Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts

Thursday, November 1, 2018

How to make delicious gluten free stuffing recipe for Thanksgiving or Christmas

If you need a gluten free stuffing recipe, you're in the right place! This gluten free stuffing recipe with sausage is so good that nobody will know its gluten free unless you tell them!

This stuffing is perfect for turkey stuffing or just baking on the side as-is (but way tastier than the stuff from Stove Top!).

Whether you need GF stuffing for Thanksgiving, Christmas or just because this recipe will be a hit with everyone!

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Thursday, October 11, 2018

Homemade chicken soup recipe


There are a lot of things you can do with a whole chicken but one of my favorite things to do is make homemade chicken soup in my Crockpot because it's easy, delicious and super healthy.

By starting with the whole chicken, you don't need to add chicken broth - the chicken makes the broth for you! It turns out absolutely divine and is perfect as leftovers or to freeze for later.

I use my slow cooker to make this because it's more energy efficient than using my stove.

This isn't a magical "set it and forget it for 8 hours" recipe but it requires very minimal work from you - which is perfect for a day when you'll be home working on other stuff.

Your soup can cook while you toodle around your house working on other projects. The end result is delicious homemade chicken soup in a rich broth you made from scratch.

This soup is naturally gluten free, is keto friendly and perfect for those following paleo or Whole30 diet plans.

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Monday, August 13, 2018

How to make refrigerator dill pickles - no canning required!


This dill pickle recipe is so easy - I can't wait to teach you how to make it!

One of my favorite parts of tending a garden during the summer is a seemingly endless supply of fresh cucumbers! I grow regular salad cucumbers and a smaller, pickling variety because I love making fresh cucumber pickles for my family.

This pickled cucumber recipe is super easy. Because these are lacto-fermented dill pickles, you don't need any fancy canning equipment to make them.
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Thursday, December 14, 2017

how to make roasted red pepper soup - gluten free and whole 30 compliant

This roasted red pepper soup is one of the finest soups that I have created in a while. There is a rich, warm, almost sweet flavor from the roasted peppers and carrots, that is nicely balanced by the drizzle of olive oil and sprinkle of salty parmesan.  It is delicious. 

This soup is gluten free, paleo, vegan AND Whole 30 compliant - this makes the soup perfect for just about everyone. So bring it to your potluck or as a side dish for family dinner and everyone will be able to enjoy it!

Last week, I wrote about how to easily make your own roasted red peppers, so if you are feeling ambitious, you can make your own roasted peppers to put in this soup.  If you are not up to that, just buy yourself a nice jar of roasted red peppers.  It might not be as satisfying as making your own, but they will work just fine.  

This recipe will help you stick to your New Year's healthy eating resolutions, while still delivering a delicious flavor.  

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Sunday, November 26, 2017

fancy cranberry sauce recipe

Are you looking for a fancy cranberry sauce recipe to bring to Thanksgiving dinner this year? Your friends and family will be so impressed when you show up with the best cranberry sauce ever.

It truly is the most delicious cranberry sauce I've ever had - and it is SO easy to make that this year my 5 year old practically made it (he did need some help with peeling and cutting). Once you've had this slightly chunky cranberry sauce made from scratch, it's hard to go back to the blob in a can!

Not only is this an awesome condiment to serve with your meal, but you can do so much with it afterward! Try serving it over Belgian waffles. Or warm it back up and spoon it over ice cream. This year (2015) I made after-dinner cocktails by adding about 1 Tablespoon of this sauce to the bottom of a champagne flute and topping it off with Prosecco.

Best Cranberry Sauce Recipe Ever

Ingredients
  • 1 cup orange juice
  • 1 cup organic cane sugar
  • 1 bag (16 oz) fresh cranberries
  • zest, juice and pulp of 1 orange
  • 1 organic apple

Directions:

Add your orange juice and sugar to a sauce pan. Heat over medium high heat and stir until sugar dissolves.
recipe for best cranberry sauce


Pour your cranberries into a colander. Rinse and pick out any smooshed or ugly berries. Add the nice berries to the pan and stir to coat in OJ.
cranberry sauce recipies


While berries are cooking, zest the orange. Cut orange in half and squeeze the halves by stabbing the center with a fork and pressing orange halves around it. Scrape out some of the pulp as well. Add zest, juice and pulp to pan.
how to make the best homemade cranberry sauce ever


While berries continue to simmer, peel, core and chop an apple into small pieces (I like granny smith - but use what you have!). Once most of the berries have burst, add apple pieces to pan and stir.
How to make the best cranberry sauce recipe


Cook for 5 more minutes then remove from heat.
How to make cranberry sauce

Serve warm over waffles or ice cream. If using for a turkey condiment, allow to stand for about 15 minutes, then pour mixture into a bowl or ramekins and refrigerate until ready to serve.

how to make fancy homemade cranberry sauce

Recipe: The Best Homemade Cranberry Sauce

Yield: 24 ounces

THE BEST CRANBERRY SAUCE RECIPE EVER

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

Your friends and family will be so impressed when you show up with the best cranberry sauce ever. It truly is the most delicious cranberry sauce I've ever had - and it is SO easy to make that this year my 5 year old practically made it (he did need some help with peeling and cutting). Once you've had this slightly chunky cranberry sauce made from scratch, it's hard to go back to the blob in a can!

ingredients:

  • 1 cup orange juice
  • 1  cup organic cane sugar
  • 1 bag (16 ounces) fresh cranberries
  • zest, juice and pulp of 1 orange
  • 1 organic apple

instructions:

  1. Add your orange juice and sugar to a sauce pan. Heat over medium high heat and stir until sugar dissolves.
  2. Pour your cranberries into a colander. Rinse and pick out any smooshed or ugly berries. Add the nice berries to the pan and stir to coat in juice.
  3. While berries are cooking, zest the orange. Cut orange in half and squeeze the halves by stabbing the center with a fork and pressing orange halves around it. Scrape out some of the pulp as well. Add zest, juice and pulp to pan.
  4. While berries continue to simmer, peel, core and chop an apple into small pieces (I like granny smith - but use what you have!). Once most of the berries have burst, add apple pieces to pan and stir. Cook for 5 more minutes then remove from heat.
  5. Serve warm over waffles or ice cream. If using for a turkey condiment, allow to stand for about 15 minutes, then pour mixture into a bowl or ramekins and refrigerate until ready to serve.
Created using The Recipes Generator

About the Author:

Carissa is a green lifestyle expert and mom of two boys. The owner and lead writer for Creative Green Living, she is also the author of Beautiful Smoothie Bowls (Skyhorse, 2017). You can also find her recipes in periodicals like Urban Farm Magazine. Her goal is to empower families to make healthier choices that are easy, taste great and are fun!
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Sunday, November 13, 2016


The world is split in to two kinds of people, those who like Brussels sprouts, and those who don’t!  I must say, I am truly in the like camp, and I think more people would join me if they cooked their sprouts this way!

I think most of us have eaten those over-cooked Brussels sprouts, boiled for too long and all of their colour lost. They just sit on the plate, all pale green and mushy. Well, it’s time to make Brussels sprouts the star of your thanksgiving and Christmas side dishes!

I’ve gone for some classic seasonal flavours to make the sprouts sing-maple syrup and bacon-so that they will compliment your main meal. They are pan fried before being cooked in the oven, so they keep their beautiful colours and remain firm. When pan frying the batches, be sure to add seasoning, as this will help give that lovely salty sweet finish.

Just a handful of ingredients and 45 minutes to make (includes prep AND bake time) these sprouts are easy peasy.  You can also make these the day before you want to serve them, just keep them covered in the fridge and slowly heat back up in a saucepan.
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Friday, August 12, 2016


A few days ago, I bought some gorgeous vine ripened tomatoes. They smelled fabulous, and looked beautiful, so I took them home and made some super flavorful lime and cilantro salsa!  I can't stop eating it!  Really, it is SO delicious! 

You'll love this fresh, salsa, too - especially if you've been growing tomatoes at home or picking them up at your local farmer's market. For a fun twist, try making this with different colored tomatoes.

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Tuesday, April 26, 2016


Are you looking for a healthy, protein-packed lunch recipe? These tuna stuffed avocado cups will not disappoint! This recipe is simple and delicious - and it's Whole 30 compatible to boot. That's a win all around!
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Friday, April 8, 2016


As a kid, one of my very favorite snacks was popcorn.  In fact, my mom used to buy these giant packs of microwavable popcorn from the grocery store, and I would make one every day for morning snack time. 

At the time, I thought they were were delicious, but as an adult, I cringe at the thought of all that fake butter, and way it coats your mouth for hours after eating it.  Even at the movie theater, the thought of eating the 'buttery' popcorn that you can buy there makes feel sort of ill.  It is just so full of junk. And chemicals.  And more junk. Did you know that the same toxic chemicals they use to make Teflon (read more about them here) line the inside of popcorn bags? No thank you.

A few years ago, my sister introduced me to the easiest way of making homemade popcorn.  It requires normal household tools (no whirly pops required), very few ingredients, and is made entirely of real foods.  Also, it takes about 3 minutes to make.  Basically it is the perfect healthy snack.  Just make sure you floss after you finish :)  

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Saturday, January 30, 2016

This post was created in collaboration with Stonyfield and Ball Canning Jars



Have you noticed the mason jar salad trend yet? Okay, of course you've noticed the mason jar salad trend! I mean, have you been on Pinterest at all in the last year?


Ha! That e-card makes me laugh. But in case you have either been living under a rock OR you've noticed this trend but have yet to try it let me help you out. Give me 5 more minutes of your time and soon you will be mason jar packing with the pros! Ready? Let's go:


Why pack salad in jars

 There are 4 main reasons I think packing salad in jars is genius:

1) You fit a TON of salad in a quart size mason jar - like a whole dinner plate full.

2) Mason jars are abundant, inexpensive and easy to wash (unlike plastic boxes which slowly warp and degrade in your dishwasher)

3) NO SOGGY SALAD! If you've ever packed a salad in a box, you may have ended up with a soggy salad by lunch time. Or you had to skip all the fun toppings - not so with mason jars.

4) Pack lots of salads several days ahead. Following this method will let you pack up to a week worth of salad all at once so that your lunch prep is done and you're ready to go all week long!

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Tuesday, January 19, 2016




If you need an easy weeknight dinner that doesn't make a big mess, this recipe is for you! Make the marinade and add the chicken - keep it in the fridge until you're ready to go (for up to a week!). Because you roast the potatoes in the same pan, there is less mess to clean up. Steam some green beans on the stove or in the microwave for an easy vegetable to round out the meal.

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Monday, August 31, 2015




My Italian grandmother was the ultimate hostess. There are not many dinners I can remember having at her house where appetizers were not served. In classic Italian style, she often laid out antipasto platters (antipasto is Italian for "before the meal") full of olives, salami and marinated vegetables for grazing. Many times, though, she would lay out a different appetizer and then serve the classic Italian antipasto ingredients in salad form.

My grandmother's antipasto salad was so delicious and full of flavor - but light at the same time due to not being weighed down with heavy or creamy dressings. We usually ate it as a salad course but you can make a large helping of this salad and serve it as the entree as well. It's the perfect no-cook meal for busy school nights or warm summer and fall evenings when you don't want to cook.

Cost Plus World Market recently approached me and asked if I would share one of my favorite Italian recipes with you to help promote their gourmet giveaway sweepstakes (below!) and of course I said YES!
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Thursday, August 20, 2015



One of my favorite things about summertime is the food.  Particularly the vegetables.  My fridge is constantly filled with tomatoes, summer squash, zucchini and bell peppers.  I just love how fresh dinner is with a bowlful of vegetables.  I have dozens of veggie combinations that I love in the summer, but one of my favorites is ratatouille.  

After the Pixar movie came out, I wanted to try my hand at it, and made a gorgeous dish of it in college.  Several years later, I went back to find the recipe, but couldn't locate it, so I had to put together one of my own.  This version of ratatouille has a silky smooth vegetable sauce with juicy squash, slightly crunchy onions and is full of flavor.  

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Friday, June 26, 2015



This summer, my little family is living in France.  We are here for my husband's job, and it has been such an incredible experience to be able to really enjoy a city (we live in Lyon), because you have an apartment, and more than just a few days to see the sights.  I have already found my favorite ice cream shop, and we have a neighborhood bakery where we buy baguettes a few times a week.  It is kind of magical.

Even though we are in France where there are many delicious restaurants to eat at, because our baby goes to bed early, and restaurants here open late, we cook dinner at home just about every night.  Our apartment here doesn't have an oven, so cooking has been somewhat of a challenge.  I normally cook at least 3 dinners a week in our oven, so not having one has forced me to become creative on our stove-top. I have created a few new recipes, including this beauty!  It sounds extremely fancy, but don't be fooled, it is very simple, healthy and delicious.

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Tuesday, February 17, 2015

This post brought to you by Olives from Spain.



Olives are one of my all time favorite foods. Whether it's mixed into recipes or just to eat plain as a snack, olives provide healthy monounsaturated fats which boost energy and are shown to naturally improve cholesterol levels. They pair well with lots of foods but one of my favorite pairings is olives and cheese. These rosemary and feta stuffed fried olives make a great appetizer when paired with marinara sauce. They are salty and savory and perfectly poppable.


Ingredients

  • 2 cans (3 oz each) of green pitted Olives from Spain, drained
  • 2 oz crumbled feta*
  • 1 sprig fresh rosemary*
  • 1/4 cup flour
  • 1/4 cup panko bread crumbs
  • 2 Tbsp finely grated Parmesan cheese*
  • 1 egg*
  • Light olive oil or safflower oil for frying
  • Marinara sauce* for dipping
*I recommend purchasing these ingredients as organic where available to avoid GMOs and pervasive pesticides.


Directions

  1. To stuff the olives, insert one fresh rosemary needle in the cavity of each olive and stuff with feta crumbles. I find that that the feta crumbles are usually the perfect size for popping in the holes of the olives - just keep inserting and packing them in until the olive is full. Set stuffed olives aside on a plate.
  2. To prepare the olives for frying, put the flour in a small bowl, mix the panko and Parmesan together in another bowl, and whisk the egg in a third bowl. One or two at a time, dredge the olives in flour, then egg then the panko mixture. Repeat with all of the olives. Set aside.
  3. To fry the olives, heat about 1.5 inches of light olive oil or safflower oil in a small sauce pan until it sizzles when a bread crumb is dropped in the oil. Add 5-10 olives at a time to the hot oil, being sure not to crowd them. Allow to cook for 1 minute before removing olives with chopsticks or tongs to a paper towel lined plate. Repeat until you have fried all of the olives.
  4. Serve warm with a side of organic marinara sauce for dipping.




Olives of all colors are really delicious and versatile in a variety of dishes. Olives from Spain has a great collection of olive recipes on their site including this olivada spread recipe which uses black olives. Click on the picture to go to that recipe!
Olivada photo credit: Olives from Spain

For something more simple, use black olives as a garnish on your salad, in your tacos, on hummus or other dips and more! Is there a bad way to have olives? I don't think so!


Look for Olives from Spain in your local grocery stores. You can also follow them on social media to enter giveaways, discover new recipes and more:
Olives from Spain on....
Facebook     Twitter     Pinterest     YouTube 

This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites and connect with them there, too!

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Sponsored post disclosure: Compensation was provided by Olives from Spain via MomTrends.  The opinions expressed herein are those of the author and are not indicative of the opinions of Olives from Spain or Momtrends. Creative Green Living only endorses products we enjoyed and think you will, too. See our full sponsored post policy for more information.
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Monday, February 9, 2015

How to make kale chips in a food dehydrator - the best way to get crispy kale chips that aren't soggy


As a superfood, kale has definitely been enjoying its time in the spotlight. While there are lots of tasty ways to prepare kale, I think this one is the most fun to eat. I've made kale chips in my oven before but none seem to hold a candle to the deliciously crispy and melt in your mouth (yes, kale that can melt in your mouth!) texture that you get by using a food dehydrator.

If you don't have a food dehydrator yet, definitely consider it if you are serious about a whole foods, paleo or no additives lifestyle. I have a Tribest Sedona Combo Food Dehydrator  and LOVE it. I find it tremendously helpful for not only making tasty kale chips, but beef jerky, apple chips, greens powder and more - all without added sugar or junk from the kind you get in the store.




Ingredients

  • Juice and pulp of one lemon
  • 1 1/2 Tbsp apple cider vinegar*
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3/4 tsp sea salt
  • 1 large bunch kale*
*I recommend purchasing these ingredients as organic where available to avoid GMOs and pervasive pesticides.


Directions

  1. Whisk all of the ingredients except the kale together in a the largest bowl you own. Set aside.
  2. Wash and spin kale dry. Cut leaves from stalks and tear into chip sized pieces (save stalks for stock or compost them).
  3. Add kale pieces to marinade. Use a rubber spatula to coat kale in marinade, using the back of the spatula to help press or knead it into the leaves. Alternately, you could use your hands to massage the marinade into the leaves.
  4. Lay kale out in a single layer on food dehydrator sheets. Set dehydrator to 145 degrees for 3-4 hours
  5. Kale chips are done when they are very crisp and snap in half when bent.


If you like this recipe, check out...




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Project materials disclosure: Tribest generously provided me with a Sedona Combo food dehydrator in the hopes that I would like it enough to use it to create projects or recipes to share with you. It is genuinely my favorite dehydrator that I have used. If you choose to purchase a Tribest Sedona food dehydrator  through Amazon, I receive a small kick back from Amazon, which does not increase the purchase price for you.
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Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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