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I am not nearly as proficient as the other Groesbeck Practitioners when it comes to accommodating alternative diets. I haven't had to make any major dietary changes for my fertility but I have had to make temporary changes while breastfeeding my babies. All of my children tend to have food sensitivities when they're young that they eventually grow out of. However, there are many people in my close circle of friends (the other practitioners included) that have a multitude of varied dietary restrictions and I've landed on a fool-proof and amazingly delicious side dish that always accommodates allergies and restrictions (at least so far!). It's nourishing and easy and crowd pleasing and super flexible! In our family we like to make a huge batch and eat it with our meals throughout the week. Here's the tried and true recipe along with the many variations I've experimented with!
1 Butternut squash (peeled, seeded, diced)
1lb Asparagus (trimmed and cut in 3rds)
1-2 Yellow onion (large diced)
2 Parsnips (peeled, diced)
2 Carrots (peeled, diced)
1-2 lbs brussel sprouts (trimmed and cut in half)
Prep all of your veggies and toss them around in a large bowl with a generous amount of olive oil, pink Himalayan salt (added health benefits over your regular iodized table salt), and a generous amount of minced garlic. Pour the mixture out onto 2 baking sheets. Nothing should be too stacked up. The more spread out it is, the nicer it'll roast. I like it to get a little crispy. Roast it in a 400 degree oven for about 45 minutes (will depend on how you chopped your veggies and how done you want them), swap your pans and give them a little stir half way through.
I by no means have a future in recipe photography but here's what mine looked like when I made it for my family at Thanksgiving half way through baking time.
Now this alone is an incredible side dish! But here are some even more amazing alternatives:
*The main recipe is AIP/paleo friendly. However, if you're not cooking for an AIP/paleo crowd I also love including bell peppers, broccoli and/or any kind of potato.
*If you want this to be your main dish and not just a savory side, half way through the baking process, you can top it with sliced Kielbasa sausage. Costco sells a delicious brand that's roasted garlic flavored. It's nitrate/nitrite, gluten and MSG free. It does contain sugar and black pepper which are not strictly AIP friendly, FYI. But the ingredients are otherwise very clean.
*Easily transport this to a holiday gathering. Cook ahead of time (make sure it's more on the crispy side) and dump it into your crock pot on "keep warm".
*Top your portion with a fried egg and eat the leftovers for breakfast - yum!
* I love topping any variation of this recipe with avocado for even more healthy fats. I also just love avocado.
*AND if you're not dairy-free, try sprinkling some feta cheese on top of your serving, especially with the avocado and the egg... you're welcome.
Enjoy nourishing your body. It's the only one we get and it sure feels good to feel great at the holidays. Here's to your good health and a peaceful holiday season surrounded by the ones you love most. Bon Appetit!