Healthy Holiday Sides
Posted on 22 November 2016
We all know it's really easy to get caught up in the holiday spirit, and eat a lot of stuff we wouldn't normally put into our bodies. To make it a little easier (and a little healthier) we've compiled a list from some of our fave vie activists of their favorite healthy holiday side recipes! We hope you enjoy them as much as we do!
Crispy Smashed Potatoes with Avocado Garlic Aioli- From Oh She Glows Every Day cookbook by Angela Liddon.
- 2 pounds (900 g) Yukon Gold, red or new potatoes
- 2 to 3 tablespoons extra-virgin olive oil or avocado oil
- Fine sea salt and freshly ground black pepper
- Garlic powder
- 1/3 to 1/2 cup fresh parsley leaves, minced.
- For the Avocado Garlic Aioli
- 2 small cloves of garlic
- 1 large ripe avocado, halved and pitted
- 1 1/2 teaspoon fresh lemon juice
- 1/4 cup Vegan Mayo
- Make the potatoes. Put the potatoes into a large pot (keep the peels on- more fiber and allows them to crisp up) and add water and cover. Bring the water to boil over high heat, then reduce the heat slightly and simmer for 20-25 minutes, until the potatoes are fork-tender. Drain in a colander and let cool for 10 minutes.
- Preheat the over to 450 F. Place the potatoes on a large lightly greased baking sheet. With the base of a mug or metal measuring cup, “smash” or press down on each potato until it’s somewhat flattened. The potatoes will be about 1/2 inch thick after smashing. Some potatoes break apart, this is normal.
- Drizzle each potato with about 1 teaspoon of the oil and sprinkle with a generous amount of salt and pepper. Finish it off with some garlic powder.
- Roast the potatoes for 25 to 30 minutes until crisp, golden and brown on the bottom. Just keep a close watch cook time will vary depending on the size of the potatoes Remove from the oven and sprinkle with Parsley and more sea salt and pepper
- While the potatoes roast makes the aioli: In the food processor, pulse the garlic until minced. Ass the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper to taste.
- Serve potatoes immediately with avocado garlic aioli. You can add a big dollop of aioli on top of each potato or transfer the mixture into a plastic bag snip the corner and get fancy with your aioli sauce :)
Sweet Potato Parmesan Gratin- By Minimalist Baker
- 2 organic sweet potatoes, sliced in thin rounds
- 1 small red or yellow potato
- ~ 1/4 tsp each salt and freshly ground pepper
- 1 tsp thyme, roughly chopped (fresh or dried)
- 3/4-1 cup Parmesan cheese, finely grated
- 2 cups low-fat milk (I used 2%)
- Preheat the oven to 400 degrees.
- Butter or lightly oil a baking dish or cast iron skillet.
- Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.
- Transfer to the dish and pour on the milk. It should just cover the potatoes.
- Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup). Sprinkle the remaining cheese over the top and return to the oven.
- Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden and around the edges. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)
- Let rest at least 20 minutes before serving so the juices can redistribute.
- Can be made ahead of time and reheated in the microwave or oven for serving.
Harvest Salad with maple balsamic dressing- Lexi's Clean Kitchen
- 1-2 tablespoons extra-virgin olive oil for roasting
- 4 cups kale, chopped
- 1 cup pecans, toasted
- 1/2 cup pomegranate seeds
- 1/3 cup avocado oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- Pinch of salt
- Preheat oven to 400°
- Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
- Roast squash for 30-40 minutes until fork tender
- Remove and set aside
- In a blender combine all dressing ingredients and blend until smooth
- Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
- Assemble salad: kale, squash, pomegranate seeds, toasted pecans
- Top with dressing and serve
Balsamic Sea Salt Roasted Brussels Sprouts- Lexi's Clean Kitchen
- 1 pound brussels sprouts, halved
- 2-3 tablespoons EVOO
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- ½ teaspoon sea salt
- Then, prep Brussels sprouts by washing and patting dry. Slice off the end and then slice in half. Place on a large baking sheet.
- Drizzle with a generous amount of EVOO and sprinkle on minced garlic, balsamic vinegar, and sea salt.
- Using your hands, toss Brussels to make sure that everything is evenly coated and spiced.
- Place in oven for 23-27 minutes.