Here is a super simple side dish for any night of the week. You can sub this celeriac rice out for normal grain-filled rice in any of your favorite Mexican dishes (tacos, taco bowls, fragrant rice w/ fajitas anyone?) or any meal you love having with rice!
Cilantro Celeriac “Rice”
Serves 2-4
Ingredients
1 large celeriac
1/4 cup chopped fresh cilantro
1 tbs. Extra virgin olive oil
salt to taste
Peel and chop the celeriac into large chunks. Place in the food processor and pulse until you get a rice-like consistency.
Heat the olive oil in a large saucepan over medium heat. Add the “rice” and cook 10-15 minutes, stirring occasionally until it begins to brown. Turn off the heat, stir in the cilantro and salt to taste.
I love Thanksgiving because it’s the one day of the year were it is socially acceptable to eat a lot of delicious food. And who doesn’t love that? Plus, in my household, Thanksgiving is our favorite because we love cooking! My mom and I put together a unique and delicious meal every year. We always make everything from scratch (I mean everything). As my dietary needs have changed over the years, we cook to accommodate and that makes it all the more fun. I always love a challenge in the kitchen.
Anyway, butternut squash is not only a classic winter staple but a must as some part of the Thanksgiving meal. So here is SIMPLE butternut squash recipe that no one will be able to resist when you are sitting around the table on Thanksgiving. You can easily sub out pumpkin in this dish, but I promise butternut squash gives you the perfect sweetness needed in this recipe.
allergy friendly paleo and pumpkin seed butternut squash
This is a delicious and easy side dish that is perfect for part of a holiday meal or just a weeknight dinner!
Course Side Dish
Cuisine American
Keyword Easy, fall, Simple, winter
Servings 4servings
Author Victoria Faling
Ingredients
1large butternut squashpeeled and chopped into cubes
2Tbspextra virgin olive oil
8fresh sage leavesfinely chopped
1/4cuppumpkin seeds
Instructions
Preheat oven to 425F.
Mix butternut squash and sage leaves with the olive oil and spread onto a parchment lined baking sheet. Bake for 30 min.
Remove from oven and mix in the pumpkin seeds. Bake for another 10-20 minutes until butternut squash is easily pierced with a fork and pumpkin seeds and sage are fragrant and golden.
allergy friendly paleo and pumpkin seed butternut squashallergy friendly paleo and pumpkin seed butternut squash
A (Lyme) friend of mine introduced me to Kohlrabi the other month. I’d seen it in the store before but had never tried it. She eased me into the process of what it was, what it tasted it like, and how to “deal” with it. And now I’m obsessed.
I personally think kohlrabi tastes like a milder version of jicama, not quite as sweet. I’ve enjoyed snacking on it raw or in salads along with cooking it. This recipe makes for a super yummy, uber simple, soul-warming side as the months get colder.
This would also make a totally appropriate Thanksgiving side if you doubled or quadrupled the recipe (depending on number of guests). Get ready, over the the next 3 weeks I’ll be bringing you all Thanksgiving worthy dishes!
Cinnamon Kohlrabi
Serves 2-3
Ingredients:
2 kohlrabi, peeled and chopped into cubes
1-2 tbs. EVOO
3 tbs. coconut aminos
1 tsp. cinnamon
1/4 tsp. ground ginger
Heat 1 tbs. of EVOO in a frying pan over medium heat. Add the kohlrabi and saute for about 5 minutes until it begins to soften.
Add the coconut aminos, cinnamon, and ginger. Cook for 5-10 minutes until soft and easily pierced with a fork. Add more olive oil during the cooking process if kohlrabi begins to stick to the pan.
This Kale and Persimmon Salad is a simple, but delicious holiday salad. It highlights one of my favorite seasonal fruits and is a fully gluten free and dairy free recipe.
healthy kale and persimmon salad
This Kale and Persimmon Salad is a family favorite for Thanksgiving. If you’ve never had a persimmon, you need to try one! They are absolutely delicious, but you can only find them a few months out of the year. Persimmons are sweet with just a little tang.
This salad is very easy to make. You combine everything in a bowl, mix the dressing, and serve. The dressing is a simple honey-mustard type dressing with a little bit of tang from apple cider vinegar.
What kind of persimmons to use?
I recommend Fuyu persimmons in general and for this recipe. You want to use ripe persimmons, so they don’t leave your tongue feeling fuzzy.
What to add to this kale and persimmon salad
This is a simple salad, so the added cranberries and pumpkin seeds are important for making this salad less boring. If you can’t have pumpkin seeds, you could try another nut or seed, but I can’t speak to the flavor. The pumpkin seeds pair perfectly with the other flavors in this recipe. If you do try something different, leave a comment and let me know how it went!
If you don’t like cranberries, dried cherries would also be a lovely option in this kale salad.
This simple salad is a Thanksgiving favorite in our American household. It’s a lovely fall salad that takes advantage of the short persimmon season. The sweetness of the persimmons is complimented by the more acidic dressing.
Course Side Dish
Cuisine American
Keyword Easy, fall, Simple, thanksgiving
Servings 6people
Ingredients
Salad
1/2bunch of green kale
1/2bunch of red kale
1/2head of butter lettuce
2-3persimmons, thinly sliced
1small red onion, diced
1/4cupdried cranberriesfruit juice sweetened
1/4cuppumpkin seeds
Dressing
2Tbspapple cider vinegar
1/4cupolive oil
2tspdijon mustard
2Tbspfull fat coconut milk
1Tbsphoney
Instructions
Wash and dry your lettuce. Pull the kale off the stems and chop/tear into bite size pieces. Place your kale in your salad bowl and sprinkle with salt. Massage your kale until the greens begin to darken and soften.
Tear/chop your butter lettuce into bite size pieces and add to the kale. Add the remaining salad ingredients to the bowl.
Combine all your dressing ingredients in a small bowl and whisk until thoroughly combined.
Taste and adjust, sometimes you need a little more mustard or honey
If you are looking for a different, new, simple summer grilled dish then this is it!
This past weekend my parents and I went down to our river house and celebrated a belated Father’s Day. We made a delicious dinner Saturday night on the grill that included Hawaiian Pork Skewers (a guest post from Canada Girl Eats Paleo from a while back!) and grilled kale and romaine.
Ingredients:
1 bunch of Dino Kale
1 head of Romaine
Olive oil
Balsamic Vinegar
Get your grill ready! I used a charcoal grill on this occasion.
Kale first: Wash and dry your kale. Toss the kale lightly with some olive oil (about 1-2 tbs., you don’t need much). Next, lay the leaves of kale in an even layer over the grill and generously drizzle Balsamic over the kale leaves (trust me, Balsamic is your best friend tonight, you want to use way more then you think). Let the leaves cook for about 1-2 minutes then use tongs to flip them. Generously drizzle the Balsamic on this side of the leaves and again cook for 1-2 minutes or until the leaves start to char on the edges and the leaves look crisp. Place on a serving dish.
Romaine next: If you are using hearts of Romaine, cut them in half. If you are using a full head of Romaine, cut into quarters. Wash and dry the Romaine. You DO NOT need to coat the Romaine with olive oil. Place your Romaine on the grill and generously drizzle with Balsamic (like you did the kale). Let the Romaine cook for about 3 minutes before flipping and repeating the process. Again, pull the Romaine once it begins to crisp up and char on the parts that were touching the grill.
Serve along some grilled meat and you’ve got a new play on boring lettuce.
When I was in Santa Fe I had this amazing jicama fake potato salad at one of the raw food bars we went to. I wanted to re-create it but not exactly. I’m NOT a mayo fan plus I’m not doing eggs right now so I wanted to make a different type of “sauce” per-se for a jicama salad. I use mustard in this recipe so it does have a little bit of a different kick then potato salad but I like it :). This salad is very light and refreshing so it makes for a great side dish to classic summer dishes. It makes me happy because I think of warm weather when I eat it. Perfect for this sneaking up spring weather (yay!).
Jicama Fotato Salad
Ingredients:
1 small-medium jicama
4 stalks of celery
2 tablespoons of raw tahini
2 tsp. stoneground mustard
2 tablespoons of olive oil
juice of 1 small lemon
2 pinches of salt
1/2 tsp. cumin
Chop up the jicama into cubes and place in a bowl. Slice up the celery stalks into thin bites and mix with the jicama. Mix all the remaining ingredients in a small bowl. Pour the dressing over the jicama/celery and mix thoroughly.
Just store in the fridge. I find that when cooled in the fridge, it mutes the dressing taste a bit so feel free to add more mustard to the dressing when you make it (even though it may taste very mustard-y at that time). Simple and yummy. Get on it!
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.
