Thanksgiving, or any holiday, is always a wonderful way to celebrate with family and friends. And food seems to be an integral part of any gathering. Eating mindfully and with healthy lifestyle changes can sometimes be a challenge. We at RESTART® love the idea of the RESTART® rule.
“WHATEVER I EAT, I CHOOSE IT CONSCIOUSLY, I ENJOY IT THOROUGHLY, AND THEN I LET IT GO.”
If you are looking for tasty sides and salads made with real food and seasonal ingredients, check out the recipes below shared by RESTART® instructor, Heather Fischer-Page of Healthy Decadence. She created a RESTART® friendly salad and side dishes that are full of delicious flavor and seasonal vegetables. They will certainly be a crowd favorite.
We hope you’ll try and enjoy these for yourself!
*All recipes from the kitchen of Healthy Decadence*
Roasted Fennel and Beet Salad with Green Apple and Mustard Vinaigrette
3 beets, peeled and cut into 1/4 inch cubes
1 fennel bulb, trimmed and sliced thinly
2 Tbsp coconut oil, melted
1 green apple, thinly sliced
1/2 cup pecan halves or pieces
6 cups arugula and spring greens, mixed
Vinaigrette:
1/4 cup raw apple cider vinegar
1/2 cup olive oil
1 Tbsp yellow mustard
Pinch mineral salt
Lightly roast pecans at 325 degrees for about 5 minutes. Set aside.
Then preheat oven to 375 degrees.
Toss fennel, then beets in melted coconut oil. Pour onto parchment lined sheet pan and lightly salt with mineral salt.
Roast for 20 minutes until firm but tender. Let cool a few minutes.
Prepare Mustard Vinaigrette.
Arrange a bed of greens on a serving platter and layer roasted fennel, beets, freshly sliced apple and pecans. Serve with vinaigrette.
Roasted Parsnip and Cauliflower Mash
3 parsnips, peeled and sliced into 1/4 inch coins
1/2 head cauliflower, cut into small pieces
3 Tbsp olive oil
3 Tbsp butter/ghee
1/2-3/4 cup hemp milk (or any unsweetened nut milk)
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
1/2 Tbsp fresh marjoram
Salt and pepper to taste
Preheat oven to 375 degrees.
Toss parsnips and cauliflower in olive oil and sprinkle with mineral salt.
Pour onto parchment lined sheet pan.
Roast for 25-30 minutes or until soft.
Remove from oven and place in medium bowl with herbs, butter and milk of choice.
Mash with potato masher or mixer. Add more milk for desired consistency. Salt and pepper to taste.
Sautéed Green Beans with Bacon and Crispy Shallots:
About a pound of Green Beans
4 pieces bacon, chopped
Salt and pepper to taste
4 shallots sliced into 1/8” slices
Himalayan or real salt
Cook bacon on medium and when finished, strain bacon and set aside.
Add shallots and sauté until golden brown. Transfer shallots to paper towel and set aside.
Add green beans to remaining bacon fat and sauté until tender crisp, stirring often.
Cover and reduce heat to medium low and cook until desired consistency, stirring occasionally.
Salt and pepper to taste and garnish with shallots and bacon.
Serve immediately.
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