The Expat Woman

Four last minute side dish ideas for your Thanksgiving dinner

Honey glazed baked sweet potatoes

Honey glazed sweet potatoes



4 sweet potatoes,  cut into 1-inch cubes

2 tablespoons butter

1 1/2 tablespoons honey

1 teaspoons lemon juice

salt (to taste)

fresh ground pepper (to taste)


Preheat oven to 350  degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray.

Mix together butter, honey and lemon juice and microwave until butter melts.

Pour over sweet potatoes

Roast oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter.


Vegetarian quinoa and whole wheat bread stuffing

Thanksgiving quinoa stuffing



1 cup quinoa

2 1/2 cups vegetable broth

2 bay leaves

1 yellow onion, diced

2 ribs celery, chopped

2 cloves garlic, minced

1 large organic apple, cored and diced

1/2 cup raisins

1/2 cup chopped toasted pecans or walnuts

1/2 tablespoon fresh parsley, chopped

 1 teaspoon sage   Coconut oil

 ¼ teaspoon pepper

½ teaspoon salt

6 slices of organic sprouted whole wheat bread toasted and cubed

2 cups vegetable broth


Wash quinoa in cold water. Combine quinoa, 21/2 cups of vegetable broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce heat to simmer. Cook, without stirring, until all liquid is absorbed, about 15 minutes.

Preheat oven to 375 degrees.

In a saucepan add coconut oil and saute garlic, onions and celery till the onions are translucent. The add the sage, salt and pepper stirring quickly just to lightly coat and toast the spices.

Reduce heat to low and add the apples, cubed bread, raising and walnuts, stirring to combine well. Add vegetable broth until bread is well moistened.

Add quinoa and gently toss to combine well.

Transfer to a casserole or baking dish, and bake at 375 degrees for 30-35 minutes.


Mashed potatoes with yogurt

Mashed potatoes with yogurt



2 pounds russet potatoes

3 cloves of garlic chopped fine

3 green onions chopped

½ cup greek yogurt

Salt and pepper to taste



Peel potatoes and cut into 2-inch cubes.

Boil potatoes in a pot of salted water for 25-30 minutes, until they are easily pierced with a fork.

Drain potatoes and return them to the hot pot.

Add greek yogurt, garlic, green onions, salt and pepper, and mash it all together with a potato masher or a fork.


Green beans with dried cranberries and almonds

Green beans with cranberries and slivered almonds



1 pound green beans, ends trimmed

1 tablespoons coconut oil

2 cloves garlic, minced

½ cup dried cranberries

¼ cup slivered almonds

Salt to taste



Fill a large pot with water and bring to a boil over high heat. Add beans and cook for 3 minutes, until crisp tender. Drain beans.
 and place on a paper towel to remove the excess water.

Heat a saute pan over medium heat. Add coconut oil and swirl to coat pan.. Add garlic and when slightly brown, add green beans and cook, stirring frequently for about 2 minutes.  Season with salt. Add the cranberries and stir for another 2 minutes. Transfer to serving dish. Garnish with slivered almonds. Serve warm or at room temperature.




Nyna is the Founder and CEO of The Expat Woman, a global platform focused on connecting, supporting and empowering women who have moved abroad or plan to relocate. She is also a LinkedIn coach, consultant, trainer and speaker. LinkedIn played a huge role in my professional journey abroad, helping me build a network of powerful expat women and allies.

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