HEALTHY SIDE DISHES β€£β€£ perfect for an easy fall dinner πŸπŸ‚

October 3, 2019

(pleasant music) – Hello friends. Welcome to my channel. If you’re new here, my name is Alyssa. Today I’ve got three delicious
fall side dishes for you, which are perfect for any
of your fall-inspired meals. So we are gonna be making a fabulous butternut squash and sage cornbread. We’re also gonna be making glutten-free rosemary and garlic croutons,
which are so good and so easy. And then we’re also gonna
be making some spaghetti squash fritters, which
are a really fun way to use spaghetti squash that kind of like is an easy side dish
but also a great lunch. They’re really really really delicious. So all of these recipes are up on the blog for you already so you
can find those links right down below this video
in the description box. And before we dive in, I would
love for you to subscribe if you are not yet part of our community. There’s a button right below this video that says subscribe. All you gotta do is tap that video. Otherwise, let’s go ahead and dive in. Alright so we are gonna start by making our spaghetti squash fritters. We are gonna cut a
spaghetti squash in half, and then just scoop out the seeds. And once you’ve scooped out the seeds, you can just place it flesh side down in either a baking sheet or a baking pan and just add like a nice splash of water and bake this up until
a knife can be inserted into the flesh and it
like goes in cleanly. Takes about 30 minutes or so. And I don’t really know
why I have this (laughs) in a different container
here, but basically just scoop out all of the spaghetti squash that you have here. And you are going to place
those in a mixing bowl. Once you have the spaghetti squash in your mixing bowl, I like to use a fork to just kind of break it up to make sure that I don’t have any
large chunks of squash. And then I will begin to add
the rest of my ingredients. We’re gonna add about
a cup of cooked quinoa as well as some quinoa flour, nutritional yeast, chili powder, smoked paprika, pinch of sea salt, and
you’ll mix that all together with a fork or a spatula or a spoon or whatever you want
until the spaghetti squash is coated and the flour
and quinoa have kind of mixed in together. Then we will add in our beaten egg. And you’ll stir that
together until you have I guess like a dough formed, so basically everything comes together. And then the final step is
to melt some coconut oil in a pan and we’re
gonna just pan fry these like I do many of my
other fritter recipes. Just about a tablespoon
or so of coconut oil and then I’ll drop the
spaghetti squash fritter dough into the pan and I’ll cook them about three minutes per
side until they are nice and golden brown. And you’ll just repeat
this until you’ve used all of your batter and you
can store these in the fridge. You can freeze them. You can reheat them in the toaster oven. And for some reason, I
can’t find the video footage where I’m showing serving them. But I like to serve them
with a dollop of tomato sauce which you’ll see in the blog post. So to get some ideas for serving, just head on over to the blog post. Our second recipe is
going to be our croutons. And we are going to
start by cutting a loaf of gluten-free bread into cubes. You can use any kind of
gluten-free bread that you want. Once you have it all cubed up, just add all of those cubes into a bowl. From there we’re gonna
add in some olive oil, garlic powder, dried rosemary. And a generous pinch of salt. And we’ll stir that together
until it is combined. I like to toss it together with my hands. Then you can just transfer
this onto a baking sheet and you’ll bake this
up until your croutons are golden brown and crispy. My trick is similar to how I make granola. I like to leave it in the
oven for about an hour or so and let it kind of dry out
in the oven and it gets them super super crispy. So that is the crouton recipe. And I’m gonna show you one of my favorite ways to serve them. So I honestly just love serving
them with my Tahini Ranch, which I’ve showed you guys before. And I’ll leave down in
the description box. And I just dress that over romaine, just chopped up romaine
heart, and I sprinkle this with some of the croutons and
it is the ultimate side dish. It is so perfect. It’s light, it’s delicious, it’s vegan and it kind of is reminiscent
of like a classic Caesar salad so you really can’t go wrong. (pleasant music) and then our final recipe is
our butternut squash cornbread. This is great with chili. We’re gonna start by roasting
some butternut squash. So you’re just gonna add
your cubed butternut squash directly on to a pan. Drizzle on some olive oil, sprinkle with some sea
salt and cracked pepper. Stir it all together and roast this up until it is golden brown,
about 20 to 25 minutes. One side is roasted. You can just scoop it off your pan, add it directly into your blender where we will add the remaining
of our wet ingredients. So we’re gonna add in a flax egg. We have some almond milk, olive oil, a little maple
syrup for sweetness. And that’s it. And you can just pop
that lid on your blender. Blend it up until it’s smooth and creamy. And move on to your dry ingredients. So your dry ingredients are going to be gluten-free, of course, corn meal, as well as almond flour, quinoa flour, baking powder and some sea salt. Give that a quick stir until
the flours are combined. And then just pour your wet
ingredients into the bowl and stir it all together until you have a really beautiful,
smooth cornbread batter. From there, to add some extra flavor kick, I like to add in some fresh sage. It’s about two tablespoons of fresh sage that I just fold into the batter. And it adds this like
nice herbaceous flavor which is really lovely. From there, you can just
transfer this batter directly into your
parchment-lined baking pan and we will smooth it over with the back of your spatula or a spoon,
just to kind of make sure that you have it all evenly
spread out into the corners, and you have a nice even layer on top. Then I like to finish it off
by making it nice and pretty by topping it with some
sage leaves, and I just use the mini sage leaves
that I find on the plant, and I know that I’m gonna
cut this into 12 squares so I put 12 different sage laves on top. And you can do that, you can not do it. It’s up to you but I think it
makes it look really pretty. From there, we will just bake this baby up at 425 degrees until it is golden brown and cooked all the way through. Directions are in the
blog post, of course. Let it cool completely
before you slice it up and slice it up into 12 squares and enjoy like I said in the beginning. I absolutely love serving this with chili. This is great at Thanksgiving. It’s an awesome like twist
on classic cornbread, super healthy, vegan gluten-free. And in a couple weeks, I’m
also gonna be showing you how to use this fabulous cornbread to make a vegan cornbread stuffing. So stay tuned for that. I think you guys are gonna love it. And there you have it my friends. I hope you enjoyed today’s recipes. I can’t wait to hear which
one you’re gonna try first. I have pinned a comment
right below this video in the comment box that asks. So let me know by responding which one you’re most excited to try. So if you do wanna make
any of these recipes, the full recipes are up on the blog. And I’ve put the links
right down below this video in the description box. Otherwise, I really
appreciate you taking the time out of your day to be here. It means the world for
me to have you tune in and be part of this awesome tribe. If you did enjoy this
video, please give it a thumbs up and don’t forget to subscribe by hitting the red button
right below this video before you go. And if you want to get notifications of when we share new
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a fabulous rest of your day and I’ll see you in the next video. Bye guys. (pleasant music)

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