Mashed Cauliflower *****

 

• 1 bag frozen cauliflower rice
• 3  Tbsp avocado oil
• 2 cloves garlic, thinly sliced
•      1 Tbsp unsweetened coconut milk
• ½ tsp onion powder
• 1/2 tsp Himalayan salt

Instructions Checklist

• Step 1

  Cook cauliflower rice according to package directions.

• Step 2

  Meanwhile, heat avocado oil in a small skillet over medium-low heat. When hot, add garlic. Cook, stirring, until the garlic starts to brown around the edges, 1 to 2 minutes. Remove from heat. Transfer to a food processor along with the cooked cauliflower, coconut milk, onion powder, and Himalayan salt. Process until very smooth.

• https://www.wholesomeyum.com/recipes/low-carb-keto-cauliflower-mashed-potatoes-paleo-recipe-5-ingredients/#jumptorecipe

Nutrition Facts

Serving Size: 1/2 cup each

 

Per Serving:

 

101 calories; protein 2.8g; carbohydrates 7.6g; dietary fiber 2.9g; sugars 2.7g; fat 7.4g; saturated fat 1.2g; vitamin a iu 8.3IU; vitamin c 69.1mg; folate 81.4mcg; calcium 36.2mg; iron 0.6mg; magnesium 22.5mg; potassium 434.5mg; sodium 333.7mg; thiamin 0.1mg. 

Exchanges: 

1 1/2 fat, 1 1/2 vegetable

Instant Pot Mashed Sweet Potatoes

 

Instant Pot Mashed Sweet Potatoes (Vegan, Paleo, Whole30)

Prep Time10 mins

Cook Time20 mins

• 2 lbs sweet potatoes, peeled and cut into 1" cubes (use orange flesh sweet potatoes)
• 2 garlic cloves, minced
• 1 tsp sea salt
• ½ cup full-fat coconut milk 
• 1 Tbsp freshly squeezed lime juice
• 2 Tbsp minced cilantro or minced chives

• Place sweet potatoes, garlic, sea salt, and coconut milk in the metal insert of an Instant Pot.
• Cook on manual for 10 minutes under high pressure.
• Release the pressure immediately.
• Add lime juice.
• Blitz the vegetables with an immersion blender or mash with a potato masher until smooth. Taste and add more salt if needed.
AD
• Mix in the cilantro or chives and serve!

https://nomnompaleo.com/instant-pot-mashed-sweet-potatoes-vegan-paleo

Smashed Sweet Potatoes

 

Smashed Sweet Potatoes

prep 5 mins

cook 20 mins

total 25 mins

author drjockers.com

yield 4 servings

Ingredients: 

Add ingredients according to personal taste

• 3-4 lge sweet potatoes
• 1 Granny Smith Apple
• 1-2 Tbsp grass-fed ghee or coconut oil
• 1 tsp cinnamon
• 20 drops stevia [or sub monk fruit]
• 1 tsp pink salt
• 
  

Directions:

Step #1:  Peel and cut sweet potatoes into chunks. Boil until tender.

Step #2:  Meanwhile, melt butter or coconut oil (1-2 tbsps.) in a skillet and cut apple.

Step #3:  Sauté apple in butter until soft. Add cinnamon, stevia, and salt to taste.

Step #4:  Add apple mixture to sweet potatoes and mash with potato masher or electric mixer.

https://drjockers.com/smashed-sweet-potatoes/

Cauliflower Stuffing *****

 

SO good!!

• 
  
• 1 large head Cauliflower, cut into small florets
• 5-6 Baby Bella Mushrooms, chopped
• 1 large Onion, sliced
•     1 Carrot, chopped
• 1/2 cup Celery, chopped
•     2 cloves Garlic, minced or pressed
• 1/4 cup Avocado Oil 
• 1/2 tsp Poultry Seasoning
• 1/2 tsp Rubbed Sage
• 1/2 tsp Dried Thyme
• 1 tsp Sea Salt 
• 1/4 tsp Black Pepper
• 1/3 cup Pecans, chopped

1. Preheat the oven to 450 degrees F. Line an extra large baking sheet with foil and then parchment paper.

2. In a large bowl, stir together cauliflower, mushrooms, onions, carrot, celery, and garlic. Toss with oil, poultry seasoning, sage, thyme, sea salt, and black pepper.

3. Spread the mixture in a single layer on the lined baking sheet. Roast in the oven for about 15 minutes, until the onions are soft and cauliflower is starting to brown a little.

4. Add the pecans to the pan, and stir everything together. Roast for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well browned, and onions are starting to caramelize.

https://www.wholesomeyum.com/recipes/low-carb-paleo-cauliflower-stuffing-recipe/

Candied Pecans - to try

 

From PrettyPies.com

Jingle Bell Brussels Sprouts - to try

 

Cinnamon Pecan Sweet Potatoes - *****

 

HOLIDAY EDITION: Cinnamon Pecan Sweet Potatoes

This holiday, skip the obligatory traditional dishes.

"I can't wait for the cranberry sauce" is a rare remark. Yet year after year, like clockwork, there it remains. Free your time and your mind of the traditional imperatives of a Thanksgiving meal, focusing instead on a few worthy dishes that make your taste buds and nostalgia sing. You'll stress less, evading that spikein cortisol levels that's as predictable this time of year as the turkey itself; plus, you'll have more time to dedicate to embellishing the dishes you actually enjoy.

The most vibrant of resistant starch sources, sweet potatoes get their bright orange color from the antioxidant beta carotene. Their holiday spice flavorings - cinnamon, nutmeg, and cloves - are a potent insulin sensitizing trio, helping to curb the imminent glucose spike of the ensuing pumpkin pie.

To make sure your gut bacteria also procure a well-deserved Thanksgiving meal, use the cooking and cooling method below to enhance the resistant starch content of the sweet potatoes.

Bredesen Protocol Approved 

Plant Paradox Approved

Paleo

Gluten Free

Grain Free

Dairy Free: Replace ghee with hazelnut oil or almond oil. Do not use coconut oil as the roasting temperature exceeds the smoke point of coconut oil.

INGREDIENTS

3 Sweet Potatoes (~4 cups cubed) 2 Tbsp Ghee, Melted 1 tsp Cinnamon 1 tsp Pumpkin Pie Spice

1/2 tsp Sea Salt

1/4 c Pecans, Chopped

1. Preheat air fryer to 400°F.

2. Wash, peel, and cut sweet potatoes into 3/4-1" cubes. Place the

3. cubes into a large bowl.

4. Combine the melted ghee, cinnamon, pumpkin pie spice, and sea

5. salt in a small bowl. Stir until combined.

6. Pour the mixture over the sweet potatoes and stir until evenly

7. coated.

8. Place an air fryer tray on top of a baking sheet. Transfer the sweet potatoes to air fryer tray and air-fry for 12 minutes, stirring or

9. shaking halfway through. At about 8 minutes, add the pecans to

10. the tray with the sweet potatoes, and stir again. Air-fry for a few

11. more minutes, watching to make sure that the pecans don't burn and

12. testing the sweet potatoes to make sure they're tender.

14. To enhance its resistant starch content: Transfer sweet potatoes to

15. the refrigerator overnight, or to the freezer for 1 hour.

16. When you are ready to serve, warm the sweet potatoes back up in

17. the oven at 350°F for 10-15 minutes.

https://www.siabrainhealth.com/post/holiday-edition-cinnamon-pecan-sweet-potatoes