The holidays can be quite challenging for those of us who don’t eat gluten, dairy, or other foods traditional served on Thanksgiving. I don’t even eat turkey! I don’t offer to host Thanksgiving at my house anymore, instead I volunteer to bring side dishes, salads or desserts when I share the holiday with my family and friends. I love the recipe included here for roasted butternut squash and Brussels Sprouts. It is easy to make, delicious and these vegetables pair well with other common holiday foods. I also like the vegetable slaw, as it is not your traditional cole slaw, but rather, this one has apple, cabbage, carrots and Brussels sprouts. You can add onion too if you like!
I am grateful for so many things, and not overeating during the holidays is tops on my list! The recipes provided here will fit in perfectly with any holiday meal and will leave you feeling good, but not gorged!
Enjoy in great health and have a wonderful holiday!
Suzi’s Vegetable Slaw
Cole slaw is a great dish to serve during the holidays. It pairs well with many holiday foods and is super easy to prepare.
- 1 cup cabbage, finely chopped
- 2 cups Napa cabbage, finely chopped
- 1 cup carrot, grated
- 2 tbs red onion, grated, optional
- 1 apple, grated, approximately 1 cup
- ¾ cup Brussels sprouts, grated, outer leaves removed and cleaned
- 1/3 cup coconut milk (canned)
- 1 tbs olive oil
- 1 tbs rice vinegar
- 1 tbs maple syrup
- 1-2 tbs lime juice, optional
- Pinch each of cinnamon, cumin, and chili powder
- Salt and pepper to taste
In a large bowl, toss the vegetables and apple to combine. In a smaller bowl, whisk together the dressing and pour over the slaw. Toss again and serve. Serves 4
Roasted Butternut Squash and Brussel Sprouts
- 4 cups butternut squash, peeled and cut into rounds, then into 8 pieces, like a pie
- 30 Brussels Sprouts, about 1 ½ #, cleaned and ends cut
- 2 tbs. olive oil
- ½ tsp. fresh cracked pepper
- ¼ tsp. sea salt or Himalayan salt
- 1 tbs. honey, maple syrup or brown rice syrup
- ½ tsp. fresh ground nutmeg (or regular)
Preheat the oven to 350 degrees and prepare the vegetables. Drizzle 1 tbs. olive oil on a large rimmed baking sheet and then arrange the vegetables so they cover the pan. In a small bowl, whisk together 1 tbs. olive oil, the honey and seasonings. This mixture will be very thick. That’s ok. Drizzle it over the vegetables and then roast, turning once with a spatula during the roasting time until done, about 45-50 minutes. Vegetables should be browned and fork tender. Season with additional salt and pepper and serve. Makes enough for 4. Takes about an hour to prepare.
Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at firstname.lastname@example.org if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at https://www.facebook.com/glutenfreevegancomfortfood.