Top 7 AIP Holiday Side Dishes {Autoimmune Protocol~ only the best recipes chosen for you!}

Megan Hors d'oeuvres, Condiments & Sides, Traditional Healing Foods, Treats, Whole Food Recipes 24 Comments

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Sometimes it’s nice to have 50 recipes to choose from, but my goal with this post is to really help you by only providing a few great recipes! They’re all AIP, autoimmune protocol, that’s the point! So they’re going to be exciting, rich and delicious, but they’re all free of eggs, dairy, nuts and seeds; and they’re obviously Paleo first, so no grains or refined sugars. One of the recipes has pepper, so just leave it out (I note which one below). Enjoy and let me know in the comments below afterwards which ones you loved the most.

Happy Holidays, friends~ I’m thankful we’re each taking our health in our hands and making choices that will bless our wellness and bring healing! Enjoy!!!

Top 7 AIP Holiday Side Dishes {Autoimmune Protocol~ only the best recipes chosen for you!}

Top 7 AIP Holiday Side Dishes

Bacon-Wrapped Brussels Sprouts– The perfect fun and exciting appetizer! My kids loved these. We all just kept pecking at them until the last one was sadly gone.

Instant Pot Gravy– Omit the pepper (the last ingredient listed). This is a wonderful, rich, sure-to-please recipe! (Here’s the Instant Pot if you still don’t have one.)

Mashed Cauliflower with Garlic and Herbs– Lovely! She gives some great tips on how to make this classic successfully. And she adds garlic and herbs, sooo yummy.

Stuffing! Yes, it’s bread-free, but delicious and satisfying. This recipe even has a bit of liver, which adds depth and richness. (The recipe indicates which two ingredients to omit for the AIP version, you’ll see.)

Fermented Cranberry Sauce– This is my favorite cranberry sauce yet. If you haven’t fermented before this is a great and fun recipe to get you started. The recipe shares two tools to help you succeed with ease. You still have plenty of time to make this sauce before Thanksgiving.

Roasted Green Beans– If you’ve never used fish sauce before (it’s an ingredient in this recipe) just know that it isn’t fishy in recipes. It adds umami, which is a meaty depth that’s delicious. It’s one of my favorite pantry staples, so you can use it in lots of basic cooking to add more flavor and je ne sais quoi. (Find it HERE.) I love this roasted green beans recipe, by the way, a great classic from a top chef who knows her stuff. How to cook a vegetable simply and well is sometimes the most valuable recipe.

Pumpkin Cake! ~ Does dessert count as a side dish? I decided it does for this collection of recipes. At our holiday gatherings we always have lots of pies. But the quality of the dessert I choose is the most important thing to me. And because this pumpkin cake is SO good, you’ll be happy to have it as your AIP tempting dessert choice when that moment comes.

What about sweet potatoes??!

Ha! I almost forgot, sorry. Here’s what we do:

  1. Bake them at 375 degrees on a cookie sheet until tender when poked with a knife, about 1 hour or a bit more if they’re big.
  2. Allow them to cool slightly; then peel, (and discard/compost the peel).
  3. Place them in casserole dish or large bowl. Smash with fork or potato masher.
  4. Add coconut oil or bacon fat, sea salt, and optional spices like cinnamon and ginger.
  5. Return to warm oven to reheat before serving.
  6. Serve topped with lots of fresh fried sage. 🙂 (Note: I pack ours into a deep casserole dish with lid because the topping is less the focus than the filling.)