Side Dishes

Ingredients

• 1 -1/4 C blanched almond flour
• 1/2 C Millet flour
• 1/4 C arrowroot flour
• 2 Tbsp coconut flour
• 1 1/2 tsp baking powder (corn free)
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3 large eggs at room temperature
• 1/2 C full fat coconut milk at room temperature
• 1/2 C sour cream (see dairy free options)
• 2 tsp fresh lemon juice
• 1/4 C raw honey
• 1/4 C maple sugar or coconut sugar
• 1/3 C butter or ghee

Instructions

1. Preheat your oven to 325° F and line an 8” square pan with parchment paper.
2. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee.
3. In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
4. Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
5. Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. 
6. Cut into 16 squares to serve. 

Ingredients

• 2 lbs. fresh green beans (washed and trimmed)
• 4 cloves of garlic
• 1 small onion
• 1 Tbsp. olive oil
• 6 Tbsp. butter (divided)
• 3 Tbsp. flour
• 1 cup chicken broth
• 1/2 cup coconut evaporated milk/full-fat milk 
• 1/2 tsp. garlic powder
• 1 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt and pepper (divided)
• 1 - 8 oz. package button mushrooms
• 1 cup gluten-free French fried onions or a homemade version 

Instructions 

Wash and trim 2 lbs. of fresh green beans. Cut the beans into halves or thirds. 

Blanch the beans for best consistency:

~ Bring a pot of water to a boil. Once the water is boiling, add the green beans and boil for 3 minutes. After 3 minutes, pour the beans in a strainer rinse with cold water, and let sit to drain. 

Once beans are drained, place them in a 9×13 inch casserole dish.

Mince cloves of garlic and chop onion. 

Heat a skillet to medium and add 1 Tbsp. of butter. Once the butter melts, add the garlic and onions. Sauté for 2-3 minutes, stirring often. After sautéing, add them to the green beans in the casserole dish.

Create a roux/mushroom soup 

Cut the button of mushrooms into small pieces.

Heat 1 Tbsp. of butter in a skillet.

Add the chopped mushrooms along with a pinch of salt and pepper. Saute for 5-8 minutes, stirring often. When the mushrooms have cooked down, pour them into a small bowl and set aside.

Make Roux: Reduce skillet heat to medium-low and add 2 more Tbsp. of butter. Once the butter is melted add 3 Tbsp. of flour. Stir the flour into the melted butter. Slowly add 1 cup of chicken broth to the skillet and stir constantly using a whisk. The mixture will look chunky at this point. Add 1/2 C of coconut evaporated milk/full-fat raw milk and continue to stir. Add 1/2 tsp. Worcestershire sauce, 1 tsp. garlic powder, and 1/4 tsp. salt and pepper to the skillet. Continue to stir until the mixture becomes creamy and thickened. 

Add the chopped mushrooms and mix into the roux. 

Pour the homemade cream of mushroom soup into the casserole dish over the green beans. Stir all of the ingredients together until completely coated.

Bake at 350° for 25 minutes 

After 25 minutes, layer French fried onions over the top of the casserole. Bake for an additional 10 minutes.

The casserole should be hot and bubbly. Remove from the oven and allow to cool slightly before serving.

Enjoy!!! 

***This recipe can be prepared a day or two in advance.

Follow the recipe until you are ready to bake. Do not add French fried onions. Cover the dish tightly with parchment and foil and refrigerate for up to 48 hours. Once you are ready to bake the casserole, uncover it and follow the baking instructions above.

Ingredients

• 2 Tbsp lemon juice
• 2 Tbsp apple cider vinegar
• 2 Tbsp maple sugar
• 1 Tbsp liquid aminos
• 1/2 cup mayonnaise
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• Few dashes of smoked paprika 
• 1 tsp sea salt
• 2 garlic cloves, minced
• 2 bags of broccoli slaw (or about 24 oz shredded broccoli stems, 1/2 cup shredded carrots, 1/2 cup shredded purple cabbage)
• 1/4 cup red onion, finely chopped
• 3/4 cup toasted sliced almonds
• additional salt and pepper to taste
• optional garnish- chopped fresh cilantro, parsley or chives

Instructions

1. In a large bowl, whisk together the lemon juice, ACV, maple sugar until well mixed. Whisk in the mayonnaise, liquid aminos, garlic and spices until smooth. Set aside.

2. Shred broccoli, carrots, cabbage and onions in food processor (with shredding attachment), skip if using bagged slaw and just mix slaw with onion.

3. Mix the slaw, onion and toasted almonds into the sauce and toss well. Add salt and pepper to taste. 

4. Cover and refrigerate at least 30 minutes or until ready to serve.

* Optional: garnish with chopped fresh cilantro or parsley.

Ingredients

 (makes 9)

• 98g warm water
• 48g Honey (double for sweet rolls)
• 63g melted butter
• 208g sourdough starter
• 240g all purpose Einkorn 
• 60g whole grain Einkorn
• 7g sea salt

EGG WASH FOR TOP

• 1 egg white
• 1-2 Tbsp. water

Instructions

In a mixing bowl, combine starter, honey, butter, and water first 

Mix in the remaining ingredients

Let stand for 6 hours at 75 degrees or until doubled

Divide into 80g pieces and ball

Let stand until doubled in size

Preheat oven to 375ºF.

Make an egg wash by beating the egg white with water. Brush mixture evenly over rolls.

Bake 20-25 minutes, or until golden brown

Let’s Simplify - here is a simplified version of this recipe:

Simple Mills Artesian Bread box is an excellent alternative for a much quicker and easier healthy bread option

Ingredients

• 3 cups whole cranberries (fresh or frozen)
• 3/4 cup water or 100% orange juice
• 1 cup sugar (sucanat, coconut, or maple sugar)
• 1/4 tsp cinnamon

Instructions

Add cranberries, orange juice, and maple sugar to a medium saucepan and set the burner to medium heat on the stovetop.

Stir and cook, bringing the cranberry mixture to a boil (about 5-10 mins), then lower the heat to a simmer and allow it to cook 5-10 more minutes, stirring and scraping the sides occasionally to prevent the sugar from burning, until most of the cranberries have burst and the sauce has thickened (it will thicken quite a bit while cooling as well.)

Turn the heat off and stir in the cinnamon and nutmeg. Allow the sauce to cool for about 15 minutes in the saucepan. Once it's no longer too hot to handle, transfer to a container or dish, cover, and refrigerate if desired until cooled to your preference, then serve.

Ingredients

• 8 Sweet Potatoes
• 2 Eggs
• 1/2 cup butter
• 3/4 cup coconut sugar
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 1/2 cup non-dairy milk
• Topping Ingredients
• 1 cup coconut sugar
• 1/2 cup einkorn flour
• 1 cup chopped pecans
• 1 stick butter, softened

Instructions

Bake sweet potatoes at 400 degrees for 1 hour

With a hand mixer or Kitchen Aid stand mixer, combine the baked sweet potatoes, eggs, butter, sugar, salt, vanilla, and milk until well combined.

Place mixture into a greased casserole dish and set aside while you make the topping

To make the topping, mix together the sugar, flour, softened (make sure it is not melted) butter, and pecans with a fork.

Sprinkle the crumble topping over the potato mixture and bake at 350 degrees for 30 minutes.