Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!
Healthy Labor Day Recipes
Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!
Labor Day Appetizers
These late summer appetizers are perfect to make at home or to share!
This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser this holiday season! It’s dairy-free, made without any soup mix, and EASY to make. It’s a fabulous and hearty holiday side dish topped with the most perfect crispy fried onions!
Healthier Green Bean Casserole (Dairy-Free)
I didn’t grow up with a green bean casserole during the holidays and now that I’ve had it (and a version that is cleaned up), I will absolutely be making it year after year!
This side dish is:
Creamy, without any of the cream!
Flavorful with aromatic veggies and herbs.
Tender, cooked just right green beans in bite-size pieces.
Topped with perfect crispy fried onions (no white flour here!)
Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.
**Roast the green beans instead of boiling them:
Pre-heat the oven to 400 °F. Lay the green beans on a sheet tray lined with parchment paper. Season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Drizzle with 1 teaspoon of extra-virgin olive oil, or oil of choice. Toss well.
Bake for 20-25 minutes or until tender.
While green beans bake make the sauce and the crispy onions in steps 2 and 4. Add the roasted green beans to the sauce, toss well and place in a 9 x 9 baking dish.
Top with crispy onion and bacon. Bake for 15 minutes or until bubbly!
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These Paleo Pumpkin Biscuits are buttery, flakey and EASY to prepare. They are perfect for your holiday meal!
Paleo Pumpkin Biscuits
I for one can’t believe how quickly Thanksgiving is approaching. November feels like it is flying way faster than normal over here. My blogger friends and I wanted to bring you some epic options for everything but the turkey for this years Thanksgiving meal. All the recipes are gluten-free, dairy-free, and paleo-friendly! Winning.
My Pumpkin Biscuits are buttery, flakey, and the perfect warm biscuit to smear some butter on (also good with my homemade Nutella, just saying)! They flew off the plate faster than I could reheat them up!
These can be made two ways and both result in a soft flakey buttery biscuit that’ll wow even the most picky guest. Trust me!
Lee from Fit Foodie Finds made you Bacon Wrapped Brussels Sprouts, because bacon + brussels sprouts are the best combination ever. Seriously. Find these babies here.
Taylor from Food Faith Fitness made you easy Maple Curry Roasted Sweet Potatoes. These are the perfect combination of flavors for your sweet potato side! Find the recipe here.
Davida from The Healthy Maven made you a very special Pumpkin Pie. It’s in a pumpkin seed CRUST which sounds like the best healthy crust idea, ever! Find the recipe here.
Add in wet ingredients and whisk together to combine.
Line a baking sheet with baking lineror parchment paper.
Roll dough into balls (does not have to be perfect).
Bake for 12-15 minutes or until cooked through and flakey.
*Leave out this step for a more savory roll!
**Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
Serve warm with butter
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What’s the one thing you can’t imagine not having on your Thanksgiving table?