Sweet Potato Tater Tots

2 large sweet potatoes (approx. 4 cups)
4 T. coconut flour
1/2 tsp. salt

Steam or microwave sweet potatoes until just soft (not mushy).  Mix all ingredients together, then roll into small balls. Bake at 425 degrees for 15 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Sauteed Brussels Sprouts

Brussels sprouts, finely chopped
2 T. olive oil
1 T. minced garlic
1/2 c. onion, finely chopped
salt and pepper to taste

Saute garlic and onion in oil until tender. Add Brussels sprouts. Stir intermittently until they start to become nicely browned. Add salt and pepper to taste. Serve topped with bacon crumbles or salted cashews.

So delicious it could be a main course.

Ginger-Glazed Vegetables

3-4 cups of fresh vegetables (snow peas/sugar snaps/green peas/broccoli, etc.)
1 T. soy sauce
1 T. lemon juice (or cranberry or pomegranate)
1 T. vinegar
1 T. oil
2 tsp. minced fresh ginger
1 tsp. honey
1 T. toasted sesame seeds, opt.

Steam vegetables until just tender crisp; plunge in cold water then drain. Stir together other ingredients and then pour over vegetables. Toss to coat. Serve immediately.

Roasted Brussels Sprouts

1 lbs. Brussels sprouts, trimmed and halved lengthwise
2 T. olive oil
1-2 T. fresh rosemary

Toss Brussels sprouts with oil and rosemary, then arrange cut side down in a baking dish. Roast at 450 degrees for 30-40 mins, until outer leaves are tender and brown. Serve warm.

This is the way to eat Brussels Sprouts!

Roasted Cauliflower

1 whole cauliflower head
olive oil
salt
pepper

Wash and dry cauliflower head. Rub with olive oil; sprinkle with salt and pepper. Bake in oven at 450 degrees until it's golden brown.

Roasted Broccoli

2 large bunches of broccoli
olive oil
garlic salt (or fresh garlic, plus table salt)
pepper

Cut broccoli into florets and dry them thoroughly. Toss them with the other ingredients. Cook at 425 degrees for 20-25 mins., until tips of the florets are browned. Serve with a dash of lemon juice sprinkled over the top.

Honey Acorn Squash

1 acorn squash
2 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. butter

Cut squash in half; remove seeds. Place in baking dish with 1/2 inch water covering the bottom. Drizzle with honey. Add seasonings and butter. Cover and bake at 350 degrees for 1 hour.

Western Broccoli Salad

4 cups fresh broccoli florets
1 med. tomato, chopped
1 can (16 oz.) kidney beans, rinsed and drained
3/4 c. chopped sweet onion
1 c. shredded cheddar cheese
1/4 tsp. salt
3/4 c. ranch dressing

Fill pot with 1 in. water and broccoli and boil for 1 min. Cover and remove from heat; let stand for 3-4 mins until tender-crisp. Drain and allow to cool.

In a serving bowl, toss broccoli and all other ingredients together until thoroughly coated with dressing. Refrigerate until serving.

Yummy, colorful, and healthy!

Sweet Potato Fries

2 lbs. sweet potatos
2 T. olive oil
salt

Peel sweet potatoes and slice 1/3 inch thick. (Can use cookie cutters to cut out fun shapes for kids.) Toss pieces with oil and place on baking sheet. Sprinkle with salt. Bake 30 mins in oven or microwave on high for 3 mins.

Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded

In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)

Cauliflower Soup

2 T. olive oil
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)

In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.

Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.

Serve topped with shredded cheese (Swiss, Romano, or cheddar).

Quick Honey Carrots

1 bag baby carrots (1 lb.)
1 T. honey
2 tsp. cider vinegar
1 1/2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/8 tsp. pepper

Toss all together in a microwave safe bowl. Cover and microwave on high 6-7 mins.