Tag Archives: side dish

Easy Tahini Broccoli Slaw

Easy Tahini Broccoli Slaw

broccolislawfront

I needed a quick and easy side to go with lunch today so I opened the fridge and remembered I had just bought a bag of organic broccoli slaw at Trader Joe’s yesterday. As soon as I bought it, I knew tahini was going to be involved.

This slaw literally took me 5 minutes from start to finish. If you have a last minute bbq or party to go to and want to bring something healthy and delicious, this can be your go-to dish. It feeds 10+ people as a side dish. If you make it for the family and have leftovers, they keep really good too.

broccolislaw

This slaw is right up my alley. It was already shredded, only has 25 calories per serving, 2 grams of protein and 2 grams of fiber just from the slaw. There is even more protein from the tahini so it makes a great meal on its own. So easy, so tasty, so healthy.

broccoli tahini slaw carrot fiber protein almond milk cumin lemon salad paleo gluten free

Easy Tahini Broccoli Slaw
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegan
Serves: 10
Ingredients
  • 1 12 ounce bag of broccoli slaw or any other slaw variation you like
  • 4 tablespoons tahini
  • 4 tablespoons unsweetened almond milk
  • 3 tablespoons lemon juice
  • 1½ tablespoons sesame seeds (optional)
  • 1 teaspoon minced garlic (I use the kind that comes in a little jar)
  • 1 teaspoon cumin
  • Dash of salt/pepper to taste
Instructions
  1. Put broccoli slaw in a large bowl, set aside.
  2. In a medium bowl combine all other ingredients and whisk until combined.
  3. Pour dressing over slaw and mix so all of the slaw is covered.
  4. See how easy?

 

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Paleo Mexican Shrimp Cocktail

Paleo Mexican Shrimp Cocktail 

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

I know Spring will be here eventually but you would never know it from the snow storm we had yesterday. In APRIL no less. I wanted to make something fresh and fabulous to remind me that one day we will be in shorts having backyard parties and will feel the warm sun on my face.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

This recipe is so easy. Look at all the colors. So there you go, it’s easy, pretty, Paleo, delicious, makes a great appetizer or summer salad.  I made lettuce wraps with mine.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

Paleo Mexican Shrimp Cocktail
 
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Paleo Mexican Shrimp Cocktail
Author:
Recipe type: Salad, Paleo, Seafood, Protein
Serves: Many
Ingredients
  • 1 lb medium shrimp (cooked, peeled, deveined)
  • 1 cup red onion, diced
  • 1 cup cucumber, peeled and diced
  • 1 stalk of celery, diced
  • 1 jalapeño pepper, minced
  • 3 fresh chopped roma tomatoes with juice
  • 3 tbsp lime juice
  • 1½ tbsp hot sauce (I used sriracha)
  • 1 avocado, chunked
  • Sea salt and pepper to taste
  • **Optional: 1 tbsp chopped cilantro**
Instructions
  1. Slice shrimp into chunks, I cut mine into thirds.
  2. In a large bowl, combine everything, adding avocado last.
  3. Let marinate in the fridge for about an hour.
  4. Serve. Yes, it's that easy.

 

Crispy Shredded Brussel Sprouts

Crispy Shredded Brussel Sprouts (with optional bacon)

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

The bacon in this recipe is totally optional. The brussel sprouts are delicious and full of flavor without it so it can easily be made paleo and vegan.

Crispy Brussel Sprouts
 
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Crispy Brussel Sprouts
Author:
Recipe type: Paleo, Vegan
Ingredients
  • 3 cups shredded brussel sprouts
  • 1 teaspoon coconut oil
  • ½ teaspoon minced garlic
  • 4 tablespoons vegetable broth
  • 1 tablespoon finely diced onion
  • 1 teaspoon coconut palm nectar or coconut palm sugar (can sub with brown sugar but recipe will not be paleo if you use it)
  • pinch salt and pepper
  • **Optional: 4 slices crispy bacon**
Instructions
  1. **If using bacon, cook until crispy then finely chop**
  2. Chop nubby off of the brussel sprouts and peel off any unattractive leaves. Slice brussel sprouts in half and finely chop until shredded. I used my food processor to shred them but you can do it by hand too.
  3. In a large skillet heat oil and add onion, garlic, vegetable broth, salt/pepper and coconut palm nectar. Saute for a couple of minutes on medium, stirring making sure everything is combined.
  4. Stir in brussel sprouts and combine. (If using bacon, add that as well)
  5. Continue heating on medium to low for about 15 minutes stirring every couple of minutes. The mixture should crisp up and start to brown. Make sure to stir so that it crisps up throughout.
  6. Serve alone or top with your favorite protein.

 

Enjoy!

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Blue Cheese and Glazed Walnut Cabbage Salad

Blue Cheese and Glazed Walnut Cabbage Salad

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

I found this beautiful salad recipe at EatingWell.com had to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.

Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.

Blue Cheese and Glazed Walnut Cabbage Salad
 
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Tangy Vinairgrette
Author:
Recipe type: Salad Dressing
Serves: 8
Ingredients
  • **VINAIGRETTE**
  • 3 tablespoons red wine vinegar
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **CANDIED WALNUTS**
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grass-fed butter (non grass-fed can be used)
  • 1 cup walnuts
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **SALAD**
  • 8 cups pre-cut shredded cabbage mix or chop your own
  • 2 scallions thinly sliced
Instructions
  1. **VINAIGRETTE**
  2. Combine all ingredients and blend in a mini food processor or Nutribullet until creamy.
  3. **WALNUTS**
  4. Heat olive oil and butter over medium heat.
  5. Add walnuts and cook for 2 minutes, stirring.
  6. Add salt, pepper and maple syrup.
  7. Lower heat and continue cooking for 3 - 5 minutes while the walnuts caramelize.
  8. Remove from heat and place on a parchment paper or wax paper lined plate to cool. Separate the nuts before cooled completely.
  9. Let cool completely for about 5 minutes.
  10. **SALAD**
  11. Place cabbage in a large bowl topped with scallions mix.
  12. Toss with vinaigrette.
  13. Serve topped with blue cheese and walnuts.

 

candied walnut organic maple syrup olive oil grass fed butter

This salad compliments any meal as a side but is tasty enough as a meal on it’s own topped with a chicken breast or steak sliced thin.

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

 Your taste buds will thank you or they’ll thank me, either way there will be happiness.

 

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Sweet Potato Quinoa Mash

Sweet Potato Quinoa Mash

I love quinoa and I love sweet potatoes so when I found this recipe on one of my favorite blog sites I wanted to try it.  I tweaked it slightly by cooking the quinoa in organic coconut milk instead of plain water just like in my previous quinoa breakfast recipe.  I figured this would sweeten the recipe even more and it did.  The only hiccup was that in adding the coconut milk, they did not bake up crisp like in the original recipe into patties.  So Sweet Potato Quinoa Mash was born and it is SO good.

This side dish is super delicious, full and flavor and very nutritious:

  • 1/2 cup of quinoa has 12 grams of protein and 6 grams of fiber
  • Each sweet potato has 2 grams protein and 4 grams of fibersweet potato quinoa side dish vegetarian vegan protein fiber healthy potassium vegetable

Use organic whenever possible

Sweet Potato Quinoa Mash
 
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Sweet potato and quinoa mash is a delicious and nutritious side dish to any meal. It has so much flavor.
Author:
Recipe type: Vegetable
: Vegan
Serves: 4
Ingredients
  • 2 medium baked sweet potatoes (skins discarded)
  • 2 cups cooked quinoa (cooked in coconut milk)
  • 2 scallions, chopped fine
  • 1 tsp minced garlic
  • ½ tsp sea salt
  • ½ tsp red pepper flakes
  • 1 tsp cumin
  • ¼ cup olive oil
Instructions
  1. In a large bowl, mash the baked sweet potatoes (minus the skins) using a fork. Mash until only small chunks of sweet potato are left.
  2. After sweet potato is mashed, mix in quinoa, scallions, garlic, salt, red pepper flakes and cumin. Mix thoroughly.
  3. Once everything is mixed, heat on the stove on low for a few minutes, just to heat up.
  4. That's it, serve.

 

Needless to say, this side dish is a great source of protein and fiber.  Serve as a side at family dinners or show off and make it for the holidays.  Everyone will be asking for the recipe.  Best combination possible, delicious and nutritious.