A Grain Free Thanksgiving

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Happy almost Thanksgiving! Here are a few of my a lll-time favorite healthy, grain free, low carb and almost Paleo Thanksgiving recipes. I PROMISE you won’t miss the potatoes!

 

 

Green Beans with Caramelized Onions, Dried Cranberries and Pecans

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Ingredients

  • 1 pound fresh Haricot Verts (French green beans)
  • 1 large red onion, sliced
  • 3 tablespoons butter, divided
  • ½ cup dried cranberries
  • ½ cup sliced pecans
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of the butter in a large skillet
  • Add the sliced onions and cook over medium heat until onions are caramelized, about 20 minutes
  • Meanwhile bring a large pot of water to a boil, add the green beans and cook beans until just tender (best to cook beans al dente)
  • Drain beans and add them to the skillet with the caramelized onions
  • Reduce heat to low and add the dried cranberries, sliced pecans and remaining tablespoon of butter, toss to combine
  • Season with salt and pepper to taste

 

Makes 6 servings

 

 

Boursin Cauliflower Mash

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Ingredients

  • 1 head cauliflower
  • 2 cups chicken or vegetable broth
  • ½ Boursin wheel
  • Salt and Pepper to taste
  • Parsley, chopped for garnish

 

Directions

  • Remove leaves and stalk of cauliflower and cut into florets
  • Place the cauliflower and broth in a large saucepan (don’t worry that the liquid does not completely cover the cauliflower, you are just using it to steam the cauliflower)
  • Bring broth and cauliflower to a boil, cover and steam for about 20 minutes, until cauliflower is very tender, but not falling apart. Use tongs to move around cauliflower a few times during cooking so that all pieces are able to absorb some of the broth
  • Drain the cauliflower and transfer to a food processor
  • Add the Boursin cheese and pulse until smooth
  • Season with salt and pepper to taste
  • Garnish with parsley

 

Makes 4 servings

 

Maple Glazed Rainbow Carrots with Goat Cheese and Tarragon

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Ingredients

  • 2 pounds rainbow carrots, peeled and sliced
  • 2 – 3 tablespoons olive oil  (or 2 tablespoons olive oil and 1 tablespoon butter)
  • 2 tablespoons maple syrup
  • ¼ cup goat cheese, crumbled
  • ½ tablespoon tarragon, chopped
  • Salt and pepper to taste

 

Directions

  • Heat 2 tablespoons of olive oil in a large high-sided skillet over medium-high heat
  • Add the carrots and sauté until tender (about 20 minutes), cover with a lid to expedite cooking time and keep the carrots from drying out
  • You may need to add 1 more tablespoon of olive oil or 1 tablespoon of butter if carrots get too dry during cooking
  • Once carrots are tender add the 2 tablespoons of maple syrup, salt and pepper and toss to combine
  • Reduce heat to low and cover and cook for about 5 more minutes
  • Mix in goat cheese and tarragon before serving

 

Makes 6 servings

 

 

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