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Super Easy Paleo Bread (nut free, dairy free)

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I have been meaning to update my OG Paleo Bread to a nut free version for several months now and I’m happy to say that it’s finally ready! At the beginning of the summer my husband and I took an at-home test that analyzes your gut microbiome. The results show which foods your body thrives on and which foods you should avoid. My husband was incredibly skeptical of the test (as he is with most health trends) and only complied because I essentially shoved the test kit in his hands. But, when the results came in he was just as curious as I was and, after following the recommended foods to eat and avoid for a few weeks, he was stunned by the results. He lost a little bit of weight and his stomach issues all but went away. For me, my skin cleared up some and I feel more energetic. It’s definitely been an illuminating and interesting experience and you find that you don’t miss the foods that you loved, and suddenly can’t eat (strawberries & almonds for me), as much as you expected. Plus, it opens you up to a new world of foods to enjoy. For example, I believed I should avoid grains but it turns out my body thrives on some of them. One of the things that I do miss oh-so-much was avocado toast made with some homemade bread. And so, after several months of longing, I finally updated my recipe to be nut free and I must say, it’s just as (if not more) delicious than my original.
What’s It Made Out Of?
This nut-free Paleo Bread is incredibly easy to make. It has only 10 ingredients, mixes up in just one bowl in about 5 minutes, and takes less time to bake than my almond based version. It has a satisfying crusty exterior and the interior is perfectly moist and soft and not that crazy-dense-where-the-crumbs-get-stuck-in-your-throat-because-it’s-so-dry texture like other gluten free/grain free breads sometimes do. This bread is made was a base of cassava flour, which I have been loving as a nut free alternative to almond flour, but is still grain free for those following a paleo diet. The leading brand of cassava flour is by Otto’s Naturals although Bob’s Red Mill also makes it. I have found that cassava flour is comparable in price to almond flour in my local health food stores but recently discovered that Amazon has the best pricing at $15 for a 2 lb bag. Cassava flour is high in vitamin C, made using the whole root, and is super sustainable to grow which I love! Almonds are a bit problematic because of the crazy amount of water required to grow them. To boot, I spiked this bread with some ground flax to increase the levels of fiber and omega-3s. This bread is made with no refined flours or oils, is sugar free, and yeast free!
How Do You Make It?
After the batter is mixed up, just pour it into your prepared loaf pan (I am obsessed with this one), and it bakes up in just under 45 minutes. That’s right, no waiting for dough to rise, no shaping and re-rising the loaf, just mix, pour, and bake! Pretty sure it doesn’t get any easier than that. And of course, I made avocado toast the second the loaf was cool enough to slice. Oh, how I’ve missed you, you beautiful slices of heaven.

paleo friendly (gluten/grain/dairy free), nut free, sugar free, yeast free

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Super Easy Nut Free Paleo Bread

An updated version of my OG Paleo Bread but made nut free! It's easy, flavorful, light and packed with good-for-you ingredients. This bread makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo (gluten/grain free/dairy free), nut free, sugar free, yeast free

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 1/2 cup cassava flour
  • 3 tbsp tapioca flour
  • 2 tbsp ground flaxseed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare a loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light, about 1-2 minutes.

  3. Add in dry ingredients and stir until all is well combined.

  4. Pour dough into loaf pan and bake for 40-43 minutes or until top is golden brown.

  5. Let loaf cool on baking rack for 10 minutes, then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Classic Creamy Hummus (vegan, gluten free)

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With the world stocking up on all the dry goods and everyone doing all the snacking, it felt high time to share my favorite recipe for a Classic Creamy Hummus. This recipe, like all traditional hummus, uses dried garbanzo beans and tastes exactly like what you’d expect to find at a hummus or deli stall in an outdoor market in Israel. It’s made with just the basic, traditional ingredients and becomes a hummus that is wonderfully balanced between fluffy, creamy, and lemony. And it’s the perfect thing to make if you’re not wanting to make a run to the market to buy your favorite hummus, trying to buy less packaged goods, or just want the best hummus you’ve had in your life! Okay, that’s a bit unfair. I don’t know where you’ve been, what you like, and what you’ve eaten. But I can say, with certainty, that this hummus is very good and will not disappoint.

You will need a food processor for this, while I’m sure this can be made in a high powered blender or even possibly with an immersion blender, I do not recommend them unless you simply do not have the option. I promise it’s worth the extra dishes. The food processor will give the hummus the most even blend, at an appropriate speed that cannot be replicated from another machine.

We like our hummus topped with a bit more whole garbanzo beans if we have them around, lots of good quality olive oil, and a healthy smattering of za’atar or paprika (for the more traditional route). Don’t want to wait to soak the beans or just prefer to use canned? I have a recipe for that here!

vegan, gluten free, grain free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Classic Creamy Hummus

This is a traditional hummus recipe that will not disappoint! Made from dried garbanzo beans but simple to make and utterly delicious. It's the perfect balance of creamy, fluffy, and lemony. Use as a delicious dip or spread on your favorite sandwich!

vegan, gluten free, grain free

adapted from Ottolenghi's recipe in Jerusalem.

Ingredients

  • 1 1/4 cup dried garbanzo beans
  • 1 tbsp baking soda
  • 1 cup tahini plain sesame seed paste
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1/3 cup filtered water
  • toppings of your choice: olive oil, paprika, za'atar, z'hug.

Instructions

  1. Place the dried beans in a large bowl and add enough water (filtered if possible) so that the beans are covered with a few inches of water. Soak overnight or at least 8 hours.

  2. After the beans have soaked, drain and rinse well.

  3. Place the garbanzo beans in a large sauce pot, add the baking soda, and cook on high for 3 minutes.

  4. Add about 6 cups of water to the pot, the beans should be well covered with water, and bring to a boil.

  5. Let the garbanzo beans cook, scooping off any froth or skins that float to the top of the pot. Cook the beans until they are soft but not mushy. This will depend on how long you soaked the beans and can be anywhere from 15-30 minutes.

  6. Once the beans are done cooking, carefully strain them.

  7. Place the beans into a food processor and blend for about 1 minute or until a thick paste is formed.

  8. With the food processor on, add the tahini, lemon juice, and salt to the garbanzo bean paste. and blend until smooth.

  9. Then add the water and continue to blend for another 2-3 minutes or until hummus is smooth and fluffy.

  10. Place in an airtight container and let set up in the fridge for 30 minutes. The mixture will thicken a bit once refrigerated.

  11. When ready to eat, top with a healthy dose of good quality olive oil, paprika or za'atar, spicy z'hug or whatever your heart desires! Use as a spread for a sandwich or classic dip!

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Best Ever Lentil Soup (vegan)

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Although we’re well on our way into spring and bordering the end of soup season, this soup is the big bowl of comfort that I think we all need right now. It’s a pantry driven, plant based soup that is perfect for a chilly spring night, very easy to make, and always just hits the spot. And this soup is so suitable for these days when the market may be more out of reach and we’re looking to make use of ingredients we already have at home.

I hesitated when naming this soup, always weary of titles like “best ever” or “ultimate” but this recipe is one that has transcended a few generations from my mother’s side. It really is the only good thing that my mom is able to cook and one we always loved and enjoyed eating as kids. So much so, that when I would come home from school, she would make me a big batch and freeze it so I could enjoy a cozy home cooked meal from afar. I have refined this recipe over the years and it always feels like a big bowl of love. It’s the soup I make when my husband is sick and needs something comforting and nourishing. And so I feel confident that if you make this soup, it will not disappoint. This soup is vegan, and when paired with a side of rice, it’s a perfect protein!

vegan, plant based, gluten free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Best Ever Lentil Soup (vegan)

I simple and comforting soup that always hits the spot and perfect for using up pantry ingredients!

gluen free, vegan

Ingredients

  • 1 cup dried lentils
  • 1/2 cup diced tomatoes canned or fresh
  • 1 large carrot or 2 medium
  • 2 celery stalks
  • 1/2 onion
  • 2 tbsp avocado or olive oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves

Instructions

  1. Prepare the vegetables by dicing the onion, shredding the carrot, and thinly slicing the celery. You can use a food processor to save some time chopping.

  2. In a soup pot heat the oil over medium high. Once hot, add the onions and celery and stir together until onions are just becoming soft and translucent, about 2 minutes. Add the carrots and cook, stirring often for another 4-5 minutes or until all the veggies are soft.

  3. Add the spices (except the bay leaves) and stir into the vegetables until everything is evenly distributed.

  4. Add the lentils, diced tomatoes, the bay leaves and 4 cups of water to the pot. Bring to a boil and cook for 3 minutes. Then cover and reduce to a simmer.

  5. Let the lentils simmer for about 30-40 minutes or until lentils are soft. Taste and add any additional seasoning per your preference.

  6. Serve hot, as is or with a helping of your favorite rice. Top with some fresh herbs, a dollop of yogurt, or a squeeze of lemon juice.

  7. This is very freezer friendly! Let cool completely and store in a freezer safe container. When reheating add a bit more water to the pot and cook until it is your desired thickness.

 

 

Easy & Delicious Paleo Bread (dairy free, sugar free)

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When first giving up gluten and grains a few years ago, I never really craved “bready” things. Thinking that any paleo-ified bread alternatives available would be too dense hunks of cardboard with no flavor, that I would be essentially choking down for the sake of saying I had a sandwich. The thought alone squelched any hint of a craving. But after trying the Simple Mills boxed Paleo Loaf, which is delicious and I highly recommend, I realized that there was no reason I could not create a similar bread that was light, flavorful, and just as delicious. And so I came up with this super easy copycat recipe. Because as much as I love the Simple Mills mix, $8 per box is just a bit too steep for me. Especially after developing a massive avocado toast habit shortly after realizing that delicious Paleo breads can exist. Plus, making it at home is better for the planet as it reduces packaging waste! Wins all around.

This recipe is really so easy. It takes about 5 minutes to mix up, in just one bowl, and has only 10 ingredients. It does require a bit of forethought as it takes 1 hour to bake. But it’s really worth the wait. This bread is amazing as toast or a sandwich. And if you need further proof of how good this really is, even my starchitarian husband loves it. He recognizes the smell as he walks in the door and happily takes a slice (or 4) as soon as I cut into it.

paleo friendly (gluten/grain/dairy free), sugar free, yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy & Delicious Paleo Bread

This loaf is by far my favorite paleo friendly bread. It's easy, flavorful, and light. This makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo, gluten/grain free, dairy free, sugar free, yeast free

Ingredients

Wet Ingredients

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 2 tbsp ground flaxseed
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light.

  3. Add in dry ingredients and mix again until well combined.

  4. Pour dough into loaf pan and bake for 1 hour or until top is golden brown.

  5. Let loaf cool on rack for 10 mins then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Easy Paleo Focaccia! (grain free & dairy free)

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aka Faux-caccia Bread

I’ll be honest, I wasn’t looking to create a focaccia recipe. I was really just looking to follow a recipe for a paleo-friendly focaccia to satisfy a very random craving that I was sure would not come along again anytime soon. But as I started searching the internets for an easy, paleo-friendly, no rise, and also dairy free focaccia, I realized that this was not going to be a mere search and click away. So, after three different google searches, at least 23 search pages later, and this craving not relenting, I finally decided to step away from the computer and just create my own recipe.
After a few very unsuccessful attempts, I decided to just build off my tried and true Paleo Bread recipe. And voila a focaccia was baked! I will say that, I think at least, this is a very delicious and still satisfying, reminiscent version of a legit focaccia. To say that this tastes exactly like a gluten-filled & properly risen focaccia and you won’t even notice the difference would be an utter misrepresentation. Given the parameters I really just don’t think that’s even possible. Hence the name, Faux-caccia. It’s a fake. But one made in only 1 bowl, takes at most 30 mins from start to finish and uses only good-for-you and nutrient dense ingredients, I think it’s a very good replacement. Plus it makes for a very delicious sandwich. And no doubt, I’ll be making this again very soon.

paleo friendly (gluten/grain/dairy free), yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy Paleo Focaccia

paleo friendly (gluten/grain/dairy free), yeast free

This super easy faux-caccia makes for one very delicious paleo friendly bread. It's super easy, takes only 30 mins start to finish, and made in just one bowl! Plus with only good-for-you and nutrient dense ingredients, this is sure to be a winning accompaniment to any meal. PLUS it makes for a delicious sandwich base.

Course Side Dish
Servings 12

Ingredients

Wet Ingredients

  • 4 tbsp olive oil
  • 3 tbsp water
  • 2 tbsp apple cider vinegar
  • 2 eggs

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 2 tbsp arrowroot flour
  • 1 tbsp ground flax
  • 1 tsp baking soda
  • 1/2 tsp salt

Optional Toppings

  • rosemary
  • flakey sea salt
  • olive oil for drizzling

Instructions

  1. Heat oven to 350 degrees and prepare 8x8 baking dish by greasing with additional oil or lining with parchment paper.

  2. In a medium bowl, whisk together the wet ingredients until light and frothy.

  3. Then add all the dry ingredients and stir until just well combined. Let sit for 5 minutes to thicken.

  4. Spread the dough out evenly into the prepared pan.

  5. With wet fingers poke holes randomly into the dough, rewetting finger tips when dough starts to stick.

  6. Leave as is or top off the dough with a generous drizzle of olive oil, rosemary, and/or flakey sea salt.

  7. Bake for 20 mins. Let cool slightly before slicing. Serve warm!

Recipe Notes

This will keep for about a day in an airtight container, afterwards slice remaining portion and move to freezer. 

Baked Paleo Bagels

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I think that one of the biggest challenges of going gluten and/or grain free is the idea of not being able to enjoy those good ole comforting carbs. I certainly thought this to be true, being one who thought of plain pasta as the epitome of lazy comfort food. But truthfully, once I made the switch a few years back I was feeling so good and enjoying the way I was eating  so much, I never really missed them. I do enjoy the occasional avocado toast on my low-carb paleo bread but that’s about it. But recently, a craving hit me, and I needed bagels. And so, after about 6 trials, I finally came up with this little number.

Typically with bagels, a dough is created and shaped into rings, then set to rise, then briefly boiled, and finally, baked. But since these lack the traditional glutinous wheat flour and yeast, and so decidedly nontraditional, I decided on a much quicker method. In my bagel recipe, the dough is made is just one mixing bowl (yay for less dishes!) and then baked in a silicon donut mold. I have been using this one.

The bagels do contain eggs but do not taste “eggy”, toast up very nicely, and definitely satisfy any bagel craving that might strike. These are great stored in the freezer!

paleo, gluten free, grain free, dairy free, low carb

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Baked Paleo Bagels

paleo, gluten free, grain free, dairy free

Satisfy your bagel cravings with these baked Paleo-friendly babies. They are mixed up in just one mixing bowl and baked in a donut mold making this recipe super easy! These toast up very nicely and while these do have eggs these do not taste "eggy". Freezer friendly too!

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Course Breakfast, Snack
Servings 6

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 1/2 cup almond flour
  • 1 cup tapioca flour
  • 1 tbsp coconut flour
  • 2 tsp baking powder
  • 1 1/2 tsp sea salt

Topping Options

  • black/white sesame seeds
  • poppy seeds
  • everything bagel mix

Instructions

  1. Preheat oven to 350 degrees

  2. In a medium bowl whisk together all the wet ingredients until well combined

  3. Add in all the dry ingredients and mix until just well incorporated making sure not to overmix

  4. Evenly distribute the dough into 6 bagel molds (about 3 heaping tbsp)

  5. Sprinkle with toppings of choice (I like white and black sesame seeds or poppy seed)

  6. Bake for 28-30 minutes or until turning just golden on the top

  7. Remove from oven, let cool slightly until cool enough to handle, then pop bagels out of the molds and let cool for longer on a wire baking rack.

Recipe Notes

These freeze very well! Pre-slice them before freezing for easier toasting when ready to eat!

 

Whole Foods CopyCat Chicken Tortilla Soup (gluten free, dairy free)

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We don’t eat out too often. Unless it’s some kind of celebratory dinner, or sushi. I find that we’re both usually more satisfied with our simple home cooked meals than *most* things we eat when dining at a restaurant. Unless it’s sushi. Yes, I love sushi and I want it always.

The rare occasions in which we do pick up food, it’s usually a trip to the Whole Foods prepared foods section. I’ll always opt for an overloaded, overpriced, but extremely delicious salad and my husband will get their chicken tortilla soup and some other veggie forward side dishes. And let me tell you, the husbs always swoons EVERY time he sinks his spoon from the soup bowl to his mouth. And being the jealous type, and seeing that this immense happiness is not coming from something that I personally made for him, I set out recreate it. After a minor interrogation and several attempts over the course of a year I have finally received his approval that this recipe is as good if not slightly better than the WF inspired recipe. It has nearly identical ingredients to the Whole Foods original, but I use avocado oil instead of canola. Which is definitely a healthier oil option.

Please enjoy!


If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

 

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Chicken Tortilla Soup

gluten free, dairy free

This soup, inspired by one from Whole Food’s soup bar, is sure to warm any cold bones. It’s packed with flavorful veggies, warming spices, and shredded chicken. It’s super easy to make and will definitely be a winner with all your chicken soup lovers. 

Ingredients

  • 2-3 chicken breasts (bonesless, skinless) about 1 lb
  • 4 tbsp avocado oil divided
  • 4 tsp cumin divided
  • 2 tsp sweet paprika divided
  • 1/4 tsp cayenne pepper divided
  • 2 tsp salt divided
  • 1 onion diced
  • 2 carrots shredded
  • 2 celery stalks chopped
  • 1 green bell pepper diced
  • 2 tsp garlic chopped
  • 1 tomato, medium diced
  • 1 box chicken broth (4 cups)
  • 1/2 cup masa harina

Instructions

  1. Preheat oven to 375

  2. Place chicken chicken breast in a bowl with 2 tbsp avocado oil, 2 tsp cumin, 1 tsp sweet paprika, 1/8 tsp cayenne, 1 tsp salt. Massage the chicken with the oil and spices until everything is well coated. 

  3. Place chicken on baking sheet and bake for about 25 mins or until chicken is done, let cool. 

  4. While chicken is cooling, heat the remaining 2 tbsp of avocado oil in a large soup pot over medium high heat. Add the onions, carrots, celery, and green bell pepper to the pot and let cook, stirring often, until everything begins to wilt, about 5 mins. 

  5. Then add the garlic, stirring often, and let cook about 2 more minutes.

  6. Meanwhile, shred the chicken using either your hands or a knife. 

  7. Add diced tomatoes, shredded chicken, remaining spices and salt to the soup pot and stir everything together. Let cook for 2 more minutes. 

  8. Add the chicken stock, cover, and bring to a boil.

  9. Reduce the heat and let simmer for 30 minutes. 

  10. In a small bowl or measuring cup, mix 1 cup water with the masa harina and stir well. Stir well until the masa mixture is clump-free and thin. 

  11. Add to the soup and stir well. Let soup simmer 30 more minutes. Taste for seasoning adding more salt if necessary. 

  12. Serve with avocado, cilantro, creme fraiche, and/or some tortilla chips! 

Recipe Notes

* This soup will thicken if put in the fridge (because of the masa harina) just add some more water to the soup when reheating. 

Spiced Up Sweet Potato Casserole (vegan option, dairy free, gluten free)

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #4: Spiced-Up Sweet Potato Casserole

When I was younger our Thanksgiving dinners looked very similar to our regular dinners except with the inclusion of a big ole turkey. Which we never ate at any other time of year. My mother is not much a cook and just prepared her standard dishes that she was comfortable making. My dad, more so the cook, immigrated here in his late 20’s and was not familiar with the “traditional” Thanksgiving dishes. As I started to help more with the cooking of the meal I would (out of envy of my friends and new exposure to Food Network) start to incorporate more of the “classic American Thanksgiving” dishes into the menu.

I clearly remember discovering that one of these traditional side dishes was yams with marshmallows on top and being completely dumbfounded. Marshmallows during a meal. The idea of a sweet component before dessert was so foreign to me. I couldn’t wrap my mind around the concept but knew that we needed it on our table. So that year I opened a can of cooked yams placed it in a casserole dish, spread out those marshmallows right on top, watched as they got all toasty and basically my life was changed forever. It’s one of those dishes that I only have once a year and no matter what my regular diet, I’m going to have some of that casserole! So be warned this recipe is a bit outside the regular type of recipes I post here. But I do make add a couple options for those who want to stay within a certain dietary restriction.

Over the years, I’ve improved upon the dish and this has been my steady recipe for the past four to five years. Instead of yams I use sweet potatoes but feel free to use whichever you prefer, I have used both and it always turns out great. I love this recipe so much because I spice it up with some chipotles in adobo sauce and a healthy dose of spices like ginger, nutmeg, and cinnamon to balance out the natural sweetness of the sweet potato/yam and the extra sweetness of the marshmallows. Also, this is slightly lighter because there is no butter or milk as in the more traditional recipes, I find the sweet potatoes/yams to be creamy enough and just use a bit of coconut butter to give it that little extra oomph.

vegan option, dairy free, gluten free, grain free

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Spiced Up Sweet Potato Casserole

This is a healthified and spiced up version of the classic Thanksgiving dish. I add in a healthy dose of spices and chipotle peppers to give a little balance between the natural sweetness of the sweet potatoes and extra added sweetness of the marshmallows to give a more well balanced version of this delicious side dish. 

freshlydafna.com

Ingredients

  • 3 lbs sweet potatoes (or yams) (about 7-8 )
  • 3 tbsp coconut butter or oil melted
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1-2 tbsp chopped chipotles (from canned chipotle in adobo sauce)
  • 1-3 tbsp adobo sauce from can of chipotles
  • salt and pepper
  • 2 cups regular or vegan marshmallows (see notes for options)

Instructions

  1. Cook the sweet potatoes or yams. I usually use a pressure cooker to get it done quickly OR just place them in a 375 degree oven until they are cooked through. About 40 minutes. 

  2. Once the sweet potatoes are cooked, skinned, and slightly cooled, place them in a large bowl and mash with a large fork or masher. Add in the coconut butter and spices and mix thoroughly. Add 1 tablespoon of the chopped chipotles and 1 tablespoon of the adobo sauce and mix again. Taste and adjust to your preferred spiciness level by adding more sauce and/or chopped chipotles. The chipotles will bring more heat.  Add salt and pepper to your liking. 

  3. Transfer the sweet potato mixture to a 2 quart baking dish (8x8 or 9x9). And smooth the surface so it's evenly distribute. (MAKE AHEAD: You can prepare this portion of the dish, cover, and place in the fridge, 1 day before serving.)

  4. When ready to serve, top sweet potato mixture with marshmallows. Place in center of the oven and bake until the bottom layer is warm and the marshmallows nicely toasted. The cook time will depend on the type of marshmallows used, so keep a good watch. Probably around 10-15 minutes. (If you have made the sweet potato mixture the day before, place the dish in the oven for about 10-15 minutes without marshmallows to bring the temperature back up. Remove from the oven, arrange marshmallows, and place back in the oven to toast the marshmallows and allow the inside to heat up completely.)

Recipe Notes

Options, options, option. 

Vegan/Vegetarian: Use vegan marshmallows

Low Sugar/Sugar Free: Leave out the marshmallows entirely and serve this as a mash. 

No Limits, I'm All In: Make the marshmallows from scratch! I usually prepare homemade marshmallows to top this dish and it seriously a game changer. I use this recipe every year and it's perfect. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna 

 

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

 

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me,  it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

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Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table. 

freshlydafna.com

Ingredients

  • 1 medium delicata squash
  • 1 cup brussel sprouts sliced thinly
  • 1/3 cup radish (about 4 medium) sliced thinly
  • 2-3 tbsp avocado oil
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tbsp za'atar
  • 2 cups watercressed washed & dried

Instructions

  1. Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.

  2. Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds. 

  3. Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet. 

  4. Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters. 

  5. Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.

  6. Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes). 

  7. While the vegetables are cooking cut the radish into thin rounds or thin half circles.

  8. Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven. 

  9. Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top. 

  10. Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

Alternative Mash (AKA Mashed Faux-tatoes) paleo & dairy free

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #2: Alternative Low-Carb Mash or “Mashed Faux-tatoes”

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This might be one of my favorite dishes that’s always on our Thanksgiving table. It’s simple, creamy, smooth, and oh so comforting. I’ve been tinkering with this recipe for a couple of years now and finally found the perfect combination of low-carb root vegetables to replace the humble potato in an oh so perfect mash. And honestly I haven’t looked back since. We do always have a regular mashed potato on the to accommodate everyone’s Thanksgiving dish wishes, but this one has been stealing the show!

This recipe is super easy to make (good bye potato ricer!), is only 4 ingredients (6 with salt and pepper), and one of my favorite things about this recipe is that it will stay smooth and creamy regardless of the temperature it is at (yep even cold right out of the fridge).  And unlike the regular potato mash which tends to get starchy and stiff after it’s been sitting out for a little while or hasn’t been reheated properly this will stay smooth no matter how you re-heat it, so it’s the perfect make-ahead dish.

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Low Carb Mash or "Mashed Faux-tatoes"

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

This is the ultimate low carb mash to replace those regular mashed potatoes. These are super creamy and smooth and in my opinion way better than the "real" traditional stuff. It will keep it's texture no matter what and is an awesome make ahead dish! This recipe is easy to double/triple for larger crowds. 

freshlydafna.com

Ingredients

  • 1 head cauliflower
  • 1 parsley root, medium
  • 1 kohlrabi, medium
  • 2 tbsp coconut butter
  • sea salt
  • pepper
  • parsley, chopped (optional)

Instructions

  1. Bring a large pot of well salted water to a boil

  2. Wash and cut the cauliflower into 1 in pieces/florets

  3. Peel the kohlrabi and parsley root and cut into 1 in cubes

  4. Add all three veggies into the pot of boiling water and cook until everything is just tender (a fork should pierce through the pieces easily) about 8-10 minutes. 

  5. Once cooked remove from heat and dump into a large strainer

  6. With either a food processor or inversion blender (a regular blender may also work here too) blend the veggies with two tablespoons of coconut butter.  Add salt and pepper and more coconut butter if you like. Garnish if chopped fresh parsley if you see fit. Viola! Low-carb mashed fauxtatoes ready for the table!

Recipe Notes

These are an excellent make ahead dish. You can reheat this in a pot over the stove or even in the oven. This will stay super creamy and smooth no matter what!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.