GRAIN FREE SIDE DISHES
Published on September 15, 2017
For optimal health and weight loss - light, grain free dinners are always encouraged. These easy to prep grain-free recipes make the perfect dinner side dish any day of the week! Cauliflower mashINGREDIENTS
- 1 large head cauliflower, broken into pieces
- 1/4 onion, diced
- 1-2 cloves of fresh garlic, minced
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground pepper to taste
DIRECTIONS
- Steam cauliflower, onion and garlic for 10 minutes. Allow to cool for a couple of minutes.
- Place cauliflower, onion, garlic, butter and olive oil in a food processor. Add salt and pepper to taste. Process until smooth and creamy.
Serves 4Nutritional analysis: calories 77, fat 7g, carbohydrates 5g, fiber 2g, protein 2g
Zucchini noodles in tomato sauce How to make zucchini noodles:
- Wash zucchini well and cut the ends off.
- Using a spiralizer tool (click here for one we recommend), make your zucchini noodles. Alternatively, you can use a mandolin or a sharp knife to make the noodles.
INGREDIENTS
- 2 tablespoons of extra virgin olive oil
- 1 medium onion, minced
- 1 large clove garlic, minced
- 2 cups of marinara sauce
- 1⁄2 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 3 medium zucchinis
- 3 tablespoon of Parmesan cheese, grated
- Fresh basil leaves
DIRECTIONS
Serves 4- In medium sauce pan, add olive oil, onions and garlic. Cook over medium heat until translucent.
- Add tomato sauce, sea salt and pepper.
- Bring the sauce to a low boil, then reduce heat to a low simmer. Simmer the sauce on low heat for about 20-25 minutes.
- While sauce is simmering, prepare your zucchini noodles. Saute over medium heat for 1-2 minutes to warm up the noodles.
- Serve the sauce over the zucchini noodles. Sprinkle with parmesan cheese and top with basil leaves.
- ½ large cauliflower
- 1 tablespoon extra virgin olive oil
- 4-6 cloves of garlic, minced
- 1 teaspoon of fresh ginger, minced
- 6 green onions, chopped
- 1 cup water chestnuts
- 1 cup cooked edamame
- 1 1/2 cups bean sprouts
- 2 tablespoons of soy sauce or tamari
- 1 teaspoon of sesame oil
- 2 organic eggs, lightly beaten
- Freshly ground pepper, to taste
- Wash cauliflower and cut into large chunks. Add into bowl of food processor and pulse until rice size pieces are formed. Do not over pulse!
- Heat olive oil in a large non stick wok or skillet over medium high. Stir fry the garlic, ginger and green onions for about 1 minute.
- Add the cauliflower rice, and water chestnuts and stir fry for 4-5 minutes.
- Add edamame, bean sprouts, soy sauce/tamari and sesame oil and cook for another 1-2 minutes.
- Push the entire mixture to one side of the wok, add the beaten eggs and scramble for about 2 minutes or until the eggs are just set.
- Mix the eggs into the “rice” and season with pepper to taste.
- 1 spaghetti squash, cut in half
- 1 tablespoon of butter, softened
- 4 tablespoons of goat cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- Preheat oven to 450 F
- Cover each half of the squash with the softened butter. Bake for about 50 minutes until squash is a deep golden color.
- After removing squash from the oven, scrape out the inside with a fork until the flesh resembles spaghetti pasta. Place the squash in a bowl and toss with the goat cheese and fresh herbs while still warm.