Side Dish Recipes
Fall Harvest Mash
Ingredients
1 sweet potato, peeled and cubed
1 small butternut squash, peeled and cubed
1 Fuji apple, peeled and cubed
3 tablespoons coconut oil, melted (divided)
2 teaspoon ground cinnamon (divided)
1/2 teaspoon sea salt
1/3 cup pecans, toasted and chopped (optional)
Servings: 6
Calories –275 kcal
Total Fat – 28.38 g
Sodium – 577.76 mg
Total Carbs – 26.82 g
Total Sugars – 11.64 g
Protein – 24.37 g
Instructions:
Preheat oven to 400 degrees. Line a baking pan with parchment paper or aluminum foil.
In a large bowl combine peeled and cubed sweet potato, butternut squash, apple, 2 tablespoons melted coconut, 1 teaspoon cinnamon, and sea salt and toss to combine. Make sure all cubes are evenly coated.
Spread mixture evenly over a baking pan. Bake for 30 to 40 minutes until everything is tender and soft.
Remove and add the mixture to a bowl of a food processor along with 1 tablespoon coconut oil and 1 teaspoon cinnamon. Process mixture until smooth. If the mixture is still a bit chunky, add 1 tablespoon coconut milk to the mixture and process again till smooth.
Serve mash with toasted pecans and a sprinkle or two of ground cinnamon.
Recipe From: http://www.multiplydelicious.com/thefood/2012/11/fall-harvest-mash/
Creamy Pesto “Pasta” w/Spring Vegetables
Ingredients
4 medium zucchini, peeled and spiralized into noodles
1 cup asparagus pieces
2 TBSP avocado oil
8 oz. crimini mushrooms, roughly chopped
2 oz. prosciutto
½ cup frozen peas (omit for strict Paleo)
½ cup cherry tomatoes, cut in half
1 cup raw cashews
4 cups boiling water
1 TBSP lemon juice
1 garlic clove
2 TBSP chopped basil
¼ tsp. Salt
Dash of white pepper
Dash of nutmeg
Servings: 4
Calories – 299 kcal
Total Fat – 18.2 g
Sodium – 371 mg
Total Carbs – 25.6 g
Total Sugars – 8.3 g
Protein – 14.5 g
Directions
Boil 4 cups of water, then pour it over the cashews. Soak them in the boiling water for 30 minutes.
Bring another large pot of water to a boil, then add the zucchini noodles and blanch quickly for 1-2 minutes. Remove noodles with a slotted spoon and place in a colander. Immediately run cold water over them, and then transfer them to a baking sheet lined with paper towels. Set off to the side.
Add asparagus to the same pot of water and cook for about 3 minutes until tender but still crisp. Drain the water and set asparagus off to the side.
Saute the prosciutto and mushrooms in the avocado oil for 5 minutes over medium heat. Reduce heat to low while you make the sauce.
Drain the cashews, but reserve the soaking water. Blend the cashews with 1 cup of the soaking water in a blender. Add the lemon juice, nutmeg, basil, salt, pepper, and garlic and blend to a smooth sauce.
Add the sauce, asparagus, and the peas to the mushrooms and prosciutto and simmer for 7-10 minutes. Stir in the tomatoes and remove from heat. If your sauce is a little too thick, add a bit of the cashew water to help thin it out.
Serve the sauce over the zucchini noodles garnished with fresh basil.
Recipe from Against All Grain (http://againstallgrain.com/2012/03/31/springtime-creamy-pesto-pasta/)
Zucchini Noodles w/Avocado Cream Sauce
Ingredients
5 large zucchinis, washed
1 Tbsp. coconut oil
SAUCE
1 large (or 2 small) avocados, pit removed
15 fresh basil leaves
1 tsp. sea salt + a few dashes to salt the zucchini with
1/2 tsp. ground pepper (Omit for Level 3)
3 cloves garlic, crushed
2 TBSP extra virgin olive oil
1/2 lemon, squeezed
Servings: 4
Calories – 263 kcal
Total Fat – 21 g
Sodium – 512 mg
Total Carbs – 19.5 g
Total Sugars – 7.4 g
Protein – 6.2 g
Directions
Julienne or spiralize your zucchini and place in a colander. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. You can also place the zucchini in some paper towels and squeeze gently to remove any remaining moisture.
Place all of the sauce ingredients in a food processor and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
Add the coconut oil to a sauté pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce. Cook for another 2-4 minutes or until heated through.
Top with 1 lb. shredded chicken or baked salmon for a complete meal.
Pressure Cooker Braised Kale & Carrots
Ingredients
10 ounces of kale, roughly chopped and de-stemmed (I prefer the flat kale)
1 TBSP ghee or other fat of choice
½ onion, thinly sliced
3 medium carrots, cut into ½ inch slices
5 cloves of garlic, peeled and roughly chopped
½ cup chicken broth (or vegetable broth if you’re feeding vegetarians)
Sea Salt
Ground Pepper
Aged balsamic vinegar
Servings: 2
Calories – 195 kcal
Total Fat – 6.8 g
Sodium – 318 mg
Total Carbs – 29.1 g
Total Sugars – 5.9 g
Protein – 7 g
Directions
Get out your Instant Pot and press the “Saute” button to heat up the insert and melt ghee.
Toss in the chopped carrots and onions and saute until softened.
Throw in the garlic and stir until fragrant (about 30 seconds). Pile in the kale, pour in the chicken broth, and sprinkle on salt and pepper to taste. Make sure you still have at least ⅓ of the headspace at the top of the pot.
Press “Cancel/Keep Warm” on your Instant Pot and then press the “Manual” button and set the time at 5 minutes. Lock the lid, ensure the valve is pointed towards “Sealing.”
Once it is done, you can let the pressure drop naturally (about 10-15 minutes), or you can activate the quick-release valve and the steam will hiss right out.
Remove the lid, give everything a swirl, and taste for seasoning. Splash son balsamic vinegar and Enjoy!
Recipe from Nom Nom Paleo (http://nomnompaleo.com/post/18128850657/pressure-cooker-braised-kale-and-carrots)
Thanksgiving Bread
Ingredients
⦁ 1 tablespoon ⦁ Grassfed Organic Ghee or fat of choice
⦁ 1 onion, chopped
⦁ 2 stalks celery, chopped
⦁ ½ cup walnuts
⦁ 1 1/2 cup Almond Flour
⦁ ½ cup Coconut Flour
⦁ 1 teaspoon baking soda
⦁ ¼ teaspoon fine sea salt
⦁ 10 sage leaves, finely chopped
⦁ 1 tablespoon fresh rosemary, chopped
⦁ pinch of freshly grated nutmeg
⦁ 4 eggs
⦁ 1/2 cup chicken broth
⦁ 2-3 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)
Servings: 8
Calories – 283 kcal
Total Fat – 22.96 g
Sodium – 263.9 mg
Total Carbs – 11.33 g
Total Sugars – 2.86 g
Protein – 10.93 g
Instructions:
⦁ Preheat oven to 350F.
⦁ Melt ghee in a pan over medium heat.
⦁ Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple of minutes. Set this mixture aside for now.
⦁ In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary, and nutmeg. Mix well.
⦁ Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
⦁ Fold the cooked bacon crumbles into the batter.
⦁ Spread the thick batter into a loaf pan and bake at 350 for 35 minutes or until the toothpick comes out clean.
Recipe from: https://myheartbeets.com/thanksgiving-bread/
Sweet Potato Cranberry Stuffing
Ingredients
⦁ 6 pound sweet potatoes, cut into 1/2 inch cubes
⦁ 8 ounces {2 sticks} grass-fed butter or extra virgin coconut oil
⦁ 1 teaspoon kosher salt
⦁ 2 pound mild Italian sausage
⦁ 5 cloves garlic, peeled and smashed
⦁ 1 large onion, diced
⦁ 1 head of celery, diced
⦁ 1 tablespoon Italian seasoning
⦁ 12 ounces fresh cranberries
⦁ curly parsley for garnish {optional}
Servings: 12
Calories – 431 kcal
Total Fat – 16.4 g
Sodium – 951 mg
Total Carbs – 53.14 g
Total Sugars – 5.87 g
Protein – 22.57 g
Instructions:
⦁ Preheat oven to 350 F and line baking sheets with parchment paper. Melt half the butter and pour over the cubed sweet potatoes. Lay the sweet potato cubes on the baking sheets in a single layer. Dust with half the kosher salt. Bake at 350 F for 30 minutes, stir, then bake for an additional 25 minutes. Add or subtract baking time in order to get slightly crisped, but not burnt sweet potato croutons.
⦁ In a large frying pan, break up and brown the Italian sausage. When it’s brown and crispy, drain in a colander and then set aside.
⦁ Add the other half of the butter {4 ounces} to a large sauce pan over low/medium heat. Add the cloves of garlic and let it simmer and infuse for about 5 minutes. When the garlic starts to brown, remove and discard. Add the diced onions and stir. Add the diced celery, ½ teaspoon of the kosher salt, and the Italian seasoning. Stir and let simmer for about 5 minutes, or until the onions are translucent.
⦁ Pour the finished sweet potato croutons, Italian sausage, and cooked onion, celery, and garlic mixture into a large mixing bowl. Add the raw cranberries and fold until evenly combined.
⦁ Pour the mixture into a large baking dish, cover with aluminum foil, and bake at 350 F for 20 minutes. Remove the foil then bake for an additional 10 minutes uncovered.
⦁ Remove from oven, serve, and enjoy!
Recipe from: http://fedandfit.com/paleo-sweet-potato-cranberry-stuffing/
Summer Vegetable Gnocchi
Ingredients
1 package Cappello’s Gnocchi
2 TBSP Eniva Cooking Oil or olive oil
1 spring onion, minced
3 garlic cloves, minced
1 red bell pepper, cubed
1 yellow squash, cubed
1 zucchini, cubed
1 cup cherry tomatoes
½ tsp. Sea salt
½ tsp. dried oregano
½ tsp. ground sage
¼ tsp. garlic powder
1 TBSP Eniva Cooking Oil or olive oil
1 TBSP grass-fed butter
Zest of ½ lemon
Juice of ½ lemon
3 TBSP fresh parsley, minced
3 TBSP fresh basil, minced
Servings: 4
Calories – 133 kcal
Total Fat – 10.39 g
Sodium – 302 mg
Total Carbs – 10.46 g
Total Sugars – 6.31 g
Protein – 1.53 g
Directions
Cook gnocchi, drain and set aside. Place a large saute pan or cast-iron skillet over medium heat. Add cooking oil along with onion and garlic cloves. Cook until onion becomes translucent.
Add red bell pepper and cook for about 2 minutes, then add squash and zucchini. Cook for about 6-8 minutes, until veggies are soft, and then add cherry tomatoes along with salt, oregano, sage, and garlic powder. Cook for another 2 minutes until tomatoes begin to burst. Remove veggies from the pan and set aside.
To your hot pan, add cooking oil and butter. Add the gnocchi and cook for about 1-2 minutes per side, until browned. Then add veggies back to the pan along with the lemon zest, juice, parsley, and basil and mix.
Sprinkle with a bit more salt before serving!
Parsnip Fries
Ingredients
3 large parsnips, ends removed, peeled, and cut into fries
3 tablespoons coconut oil or butter, melted
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 cup Sir Kensington’s Sriracha Mayo
2 tablespoons minced fresh cilantro
Servings: 4
Calories – 214 kcal
Total Fat – 15.48 g
Sodium – 396 mg
Total Carbs – 19.4 g
Total Sugars – 5.45 g
Protein – 1.34 g
Instructions
Preheat oven to 375 degrees.
Toss fries in oil along with paprika and salt.
Place parsnip fries on a Silpat lined baking sheet and bake for 25 minutes.
Remove from oven, toss fries, turn oven up to 500 degrees then bake for 10 more minutes.
Mix together mayo and cilantro.
Eat fries with mayo dipping sauce. Boom.
Avocado Chorizo Sweet Potato Skins
Ingredients
1lb chorizo
3 sweet potatoes
1/2 red onion, diced
2 ripe avocados, halved and seeds removed
1/2 lime, juiced
1/2 lemon, juiced
1 teaspoon cumin
2 tablespoons Coconut Oil
salt and pepper, to taste
1 tablespoon almond flour
Servings: 6
Calories – 557 kcal
Total Fat – 43.54 g
Sodium – 1004 mg
Total Carbs – 22.58 g
Total Sugars – 4.26 g
Instruction
Preheat oven to 425 degrees.
Use a fork to poke some holes in your sweet potatoes. Place on a baking sheet and bake for 25-30 minutes or until sweet potatoes are soft when you poke them. (Time will range depending on how fat they are. I used thin ones)
While your sweet potatoes are baking, pull out a large skillet, place over medium heat, and add your chorizo to it. Use a wooden spoon to break up your chorizo while it cooks.
When chorizo is halfway done cooking, add your onions to sweat it out.
When your chorizo is cooked completely through, put your chorizo mixture on a plate with a paper towel to soak up some of the excess fat and cool.
Now pull out your handy dandy food processor. Use a spoon to scoop out the inside of your two avocados and place them in the food processor. Mix until you get a smooth paste.
Add your lime, lemon, cumin, and a bit of salt. Pulse until mixed thoroughly.
Place your chorizo and 3/4 of your avocado mixtures in a large bowl to incorporate. Leave the other 1/4 of avocado mixture for toppings.
When your sweet potatoes are done cooking, let cool, cut in half, scoop out insides (leaving about 1/2-1 inch of sweet potato still inside) of sweet potato, and use a pastry brush to brush on coconut oil on the inside and all around the sweet potato.
Place back on cooking sheet and in the oven for another 10-15 minutes or until crispy.
Once potatoes are crispy, add your avocado and chorizo mixture into your sweet potato, top off with a little sprinkle of almond flour, and place back in the oven for around 5 minutes.
Top off your leftover avocado mixture. Kinda like a scoop of sour cream on top. Diggin it.
Finally consume!