side dishes

Radish and Mango Salad

Ingredients ½ lime, zested and juiced 2 T champagne or white wine vinegar 1 T honey 3 T olive oil Salt and pepper, to taste 1 mango, peeled and sliced 8 radishes, thinly sliced 1 English cucumber, thinly sliced 4 ounces arugula or baby spinach 1/4 cup fresh mint leaves   Instructions In a small bowl, whisk together lime zest and juice, vinegar, and honey. Slowly drizzle in oil while whisking, ...

Rockin’ Raw Kale Salad

Ingredients 1 cup sunflower seeds ¼ cup lemon juice 3 T honey 2 T minced ginger 1 ½ teaspoon Celtic Sea salt, or to taste 2 bunches kale, tough stems, removed and leaves chopped 2 apples, chopped 1 bunch of radishes, quartered 1 avocado – pitted, peeled, and chopped   Instructions Soak sunflower seeds in water for 4 to 6 hours. Drain. Blend lemon juice, honey, ginger, and salt. Toss ...

Spiced Broccoli and Carrot Ribbon Salad

Ingredients 2 T plus ¼ teaspoon Celtic Sea salt, divided 3 heads broccoli, cut into florets 5 carrots, shredded or cut into ribbons ½ cup parsley, minced 10 dried, pitted plums (prunes), diced 1 cup toasted almonds, chopped 3 lemons, juiced 2 T maple syrup 4 teaspoons cumin, toasted (see note) ¼ teaspoon cayenne ¼ teaspoon pepper 2 to 3 T olive oil   Instructions Bring a large pot of ...

Roasted Brussels Sprouts

Ingredients 1 ½ pound Brussels sprouts, ends trimmed and yellow leaves, removed 3 T. olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper   Instructions Preheat oven to 400°F. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Pour onto a baking sheet and place it on the center oven rack. Roast in preheated ...

Stir-Fried Veggies With Quinoa

Ingredients 1 cup quinoa, cooked 2 T. coconut oil ½ cup broccoli, chopped 2 carrots, chopped 1 medium onion, chopped ½ cup bok choy leaf and stem, chopped 1 red bell pepper, seeded and chopped 4-6 ounces of mushrooms, any variety 2 T. balsamic vinegar   Instructions 1. Prepare quinoa according to package directions. 2. While quinoa is cooking, prepare vegetables. 3. In a large sauté pan, melt coconut oil. ...

Roasted Root Vegetables

Ingredients 1 bunch (approximately 1 pound) beets, red or golden, trimmed, scrubbed and chopped 1 butternut squash, peeled, seeded and chopped 1 large yam, peeled and chopped 1 large parsnip, peeled and chopped 1 large carrot, peeled and chopped ½ red onion, chopped 6 cloves garlic, chopped or whole 3 T. fresh thyme leaves 3 T. extra-virgin olive oil Sea salt and pepper to taste   Instructions 1. Preheat oven ...

Twice Baked Sweet Potatoes with Blueberries and Pecans

Ingredients: 3 sweet potatoes 1/2 tablespoon butter 2/3 cup pecans 1/3 cup blueberries, fresh or frozen   Instructions: Preheat the oven to 400 degrees F. Place sweet potatoes in the oven on a baking sheet. Cook until a fork can easily puncture the sweet potato (about 40-50 minutes). While the potatoes are baking, melt the butter in a skillet on medium heat. Add the pecans and stir, allowing them to ...

Corn and Blueberry Salad

Ingredients: 6 ears of fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped 2 tablespoons fresh lime juice 2 tablespoons extra virgin olive oil 1 tablespoon honey 1/2 teaspoon ground cumin 1/2 teaspoon salt   Instructions: In a dutch oven bring salted water to a boil. Add corn. Cook ...

Tomato, Cucumber and Avocado Salad

Ingredients: 1 green bell pepper 1 1/2 cups cherry tomatoes, quartered 1 cucumber 1 ripe avocado 1 tablespoon red wine vinegar 1/4 cup olive oil juice of 1 lemon salt and pepper, to taste 2 tablespoons fresh cilantro or parsley (pick your favorite!) Instructions: Chop your veggies, removing any seeds/skins/stems. Whisk together olive oil, vinegar, lemon juice, salt, pepper and fresh herbs of your choosing and pour over salad. Toss ...

Cranberry Chicken Stuffed Squash

Ingredients: 2 small butternut squash 1 tablespoon coconut oil, plus more as needed 4 (boneless, skinless) chicken thighs 1 onion 2 cloves garlic 2 large parsnips 1 cup cranberries 1 teaspoon fine sea salt 1/2 teaspoon black pepper Parsley leaves, for garnish (optional)   Instructions: Preheat the oven to 400 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Fill a large baking dish with an ...
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