Category Archives for "Side Dish"

Garlic Roasted Broccoli

I love broccoli, but I can't eat it plain every time! This is a great way to add some flavor to your broccoli but still keep the prep and cook time simple. It comes out delicious!

  • 2 heads of broccoli, cut into florets
  • 3 tablespoons olive oil
  • 5 cloves of garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon juice
  • Pinch of red pepper flakes (optional)

Preheat the oven to 400 degrees F.

In a large bowl, toss the broccoli florets with olive oil, garlic, salt, and pepper. Spread the broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Simple Garden Tomatoes

Right now is the perfect time for some tomatoes fresh out of the garden! Pick a few of your own and dress them up with this simple but delicious recipe!

  • 3 garden fresh tomatoes (or however many desired)
  • Olive oil
  • Mrs. Dash’s Garlic & Herb seasoning

Slice tomatoes and lay out on plate or serving dish. Brush on olive oil with a pastry brush. Sprinkle on Mrs. Dash’s Garlic & Herb seasonings (all Mrs. Dash seasonings are salt free). Cover and let sit for 30 minutes to an hour at room temperature.

Introducing You to Jicama

Did you know that I am not normal? And maybe you aren’t either!

And I mean that in a good way.

I’m not normal in the sense that I want to be the best version of the healthiest me I can be. I am constantly looking for ways to challenge myself to become better.

Sadly, that's not normal.

Most people just coast through life not wanting to put in the time or effort to be the best.

Unfortunately, most people coast through life accepting their health as unchangeable. They do what is typical in our society - eat too much, sit too long, go for the easy way out.

I enjoy physical activity! I prep food every week. I care what goes into my body. And I'm guessing but I probably eat more than the average person when it comes to vegetables.

I don't have any hard data on this, but just by talking with hundreds of people, I would guess the average person consumes less than two servings of vegetables per day.

And most of those are the same ones, over and over again.

A lot of people just don't know what or how to cook certain foods.

My biggest challenge doing this over the computer is that while I can tell you all about a certain vegetable, I can show you what it looks like, I can even tell you what is great about a certain veggie... until I can get you to experience it, it’s just to ‘weird’ to even think about.

I’m going to introduce you to jicama today. Just to say it seems a bit odd, but think of the first letter as being an “H”. It looks a bit like an odd shaped potato. In fact you would peel it like a potato and the inside reminds me of a white potato. BUT the similarities stop there. It tastes different, in fact ,you can eat it raw or cooked.

Jashbrowns are a favorite way to cook jicama for rockstar Jennifer.

I peel the jicama, which is a root vegetable, and then slice it into thin French fry shapes. I add these to a taco salad so that I have crunch without a taco shell. My kids love it this way too.

Check out this recipe highlighting jicama paired with cucumbers as a side dish.

Jicama Cucumber Salad with Chili Dressing

  • ¼ cup cider vinegar
  • 1 tablespoon avocado oil
  • 2 teaspoons minced onion
  • 1-1½ teaspoons chili powder, plus more for garnish
  • ¼ teaspoon salt
  • 2 cups diced peeled jicama
  • 1 medium English cucumber, peeled, seeded and diced
  • 2 tablespoons chopped fresh mint

Puree vinegar, oil, onion, chili powder and salt in a blender until smooth. Toss jicama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes. Sprinkle the salad with more chili powder before serving, if desired.

A simple concept - eat five servings of vegetables every day. I’m hoping I’ve given you enough education so that jicama doesn’t feel so weird when thinking of vegetables. By adding jicama to your grocery list, you can up your vegetable count.

To your best health,
Coach Nancy

D.A. Summer Salad

Rock stars Deb and Adam have been talking up a new salad they created for months. They practically handed me all the ingredients one day so I could make this salad. It was delicious just as they said. Why, oh why, did it take me so long? I am grateful I made it before the summer was over. This is going to be hit for picnics.

D.A. Summer Salad

  • 2 bags Brussels sprouts & kale mixture from Trader Joe's
  • Double recipe of Creamy Italian Dressing (see below for single recipe)

Mix, chill, and serve. Yep, it's that easy.

If you don't have access to a Trader Joe's, this will take a bit longer. You can also be creative as this recipe will work wonderfully with coleslaw mix, riced broccoli, or any blend of greens. You'll need about 6 cups of greens.

  • 4 cups sliced Brussels sprouts (sliced as if you were making coleslaw)
  • 2 cups very thinly sliced kale
  • 1/2 cup thinly sliced red cabbage
  • Double recipe of Creamy Italian Dressing (see below for single recipe)

Creamy Italian Dressing

  • 2 tbsp homemade mayo (recipe below)
  • 1 tbsp balsamic vinegar
  • 1 clove garlic
  • 1 tsp Italian herbs
  • Salt & pepper, to taste

Mix all ingredients in a blender. If mixture is too thick, add either vinegar or water. Remember, your dressing will get slightly more liquidy as you toss it with your salad.

Homemade Mayo

  • 1 egg
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1 1/4 cup light olive oil

Place egg, dry mustard, salt and lemon juice in the blender. Add 1/4 cup of olive oil and whirl until well mixed. Slowly incorporate the remaining olive oil. Drizzle it in with as small a stream as possible. You'll hear it start to emulsify. Don't rush this. Be patient. Continue to blend until the oil is incorporated and your mayo is light and fluffy.

Avocado Slaw

This recipe is one for the summer. It will be a refreshing side to any barbecue meal you make during the nice weather that's coming up!

Avocado Slaw

  • 1 bag cole slaw mix
  • 2 avocados
  • 1/2 cup sour cream
  • 3 tablespoons lime juice
  • Salt & pepper, to taste

Mash avocados in a large bowl. Add sour cream, lime juice, salt, and pepper, and mix together with avocados. Add the cole slaw mix and stir until everything is well combined.

Super Salad Dressings

Make one for dinner tonight!

Salad dressing are super easy to make. Since you don’t use large amounts, you don’t have to make it every day.

The easiest is to slice a lemon in wedges and squeeze one slice on your salad. Great flavor!

Or, you can try one of these more traditional salad dressings.

  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder (for a real garlic flavor – 2 garlic cloves, minced)

Combine all ingredients, shake together, and voilà!

If you have more time...

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 entire bulb of garlic (roast in the oven for an hour and cool, then squish the contents into your salad dressing container)
  • 1/4 teaspoon of salt

Mix everything together - super yummy!

Caesar Dressing

  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper

Combine everything, shake well, and serve.

To your best health,
Coach Nancy

Watermelon Salad with Balsamic Dressing

This salad will get you ready for the warmer weather. It's the perfect dish for a summer barbecue. It's excellent with grilled shrimp or chicken, and you can also place this salad on top of lettuce greens.

Watermelon Salad with Balsamic Dressing

by Coach Nancy

  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove of garlic, minced
  • Salt and pepper, to taste
  • 1 medium seedless watermelon, cubed
  • 1/2 red onion, thinly sliced
  • 3/4 cup fresh mint, chopped
  • Black pepper, to taste

In a small mixing bowl, whisk together vinegar, olive oil, mustard, and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.

Spread two-thirds of the watermelon on a serving platter. Top with red onion and mint, then season with pepper. Pour dressing over salad and garnish with remaining watermelon cubes.

Zucchini & Summer Squash Sauté

I love adding a little bit of basil to this dish for an extra pop of flavor. Dean’s favorite way to make this is to cook it until the squash is golden brown.

Zucchini & Summer Squash Sauté

by Coach Nancy

  • 2 zucchini, sliced thin
  • 2 summer squash, sliced thin
  • 2 garlic cloves, minced
  • Coconut oil
  • Salt & pepper, to taste

Heat the coconut oil in a large skillet over medium heat. Add in the zucchini and summer squash. Sauté for 10 to 15 minutes. Add in the garlic and cook for another 3 to 5 minutes. Add salt and pepper to taste.

Baked Eggplant Fries

A lot of our recent recipes have been great side dishes, and this one is no exception. The seasonings give the eggplant great flavor and you're still able to get the crispiness of fries that everyone loves by baking them.

Baked Eggplant Fries

by Coach Nancy

  • 1 medium eggplant
  • 1½ cups almond meal
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon extra virgin olive oil

Preheat oven to 450 degrees. 

Slice the eggplant into fry shapes (no need to peel the eggplant).

Line a baking sheet with parchment paper. Stir together the almond meal, rosemary, thyme, paprika, and salt. In a separate shallow dish, stir together the egg and the olive oil.

Dip each eggplant fry into the egg mixture and then roll in the almond meal. Place on the parchment lined baking sheet. Bake for 20-25 minutes, turning them once. The fries will be done when crispy and browned. Serve right away.

Cauliflower Rice

This recipe has some great flavors and is a little spin on the basic cauliflower rice. You can always change up the ingredients to suit your taste or the meal it is going with. You can also add ground pork, ground turkey, shrimp, or chicken for a protein source.

Cauliflower Rice

by Coach Nancy

  • 1 head cauliflower, "riced"*
  • 2 tablespoons coconut oil
  • 2-3 carrots, chopped
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
  • 2 eggs, whisked
  • 3-4 tablespoons coconut aminos
  • Sea salt, to taste

In a large skillet, sauté the garlic in coconut oil over medium heat. Add in the carrots and a splash of water to prevent sticking and cook for 8 minutes, or until crisp-tender. Then add the green onion and egg, which will start to cook quickly.

Add in the cauliflower rice, along with coconut aminos and salt. Stir to combine and heat through, about 4-6 minutes.

Adjust the seasonings to taste, and then serve piping hot! 

*To ‘rice’ cauliflower, run it through a food processor using the grating blade. You can also hand grate the cauliflower if you enjoy a bit more messier approach.

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