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Spinach Walnut Blueberry Salad

Spinach Walnut Blueberry Salad

by | Jun 22, 2016 | Recipes, Side Dishes

This recipe is one of those wonderful reminders that eating healthy can be fast, easy and delicious! One year at a church picnic here I realized we needed more side dishes in a hurry.  I went up to the house and quickly threw  together two large bowls of this salad to serve quickly.  Enjoy!

Spinach Walnut Blueberry Salad
 
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I love to eat all kinds of salads. This one is a family (and large group) favorite.
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Course: Side Dish
Ingredients
  • 6 cups organic spinach
  • 1 cup fresh blueberries
  • ½ cup raw chopped walnuts
  • ½ cup coconut aminos
  • ¼ cup avocado oil
  • ¼ cup hemp seeds (optional)
Instructions
  1. Wash spinach well; drain.
  2. Place spinach in large bowl and cut into smaller pieces with scissors or kitchen shears.
  3. Add blueberries and walnuts.
  4. Mix coconut aminos and avocado oil together and pour over salad.

 

Asparagus Sauté

Asparagus Sauté

by | Jun 1, 2016 | Recipes, Side Dishes

Fresh asparagus is one of our favorite side dishes.  I also enjoy cutting it into smaller pieces and adding it to omelets in the morning.  I understand that roasting is the most common way to find this recipe (in addition to grilling), but I find it just as easy, if not easier, just to sauté it in a skillet.  This is so very easy to make, I was reluctant to list it in recipe form, but was convinced otherwise by a dear friend. Enjoy!

Asparagus Sauté
 
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Fast and delicious! We never have leftovers!
Author:
Course: Side Dish
Ingredients
  • 1 – 2 pounds of asparagus (ends trimmed; I prefer thin stalks)
  • 2 Tbsp. minced garlic
  • 2 Tbsp. avocado oil (or olive oil)
  • 1 Tbsp. 21 salute seasoning (Trader Joe’s)
  • Sea salt to taste (I like fine ground Pink Himalayan or Celtic salt for added minerals)
Instructions
  1. Heat oil on medium heat in large skillet.
  2. Add asparagus in single layer in skillet.
  3. Season with salt and 21 salute seasoning.
  4. Stir until lightly browned, yet tender crisp.
  5. Remove from heat and serve.

 

Versatile Fried Sweet Potatoes

Versatile Fried Sweet Potatoes

by | Apr 20, 2016 | Dinner, Lunch, Recipes, Side Dishes

What I love about any recipe is to find a variety of ways to change it up.  I know I use the word “versatile” in several of my recipes, but that is one things I am always looking for.  Fried sweet potatoes are one of those fabulous “Lego” piece ingredients that you can add almost anything to.  They can be served as a side dish, or just add any meat protein and you have just created a tasty dish.  You can never have too many sweet potatoes around to use.  Sweet potatoes also come in several different varieties that are fun to mix and match such as purple, blue, white (Hannah), jewel, garnet…..  The list is very extensive.  Explore different kinds any chance you get.  They are all delicious!

Versatile Fried Sweet Potatoes
 
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Mix and match ingredients of your choice to create your own special flavors!
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Course: Side dish or Main dish
Ingredients
  • 3 Sweet potatoes of choice (washed, peeled and cut into thin slices)
  • 3 Tbsp. healthy oil of choice (I use avocado oil)
  • 2 tsp. Trader Joe’s 21 salute seasoning
  • Garlic and onion powder to taste
  • Sea salt and pepper to taste
  • Add in options:
  • Chopped red or yellow onions, chopped spinach, chopped kale, chopped peppers, chopped mushrooms, chopped asparagus, chopped green or red cabbage, shredded beets, shredded Brussels sprouts, cooked meat protein of choice (ground beef, sausage, chicken, steak…)
Instructions
  1. Heat oil in large skillet.
  2. Add sliced sweet potatoes (I use a mandolin slicer)
  3. Add chopped or shredded vegetables and seasoning.
  4. Cook covered, stirring consistently until all are tender.
  5. Main dish option:
  6. Add cooked meat protein of choice and heat through stirring consistently.

 

 

 

Delicious Roasted Cauliflower

Delicious Roasted Cauliflower

by | Apr 5, 2016 | Side Dishes

Roasted cauliflower has become one of my husbands favorite side dishes.  I know this sounds crazy, but the last time we had this, he told me several times that he thought it tasted like steak to him. (Probably because I use the same seasonings).  I laughed and told him I could stop serving steak and just buy more cauliflower.  The price savings would be wonderful! He also comments that this dish looks and tastes very gourmet. (Who knew?) This yummy side dish is incredibly easy and fast.  A big key to saving time is to wash and cut your cauliflower into large florets as soon as you bring it home and store it in a large container or Ziploc bag.  That way it is fast and ready to use raw or prepped to cook in a variety of ways. (I chop and use all veggie scraps to put in my composting barrels which is also a plus).

Delicious Roasted Cauliflower
 
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This recipe is incredibly easy and yummy. I never have any leftovers!
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Course: Side dish
Ingredients
  • 1 large head cauliflower (washed and cut into large florets)
  • 3 Tbsp. healthy oil of choice (I use avocado oil) Link here.
  • Sea salt and pepper to taste.
  • 2 tsp. Trader Joe’s 21 Salute seasoning.
  • Garlic and onion powder to taste.
Instructions
  1. Place cauliflower florets in large Ziploc bag.
  2. Add oil and seasoning.
  3. Shake bag until seasonings are well incorporated.
  4. Place on parchment lined cookie sheet.
  5. Bake at 350° until lightly browned on edges. (About 15-20 minutes)
  6. Serve.

 

Rainbow Roasted Veggies (Paleo Friendly)

Rainbow Roasted Veggies (Paleo Friendly)

by | Mar 16, 2016 | Recipes, Side Dishes

When I began exploring Paleo friendly options, a whole world of new vegetables opened up to me.  People in my workshops often ask “what can you eat?”  I ask them what they are use to eating, and then have them look through a list of vegetables that are considered Paleo.  This very list forced me to try vegetables I was not in the habit of eating.  The colors and the flavors were remarkable.  I realized I had been missing out on many health benefits of these “rainbow” beauties.  I will refer to a post that explains the importance of this concept Eat the Rainbow.

rainbow200

 

 

Rainbow Roasted Veggies (Paleo Friendly)
 
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This is colorful and delicious. It can be used as a side dish with any meat protein. I is beautiful served at holiday time.
Author:
Course: Side Dish
Ingredients
  • 1 Chautauqua beet
  • 2 red beets
  • 2 golden beets
  • 3 cups Brussels sprouts
  • 1 large sweet potato
  • 3 Tbls. olive oil or avocado oil (or other healthy oil – Tea Seed oil is fun)
  • 2 tsp. 21 salute seasoning (Trader Joe’s)
  • 1 tsp. garlic salt
Instructions
  1. Peel and cube all beets and sweet potato.
  2. Cut ends off Brussels sprouts and cut in half.
  3. Place all vegetables in large in Ziploc bag.
  4. Add oil, salt and seasonings and shake well.
  5. Place on large baking sheet covered with foil or parchment paper.
  6. Bake at 350 degrees until all veggies are fork tender (20-30 minutes).

 

Paleo Faux-Tatoes

by | Feb 6, 2016 | Recipes, Side Dishes

Mashed potatoes are a wonderful comfort food.  The Paleo versions early on used only cauliflower and my family didn’t care for them.  My daughter-in-law, Jessica (who is a fabulous cook), introduced me to Yuca root and it opened my mind to a whole new food option in many recipes.  One issue I had with fresh Yuca root was that it was very labor intensive to peel and cut, (but very cost effective).  I was talking one day with a worker of the store I was at buying Yuca (Payless Discount Foods in Olathe, Ks., which I love – again a place Jessica told me about), and he took the time and effort to show me bags of Yuca already peeled, cut and frozen.  I was delighted with both the convenience and the price! (Angels singing)  He spent additional time in the frozen food section explaining a variety of foods I was unfamiliar with, but excited to know about.   There is a picture of frozen Yuca in the Resource section under Food Product Suggestions.  Jessica is masterful at making faux-tatoes in a variety of ways.  Here is the recipe she used for a Valentine’s Day Surf and Turf Workshop.  I have noted an additional ingredient she used for family Thanksgiving as well (my personal favorite) celeriac, and a sweet potato variety option I have also used.  As with all recipes, do not be afraid to adjust, substitute or adapt to your own personal tastes.

Paleo Faux-Tatoes
 
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This recipe is a wonderful comfort food side that can be used separate or as a topping in Shepherd's Pie. There are additional ingredients that can be incorporated or substituted to best fit personal tastes.
Author:
Course: Side Dish
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 1 medium head of organic cauliflower, majority of large stem removed, cut into smaller pieces.
  • 18 oz bag of frozen Yuca (or about 3 Yuca roots, peeled and cut into large portions)
  • 1 tbsp. crushed garlic (preferably roasted garlic)
  • ghee (clarified butter) to taste
  • Sea salt and pepper to taste
  • *Additions if desired: 1 bulb celery root (celeriac), peeled and cut into large portions; 1 Hannah sweet potato (they are white, but a little sweeter than a regular sweet potato), peeled and cut into large portions.
  • Other additional herbs like rosemary, parsley, or powders like onion or garlic powder.....
Instructions
  1. Boil cauliflower and Yuca for approximately 15 minutes (this is where you can add the celeriac and/or Hannah sweet potato if using)
  2. Remove and strain.
  3. LEARN THIS: When using Yuca, you MUST remove the fibrous "woody" root portion that runs through the middle, which resembles a small stick or toothpick. This should pull away easily once boiled and is typically a slighter darker shade than the surrounding Yuca. There are You Tube videos to watch if you need to.
  4. Place all ingredients into a food processor and blend until smooth. Use a rubber spatula to scoop into serving dish. The mixture will thicken slightly as it sits due to the starch of the Yuca.
  5. *That is why I used a good portion of ghee when I make this.