THE PULSE

Mashed Sweet Potatoes 

Ingredients 

• 3lbs sweet potatoes 
• ¼ cup melted butter 
• ¼ cup milk (dairy-free milk also works) 
• Salt and pepper to taste  
• Finely diced parsley  

Directions 

• Boil water on high heat 
• Peel potatoes 
• Dice potatoes into chunks and place in boiling water for 20-30 minutes, until tender 
• Drain potatoes and place them in large bowl for mashing 
• Mash potatoes and add melted butter, milk, salt and pepper, and finely chopped parsley  

Check out more mashed recipes like this here. 

Roasted Brussel Sprouts  

Ingredients 

• Brussels sprouts 
• Olive oil 
• Salt and pepper to taste 

Directions 

• Preheat oven to 425 degrees.  
• Toss Brussels sprouts with olive oil, salt, and pepper. 
• Roast for 20-25 minutes until crispy  

Low Carb Cornbread Stuffing 

Ingredients 

• 1 box of low carb cornbread 
• 1 pound sage sausage  
• Diced 1 yellow onion 
• 3 celery stalks leaves included, diced 
• 2 teaspoons poultry seasoning 
• 1 teaspoon ground sage 
• ½ cup chopped pecans 
• ½ cup chicken broth 

Directions 

• Preheat oven to 350 degrees. Spray a 2-quart baking dish with non-stick spray. 
• Follow directions for cornbread and crumble the cornbread, place it in a large bowl. 
• Heat a large skillet over medium heat and add the sausage. Brown the sausage, breaking it into small pieces as it cooks. 
• When the sausage is partially browned, add the onion and celery to the skillet and continue cooking until the sausage is completely cooked through and the vegetables are soft. 
• Add the sausage, onions, and celery to the bowl of crumbled cornbread along with the poultry seasoning, sage, pecans, and chicken broth. Stir well. 
• Spread the mixture into the prepared baking dish and bake for 20 minutes or until the top is browned. 

Check out more low carb recipes like this here.