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 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 gluten free BLT Pasta Salad is an easy dinner option that’s perfect when you don’t know what to make.
gluten free BLT pasta salad
Pasta salad is a classic, but let’s combine it with another classic- a BLT. This BLT pasta salad is gluten free and dairy free and packed with the classic BLT components. Gluten free pasta is mixed with chopped bacon, tomatoes, and spinach then served with either a more classic oil and vinegar dressing or a creamy yogurt-based dressing, depending on what you like. I threw in some chicken breast for good measure and to amp up that protein content!
gluten free BLT pasta salad
Gluten Free Pasta Salad
BLT Pasta Salad Ingredients
1 16 oz box of gluten free pasta of choice
1 package bacon of choice (I used turkey bacon due to preference)
1 lbs cooked chicken breast, sliced
1-2 cups cherry tomatoes, sliced in half
2 large handfuls spinach, chopped
Pasta Salad Dressing
Option 1: creamy ranch style dressing
1/2 cup Greek or vegan yogurt
1 tsp apple cider vinegar
1 Tbsp garlic infused olive oil
1/4 tsp dried cilantro
1/4 tsp salt
Option 2: traditional oil and vinegar dressing
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp rice wine vinegar
1/2 tsp dried cilantro
1 tsp dried oregano
1/4 tsp salt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
This pasta salad is a gluten free take on the classic BLT. Packed with gluten free pasta, fresh veggies, chicken and bacon, it's the perfect meal prep or family dinner!
Course Main Course
Cuisine American
Keyword dairy free, gluten free
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 4-6 servings
Author Victoria Faling
Ingredients
116 oz box of gluten free pasta of choice
1package bacon of choice
1lbscooked chicken breast, sliced
1-2 cupscherry tomatoes, sliced in half
2large handfulsspinach, chopped
Dressing
Option 1: creamy ranch style dressing
1/2cupGreek or vegan yogurt
1tspapple cider vinegar
1Tbspgarlic infused olive oil
1/4tspdried cilantro
1/4tspsalt
Option 2: traditional oil and vinegar dressing
1/4cupolive oil
1/4cupbalsamic vinegar
1Tbsprice wine vinegar
1/2tspdried cilantro
1tspdried oregano
1/4tspsalt
pepper, to taste
Instructions
Cook and drain your pasta according to the box and set aside.
While pasta is cooking, cook your bacon your preferred way.
When bacon is done, chop into bite size pieces.
Toss all ingredients for the salad together in a large bowl.
Mix all ingredients together for whichever dressing you prefer then pour over the salad and mix to combine.
This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!
curried cauliflower and sweet potato salad
Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.
vegan roasted vegetable salad
Curried Cauliflower and Sweet Potato Salad
Ingredients:
Cauliflower
Sweet potato
Olive oil
Salt
Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
Cilantro
Granola butter or nut/seed butter of choice
Lemon juice
Curry powder
Grated ginger root
Maple syrup
Garlic infused olive oil
How to make this salad:
This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.
This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.
paleo roasted vegetable salad
Can I Make This a Complete Meal?
I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.
gluten free curried cauliflower and sweet potato salad
This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
1Tbspgarlic infused olive oilor regular olive oil and 1 clove of pressed garlic
2-4Tbspwater
Instructions
Preheat oven to 425F.
Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
When vegetables are done, set aside while you make the dressing.
While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.
Notes
To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.
This pumpkin seed pesto butternut squash is one of the most addicting recipes ever. The pumpkin seed pesto is the perfect amount of crunchy and salty that pairs perfectly with the sweet and soft butternut squash. You won’t be able to stop eating this delectable side dish!
pumpkin seed pesto and butternut squash
My mom used to make a variation of this butternut squash recipe when I was in high school and I absolutely loved it. When I got to college, I made my own version and shared it on my website years ago. Since I can’t have dairy, this vegan pesto is so delicious! The recipe, photos, and overall post needed a revamp, and I finally got a chance to do so.
This vegan and paleo side dish is easy to make and very simple. There are only a few ingredients in this healthy pesto that you blend together and toss with roasted butternut squash. Plus, it’s allergy friendly! There is no gluten, dairy, or nuts in this homemade pesto. It’s guaranteed to be a crowd pleaser.
nut free pesto
How to make pumpkin seed pesto butternut squash
Ingredients
1 large butternut squash
3/4 cup pumpkin seeds
1 Tbsp olive oil
1/2 tsp salt, divided
1 cup fresh basil leaves, packed
1/2 cup olive oil
1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead
Instructions
Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
Bake squash for 40-45 minutes at 425F, until fork tender and browning.
While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. Remove from heat and let cool for 10 minutes.
In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
vegan pesto
Pumpkin Seed Pesto Ingredient Notes
Butternut squash: I have not tried this recipe with any other root vegetables. I think it could be very good with pumpkin though!
Pumpkin Seeds: The pumpkin seeds are what give this pesto its unique flavor. Although you certainly could try substituting them for another nut or seed, I can’t guarantee the addicting outcome.
paleo and vegan pumpkin seed pesto with butternut squash
This pumpkin seed pesto with butternut squash is one of the most addicting dishes you'll ever eat. It packs a flavor punch and you won't be able to stop eating it. Enjoy this healthy and delicious paleo and vegan side dish with any protein!
Course Side Dish
Cuisine American
Keyword gluten free, healthy, paleo, vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
1largebutternut squash
3/4cuppumpkin seeds
1Tbspolive oil
1/2tspsalt, divided
1cupfresh basil leaves, packed
1/2 cupolive oil
1Tbspgarlic infused olive oilyou can use 1-2 garlic cloves instead
Instructions
Preheat oven to 425F.
Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
Bake squash for 40-45 minutes, until fork tender and browning.
While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. This takes about 5-10 minutes. Remove from heat and let cool for 10 minutes.
In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
This ginger cabbage recipe is super easy to make and it’s the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it’s a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.
AIP gingered cabbage
I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. If you also love ginger, then you’ll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It’s also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It’s delicious and amazing for you!
1/4cupbroth of choicebone broth, chicken broth, or vegetable broth works!
1/2Tbspground ginger
2Tbspcoconut aminos
Instructions
Slice your cabbage in quarters and de-core, then slice into thin strips.
Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
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.
