Because of Thanksgiving this Thursday, we will not be having Pennywise Platter Thursday, but please participate in this carnival if you can!
It’s my pleasure to be this week’s host in the progressive dinner carnival entitled Whole Foods for the Holidays. This week’s theme is side dishes, which I am very excited about. I love side dishes!
If you are new to my blog, this blog is focused on nourishing food. I personally eat a wide range of foods from lacto-fermented and juiced vegetables to grass fed meats, seafood, and occasional raw dairy. My blog features recipes suitable for a wide variety of diets from paleo to vegan as well as discussing related topics (such as sharing favorite kitchen tools, discussing different diets and important “food issues”). I would love to have you sign up for my RSS feed (on the right). Everyone is welcome here and I do hope that you will share your recipes with us today! As long as you keep your ingredients wholesome and “real”, whether you are vegan or low carb, your recipes will be suitable for this carnival.
So what are your favorite healthy holiday side dishes? Please share either in the comment section below or as a blogger using Mr. Linky. I bet we can all do with some new ideas for Thanksgiving coming up this week! I can’t wait to see what you all have to share.
I am sharing my Stovetop Quinoa and Mushroom Stuffing recipe, and I hope to get another recipe up later today as well. Other yummy sides I shared last year included dairy free mashed potatoes and long simmer green beans and creamy cranberry salad (also dairy free).
If you would like to share, please leave your ideas and recipes in the comment section. Or, if you are a blogger, share your ideas on your blog, linking back to this page, and then use the Mr. Linky to link up to the carnival! As always just use good carnival etiquette by keeping it family friendly, linking to the carnival, and for this carnival, keeping the ingredients healthy.
Latest posts by KimiHarris (see all)
- Pan-seared Halibut with Melted Cherry Tomatoes and Tarragon (& review of The Nourished Kitchen cookbook) - April 9, 2014
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