AIP Thanksgiving Side Dishes (Paleo, Coconut-Free)

While turkey is definitely the main event at many a Paleo Autoimmune Protocol holiday table, the starring bird just wouldn’t be as delicious without a supporting cast of AIP Thanksgiving Side Dishes!

Having a cornucopia of anti-inflammatory side dishes to choose from puts the “festivity” in your feast!

Since when you’re on the Paleo AIP you’ve likely planned to forego grain-based filled rolls and mashed white potatoes (a nightshade), I’ve gathered up a Thanksgiving collection of side dishes that will have you feeling satisfied on the elimination phase, while still enjoying the nostalgic flavors of this seasonal holiday.

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Mashed Cauliflower

While mashed potatoes are a popular side dish to have with Thanksgiving dinner, you’ll want to use something that is AIP compliant rather than traditional potatoes as the main ingredient.

Cauliflower has more nutrients, is low in starch, and is beneficial to autoimmunity as a cruciferous vegetable!

A good way to do this is by making mashed cauliflower instead! When you blend up softly steamed, hot cauliflower in a food processor with a dollop of lard, a spritz of fresh lemon juice, and a sprinkle of herb sea salt.

It has almost the same consistency as mashed potatoes, but it is less inflammatory and still full of wonderful flavor!

“Cheesy” Zucchini Mushroom Casserole

This bubbly and browned casserole was my answer to when I could not have traditional green bean casserole with my holiday dinner while I was on the AIP elimination phase.

Like mashed potatoes, I also needed substitutes for the ingredients that the traditional recipe calls for (like omitting French fried onions and canned cream of mushroom soup due to gluten, dairy, and lots of hard-to-pronounce preservatives).

To make this bakeable delight AIP compliant, these are the steps I took:

1) Grease a large casserole dish with olive oil and heat the oven to 400.

2) Slice 3 large zucchinis and 1 cup of mushrooms thinly into rounds, then pan-fried them in 1 Tbsp lard in a very large hot skillet over medium-high heat until the juices released then evaporate. (About 8 minutes)

3) Remove the pan from the heat and stir in 4 cloves minced garlic, ½ a bunch of thinly sliced green onions, ¾ tsp sea salt, ½ cup nutritional yeast, 3 Tbsp tapioca starch, and ½ cup coconut milk OR tigernut milk.

4) Pour the mixture into the greased casserole, then sprinkle 1 ½ cups c rushed plain pork rinds or AIP Paleo Powder Coating Mix over the top. Dollop haphazardly with a few tablespoons of coconut manna OR tigernut butter.

5) Cover with foil and bake for 20 minutes, then remove the foil and bake for 15 minutes longer or until browned on top.

Garlic Roasted Vegetables

Easy, peasy, 1, 2, threesies! All you have to do to make this roasted dish of deliciousness is:

1) Pick 3 veggies you adore, chop them up into slightly larger than bite-size pieces, and toss them into a large baker dish. (One of my favorite combos is leeks, carrots, and celery.)

2) Next, throw in a large bulb of garlic that is halved widthwise, sprinkle with AIP Paleo Powder seasoning, then drizzle with olive oil or avocado oil.

3) Roast your garlicky veggies at 375 for an hour and 15 minutes or until softened and golden to your liking. Toss them halfway through with tongs and drizzle 2 Tbsp red wine vinegar and 2 tsp of honey if you would like a flavor boosting zing.

Extra special tip: after you remove the dish from the oven, set aside the garlic bulbs to cool. You can squeeze out the softened garlic and stir it into the vegetables, or reserve it to make a delicious roasted garlic salad dressing or garlicky dip!

AIP Thanksgiving Menu

Bring healthy, gluten-free, and AIP-compliant dishes to your gatherings and dinner table!

Inside my eCookbook, AIP Gatherings, you’ll not only find 40 delicious and AIP-compliant sides, treats, main dishes and more, you’ll also get 19 holiday and special event menus!

Including this extra tasty and simple menu for Thanksgiving:

Mixed Greens Salad with Ranch Vegetable Dip
Roast Turkey
Steamed carrots and beets
Mashed sweet potatoes
Rhubarb Crisp
Hot Apple Cider

Click here to check out all the details on my popular eBook that makes the AIP for you and your loved ones delicious, nostalgic, and fun!

No-Peel Candied Yams

If candied yams are your jam, but you need to avoid the corn-syrup laden marshmallows you normally find at the grocery store, I’ve got a healthier and faster way to make them!

Instead of butter, you can coat them in refined coconut oil or refined avocado oil before pricking them a few times each with a fork and then roasting them on a sheet pan in a 425 oven for 45 minutes to an hour until tender (depending on their size).

When cool enough to handle, split them down the center (but not cutting through to the bottom). Stuff them with some Vanilla Sweet Apricity Marshmallows, then broil on low in your oven for just a few minutes until the marshmallows brown on top. Oh, yum!!

Another method you can use to make candied yams:

1) Roast 4 peeled and diced sweet potatoes with ¾ cup unsweetened, additive-free applesauce, 2 Tbsp maple syrup, 2 Tbsp coconut oil or palm shortening, 2 tsp cinnamon, and a pinch of salt.

2) Add all the ingredients to a baking dish and roast at 375 for 1 hour or until tender and browned to your desire.

These compliant ways of making yams or sweet potatoes are still very delicious and great to go with your turkey and mashed cauliflower, but a lot healthier as well!

Balsamic Bacon Brussels

Brussels sprouts are a very good vegetable to have with your Thanksgiving dinner since they are high in nutrients, anti-inflammatory, and easy to make with various methods. They are also in season during fall, making them perfect for the holiday!

Here is my favorite way to make them:

1) Add 1 pound trimmed and halved Brussels sprouts to a large baking dish.

2) Drizzle with 1 Tbsp each olive oil and balsamic vinegar, then sprinkle them with 1 tsp each garlic powder and crushed dried rosemary.

3) Toss with 4 slices julienned raw, uncured bacon, then bake at 350 for 40 minutes or until golden, softened, and crisped – tossing halfway through with tongs.