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
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
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
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
