This dairy free Mashed Rutabaga and White Sweet Potato is the perfect healthy and delicious nightshade free side dish. This easy recipe is packed with nutrients and flavor.
dairy free mashed rutabaga and white sweet potato
Mashed Rutabaga and White Sweet Potato is such a comforting winter side dish. Utilizing root veggies is always so warm and cozy in the colder months. I love making a batch of this to serve alongside my main protein and some greens for an easy and healthy dinner option. This recipe would also be a great addition to a Thanksgiving or Christmas spread.
This recipe is fully gluten free, dairy free (and vegan!), low FODMAP, and can be made Paleo /AIP. This dish is also great if you are nightshade free as sweet potatoes are not a nightshade. Filled with gut friendly ingredients and hearty root vegetables, this dish is a great option for those of you following gut healing and elimination protocols.
paleo mashed rutabaga and white sweet potato
Mashed Rutabaga and White Sweet Potato Ingredients
Rutabaga: also known as a Swedish turnip. These are really delicious and a great addition to your veggie rotation for a healthy microbiome. They taste like a cross between a sweet potato and turnip, so they aren’t quite as bitter as turnips.
White sweet potato: white sweet potatoes compliment rutabaga great in this recipe. This also keeps the recipe nightshade free.
Dairy free butter: for flavor. Feel free to use regular butter if you can have it. See below for AIP subs.
Olive oil: for mashing. I love the combo of butter and oil for ideal flavor and texture.
Garlic infused olive oil: for flavor.
Thyme: we add a little bit of herbs to this recipe for some flavor.
Rosemary: we add a little bit of herbs to this recipe for some flavor.
Salt
How to Make Mashed Rutabaga and White Sweet Potato Ingredients
This recipe is very easy!
First, boil the veggies until tender.
Next, mash them with the remaining ingredients and serve.
Substitutions and Variations
Sweet Potato: Although I like white sweet potato best in this recipe, you can try using orange. It will alter the flavor slightly, but should still be delicious. You could also use regular potatoes, but sweet potatoes add a little sweetness that balances out the rutabaga.
Butter: to keep this recipe AIP, use coconut oil.
Olive oil: You can also use coconut oil or avocado oil. I love using garlic olive oil for flavor without the FODMAP’s and GI distress. You can find infused olive oils at your local olive oil store or online. If you don’t want to buy a bottle and tolerate garlic okay, feel free to use some fresh minced garlic or garlic powder instead.
If you tolerate garlic, adding extra garlic to this recipe could be delicious.
Thyme and rosemary: although i’m partial to my recipe, subbing these herbs for a few tablespoons of freshly chopped sage leaves would also be delicious. Martha Stewart has a great recipe.
paleo mashed rutabaga and white sweet potato
Storage
Keep leftovers stored in an airtight container in the fridge for up to 3 days. You can also portion leftovers into individual containers and freeze up to 3 months.
Dairy free Mashed Rutabaga and White Sweet Potato is the perfect healthy and delicious side dish. This easy recipe is gluten free, Paleo & AIP, and low FODMAP.
This Sage Roasted Butternut Squash with Chickpeas tastes like Thanksgiving in a bite! It’s a delicious gluten free and vegan side dish option for the holidays.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
Butternut squash is my favorite winter root vegetable and I love creating new recipes with it every year. This year, I knew I wanted to develop some delicious and easy side dish recipes for the holidays. Sage and butternut squash are a classic combo, so I knew I wanted to take this basic dish up a notch.
This butternut squash recipe calls for the addition of chickpeas for crunch and cranberries for depth of flavor. This side dish is the perfect mix of sweet and salty with soft and crunchy mouth feel. Plus, since it’s vegan, it’s the perfect addition to a holiday spread as it will satisfy the meat eaters and non-meat eaters alike.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
How to make sage roasted butternut squash with chickpeas
Ingredients
Butternut squash, peeled and diced
Chickpeas, rinsed and drained
Olive oil
Fresh sage leaves, minced
Salt
Dried, sweetened cranberries
Instructions
Preheat oven to 425F.
Roast everything but the cranberries.
Toss the cooked squash with the cranberries and enjoy!
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
Can I make this dish ahead of time?
This roasted butternut squash dish tastes best fresh when the chickpeas are crispy. I highly suggest making this recipe as close to serving time as possible.
How to store and serve leftovers?
If you have leftovers, store in an airtight container in the fridge for up to 5 days. The chickpeas will soften, but it’s still yummy! Warm leftovers in the oven on a low temperature.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
This delicious sage roasted butternut squash side dish tastes just like the holidays in one bite! Filled with soft butternut squash, crunchy chickpeas, and sweet cranberries, everyone will love this side dish. It's fully gluten free and vegan too!
1largebutternut squash, peeled and diced(you should have about 4-6 cups of cubed squash)
1canchickpeas, rinsed and drained
2Tbspolive oil
2Tbspfresh sage leaves, mincedabout 12 leaves
1tspsaltI like using flaky sea salt
1/3cupdried, sweetened cranberries
Instructions
Preheat oven to 425F.
Peel and dice your butternut squash into bite sized cubes.
Mix the squash, chickpeas, oil, sage and salt together on a parchment lined baking sheet so the squash and chickpeas are evenly covered with the oil and seasonings.
Roast for 45-55 minutes, until chickpeas are crispy and squash is golden and cooked through.
Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.
This flavorful Brussels Sprouts Salad with Apples and Chickpeas is a perfect holiday side dish that is fully gluten free and dairy free.
brussels sprout salad with apples and chickpeas
Thanksgiving is a big deal in our household because we are a foodie family, so we love creating and trying new recipes every holiday season. We rarely make the same thing twice! As a food blogger, I try to develop 1-2 new side dishes for the holiday season (desserts are my real speciality) and this year I knew I wanted to create some sides that were filling enough that they would be a good addition to the table for those who may not eat meat.
If you are on the hunt for Thanksgiving and holiday side dishes, then add this recipe to the list! Brussels sprouts and apples are a classic salad combo, but we are taking it up a notch by using a mix of roasted and raw Brussels sprouts, plus adding some roasted chickpeas for crunch and protein. Everything is tossed in a simple honey mustard vinaigrette to pull it all together.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
Brussels Sprouts Salad with Apples and Chickpeas FAQ
Brussels Sprouts
We are using two types of Brussels sprouts in this recipe- roasted and raw. This gives the salad more texture and flavor. It’s like a roasted vegetable salad, but the lettuce is the raw Brussels.
Chickpeas
I added chickpeas to this salad for flavor, texture, and protein. This salad makes a great vegetarian option at the holidays for those who may not eat meat. The crunchy, salty chickpeas are a higher protein addition versus adding nuts. Of course, if you don’t like chickpeas, adding some roasted walnuts would be lovely!
The Dressing
This Brussels sprout salad calls for a honey-mustard vinaigrette. If you’re vegan, you can totally replace the honey with maple syrup! The dressing is very easy to make, you just combine all the ingredients in a bowl and whisk together.
How to store this Brussels sprouts salad
This salad tastes best fresh and if you are serving it for a dinner party or holiday dinner, make it as close to eating time as possible! If you have leftovers, you can keep them stored in an airtight container in the fridge for up to 5 days. The chickpeas won’t stay as crispy, but it will still be delicious.
gluten free and vegetarian brussels sprout salad with apples and chickpeas
This flavorful Brussels sprout salad is the perfect side dish. Made with both roasted and raw Brussels sprouts, juicy apples, and crispy chickpeas, this salad has it all! Everything is tossed with a honey mustard vinaigrette, making this salad gluten free and dairy free.
Course Main Course, Side Dish
Cuisine American
Keyword dairy free, gluten free, healthy, holiday, side dish, thanksgiving
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
Salad
1.5lbsBrussels sprouts, divided
1Apple, diced
1canChickpeas, rinsed and drained
2TbspOlive oil, divided
Salt
Dressing
1/4cupOlive oil
2TbspMustard
2TbspBalsamic vinegar
2tspApple cider vinegaror juice of half a lemon
1TbspHoney
1/4tspSalt
1/8tspPepper
Instructions
Preheat oven to 425F.
Take 2/3 of the Brussels and de-stem and cut them in half. Place in a large bowl and add the can of chickpeas. Toss in 2 Tbsp of olive oil and 1/2-1 tsp of salt so everything is covered.
Pour the Brussels and chickpeas onto a parchment lined baking sheet, making sure the Brussels are cut side down.
Roast for 35-45 minutes, until Brussels are cooked and crispy on the edges and chickpeas are crispy.
While the Brussels roast, chop the apple, other Brussels, and make the dressing.
To cut the other 1/3 of Brussels, de-stem them and then finely slice into ribbons. Set aside.
To make the dressing, combine all the ingredients in a bowl or cup and whisk thoroughly to combine.
When Brussels are done, let cool for 10 minutes before tossing with the apple and dressing.
This is the best way to cook Japanese sweet potatoes! These crispy sweet and salty, herby and buttery Japanese sweet potatoes will become a staple recipe in your household.
skillet rosemary japanese sweet potatoes
Japanese sweet potatoes are by far my favorite sweet potato variety. I use them in so many ways and for so many dishes. Did you know that you can even mash them and mix them with flour to create a dough for baking?! This recipe, though, is my favorite savory way to make Japanese sweet potatoes.
This sweet potato side dish is completely gluten free, Paleo, vegan, and autoimmune paleo making it the perfect allergy friendly side dish that everyone can enjoy! It’s the perfect dish to feed the family, make for a dinner party, or bring to a get together.
skillet herbed japanese sweet potatoes
How to make skillet herbed Japanese sweet potatoes
Ingredients
Japanese sweet potatoes
Garlic infused olive oil
Butter, vegan butter, or coconut oil
Fresh rosemary
Fresh thyme
Salt preferably
Coconut aminos
Instructions
First, chop your sweet potatoes into cubes.
Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
skillet japanese sweet potatoes
Do I have to use Japanese sweet potatoes?
This recipe tastes best with Japanese sweet potatoes and is designed around the flavor profile of them, but you can use white sweet potatoes, golden potatoes, or fingerling potatoes. I do not suggest using orange sweet potatoes or yams.
Where can I get garlic infused olive oil? Do I have to use that?
Most olive oil stores carry garlic infused olive oil. It’s a great low FODMAP option to still add flavor to recipes. I don’t tolerate eating garlic, so I use this olive oil instead. If you can’t access it or can eat garlic, you can just use regular olive oil and add a few minced cloves of garlic.
Fresh or dried herbs?
This recipe calls for fresh thyme and rosemary which provide a lot of flavor. I have made this recipe with dried herbs and it still tastes great. You may just want to increase the amount to 2 tsp of each!
These herbed Japanese sweet potatoes are salty and sweet, buttery and crispy. Completely paleo, vegan, and gluten free, this easy side dish is super addicting and the best way to make savory Japanese sweet potatoes.
Steam sweet potatoes for ~10 minutes until almost done, but not fully cooked through.
Add your oil and butter to a large skillet over medium high heat until butter/coconut oil is melted. Add the sweet potatoes in an even layer. Cook for 5-7 minutes until one side is golden, then mix and cook 5-7 minutes more per side until potatoes are getting golden and crispy on all sides.
Add the herbs, salt, and aminos. Mix and cook another 5 minutes.
Serve immediately.
Notes
*or 2 tbsp olive oil and maybe 1-2 garlic cloves minced.**I have made this with dried herbs before too and it works!
This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!
gluten free apple cinnamon bread
If you are looking for the perfect, easy apple cinnamon bread, then look no further! This delicious gluten free bread isn’t too sweet and has just the right amount of cinnamon flavor. It’s the perfect fall dessert. This apple bread is sweetened with maple syrup and applesauce to keep it refined sugar free and amp up the apple flavor.
Sift all the dry ingredients together in a medium bowl and set aside.
In a large bowl or in a stand mixer, beat together all the wet ingredients until combined.
Add the dry ingredients to the wet and mix on low until just combined.
Mix your chopped apple with cinnamon and flour then fold into the batter.
Pour batter into a lined loaf pan and bake for 45-50 minutes, until a toothpick comes out clean.
gluten free and dairy free apple cinnamon bread
How to Serve This Apple Cinnamon Bread
Slice and enjoy this bread as is as a snack or for dessert, but it tastes fantastic with a scoop of vanilla ice cream. I highly suggest warming a slice up (either in the oven for 15-30 seconds in the microwave). Warming it up really brings out the flavor and if you add ice cream, it melts perfectly on top.
How to Store This Apple Bread
Slice and store in an airtight container for up to 3 days or in the fridge for up to 5. You can wrap individual slices in plastic wrap and place in a freezer bag then freeze slices to last longer! Just thaw and warm up before eating.
gluten free and refined sugar free apple cinnamon bread
This warming Gluten Free Apple Cinnamon Bread is a delicious way to use apples this fall season. Dairy free and refined sugar free, this loaf is just the right amount of sweetness and spice!
If you’ve got summer zucchini, then you have to make these Zucchini Feta Turkey Burgers. Shredded zucchini and (vegan) feta are mixed into ground turkey for juicy and flavorful burgers!
zucchini feta turkey burgers
I love amping up a classic burger and these zucchini feta burgers really take it up a few notches. The zucchini helps keep the burgers moist and the feta adds so much delicious flavor. I use a vegan feta to keep these turkey burgers dairy free and it’s just as delicious.
zucchini feta turkey burgers
Ingredients for Zucchini Feta Turkey Burgers
1 lbs ground turkey breast
3/4 cup shredded zucchini, about 1 medium zucchini
1/2 cup (vegan) feta 2-3 oz. I love the Follow Your Heart feta crumbles
1 tsp dried oregano
1/4 tsp salt
How to Cook These Turkey Burgers
These burgers are super easy to make and come together in under 30 minutes. You can cook these turkey burgers three different ways:
Grill: cook on high for 4-5 minutes on each side, until internal temperature reaches 165F.
Air Fry: cook at 360F for about 10-15 minutes, until internal temperature reaches 165F.
Bake: cook at 375F for about 15-20 minutes, until internal temperature reaches 165F.
How to Serve Turkey Burgers
Since these turkey burgers already have a lot of flavor, they don’t need a ton of toppings. They still taste great on a gluten free bun with any traditional toppings, though, like sliced tomato, onion, lettuce, or avocado.
I love serving them alongside some sweet potato fries or a big, fresh salad.
These turkey burgers are so juicy, packed with flavor, and made in under 30 minutes! Fresh zucchini and feta are mixed with ground turkey and grilled for the perfect summer burger. These gluten free burgers can be made dairy free by using a vegan feta.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
