Side Dishes

 

Butternut Squash & Beet Hash

  • 1 cup peeled + cubed butternut squash

  • 1 large beet peeled & cubbed

  • 1 tbsp. coconut oil melted

  • 1 cup diced, cooked turkey bacon or turkey

  • 1 small onion diced

  • Salt + pepper

  1. Preheat oven to 400 degrees F

  2. Toss vegetables in coconut oil + roast for 25-30 minutes

  3. In a skillet, cook bacon + add onion: cook until caramelized

  4. Add roasted vegetables


Spaghetti Squash w/ Kale + Mushrooms

  • 1 spaghetti squash roasted until tender

  • 2 tbsp. coconut oil

  • 3 cups mushrooms chopped

  • 4 cups chopped kale

  • 1 tbsp. parsley

  • Salt + pepper

  1. Preheat oven to 400 degrees F

  2. Poke squash several times + roast in oven for 45-90 minutes, until tender

  3. Once cooled, cut in half + remove seeds

  4. Shred with a fork, pulling against the strands + away from the skin

  5. Sauté garlic + mushrooms in coconut oil, until brown

  6. Salt + pepper to taste

Sausage + Sauerkraut

  • 2 tbsp. coconut oil, melted

  • 4 rutabagas peeled + cubbed

  • 1 onion sliced

  • 1 lb. chicken sausage cut into 1/4 inch pieces

  • 16 oz. sauerkraut drained

  • Salt + pepper

  1. In a large skillet, sauté rutabaga in oil, until soft + brown

  2. Add onion to skillet + cook 5 minutes longer

  3. Add sausage + sauerkraut + salt + pepper

  4. Cook until heated through

Bacon Cabbage Toss

  • 5 slices of turkey bacon

  • 2 tbsp. coconut or olive oil

  • 1 onion chopped

  • 1/2 head of shredded cabbage

  • 1 tsp. apple cider vinegar

  • Salt + pepper

  1. Cook turkey bacon until crisp + add oil + onions

  2. Cook until onions are translucent

  3. Add cabbage + cook for 30 minutes, stirring occasionally

Coconut Summer Squash

  • 2 yellow squash or zucchini sliced or grated

  • Coconut oil

  1. Sauté squash or zucchini in 1 tsp. oil

  2. Salt + pepper to taste

Rosemary Garlic Mashed Sweet Potatoes

  • 1-2 large sweet potatoes

  • 1/4 cup coconut milk

  • 1 tbsp. chopped rosemary

  • 1/4 tsp. garlic powder

  • Salt + pepper

  1. Cut steamed sweet potatoes into small quarters + place in large pot of boiling water; cook until tender, 4-5 minutes

  2. Drain potatoes + place back in pot + add spices + coconut milk

  3. Whip with hand mixer until smooth

Herbed Cauliflower Rice

  • 1 large cauliflower

  • 1 tbsp. + 1 tsp. coconut oil

  • 4 cloves garlic, chopped

  • 1 medium onion or shallot finely chopped

  • 1/2 bunch parsley chopped

  • Salt + pepper

  1. Grate the cauliflower on the large holes of a grater onto a large plate to make 6 cups of fluffy, rice sized grains

  2. Heat oil in a skillet + add onions + garlic; sauté until soft

  3. Add cauliflower, cook until hot; 8-10 minutes

  4. Salt + pepper to taste

Anything Goes Quinoa

  • 1 cup quinoa, cooked + cooled

  • 2-3 tbsp. extra virgin olive oil

  • 2 tbsp. apple cider vinegar

  • Finely chopped veggies (broccoli + green onions + red peppers + carrots)

  • Salt + pepper

  1. Combine all ingredients + mix

Raw Apple Sauce

  • 3 apples; peeled + cored + sliced

  • 1 tbsp. lemon juice

  • 1 tsp. cinnamon

  1. Place all ingredients in a food processor for 2-3 minutes

Roasted Brussel Sprouts

  • 2 cups brussel sprouts, quartered

  • 2 tbsp. extra virgin olive oil

  • Salt + pepper

  1. Toss sprouts in olive oil; add salt + pepper

  2. Roast in the oven at 400 degrees F for 20 minutes, until tender

Nutty Cinnamon Quinoa

  • 1 cup quinoa; cooked + cooled

  • 2-3 tbsp. extra virgin olive oil

  • 2 tbsp. apple cider vinegar

  • 2.5 cups hazelnuts (or your favorite nut)

  • 1/4 cup cinnamon

  • 1/8 cup pumpkin seeds

  • 1 cup dried cherries or cranberries

  1. Combine + mix ingredients

Roasted Red Skins

  • 2 cups of cubed redskin potatoes

  • 2 tbsp. extra virgin olive oil

  • Dried or freshly chopped oregano

  • Garlic powder

  • Salt + pepper

  1. Preheat oven to 400 degrees F

  2. Toss potatoes in oil + flavor with spices

  3. Roast for 30 minutes, until tender + crisp

Coconut Cashew Brown Rice

  • 1 cup veggie broth

  • 2/3 cup chopped onion

  • 1.5 cup cooked brown rice

  • 1 tsp. curry powder

  • 2 cups coconut milk

  • 1/4 cup cashews

  1. In a skillet, sauté onion in veggie broth, until translucent

  2. Add cooked rice + curry powder + heat for 1 minute

  3. Add coconut milk + cook on high for 5 minutes

  4. Reduce heat, cover + simmer for 15 minutes

  5. Remove from heat, let stand for 10 minutes

  6. Add cashews

Spiced + Roasted Cauliflower

  • 1 head cauliflower cut into florets

  • 1 tbsp. olive oil

  • 1 tbsp. chopped parsley

  • 1 tbsp. lemon juice

  • 1 tsp. raw honey

  • 1 tsp. pepper flakes (if desired)

  • Salt + pepper

  1. Preheat oven to 400 degrees F

  2. Toss florets in olive oil + season with salt + pepper

  3. Roast cauliflower for 20 minutes on baking sheet

  4. In a bowl, combine other ingredients

  5. When cauliflower is done, toss in mixture + serve

Garlicky Greens

  • 1 tbsp. coconut or olive oil

  • 3 cloves garlic, diced

  • 1/2 onion diced

  • 2 cups kale, chopped

  • Salt + pepper

  1. Add garlic + onion to oil + cook until tender

  2. Add greens + heat until wilted

  3. Salt + pepper to taste

Grilled Vegetables

  • 1 red pepper, seeded + halved

  • 1 yellow squash, sliced about 1/4 inch thick

  • 1 zucchini, sliced about 1/4 inch thick

  • 6 shittake mushrooms

  • White or red onions, quartered

  • 8-10 fingerling potatoes, quartered

  • 2 garlic cloves

  • 1-2 tsp. fresh parsley + oregano + basil leaves

  • Olive or coconut oil spray

  • Salt + pepper

  1. Spray all veggies, except mushrooms + garlic, with oil + add salt + pepper

  2. Grill veggies on both sides, until tender

  3. Sauté mushrooms + garlic + herbs separately in a skillet + mix with grilled veggies

Steamed Broccoli (or your favorite veggie)

  • 2 cups broccoli florets

  • Salt + pepper

  1. Steam broccoli + add seasoning