Category Archives: side dish

Alyene’s Blueberry Peach Feta Salad 

Posted in low-carb, salad, side dish, vegetarian by

My friend Alyene shared this delicious fruit salad one summer day while we enjoyed a concert in the park. It has the perfect balance of sweet, salty, and fresh flavors! Tossed in a lemon basil vinaigrette, it’s an easy and delicious salad to serve in summer at a bbq or picnic! 

Servings: 4

Sweet, salty and fresh! A perfect combination.

Ingredients 

  • 1 pint blueberries
  • 2 peaches (or nectarines)
  • 2 Persian cucumbers or an English cucumber
  • 2-4 oz feta 
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons lemon juice (freshly squeezed)
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1 Tablespoon fresh basil (sliced thinly) or you can substitute fresh mint. 
  • Salt and ground pepper to taste

Instructions

Making this salad is as easy as making a simple everyday lettuce salad. Dice the peaches or nectarines, slice the cucumbers, and add them to a serving bowl along with the blueberries.

Whenever I make a recipe with feta, I prefer to use block feta and crumble it myself. I feel that the flavor is better, it isn’t as dry and it doesn’t have any of the anti-caking agent in it that pre-crumbled and pre-shredded cheeses contain. For this salad recipe you can crumble or cube the feta cheese.

The final step is to make the lemon vinaigrette. Combine the lemon juice, dijon, honey, olive oil, salt and pepper in a jar. Thinly slice the fresh basil or mint, otherwise known as chiffonade and add it into the mix. Screw on the lid and shake it until it’s well combined. Pour the vinaigrette over the salad and gently toss everything together. You can eat the salad immediately or refrigerate it until you’re ready to serve.

The salad keeps for a couple days in the refrigerator. The peaches will get softer and the feta will start to break down the longer it’s in the fridge, but it still tastes great!

You can do some steps in advance (dressing and cutting up ingredients) but it is best to toss  all the ingredients just before serving.

Yellow Squash and Onions

Posted in 30 minute meals, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, Weeknight Meal by

Here’s an easy and healthy weeknight side dish that’s packed with flavor but only needs a few ingredients. Pair it with your favorite chicken or fish dish.

Serving : 2

Ingredients

2 yellow squash (1/2 in slices)

1/2 small onion 

Sprinkle of dried thyme

Sprinkle of red pepper flakes

Splash of Olive oil 

Instructions

Wash the produce.

Slice the squash into 1/2 inch coins and slice onion into 1/2 inch rings. 

Toss in a bowl with olive oil and herbs

Lay in a single layer on a foil lined pan and roast at 375 degrees for 20 minutes or until slightly browned.

Serve and enjoy!

Gardener’s Ratatouille

Posted in cut calories, italian, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

Here’s a fresh and tasty way to use up the midsummer garden surplus of zucchini, eggplant, tomatoes and peppers.  

Servings: 8 cups

Ingredients

  • 4 teaspoons olive oil
  • 1 cup onions diced (approx I medium onion)
  • 2 cloves garlic minced (approx 2 tsp)
  • 1 cup bell pepper (any color)
  • 2 cups zucchini and/oe yellow squash large diced
  • 2 cups eggplant, diced
  • 3 cups fresh tomatoes chopped
  • 3 Tbsp fresh herbs, chopped (parsley, basil and oregano)
  • salt and pepper to taste (roughly 1 tsp each)

Instructions

  • In a large saute skillet, heat  olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. 
  • Add the remaining vegetables and garlic. Cover, reduce heat simmer 30 minutes or until veggies are cooked thru. A
  • Stir in the fresh herbs and season with salt and pepper. Simmer uncovered for an additional 5-10 minutes.  (Don’t overcook).
  • Garnish  with more fresh herbs as desired and Enjoy!  

Baja Quinoa Salad for Two

Posted in 30 minute meals, AP's Favorites, bbq, brunch, dairy-free, entertaining, gluten free, keto, low-carb, meatless protien, mexican, salad, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

Baja Quinoa Salad

yield: 2 PEOPLE prep time: 30-40 MINUTES

Great for a healthy and refreshing lunch!  I sometimes, double or triple it for an outdoor barbecue with friends and family.  This is a festive south of the border twist on a traditional quinoa salad.  It’s also great served with grilled sliced chicken tossed in. 

INGREDIENTS

CUMIN-LIME VINAIGRETTE

  • 1/4 cup freshly squeezed lime juice
  • 1  tablespoon Dijon mustard
  • 1  tablespoon ground cumin
  • 1-2 garlic cloves (minced or pressed)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

SALAD

  • 1 cup cooked quinoa
  • 1 cup shredded cooked chicken breast (optional)
  • 1/2 red pepper, 1/4 inch diced
  • 2 green onions, sliced (white and about 1/2 of the green part)
  • 1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
  • 1 avocado, thinly sliced (optional)
  • lime wedges for spritzing
  • salt and pepper to taste

INSTRUCTIONS 

CUMIN LIME VINAIGRETTE

  • In a blender or food processor, combine all the dressing ingredients.
  • Blend until combined and smooth.

This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.

SALAD

  • Cook the quinoa and allow to cool*
  • Add the chopped ingredients (and shredded chicken if including)
  • Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
  • Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
  • Serve the salad on small plates or in bowls.
  • Top with the sliced avocados and fresh cilantro sprig.
  • Garnish with a lime wedge. 

Enjoy!

*   One cup of dry quinoa yields about three cups of cooked quinoa.  I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.

Herbed Quinoa Chicken Salad

Posted in chicken, cut calories, dairy-free, gluten free, salad, side dish, SP friendly, Standard Process Friendly, weight loss ideas by

Pomegranate Mint Quinoa Chicken Salad

Hearty and healthy chicken salad bursting with fresh herbs

Prep: 15 minutes

 Cook: 15 minutes

 Total: 30 minutes

Servings: 4

This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.

Ingredients

Salad

• 3 cups quinoa, rinsed, cooked and cooled

• 2 cups chicken, cooked and shredded

• 1 cup pomegranate seeds (or dried cranberries)

• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley

• 1 bunch fresh mint finely chopped (approximately 1/4 cup)

Dressing

• 2 tablespoons olive oil

• 2 teaspoons lime zest

• 2 tablespoons fresh lime juice (approximately 1 lime)

• salt and pepper to taste

Instructions

• Cook quinoa ahead of time and allow it to cool. 

• In a large bowl, combine quinoa, chicken, and pomegranate seeds.

• In a small bowl wish together the dressing ingredients.

• Add dressing to the quinoa mixture.

• Season and refrigerate for at least 30 minutes or until just chilled.

• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.

Notes

1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.

Nutrition

Calories per 257g* Serving: 370kcal | Carbohydrates: 36g | Protein: 28g | Fat: 12g | Saturated Fat: 2g |Trans Fat: 0g | Cholesterol: 60mg | Sodium: 65mg | Fiber: 6g | Sugar: 5g

Quinoa with Feta and Edamame

Posted in salad, side dish, vegetarian by

I love this quick and easy salad, especially in the summer. It is a colorful, refreshing and healthy addition to a picnic or barBQ. It makes a great side dish or even a light meal on Meatless Mondays.

YIELD: Serves 5

Ingredients:

1 cup uncooked Quinoa
2 cups Chicken Broth (or vegetable or beef if you prefer)
½ cup chopped Red Bell Pepper
½ cup chopped Red Onion
½ cup Corn (fresh, frozen or canned – be sure to drain it first)
½ cup shelled Edamame
½ cup chopped Cilantro
¾ cup crumbled Feta Cheese
1/3 cup Italian Dressing (preferably homemade but bottled will do)
¼ teaspoon Salt (or salt to taste)

Directions:

Rinse the quinoa in a wire mesh strainer. Add the broth to a medium size pan. Heat the pan on medium heat. Add the quinoa, stir and bring to a boil. 

Cover the pan and decrease the heat to low and simmer. Let cook about 15 minutes or until the quinoa absorbs the liquid. Then remove from the heat and let cool while preparing the remaining ingredients. Chop the red bell pepper, red onions, and cilantro.

In a medium size bowl, add the red bell pepper, red onions, corn, and quinoa. Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.

Next, stir in the feta cheese and add the salt (or salt to taste). Serve chilled or at room temperature. Enjoy!

Sautéed Beet Greens

Posted in cut calories, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

Sautéed Beet Greens

This is such a delicious healthy recipe to make the most of your beet greens! These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients.

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 2 servings

 Calories 91kcal

Ingredients

  • 1 Tablespoon olive oil
  • 1 bunch greens from 3-4 beets washed well and chopped into small pieces, stems and leaves separated
  • ½ yellow onion chopped
  • 2 cloves garlic finely minced
  • ¼ cup chicken broth (or vegetable broth if you prefer to make it vegan)
  • ½ Tablespoon apple cider vinegar
  • Salt to taste

Instructions

  • Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional 30 seconds to a minute or until fragrant.
  • Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Sweet Potato Bites

Posted in AP's Favorites, comfort food, side dish, Snacks, SP friendly, Standard Process Friendly, vegan, vegetarian by

Ingredients

2 Sweet Potatoes cut into thick chuncks

2 T olive oil

Pinch or two of salt

Process

Bake at 375 degrees for 40 minutes then turn the oven off and leave inside for another 30 minutes. The extra 30 minutes will caramelize the sweet potatoes and make them oh, so tender and delicious!

Gaby Inspired Pan-Roasted Eggplant

Posted in gluten free, side dish, SP friendly, Standard Process Friendly, Uncategorized, vegetarian by

Ingredients

  • 1/4 to 1/3c. olive oil
  • 1.5 lb. baby eggplant (Japanese or Baby variety), sliced in half lenghthwise and diced into 2-3 inch pieces if Japanese and larger variety of eggplant
  • Kosher salt and pepper to taste
  • Vinaigrette-
    • 2 T. lemon joice
    • 1/2 c. olive oil
    • 4 cloves garlic, minced
    • 1/2 c. grated Pecorino (or your favorite hard cheese. I like Spanish Manchego)
    • Kosher salt & pepper to taste
    • 1/2 tsp. red pepper flakes

Process

  1. Make your vinaigrette and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
  3. Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
  4. Save the rest of the vinaigrette for your salad.
  5. Sprinkle with more Pecorino if desired and serve.

Thai Marinated Cucumber Salad

Posted in asian, cut calories, gluten free, low-carb, salad, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian by

This sweet and tangy salad is a perfect side dish all year around.  It is super easy to make and the flavors get even more delicious as it marinates.  Allowing it to marinate at least 10 minutes is key.  If possible, allow it to marinate over night as I think it is even better the 2nd day. 

 Makes: 4 Servings

Time: 20 minutes to overnight

  Ingredients

  • 2 Cloves Garlic
  • 2 Cucumbers
  • 1 Red Onion
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Sugar
  • 1 2-inch Piece Ginger
  • 1 Tablespoon Sesame Oil
  • 1 Small Bunch of Thai Basil (optional)

Instructions

1.Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger.  Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears.  Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.

2. Assemble & marinate the cucumber salad:

In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

3. Finish & serve your dish:

Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste.  Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving.  Enjoy!