and then the most fun part: preparing the meals and enjoying the eats with loved ones.

we are hosting thanksgiving for the first time in our home this year, and it feels so special. my mom came in a few days early so we could have one-on-one time together, go to the farm to gather produce, the grocery store to get all remaining ingredients, and then start prepping. cooking creates such bonding memories together.

see some clean recipes that we are whipping up this year! and stay tuned for all things clean living and food with the special relaunch of my daily guide to clean living, the clean sweep newest edition: food.

mashed potatoes//

3 lbs. organic red and purple potatoes, quartered

1/2 teaspoon pink himalayan salt (do this to taste; add more if needed)

1/8 teaspoon black pepper

1 cup almond milk

1/4 cup raw grass fed butter

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, minced

1 tablespoon dried dill

peel and boil potatoes. combine potatoes with ingredients in a food processor, mixer, or large bowl, mix until smooth or desired texture.

honey thyme roasted carrots//from magnolia table

1 pound carrots, whole with tops on

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon fresh lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 teaspoons fresh thyme

1 garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon roughly chopped fresh parsley

preheat oven to 425. line a sheet pan with foil. spread carrots on the lined sheet pan. in a small bowl whisk together ingredients–leaving the parsley out. drizzle over the top of the carrots. roast 30 minutes until golden brown. sprinkle with parsley to finish.

arugula salad//

4 cups baby arugula

2 tablespoons extra-virgin olive oil 

2 teaspoons lemon juice, freshly squeezed

1 tablespoon shallots, finely minced

1/4 teaspoon flake finishing salt 

1/4 teaspoon black pepper

roasted red beets

add arugula and roasted beats into a large bowl. in a small mixing bowl, whisk together remaining ingredients and drizzle on top of the salad.