Side Dishes

Rich Mushroom Mix

Prep: 10 min/Servings: 6/Cal: 100/Fat: 6g/Carb: 8g/Prot: 4g
  • 1 yellow onion, chopped
  • 1 pd mushrooms, halved
  • 1/2 cup ghee, melted
  • 1 tsp Italian Seasoning
  • A pinch of salt and black pepper
  • 1 tsp sweet paprika
  1. In your slow cooker, mix mushrooms with onions, ghee, Italian seasoning, salt, pepper and paprika. Toss to combine
  2. Cover and cook on low for 4 hours.


Paelo Pesto

Prep: 10 min/Servings: 2 cups/Cal: 301/Fat: 32.9g/Carb: 2g/Prot: 1.6g
  • 2 cups packed fresh basil leaves
  • 1/2cup walnuts
  • 1/2cup olive oil
  • Juice of 1 lemon
  • Freshly ground black pepper, to taste
  1. Put the basil in a food processor and plus until well chopped. Add the walnuts and continue chopping.
  2. Slowly stream in the olive oil and lemon juice and puree until you have a smooth sauce. Season with freshly ground black pepper.
  3. Refrigerate any leftover sauce.
NOTE: Try using other herbs for a variety of flavors. Mint and Cilantro work especially well.

Roasted Vegetable Medley

Prep: 15 min/Serves: 6/Cal: 191/Fat: 5g/Carb: 34.6g/Prot: 4g
  • 2 TBSP olive oil
  • 1 lg yam, peeled & cut into 1" pieces
  • 1 lg parsnip, peeled & cut into 1" pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1" pieces
  • 1 bunch fresh asparagus, trimmed & cut 1" pieces
  • 1/2 cup roasted red peppers cut into 1" pieces
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  1. Preheat oven to 425 degrees. Grease 2 baking sheets with 1 TBSP olive oil.
  2. Place yams, parsnips & carrots on baking sheet. Bake for 30 mins, then add zucchini & asparagus and drizzle with remaining 1 TBSP of olive oil. Continue baking for 30 mins until tender.
  3. Once tender, remove from oven and allow to cool for 30 mins on baking sheet.
  4. Toss the roasted red peppers, garlic, basil salt and pepper in a large bowl until combined. Add roasted red pepper mixture to vegetables and toss to mix.
  5. Serve at room temperature or cold.


Maple Roasted Brussels Sprouts with Bacon

Serves: 6/Cal: 175/Fat: 12.1g/Carb: 13.6g/Prot: 4.8g
  • 1 pd brussels sprouts, trimmed
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp pure maple syrup
  • 4 slices of bacon, cut into ½” pieces
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  1. Preheat to 400 degrees.
  2. Place brussels sprouts in single layer in baking dish.
  3. Drizzle with olive oil and maple syrup; toss to coat.
  4. Sprinkle bacon over top, season with salt & pepper.
  5. Roast until bacon is crispy and brussels sprouts are caramelized about 45 minutes; stirring halfway through.


Baked Sweet Potatoes

Serves: 4/Cal: 321/Fat: 7.3g/Carb: 61g/Prot: 4.8g
  • 2 Tbsp olive oil
  • 3 large sweet potatoes
  • 2 pinches of dried oregano
  • 2 pinches of salt
  • 2 pinches of pepper
  1. Preheat oven to 350 degrees.
  2. Coat bottom of baking dish or non-stick baking sheet with olive oil, just enough to coat.
  3. Wash and peel sweet potatoes.
  4. Cut into medium size pieces.
  5. Place in baking dish or on baking sheet.
  6. Sprinkle with dried oregano and salt & pepper.
  7. Toss to coat all potatoes with oil and seasonings.
  8. Bake approximately 1 hour or until tender.


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.