Category Archives for "Side Dish"

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.

Roasted Carrots

Another super simple, yet delicious side dish to go with your choice of protein! Seriously, this can be added to any meal and you might just have have all the ingredients on hand to try it tonight.

Roasted Carrots

by Coach Nancy

  • 2 large bunches of carrots
  • ¼ cup ghee
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon sea salt
  • Dash of pepper

Preheat oven to 350 degrees. Wash, peel, and cut carrots into 1 inch sections. Lay flat on a baking pan or dish lined with parchment paper. Pour the ghee over the carrots. Add remaining ingredients and mix until carrots are fully coated. Bake for 1 hour. Enjoy!

Roasted Butternut Squash

Simple. Easy. Delicious. This recipe is all of those things. You really can't get much simpler than this, and it tastes wonderful as well. Enjoy this as a side dish with your next meal.

Roasted Butternut Squash

by Coach Nancy

  • 1 butternut squash
  • Olive oil

Preheat oven to 350 degrees. Cut butternut squash in half and scoop out the seeds. Slice the squash into ½ moon or ¼ moon shapes, about ½ inch thick, depending on the size of your squash. Add these to a pan and drizzle with olive oil. Bake for an hour or until soft. Eat and enjoy.

Psst. You don't have to peel the squash. The skin is edible. I promise.

Roasted Asparagus

A simple yet delicious way to get your veggies in! It's super easy to whip up and makes a great side.

Roasted Asparagus

by Coach Nancy

  • 1 bunch asparagus
  • 1-2 tablespoons coconut oil, melted
  • Sea salt and black pepper, to taste

Preheat your oven to 375 degrees.

Rinse asparagus under cold water. Grab asparagus spears near the tip with one hand and near the base with the other hand. Bend ends together until spears naturally snap. Discard the bottom portions.

Toss asparagus with coconut oil, then sprinkle with salt and pepper. Lay asparagus on a backing sheet covered with parchment paper. Bake for 12-15 minutes, or until asparagus is tender.

Taco Stuffed Squash & Spanish Cauliflower Rice

Taco Stuffed Summer Squash Boats
Recipe Type: Main Dishes
Author: Coach Nancy
Sara from Epsom sent the recipe along to me and it was fabulous! Try it with the Spanish Cauliflower Rice below for a Mexican inspired meal.
Ingredients
  • 4 medium summer squash, cut in half lengthwise
  • 1 pound cooked chicken
  • 2 cups spinach
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ onion, chopped fine
  • ½ green pepper, chopped fine
  • 4 ounce can tomato sauce
  • ¼ cup water
  • ½ cup scallions or cilantro for topping
  • ½ cup salsa
Instructions
  1. Preheat oven to 400 degrees.
  2. On bottom of large baking dish, arrange squash face up.
  3. In a pan, add chicken, spinach, spices, onion, pepper, tomato sauce, and water, and stir to combine. Simmer 5-10 minutes.
  4. Fill each squash boat with chicken mixture. Cover with foil and bake 45 minutes or until squash is soft.
  5. Garnish and serve with salsa.

 

Spanish Cauliflower Rice
Recipe Type: Side Dishes
Author: Coach Nancy
Kirk from Concord sent me this recipe and it pairs perfectly with the Taco Stuffed Summer Squash Boats.
Ingredients
  • 4 cups “riced” cauliflower
  • 1 teaspoon coconut oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, diced small
  • 1 jalapeno, seeds & membrane removed, minced (or jarred jalapenos)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium high heat. When hot, add the onions and jalapeno and sauté until just tender, about 2-3 minutes.
  2. Add the cumin, paprika and cayenne pepper, and cook until fragrant, about 2 minutes.
  3. Add the garlic, tomatoes, and cauliflower, and sauté until the cauliflower is just tender, about 2 minutes.
  4. Add the tomato paste, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
  5. Garnish with chopped cilantro.

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Stuffed Acorn Squash Recipe for Any Time of the Day

Fall is on its way. Soon you'll see many grocery stores, farmer markets, and CSA's with squash highlighting the shelves. This recipe is great as a side dish, as the main course, for breakfast, reheated at lunch, served to company, or at your family's table. 

Stuffed Acorn Squash Recipe

1 large acorn squash *

1 pound ground sausage

1 onion

1 apple, any variety

6 slices bacon

1Tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

2 teaspoon dried thyme

2 teaspoon fennel seeds

1 teaspoon ground sage

1 teaspoon black pepper

½ teaspoon cinnamon

½ teaspoon sea salt

¼ teaspoon nutmeg

Preheat oven to 375ºF

Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with ¼ inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. **While the squash is baking, prepare the stuffing. Hint: You can always bake the squash or prepare the stuffing ahead of time. Then just combine and bake when you need it.

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Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.

In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon, onion, and apple mixture to a large bowl.

In the same skillet over medium-high heat, brown the sausage. Add all spices and cook until fragrant, 2-3 minutes. Add into the same large bowl. Stir to combine.

When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage. Use a spoon to fill the squash boats.

Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.

* I bake my squash whole in an oven at 350 for about an hour. Pierce the squash with a fork in several places first.

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