Tag Archives: side dish

Whole 30 – A Realistic Meal Plan – Week 4

recipes, whole30 September 22, 2014 Leave a comment

I forgot to post this when I actually finished but I did the entire Whole 30! By the end of it I felt really good, lost 8 pounds, and changed my relationship with food. I was SO tired of cooking that I honestly didn’t eat as much just because the thought of cooking yet another meal was enough to keep me from eating. I will definitely keep a lot of these habits moving forward though. Following the whole 30 shopping guidelines and meal plans at home for the most part but being able to eat out occasionally would be sustainable for a long time. Overall, I would recommend this plan, definitely one of the best cleanses or detoxes that I have done over the years!

Day 22:
Breakfast – Pork Hash and blueberries
Lunch – Red Curry with Chicken (leftover)
Dinner – Tarragon Cream Chicken with sautéed broccolini

Day 23:
Breakfast – Apple with Almond Butter
Lunch – Tarragon Cream Chicken (leftover)
Dinner – Chili over a baked yukon gold potato

Day 24:
Breakfast –Pork Hash
Lunch – Italian Chicken Stew (made night before)
Dinner – Chili over a baked yukon gold potato

Day 25:
Breakfast – Pork Hash
Lunch –Italian Chicken Stew (leftover)
Dinner – Steak with Roasted Purple Potatoes and sautéed broccolini

Day 26:
Breakfast – BLAT “Benedict”… without the egg
Lunch – Italian Chicken Stew (leftover)
Dinner – Ate out – side salad with grilled chicken, no dressing

Day 27:
Breakfast – BLAT “Benedict”… without the egg
Lunch – Apple with Almond Butter
Dinner – Seared Yellowfin Tuna with Roasted Broccolini

Day 28:
Breakfast – Banana
Lunch – Ate out at a Paleo Bistro
Dinner – Roasted Brussel Sprouts & Purple Potatoes

Day 29:
Breakfast – Pork Hash with mushrooms
Lunch – Apple with Almond Butter
Dinner – Pot Roast Stew

Day 30:
Breakfast – Pork Hash with mushrooms
Lunch – Pot Roast Stew
Dinner – Steak with Roasted Purple Potatoes and sautéed broccolini

Roasted Vegetables

recipes August 3, 2014 Leave a comment

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I eat this side dish at LEAST 3 times a week. I always change out the veggies, the recipe is pretty much identical for asparagus, broccoli, cauliflower, whole green beans, mushrooms, and any combination of those that you desire. Most of my pictures seem to be of broccoli but I would say that I actually eat asparagus the most often.

Ingredients:
Veggie of choice – enough for 2 people
1-2 tbsp. extra virgin olive oil
sea salt
cracked pepper

Preheat oven to 425F. Wash and chop veggies to desired size:
Asparagus – trim the ends off but leave each one in one long piece
Broccoli – florets ( I prefer pretty small ones)
Cauliflower – florets ( I prefer pretty small ones)
Green Beans – trim the ends but leave whole
Mushrooms – whole or halved

Toss veggies in a bowl with olive oil, salt and pepper. (You can also do a sprinkle of garlic salt if desired.)

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Spread in a single layer on a baking sheet and cook for 12-15 minutes until starting to get crispy and a little brown in some spots and serve immediately with your entree, they will get cool really quickly. Enjoy!

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Roasted Potatoes

recipes August 3, 2014 Leave a comment

This is one of most go-to side dishes, especially when we aren’t eating grains and my husband needs a little more substance to a meal than just veggies. You can use Russet, Gold, Red, Purple, Fingerling, whatever kind of potatoes you like and have on hand. My personal favorites are Purple, Fingerling, and Russet.

Ingredients (makes 2 servings):
1 large potato or 2 small ones
1-2 tbsp extra virgin olive oil
pinch each of:
garlic salt
onion powder
parsley
salt
pepper

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Preheat the oven to 400F and slice the potato into 1/4 to 1/2 inch slices or cubes, whichever you prefer. (The picture above is of a small cutting board, not the largest potato known to man!)

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In a bowl, toss sliced or cubed potatoes and all other ingredients. Make sure each and every slice is coated in olive oil or it will stick to the pan.

Spread the potatoes out in a single layer on a baking sheet and put into the oven for 12 minutes.

After 12 minutes, flip each slice over or, for cubes, toss to stir and make sure nothing is sticking. Put the potatoes back in the oven for another 10-12 minutes until they are just turning golden brown. For a taste a little more like homemade chips, cook thin sliced ones until they just start to get crispy.

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Serve with your favorite main dish and enjoy!