Category Archives: Sides

Sides

Slow Cooked Spaghetti Squash and Scallions

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spaghetti sqash and scallions

 

I am so excited I finally found a way to cook spaghetti squash. I hate cutting squash, but the slow cooker makes it extremely easy to cut in half and the strands are cooked perfectly. All the squash is in season right now, and I will be eating it regularly now that I know how to cook it properly.

Slow Cooked Spaghetti Squash and Scallions
 
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Ingredients
  • ½ cup of water
  • 1 spaghetti squah
  • ½ cup of scallions
  • 1 tbsp of grass-fed tallow (or coconut oil if vegan)
  • salt and pepper to taste
Instructions
  1. Add water and whole spaghetti squash to slow cooker. Cook on high for 2.5 hours
  2. Take squash out of slow cooker and let it sit until you can handle it.
  3. Slice open spaghetti squash and get out seeds
  4. Peel out strands with a fork
  5. Saute scallions and oil for a few minutes, then add squash.
  6. In pan, salt and pepper to taste.
Sides

Vegan Mashed Broccoli

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Growing up I loved mashed potatoes. I’ve been known to eat a whole bowl of it from Thanksgiving leftovers. Now that I’m trying to follow a low glycemic diet, I’ve found a lot of other yummy vegetables to mash. One of my favorite go-to recipes, in addition to mashed garlic and rosemary cauliflower, is mashed broccoli. Surprisingly, all it needs is a little salt and pepper to taste. For a Paleo recipe, use bone broth instead of water.

Vegan Mashed Broccoli
 
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Ingredients
  • 2 heads of broccoli
  • ⅓ cup of water
  • ¼ tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. Boil/Steam broccoli in a pot with water, until soft.
  2. Use an immersion blender or Vitamix to blend broccoli, water, salt and pepper.
  3. Season with additional salt and pepper if needed.
Nutrition Information
Serving size: 2-4

Sides

Paleo and Gluten Free Coconut Date Mousse

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I’ve had an amazing coconut date mousse at Cafe Gratitude and attempted to recreate it at home. Their food is pretty expensive, so I was very pleased that this came out so well. I don’t recommend using a low fat coconut milk. The fat from the coconut milk and the fiber from the dates keeps this from turning into jello, unless that’s what you want.

Paleo and Gluten Free Coconut Date Mousse
 
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Ingredients
  • 7 dates (use more or less depending on sweet preferences and size of dates)
  • 1 tbsp of gelatin (Great Lakes Unflavored Gelatin )
  • 1 can of coconut milk (Native Forest unsweetened classic )
  • ½ cup of water
Instructions
  1. Dissolve 1 tbsp of gelatin in water. I like to slowly whisk the gelatin into water with a fork, until it becomes a gel.
  2. Add gelatin mixture to a pan with coconut milk
  3. Heat until you see steam start to rise, don't boil or you will ruin the gelatin. This will make sure the gelatin is dissolved.
  4. Add liquid and dates to blender, taste test and add extra dates if desired.
  5. Chill in the fridge for 4 to six hours or until firm.
Notes
A half hour in the freezer will work for impatient people like me.
Nutrition Information
Serving size: 2
Sides

Sauteed Beet Greens with Leeks and Thyme

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Sauteed Beet Greens with Leeks and Thyme
 
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Ingredients
  • Beet Greens (about half a batch)
  • ½ Leek
  • 1 tsp of fresh thyme
  • 1 tbsp of coconut oil
  • salt and pepper to taste
Instructions
  1. Add coconut oil to pan
  2. Add in beet greens and try to wilt them down to half their size.
  3. Then add the chopped leeks and continue to beet greens are completely wilted
  4. Add fresh thyme, and make sure beet stalks are softened.
  5. Add salt and pepper to taste.
Sides

Mashed Rosemary and Garlic Cauliflower

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cauliflower-mash

This recipe tastes just like rosemary and garlic mashed potatoes, which is one of my favorite things to eat. Since white potatoes are a nightshade, this is a great alternative. Plus, it’s guilt free and low calorie since we using the less starchy cauliflower. This can be made paleo or vegan depending on the stock you use. I prefer grass-fed beef bone broth since I always have some in my fridge, but even water works well.

Mashed Rosemary and Garlic Cauliflower
 
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Ingredients
  • 1 cup of grass-fed beef bone broth (or water if vegan)
  • 1 medium to large cauliflower
  • 3-4 garlic cloves
  • 1 tbsp of fresh chopped rosemary
  • a pinch of salt and pepper
  • garnish with fresh chives (optional)
Instructions
  1. Add bone both to a pot with cauliflower. Let steam and boil for 20 minutes or until soft.
  2. Put broth and cauliflower in Vitamix with remaining ingredients or use an immersion blender.
  3. Adjust garlic and rosemary to your preferences. I prefer a ton of garlic and on the raw side, since garlic is great for your health, but you can roast a few cloves for a milder flavor.
  4. Add salt and pepper to taste.
Nutrition Information
Serving size: 6-8

Sides

Paleo Sweet Potato and Coconut Biscuits

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These yummy paleo sweet potato and coconut biscuits will help curve sugar cravings for breakfast or dessert. I am loving coconut flour right now. It smells amazing, is great for grain-free paleo recipes and the fat from coconut is heat stable and ideal for cooking.

Paleo Sweet Potato and Coconut Biscuits
 
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Serves: 4-6
Ingredients
  • 1 small sweet potato (around ¾ to 1 cup)
  • 6 tbsp of coconut flour
  • 3 eggs
  • 1 tsp baking soda
  • 1 tsp coconut oil
  • a pinch of himalayan sea salt
Instructions
  1. Bake sweet potato in oven until soft. 350 degrees is best for baking biscuits later.
  2. Mix eggs, coconut flour, salt and baking soda in a bowl. Then mix in the sweet potato and coconut oil.
  3. Line cookie sheet with parchment paper
  4. Spoon biscuits onto paper, it makes nine biscuits .
  5. Bake at 350 degrees for 25-30 minutes or until golden brown.