This side dish was easy to throw together for a week night dinner. Cauliflower is a pretty mild tasting vegetable, which means you don’t need a heavy hand when it comes to seasoning. I decided to lightly sprinkle some Hungarian sweet paprika over the cauliflower with a little bit of lemon juice to switch up the taste of basic roasted cauliflower, which is something I make often.

I like to keep a careful watch on cauliflower when I roast it in the oven, tossing the cauliflower frequently so one side doesn’t get overly brown or worst case scenario – burnt. This can make the cooking time inaccurate, so I recommend poking your cauliflower with a knife periodically, to see how firm it is. Whether you like your veggies on the firmer or mushier side is up to you. I actually like my cauliflower pretty soft, but I was crazy hungry, and the sausage was cooked, so I decided to take them out of the oven when they were firm this time. It really just depends what you are in the mood for, and I was in the mood for food, immediately. Patience isn’t really my thing.

Roasted Lemon and Paprika Cauliflower

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Ingredients

• 1 head of cauliflower
• The juice of 1 lemon
• 2 tsp of Hungarian sweet paprika
• 2 tsp of sea salt
• 1 tbsp of coconut oil

Instructions

1. LIne a baking sheet with foil, and grease it with coconut oil. Preheat oven.
2. Chop cauliflower into cauliflower florets.
3. Squeeze lemon juice over cauliflower, then lightly sprinkle paprika over cauliflower.
4. Bake at 350 degrees fahrenheit for an hour, or until desired level of firmness.

Notes

Turn cauliflower over frequently when cooking in the oven to avoid one side burning.

Nutrition Information

Serving size: 2

3.2.2807

I was looking for a way to use my bag pomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.

Asian Carrot Slaw

 

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Prep time

25 mins

Cook time

5 mins

Total time

30 mins

 

Ingredients

• 2 cups of shredded carrots
• ¾ red onion thinly sliced
• 1 cup of pomegranate seeds (I used frozen)
• 1 tsp of sea salt (or more to taste)
• 2 tbsp rice wine vinegar
• (optional) garnish with sesame seeds

Instructions

1. Defrost pomegranate seeds and soak up extra juices and/or water.
2. Shred carrots in the food processor and thinly slice red onions.
3. Mix in sea salt and rice wine vinegar
4. Sprinkle with sesame seeds (Optional)

Nutrition Information

Serving size: 2

3.2.2807

Although coleslaw normally isn’t considered the healthiest of options. Paleo fans who make their own mayo know differently. I used coconut oil and extra virgin olive oil to make this mayo, so it full of healthy fat. The fat plus the fiber from the cabbage makes this crazy filing, and since it’s healthy, feel free to eat as much as you like. Personally, I hate portion control. If I eat healthy and limit the amount of sugar I eat, then not only do I feel better, but I look better too 🙂   With this recipe, backyard BBQ won’t make you want to run to the gym…to run some more.

Purple Coleslaw

 

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Prep time

1 hour 30 mins

Cook time

20 mins

Total time

1 hour 50 mins

 

Ingredients

• 1 small head of green cabbage
• 1 small head of red cabbage
• 4 eggs yolks
• 1 cup of extra virgin olive oil
• 1 cup of coconut oil
• 2.5 tbsp dijon mustard
• 1 package of bacon
• 1 lemon
• 1 tsp sea salt

Instructions

1. To make dressing in food processor, combine yolks, mustard, lemon juice, and sea salt until smooth.
2. With food processor on, slowly pour in coconut and olive oil. The slower the better so the mayo doesn't break. Set aside.
3. In food processor, slice green and purple cabbage, set aside.
4. In a large pan cook bacon, until crisp then crumble it over the cabbage.
5. Add desired about of mayo to coleslaw. I used ¾ of what I made, then mix everything together.

Notes

Yolks at room temperature work better for emulsification.

Nutrition Information

Serving size: 6-8

3.2.2807

Posted on Allergy Free Wednesdays.

I’ve been avoiding desserts since I went overboard on Valentines Day. I still struggle with sugar cravings, which is why I made this side dish. These carrots are great because they are already pretty sweet, then when you add in a small amount of maple sugar and you can pretend you’re eating dessert. You can get organic baby carrots cheaply at Costco, so this dish is also budget friendly. Plus, even picky eaters will eat this.

Maple Glazed Baby Carrots

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Lauren Bolanos

Serves: 1

Ingredients

• ⅓ cup of grade b maple syrup
• 3 cups of baby carrots
• 1 tsp of sea salt

Instructions

1. Add baby carrots to a pan, then drizzle with the maple sugar.
2. Put on medium heat with lid on. The liquid from the cooking carrots and the maple sugar will steam the carrots . Stir occasionally
3. When carrots are almost done, remove lid and stir to evaporate remaining water, until carrots are soft when poked with a knife.
4. Transfer to bowl, then sprinkle with sea salt.
5. Tip: I've also left the lid off the entire time and added water when it evaporated as needed. This caramelized the carrots a little better, but it cooked them slower.

Nutrition Information

Serving size: 1 person

3.2.2925

To make this recipe, I based it on two recipes. My Nonni’s (grandmother) recipe and (my mom’s friend) Carol’s recipe. Carol’s stuffing uses exact measurements, Nonni’s does not. For my reference, I’ve included the original recipes:

Ingredients
l loaf of dried bread
4 stalks celery
2 onions
1tablespoon poultry seasoning
1 tsp thyme
3/4 stick butter
3/4 cup chicken broth
(nonni adds 2 eggs)

Directions
1. Saute onions, celery (nonni adds carrots like a mirapeaux) in butter.
2. Add poultry seasoning (nonni adds parsley).
3. Chop up bread and add to saute in bowl.  Add eggs and broth until moist.
4. Bake at 350 for 35 minutes.

Paleo Thanksgiving Stuffing

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Ingredients

• dried bread cubes from paleo almond muffins (about 10 muffins)
• 4 stalks of celery
• 3 chopped carrots
• 2 white onions
• 1 tbsp poultry seasoning (I used Frontier's salt-free blend)
• 1 tsp of coconut oil
• ¾ cup of homemade chicken bone broth
• 2 grass-fed eggs
• 4 links of grass fed beef breakfast sausage

Instructions

1. Make dried bread cubes from paleo almond muffins.
2. Saute onions, celery, and carrots in coconut oil.
3. Take sausage out of casing and add to saute mixture.
4. Once cooked, add dried "bread" cubes, to saute mixture.
5. Then add chicken bone broth until cubes are moist. Add more broth if necessary.
6. Add mixture to casserole dish, then mix two eggs into mixture.
7. Bake at 350 degrees fahrenheit for 35 minutes.

Notes

The total time for this recipe assumes you have homemade chicken broth and homemade dried paleo bread cubes.

Nutrition Information

Serving size: 6-8

3.2.2807