Category Archives: Satisfying Sides

Raw and Unadulterated: Chopped Veggie Salad with Capers and Kalamata Olives

Chopped Salad with Capers

We all know how challenging it is to incorporate enough veggies into our diets. And how frustrating it can be when you make an effort to hit the local organic health food store, or shop at the Farmers Market only to let a few days lapse and finding a withering mound of fermenting vegan-compost in your crisper drawer. What a waste!

Here’s my favorite raw veggie dish that is not only easy to make, but keeps in the refrigerator for many days.

And at only 50 calories per cup, and packed with phytonutrients, it’ll go a long way in making every calorie COUNT!

What to buy:

1/2 Head Red Cabbage

1 Head Cauliflower

4 Florets Broccoli

1/8 Red Onion

1 Red Pepper

1/4 Cup Capers

1/4 Cup Kalamata Olives

1 cup Snap Peas

Dressing:

1 T Olive Oil

1 T Bragg’s Liquid Aminos

1 T Lemon Juice

What to do:

Chop all vegetables into small pieces. You can use a hand held chopper, food processor or cut with a knife.

Mix dressing into separate container and toss all together. Enjoy!

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Guilt-Free, Gluten-Free Polenta Stuffing

Polenta Stuffing

Polenta Stuffing makes a deliciously healthy, gluten-free alternative to typical holiday side dishes.

NUTRITIONAL PROFILE: CAL-226/PRO-6/CARB-40/FAT-5/SAT-0/CHO-30/SOD-198/FIB-3

PERCENT CALORIES FROM PRO-10%/CARB-71%/FAT-19%

This festive dish from my book BITE ME!, with it’s complex flavors of orange rind, cranberries and a kick of Triple Sec, goes over well in my family–for those of us who must eat gluten-free and everyone else sitting around our holiday table. It’s made in two simple steps; making the cornbread, then incorporating it into the stuffing. If you have a lot on your plate (so to speak) prepping for a big holiday meal you can make the cornbread a day or two before and refrigerate. I recommend Golden Pheasant brand polenta and strongly advise you not to use regular cornmeal.

Indulge in this guilt-free polenta dish, paired with your favorite lean meat and a veggie for a completely balanced and satisfying meal!

Cornbread Ingredients:

3 Egg Whites

1/1/3 cup Nonfat Milk (or Rice Milk for dairy free)

2 cups Golden Pheasant Polenta

1 T Olive Oil

1 1/2 cup Oat Flour or Bob’s GF Flour

1 T Baking Powder

1/2 t Salt

2 T Agave Nectar or Honey

How to make it:

Mix flours, baking powder and salt in a bowl. Add egg whites, milk, oil and agave nectar and mix until blended. Add polenta and corn then mix thoroughly. Line a baking pan with parchment or mist with cooking spray. Place mixture into pan and bake at 325 degrees until cooked (about 20 minutes–this will vary depending upon your oven). TIP: The cornbread is cooked to perfection when it is slightly browned, cracked around the crust edges and will spring back slightly in the center. It is best to slightly overcook, than undercook, as this replaces the crunchy crouton you would typically use in a bread stuffing. Test with a toothpick in the center to be sure!

Polenta Stuffing Herbs

The aroma of freshly chopped parsley and thyme is divine!

Stuffing Ingredients:

1/3 c Walnuts

2 Stalks Celery, Chopped

1 Yellow Onion, Chopped

1 Grated Orange Rind

1/3 c Triple Sec

1 c Dried Cranberries

1 T Fresh Parsley, Chopped

2 t Fresh Thyme, Chopped

2 c Organic Chicken Stock

1 t Salt

Your final step:

Once the corn bread is cooked, break it into bite sized chunks. Spray frying pan with nonstick cooking spray, and fry yellow onion and celery until translucent. Place in a large bowl and add remaining dry ingredients. Gently fold in the corn bread chunks so they don’t break up. Place all the combined ingredients into a casserole dish. Combine chicken stock and triple sec and drizzle over stuffing. Bake at 350 degrees for 20 minutes in a covered dish. Enjoy!

Polenta Stuffing Bowl

Slightly toss all your ingredients after breaking your cornbread into chunks

 

 

Brussels Sprouts with Cranberries and Almonds

 

Brussels Sprouts with Cranberries and Almondss

As a kid, Brussels Sprouts always tasted bitter and mushy so I unfortunately developed an aversion to them, until recently when a friend introduced me to her way of making them, fresh and delicious. I lightened the recipe a bit to fit into my clean-eating lifestyle, and now they are a weekly, if not daily staple. They are delicious hot, and the left overs are even tasty cold. Here’s to your good health!

What’s in it…

2 lbs. Organic Brussels Sprouts, Quartered

1 cup Low Sodium Organic Chicken Broth

¼ cup Dried Cranberries

¼ cup Slivered Almonds

1 Clove Chopped Garlic

Salt and Pepper to Taste
What to do…

Rinse and quarter the Brussels Sprouts. In a large skillet, spray with non-stick cooking spray or apply a small amount of olive oil with a paper towel, just until the pan looks moistened. On high heat, brown sprouts until you see a slight sear. Add the chicken broth and cover immediately. Turn down the heat and simmer for four minutes, until the sprouts turn a beautiful bright green, a bit al dente! Add the cranberries and almonds last so they maintain their texture, and give it a quick toss to warm through. Serve and enjoy!