A Few Fantastic Side Dishes!

Steamed and grilled veggies are great, but get old fast, even with new spices and sauces to spice them up. Try one of these sides to add texture and variety to your paleo life.

Not Potato Salad

  
1 head cauliflower, chopped into small florets
2 stalks celery, diced
1/4 yellow onion, finely diced
1 Tbs fresh parsley/or dill, finely chopped
2 eggs, hard boiled, shelled, and diced
2 slices crisped bacon, chopped
2 Tbs paleo mayo (see 'The secret is in the sauce' blog)
1 Tbs dijon mustard
½ tsp sea salt (optional)


Instructions

Add 1" of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl
Add celery, onion, parsley, and egg.
Stir in mayonnaise, Dijon mustard, and sea salt (if desired).
Top with bacon
Serve immediately or store in refrigerator.


 

Bacon wrapped Asparagus

• 1 bunch asparagus 

• 6-8 slices bacon

 
Instructions

1. Preheat oven to 400 Degrees
2. Trim about an inch of the bottom of each asparagus stalk
3. Wrap 4-5 stalks tightly with a single slice of bacon and place on an ungreased baking sheet. Repeat until all asparagus is wrapped.
4. Bake for 10-12 min.

*For more flavor, you can top the asparagus with this paleo hollandaise sauce.


 

Paleo Hollandaise Sauce

• 3 tablespoons coconut oil, heated to about 95 degrees F
•  2 med egg yolks
•  1 tablespoon lemon juice
•  1/2 teaspoon salt
•  1/8 teaspoon paprika 

 
Instructions

1.  Fill a blender with boiling water and cover with the lid. Let it sit for 10 minutes. Thoroughly dry the blender, then blend the egg yolks and lemon juice.
2. With the blender on low, slowly pour in the hot coconut oil in a steady stream
3. Season with salt and paprika, then pulse a few times to combine.
4. Serve immediately

Quick Baked Sweet Potato

 


No need to fear sweet potatoes. They are recommended for occasional consumption in the Paleo For Athletes book. So enjoy this quick but comforting side dish.

•  2 Whole sweet potatoes, washed
•  4 TBS chopped nuts(almonds, walnuts, pecans)
•  2 TBS Honey or Maple syrup

 Cut a single slit through the top of the potato and place on a microwave safe plate. Microwave on high for 5-10 min, checking regularly to see if potato is cooked to desired softness. Immediately split potato open and garnish with 1/2 the honey(or syrup), and half the nuts.

 

 

 Not Really Fried Rice?(Spaghetti squash)

 

A nice Asian style vegetable side dish that goes well with a nice teriyaki steak or chicken, or add another protein directly to the "rice" for a complete entree!

•  1-large Spaghetti squash
• 2-eggs
• 2-TBS coconut oil
• 1/2-cup frozen(thawed) or fresh baby peas
• 1-cup chopped mushrooms
• Brags Liquid Amino's-to taste
• Sesame oil(optional) to taste
• Salt/pepper to taste

1. Wash spaghetti squash and cut 6 slits in the top( slits have to be wide enough to let steam vent). Place in microwave safe bowl and nuke on high for 6 minutes. Rotate squash and microwave another 6 min. Slice squash in half( carefully it will be extremely hot). Scoop out seeds, then allow to cool for several minutes.
2. Once flesh is cooled enough to handle, scoop out with a fork onto a clean dish towel, so as to let the strands separate. Wring out the squash in the dish towel, leaving as little water as possible and set aside.
3. Heat oil in a wok and saute together the mushrooms and peas. Crack each egg into the wok and roughly scramble.
4. Add the drained spaghetti squash and mix well.
5. Slowly add Bragg's amino's 1 TBS at a time until desired flavor is reached.
6. Add 2-3 drops of sesame oil and slat/pepper as desired
7. serve

Mashed Cauliflower (Nomnompaleo.com)

 

•  1 head cauliflower
•  2 TBS buttery sticks
•  4 cloves garlic
•  salt and pepper to taste
•  Chives (optional garnish)

Put about an two inches of water into stock pot with steamer insert and bring to boil. While waiting for water to boil, prepare cauliflower by removing leaves and stem and cutting into chunks. Coarsely chop garlic...I use about 4 cloves... but you can add or subtract. When water is boiling, turn down to maintain light boil and add cauliflower and garlic to pot. Salt and pepper to taste after the first half of cauliflower, then on top. Steam until soft. Drain and put all ingredients, including the earth balance, into food processor and blend until creamy. Add salt/pepper to taste. I sometimes add a dash of nutmeg.

Balsalmic Mushroom Cabbage  

 

A surprisingly delicious arrangement of flavors that compliments fish and chicken nicely while adding color to your plate.

• 1/2  head of purple cabbage, chopped
• 1 medium yellow onion chopped
• 8 oz of chopped baby bella mushrooms
• 6 TBS olive oil
• 2 TBS Balsalmic Vinegar 
• salt and pepper to taste

1.  In a large pot or wok, Saute the onion and mushrooms in 1 TBS of olive oil, until onion is browned.  

2.  Add the purple cabbage and remaining olive oil, sautee over medium heat for approximately 15 min until cooked to desired tenderness is achieved.

3. Add balsalmic vinegar a TBS at a time, add more to taste

4.  Add salt and pepper to taste

5.  Serve:)