(Please note: All of these recipes are 100% gluten-free, 100% guilt-free, and 100% delicious)

Thursday, November 21, 2013

Sweet Potato Casserole

With Thanksgiving around the corner, I thought it was time to share this yummy sweet potato casserole with you.  Now don't get me wrong, the traditional marshmallow-topped sweet potatoes are pretty tasty, but why not get the same sweet tasting dish, just in a much healthier way!

Sweetened only with pure Grade-B maple syrup and freshly squeezed orange juice, and topped with crunchy pecans, you might just fool your kids into thinking they're eating pie (which in my case, this did in fact happen. Score!)

So why not avoid a sugar crash later, and pair this healthy side dish with your Thanksgiving feast this year!


For the filling:

- 4 large sweet potatoes
- 1/2 cup canned full-fat coconut milk (BPA-free is best)
- 1 tablespoon extra virgin coconut oil
- 2 tablespoons (or to taste) Grade-B maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- freshly squeezed juice of half an orange

Pecan Topping:

- 1 cup chopped pecans (definitely best if soaked and dehydrated before hand)
- 1 teaspoon cinnamon
- 1 tablespoon Grade-B maple syrup
- 1 teaspoon melted extra virgin coconut oil


1. Peel and cube sweet potatoes, and add to a large pot.  Add just enough water to cover.  Sprinkle with sea salt, and bring to a boil.  Once boiling, turn down to a simmer, cover, and cook until sweet potatoes are fork tender; about 10 minutes.

2. Preheat oven to 350 degrees.

3. Drain potatoes, and place in large bowl.  Add all other filling ingredients, and blend to desired consistency with a hand mixer.  Add more coconut milk, syrup, or spices if needed.

4. Chop up the pecans, and place in a small bowl with all other topping ingredients.  Mix until pecans are well coated.

5. Place sweet potato mixture into an 8x8 casserole dish, or other baking dish comparable in size, and sprinkle with pecan mixture.

5. Bake for about 15 minutes, or until topping is nicely browned.  Serve warm.


Approximately 4-8 servings

(Adapted recipe from here)

Monday, November 18, 2013

Roasted Brussels Sprouts

Brussels sprouts don't seem to be a favorite veggie pick for many, and I've come to the conclusion that it's all in the preparation.  If cooked poorly, Brussels sprouts can be mushy and bitter, but if you make it the way I'm about to show you, it might be a game changer.

The trick is to roast at a high temperature to make the outside nice and crunchy (my toddler says, "mmm, they're like a chip"), and the inside perfectly tender, with lots of good quality salt.  If executed properly, I think Brussels sprouts will be making your menu much more often.

(Plus, Brussels sprouts are rich in many valuable nutrients.  Look it up and be amazed.)  


- 1 1/2 pounds Brussels sprouts 
- 3 tablespoons (or to taste) extra virgin olive oil
- 3/4 teaspoon (or to taste) unrefined sea salt (I use this kind)
- 1/2 teaspoon (or to taste) freshly ground black pepper


1. Preheat oven to 400 degrees.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a baking sheet lined with parchment paper, or just a glass casserole dish.

3. Roast for approximately 25-30 minutes, or until dark and crisp on the outside and fork-tender on the inside (being cautious not to overcook, making them mushy).  Shake the pan a few times during cooking process to help brown the sprouts evenly.  

4.  Remove from oven and sprinkle with more salt (I think they're best extra salty), and serve immediately. (Optional: drizzle with balsamic vinegar, or sprinkle with parmesan cheese once removed from the oven).


Approximately 4-6 servings

(Adapted recipe from here)