Side Dish

Roasted, Balsamic Brussels Sprouts with Grapes and Goat Cheese


  • 5 - 6 cups of Brussels sprouts (quartered) 
  • 2 tablespoons unmelted coconut oil
  • 1 cup of halved grapes
  • 1 -2 tablespoons of Balsamic vinegar or glaze
  • 1/2 cup of crumbled goat cheese


Pre-heat oven to 425. Cut up the Brussels sprouts into quarters and mix with coconut oil. Cook the sprouts for about 3 minutes until the coconut oil melts. Then take the Brussels sprouts out and stir them around in the cocount oil, and cook for another 15 - 20 minutes until brown. Take the Brussels sprouts out of the oven again and mix in the grapes and Balsamic vinegar or glaze. Cook for about another 10 minutes, take out out and let cool. Then crumble the goat cheese into the sprouts and enjoy!

Serves: 5 - 6

Apple Cranberry Stuffing


  • 1 sweet potato, cut into 1 in. squares
  • 1 cup fresh cranberries, cut in half
  • 1/4 cup of vegetable or chicken broth
  • 4 slices of bacon
  • 4 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • 2 tbs. rosemary, minced
  • 1 tbs. olive oil
  • 2 cups mushrooms, thinly sliced
  • 1 and 1/2 heads of cauliflower, process in food processor until it looks the size of rice
  • 1 green apple, cut into 1 inch squares
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt


Preheat oven to 350 degrees. Combine sweet potatoes, cranberries, and broth into large baking dish. Place in oven and cook for 30 minutes. Stir once.

While sweet potatoes are cooking, place bacon slices in skillet and cook until they are crispy. Remove bacon from the pan and let cool. Add onion and celery in bacon grease pan and cook for 8 minutes, or until they begin to turn brown. Remove onion mixture from pan and place in a small bowl on the side. 

Add olive oil to pan and mushrooms. Cook, stirring for a couple minutes until the mushrooms are brown. Add cauliflower to mushroom pan and cook for 5 minutes, stir a few times while cooking. 

When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.


Healthy Hash Browns- Made with Spaghetti Squash


  • 1 whole large spaghetti squash, cooked and strands pulled out from squash
  • sea salt
  • 3 Tablespoons coconut oil 
  • fresh green onion (optional garnish)
  • cilantro ( optional garnish)
  • optional: top with yogurt (dairy-free, vegan)


  • Mix squash with a little sea salt. Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty. 
  • Heat a skillet up to medium heat, and add in a little oil. When oil is nice and hot, gently add in a couple patties to pan fry.
  • Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.
  • Top with optional garnish if you like
  • Enjoy!


Bruschetta Avocado


1 avocado

1 large tomato - diced and seeds discarded

1/4 cup Fresh Basil - chopped

1 tbsp onion - finely chopped

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and pepper to taste


Cut avocado in 1/2 and remove pit. Add tomato, basil, onion, vinegar, oil, salt and paper into a bowl and stir. Scoop 1/2 of bruschetta mixture on top of each avocado half. 

Serves: 2 

Tabbouleh (Middle Eastern Bulgur Salad)


2 cups cold water

1 cup uncooked bulgur (cracked wheat)

1/3 cup freshly squeezed lemon juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 garlic cloves, finely chopped

3 tomatoes, finely chopped

1 cup parsley, finely chopped

1 cup green onions, finely chopped

1/2 cup fresh mint leaves, finely chopped


Combine water and bulgur in a bowl, and let stand for 45 minutes. Combine lemon juice, salt, pepper and garlic, and mix well. Drain the bulgur and replace it in bowl. Add juice mixture, and stir together. Add remaining ingredients, and mix thoroughly. Enjoy!

Tropical Fruit Salad


1 papaya

1/2 pineapple

1 avocado

1/4 cup freshly squeezed lemon juice

1 tbs chopped fresh mint leaves

1 head butter lettuce 


Chopped papayas, pineapple, and avocado into bite-size pieces and place in a bowl. Mix together lemon juice and mint leaves. Pour mixture over fruit and toss lightly. Serve on bed of lettuce or in papaya half-shell. 

Serves 5.

Apple Walnut Salad With Cilantro



4 cups diced, unpeeled apples

2 tbs raisins

1 stalk celery, chopped

2 tbs chopped walnuts

4 lettuce leaves


1 cup plain yogurt

4 tbs fresh chopped cilantro

2 tbs rice vinegar


Toss apples, raisins, celery and walnuts. Mix dressing, and toss with salad. Serve on lettuce leaves.

Serves 4. 

Zucchini Fries


3 Medium Zucchini

2 tbsp olive oil plus extra for greasing pan

1 tsp black pepper

1/3 cup grated parmesan cheese


Slice 3 medium zucchinis in the size and shape of french fries. Put into a large bowl and toss with 2 Tbsp olive oil, 1 tsp black pepper and 1/3 cup grated parmesan cheese. Gently toss. Preheat oven to 425°. Lightly grease large baking pan. Lay zucchini in a single layer. Cook for approx. 25 minutes or until golden brown.

Serves 6

Chickpea Cakes


One 15 oz. Can chickpeas - drained and rinsed

1/2 cup fresh parsley

1 Clove Garlic

1/4 tsp Ground Cumin

2 Tbsp flour (organic or gf flour)

2 tblsp. Olive Oil


  1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and ¼ teaspoon each salt and pepper until coarsely chopped and the mixture comes together when gently squeezed.
  2. Form the mixture into eight ½-inch-thick patties and coat with the flour, tapping off any excess.
  3. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

Serves 4

Kung- Pao Brussel Sprouts



Roasted Brussels sprouts

  • 1 pound Brussels sprouts
  • 1 tablespoons olive oil

Kung Pao sauce

  • 1 tablespoons reduced-sodium tamari* or soy sauce (tamarin is gluten-free)
  • 1 tablespoons honey or maple syrup
  • 1/2 tablespoon rice vinegar
  • 1 teaspoons toasted sesame oil
  • ½ teaspoons sriracha, to taste (optional for spice)
  • 1 cloves garlic, pressed or minced


  • 1/6 cup roasted peanuts (unsalted)
  • ⅓ cup chopped green onion (both green and white parts), about 3 green onions
  • 1tablespoons fresh cilantro leaves, chopped (optional)
  • Red pepper flakes (optional)


  1. To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
  2. Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
  3. Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you'd like.
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It's done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
  5. Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you'd like a little extra heat (and color).

Serves 2 (double for more)