5 Sides-giving Recipes

Spoon Lickin' Cranberry Sauce

We interrupt our learning sessions for my absolute FAVORITE HOLIDAY EVER… THANKSGIVING! So I’ve always gone off of other recipes when cooking something up in the kitchen. But this time, I actually completely and 100% came up with my own during a workout sesh- who knew you could kill two birds with one stone so easily? Of course I expect there to be some resemblances here and there to other recipes out there. But can you blame me for being a tiny bit proud of myself? I sure hope not. These are my top 5 favorite side dishes (cause it’s really all about sidesgiving) all revamped for that dewy complexion. They’re low calorie, gluten free, dairy free, refined sugar free, and even paleo-friendly if you will.

Spoon Lickin’ Cranberry Sauce:
4-8 servings
20-25 minutes cooking
2.5-3 hours until ready to serve (unless you like it warm)

3 cups fresh Cranberries washed
2 Cinnamon Sticks
3 heaping tablespoons Honey
1 cup Tart Cherry Juice
Juice of 1 large lemon (1/4 cup)
Juice of 2 large oranges (1/2 cup)
1 tablespoon Lemon Rind grated
1 tablespoon Orange Rind grated
1 Orange Peel garnish
1 Leaf Mint garnish

Dump washed cranberries into a 2-quart saucepan with medium heat. Add 2 sticks of cinnamon, honey, tart cherry juice, lemon juice, and orange juice. Stir for 5-10 minutes until simmering. Add orange and lemon rind, stirring for another 10 minutes. Then allow to cool for 30 minutes (if you like to serve warm, cool for 15 minutes only), and refrigerate for at least 2 hours before serving. Garnish with mint and orange peel.

Alright so every one of these recipes has some sort of antioxidants, but the cranberries and tart cherry juice in this one contains one of the highest concentrations of antioxidants of any fruit while reducing inflammation. They also contain a number of vitamins including vitamin C, E, K, and manganese – all beneficial for keeping skin fresh, dewy, and young!

Green Bean Casserole

Green Bean Casserole

Diet Friendly Green Bean Casserole:
4-6 Servings
20 minutes prepping
40 minutes cooking

20oz of Green Beans (can be fresh or frozen) trimmed
6oz Crimini Mushrooms sliced
1 Onion sliced
¼ cup Bragg Liquid Aminos (Soy Alternative)
½ cup Bone Broth (Chicken, Beef, or Turkey)
½ cup Almond Milk
¼ cup White Wine
¼ cup Olive Oil
1/3 cup Gluten Free Bread Crumbs
Pepper to taste
Pink Himalayan Sea Salt to taste

Preheat oven to 350 degrees. Wash and trim green beans if fresh. Add into an 8×8 square inch pan and coat with ¼ cup of Bragg’s Liquid Aminos (if it’s a spray bottle I make sure to spray all green beans until completely covered, about 10-12 sprays), set aside. Lightly rinse mushrooms with cool water and pat dry, or use a damp paper towel and brush to remove any dirt. Slice and set aside. Remove the skin and outermost layer of the onion before slicing. Heat ¼ cup of olive oil on stove and add sliced onions- medium heat. Wait 3 minutes before adding sliced mushrooms. Sautee together while adding ¼ cup of white wine. Heat on slightly lower heat for another 7-10 minutes or when onions are near transparent. Salt and pepper to taste. Add and mix into the 8×8 square pan with green beans. Mix ¼ cup of bone broth and ¼ cup of almond milk. Add into the 8×8 square and mix into the vegetables. This should near cover the vegetables as you don’t want them to be covered all the way to the top. If for some reason you must add more liquid to the mix, I recommend adding more bone broth. Heat in oven for 20 minutes (half way through), then add 1/3 cup of gluten free breadcrumbs and spread all over top of the mix. If you’d like, you can add more, it really depends on preference. Heat for another 20 minutes (so in total it should have been cooking for 40 minutes) and you’re done!

Green beans contain vitamins A, C, and K- great for fighting free radicals and keeping your skin blemish free. They also contain manganese, a requirement to make collagen. The bone broth in turn is one of the few foods to actually contain collagen, further boosting glowing skin. And, the almond milk is a rich source of Vitamin E, an anti-aging vitamin that improves moisture and elasticity in your skin. If you thought this recipe couldn’t be anymore skin friendly, the crimini mushrooms also increases your dose of manganese while getting selenium on board- neutralizing free radicals before the can do any harm. Plus, among other vitamins and minerals, they’re an excellent source of zinc, which helps keep blemishes away. Bon Apetit!

Sweet Potato Casserole (white sweet potatoes were used but I recommend the orange variety for better texture)

Sweet Potato Casserole (white sweet potatoes were used but I recommend the orange variety for better texture)

Guilt Free Sweet Potato Casserole:
6-8 servings
10 minutes prepping
1.5 hours cooking

3 Large Sweet Potatoes (preferably the orange variety) peeled and chopped
3oz Coconut Chips (Preferably Dang Toasted)
½ cup Pecans crushed
1 can of coconut cream/milk (some cans come with the cream on top, milk on bottom- this is actually what I used, the thicker the better)
½ tablespoon Nutmeg
1 tablespoon Cinnamon
¼ cup Maple Syrup
Pinch of Pink Himalayan Sea Salt

Preheat oven to 350 degrees. Wash and scrub the sweet potatoes before peeling and chopping. Add into a 10×10 oven pan. Crush ½ cup of pecans (I simply left them in a plastic bag and crushed them with my hands) and add into mix. Add coconut chips, nutmeg, cinnamon, maple syrup, Himalayan sea salt, and coconut cream- mix all together. Heat in the oven for 1.5 hours and done!

This recipe is loaded with antioxidants. The sweet potatoes are a delectable source of vitamins A, C, manganese, and vitamin B6. The Pecans- another rich source of antioxidants, contain over 19 vitamins and minerals including vitamins A, B, and, and zinc. And the maple syrup while having a low glycemic index score over other sweeteners, also has antioxidants. Plus- the coconut chips are a good source of zinc and contain anti-inflammatory properties- so you don’t have to worry about blemishes with this one!

Creamed Corn

Creamed Corn

Dairy Free Creamed Corn:
6-8 servings
5 minutes prepping
25-30 minutes cooking

20oz Frozen Sweet Corn
3 cups Almond Milk
½ cup Almond Flour
¼ cup Arrowroot Powder
¼ cup Maple Syrup
1 teaspoon Himalayan Sea Salt
1 teaspoon Black Pepper

On stove, place a 3-quart pot on medium heat and add 20z frozen sweet corn with almond milk. After 15 minutes or until milk is bubbling, add ½ cup of almond flour and ¼ cup of arrowroot powder to thicken. It will take about a minute until you notice the mix is thickening so do not panic if you don’t see it thicken right away! You may add another 1-2 tablespoons of arrowroot powder if mix is still not thickening. Add maple syrup, Himalayan sea salt, and black pepper into the mix. Stir on and off for 10-15 minutes at a slightly lower heat until it is bubbling again and thick. I always like to do a little taste test before adding anymore salt and syrup because everyone’s sweet and salt preferences vary! Serve on a hollow heat safe dish.

The corn in this dish can actually be a great source of antioxidants, when non-GMO that is. Apart from getting your antioxidant dose, you’re also being provided with ingredients that supply your skin with hydration from the vitamin E in the almond flour and from the Himalayan sea salt. Himalayan sea salt also gives your body 84 trace minerals, detoxifies your body, and helps balance blood sugar.

Gluten Free Stuffing

Gluten Free Stuffing

Gluten Free Stuffing:
20 minutes prepping
1 hour cooking

1 Loaf- Gluten Free Bread chopped/cubed (choose wisely as the stuffing can lack in flavor depending on bread chose)
1 Onion chopped
3 Garlic cloves minced
¼ cup Dried Cranberries/Cherries
¼ cup Dried Goji Berries
3 cups Bone Broth (Beef, Chicken, or Turkey)
1/2 cup Olive Oil
1 tablespoon Sage
1 tablespoon Rosemary

Pink Himalayan Sea Salt to taste
Preheat oven to 350 degrees. Chop 1 loaf of gluten free bread into cubes and toss in ¼ cup of olive oil, sage, rosemary, and your desired amount of Himalayan sea salt. Set aside in an 8×8 oven pan. Peel and remove outermost layer of onion before chopping. Heat ¼ cup of olive oil on medium heat and sauté chopped onion and minced garlic for 7-10 minutes or until onion is near transparent. Add sautéed onion and garlic into the bread mix. Continue to mix ingredients together along with dried cranberries/cherries, and goji berries. Add bone broth until it covers nearly most of the mix. Cover with aluminum foil and bake for 30 minutes. Interrupt the baking process by mixing all ingredients together again and bake uncovered for another 20-30 minutes until crisp on top.

High amounts of antioxidants from goji berries and cranberries/cherries? Check. A healthy dose of collagen from bone broth? Check. 84 trace minerals from the Himalayan sea salt? Check. Circulation stimulation and anti-inflammatory properties from rosemary? Check. Gluten free? Check. What does this recipe not offer? Nothing.

If you tried any of these recipes, I’d absolutely love a pic sent to sabina@simplydewy.com. Comment below on your favorite thanksgiving recipes!

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