Side Dishes

Roasted Harvest Veggies (GAPS/Paleo)

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harvest veggies

I fell in love with roasted veggies last year and had some sort of roasted vegetable almost every day for months. I really went crazy on the brussels sprouts. I brought some for Thanksgiving at my mom and dad’s house last year and I was worried there wouldn’t be enough for everyone, especially me! Fortunately, I didn’t have to worry about that because my grandpa and dad started making fun of me and my brussels sprouts. My mom, my son, and I were happy to eat them up :). So tasty.

The idea for these colorful roasted vegetables wasn’t mine. I saw them posted on Facebook sometime last year and thought they looked fabulous! So I looked on the internet for a recipe when I wanted to make them, but couldn’t find it. Whoever you are, I appreciate your idea :). Everyone I work with loves these.

Recipe

*1/2 lb brussels sprouts, halved

*1/2 lb carrots, sliced about 1/4 inch thick

*1/2 lb cauliflower (about 1/2 head), cut into 1 inch pieces

*1 red onion, cut into chunks

*3 Tbsp melted butter or refined coconut oil

*sea salt (Celtic, Himalayan) to taste

Cut vegetables and spread a single layer on a large sheet pan. Drizzle with butter or coconut oil and toss vegetables to coat. Roast at 400 degrees for about 45 minutes, stirring about halfway through.

So there it is, the vegetable dish I’ll be bringing this year to Thanksgiving. I hope I make enough for everybody :).

Cauliflower Soup Topped with Bacon and Basil Guacamole (GAPS/Paleo)

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cauliflower soup

I have a thing for basil guacamole and I put it on everything: salad, meat, veggies, or even a spoonful :). So when I made bacon burgers for my family last night, I decided to try some of the basil guacamole with my soup. Unbelievable.

I’ve also never tried cauliflower soup. It tastes like a cream soup without any cream, yum!

Cauliflower Soup

*2 Tbsp pasture butter or ghee

*1-2 cloves garlic (2 cloves if you love garlic)

*1/2 onion, chopped

*1 head  cauliflower, cut in pieces and steamed
*3 cups chicken broth.
*sea salt (Celtic, Himalayan) to taste
* 8 slices of  bacon (nitrate free, sugar free)
Cook the bacon in the oven at 375 degrees for 25-30 minutes. Set aside. Cut or break into 1/4″ to 1/2″ inch pieces.
Steam cauliflower for 15-20 minutes and set aside. Heat the broth in a large saucepan.
In a small to medium skillet, melt butter or ghee and cook onions until soft. Add sea salt to taste and garlic and cook for about 30 seconds. Put both the cauliflower and the onion mixture into the blender and blend until smooth. Add a little chicken broth if mixture is too thick to blend. Pour the cauliflower puree into the broth. Add sea salt  (I added almost 1 1/2 teaspoons, because my chicken broth wasn’t very salty) and mix. Serve soup with bacon pieces and basil guacamole.

Basil Guacamole

*3 large, ripe avocados, chopped
*1 clove garlic,  pressed or minced
*1 medium tomato, chopped (omit if avoiding nightshades)
*2 tsp fresh lemon juice
*2 green onions, chopped
*1/4 cup chopped fresh basil
*3/4  teaspoon sea salt (Celtic, Himalayan)
In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, and sea salt. Stir to combine. This recipe might make more than you need for one soup recipe, so feel free to eat it with salad, meat, veggies, or even on a spoon like me  :).
Have fun and let me know how it goes!
This post was shared on Healing with Food Friday.

Roasted Cauliflower with Garlic and Rosemary

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roasted cauli

I promised myself I wasn’t going to so any more “food” posts this week. I’m trying to study and I’m also getting ready for a mini vacation with the kids.

But now it seems when I cook something that I love, I have a compulsion to take a picture of it and post :).

This is super easy and I like to eat it when I’m craving comfort food (aka starchy stuff I don’t eat). It’s also a good dish to serve at a get together, like Thanksgiving.

Recipe

* 1 medium head cauliflower

* 2 Tbsp melted butter or refined coconut oil (I don’t like my cauliflower to taste like coconut)

* 1 tsp dried rosemary, crushed

* 1 large clove of garlic, minced or pressed

* sea salt (Celtic, Himalayan) and pepper to taste

Preheat oven to 400 degrees. Cover a baking sheet with parchment or foil. Cut cauliflower into small pieces, 3/4 to 1 inch. Melt butter or coconut oil and add the rosemary and garlic. Mix well and pour over the cauliflower. Stir to coat the cauliflower. Spread the cauliflower in a single layer on the cookie sheet. Salt and pepper to taste. Bake in the 400 degree oven for 30-35 minutes, stirring after about 20 minutes to brown evenly. Serve warm.

Until next time 🙂