Archive for On The Side

Zucchini Nachos

Serves 2

1 Pound Grass Fed Ground Beef
2 Zucchini
1/2 Cup Raw Shredded Cheese
1 Can Black Beans
1/2 Cup Cooked Rice

Taco Seasoning
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Zucchini Chips
• Preheat oven to 425 degrees
• Thinly slice the zucchini using a mandolin. I used #3 thickness.
• Line a paper towel with zucchini slices then top with another paper towel and press out excess moisture. This will help chips to cook faster.
• Spread zucchini slices in an even layer on a cookie cooling wrack & place that on top of a baking sheet. This will help them crisp up. You may have to do several batches.
• Bake for 10-12 minutes until chips begin to brown and crisp. YOU NEED TO KEEP AN EYE ON THEM! There is a fine line between browning and burning & it happens FAST!
• Remove from the oven and sprinkle with salt and pepper.

For the Nachos
• Brown 1 Pound Grass Fed Beef with Taco Seasoning
• Top the zucchini Chips with browned ground beef, black beans, rice & cheese.
• Bake on 350 for 15 to 20 until heated through & cheese is melted.

Spiced Slaw

1 1/2 Medium head Red Cabbage – ShreddedCabbage 3

2 Medium Cucumbers – Finley Diced

2 Cups Broccoli Sprouts

1/2 Cup of Spiced Mustard Dressing

Shred the cabbage, finely dice the cucumbers, combine with broccoli sprouts & spiced mustard dressing in a large mixing bowl. Serves 4- 6

Spiced Mustard Dressing

1/4 Cup of spicy brown mustard

2 Tbs Horseradish

2 Tbs White Wine Vinegar

Cabbage 2Cabbage 1

Roasted Sweet Potato Whip

4 large sweet potatoes, peeled and cut into 1 inch cubes

4 tablespoons honeyRoasted sweet potatoes

2 tablespoons olive oil

2 teaspoon cinnamon

Salt & Pepper to taste


Preheat oven to 375 degrees.

In a large bowl combine olive oil, salt, and pepper. Add the sweet potatoes and toss to coat.

Dump potatoes onto a large rimmed baking sheet. Roast for 30 ~ 35 minutes, stirring halfway through cooking.

Remove from oven & place into a large mixing bowl. Add the honey & cinnamon, mix with a hand mixer until smooth.

This makes about 8 servings & is great reheated.

Dirty Brown Rice

Dirty Brown Rice – 5 Day supply for 2Dirty BR 3

2.5 Cups Brown Rice (Uncooked)

2 Lbs Ground Turkey

1 Tbsp Olive Oil

1/4 tbsp. Cayenne

1/2 Cummings

1/2 CinnamonDirty BR 2

1 Red Onion Diced

5 Scallions Diced

5 Cloves of Garlic Diced

1/2 Bunch Cilantro Minced

In a large stock pot bring 5 cups of water, 2.5 cups of brown rice, and 1 tablespoon of olive oil to a rolling boil over high heat. Once boiling, reduce the heat to low, cover and simmer for 40 minutes ( don’t open lid) until all the water evaporates.

In a separate, large skillet Sauté red onion, garlic, and scallions. Cook in the olive oil until lightly browned. Add turkey and cook for about 10 minutes until browned, stir & break up into small chunks. Add all other seasoning and cook for a few minutes longer. Stir meat mixture into cooked brown rice and adjust seasonings to taste.

Roasted Asparagus

OH My Goodness! Yummy & SO EASY!

1 bunch Asparagus

2 tbsp. Olive Oil

2 tbsp. Almonds Slivers

Preheat oven to 400. Place asparagus on a cooling wrack, place wrack on a cookie sheet to cook. Cook 20 – 25 minutes depending on how tender you like your asparagus.

 Remove from oven, cut into 1/2 inch pieces. Sprinkle with olive oil, sea salt & almond slivers. YUM!!!! Makes a great side dish or a quick healthy snack!

Sweet Potato Fritters

1/4 cup unsalted butter, melted (or vegan butter)Fritters 4

1 large egg

2 teaspoons Old Bay seasoning ( or Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons gluten free all-purpose flour (or almond, oat flour blend)

3 cups grated sweet potato (1 large sweet potato, peeled and grated)

2 cups grated zucchini (1 large or 2 small zucchini)


~ Preheat oven to 375.

~ Line two baking trays with parchment paper & spray with coconut oil or cooking spray, These will stick badly if you don’t spray your pan.

~ Melt the butter in the microwave, about 1 minute on high power. (Cover with a paper towel… or else!)

~ Add the egg to the butter and beat with a fork to combine.

~ Combine Old Bay seasoning, salt, pepper, flour stir & add to egg mixture.

~ Add the sweet potato, zucchini, and toss to combine.

~ Mixture will be loose & soggy. Use a 1/2-cup measuring cup to form fritters on the baking trays. I placed the mixture into loosely packed circular shapes on the baking trays.

~ Bake fritters for 10 minutes at 375 push the excess liquid back into a fritter using a spatula.

~ Lower oven temperature to 350 bake for about 15 minutes. Carefully flip fritters over (they will be delicate. I used two serving spoons to scoop-and-flip without breaking them.

~ Fritters will be browned but soft when done. Allow them to cool & firm for at least 10 minutes before moving or serving them!

Fritters 3Fritters 2

Roasted Acorn Squash

Nothing says fall like the smell of acorn squash roasting in the oven. This is such a tasty & easy dish. Plus it is so fragrant. It fills up my whole house.

1 cup only has 56 calories… YUM!

1 Acorn Squash

2 tbsps Olive Oil

Salt & Pepper

Garlic Powder

Grated Parmesan Cheese

Preheat oven to 400 degrees.

Place sliced acorn squash on a large lined cookie sheet. Coat one side with olive oil, garlic powder, salt, pepper & parmesan cheese. Turn over & repeat on other side.   Roast at 400 degree for 25 minutes, or until the acorn squash is tender.


Roasted Cauliflower

Bake at 350 for 10 – 15

1 Head Cauliflower
¼ Cup Extra Virgin Olive Oil
1 Tbsp Smoked Paprika, Garlic Powder, Onion Powder
Salt & Pepper to taste

Cut cauliflower into florets. Toss all ingredients in a bowl until well coated. Place on greased baking sheet. Bake at 350 for 10 – 15 minutes until desired tenderness.

Crock Pot Southern Beans


½ Bag Black Eyed Peas

½ Bag Field Peas

Salt & Pepper to taste

1 Package Lipton Onion Soup mix from the box.


Place all ingredients in crock pot. Add water according to packaging.

Cook overnight on low. About 8 hours.

Serve over rice & with homemade corn bread.