Category Archives: sides

Thursday, April 5, 2012

Simple Cabbage Sauté (SCD Friendly)

I’m seriously obsessed with cabbage.  I eat it several times each week.  I love it raw, roasted, or sautéed.  And I add just about anything with it from additional veggies, to nuts, meat, or fruit – fresh or dried.  I like to think of cabbage as an equal opportunity foodso inviting and so very complimentary to all.  This weekend I’m experimenting with a new dinner idea (of course with cabbage).  If it works out, I’ll share it with you next week.  It’s a simple dish: roasted teriyaki chicken with sauteed cabbage and veggies (and with a soy-free homemade teriyaki sauce made with coconut aminos).  

Also coming soon, spicy green beans 
(with this teriyaki sauce). 
There are 3 main types of cabbage: green, red, and savoy. Savoy is the “curly” cabbage having leaves that are ruffled, deeper ridged, deeper veined, with a milder flavor and a softer texture. 

Health benefits of Cabbage: 
-Cabbage is considered the anti–inflammatory of vegetables
-Cabbage has lactic acid that acts to disinfect the colon
-Cabbage can also be used to relieve headaches
-Cabbage holds anti-cancer properties 
-Drinking cabbage juice from the stem is a good cure for ulcers

More about cabbage here
Simple Cabbage Sauté  


-2 heads small curly green cabbage 
-1 cup leeks (optional, but worth it)
-1/2 teaspoon salt (or to taste)
-1 teaspoon garlic granules (or 2 cloves minced garlic)
-3 tablespoons oil of choice (I use grapeseed)
-Fresh ground pepper to taste (optional, but worth it)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Quarter the cabbage and remove core.  Slice and rinse in bowl of water (or rinse anyway you prefer) and dry well in salad spinner.  Add cabbage and garlic granules to leeks and sauté on medium/low heat.
3.  When cabbage is slightly wilted remove from heat.  I like my cabbage with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4 – 5

Shared on: Frugal Food ThursdayWellness Weekend @ Diet Dessert and Dogs, Freaky Friday, Fresh Bites Friday, Lunch Box Love Fridays, Friday Food, Superfood Sunday, 

Posted by Amber at

Labels: SCD, sides, vegan, vegetarian.


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Tuesday, March 27, 2012

Sautéed Lemon Pepper Brussels Sprouts (SCD/ACD/Paleo Friendly)

I’ve been on a HUGE Brussels sprout kick lately, sauteing them up for lunch, or as a side dish for dinner.  They are so delicious.  I like to keep mine very simple – some salt and fresh lemon juice does the trick my friends.  Ah, the perfect springtime food!  Please try this one for me.   
Curious about these cute little greens?  See here for their history, nutritional info and more. 

-1 lb of Brussels 
-1/2 cup leeks (optional, but worth it)
-1/4 teaspoon salt (or to taste)
-1/4 cup fresh squeezed lemon juice  
-Fresh ground pepper to taste (optional, but worth it)
-2 tablespoons oil of choice (I use grapeseed)

How To
1.  Add oil, leeks and salt to a large saute pan.  Sauté on medium heat until wilted and soft (about 5 minutes).
2.  Trim, slice and wash the Brussels.  Add to leeks and sauté on medium heat.
3.  When Brussels are slightly wilted turn off heat and add in lemon juice and mix.  I like my Brussels with a bit of crunch (not mushy).    
4.  Serve warm or room temp (or cold).  Garnish with fresh ground pepper.  
Serves 4
Posted by Amber at

Labels: ACD, appetizer, Paleo, SCD, sides, vegan, vegetarian.


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Monday, March 19, 2012

Beet Pickled Eggs

I nearly cried over these eggs, the smell alone actually made me very emotional.  Why?  Well yes they are super good, but I was overcome with emotion due to the warm, loving memories these eggs brought rushing back.  So I was nineteen years old the last time I ate one of these eggs.  It was with my beloved Gramie, whom I speak of often here on this blog.  She made these ALL the time for me growing up.  So the last time I ate one of these gorgeous, perhaps unconventional eggs, was fifteen years ago in my Gramie’s kitchen where we sat and salted these delicious pickled purples, laughing about something I’m sure (she was a born prankster, had a killer sense of humor – very early on I was exposed to the likes of George Burns, Groucho Marks, Jack Benny, Lucille Ball, Milton Berle, etc.), hence my current love of comedy.  I digress… 
I didn’t have Gramie’s recipe here for these eggs, however, I’m elated over my attempt – pretty spot on.  Oh these eggs.  It’s hard to describe the flavor, I think they are simply delicious.  They are so easy to make.  Fun for a spring celebration.  If you’re feeling adventurous, I encourage you to try.  You won’t be disappointed…and Gramie will smile knowing people are making her famous purple eggs!  

-6 peeled hard boiled eggs (or more, I would say up to 12, and pickle a tad longer)
-4 medium red beets, peeled and cut (use raw, not cooked)
-2 cups raw apple cider vinegar
-2 cups filtered water
-1/2 teaspoon salt
How To:
1.  Combine all the ingredients in a glass bowl
2.  Cover and pickle in fridge for 36-48 hours
3.  The longer these pickle the deeper the color penetrates the egg
4.  When ready to eat, simply slice open and serve with a touch of salt or make them into deviled eggs

*Don’t throw out those gorgeous pickled beets either, add them to a salad as is, or try roasting or a saute.  
I made deviled eggs with my pretty purple huevos.
They were outrageous!
Posted by Amber at

Labels: ACD, appetizer, SCD, sides.


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Tuesday, February 7, 2012

Roasted Beets, Cabbage and Green Apples (a SCD friendly recipe)

I am a big fan of roastinganything.  I love to roast like some love to bake.  Peeling and chopping is oddly soothing to me.  And much like your seasoned baker, I find great satisfaction upon seeing the final product.  The transformation is more about the flavor than the look really, but what a grand transformation it is.  Have you ever tried a roasted beet?  It’s a beautiful thing, and not just the color I’m talking about here, oh that flavor.  And cabbage?  Delicious!  This dish was inspired by Valentine’s Day.  I call this an “any-time” dish.  I ate it for lunch, as a main dish, and a side dish and yes, a few eggs made this a great breakfast.  What a fun and healthy way to get a splash of vibrant red on the ever popular lovers Holiday (oh, and be sure to wear a nice big apron to cover your pretty clothes – beets are wonderful but so unforgiving).

– 1 lb red beets, chopped (about 5)
– 11 oz green cabbage, sliced  (3/4 of small head of cabbage)
– 3 1/2 lbs of Granny Smith apples, chopped (3 extra large)
– 3 tablespoons oil (I use grapeseed)
– 1/2 teaspoon salt
– 1 teaspoon garlic granules

How To
Preheat oven to 375
1.  Add beets, cabbage, apples, salt, oil and garlic granules to roasting pan of choice (I use a 4 QT glass Pyrex).
2.  Mix well
3.  Roast for 35 minutes 
4.  Mix and serve 
  Ready for the oven.  
Just love that beautiful color
Posted by Amber at

Labels: ACD, dairy free, gluten free, main dish, SCD, sides, vegetarian.


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Tuesday, December 6, 2011

Flavorful Grain Free Quinoa Stuffing

I’ve been struggling with how to make a quinoa stuffing that doesn’t taste like a quinoa summer salad.  Then I came across a secret ingredient that saved the day: poultry seasoning.  This created a dish that has a real authentic taste to it, without all the traditional gluten/grain type hassle.  

And a quick word about quinoa.  I’ve been cooking it for years, and just the other day I found this website that rocked my world.  I’ve been wasting valuable time and energy trying to get a fluffy quinoa (I do the presoak but alas wasn’t using the correct water to quinoa ratio).  Finally, mystery solved! Just FYI: it’s 1 1/4 cups liquid to 1 cup quinoa.  So simple! 
4 cups cooked quinoa (to your texture preference, see above notes).  
1 medium onion, small chop
1 cup walnuts, chopped 
1 medium apple, peeled and small chop
2 celery sticks, chopped
1 cup dried cranberries (unsweetened or sweetened with fruit juice and always sulfur dioxide free)
2 cups mushrooms, small chop (optional, not shown in recipe above)
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning 
Few turns of the pepper grinder 
Oil of choice 

How To
1.  Coat bottom of pot with oil.  Add onions & salt.  Saute on med/low for 5 minutes.
2.  Add celery & walnuts, stir and cook for 2 minutes.
3.  Add apple, thyme, pepper, & poultry seasoning.  Stir and cook for 2 minutes.
4. Turn off heat and add in the 4 cups of quinoa along with the cranberries.  Mix together quinoa, saute mixture, and cranberries. 

*This was excellent the next morning with eggs as a breakfast scramble!
Posted by Amber at

Labels: ACD, dairy free, gluten free, grain free, sides, vegan.


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Saturday, November 19, 2011

Raw Pasta Two Ways


 “The way you cut your meat reflects the way you live.”

“The way you cut your veggies reflects the way you live.” 
— Me, earlier today
I love vegetables, but like most things I get b.o.r.e.d very easily.  So cutting veggies up like pasta is nothing new friends, but what I have dressed them with today, well, hello gorgeous (yes you) and what I am tasting in my mouth.  I’ve been making pesto for years and this is my favorite recipe but I find it gets a bit washed out on pasta, so I added one simple ingredient and bam – love! The perfect raw pesto.  I adore pesto in any form.  It brings back lovely memories of my beloved Gramie (who was a die-hard cook).  Growing up I spent the summers with my Grandparents (and lived with them for many years).  Gramie often made fresh pesto and I vividly remember her explaining what it was and how to make it with nothing less than grand enthusiasm over the entire process from leaves to paste. Of course I thought it was awesome, and she allowed me to do the best part of the job…drizzling in the oil.  Magic.  If my Gramie was alive today I know she would LOVE my heart-healthy version.  This one’s for you Gramie! 
Sauce #1: The Perfect Raw Pesto
  • 2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
  • 1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
  • 3 to 4 tablespoons fresh lemon (to taste)
  • ½ cup olive oil (or preferred oil)
  • ½ teaspoon garlic granules (or one clove of fresh garlic – or to taste)
  • ½ teaspoon salt
  • 1 large ripe avocado
  1. Place toasted walnuts in food processor and pulse a few times.
  2. Add basil, garlic granules, salt and pulse.
  3. Add the avocado and pulse until incorporated.
  4. Test for seasoning.
This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
Pesto is best served at room temperature (in my opinion)


The first time I ate at Cafe Gratitude I fell in love; I was smitten like a lovesick teenager, seriously!  Check out their website and I dare you to not feel warm, fuzzy, loved, and excited about their philosophy and their food – my goddess the food!  I’m sure I scared the poor man sitting next to me as I moaned, groaned, and talked to myself through the entire meal (who does that? oh, crazy people like me – okay, I was having a foodgasm if you must know).  I was still chewing my first bite when I spotted their cookbook, ran to it, grabbed it, and proceeded to hold onto it (while I ate) like a miserly mouse clenching the last piece of cheese.  So if you are headed to San Francisco for a visit, call me and I will meet you there and we can be crazy about this place together!
Sauce #2: Fabulous Fig Balsamic Dressing
This is a sweet/savory sauce from one of my favorite restaurants on the planet, Cafe Gratitude. The fig sauce is located on page 45. It's fantastic. I adapted it slightly with what I had on hand, so the original recipe is different.
  • 7 black mission figs, quartered
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • Juice from ½ a lemon
  • A few turns of the pepper grinder
  • Walnut oil
  1. Add figs, balsamic vinegar, salt, pepper, and lemon to food processor, blend until Incorporated
  2. Drizzle in oil until creamy
Posted by Amber at

Labels: raw, sauces, sides, vegan.


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Saturday, November 12, 2011

Smashed Sweet Potatoes with Cauliflower

Smashed Sweet Potatoes with Cauliflower 
(this is really nice substitute for those of you who don’t want white potatoes at your meal; the cauliflower adds a nice texture and balances out the sweetness of the sweet potatoes – and best part, no boiling required!)

3 large sweet potatoes, chopped
1 head of cauliflower, separated 
Oil of choice
Garlic granules (or 4 cloves fresh garlic)

How To
*Add sweet potatoes and cauliflower to your favorite roasting dish
*Drizzle with oil 
*Add about 1 1/2 tablespoons garlic granules (or smash the fresh garlic cloves and add in)
*Toss ingredients with oil and garlic 
*Roast at 400 degrees for 40 minutes
*Keep ingredients in roasting pan and use a potato masher to smash ingredients together.  Add another drizzle of oil for some additional moisture
*Add 1/4 teaspoon salt 
*Smash everything together well 
*Top with a little cinnamon (optional)
Posted by Amber at

Labels: sides, thanksgiving side dishes.

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Friday, November 11, 2011

20-Minute Cane-Sugar Free Cranberry Sauce

20-Minute Cane-Sugar Free Cranberry Sauce
(my kids ate this up like candy!)

-16 ounces fresh cranberries (about 5 cups) 
-1 1/2 cups filtered water (or 1 cup water and 1/2 cup orange juice)
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-3/4 cup sweet red apple, peeled and very small chop
-One large, juicy orange 
-1/4 teaspoon cinnamon  
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference) 
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)
How To: 
1.  In medium sauce pan bring cranberries and water (or water/juice) to a boil, stir and turn down to a rapid simmer (for about 5 minutes)
2.  Add apple, dates, honey, and stir to incorporate, and gentle simmer for about 10 minutes 
3.  Add juice of 1 orange, stevia, and cinnamon, and very gently simmer for an additional 5 minutes
4.  Turn off heat and let cool on the stove top in the pan, uncovered  
5.  When cool, transfer to fridge until ready to serve
Posted by Amber at

Labels: SCD, sides, thanksgiving side dishes.


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Grain Free Socca Bread

When I saw this socca bread recipe in Living Without magazine, I knew I had to try it. I love the simplicity of this recipe. I was very pleased with how it turned out, which is why I shared it here on the blog (I usually don’t share recipes from books or magazines).  If you like the flavor of garbanzo bean flour, you’ll dig this recipe.  It’s definitely something fun and different.
Grain Free Socca Bread
Serves: 6 - 8
  • 1½ cups garbanzo bean flour
  • 1½ cups filtered water
  • 2½ tablespoons oil (walnut or olive)
  • 1 tablespoon chopped fresh rosemary (you must use fresh!)
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon minced dried onion (I used onion powder)
  1. Whisk together chickpea flour, water, 2 tablespoons oil, rosemary, salt, pepper, onion (minced or powder). Let sit at room temperature for 30 minutes. This gives the batter a chance to thicken up a bit
  2. Coat a large round nonstick skillet with oil and heat over med until hot (add oil to pan after removing the socca and get it nice and hot for the next one)
  3. Pour ½ cup batter into pan and swirl around a bit (sort of like a crepe). use heat-safe spatula to loosen sides
  4. Cook socca until crispy on one side, flip and brown on the other side
Posted by Amber at

Labels: allergy-friendly, grain free, sides, vegan.


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Roots and Fruits (Roasted Parsnips, Apples, Pears and Walnuts)

This side dish is a really nice alternative to traditional white potatoes.

-5 medium parsnips, peeled and chopped
-1 small red onion, chopped
-2 pears, peeled and chopped
-1 Granny Smith apple, peeled and chopped
-1 1/2 cups walnuts
-Oil (of choice)
-2 tablespoons garlic granules (salt is optional, I personally don’t use it when I roast) 

How To:
1.  Add parsnips, onion, pears, & apple to favorite baking dish and drizzle with oil.  Add 2 tablespoons garlic granules
2.  Roast at 400 degrees for about 35-40 minutes (check at 35)
3.  Lightly toast walnuts in saute pan on the stove top.
4.  Add walnuts to roasted roots and fruits 
5.  Mix together
6.  Add salt if desired, I omit.  
Posted by Amber at

Labels: sides, thanksgiving side dishes.

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