Yam and carrot bake.

Yam and Carrot Bake

All the focus is on the veggies with this delicious side, all that's needed is a small protein source!

Ingredients
  

  • 2 large ams
  • 3 large carrots
  • 1 tbsp butter
  • 1/4 cup milk
  • dash nutmeg
  • dash cinnamon

Instructions
 

  • Preheat oven 425 F.
  • Peel and cut yams and carrots into 1" chunks.Boil in salted water until soft enough to mash.
  • Drain, place in bowl and mash with potato masher (if you do not have a masher use the bottom of a cup). Mix in spices,1/2 tbsp butter, milk. Spoon into baking dish.
  • Cut remaining butter and scatter on top.
  • Bake until top is lightly crispy. ~ 10 min.

Notes

NUTRITION FACTS
Servings: 4
Serving Size: 1 cup
Total Calories 178
Carbohydrate 2.3 g
Total Fat 38 g
Protein 3 g
Fiber 6 g
Prep Time: 10
Cook Time: 30
Tips and Hints:
• You can add boiled and mashed apples to this recipe too or maple
syrup for a flavour boost.
• Serve with a protein such as roasted chicken

Grilled Brussels Sprouts with Bacon and Balsamic

Grilled Brussels Sprouts with Bacon and Balsamic

You should eat your vegetables – especially if they’re grilled, covered in bacon, and drizzled with a balsamic vinegar reduction.
Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Servings 4

Ingredients
  

  • 1.5 lb fresh Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1/3 cup good quality aged balsamic vinegar
  • 4 slices thick-cut bacon cooked and crumbled

Instructions
 

  • 1.Preheat oven to 400°F. If using a grill, preheat it to medium-high. Discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat.
  • 2.Place the baking sheet on the top oven rack and roast for 16-20 minutes or until nicely browned. If using a grill, place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.
  • 3.While the Brussels sprouts are roasting, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.
  • 4.Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.

Almond Crusted Roasted Cauliflower

Almond Crusted Roasted Cauliflower

Course Side Dish
Servings 4

Ingredients
  

  • 1 cup Almond meal
  • 1-3 teaspoons Garlic powder
  • 2 Eggs
  • 1 Medium head cauliflower
  • Salt to taste

Instructions
 

  • Wash the cauliflower and remove the stem.
  • Break the head into small florets.
  • Break your eggs into a medium sized bowl and whisk with a fork until well beaten.
  • Pour the almond meal into another medium sized bowl and stir in the garlic powder.
  • Set up an assembly line.
  • Dip the florets into the egg, being sure to coat them well.
  • Then roll in the almond meal and place on a parchment lined cookie sheet for baking.
  • Bake at 350 F for about 1 hour.
  • Allow to cool for a bit before serving.

Notes

Depending on the size of your cauliflower, you may need a little more or a little less of the eggs and almonds. Play it by ear, this recipe is pretty versatile. Also note that while this recipe is a bit high in fat, it’s all from good sources of fat. Simply adjust your eating plan accordingly for the day.
Thanks to thegraciouspantry.com for this deliciousness!