My healthy baked beans recipe uses pure maple syrup instead of processed sugar. Similarly, this coleslaw uses honey AND is totally dairy free!
Summer BBQs, pool parties, picnics, potlucks…they all require delicious side dishes! Today we are featuring two of my favorites – gluten-free baked beans and a mayonnaise-free coleslaw. Both dishes can be served at just about any occasion and since they are dairy, mayo and egg-free, will stand up to a hot day with ease. My perfect pairing is with Slow Cooker Turmeric Pork (as shown in picture). Give it a try!
Gluten-Free Baked Beans
Ingredients:
- ¼c tomato paste
- ¼c maple syrup
- ½tsp garlic powder
- 1T apple cider vinegar
- 2 cans navy or pinto beans*
*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.
Instructions:
1. Whisk together:
- ¼c tomato paste
- ¼c maple syrup
- ½tsp garlic powder
- 1T apple cider vinegar
2. Drain & rinse 2 cans beans and stir in the above sauce.
3. Heat beans on stove top on medium for 10-15 minutes, stirring occasionally.
Coleslaw
Ingredients:
- ¼c olive oil
- 1T apple cider vinegar
- ~2T honey
- 1.5# coleslaw mix (shredded cabbage and carrots)
- S&P to taste
Instructions:
1. Whisk together:
- ¼c olive oil
- 1T apple cider vinegar
- 1-2T honey
2. Toss together the above with 1.5# bag coleslaw mix (or shredded cabbage). Season to taste with S&P.
Is your mouth watering?! I'd love to know what your go-to side dishes are! Any that are 5-ingredients or less? Let me know in the comments below or post a pic and tag us on Facebook, Twitter or Instagram. Find us in all 3 places as @prepdish!
0 Comments