Side Dish Archive

GET PALEO GINGER-GLAZED CARROTS

3 Tbsp Sesame Oil 8 Carrots 2 Tbsp Ginger ½ cup Green Onion 6 cloves Garlic 1 tsp Sea Salt Preheat the oven to 400 degrees Fahrenheit. Mince the garlic and ginger. Chop the green onions. Cut the carrots into ¼” spears (about 3” long) or matchsticks. Add all ingredients except for the oil to a bowl and toss with the carrots. Heat the oil …

GET PALEO ASIAN-INSPIRED SLAW

½ tsp Red Pepper Flakes 1 clove Garlic ¼ cup Coconut Vinegar 1 tsp Honey 1 Tbsp Coconut Aminos 2 tsp Coconut Oil ½ tsp Sea Salt 3 cups Napa Cabbage 1 Carrot ½ cup Broccoli 2 Tbsp Cucumber 3 Green Onions Combine the first 7 ingredients and refrigerate for 15 minutes. While the marinade is in the refrigerator, shred the napa cabbage, carrot, broccoli, …

GET PALEO ROASTED CREOLE OKRA

24 Okra 2 Tbsp Almond Flour 1 Tbsp Adobo Seasoning ½ Tbsp Olive Oil ½ Tbsp Walnut Oil 2 tsp Creole Seasoning 1 tsp Lemon Juice ½ tsp Sea Salt ½ tsp Black Pepper Preheat the oven to 400 degrees Fahrenheit. Let the okra come to room temperature. While that happens, combine the almond flour, Adobo Seasoning, Creole seasoning, sea salt, and black pepper in …

GET PALEO SAVORY GRITS WITH MUTTON

3 cups Grated Cauliflower 1 Tbsp Walnut Oil 2/3 cup Coconut Milk 2/3 cup Beef Stock (reserve 2 Tbsp for slurry) 1 strip Mutton 1 ½ Tbsp Arrowroot Powder + 2 Tbsp Beef Stock (= slurry) ½ tsp Sea Salt (or to taste) ½ tsp Black Pepper (or to taste) pinch Sage Food process or mince the cauliflower so it resembles the texture of grits. …

GET PALEO MOFONGO

6 Green Plantains 2 Tbsp Adobo Seasoning 4 cloves Garlic ¼ cup + 1 Tbsp Olive Oil ¼ cup Chicken Stock Coconut Oil Sea Salt Optional: ½ cup mutton Rinds Peel the green plantains. This should be a little difficult: cut the tops and bottoms off, then run a knife down the length of one side. Get your fingers under and peel. Once all of …

GET PALEO CRANBERRY SAUCE

12 oz Cranberries 1 cup Orange Juice ½ cup Honey 1 tsp Ginger ½ tsp Orange Zest pinch Cinnamon Optional: pieces of Mandarin Orange Mince the ginger and orange zest. Boil the orange juice, ginger, and orange zest on high heat. Once the liquid is boiling, add the cranberries. Reduce heat to medium (~4) and cook uncovered for 7– 10 minutes, stirring occasionally until the …

GET PALEO CHINESE FRIED RICE

1 head Cauliflower 2 Tbsp Sesame Oil 4 Green Onions 3 Tbsp Coconut Aminos 1 Egg 6 cloves Garlic 1 tsp Red Pepper Flakes ½ White Onion Grate the cauliflower in a food processor (or by hand) until it resembles rice. Once the cauliflower is riced, heat the sesame oil over medium-high heat (~7). Add the diced white onion, the minced garlic, and the cauliflower. …

GET PALEO SWEET POTATO SALAD

2 Large Sweet Potatoes 2 Tbsp Extra Virgin Olive Oil ¼ cup Mayonnaise 2 Dried Arbol Chili Peppers 1 ½ Tbsp Coconut Vinegar ½ tsp Ground Chipotle Pepper 1 tsp Ground Mustard 1 tsp Honey ¼ cup Parsley 3 Green Onions 3 strips MUTTON + Reserved Fat Sea Salt and Black Pepper (to taste) Preheat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes …

GET PALEO COLCANNON

1 lb Parsnips 1 Tbsp Olive Oil 2 cups Kale 3 strips Mutton 1 Small White Onion 2 Tbsp Chicken Stock ¼ cup Coconut Milk Sea Salt and Black Pepper (to taste) Green Onions Preheat the oven to 400 degrees Fahrenheit. Peel and roughly chop the parsnips into ½” pieces, discarding the tops and tips. Toss with olive oil, sea salt, and black pepper. We …

GET PALEO GARLIC MASHED SWEET POTATOES

3 cups Diced Sweet Potatoes 2 cloves Garlic 2 Tbsp Extra Virgin Olive Oil Sea Salt and Black Pepper (to taste) 1/2 cup Coconut Milk 1 tsp Herbes de Provence 1 tsp Lemon Juice 1/4 tsp Cayenne Powder Preheat the oven to 400 degrees Fahrenheit. Toss the diced sweet potatoes (with the skins still on, so be sure to wash them first) with the garlic, …