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Who says mashed potatoes and pumpkin pie get to have all the fun? Check out the Recipes section in our blog and mix things up a little with healthful and delicious soups, side dishes, and desserts the whole family will love—plus you’ll find plenty of clever ideas for leftover turkey. Save a place at your Thanksgiving table for these quick and easy sides:

Herbed Roasted Root Vegetables
Ingredients:
1½ cups onions, cut into large pieces
2 cups carrots, cut into ½” pieces
6 oz. baby turnips, peeled and cut into ¼” wedges
6 oz. beets, cut into ¼” wedges
1 tbsp. olive oil
Sea salt and freshly ground black pepper to taste
10 sprigs fresh thyme
1 tsp. lemon zest
2 tbsp. apple cider
2 tbsp. Italian parsley

Directions:
Preheat oven to 450°. Place vegetables into large bowl and toss with olive oil, salt, pepper, thyme, lemon zest, and apple cider. Spread vegetables in single layer on baking sheet. Roast until tender, approx. 30 minutes, turning occasionally. Transfer vegetables to large serving dish. Sprinkle with parsley and serve.

Savory Quinoa & Veggies
Ingredients:
1-2 tbsp. extra virgin olive oil
2 cloves fresh garlic, minced
½ medium sweet onion, chopped
¼ -½ cup slivered almonds or pine nuts
1 cup fresh red bell pepper, chopped
1 cup quinoa
2 cups chicken stock, vegetable stock or water
2 tbsp. fresh basil and/or parsley, finely chopped

Directions:
In a large, deep sauté pan add olive oil, garlic and onion. Sauté on medium heat until onion is translucent. Add quinoa and cook for about 1-2 minutes, stirring occasionally. Add stock; cover and reduce heat to low. Cook until quinoa has absorbed all the liquid (approximately 15-20 minutes; quinoa should fluff with fork). Remove from heat and set aside. Add vegetables and herbs into cooked quinoa. Cover until ready to serve. (The vegetables and fresh herbs will blend with the cooked quinoa but will remain crisp.)

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Written by Renew Life

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