Healthy but Decadent Thanksgiving Sides! Three New Recipes . . .

Happy Thanksgiving! This post will be quick as I am getting ready to bake a Paleo Pecan Pie, Pumpkin Pie and create a new Apple Tart recipe (talk about flying/baking by the seat of my pants - ha!). I am in the kitchen all afternoon, but it's where I enjoy being. It's the place I can go to ground me, center me, and bring me back to the present. Something about the repetitive motion of making paleo pie crust, mixing, baking, is meditative to me. And for that I am grateful and feel so blessed for this gift.

Gratitude is the theme for the season and I have so many things to be grateful for! At one time, my health issues were not something I was thankful for, but it ended up leading me to my new lifestyle, my new career and my creativity! That was the gift. So today, my gift to you is a few recipes that may inspire you for tomorrow! I premiered a new creamy, dreamy mashed cauliflower recipe on a local tv morning show. I'm sharing that recipe as well here and will add the link as soon as I can. But . . . there is no photo. Sorry, I used them for the topping on my Cottage Pie. Yum. I'll post that recipe soon.

Creamy Mashed Cauliflower

from the kitchen of Heather Page, Healthy Decadence

1 head cauliflower 1/4 c. organic cream cheese, softened 3 T. grass fed butter

2 cloves garlic, chopped

1/4 t. salt 1/8 teaspoon freshly ground black pepper

Garnish (optional):

1/4 c. chopped scallions

1/4 c. cotswold cheese (or cheddar), grated

2 slices bacon, cooked and chopped

  1. Heat water in stockpot on high.

  2. Clean and cut cauliflower into small pieces.

  3. Boil in water for 6-8 minutes or until well done.

  4. Drain water thoroughly and dry on paper towels.

  5. In a food processor or with immersion blender, puree cauliflower with the cream cheese, garlic, butter, salt and pepper until almost smooth.

  6. Garnish with chives, cheese and bacon to your preference.

Sautéed Green Beans with Crispy Shallots

From the kitchen of Heather Page, Healthy Decadence

Green Beans:

4 c. green beans

3 T. oil of choice (butter, olive oil, coconut oil, bacon fat, etc.)

Salt and pepper to taste

Crispy Shallots (these can be made in advance):

4 shallots sliced into 1/8” slices

3/4 c. oil of choice (i did an olive oil and butter mix)

himalayan or real salt

Crispy Shallots:

  1. In a small pan, heat oil at medium heat until temperature reaches 220 degrees on candy thermometer.

  2. Add sliced shallots and reduce heat to medium low. Let cook until golden brown, stirring occasionally. Takes 20-30 minutes.

  3. Spoon out onto paper towels and let drain and cool.

  4. When crisp, stored in air tight container for a few days.

Green Beans:

  1. Heat oil in pan at medium and sauté until tender crisp.

  2. Salt and pepper to taste and garnish with crispy shallots.

  3. Serve immediately.

Apple-Orange Cranberry Relish

From the kitchen of Heather Page, Healthy Decadence

1 16 oz. bag organic cranberries

2 fuji apples, chopped

2 organic oranges, chopped

1 orange, juiced

2 T. orange zest

1/4 t. ginger

1/8 t. cloves

1/2 t. cinnamon

1-2 t. raw honey, to taste

1. In a food processor, pulse oranges and apples until chunky (about 2-3 pulses).

2. Add cranberries and pulse to a rough consistency.

3. Add orange juice, orange zest, ginger, cloves, cinnamon and honey.

4. Pulse until combined.

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