Tag Archives: side dish

Paleo Zucchini Fritters Recipe

Paleo Zucchini Fritters | stupideasypaleo.com

These Paleo Zucchini Fritters are one of my most favorite veggie side dishes I’ve cooked up lately. The recipe’s one I adapted from Smitten Kitchen, a really cool website.

If you have a food processor with a shredding blade, this recipe becomes even faster to make but have no fear: I broke out my trusty box grater to do the job, and it worked like a charm. The key is extracting as much moisture as possible.

Paleo Zucchini Fritters | stupideasypaleo.com

I really recommend squeezing the salted zucchini through a few layers of cheesecloth for best results. They are a bit fragile, so take care when flipping them.

These Paleo Zucchini Fritters because it’s one of the recipes in my ebook, The Paleo Athlete!

Recently I gave this post a makeover. It’s been here on the blog for two years, but I’ve recently updated with brand-new, much more appetizing photography. We eat with our eyes first, right?

Paleo Zucchini Fritters | stupideasypaleo.com

If you’re interested, here’s my free series on food photography tips: Part 1Part 2, and Part 3. (Also, check out this ebook where I learned a lot of great food photo stuff!)

4.0 from 1 reviews
Paleo Zucchini Fritters Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 2 medium zucchini, shredded (about 5 cups)
  • 2 tsp sea salt
  • ¼ cup coconut flour
  • 1 egg, beaten
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper, optional
  • Coconut oil or ghee for cooking
  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
  2. Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you're really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
  3. Add the coconut flour, egg and pepper. Stir to combine.
  4. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
  5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack so they don’t get soggy.
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Paleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.comPaleo Zucchini Fritters - The Paleo Athlete | stupideasypaleo.com

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Paleo Zucchini Fritters | stupideasypaleo.com

Have you ever made zucchini fritters? What’d you think?

Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe

Caramelized Brussels Sprouts Recipe | stupideasypaleo.comSteph’s note: This Caramelized Brussels Sprouts with Lime & Crispy Shallots Recipe comes to you courtesy of my very good friend Rach from Meatified. She wrote the most ah-may-zing new cookbook (release date: March 24, 2015!) called Nourish: The Paleo Healing Cookbook, and this is one of its recipes.

Nourish has 120 AIP-friendly (90% of which are Whole30-friendly) recipes designed to help you through the elimination phase of AIP and saves you from eating the same boring, repetitive foods. The recipes are all free from eggs, nuts, seeds, nightshades and seed spices. Many are coconut-free or have coconut alternatives. (See the full index here.) She’s got tons of creative flavor combinations, plus ultra-healing foods such as bone broth and gelatin included for good measure. Click here to order it right now! Take it away, Rach!

Mr. Meatified still says he hates Brussels sprouts. But he loves them when they’re cooked like this. Slicing the Brussels sprouts super finely makes them caramelize all over instead of just on the outside and the lime juice creates a tangy glaze.

Topping them off with crispy shallots makes these “mini cabbages” crispy-crunchy and downright addictive! Brussels are packed with vitamin K and vitamin C, to boot, making them a badass vegetable when it comes to potent anti-inflammatory benefits!

Caramelized Brussels Sprouts Recipe | stupideasypaleo.com


Caramelized Brussels Sprouts with Lime & Crispy Shallots
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 2 shallots
  • 2 tbsp (30 ml) coconut or avocado oil, divided
  • 1 lb (454 g) brussels sprouts
  • ½ tsp salt
  • ¼ cup (60 ml) fresh lime juice (about 2 limes)
  1. CRISP: Peel the shallots and cut each in half. Slice the shallots finely. In a large skillet over low-medium heat, add 1 tablespoon (15 ml) of oil. When the oil is hot and beginning to shimmer, add the shallots and toss them in the oil to coat, then spread them out in a single layer. Cook until golden, stirring frequently to avoid burning, about 5 – 8 minutes. Once the shallots are golden-brown and crispy, remove them from the oil with a slotted spoon and transfer them to a paper towel-lined plate to cool. Watch them carefully as the shallots will burn easily – it’s better to take them out when then still look a little underdone, especially if you’re cooking them in a black skillet!
  2. CARAMELIZE: Cut the stems from the bottom of each sprout and discard. Pull off any loose leaves and slice the rest of the sprouts finely. Add the remaining oil to the skillet and increase the heat to medium-high. Add the loose leaves and the sliced brussels sprouts to the pan, along with the salt. Cook until the brussels sprouts begin to caramelize at the edges, about 5 minutes. Add the lime juice and toss to coat. Continue to cool until caramelized and just tender, about 8 minutes. Top with the reserved crispy shallots and either serve immediately as a side, or let cool slightly and use as a salad base.


Click here to order Nourish!

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Caramelized Brussels Sprouts Recipe | stupideasypaleo.com

Cabbage with Apple & Onion Recipe

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

This Cabbage with Apple & Onion side dish is perfect for whipping together on a busy night, and it easily doubles to feed a larger crowd.

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

This one comes together in less than 10 minutes and is a good way to use up cabbage that’s sort of wilted or apples that have gotten a bit soft. It was the perfect accompaniment to some delicious pan-fried pork chops.

Cabbage with Apple & Onion isn’t a new recipe—it’s been here on the blog for two years—but it’s one that I’ve recently updated with brand-new, much more appetizing photography. We eat with our eyes first, right?

If you’re interested, here’s my free series on food photography tips: Part 1, Part 2, and Part 3. (Also, check out this ebook where I learned a lot of great food photo stuff!)

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

Cabbage with Apple & Onion Recipe | stupideasypaleo.com

Cabbage with Apple and Onion
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • 1 tbsp ghee or coconut oil
  • 1 onion, sliced
  • 1 apple, sliced
  • ½ small cabbage, sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp caraway seeds, optional
  • Sea salt and pepper, to taste
  1. Heat a large skillet over medium heat, and add the ghee.
  2. Add the onion and apple, cooking and stirring until the onions are translucent and the apple softened, about 5 minutes.
  3. Add the cabbage and cook about 3 minutes more.
  4. Drizzle with balsamic vinegar and cook for another few minutes until the vinegar has reduced a bit and everything is cooked through.
  5. Season with caraway seeds, salt and pepper to taste.


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Cabbage with Apple & Onion Recipe | stupideasypaleo.com

What’s your favorite way to prepare cabbage as a side dish?

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This Cauliflower Sweet Potato Curry Vindaloo recipe is super-satisfying and easy side dish that will compliment any protein.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

Recently, my pals at Pure Indian Foods sent me some of their new spices to try, and the bottle of Organic Vindaloo Curry Seasoning really stood out in my mind. I’ve also got a few plans for the Organic Tandoori Masala Seasoning coming up soon!

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

I rummaged around the fridge—as one often does when trying to make dinner—and found a head of cauliflower, an onion and some leftover roasted sweet potato to put together. Diced tomatoes, chicken broth and full-fat coconut milk rounded out the pantry goods. (I always have those on hand so recipes like this can happen in a flash.)

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

The result was tender cauliflower perfectly seasoned with the warm spices from the curry, a touch of sweet from the potato, a little acid from the tomatoes, and creaminess from the coconut.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This dish feeds four as a side (or as a main for vegetarian friends if you use veggie stock instead of chicken), but if you toss in some cooked diced chicken or canned wild salmon, you’ve got a hearty and satisfying meal that takes one pot from start to finish.

5.0 from 3 reviews
Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
  • 1 tbsp (15 mL) ghee
  • 2 to 3 tsp curry vindaloo seasoning*
  • ½ medium onion, diced (about 1 cup)
  • 3 cloves garlic, chopped finely
  • 1 medium head cauliflower, cut into florets (about 4-5 cups)
  • ½ cup(118 mL) canned diced tomatoes
  • ½ cup (118 mL) chicken broth
  • ¼ cup (59 mL) full-fat coconut milk
  • 1 medium sweet potato, roasted, peeled and diced
  • Sea salt, to taste
  • Handful cilantro for garnish, optional
  1. In a large skillet or Dutch oven, melt the ghee over medium heat. Add the curry powder and cook for 30 seconds to release the oils in the spices. Stir.
  2. Add onion and garlic, cooking and stirring for about 5 minutes until the onion starts to turn translucent.
  3. Now add the cauliflower. Turn up the heat to medium-high, cook and stir for about 5 minutes.
  4. Toss in the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Put a lid on and cook the veggies for another 10 to 12 minutes, until the cauliflower is fork-tender.
  5. Remove the lid and stir in the coconut milk and roasted sweet potato until everything is warmed through.
  6. Adjust the seasoning levels with sea salt and more curry powder if desired. Garnish with cilantro.
*Start with 2 teaspoon seasoning. Check flavor at the end. If it's not spicy enough, add 1 more teaspoon, to taste.


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Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

What’s your favorite way to prepare cauliflower?

Beet and Brussels Sprout Salad Recipe

Beet and Brussels Sprout Salad | stupideasypaleo.com

Steph’s note: This recipe is a sneak preview of Cindy Sexton’s upcoming book “Paleo Takes 5 – Or Fewer: Healthy Eating was Never Easier with These Delicious 3, 4 and 5 Ingredient Recipes.” Cindy’s come up with a cookbook full of stupid-easy recipes with 3, 4 or 5 ingredients perfect for beginning chefs or those who like to KISS (Keep It Super Simple). Note: spices, vinegars and salts are not included in the recipe ingredient total. Paleo Takes 5 – Or Fewer releases on October 21, 2014 but you can still pre-order and snag the early bird price that saves you 24%!

I need to preface by saying that this is one spectacular little number. It could easily pose as a main for lunch or act as a superior side dish for a larger spread. The birth of this recipe began one day while strolling the farmers market. After spotting a bushel of Brussels sprouts at a vendor’s booth, and some beautiful heirloom beets at another, I decided to come up with a dish that would combine the two. Ironically, I thought of uniting one of my all-time faves, beets, with something I had (at that point) never EVER tried before, Brussels sprouts.

To put this dish over the edge, I knew it would be ideal to cook up some bacon in the oven first and then roast the beets, garlic and Brussels sprouts in the fat afterward. Two words: dynamite decision. After slow roasting, everything caramelizes together to make one huge mound of goodness. It creates an earthy and nutty sauce within itself. Every bite gives you a savory crunch that will appeal to your taste buds and leave you wanting more.

Beet and Brussels Sprout Salad
Serves: Serves 4
  • 1 lb (454 g) bacon
  • 6 beets, cubed into small pieces
  • About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
  • 4 cloves fresh garlic, quartered
  • 1 tbsp (4 g) dried thyme
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup (62 g) pistachios, once cooked, and toasted
  1. Preheat oven to 350°F (176°C).
  2. Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
  3. In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
  4. In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Crumble the cooled bacon and add it to the veggies. Use tongs to toss it all together.
Brussels sprouts are an excellent source of vitamin K and C.

Pistachios are an excellent source of copper and vitamin B6. They are also a very good source of iron, manganese, phosphorus, vitamin B1 and B5 as well as a good source of magnesium.

Want to check out more of Paleo Takes 5 – Or Fewer? Go here and click on Look Inside.

Photo courtesy: Page Street Publishing

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Beet and Brussels Sprout Salad | stupideasypaleo.com

Have a recipe question for Cindy? Leave it in the comments below!

PeaNOT Pineapple Slaw Recipe

PeaNOT Pineapple Slaw | stupideasypaleo.com

Steph’s note: Please give a super warm welcome to my guest blogger Candace, better known around the Web as the creative mind behind Beyoutifully Delicious. She’s incredibly sweet and wickedly innovative in the kitchen, and I know you’re going to love her Paleo recipes. In fact, look out for part two of this recipe (a Strawberry Chili Grilled Chicken) that’ll be posting next week! Without further adieu, take it away Candace!

Coleslaw was never really my thing. Anytime I had it, it was mushy, drippy and tasted like that Miracle Whip crap. Bleh!

The greatest thing about cooking is you can always make something your own and give it your personal signature. I love peanut dressing and Pad Thai but I have really given up the peanut madness since turning my food over to the “Paleo Way.” I think I was having issues with it anyhow.

I love the texture of Napa cabbage so I make this star of the show, complimented by grated beets which are perfect for sweeping out those pesky phytoestrogens, carrots and fresh pineapple. No canned fruit in syrup here! This combination makes the perfect second post-workout meal where I start tapering off my carbs, upping my fat along with another big hunk o’ protein. It’s satisfying without leaving me weighted down.

Ingredients for PeaNOT Pineapple Slaw

For the slaw

  • 1 cup shredded carrots
  • 1 cup grated beets
  • 3 cups shredded Napa Cabbage
  • 1 cup fresh chopped pineapple
  • 2 Tablespoons crushed raw cashews
  • 2 Tablespoons thinly sliced green onion
  • 2 Tablespoons fresh cilantro leaves, torn

For the dressing

Directions for the PeaNOT Pineapple Slaw

  1. Make sure you dry the veggies with paper towels or kitchen towels if they’re really damp. The pineapple will add moisture so you don’t need any extra.
  2. Add veggies and pineapple to a large bowl.
  3. Make the dressing: In a blender add the water, then add the remainder of ingredients. Blend on high until you have a smooth, creamy dressing.
  4. Use half of the dressing and toss the salad together, mixing well until everything is coated.
  5. Garnish with the cashews, green onions and cilantro.

Connect with Candace and Beyoutifully Delicious here: blog, Instagram, Facebook, Twitter, Pinterest

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PeaNOT Pineapple Slaw | stupideasypaleo.com

Questions for Candace? Leave them in the comments below!

Simple Braised Root Veggies

Simple Braised Root Veggies | stupideasypaleo.com

Simple braised root veggies are so easy to make, and they’re an inexpensive way to round out a meal. The leftovers keep well and find their way into my breakfast scrambles or even my post-workout snack. This dish is hearty and warming in the winter, a perfect way to take advantage of all the root veggies lying around as we really hit the cold months. And, this recipe is Whole30-friendly.

If you want to customize this, look at the bottom of the post for suggestions to change it up, but once you dial in the technique, the sky’s the limit. You’ll be braising the veggies, which basically means to develop a bit of brown, caramelly goodness when it first hits the pan, add liquid and simmer until tender, then raise the heat back up to cook off most of the liquid and concentration the flavors. No Dutch oven or similar cooking vessel? I’ve done this in a large frying pan with a lid, and it works just fine. One tip: don’t season with salt until the end if your broth is salted because will concentrate during cooking.

Ingredients for Simple Braised Root Veggies:

  • 1–2 Tablespoons ghee or coconut oil
  • 2 large carrots
  • 2 large parsnips
  • 1 small celery root (celeriac) or 1 small rutabaga, peeled
  • 1 onion, sliced
  • 2-3 cloves garlic, minced
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 2 cups chicken broth
  • Sea salt and black pepper, to taste

Directions for Simple Braised Root Veggies:

  1. If desired, peel the carrots and parsnips. Cut in half lengthwise and then into ~1/4″ thick pieces. Peel the celery root and cut into similar-sized pieces to the carrot and parsnip. If you make the pieces too thin, you’ll end up with a pot of mush.
  2. In a large, heavy bottomed pot, like a Dutch oven, heat the ghee or coconut oil over medium-high heat. Toss in the carrots, parsnips, celery root and onion. Allow the veggies to caramelize and slightly brown, though not burn. Stir enough so you get good color on many of the pieces.
  3. Add the garlic, rosemary, thyme, sage and chicken broth. Allow the liquid to come to a boil, then reduce the heat to low. Cover the pot. Allow the veggies to cook until just fork-tender, about 20 minutes.
  4. Uncover the pot. Turn the heat to high and allow the braising liquid to reduce down until it’s a slightly thickened sauce. Don’t let it go too long or walk away because this can very quickly start to burn the bottom of the veggies.
  5. Adjust seasoning with salt and pepper.

Change It Up:

  • No Dutch oven? You can accomplish the same result in a large frying pan with a tightly fitting lid.
  • No fresh herbs? Instead of 1 Tablespoon fresh herbs, use 1 teaspoon dried. Rub the herbs between your fingers before adding to the pot to unleash more flavor.
  • Use whatever root veggies you have in any combination you’d like.
  • Double the batch and use leftovers for morning hash.

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 Simple Braised Root Veggies | stupideasypaleo.com

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What’s your favorite root vegetable?

Rosemary Balsamic Butternut Squash

Rosemary Balsamic Butternut Squash | stupideasypaleo.comWhat’s not to love about caramelized roasted butternut – one of my favorite fall veggies – drizzled with an infused rosemary balsamic glaze…and only 4 ingredients? Sounds like a mouthful of autumn awesome to me.

The first time I had squash like this, it was grilled (outdoor cooking for the win), but with the weather turning cooler (and with a lack of a grill here in Scotland) I decided to bake it in the oven. It was every bit as tasty. If you want to save time, you can leave the squash unpeeled…yes, the cooked skin softens and is edible. For max flavor, use fresh rosemary if you can.

Change it up: You could use another hard squash like kabocha or acorn!

Ingredients for Rosemary Balsamic Butternut Squash

  • 1 large butternut squash, peeled
  • 1 Tablespoon melted coconut oil or other fat of choice
  • 1 Tablespoon chopped fresh rosemary
  • 1/3 cup balsamic vinegar
  • 2 whole sprigs of rosemary
  • Salt to taste, about 1 teaspoon

Directions for Rosemary Balsamic Butternut Squash

  1. Preheat your oven to 400°F (~200°C). Line two baking sheets with parchment paper (aluminum foil works, but the squash has a tendency to stick).
  2. Peel the squash, if desired. Cut it lengthwise down the middle. Scoop out the seeds (they’re great toasted). Lay the halves flat and cut them into thin half circles (no larger than 1/4″ thick).
  3. Put half the squash on a baking sheet. Drizzle with half the oil / fat. Sprinkle with half the rosemary and a pinch of salt. Toss everything until the squash is well coated. Repeat with the other half of the squash.
  4. Bake the squash for about 20 minutes or until the edges are browned. Check once during baking, flip the pieces over, and return to the oven.
  5. While the squash is baking, make the balsamic vinegar reduction. Pour the vinegar into a small pot, and add the rosemary sprigs. Bring to a boil then turn the heat down medium-low. You want to reduce this by at least half so the vinegar thickens enough to coat the back of a spoon but not so much that it completely sticks to the bottom of the pan (or even worse, starts to burn. Try not to walk away from the stove while you’re doing this…I know from experience). Once the vinegar is reduced, discard the rosemary sprigs.
  6. After the squash is roasted, serve by drizzling with the balsamic vinegar reduction. A little goes a long way.

Crunchy Kale Salad

Crunchy Kale Salad | stupideasypaleo.comSimply put, I’m always trying to eat more veggies. They’re nutrient-dense and incredibly diverse in flavor and texture. I try to eat a balance between raw and cooked veggies every day for variety – and because raw veggies require almost no prep!

This salad is pretty simple to prepare and is a good one for taking to potlucks or parties because it’s hardy and stands up to a couple hours sitting out without getting soggy. To make prepping julienned veggies easier, I have a very inexpensive peeler like this one here.

Ingredients for Crunch Kale Salad

  • 1 medium bunch of kale (lacinato / dino kale works very well here), sliced thin
  • 1 carrot, julienned
  • 1/2 cup golden beets, julienned
  • Juice of 1-1.5 lemons
  • Zest of 1 lemon
  • 1 Tablespoon olive oil
  • Salt and pepper
  • 1/4 cup chopped nuts (for an extra crunch, I used Cavegirl Confections bacon granola)

Directions for Crunch Kale Salad

  1. Cut the kale leaves thinly. I cut them down the middle along the vein, then stack them and thinly slice them into ribbons. Place into a large bowl.
  2. Add the julienned carrot and beets, lemon juice and zest, olive oil, salt and pepper to the kale. Stir thoroughly to combine.
  3. For best results, allow the salad to sit for at least 30 minutes before serving. The veggies will soften just a bit.
  4. Top with chopped nuts for a bit more crunch (or if you’re feeling adventurous, a sprinkle of a Paleo-friendly granola or dried fruit).

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Simple Garlicky Greens

Simple Garlicky Greens | stupideasypaleo.com

This is by far my favorite way to use kale or any other greens because it imparts just a bit more flavor. You can use any dark leafy green and the particularly tough ones like kale, collards, broccoli rabe, dandelion greens, etc work really well. You can do this with spinach as well, but cut down the cooking time so it doesn’t turn to mush.

Simple Garlicky Greens | stupideasypaleo.com

Ingredients for Simple Garlicky Greens

  • 2 Tablespoons olive oil 
  • 3-4 garlic cloves, peeled and sliced
  • 1 very large bunch of greens, rinsed and chopped
  • 2 Tablespoons chicken broth or water
  • Salt and pepper to taste

Directions for Simple Garlicky Greens

  1. Add the oil to a large, cold skillet. Add the sliced garlic and cook on low for about 4-6 minutes or just until it starts to brown on the edges. Don’t let it burn though…because burnt garlic isn’t tasty!
  2. Add the chopped greens and chicken broth (or water) and turn up the heat to medium. Stir and cook for anywhere from 4-6 minutes, depending on how tough the greens are. You want them to be tender but not mushy. Greens like collards will take longer because they’re very thick.
  3. Season with salt and pepper to taste.

Garlic Ginger Brussels Sprouts

Garlic Ginger Brussels Sprouts | stupideasypaleo.comMore veggies, please!

This is a pretty simple side dish that compliments virtually any main. To save cooking time, I sliced the Brussels sprouts thinly, but if you’re crunched you could either buy them pre-sliced (I’ve seen them at Trader Joe’s) or halve and steam them, then throw them in the pan. I don’t recommend putting them in whole because they’ll take forever to cook. Adding a splash of coconut aminos at the end of cooking is a nice compliment, but if you don’t have it, salt will do just fine. Just taste before adding depending on how salty the bacon is.

Ingredients for Garlic Ginger Brussels Sprouts 

  • 4 pieces of bacon, chopped
  • 1 lb. (500 g) Brussels sprouts, thinly sliced
  • 2 carrots, cut into ribbons with a veggie peeler
  • 2 cloves of garlic, minced
  • 1″ piece of fresh ginger, peeled and grated
  • Salt and pepper to taste

Garlic Ginger Brussels Sprouts | stupideasypaleo.comDirections for Garlic Ginger Brussels Sprouts

  1. In a large skillet over medium heat, render the bacon until it’s crispy.
  2. Add the thinly sliced Brussels sprouts and carrots. Cook on medium-high heat for about 6-8 minutes or until the sprouts have begun to brown.
  3. Add the garlic and ginger in the last 1-2 minutes of cooking and stir to combine (adding the garlic at the end reduces the chance it’ll burn and taste bitter).
  4. Season with salt and pepper to taste. Red pepper flakes are also good instead of black pepper.

Ratatouille a la Claudette

Ratatouille a la Claudette | stupideasypaleo.comThis rainbow on a plate was inspired by a ratatouille made by my amazing friend Claudette, the owner of Cavegirl Confections (her granola and nut butters are HIGH quality and made with love…and she ships). We got together for dinner last week – with scallops, crab cakes, pork belly and lamb kofta with lemony herb sauce – and she made this as a side dish. It’s light and colorful and perfect for summer. Claudette’s not a big eggplant fan, so she left it out, but you could certainly add it if you’d like.

Like the creative genius that she is, she slices the peppers and tomato thin and uses a regular ol’ peeler to make the squash, zucchini and carrots into wide noodles.

Prep time: 10 min     Cook time:  8-10 min     Makes: 2-3 side-dish servings

Ingredients for Ratatouille a la Claudette

  • 2 carrots
  • 2 zucchini
  • 2 yellow summer squash
  • 1 large tomato
  • 1 bell pepper, any color
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon fresh flat leaf parsley, chopped
  • Large spoonful of ghee or your fat of choice
  • Salt and pepper to taste

Directions for Ratatouille a la Claudette

  1. Use a regular vegetable peeler to peel the carrots, zucchini and yellow squash into long slices. Seed and thinly slice the tomato and bell pepper. Roughly chop the basil and parsley.
  2. In a large skillet over medium heat, melt the ghee. Sauté the veggies (save the herbs for later) until they’re tender but not mushy, about 6-8 minutes. Turn off the heat, sprinkle in the herbs and season with salt and pepper to your liking.

Cold Zucchini Noodle Salad with Tomato and Olives

Cold Zucchini Noodle Salad with Tomato and Olives | stupideasypaleo.comZucchini noodles are rad. I made this simple cold salad by tossing them with a drizzle of olive oil and white balsamic, then serving them with tomato and olives. With warmer weather upon us, this would be a great side dish for a BBQ or picnic lunch. If you want to be fancy, you could chop up the olives and tomato or add canned artichokes or even a few leaves of fresh basil.

Prep time: 30 min     Cook time: 0 min    Makes: ~5 cups

Ingredients for Cold Zucchini Noodle Salad with Tomato and Olives

  • 5 medium zucchini
  • ~2 teaspoons sea salt
  • 1 Tablespoon olive oil
  • 1 Tablespoon white balsamic vinegar
  • 1 cup cherry tomatoes, whole or chopped
  • 1 cup pitted black olives (I like kalamata), whole or chopped

Directions Cold Zucchini Noodle Salad with Tomato and Olives

  1. Peel zucchini with a julienne peeler (like this one), sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
  2. Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
  3. Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
  4. Add the tomato and olives. Stir in or leave on top…it’s up to you!

Braised Mustard Greens with Bacon

Braised Mustard Greens with Bacon | stupideasypaleo.com

I try to eat as many greens as I can, and this is gives a nice smoky flavor to the mustard greens which can have little taste on their own.

Prep time: 5 min     Cook time: 15 min    Makes: 2 cups

Ingredients for Braised Mustard Greens with Bacon

  • 1 large bunch mustard greens
  • 4 slices bacon (sugar free bacon if on Whole30)
  • 1 cup chicken stock
  • 1 Tbsp balsamic vinegar
  • Sea salt and pepper, to taste

Directions for Braised Mustard Greens with Bacon

  1. Wash and roughly chop the mustard greens.
  2. Chop the bacon.
  3. Heat the bacon in a large skillet over medium heat to render out the fat. Once the bacon is crisp, add the mustard greens in batches, stirring until it’s wilted enough to add more. Continue until all the mustard greens are in the pan.
  4. Add the chicken stock and balsamic vinegar. Cook for 10 more minutes until the greens are tender.
  5. Season with sea salt and pepper to taste.

Jicama Carrot Slaw

Jicama Carrot Slaw | stupideasypaleo.comMemorial Day Weekend is almost here. That means it’s time for more BBQs and summer fun, and it also means it’s socially acceptable to wear white. I almost never wear white because I’m the world’s biggest klutz. Truly. Just this morning, I was grading lab reports with a shaker bottle of decaf coffee on my desk. Suddenly, a notebook slid off the top of a stack and – you guessed it – coffee. went. all. over. Luckily, I know myself better than to wear white at any time. My brown shorts perfectly camouflaged the fact that I’d just poured coffee all over my lap. Score!

To make a long story short, with parties and Memorial Day gatherings in the near future, this refreshing slaw is a great side dish to bring with. You could also add shredded cabbage for a more traditional take on slaw.

Prep time: 15 min     Cook time: 0 min    Makes: ~2 cups

Ingredients for Jicama Carrot Slaw

  • 1 cup carrots, shredded
  • 1 cup jicama, shredded
  • 2 Tablespoons chipotle mayo
  • 3 Tablespoons chopped cilantro
  • Juice of 1/2 a lime
  • Sea salt and pepper to taste

Jicama Carrot Slaw | stupideasypaleo.com

Directions for Jicama Carrot Slaw

  1. Use a box grater or a food processor with a shredder blade to shred the carrots and jicama. Bonus tip: buy pre-shredded carrots to save time (though they are usually more expensive).
  2. Combine the shredded carrots and jicama in a large bowl. Add the chipotle mayo, cilantro, and lime juice.
  3. Stir until combined well. Add salt and pepper to taste.
  4. Chill for best flavor.