Holidays can be a stressful time for those who are following specific dietary protocols. There may be influence to veer off track or pressure of having to explain why we can’t (or choose not to) consume certain foods. The holidays don’t need to be stressful. We can always find ways to indulge AND stay on our sustainable wellness protocol. Yes, there have been times when I have had to eat prior to a gathering to stay on track, but there are ways to accommodate. Sometimes it just takes a little creativity.
Since I love to cook, bake, and indulge, I like to make “fun” food that is still inside the the boundaries of my sustainable wellness protocol. Below are some fun and easy gluten-free, AIP, paleo, and vegan side dishes for this Labor Day weekend. These side dishes were paired with grilled burgers and grilled steak. All grass-fed organic meat of course!
Grilled pineapple is by far one of the easiest side dishes for a BBQ. Plus, it pairs nicely with pretty much anything that goes on a grill: burgers, chicken, fish, shrimp, and vegetables. All you need to do is slice the pineapple into rings and grill it to your desired look of grill marks.
Oven Baked Yucca Fries
Baked yucca fries are one of my all time favorite side dishes. They are relatively easy to make and you can season them so many different ways. For this recipe I chose a more traditional seasoning.
- 2 pounds of frozen yucca
- Salt (I use Redmond Real Salt)
- Garlic powder
- Avocado or high heat olive oil
- Boil water in a large pot. Add frozen yucca to boiling water with a few pinches of salt.
- Boil yucca for about 10-15 minutes or until a fork can pierce the yucca easily.
- Strain the yucca and cut into long french-fry strips
- Oil bottom of sheet pan. Add yucca to sheet pan.
- Season yucca with garlic powder and salt or other desired seasoning. Drizzle with some oil.
- Bake for about 20 mins at 400 degrees F or until desired crispiness.
I love roasting vegetables, because you can always switch up the mix for different flavor profiles. I also love the crispiness that roasting vegetables creates. For this recipe I used:
- Brussel sprouts
- Red onion
- Baby Bella mushrooms
- Mini carrots
- Olive oil
- Preheat oven to 400 degrees F.
- Oil the bottom of a baking sheet.
- Chop vegetables to desired size and shape.
- Toss all vegetables together with salt, pepper, and olive oil in either a bowl or right in the sheet pan.
- Bake for about 35 minutes or until desired crispiness and tenderness.
May you be well – Dominique