Quick sides are key to week night dinners. This dish takes a few minutes and will make everyone happy.
1 Lb baby carrots
2 Tablespoons honey
Pinch of salt
1 Tablespoon coconut butter
Start by steaming carrots. Frozen baby carrots in a steamer bag will also work. Once carrots are cooked place in a large bowl with honey, salt and coconut butter. Toss everything together until carrots are fully coated. Serve warm.
Eggplant is such a wonderful veggie. There are a million options on how to prepare it. This recipe will go great with any dish.
1/4 cup salt
1 large eggplant
3 tablespoons balsamic
2 tablespoons honey
1 1/2 tablespoon butter or coconut butter
Start by cutting the eggplant up into cubes. Mix the eggplant well with the salt in a large bowl. Let the eggplant and salt sit for 20 minutes then rinse salt well with water and pat dry. Next, place eggplant in a large well sprayed pan over medium heat. Add balsamic vinegar and sauté for a minute or two. Cover pan and allow it to cook over medium low heat for 5 minutes. Now, add honey and butter then toss together. Sauté for a few more minutes of medium heat and serve.
On days when I work from home I am always looking for quick, easy one person lunches. A simple Paleo pizza was a perfect find.
1/4 tapioca flour
3 tablespoon tomato sauce
1/4 cup cook mushrooms or other veggie (any of your favorite pizza toppings)
Pinch of Italian seasoning
Start by mixing the two eggs and tapioca flour in a small food processor. Next, heat a well oiled 8 to 10 inch non stick frying pan. Now, pour the mixture into the pan and let it cook over medium heat. As soon as the edges begin to brown, about three minutes, flip gently. After flipping cover the top with tomato sauce and top with veggies and Italian seasoning. Continue to cook for another 3 minutes and then gently remove from pan. Cut into slices and serve hot. Enjoy!
It’s easy to make a main dish like any meat on the BBQ but coming up with sides that are more creative can be a challenge. This wonderful pepper dish is slightly sweet with a touch of vinegar and will pair well with BBQ chicken, steak or fish.
3 Red Bell Pepper
1 Small Sweet Onion
1/4 Cup Fresh Basil Chopped
1 Tablespoon Balsamic
1 Tablespoon Honey
Start by grilling the peppers and onion over a high heat grill. Turn all of it every few minutes until all sides are black. Once everything is done, remove and let cool. Next, peel the skin, stem and seeds of the peppers. Cut the peppers into long strips and place in a big bowl. Then remove the outer layer of the onion, cut onion into thin slices and add that to the bowl. Finally, add basil, balsamic and honey to bowl then mix well by hand. Serve warm or cold.
I work in Kennett Sq., Pennsylvania, known as the mushroom capital of the world. I have access to all types of fresh mushrooms that are super affordable. This recipe is a nice summer mushroom recipe that goes great with a barbecue.
1 container mushrooms (button or portobello)
1 tablespoon oil or coconut butter or butter
1 teaspoon pepper
1/4 cup red wine vinegar
4 cups arugula
Start by cleaning and slicing all the mushrooms. Next, heat the pan with oil or butter and add mushrooms. Sauté mushrooms over medium heat until they start to brown. Next, add pepper, red wine vinegar and the zest of the orange to the mushrooms. Continue cooking a few minutes and then add the juice of the full oranges. Cook for another min or two until juice begins to reduce and then remove from heat. Please the arugula in a large bowl. Once your ready to serve and mushrooms have cooled, add mushrooms to arugula and mix well. Serve as soon as possible.
I am always looking for replacements of common starchy items like breads, pizza crust or pancakes. This recipe can be used for all three. I used it as a flat bread and made an almond butter sandwich. This recipe is paleo friendly with no added sugar or grain.
1 Jumbo Carrot (or two medium)
1/3 Cup Tapioca Flour
Start by cutting the carrot up into large chunks and steaming. Allow the carrot to cool and dry for about an hour. Next, place the carrot, egg and tapioca in to food processor. Blend ingredients until smooth. Next, oil and heat an 8 inch skillet. Then pour the whole mixture in and spread out evenly. Cook over medium heat for about 3 minutes. Once the bottom is brown, flip and cook the other side for about an addition two minutes. Remove from hot pan and allow to cool.
With the weather warming up its becoming easy to find fresh herbs everywhere. This eggplant salad is a great side dish for a BBQ. A simple combination of grilled eggplant, fresh herbs, a touch of honey and citrus.
1 large eggplant
1/3 cup salt
2 tablespoons olive oil
1 tablespoon honey
Juice of half a lemon
8 fresh basil leaves chopped
Start by cutting the egg plant into large rounds. Place the eggplant on a baking sheet and coat both sides of each round with salt. Let the eggplant sit with salt for an hour. This will remove some of the water and bitter taste. After the hour rinse the salt off the eggplant in the sink very well. Now, coat the rounds with the olive oil and place them on the grill. Grill each side about 3 minutes. You want the eggplant to be soft and have nice grill marks. Remove the eggplant from the grill and allow them to cool for a few minutes. Next, cut the rounds into cubes and place them into a large bowl. Finally, add the remaining ingredients including salt, honey, lemon and basil. I suggest heating the honey in the microwave for a few seconds to help soften it up if needed. Mix everything together and serve hot or cold. Enjoy!
One of the most common brunch side dishes is potatoes like hash-browns or some type of starchy breakfast potatoes. This recipe uses carrots to replace a common potato dish.
2 jumbo carrots (or 5 medium)
1 tsp salt
1 tbs olive oil
Start by dicing up the carrots into small squares. Heat a large pan with the olive oil. Once hot slowly add in the diced carrots. Cook the carrots over medium high until they start to caramelize on the outside. After a few minutes when the carrots start to stick to the pan pour in the water. The steam from the water will soften the inside of the carrots. Once the water evaporates￼ after about a minute or two place the carrots in a well sprayed or oiled baking dish. Place in a 450° oven for 10 minutes. This will make them nice and crispy. Serve hot with eggs and enjoy.
I am trying hard lately to stick to a Paleo diet as much as possible. Sometimes you just crave bread so I needed a paleo recipe. This recipe worked out pretty well and it was easy.
1/2 Cup almond flour
1 Cup tapioca flour
1 teaspoon baking soda
1/4 almond milk
1 tablespoon olive oil
1/2 teaspoon salt (I used a fancy sea salt)
Start by mixing together almond flour tapioca flour and baking soda in a large bowl. Then add the milk, egg and half the salt. Mix together well and allow it to rest for about 10 minutes. Pour the batter into a well sprayed 3 x 8 baking dish. The bread does not rise much so the sides of the pan do not need to be high. Sprinkle the top with a little bit of the salt. Feel free to add any other flavors like garlic powder, rosemary anything you would like. Bake for 25 minutes at 350°. Enjoy!
This recipe has become a weekly repeat in my house. Shrimp recipes are best kept super simple. Just
need the right texture, big flavors and fast cooking.
1 pound large shrimp peeled and cleaned
2 tablespoons cornstarch
1 tablespoon old Bay seasoning in
2 teaspoon smoked paprika
3 tablespoons olive oil
Start by rinsing the shrimp in a strainer then place the shrimp in a large bowl. In a separate smaller bowl mix the smoked paprika, old bay and cornstarch together. Add the seasoning mix to the shrimp slowly continuously mixing as you go. Make sure to cook all the shrimp evenly in the process. Now, add the olive oil to a large flat pan and begin to heat. Next, gently place each shrimp on the pan being careful not to let the olive oil splash. Cook the first side for about a minute or two and then flip cooking the other side for about another minute. Once the shrimp are pink and starting to brown they are done, it’s important not to over cook the shrimp. Remove from heat and enjoy!