As a food lover, I can happily find beauty in all seasons and flavors. But let’s be real… there’s just something special about fall flavors. Hearty root veggies and squash, warming spices, fresh crispy apples, and tart cranberries are the flavors that most of us foodies crave all year round!
With the holidays upon us, I was looking for a way to combine all of these nourishing fall flavors in one easy side dish. This Roasted Cinnamon Sweet Potato & Apple Side dish is perfect for Thanksgiving, Christmas, winter holidays, or just as a simple side for a weekday dinner!
It’s warming, nourishing, and is made with ingredients that you likely already have in your kitchen during this time of year!
What You’ll Need For This Roasted Cinnamon Sweet Potatoes & Apples Dish
I use standard, orange sweets for this recipe, but I imagine it would taste good with other varieties as well.
Granny smith apples work best in my opinion, but you can easily experiment with others.
The fresh cranberries really add the extra layer of holiday flare to this side dish and a bitter flavor to cut through some of the sweetness… yum!!
Coconut oil is versatile and works well in this recipe, but you can sub butter or ghee if you can tolerate it.
Cinnamon & Salt
The finishing touches!
Roasted Cinnamon Sweet Potatoes & Apples
- 3 medium sweet potatoes, peeled and diced
- 2 granny smith apples, peeled and diced into large squares
- 1/2 cup fresh cranberries
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp sea salt
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Add the sweet potatoes, apples and cranberries to a large mixing bowl and stir in the coconut oil, cinnamon, and sea salt. Mix well to combine.
- Spread the mixture evenly onto a baking sheet. Bake for 40-45 minutes or until the sweet potatoes are cooked through.
- Serve as a simple side and enjoy!
That’s all there is to it! Low maintenance, festive, and oh so yummy!
Wishing you and your family the happiest of Thanksgivings, and an amazing holiday season. I can’t wait to start sharing even more holiday recipes for you to try!
Thanksgiving is one of my favorite holidays, hands down. I love all of the classic recipes like mashed potatoes, pumpkin pie, and sweet potato casserole. So, basically, I love carbs. My plate at Thanksgiving is always so heavy that I can barely get through more the first round! Salad is great, yes, but after seeing some creative recipes for a fall coleslaw around, I wanted to try and create my own variation that’s also paleo, AIP, and whole 30.
This Thanksgiving Coleslaw is the answer to a having a light, fresh, but still seasonal dish for the holidays! Even the colors of this dish are holiday themed! It’s really easy to make, really hard to stop eating, and I’m sure it will become one of your new holiday favorites.
The Ingredients You’ll Need For The Thanksgiving Coleslaw
I recommend getting whole cabbage and slicing in at home for the best finished product, however, you can take a shortcut with pre-cut slaw.
Green apples sliced into match sticks give this dish a little more crunch and some extra tartness.
Make sure you double check the ingredients to get unsweetened cranberries. You can also dry your own at home.
Lots of fresh parsley helps round out the flavor and freshness of the dish!
For the dressing…
You’ll need olive oil (you can also use avocado oil), apple cider vinegar (you can try and sub lemon as well), honey (you can omit this), onion, and coconut cream. The coconut cream is arguably what makes this slaw so addictive. It’s a dairy free alternative to something like mayo or sour cream, and it’s just as good!
Paleo Thanksgiving Coleslaw (Whole 30, AIP)
- 1 head of green cabbage, cored and shredded
- 2 green apples, peeled and diced into match sticks
- 1/3 cup dried cranberries (or home made )
- 1/4 cup parsley, chopped
- FOR THE DRESSING
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/3 cup coconut cream
- 1/2 yellow onion, diced
- 1 tbsp honey (omit for Whole 30)
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- Combine the shredded cabbage, apples, cranberries, and parsley in a large mixing bowl and mix
- For the dressing, whisk together the olive oil and apple cider vinegar. Next, add the honey, coconut cream, salt, pepper, and onion and stir to combine.
- Pour the dressing into the slaw and mix together to evenly coat
- Serve as a fresh seasonal side dish
How To Eat This Coleslaw…
This is the perfect Holiday side dish to add to your regular spread! It’s fresh, light, crunchy and an awesome way to mix up the same old side dishes.
It’s always a great dish to have on hand for dinner or lunch during the holiday season! Or even when you’re just craving something holiday themed 😉 It makes tons of servings and lasts for a couple of days in the fridge.
I hope you enjoy this fun holiday side dish! Be sure to tag me on Instagram if you try it 🙂
Stuffing is one of those iconic Thanksgiving dishes that always has to be on the table. I don’t think I’ve been to a Thanksgiving dinner that didn’t have a traditional stuffing. It’s easy, straight forward, and classic… unless you’re paleo or AIP… then things get a little more complicated. Stuffing is mostly bread based which poses some challenges for making it compliant with a paleo or autoimmune protocol diet. But does it have to be bread based? It doesn’t! And this paleo cauliflower stuffing is proof!
Thanksgiving can be super heavy on the starchy carbs which is partially why it’s such a filling meal. This stuffing is much lower carb than a traditional stuffing, and is really made of just veggies! Not only does it make it easier to enjoy more of it, but it’s actually filled with nutrients from all of the veggies!
It has so much flavor that you just might trick some of you grain loving dinner guests into getting in a little more veggies during the holidays! With seasonal herbs, hearty root vegetables, and even some healing broth, this stuffing recipe is one to save for years to come.
What You Need for This Cauliflower Stuffing
This is the base for the stuffing. You can go with bagged cauliflower rice from the store, or just can just as easily rice a whole head of cauliflower in the food processor if you’re trying to save a few dollars.
Sweet potato & carrot
These root veggies make this dish a lot more hearty. You can sub one for the other, but I recommend using both for the best flavor.
Onion & celery
You need both of these crunchy and flavorful veggies to make a good traditional stuffing.
I’m all for adding cranberries to everything during the holidays!
If you can use homemade bone broth for this already nutrient dense side dish, even better! However you can also use a store-bought broth if you’re good on time.
Sage, rosemary and parsley
This stuffing is filled with fresh parsley, making it even more fresh tasting! The other herbs help to add that hearty Thanksgiving flavor as well.
Paleo Thanksgiving Cauliflower Stuffing (AIP & Low Carb)
- 1 head cauliflower, cored and riced
- 1 medium sweet potato, peeled and diced
- 2 large carrots, peeled and diced
- 3 ribs of celery, chopped
- 1 medium yellow onion, diced
- 1/2 cup cranberries
- 3/4 cup bone broth
- 1/4 cup fresh parsley, chopped
- 1 tbsp sage
- 1 tbsp rosemary
- 1 tsp sea salt
- 4 tbsp butter or ghee (or coconut oil for AIP)
- Melt 2 tbsp of cooking fat in a large stock pot (or deep cooking skillet that has a lid) on medium heat
- Sauté the sweet potato for 4-5 minutes or until lightly crispy
- Add 2 more tbsp of cooking fat and sauté the carrot, onion, and celery for 5-7 minutes
- Pour in the cauliflower and cook for 2-3 minutes, stirring often
- Season with sage, rosemary, salt, and parsley (reserve half for topping) and pour in the bone broth and fresh cranberries. Stir well to combine
- Place the lid on the pot and allow to cook for 10-15 minutes, stirring occasionally.
- Once the broth is absorbed, remove from heat
- Serve in a large serving dish with extra fresh parsley
So as you can see, this is much more of a veggie side dish than another carb-centric dish. I mean, let’s be honest, I’ll still have tons of higher carb dishes at Thanksgiving! But it’s really nice to mix it up and add in some more veggies!
I hope you enjoy this yummy stuffing throughout the Holiday season! Be sure to tag me on instagram if this made it on to your holiday table. I love seeing your photos!
Before I started shifting to a real food diet, the most seasonal food I would eat in the fall was candy corn and pumpkin shaped peanut butter cups. Seriously. I never really had squashes like butternut squash or spaghetti squash, and I certainly didn’t have delicata squash. I don’t even recall ever noticing that these existed until about two years ago. I took at total chance and was immediately hooked! And this recipe for oven roasted delicata squash with garlic cream sauce is currently my favorite way to eat it!
When my husband asked me to describe what delicata squash even tasted like I said, “I don’t know… really good?”. And it is. It is really good. However, it’s also sweet, it doesn’t get mushy like most squash, and unlike bowling ball sized squashes like spaghetti squash it’s incredibly easy to cut! So, it’s basically the perfect squash. And this recipe is an amazing addition to your autumn repertoire!
What You Need For The Roasted Delicata Squash With Garlic Cream Sauce
Delicata is a long, thin, small squash that’s usually yellow with a bit of green. You won’t find this year round. It’s definitely a seasonal item, and one to be enjoyed often while it’s around!
Ghee (or coconut oil)
Ghee (or clarified butter) is lactose and casein free, making it safe for most folks with dairy issues. It really adds that rich, autumn flavor to this recipe, but you can also sub coconut oil.
Sage is one of my favorite herbs to use with squash!
Just a bit of cinnamon helps add an even more autumn flavor to this squash.
Garlic Cream Sauce
You can easily eat this squash without the sauce, but it really adds something to the dish! You’ll find the recipe here, however, I would recommend leaving out the oregano for this recipe as I feel it clashes with the cinnamon and sage.
Roasted Delicata Squash With Garlic Cream Sauce (Paleo, AIP, Whole 30)
- Preheat the oven to 400 F and line a baking sheet with parchment paper
- Wash the squashes with warm water. Slice the squash vertically, and use a spoon to scoop out the seeds. Next, slice the squash into half moons, about 1/4 - 1/2".
- Place the squash slices on the baking sheet and add melted ghee or coconut oil.
- Season with sage, cinnamon and sea salt.
- Bake the squash for 30-35 minutes or until slightly crispy, flipping halfway through.
- Serve the squash by itself, or with the garlic cream sauce. Note that you can eat the skin! 🙂
I’ve said it before, and I’ll say it again… I’m a recovered french fry addict. I used to eat french fries by the handful, and would often go to fast food joints for dinner and just get french fries. It wasn’t just about the starchy, crispy fries… it was about the ketchup too! Then in my teens, when I got my Hashimoto’s diagnosis, I started diving deeper into my health to straighten myself out. After discovering my gut issues and serious nightshade intolerance, I thought I was done with french fires forever. How would I ever have fries and ketchup without potatoes and tomatoes? Most of us think of sweet potato or even parsnip fries when thinking of nightshade free fries, but I wanted to share one of my favorites with you on the first day of fall… butternut squash fries!
Butternut squash is one of my absolute favorite fall vegetables. However, it isn’t just for soup, you guys. It makes an amazing french fry that get nice and crispy, and can even taste good with ketchup if you want! Plus, it’s much lower in starch than other options, and it’s paleo, whole 30, and AIP!
The Ingredients You Need For The Crispy Baked Butternut Squash Fries
Of course 😉 Butternut squash is easier to cut than it looks when the squash is actually ripe, but I’ve definitely battled a few squash in my day. I’ve seen pre-cut butternut squash at the store, and even crinkle cut squash fries! You can use whatever works for you… just make sure it’s fresh.
Ghee or coconut oil
Ghee is clarified butter, and is lactose and casein free. You can buy it at most health food stores and online. I personally prefer the flavor that ghee gives these fries. It’s rich, buttery and much more fall feeling. However, you can sub coconut oil if you can’t tolerate ghee or on the AIP.
Cinnamon and sage
These spices really round out the fall flavor. You can mix up the spices at your own discretion, but I really like these flavors together.
Optional ketchup for dipping… hate it or love it!
This may not be your scene at all, but as someone who loves ketchup, I love how it pairs with these fries. You can do a whole 30 or paleo compliant ketchup, or for AIP, I love this recipe from dear, sweet Martine! KC Naturals also recently released an AIP ketchup that I can’t wait to try!
Crispy Butternut Squash Fries (Paleo, Whole 30, AIP)
- 1 large butternut squash, chopped into fries
- 1/4 cup melted ghee, or coconut oil for AIP
- 1 tsp ground cinnamon
- 1/2 tsp ground sage
- 1/2 tsp sea salt
- Preheat the oven to 415 F and line a baking sheet with parchment paper
- Place the fries on the baking sheet and pour the melted cooking fat over them
- Top the fries with the spices and mix to combine using your hands, or a spoon
- Spread the fries out on the baking sheet evenly and place them in the oven
- Bake for 30-40 minutes, rotating them halfway through
- Serve with a compliant ketchup (like this for AIP) or eat as a side dish with a main.
Whether or not you dip it in ketchup, a different sauce, or just keep it as a side on its own, these fries are an amazing addition to your fall/winter dinner repertoire 😉 Enjoy!!
Back in the day, if I wasn’t eating bagels or cereal for breakfast, I was eating some sort of hash brown. Shredded, diced, patties, whatever form it was in, it was all basically breakfast french fries to me. I would load up half my plate with these crispy little taters and smother them in ketchup! Not only was that a huge bomb to my blood sugar early in the morning, but little did I know, I was super intolerant to nightshades, including potatoes!
I can’t tell you exactly when it started, but discovering my nightshade intolerance changed my life. I was less fatigued, my gut and hashimoto’s stabilized, and I had less seemingly random pain and headaches. The issue was replacing potatoes. How would I ever replace this starchy little bit of heaven? Luckily, there are tons of options, and today I’m sharing one of my newfound favorites for a lower carb, nightshade free, and all real food breakfast hash… Carrot Apple Bacon Breakfast Hash! It’s Whole 30 compliant, paleo, AIP, and oh so good.
The Ingredients You’ll Need for the Carrot, Apple & Bacon Breakfast Hash
Carrots are our stand-in for potatoes in this recipe. They’re lower in carbs than sweet potato which makes them a better option for those on low carb diets, and just a great way to mix it up for those of us who overdo it on the sweet potato! You can shred the carrots at home with a food processor, or buy them shredded.
The apples add a touch of sweetness to this recipe which I love in a mostly savory hash. You can easily use any apples you have on hand, but I think it works particularly well with pink lady or granny smith apples.
Leeks are easily one of my favorite vegetables! They add an onion flavor without being too overpowering. You can also use actual onions, or a leafy green like kale in this hash in place of leeks, but I think leeks are the best choice.
What would a breakfast hash be without bacon?! Bacon really rounds out this hash and makes it nice and savory, but you can easily sub out the bacon and use coconut oil for the cooking fat instead.
Carrot Apple & Bacon Breakfast Hash (Whole 30, Paleo, AIP)
- 2 cup carrots, shredded
- 1 medium apple, diced
- 1 leek, sliced into half moons
- 4-5 slices of bacon, chopped
- 2 tsp sage
- 1 tsp rosemary + extra for garnish
- 1/2 tsp sea salt
- Using a large skillet or cast iron pan, add the chopped bacon on medium heat and cook until crispy. Set the bacon aside and leave the fat in the pan.
- Pour in the carrots and cook for 3-4 minutes or until they begin to soften.
- Add in the apple, leek, and seasoning and cook for 4-5 more minutes or until the ingredients are lightly crisped.
- Add the bacon back in to reheat for 30-60 seconds.
- Serve with eggs (if tolerated), sausage or enjoy by itself!
This hash is so easy, delicious and versatile. You can top it with a couple of eggs (if tolerated), serve it with some sausage, or just eat a big heaping helping by itself! It’s become one of the favorites in my house, and I hope you love it too.