Christmas is just around the corner! We don’t know about you, but we are well into the planning process for Christmas dinner. If you are in need of ideas for sides to serve at dinner – or are in need of a good cookie recipe – we are here to help! These sides will surely add a lot of flavor and color to the plates at your table!

Kale Salad


1 bunch kale, ribs removed and leaves torn or cut into smaller, bite-size pieces

2 tbs. olive oil

1 lemon, juiced

1 tsp Dijon mustard

¼ cup pomegranate seeds (or more if desired)

½ cup chopped walnuts (lightly toasted if desired)

Salt and pepper to taste

Optional: grated parmesan cheese


    1. Place kale in a large mixing bowl. In a small bowl, whisk together olive oil, lemon juice, dijon mustard, salt, and pepper.
    2. Pour dressing over the kale and, using your hands, rub the dressing into the leaves.
    3. Add walnuts, pomegranate seeds, and parmesan cheese (optional). Mix together.
    4. Transfer to serving dish and enjoy!

Bacon and Garlic Green Beans


6 slices bacon, diced

1 lb green beans, ends trimmed

4 cloves garlic, minced

1 tsp cracked black pepper

Sea salt to taste


    1. Heat a skillet over medium high heat. Add bacon and cook until crisp, 6-7 minutes. Remove bacon from the skillet using a slotted spoon. Remove and discard bacon grease.
    2. Add 2 tbs. oil of choice to the skillet (avocado or grapeseed oil work well). Add green beans and toss to coat in the oil. Cover and sauté the green beans, stirring occasionally. Cook for about 6 minutes.
    3. Add garlic and sauté, stirring frequently for one minute. Return the bacon pieces to the skillet and sauté, stirring frequently, for another minute.
    4. Remove from heat. Add salt and pepper, toss to combine. Enjoy!

Recipe modified from

Spinach Mashed Potatoes


5 lbs golden potatoes, washed & cubed

4 cups baby spinach

1 ½ cups chicken broth (can sub with milk or do half broth/half milk)

Salt, pepper and granulated garlic to taste


    1. Place washed and cut potatoes in a large pot. Cover potatoes with water and bring to a boil. Boil until fork tender then drain in a colander.
    2. Add spinach to pot then top with the drained, hot potatoes. Mash to desired consistency. Spinach will wilt while mixing with the hot potatoes.
    3. Mix in desired liquid, ½ cup at a time until potatoes reach desired consistency. Add salt, pepper, and granulated garlic to taste.

Wild Rice Stuffing


2 cups wild rice blend

3 ½ cups chicken or vegetable stock

2 tsp Italian seasoning

1 tsp. salt

1 tsp. pepper

2 tbs. olive oil

1 medium onion, minced

1 small sweet potato, cut into small cubes

2 celery stalks, minced

3 garlic cloves, minced

½ cup dried cranberries (preferably sweetened with apple juice rather than sugar)

½ cup chopped pecans

Minced parsley, to serve


    1. Add wild rice, stock, Italian seasoning, salt and pepper to a medium-sized pot. Bring the pot to a boil then reduce the heat to low. Simmer, covered, for 40 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes then fluff with a fork.
    2. While the rice is cooking, add the oil and heat over medium high heat. Add the onion and cook for three minutes. Add the sweet potato, celery, and garlic and cook until the sweet potato is soft, about 10 minutes. Reduce the heat is onion appear to be getting too brown.
    3. Add the cranberries and pecans to the pan and let them warm for 2 minutes. Season to taste with salt and pepper.
    4. Add the veggie mixture to the fluffed rice and mix together. Garnish with parsley for serving.

Almond Butter Blossom Cookies


2 cups almond flour

½ tsp sea salt

½ tsp baking soda

¼ tsp baking powder

¼ cup almond butter

2 tbs coconut oil

¼ cup coconut sugar

2 tbs pure maple syrup

2 tbs almond milk

1 tsp pure vanilla extract

Chocolate Chips (We like to use stevia-sweetened chocolate from Lily’s or Pascha. Another great option are Hu Kitchen chocolate baking gems.)


    1. Preheat to 350. Line two baking sheets with parchment paper, set aside.
    2. In a small bowl, mix together almond flour, salt, baking soda, baking powder, and coconut sugar. Set aside.
    3. Add almond butter, coconut oil and maple syrup to a large microwave safe bowl or medium saucepan.
    4. Melt ingredients in the microwave or on the stovetop, then stir until completely combined.
    5. Add almond milk and vanilla and stir until combined.
    6. Add dry ingredients to the wet ingredients and mix until combined and there are no lumps in the batter.
    7. Scoop the dough into 1 tbs portions, roll into balls and place on your prepared baking sheets. These cookies do not change shape much in the oven, so be sure to form them into the shapes you want.
    8. Bake in your preheated oven for 6-8 minutes or until the cookies look set.
    9. As soon as the cookies come out of the oven, use the backside of a spoon to make a slight indent in the cookies. Place a few chocolate chips in this indent.
    10. Let cookies sit for 5 minutes on the pan then transfer to a wire rack to cool completely.