Side Dishes

Garlic Green Beans

Serves: 4/Cal: /Fat: 6g/Carb: 13g/Prot: 2g
  • 1 lb green beans, trimmed
  • 3 garlic cloves, minced
  • 1/4 cup coconut aminos
  • 1 Tbsp rice vinegar
  • 2 Tbsp ghee
  • 1/8 to 1/4 tsp sesame oil, optional
  • Salt to taste
  1. Bring large pot of water generously seasoned with salt to a boil over medium-high heat.
  2. Add green beans and blanch for 2 minutes.
  3. Transfer to ice bath to stop cooking, then drain.
  4. Heat the clarified butter in a saute pan over medium-high heat.
  5. Once hot, add garlic and cook about 30 seconds.
  6. Add green beans, coconut aminos, rice vinegar and sesame oil (if using), toss to coat.
  7. Season to taste with salt.
  8. Cook for 3-5 minutes, stirring frequently until the sauce has reduced and green beans are just starting to get tender.
  9. Transfer to serving bowl, drizzle with remaining sauce and serve.


Creamy Cucumber Salad

Serves: 4/Cal: /Fat: 10g/Carb: 4g/Prot: 1g
  • 1 lb cucumber, sliced
  • 1/4 cup mayonnaise
  • 1 Tbsp fresh dill, finely chopped
  • 1 Tbsp fresh chives, finely chopped
  • 1 Tbsp white wine vinegar
  • Salt & Pepper, to taste
  1. In large bowl, combine mayo, dill, chives, vinegar, salt & pepper.
  2. Add cucumber slices and stir gently until combined.
  3. Refrigerate or serve immediately.