Perfect Party Pairings

Healthy Sweet Potato Casserole
Serves 16

Ingredients
8 cups sweet potatoes (about 4 large potatoes)
1 cup canned coconut milk, light or regular
¼ cup maple syrup
¼ cup coconut oil, melted
1 tablespoon ground flaxseed
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon freshly grated or ground nutmeg

Toppings:
½ cup brown sugar or coconut sugar
½ cup chopped pecans
⅓ cup gluten-free old-fashioned oats
⅓ cup oat flour or almond flour
3-4 tablespoons coconut oil, solid

1. Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, then bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15–20 minutes. Once done, drain well and let cool.
2. Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 casserole dish.
3. In a mixing bowl, prepare the topping by combining the pecans, oats, oat flour, and brown sugar. Add in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
4. Place sweet potatoes into a large bowl and mash them with a fork before adding coconut milk, maple syrup, coconut oil, flaxseed, vanilla, cinnamon, salt, and nutmeg to the bowl. Mix until everything is combined.
5. Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan topping mixture.
6. Bake uncovered for 40–45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

Winter Salad

Serves 6

Ingredients
For the salad mix
4-5 ounces spring mix or mixed greens
⅓ cup candied pecans or toasted pecans
½ large chopped apple (recommend honeycrisp)
½ cup crumbled feta cheese
½ cup pomegranate arils

For the roasted butternut squash
3 cups peeled and cubed butternut squash
1 tablespoon avocado oil or olive oil
½ teaspoon sea salt
Pinch of pepper

For the white balsamic vinaigrette
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
½ tablespoon honey or maple syrup, plus more to taste
1 clove fresh garlic, minced or ¼ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon ground black pepper

1. Heat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 20–30 minutes until tender. Remove from the oven and let cool.
2. Whisk together all dressing ingredients in a glass bowl until combined. Another option is to add all ingredients into a mason jar and shake to combine.
3. Add greens to a large salad bowl and top with roasted butternut squash, pecans, apple chunks, feta cheese, and pomegranate arils.
4. Drizzle on dressing and toss to combine. Alternatively, you can plate the salad and drizzle each serving with dressing before serving.

Cauliflower Gratin

Serves 6

Ingredients
1 large head of cauliflower, cut into medium florets (about 8 cups)
2 tablespoons butter or olive oil
¼ cup yellow onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour or gluten-free all-purpose flour
½ teaspoon sea salt
½ teaspoon ground pepper
Pinch of nutmeg (optional)
1 cup unsweetened almond milk
1 cup shredded gruyere cheese, divided
½ cup shredded Parmesan cheese, divided
½ cup panko breadcrumbs or almond meal
Fresh parsley for serving

1. Preheat oven to 375°F and grease an 8×11 or 9×13 casserole dish.
2. Chop cauliflower into florets and place in a large pot. Add enough water to cover the cauliflower and heat until water is boiling. Reduce heat to mediumlow and simmer until the cauliflower is tender but still firm (about 4–5 minutes). Drain, pat dry, and set aside.
3. While cauliflower is cooking, add butter to a large saucepan and heat over medium heat. Add chopped onion and garlic and sauté until tender and fragrant, about 3–4 minutes.
4. Add flour, salt, pepper, and nutmeg. Stir to combine. Slowly add almond milk and bring mixture to a boil, whisking constantly until mixture is smooth and thick.
5. Remove from heat and add 3/4 cup gruyere cheese and 1/4 cup Parmesan, mixing until fully melted and smooth.
6. Add cauliflower to prepared baking dish then pour sauce evenly over cauliflower.
7. Top with remaining cheese and breadcrumbs or almond meal.
8. Bake for 25–30 minutes until bubbly and top begins to brown. Broil for 2–3 minutes to brown the top more.
9. Let cool for a few minutes, then serve warm topped with fresh parsley.

Glazed Carrots

Serves 4

Ingredients
2 lbs carrots, washed and trimmed
¼ cup unsalted butter
¼ cup brown sugar or honey
½ teaspoon salt, plus more to taste
Crack of fresh black pepper
Ground cinnamon (optional)

1. Peel carrots and chop any large carrots in half. Slice carrots diagonally into 1-inch pieces. You want the pieces to be similar in size, so they cook evenly.
2. Add carrots to a large saucepan along with enough water to reach 1-inch high. Bring to a boil, then reduce heat to low, cover and simmer until carrots start to soften, about 8–10 minutes.
3. Remove the lid, then drain the water. Add butter, brown sugar, salt, and pepper. Continue cooking on medium-low with the lid off for about 5–6 more minutes until carrots are tender and a glaze starts to form.
4. Taste and add additional salt and pepper, if needed. Serve warm.