Here is another tip for the Holiday Planning Guide. Be prepared before going to a holiday party. Enjoy a small snack of nuts, protein shake, string cheese or a few whole grain crackers before you go to your party. This will mean you’re arriving at the party satisfied already, not starving. The holiday buffet has so many food and drink options that if you go in hungry, you’re sure to go overboard.

Here are some holiday side dishes to enjoy guilt free!!


Green Bean Caeser
2 cans green beans
2 Tbsp. extra virgin olive oil
1 Tbsp. vinegar
1 Tbsp. dried mined onion
1 Tbsp. chopped garlic
1/4 tsp. salt
1/8 tsp. pepper

2 Tbsp. dry sprouted bread crumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. butter, melted

Toss the main ingredients and pour into a greased 9 x 13 pan. Combine topping ingredients and pour over the bean mixture. Bake at 350º for 30-40 minutes.

Mashed Cauliflower
1 head cauliflower — cut into florets
1/2 cup water
1/3 cup whole whipping cream or coconut milk
3/4 tsp. sea salt
1/4 tsp.  white pepper
1/8 tsp.  garlic powder
1/8 tsp. onion powder

Divide a head of cauliflower into florets that are all roughly the same size.
Steam cauliflower pieces over boiling water (15 to 20 minutes), or until the cauliflower is tender. Drain the cauliflower and toss it in a bowl of ice water to bring the cooking process to a screeching halt.

When the cauliflower has cooled, put the florets in a food processor along with 1/2 cup of water. Puree the cauliflower on high speed until smooth, but with some very small pieces of cauliflower remaining in the mix for just a bit of texture. Pour all of the pureed cauliflower into a medium sauce pan. Add the cream, salt, white pepper, garlic powder and onion powder to the cauliflower and stir. Set the saucepan over medium heat and cook, stirring often, for 5 to 10 minutes, or until thick.

Spinach Artichoke Casserole
1 lb mushrooms, sliced
1/3 c. chicken broth
1 Tbsp. Almond or coconut flour
1/2 c. coconut milk
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
1 c.sour cream
1/2 c. Greek yogurt
3 Tbsp. lemon juice
1/2 tsp.  garlic powder
1/4 tsp. sea salt
1/4 tsp. pepper

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.

Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.

Place half of the artichoke in an ungreased 13-in. x 9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, Freek yogurt, lemon juice, garlic powder, salt and pepper; dollop over casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Broccoli au Gratin
16 oz. broccoli, cooked and drained
3/4 c. half & half
2 cloves garlic, minced
2 Tbsp. butter
salt and pepper
1/4 tsp. oregano
1/4 tsp. thyme
3/4 c. shredded cheese

Arrange broccoli in a single layer in 8 x 8 pan. Pour half & half over the top, covering all the pieces. Mix remaining ingredients except cheese and scatter over the broccoli. Bake at 400º for 30 minutes. Sprinkle cheese over top and bake for 5 more minutes.

Grilled Corn on the Cob
1 stick butter
1/4 c. grated Parmesan cheese
1/4 c. mayonnaise
1 Tbsp. Dried minced onion
1/4 tsp. garlic powder
1/4 tsp. pepper
8 ears of corn

Beat all the ingredient (less corn) in a mixing bowl until light and creamy. Chill the mixture for 1 hour. Spread the mixture onto the corn and wrap individually in heavy-duty foil. Grill for about 20 minutes, turning frequently.

More side dishes