Side Dishes/Snacks



  • 3 TBSP olive oil
  • 1 large onion, sliced
  • 3 cloves of garlic, minced
  • 1 medium eggplants, diced
  • 1 small-medium zucchini, chopped thinly
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 chili pepper such as a Serrano chili, diced
  • 1 14 oz. can of crushed tomatoes
  • 2 bay leaves
  • 1/2 tsp each of dried thyme and oregano
  • 1/4 tsp each of cumin and coriander
  • 1/2-1 tsp of salt
  • black pepper
  • 1/2 cup each of basil leaves, chiffonaded, and parsley, finely chopped


  1. Heat 1 TBSP olive oil in a large skillet over medium-high heat. Once hot, add the onions and lower the heat to medium-low. Add garlic. Stir occasionally until onion is softened and slightly caramelized.
  2. Add additional olive oil to pan and increase heat to medium-high. Add eggplant and stir occasionally until eggplant is somewhat cooked, approximately 5-7 minutes.
  3. Then, add bell pepper, zucchini, and chili pepper and and cook for approximately 10 minutes until all vegetables are tender.
  4. Add the crushed tomatoes, bay leaves, thyme, oregano, cumin, coriander, and salt and pepper. Cook for a final 5-7 minutes.
  5. Remove from heat and add basil and parsley. Stir well to blend.


Tandoori-Spice Roasted Cauliflower



Tandoori Spice Blend 

Notes: this makes a bit more spice blend than the recipe calls for; save the rest for another dish. You can also purchase a pre-made Tandoori spice blend at a grocery store or specialty market.


  • 1 TBSP ground ginger
  • 1 TBSP ground coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2/3 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon


  • 2 heads of cauliflower, cut into florets
  • 8 cloves of garlic, minced
  • 2 TBSP of fresh ginger, minced
  • 2 TBSP of Tandoori spice blend
  • Juice of 2 small lemons
  • 1-2 TBSP coconut oil



  1. Preheat oven to 425 °F.
  2. In a large bowl, add the garlic, ginger, Tandoori spice blend, lemon juice, and coconut oil. Mix together until a paste forms
  3. Add cauliflower to bowl and toss evenly to make sure all florets are coated in spice blend. Spread out on a baking sheet or two (use parchment paper or aluminum foil for easy cleanup). DSC_0060
  4. Roast cauliflower in oven at 425 for 20-25 minutes, tossing once, until golden brown and cooked through.


Broccolini with Ginger-Garlic Tahini Sauce


Serves 2 as a large side dish, 4 as a small side dish


  • 8 ounces baby broccoli or broccolini
  • 2 TBSP tahini paste (the only ingredient should be tahini, or ground sesame seeds)
  • 1 tsp fresh minced ginger,
  • 1 very small garlic clove, finely minced
  • 1/4 tsp coconut aminos (or soy sauce if you’re not on Whole30)
  • 2 TBSP unsweetened 100% apple juice
  • 1/2 TBSP apple cider or red wine vinegar
  • 1/2 TBSP fresh lemon juice
  • 1 TBSP warm water, or more to achieve desired consistency
  • salt and pepper to taste
  • Sesame seeds for garnish


  1. Blanch the broccolini: Bring a pot of unsalted water to a boil. Prepare an ice bath (a large bowl of cold water with ice).
  2. If the broccolini stems are thick, slice the spear vertically in half.
  3. Once the water is boiling, add the broccolini. Blanch for 3 minutes. Remove from heat and drain in a colander. Immediately transfer broccolini to the ice bath to stop cooking and retain the vibrant green color.
  4. To prepare tahini sauce, add all ingredients to a bowl and whisk with a fork until thoroughly combined. Add more warm water if tahini sauce is too thick.
  5. To serve, place broccolini on serving plate. Drizzle with tahini sauce and sprinkle sesame seeds on top.


Simple Herb and Seed Salad

Serves 2


  • 1/2 cup fresh flat-leaf parsley leaves (remove stems)
  • 1/2 cup fresh cilantro leaves (remove stems)
  • 3/4 cups fresh basil leaves, roughly torn
  • 3/4 cup fresh dill leaves, broken up into small pieces
  • 2 TBSP slivered almonds
  • 2 TBSP cashews
  • 2 TBSP hemp seeds (or substitute sunflower or pumpkin seeds)
  • 1 tsp grated orange zest
  • 1/2 tsp red chili flakes
  • salt and pepper to taste
  • 2 TBSP fresh orange juice
  • 3 TBSP extra-virgin olive oil


  1. Toast the almonds and cashews. You can do this in a preheated oven at 350 °- spread the nuts on a baking pan and toast for approximately 10-15 minutes, stirring occasionally until golden. Or, you can do toast the nuts in a dry skillet over medium heat for 5-10 minutes until nuts are golden brown. Let the nuts cool.
  2. Gather the herbs and mix with the nuts, orange zest and chili flakes in a bowl.
  3. Whisk together the orange juice, olive oil, salt and pepper to taste. Pour dressing over herb and nut mixture. Toss and serve.

Mustard Vinaigrette


  • 1/4 cup apple cider vinegar
  • 1 small garlic clove, finely minced
  • 1 small shallot, finely diced
  • 1 TBSP coconut aminos
  • 1-2 TBSP raw honey
  • 1 TBSP coarse grain mustard
  • salt and pepper to taste
  • 1/4 (or more) cup extra virgin olive oil


  1. Whisk together all ingredients except for olive oil until combined. Slowly whisk in olive oil until desired texture and taste is achieved.
  2. Alternatively, add all ingredients to a mason jar. Screw on lid tightly and shake until combined.

Mediterranean Pesto

This will yield about a half cup of pesto. Serve on meat, eggs, or veggies!


  • 3/4 – 1 cup fresh parsley (omit thick stems)
  • 1/2 cup fresh cilantro (omit thick stems)
  • 1/8 cup cashews
  • 3 TBSP lemon juice
  • 3 garlic cloves
  • 1 tsp each of salt, cumin, and paprika
  • freshly cracked black pepper or Aleppo pepper
  • large pinch of cayenne pepper
  • 3-4 TBSP extra virgin olive oil


  1. Add all ingredients to a food processor and pulse until ingredients are finely minced. 
  2. Add olive oil and process until a pesto-like sauce forms. Taste for seasoning and adjust accordingly. 
  3. Serve leftovers in airtight container or mason jar in fridge.

Cauliflower Mash

Serves approximately 10 1/2 cup servings


  • 2 medium-large heads of cauliflower
  • 10-12 cloves of garlic, peeled
  • 1/4 cup ghee (or grass-fed butter if you’re not on Whole30)
  •  1/4 cup canned coconut milk
  • salt and pepper to taste
  • other dried herbs to taste (I used oregano)


  • Cut up cauliflower heads into florets.

  • Fill up a large saucepan or stockpot with a few inches of water. Add a steamer basket. Turn the heat on high.

  • Once water is boiling, add cauliflower florets and garlic cloves to steam basket. Cover pot with lid. Steam for approximately 10-12 minutes until florets are soft and very tender.
  • Drain cauliflower florets and then add to a large mixing bowl. Using an immersion blender or electric hand mixer, break up the cauliflower. Once it’s starting to come together, add the ghee, coconut milk, salt, pepper, and seasonings.


  • Mix until you’ve achieved a smooth consistency.


  • Alternatively, you can dump all of the ingredients in a high-powered blender such as a Vitamix or a food processor.
  • Dig in.

Sweet Potato and Caramelized Onion Hash


  • 6 medium to large sweet potatoes, peeled
  • 3 TBSP coconut oil or ghee, divided
  • salt and pepper
  • fresh thyme sprigs
  • 2 large onions
  • 1 jalapeño pepper, diced (include membranes and seeds for spiciness)
  • 5 garlic cloves, minced


  1. Preheat oven to 400F.
  2. Dice potatoes into 1-inch pieces. Slice onions, dice jalapeño, and mince garlic cloves.
  3. Toss sweet potato with ghee or coconut oil, salt and pepper, and fresh thyme sprigs. 
  4. Line baking sheets with aluminum foil (for easy clean-up) and spread out potatoes. Bake for approximately 30 minutes until browned and tender, flipping halfway through.
  5. While the sweet potatoes are cooking, cook the onions on the stove. Heat a large nonstick skillet or cast iron pan over medium heat. When hot, add onions and sprinkle with salt. Turn heat to low and cook for 35-45 minutes until dark brown and caramelized, stirring occasionally.
  6. When you notice the onions starting to brown, add the diced jalapeño. DSC01441
  7. When the onions are near caramelized, add the garlic. 
  8. Take off the heat when onions are caramelized and browned.
  9. In a large mixing bowl, combine the roasted sweet potatoes and onion mixture and toss until well incorporated.

Cauliflower Rice

Pulse the cauliflower in a food processor until it’s the size of rice or couscous grains


  • 1 head of cauliflower, roughly chopped into florets
  • Olive oil, coconut oil, or ghee
  • Garlic cloves, minced
  • Salt and pepper
  • Any other seasonings you like, optional (cayenne, cumin, thyme, and oregano, are some of my favorites to add).


  1. Place cauliflower florets in a food processor or high-powered blender  such as a Vitamix. Pulse until cauliflower is broken down into couscous-sized pieces.
  2. Heat a tablespoon or two of oil over medium heat in a large skillet. Add several cloves of minced garlic. Cook until fragrant, about 30 seconds.
  3. Add cauliflower and cook for 4-7 minutes until slightly cooked but not soft. Add salt, pepper and any other seasonings to taste.

Savory Spiced Toasted Nuts

Processed with VSCOcam with e5 preset


4 oz almonds
4 oz hazelnuts
4 oz cashews
2 tsps chili powder
1 teaspoon cumin
1 tsp dried thyme
1 teaspoon black pepper
1 teaspoon sea salt
1/4 tsp cayenne pepper (if you like your nuts hot and spicy)
1.5 tablespoons olive oil


  1. Place nuts in a large skillet over medium heat and toast until lightly browned. Alternatively, toast nuts in a preheated oven at 350 F for 10-15 minutes, tossing halfway through.
  2. Combine all spices in a bowl, add in olive oil to make a paste.
  3. Coat nuts with spice/oil mixture evenly.
  4. Serve.

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