12/18/19

Three Healthy Holiday Sides

Welcome Back!! 

As we get closer and closer to Christmas, I thought I’d share three of my favorite, go-to healthy dishes that I like to make during the holiday season! With all of the Christmas parties we have, I hate to show up empty-handed, so I always bring one of the above! We have a Strawberry Field Salad, Low Carb Cauliflower ‘Mash’ and Garlic Roasted Broccoli! All three fan favorites!

All of the recipes are below šŸ™‚

STRAWBERRY FIELD SALAD

Strawberry Field Salad

Ingredients 

  • Bag of spinach
  • 1/2 cup sliced strawberries
  • 1 cup roasted pecans
  • 1/3 cup (goat, feta or gorgonzola cheese – your choice!)  
  • Sliced onion (optional)
  • 1/4 cup balsamic vinegarette 

Instructions 

In a large salad bowl, mix the spinach onion and balsamic. 

Then add in the sliced strawberries, cheese roasted pecans and serve! 

LOW CARB CAULIFLOWER ‘MASH’

Low Carb Cauliflower ‘Mash’

(I doubled this recipe for the photos above!) 

Ingredients

  • 1 package of Cece Veggie Co Riced Cauliflower
  • 3 garlic cloves, minced
  • 3ā„4 cup chicken or vegetable broth
  • 2 tbsp vegan butter
  • 3 tbsp cream cheese
  • Salt and Pepper to taste
  • Optional: fresh parsley

Instructions

In a medium pot, add in the cauliflower rice and 1ā„2 cup broth. Bring to a boil and reduce heat to medium. Let the mixture simmer until the cauliflower rice is soft. If more broth is needed, you can slowly add more in as you need it. 

Once itā€™s soft, transfer to a blender and add in the remaining ingredients. (Pro tip: Add more cream cheese if you want a creamier taste!)

Blend until smooth, then top with parsley and a drizzle of extra virgin olive oil. Enjoy!

GARLIC ROASTED BROCCOLI

Garlic Roasted Broccoli

Ingredients

  • 4-5 of Stalks of Broccoli 
  • 4 Garlic Cloves Thinly Sliced
  • Extra Virgin Olive Oil
  • Himalayan Salt (for taste)
  • Black Pepper (for taste)
  • 3 TBSP Toasted Pine Nuts
  • 1/3 Cup Parmesan

Instructions

Heat the oven to 425Ā° F.

Cut the broccoli into florets. You should have about 8 cups of florets by the time you finish

Place the broccoli florets on a a large baking sheet and toss the garlic on the broccoli. Drizzle with 5 tablespoons olive oil. Sprinkle with the Himalayan salt and pepper.

Roast for 30 to 45 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with parmesan and toasted pine nuts.

Cook for 3 more minutes. Then remove and serve hot!

I hope you enjoy these!

xo,

Lauren