Thanksgiving Sides – Potatoes & Cranberries
Thanksgiving is just around the corner and so it’s time to start thinking about what you’re going to eat besides the Turkey. The bird alone doesn’t make up the dinner, but it seems it would be nothing without the side dishes. Yet, due to the large quantity of dishes used over the holiday I wanted to narrow down this week’s recipes to only a few.
If these three are not your favorite I do apologize; especially because they probably will still in some fashion make an appearance at dinner. Although, if stuffing your face with potatoes and cranberry sauce is your jam, then be sure to check out these recipes below. They definitely won’t disappoint!
Cauliflower Mashed Potatoes
What You Need:
- 1 Head fresh Cauliflower (To avoid a strange taste- trim as much stem as possible)
- Filtered Water
- 3 Tablespoons Ghee
- 1 Teaspoon Sea Salt
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Black Pepper
Cut off the Cauliflower florets into a pea size or smaller. Let the pieces steam in a stockpot in about one inch of water for about 10-12 minutes. The cauliflower should be fork tender when they are done. Once tender put the pieces into a high-speed blender, and quickly add the Ghee in. Pulse the florets a couple times, but not too many as they will get runny. Remove from heat, serve and enjoy!
Start using Stroops in your training
What You’ll Need:
- 3 cups whole cranberries
- 3/4 cup Orange Juice
- 3/4 Cup Coconut Palm Sugar (or sugar of preference)
- 1/4 Teaspoon Cinnamon
- Pinch Nutmeg
Combine Cranberries, Orange Juice, and sugar to medium pan on medium heat. Then bring to a boil stirring occasionally for about 5-10 minutes. Be sure to scrape the sides to prevent sugar from burning. The sauce will be done when the cranberries burst and the sauce thickens. Once thickened remove from heat, let cool and enjoy!
Cinnamon Roasted Sweet Potatoes
What You’ll Need:
- 2 large sweet potatoes (peeled & cut into 1″ cubes)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 375 degrees. Combine the honey, olive oil, cinnamon, salt and pepper in a bowl. Then toss with the sweet potatoes to coat them. Dump the mixture onto a large rimmed baking sheet. Roast for about 25-30 minutes and stirring halfway. Finally remove from heat, let cool and enjoy!
Get 15% Off Your Next Order
Join The Stroops Community to receive the latest articles, workouts and promos for stroops.
You have Successfully Subscribed!
You can’t pause life, so jump in and prepare to move.
The simple resistance band for anyone, anywhere.
Hit the gym with playlists curated by Aly and Caysem.
We’re got another full body workout featuring the Long Bar and Bosu Ball.