Rosemary Mashed Potatoes (Dairy Free)

This twist on traditional mashed potatoes turns out great. Rosemary is rich in B Vitamins, iron and calcium. Potatoes offer up some Vitamin C and potassium. Happy Holidays!

2 pounds potatoes, peeled and cut thinly
1 cup almond milk (or plain soy milk)
3 tsp. garlic powder
3 Tbsp. ghee
1 Tbsp. minced fresh rosemary
1 tsp. Herbamare
pepper to taste

Place potatoes in a large pot with water and boil until tender. Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes.

Place the pot over low heat and stir in the milk, garlic powder, ghee, rosemary, Herbamare, and pepper to taste. Serve on plates and top with fresh rosemary if desired.

This recipe is linked to Gluten-Free WednesdaysYour Recipe, My KitchenHomemaker Monday and  Full Plate Thursday.

Jazzed Up Green Beans

Thanksgiving is fast approaching and green beans will make their righteous appearance at most tables next week. And for good reason: green beans are a powerhouse of nutrition. They are high in Vitamins C and K and are a good source of Vitamin A. They even contain a small amount of Omega 3 fatty acids from alpha-linolenic-acid (ALA).

This dish includes ample amounts of pecans which contain more antioxidants than any other tree nut. Pecans are an excellent source of Vitamin E and rich in B Vitamins. Mandarin oranges and onions offer a good dose of immune boosting Vitamin C. Onions also contain chromium which helps control blood glucose levels.

I liked this dish, but my children are always my true taste testers. My one year old gobbled up these green beans, so I hope your family will too!

2 pounds fresh green beans (trimmed)
1 cup pecans
1/2 of an onion, diced
3/4 cup mandarin oranges
2 tsp. Dijon mustard (certified gluten free)
1 Tbsp. raw honey
1/4 tsp. sea salt

Boil the beans in a large pot for 20 minutes or until slightly tender. Drain the water and place beans in a large bowl.

Add the onion, oranges, mustard, honey and salt to a Vitamix or blender. Blend on high for 1 minute and then pour the mixture over the beans. Sprinkle the pecans over the beans. Toss everything together with a large spoon.

I shared this recipe on Simple Lives Thursday. It was also posted on Pennywise Platter Thursday.

Roasted Sweet Potatoes and Pears (Vegan)

This is one of my favorite recipes. It is a delicious twist on the traditional sugar-laden sweet potatoes often served during the Holiday Season. Sweet potatoes are abundant in Vitamin A while pears are rich in fiber and Vitamin C.

4 large sweet potatoes
4 pears
1 cup coconut sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup apple cider vinegar

Preheat the oven to 350 degrees. Line a large baking sheet or casserole dish with foil or grease lightly with olive oil. In a large bowl, mix together the sweet potatoes, pears, coconut sugar, vinegar and spices. After tossing the ingredients together for several minutes, place on the dish or baking sheet and bake for 1 hour. Enjoy!

 This recipe was shared on Family Fresh MealsAllergy-Free WednesdaysUltimate Recipe SwapIt’s a Keeper ThursdayGluten-Free WednesdaysPennywise Platter ThursdayTurning the Table ThursdayMy Meatless MondaysGluten Free Holiday ThursdaysWellness Weekend. It is also listed on Monday Mania and Sustainable Ways.

Herbed Millet

Millet is a grain that is commonly used in Asia and Africa. Millet is a good source of iron and rich in B vitamins, such as thiamine and niacin. I came up with this recipe after realizing I had lots of rosemary growing in my backyard that needed to be used.

1 1/4 cup millet
2 1/2 cups boiling water
3 tablespoons olive oil or ghee
2 tablespoons fresh or dried parsley
2 tablespoons fresh or dried rosemary
2 tablespoons fresh or dried oregano
2 teaspoons Herbamare
pepper to taste

In a sauce pan, toast millet by placing it in a sauce pan over medium heat with 2 tablespoons olive oil or ghee. Stir regularly so the seeds do not burn. Seeds should turn a tan color after about 5 minutes. Remove pan from heat and add in boiling water. Cover pan and cook for approximately 15 minutes until all water is absorbed. Then stir in the remaining olive oil or ghee , herbs, Herbamare and pepper and fluff with a fork.

Serve hot. You can top it with cashews or hemp seeds if desired.

Mashed Potatoes and Carrots (Vegan)

Mashed potatoes and carrots, eh? Trust me, they can go together and they taste scrumptious.

I came up with this recipe one day when I was trying to find creative ways to add additional vegetables into dishes my family love. I know my family loves mashed potatoes and cooked carrots, so I thought why not try them together?! Well I can tell you when they are mashed together and mixed with some coconut oil, they are fantastic.

1 pound  potatoes, scrubbed and skins removed
1 pound baby carrots
4 tablespoons coconut oil
1 1/2 teaspoons Herbamare
Pepper to taste

Bring water a boil in a large pot. When water is boiling, add potatoes and baby carrots. Return to boil. Cover, reduce heat and let simmer until cooked, about 30 minutes. Drain potatoes and carrots and then return them to the hot pan. Add coconut oil, Herbamare, and pepper and mash with a hand mixer or potato smasher. Serve warm.

This recipe was shared on Pennywise Platter ThursdayReal Food WednesdayMonday ManiaHealthy 2 Day WednesdayTraditional TuesdaysFat Tuesday, Freaky Friday and Wellness Weekend.