3 Healthy & Easy Holiday Sides!

I can hardly believe that Christmas is around the corner...but it is! Hopefully these holiday food ideas will help you feel a little more prepared for the season ahead and a lot more in the mood to celebrate! Enjoy! Justine

Hazelnut-Cranberry Brussel Sprouts

serves 4

1 lb. Organic Brussel Sprouts, washed and cut in half length-wise

1 TBS Olive Oil

1-2 Tsp. Pink Himalayan Sea Salt

1/4 Cup Hazelnuts, Toasted & Chopped

1/4 Cup Dried Raspberries (with no added sugar)

Preheat oven to 350 degrees. Spread out on small baking sheet lined with parchment. Drizzle on olive oil and salt. With your hands, mix Brussel sprouts until they are all coated with oil and spread out evenly. Bake for 30 min or until roasted around the edges. Pour into serving dish and with nuts and cranberries. Add more salt to taste if needed.

 Maple-Cinnamon Roasted Sweet Potatoes

serves 4

4 Medium Organic Sweet Potatoes, Peeled & Diced into 1 inch cubes

1 TBS Olive Oil

1/2 tsp Pink Himalayan Sea Salt

1 Tsp. Cinnamon

1 TBS Organic Pure Maple Syrup

Preheat oven to 350 degrees. Arrange Sweet Potatoes on small cookie sheet lined with parchment paper. Drizzle with olive oil, salt and cinnamon. Mix with your hands until all sweet potato cubes are coated with oil, and spread out evenly. Bake for 15 minutes or until soft when poked with a fork. Pour into serving dish and drizzle on maple syrup, mix gently. Sprinkle with more cinnamon to garnish.

Sage & Thyme Quinoa "Stuffing"

serves 6

1 Cup Red Quinoa, Rinsed

2 Cups Organic Vegetable Stock

1 Bay Leaf

1/4 Tsp Sage

1/4 Tsp Thyme

1 Tsp. Dried Parsley

1/2 Cup Finely Diced Celery

1 Medium Onion, Diced

2 Cloves Garlic, Diced

1 TBS Olive Oil

Salt & Pepper to taste

Add quinoa, vegetable stock, bay leaf, sage, thyme and 1/4 tsp salt to a medium sauce pan and bring to a boil over medium heat. Once boiling reduce heat to low, cover with a lid and let cook for 15 min. Meanwhile, add olive oil to a frying pan and place over med heat. Chop veggies and add to heated frying pan. and salt and pepper to taste along with dried parsley, cook stirring frequently until onions are translucent. Remove bay leaf from quinoa and stir in veggies. Garnish with some chopped fresh parsley if desired.