Sides

Spaghetti Squash Gratin (Primal)

From Paleo Spirit

gluten free spaghetti squash grain

  • 1 spaghetti squash
  • 2 Tbsp grass-fed butter
  • 1 medium onion, finely diced (I used half)
  • ¾ cup plain (or honey flavored) Greek yogurt
  • 1 ¼ cup grated Gruyère cheese (divided)
  • 1 ½–2 tsp sea salt (to taste)
  • ½ tsp black pepper
  • ¼ tsp grated nutmeg

Prep Time: 10 minutes, Cook Time: 75-80 minutes, Serves: 8-10

1. Preheat oven to 375°F.

2. Cut it in half lengthwise, scoop out the seeds, and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about ¼”. Bake for 45 minutes and allow to cool.

3. Use a fork to “shred” the flesh of the spaghetti squash and set aside. Can be made ahead of time.

4. Heat butter in a medium/large pan.

5. Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.

6. Add the Greek yogurt, spaghetti squash and ¾ cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.

7. Pour the mixture into a baking dish and spread it evenly.

8. Top with the remaining ½ cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted.

Roasted Brussels Sprouts with Garlic Aioli

From Costa Kitchen

Brussels sprouts with garlic aioli

  • 20 Brussels sprouts cut into wedges
  • olive oil
  • salt & pepper
  • 6 Tbsp mayonnaise
  • ¼ tsp minced garlic
  • 1 tsp lemon juice
  • 1 Tbsp finely chopped flat leaf parsley

1. Preheat oven to 400°F.

2. Place Brussels sprouts on a baking sheet and drizzle with oil.

3. Crack some fresh salt & pepper to taste and mix around the Brussels sprouts on the pan to ensure they all get nicely coated in the oil.

4. Bake for 15 minutes or until golden brown on at least one side.

5. While the Brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished Brussels sprouts.

Simply Coleslaw

From Everyday Paleo Family Cookbook

  • 2 cups finely shredded green cabbage
  • ½ cup grated carrot
  • ½ cup finely diced apple
  • ¼ cup paleo mayo
  • Sea salt and black pepper to taste

Prep Time: 20 minutes, Serves: 4

1. In a large mixing bowl, toss all of the salad ingredients together. Enjoy!

Cajun Sweet Potato Fries

From Make it Paleo

  • 1 whole sweet potato, cut into spears
  • 1 Tbsp coconut oil, organic, melted
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper

1. Preheat oven to bake at 400°F.

2. Rinse sweet potato under cold water.

3. Pat dry, then cut into small spears.

4. Combine Cajun spices in a small bowl.

5. Drizzle sweet potato spears with melted coconut oil to lightly coat.

6. Dust spears with the spice mix, then place on a large baking sheet.

7. Bake at 400°F for 30 minutes.

Sweet Potato Chips

From Everyday Paleo Family Cookbook

  • 1 large sweet potato
  • ¼ cup coconut oil (to start, you may need to add more)
  • Sea salt

Prep Time: 20 minutes, Cook Time: 6 minutes

1. Peel the sweet potato and cut into thin round slices using either a mandoline slicer or the slicing blade on a food processor.

2. In a large skillet, add the coconut oil and heat over medium-high until the oil is hot enough to sizzle when you put in a slice of sweet potato.

3. Fry the sweet potato chips just a few at a time, making sure not to crowd the pan.

4. Once the edges of the sweet potato slices start to curl and turn golden brown, flip them with metal tongs and cook for another minute or two, but watch them carefully so they don’t burn.

5. When the chips are done, remove them from the pan and put them on a plate with paper towels to drain.  Sprinkle with sea salt, and enjoy!

Carrot and Fennel Salad

From Everyday Paleo

  • 6 carrots, sliced thin lengthwise with a mandoline slicer
  • 1 fennel bulb, finely sliced stalks with fronds and stem removed
  • ½ red onion, thinly sliced
  • 1 orange, cut into segments
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp balsamic vinegar

Prep Time: 35 minutes

1. Mix together the carrots, fennel, lemon juice, extra virgin olive oil, and vinegar. Let stand for 20 minutes to soften.

2. Add the onions, orange segments, and black pepper to taste and serve immediately.

“No Potato” Salad

From Everyday Paleo

  • 2 heads of cauliflower
  • 1 dozen eggs, hard-boiled and diced
  • ½ a medium sized red onion, finely diced
  • 6-8 celery stalks, finely diced
  • A lot of dill pickles, diced
  • 1 ½ cups of Paleo Mayo with 2 tablespoons of dried dill and 1 teaspoon of crushed garlic added.
  • 1 teaspoon of yellow mustard
  • Black pepper to taste

Prep Time: 40 minutes, Serves: 5-6

1. Cut the cauliflower into large florets. If you do not have a pressure cooker, steam the cauliflower around 7-10 minutes, cooking until tender but not mushy.

2. Rinse the steamed cauliflower under cold water to stop the cooking process.

3. Drain the cauliflower well and pat dry with paper towels.

4. Crumble the cauliflower into a large mixing bowl, add all of the remaining ingredients including the mayo, mustard, and pepper and mix well.

5. Either eat right away or let chill for a couple of hours before serving.

Roasted Fennel

From Everyday Paleo

  • 4 fennel bulbs, stalks and fronds removed
  • Extra-virgin olive oil
  • Sea salt and pepper

Prep Time:5 minutes, Cook Time: 60 minutes

1. Preheat oven to 400°F.

2. Halve and quarter the fennel bulbs.

3. In a large mixing bowl, toss the fennel with enough extra-virgin olive oil to coat each piece. Season with sea salt and pepper to taste, spread the fennel evenly on a baking sheet and cook for 1 hour, turning over after 30 minutes.

Mashed Cauliflower

From Paleo Comfort Foods

  • 1 head fresh (or frozen) cauliflower
  • 1 cup (250mL) chicken stock
  • ¼ tsp fresh cracked pepper
  • 1-2 cloves garlic, crushed

1. Cut your cauliflower head into small chunks of the florets and stem.

2. Place all your ingredients in a medium saucepan or Dutch oven and bring to a boil.

3. Reduce heat to medium heat, and cover, allowing to cook for 20 minutes or so until the cauliflower is very tender and easily mashed with a fork. You may need to add more stock if everything is dried up…or if you have a lot of liquid still remaining, pour most of it off into a bowl and reserve. Much better to start with too little liquid than too much (you can always add more if needed). Cauliflower holds a ton of liquid, so start with less than you think necessary.

4. Carefully pour cauliflower and all ingredients into the bowl of a food processor, or keep in pan and use an immersion blender or hand mixer to mash. If the mashed cauliflower seems too dry, add in some of the reserved liquid or additional chicken stock.

Variations: add some roasted garlic and rosemary or smoked paprika. Or go with some crumbled-up bacon and fresh chopped chives. Putting in a few tablespoons of butter helps make these really creamy. You can also use a combination of turnips and cauliflower.

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