Healthy Side-Dish Alternatives for Thanksgiving

Cauliflower Mashed “Potatoes”

Instead of the traditional mashed potatoes, try this healthy alternative.

Ingredients:

• 1 head cauliflower, cut into pieces
• 1/3 cup Parmesan cheese (grated)
• 2 teaspoons cream cheese
• 1 Tbsp milk (of your choice)
• 1 tablespoon olive oil
• 1 clove garlic (pressed)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

In a steamer, steam cauliflower until tender. While the cauliflower is cooking, heat olive oil to medium in a small saucepan. Add crushed garlic and allow to cook for one to two minutes.

Once the cauliflower is soft, place in a food processor and blend. Add remaining ingredients and blend until smooth and creamy. Serve and enjoy!

Alternative: Make these protein mashed “potatoes” by adding a scoop of PI’s vanilla protein powder to the ingredients in the food processor and blend well.

Olive Oil and Garlic Brussels Sprouts (Vegan)

Instead of a carb-heavy side dish, try this delicious and easy recipe.

Ingredients:

• 1 bag Brussels sprouts
• Garlic salt (to taste)
• Olive oil (to taste)
• ¼ Lemon (fresh)

Directions:

Coat a cookie pan with olive oil. Cut the Brussels sprouts in half and spread evenly along the cookie pan. Drizzle with olive oil (to taste). Sprinkle with garlic salt (to taste).

Bake at 425 until golden brown and the Brussels sprouts are soft enough to push a fork through (approximately 20 minutes). Stir occasionally.

After you take them out of the oven, squirt some fresh lemon juice over the top and stir. Enjoy!

Green Beans and Pistachios (Vegan)

Instead of a traditional green bean casserole smothered in a creamy sauce, try this fresh recipe!

Ingredients:

• 4 cups fresh green beans
• ½ cup pistachios (shelled and cut into small pieces)
• Olive oil (to taste)
• 2 cloves of fresh garlic, minced

Directions:

Cut pistachios into small pieces. Remove the ends of the green beans. Mince the garlic. Coat a cookie pan with olive oil. Add the green beans. Sprinkle with the diced garlic and pistachio pieces. Drizzle with olive oil.

Bake at 375 for 15-20 minutes, depending on how crunchy you like your green beans.

Alternative: Replace pistachios with almonds.

Roasted Sweet Potatoes (Vegan)

Instead of sweet potatoes drenched in brown sugar, syrup, or covered in marshmallows, try this healthy alternative.

Ingredients:

• 2-6 sweet potatoes (depending on how many people you want to feed)
• Olive oil (to taste)
• Garlic salt (to taste)
• Pepper (to taste)
• Salt (to taste)
• Rosemary (to taste)

Directions:

Oil a cookie sheet then set aside. Cut the sweet potatoes into small cubes. You can leave the skin on or remove it.

Add the cut pieces to a bowl. Coat with olive oil, garlic salt, salt, pepper, and rosemary. Stir until each piece is coated.

Add the potatoes to the cookie sheet. Spread the pieces apart so they bake evenly. Bake at 425 for 30-35 minutes or until cooked well. A knife should easily slice through it.

Whole-Grain Rice with Carrots and Cranberries (Vegan)

Ingredients:

• 3 cups whole-grain rice, cooked
• 1 ½ cups fresh carrots, sliced
• 1 cup dried cranberries
• Salt (to taste)
• Pepper (to taste)
• Olive oil
• Rosemary (optional)

Directions:

Cook rice according to package directions. As it cooks, cut carrots into slices. Add olive oil to a pan and heat to medium. Add the carrots and cook for 10-15 minutes (to desired crunchiness). When they are about 5 minutes from being done, add the cranberries, then salt and pepper to taste.

Once the rice is cooked, add the carrots and cranberries to it. Stir well. Top with olive oil and a pinch or two of rosemary (if desired).