Welcome to my Paleo Side Dishes page, perfect for anyone who is trying to eat “clean”, non-processed whole foods, just how our earliest ancestors ate! Also perfect for any Crossfit goer/advocate/enthusiast, a great way to fuel your hard-worked bodies with wholesome, quality foods without having to measure/count calories or go hungry. Do not fear that all you will be eating is meat, veggies, fruit, more meat, more veggies, more meat…..Take a look at some the of yummy, unique creations Chef Angela has come up with all while staying within Paleo guidelines.
Of course, all these dishes are naturally Gluten-Free and are perfect for anyone dealing with gluten sensitivities or Celiac.
Don’t see your favorite? Ask Chef Angela, she has many more delicious Paleo and Gluten-Free items in her recipe file!
Check out my Paleo Entrees page also!
Lemon-Almond Brussels Sprouts Oven roasted Brussels sprouts are tossed with toasted almonds, a refreshing lemon dressing, and baked to a crisp finish for one yummy forkful!
Roasted Eggplant with Almond Butter Coconut Sauce Roasted eggplant rounds are topped with a smooth, nutty sauce of almond butter, coconut milk, brown sugar, fresh cilantro, garlic, chilies and fresh lime juice – uniquely delicious.
Zucchini Boats The zucchini in this recipe resemble mini dugout canoes. A zesty stuffing of mixed garden veggies, fresh herbs and Italian seasonings make up a healthy and filling side dish.
Celery Root and Parsnip Puree A great alternative to heavy mashed potatoes! Pureed celery root and tangy parsnips are incorporated with light sour cream and seasoned simply with salt and pepper.
Mock Fried Rice A naturally low-calorie/low-carb alternative to Chinese fried rice. “ Riced” cauliflower takes the place of traditional rice and is sautéed with tamari, sweet shallots, shitake mushrooms, bok choy, fresh ginger and scallions – perfect to go along with one of Chef Angela’s stir fries!
Veggie-Stuffed Tomatoes Ripe tomatoes are hollowed out and filled with a carrot, celery, onion, almond meal mixture and baked in the oven until tender.
Parsnip and Carrot Mash with Lemon Zest & Thyme This parsnip and carrot mash is made deliciously fluffy with coconut milk and the natural vegetable sweetness is balanced with lemon zest and fragrant thyme.
Spaghetti Squash Fried “Rice” A naturally low-carb/-calorie alternative to oriental fried rice; strands of spaghetti squash are stir fried in light olive oil along with scallions, bock choy, carrots, garlic, ginger, eggs and soy sauce for a filling, yet light side dish.
Cilantro Sweet Potatoes Coriander and cumin infused oven roasted sweet potatoes bites are tossed in a tangy and sweet, citrus-cranberry sauce and sprinkled with fresh cilantro.
Paleo-Friendly Dinner Muffins Gluten-, grain- and dairy-free muffins are made with a delicious blend of coconut flour, eggs, raw honey, coconut oil and fresh herbs; perfect served with a hearty bowl of soup, or without the fresh herbs, perfect dipped into a cup of coffee!
Moroccan Eggplant Mash Roasted mashed eggplant, cilantro, garlic, cumin, tomatoes and lemon juice are combined together for the perfect alternative for when you are craving a mashed potato-type consistency side dish.
Twice Baked Turnips A natural lower-carb alternative to the starch laden traditional twice baked potatoes; turnips are roasted and hollowed out, and filled with a creamy turnip mash filing and topped with fresh scallions and crumbled bacon bits!
Carrot/Parsnip Muffins Naturally gluten-free, these muffins are made with ground carrots, parsnips, almond meal, coconut flour and oil, and ginger, cinnamon, cardamom, and nutmeg spices; perfect alongside a bowl of soup or as a fiber rich snack.
Roasted Root Vegetable Tzimmes An orange juice, cinnamon and honey reduction is poured over matchstick sliced oven roasted parsnips, sweet potatoes, carrots, pearl onions, and assorted dried fruits with a sprinkling of toasted pistachios for a sweet, savory scrumptious combo.
Bacon-Chive Sweet Potato Biscuits A popular request from Chef Angela’s gluten-free and Paleo dieting clients; roasted sweet potatoes, chives, crumbled bacon bits, coconut oil, eggs and coconut flour make for a hearty biscuit!
Paleo/Gluten-Free Popovers These grain-free popovers (arrowroot powder takes the place of traditional white flour) are a delight to eat with their crunchy shell while savoring the soft and chewy center, perfect drizzled with honey, fruit preserves or melted butter for a simple spread.
Honey/Balsamic Veggies Roasted Brussels sprouts, butternut squash, mushrooms, and toasted almonds are combined with a simple balsamic/honey sauce.
Paleo Lemon Poppy Seed Muffins These grain and gluten free muffins are perfect for the Paleo dieter! Eggs, coconut oil, raw honey, lemon zest and juice, coconut flour and poppy seeds make a delicious side dish, quick breakfast or great afternoon snack!
Sesame Brussels Sprouts with Creamy Curry Sauce Coconut and sesame oil coated Brussels sprouts are oven-roasted to a crispy finish and tossed with toasted sesame seeds and Chef Angela’s Paleo curry-avocado mayo; one bite of these tasty sprouts and you will never argue about eating your greens again!
Garlic Mock Mashed Potato “Naturally low-carb mashed cauliflower takes the place of potatoes and is seasoned with chives, garlic, and a bit of almond meal for an extra-creamy finish!”
Paleo Herbed Bread Who said you can’t eat bread while eating Paleo!? Chef Angela came up with a protein packed, grain-free loaf made of eggs, rosemary, thyme, almond meal, coconut flour, coconut oil, and flaxseed; perfect served chilled or warmed and topped with a pat of grass-fed butter and a drizzle of raw honey.