The holidays can be trick for those of us who are trying to eat healthy! Thanksgiving ALONE can be troublesome – With family and temptations around every corner, how can you be sure you’re sticking to your healthy goals? That’s why I love these simple, delicious recipes featuring whole foods and big flavors. For my vegan “turkey” dinner – I go for a Gardein meatless alternative. And, of course, there are always TONS of side dishes.
Cauliflower Mash – Serves 4
Ingredients:
- 1 large organic cauliflower
- 2 tbsp veggie broth
- 2 garlic cloves, peeled and minced
- 1 tsp lemon zest
- Sea Salt and pepper
Directions:
- Steam the cauliflower for 15 minutes or until tender.
- Transfer to a high-speed processor.
- Add the other ingredients and blend until smooth.
Holiday Beet and Pear Salad
Ingredients
- 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
- 1/4 cup sliced natural almonds
- 3 tablespoons olive oil
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons red-wine vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 large Asian pear
- 3 cups mâche or baby arugula (3 ounces)
Directions:
- Preheat oven to 425°F.
- Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
- While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden.
- Cool almonds in oil (nuts will get darker as they cool).
- Transfer almonds with a slotted spoon to a small bowl and season with salt.
- Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
- Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
- Quarter and core pear and cut into julienne strips.
- Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear.
- Sprinkle with almonds.
If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via Twitter or Instagram (@sophieuliano & #gorgeousforgood)
