A meal is not complete without one or two healthy sides!

Baked Zucchini Fries

Baked Zucchini Fries
Prep Time
40 minutes prep time
Number of Servings
serves 4
Ingredients
  • Olive oil
  • 2 large zucchini
  • [q:1/2] cup chickpea flour or other gluten-free, nut-free flour
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp salt
  • [q:1/2] cup nondairy, plain, unsweetened milk (rice, soy, hemp)
  • 1 cup gluten-free, vegan breadcrumbs
  • 2 Tbsp nutritional yeast
  • 2 cups your favorite marinara sauce, warmed
Directions
  1. Preheat oven to 450°. Lightly grease a large oven-safe cooling rack with oil. Place cooling rack on a large baking sheet.
  2. Cut off ends of each zucchini. Slice each zucchini lengthwise into 8 large fries, leaving skin on.
  3. Prepare 3 plates: On first plate, gently whisk together chickpea flour, garlic powder, and salt. On second plate, pour milk. On third plate, stir together breadcrumbs and nutritional yeast.
  4. Dip each piece of sliced zucchini assembly-line fashion into the 3 plates. First, dip it lightly into flour mixture, then milk, and finally breadcrumb mixture. Be sure to coat all sides of zucchini with each mixture. Place breaded fries on greased rack placed atop baking sheet. Make sure fries are not touching.
  5. Transfer baking sheet to oven. Bake fries for approximately 15 minutes, or until browned and crispy.
  6. Serve fries with warmed marinara sauce.
Nutrition Info
Per serving: 350 Calories, 16 g Protein, 64 g Carbohydrates, 8 g Fiber, 5 g Total fat (0 g sat), 347 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:3] Vitamin C, [nutrition:1] Iron, Magnesium, Phosphorus, Potassium, Zinc

Beet and Cucumber Quinoa

Beet and Cucumber Quinoa
Prep Time
60 minutes prep time
Number of Servings
serves 6
Ingredients
  • 1 cup red quinoa
  • [q:1 1/4] cup boiling water
  • [q:1/4] cup plus 1 tsp olive oil, divided
  • [q:1 1/2] tsp kosher salt, plus more as needed, divided
  • 8 oz cucumbers (4 small or 1 big), quartered lengthwise and cut into K-inch pieces
  • [q:1/4] cup roughly chopped fresh dill
  • [q:1/2] cup crumbled or cubed feta cheese
  • 2 scallions (white and light green parts), thinly sliced
  • [q:1 1/2] lb beets (3 to 5 medium beets), cooked, peeled, and cut into small bites
Directions
  1. Rinse quinoa in a fine-mesh sieve under cold water.
  2. Transfer quinoa to a medium saucepan set over medium heat, and toast, stirring constantly, until quinoa dries out and smells nutty, about 2 minutes.
  3. Add boiling water, 1 teaspoon of the oil, and [q:1/2] teaspoon of the salt, and bring mixture back to a boil. Cover pot and reduce heat to medium-low. Let cook undisturbed for 18 minutes.
  4. Remove pan from heat, uncover, and fluff quinoa with a fork.
  5. Transfer quinoa to a bowl about twice as large as you need to hold it. Let cool for a bit at room temperature. Transfer to the refrigerator to cool completely, 30 to 45 minutes.
  6. Remove bowl of quinoa from the refrigerator, gently stirring and tossing quinoa to fluff it up again.
  7. Add cucumbers, dill, feta, scallions, lemon juice, remaining [q:1/4] cup of oil, and remaining 1 teaspoon of salt, stirring to combine.
  8. Gently fold in beets. Taste and add more salt, if necessary.
Nutrition Info
308 Calories, 9 g Protein, 40 g Carbohydrates, 6 g Fiber, 14 g Total fat (3 g sat), 524 mg Sodium, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B2 (riboflavin), Iron, Phosphorus, Potassium

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • [q:1/3] cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • [q:1/2] cup sliced fresh basil
Directions
  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.
Nutrition Info
208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B6, Potassium

Apple-Walnut Stuffing

Apple-Walnut Stuffing
Prep Time
45 minutes, plus overnight sit time for bread
Number of Servings
10
Ingredients
  • 1 loaf of dairy-free, gluten-free bread, chopped into 1-inch cubes (about 9 cups)
  • 2 Tbsp olive oil, plus extra for oiling casserole dish
  • [q:1/4] cup minced shallots
  • 3 celery ribs, cut into [q:1 1/2]-inch dice
  • 3 Granny Smith apples, cut into [q:1/2]-inch dice
  • 1 cup walnuts, chopped
  • 2 cup apple cider
  • 1 tsp dried sage
  • [q:1/2] tsp dried thyme
  • 2 eggs, lightly beaten*
  • Salt and freshly ground black pepper
Directions
  1. Set gluten-free bread cubes out overnight on a baking sheet, so they can dry out a bit.
  2. Preheat oven to 350°. Oil the bottom and sides of a large glass casserole dish with oil.
  3. Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add shallots and sauté until softened, about 3 minutes. Add celery and sauté for 4 minutes. Add apples, walnuts, and apple cider and sauté for 5 minutes.
  4. Transfer mixture to oiled casserole dish. Add bread cubes, sage, thyme, lightly beaten eggs, and salt and pepper to taste. Gently combine until all the bread is moistened.
  5. Bake for 30 minutes, until stuffing is browned and crispy on top.
Nutrition Info
253 Calories, 6 g Protein, 37 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat), 399 mg Sodium, [nutrition:1] Vitamin K, [nutrition:1] Phosphorus, [nutrition:1] Potassium

Colcannon

Colcannon
Prep Time
45 min
Number of Servings
8
Ingredients
  • 8 cups peeled, diced potatoes
  • 4 Tbsp oil
  • 3 garlic cloves, minced
  • [q:1/4] cup chopped green onion
  • 3 cups thinly sliced packed green cabbage
  • 1 cup low-fat milk
  • Salt and freshly ground
Directions
  1. Cover potatoes with water in a large pot. Bring to a boil over medium-high heat.
  2. Reduce heat and simmer until potatoes are tender when pierced with a knife, approximately 20 minutes. Drain potatoes and set aside.
  3. Heat oil in a large pan set over medium heat. Add garlic and sauté for 2 minutes, stirring frequently. Add green onions and sauté for 1 minute, stirring frequently.
  4. Add cabbage to pan and cook until softened and wilted, approximately 5 to 10 minutes.
  5. Add milk to potatoes and mash with a potato masher or an electric mixer. Stir in cabbage mixture. Season to taste with salt and pepper and serve.
Nutrition Info
200 Calories, 5 g Protein, 30 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 102 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Copper, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Pantothenic acid, Magnesium, Manganese, Phosphorus, Potassium

Pretty Poppy-Seed and Strawberry Coleslaw

Pretty Poppy-Seed and Strawberry Coleslaw
Prep Time
15 minutes
Number of Servings
4
Ingredients

Coleslaw

  • 1 large head of savoy cabbage, sliced thin
  • [q:1/3] cup raisins
  • 1 cup red grapes, halved
  • 5 strawberries, sliced thin
  • 2 red shallots, sliced thin
  • [q:1/4] cup slivered almonds
  • [q:1/2] cup flat-leaf parsley, roughly chopped

Creamy Poppy-Seed Dressing

  • 2 Tbsp mayonnaise
  • 2 tsp gluten-free Dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 2 Tbsp raw apple cider vinegar
  • 1 tsp honey
  • 1 small clove garlic
  • Freshly ground pepper
  • 1 Tbsp poppy seeds
Directions
  1. Add all coleslaw ingredients to a large bowl. Toss to combine well.
  2. In a small blender, add all dressing ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds and pour the dressing over the salad.
  3. Toss to coat and allow to sit in the fridge, covered, for 1 hour. Or serve right then and there. It’s good either way! Will keep in the fridge for up to 3 days.
Nutrition Info
180 ​calories (92.7 calories from fat), 10.3g fat (1.3g saturated fat), 2mg cholesterol, 111mg sodium, 21.3g carbs (5.3g dietary fiber), 4.3g protein

Couscous Salad with Black Lentils

Couscous Salad with Black Lentils
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup dried black lentils
  • 5 cups water
  • [q:3/4] cup uncooked couscous
  • [q:3/4] tsp salt
  • 1 cup cherry tomatoes, quartered
  • [q:1/3] cup finely chopped red onion
  • [q:1/3] cup finely chopped cucumber
  • [q:1/4] cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and [q:1/4] tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining [q:1/2] tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc

Spicy Sprouting Broccoli

Spicy Sprouting Broccoli
Prep Time
20 minutes
Number of Servings
4 servings
Ingredients
  • [q:1 1/2] lb sprouting broccoli or kale
  • 1 tsp sesame seeds
  • [q:1/2] Tbsp olive oil
  • [q:1/2] Tbsp sesame oil
  • 5 garlic cloves, finely sliced
  • 1 thumb-sized piece of ginger, finely sliced
  • 1 red chili, deseeded and finely diced
  • 1 Tbsp white wine vinegar
  • 1 Tbsp low-sodium soy sauce
Directions
  1. Bring a large pan of salted water to a boil. Add broccoli and blanch for 3 to 4 minutes. Drain and set aside.
  2. Meanwhile, heat a small frying pan, add sesame seeds and toast over medium heat for 2 minutes until they start to pop. Set aside.
  3. In another frying pan, heat oils over medium heat. Add garlic, ginger, and chili, and fry gently for 2 minutes.
  4. Add broccoli and coat with oil mixture. Add vinegar and soy sauce and cook for a further 2 minutes.
  5. Serve with sesame seeds sprinkled over.
Nutrition Info
108 Calories, 6 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 4 g Total fat (1 g sat), 186 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:3] Vitamin A, Vitamin B6 (folate), [nutrition:2] Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Calcium, Magnesium, Phosphorus, Potassium

Leek And Pea Risotto

Leek And Pea Risotto
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 3 Tbsp light olive oil
  • 1 Tbsp butter
  • 2 medium leeks, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • [q:1 1/4] cups risotto rice
  • 2 cloves garlic, finely chopped
  • 2 tsp fresh thyme or parsley, chopped
  • [q:2/3] cup dry white wine (optional)
  • 1 qt hot low-sodium vegetable stock, plus more stock or boiled water, if needed
  • [q:1 1/3] cups frozen or fresh shelled peas, or chopped green beans
  • Black pepper and sea salt, to taste
  • [q:1/4] cup grated Parmesan cheese , plus more for serving
Directions
  1. Melt oil and butter together in a large heavy bottomed saucepan over medium heat. Stir in chopped leeks, onion, and celery and then saute gently for about 15 minutes, to allow leeks and onions to sweat and become translucent, but not brown.
  2. Add rice and garlic and mix well, coating rice in oil. Cook, stirring often, for a couple of minutes, to allow rice to heat through, but not brown. Now stir in herbs and white wine (if using).
  3. Add a couple ladlefuls of hot stock (about [q:3/4] cup), enough to cover rice. Stir well, and simmer gently, stirring frequently, until stock is nearly absorbed, but do not let rice cook too quickly.
  4. Gradually add more stock and keep stirring, until all of it has been absorbed; do not allow risotto to dry out. You want a thick, soupy consistency. Stir in peas halfway through cooking the rice, after about 7 minutes.
  5. After about 15 minutes rice should be cooked through but still al dente. If you run out of stock and rice is not cooked yet, use some extra stock or hot water to finish it off—but be careful not to let it overcook and become soggy or sticky.
  6. Season with black pepper. Taste rice and add salt, if needed. Remove from heat and stir in Parmesan cheese. Mix well and let stand for 1 or 2 minutes. Then serve immediately, with extra Parmesan cheese and black pepper sprinkled over the top.

Cornbread Stuffing

Cornbread Stuffing
Prep Time
45 Minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] Tbsp oil, divided
  • 1 lb chicken sausage, chopped into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 3 cups bite-size pieces gluten-free cornbread
  • [q:1/4] cup chopped fresh parsley
  • [q:1/2] low-sodium chicken stock
Directions
  1. Preheat oven to 375°. Oil a large casserole dish with 1 teaspoon of the oil and set aside.
  2. Heat remaining oil in a large skillet set over medium heat. Add sausage and cook until it begins to brown.
  3. Add garlic, carrots, celery, and onion to skillet. Cook for about 10 minutes, until vegetables begin to brown.
  4. Add corn bread and parsley. Slowly pour in stock and stir gently.
  5. Spread stuffing mixture in an even layer into casserole dish. Bake until heated through, approximately 15 to 20 minutes.
Nutrition Info
237 Calories, 10 g Protein, 16 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat, 2 g mono, 2 g poly), 736 mg Sodium, [nutrition:1] Vitamin K, Calcium, Phosphorus
Subscribe to side dishes