Tag Archives: paleo sides

Ultra Low Carb Herb Flat Loaf


I honestly love making these. It’s so easy and fun to experiment with seasonings, and it’s probably the closest I get to making something that resembles paleo bread. It’s hard for me to lump this in with paleo “junk” though, because in all honestly, it’s mostly eggs and some fresh herbs. You can put the whole whopping 1/3 cup coconut flour in, or you can decrease it, but it’s not really nut flour based at all, so I still think it’s totally legit. It’s not replacing bread for me, and I’m not using it to satisfy a “bread craving”. I just think of it as an alternate side, and something fun to switch things up with sometimes. You can make your own decision on that. You can play with this however you want in regards to seasoning, and again, if you don’t tolerate dairy, and don’t want to anger the paleo police, or if you are doing the Whole 30 or Whole Life Challenge, please go ahead and omit the goat cheese.


  • 2 Handfuls of Fresh Chives
  • 2 tablespoons Garlic Chive Goat Cheese
  • 1 Tablespoon Goat Butter
  • 1/3 Cup Coconut Flour
  • 1 Sprig Rosemary
  • 5 Eggs

I put all ingredients in the smoothie attachment of my Ninja Blender, and go. It makes it really easy because it finely chops and incorporates all ingredients. I don’t really know how I would do it differently, but if you don’t have a blender, finely chopping the herbs first, and mixing everything with a fork works too. Then I just pour the batter into a parchment paper lined pie pan, or square pan, and bake at 375 degrees until golden and a toothpick comes out clean. Cut and serve!




Carb Nite Baked Triple Sweet Potato Frites

Yeah Carb Nite! As I mentioned in my last post I am following the Carb Nite Solution by John Kiefer, and tonight is my “Carb Nite” – glorious. Now, I am not binging on donuts, pizza, and scones like some people, and am keeping it pretty much paleo. I am allowing myself white rice, since it’s pretty harmless (Phase One: SUSHI ) and have recently added some full fat dairy as I mentioned previously that I’ve discovered that I can handle goat milk pretty well (Generally, I will consume it in the form of full fat goat milk kefir and some goat milk cheeses) so I found this brand of GOAT MILK ICE CREAM which will definitely serve as an occasional “Carb Nite” indulgence (Phase Two: Figs and Ice Cream) ….I figured it was a holiday…. Oh man.

Just to get side tracked for a second, let me tell you about ice cream. This past year and a half, if I had Ice Cream (Rare Occasion) it was Larry and Luna’s Coconut Milk based Ice Cream. Which is absolutely awesome. But holy cow, this Goats Milk Ice Cream by LaLoo’s is A-MAZE-ING. I don’t particularly like that it has carrageenan in it, but considering this is going to be a very occasional treat, it’s not the worse thing in the world. The two flavors I bought were the Dark Chocolate, and the Vanilla Snowflake. Absolutely lovely and rich in flavor and the level of creaminess in the texture is just not something you are going to find in the coconut based ice creams. Easy on the digestive system and delicious….I’m totally sold.

Anyway this post is not about any of that. Well I guess it is, but mainly it’s about Sweet Potatoes (Phase Three: Sweet Potato Fries!!!!)

I’m big on homemade food, and getting rid of processed artificial crap, but sometimes you don’t want to chop up a million sweet potatoes. Sorry folks, unless you know of a brand I don’t, I’m pretty sure a bag of simple sweet potato fries doesn’t exist. All the ones I’ve seen have crap oils and weird seasonings. That’s OK, who needs the freezer section anyway. I decided to just suck it up and make them myself.

I decided to make things a little more fun, and used three different varieties of sweet potatoes: Japanese, Garnet, and Hanna


As for the recipe, I cannot take any credit beyond that. These are pretty much verbatim from THIS recipe on NOM NOM PALEO‘s website. For the seasoning I used Salt, Pepper, and Paprika as described in her recipe, but added cinnamon as well. They came out amazing, so I highly recommend you check out her recipe and make them.


Pineapple Veggie Cauliflower “Rice” (Reprise)


This isn’t really a new recipe, I just made some additions to an older one. Click the picture to go to the original. Other than using purple cauliflower instead of the yellow, I followed the recipe exactly. This time, I made a much larger….and by much larger I mean two huge batches of it. I also added an egg, onion, and used a mixture of duck fat and coconut oil (Mostly because I’m running out of duck fat, and I want to use it when making Paleo Stuffing for Thanksgiving. ) I probably could have been a little more liberal on the spices, since I was making such a big batch…but yum.  This is one of my favorite things to make. It’s probably one of the best side dishes ever. This was my first time using a food processor to chop everything. My Ninja Kitchen System is amazing. It took me literally, less than a minute each to chop my carrots, onions, broccoli, and make the cauliflower rice. Do yourselves a favor, and get a food processor….seriously.

To add the egg, once you are done sauteing the veggies, and before you put the cauliflower in, use a spoon to push everything off to the side, so that there is a bare space in the pan. Put a little coconut oil.  Crack an egg there, and break the yolk. Cover, and when it starts to become almost cooked, stir it in with everything. It should easily break into egg chunks, like you find in the Chinese food fried rice.

Pineapple Vegetable Fried Cauliflower “Rice”


I’ve heard about making cauliflower rice before, but didn’t think I could do it, as I don’t own a food processor. Then, I was searching around the internet, and saw a few people suggest you could do it just with a hand grater. I decided to give it a try. I had a beautiful head of yellow “cheddar cauliflower” (no relation to the cheese), and it was BIG, so I had plenty to use. I cut a few big florets off, and used the larger hole setting on the grater.


It worked! It was a little messy, and a little extra work, but it came out wonderfully! Trying to figure out how to spice it up, I decided to be inspired by this pineapple fried rice I used to love at the Thai restaurant, as well as bringing in complimentary curry and spice flavors.

I cut up some carrots and broccoli into small chunks, grabbed some frozen pineapple (Trader Joe’s brand) and organic frozen peas (legumes not paleo, blah blah) out of the freezer, and went to work.

The (estimated) Breakdown:

1 cup Carrots (diced small)
1 cup Broccoli (diced)
2 cloves garlic (diced)
1 cup peas (organic, frozen)
1 cup pineapple chunks (Trader Joe’s frozen)
3-4 cups grated cauliflower (1/4- 1 head depending on the size)
2 tablespoons duck fat
Cinnamon, nutmeg, curry powder, ginger powder, turmeric, salt, pepper, paprika, cayenne

Heat 1 tablespoon duck fat over medium high heat. Then, add the carrots, broccoli, and garlic. After a minutes or so, add the peas and pineapple. Season and stir for a few minutes before adding the second tablespoon duck fat . Add the cauliflower and stir. Cook for another 3-5 minutes, stirring once or twice.

That’s it! It’s really easy, relatively quick once you prep everything, and it was AMAAAAAZING. It was so good that I decided to make a second batch, and went through the entire prep process again….it was so very worth the effort. In the future I might try mixing some egg, or onion in there, for more of a fried rice feel, but i think it’s pretty perfect as is. If you don’t have duck fat, you can use coconut oil, bacon grease, tallow, ghee, or butter. Coconut oil would probably go really well, otherwise I think an animal based fat is ideal.

Kabocha Squash (3 Ways)

Have I mentioned yet how much I love Autumn. It brings so many beautiful things; Cool air…. colorful leaves….winter squash. Yes, I L-O-V-E winter squashes, there are so many varieties, they are so tasty and nutritious, they store well, you get bonus seeds to roast, and they are relatively easy to make. Not to mention, when they are in season they are cheap too, less than $2 a pound, so load up! This week I bought a couple of Kabocha Squash, which I had previously only had in a Japanese style pumpkin curry, so I decided to roast it, and then use the roasted squash to make some recipes.

I used to have a love/hate relationship with roasting squash. I think, it was because cutting them was so tough and annoying. Then I found out you can roast them whole, and now it’s really the easiest thing ever. Which brings us to the first dish.

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  1. Naked Roasted Kobocha Squash

    It’s almost too easy. The flavor of a good Kabocha is so delicious on its own, that you don’t even need to season. Simply place the squash on a pan, and poke some holes in it with a fork. Then stick it in the oven, preheated to 375 degrees, and roast for 60-90 minutes until it’s easy to stick a fork in it. Cut it open, scoop out the seeds (and save them for roasting later!), and cut up or scoop out of the skin.


After scooping out all the roast squash, I used about half of it (so a whole Kabocha) to make the next dish. It originally was going to be a soup, but I got lazy and didn’t feel like watering it down. I’m glad I didn’t because I really like it came out. Thicker than a soup, but creamier and thinner than mashed potatoes. It’s actually almost like a dessert. The coconut milk brings out the sweetness of the kabocha, but the best part is, there is no added sweetener.

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2. Kabocha Squash Puree


  • 1 Can Trader Joe’s Light Coconut Milk
  • 8 oz Vegetable Broth (I used Pacific Brand)
  • Thyme, Nutmeg, Salt, Pepper

Add all ingredients to a mixing bowl and using a hand blender, mix until smooth and creamy. Heat (unless it’s already warm from roasting) and serve.

Finally, I took a bit more of the roasted squash, and made this final dish. I got inspired to do the spinach/squash/nut mixture when remembering these vegan pumpkin kibbeh things I had a few weeks ago. It clued me in that the flavors went well together, so I came up with this side.

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3. Spinach Kobucha Saute


  • Spinach
  • Garlic
  • Roasted Kobocha
  • Pine Nuts
  • LIGHTLY season with Salt, Pepper, Nutmeg, , cinnamon, paprika, ginger, and half a dash of cardamom.

In a pan with some duck fat (and I also used the juice from the steak I just cooked) saute all ingredients for a few minutes until the spinach and garlic are cooked.  Stir in seasoning.


I served all three dishes as sides for a wonderful steak. I believe it was a top sirloin. For the steak I marinated it in a combination of thyme, salt, pepper, paprika, ginger, apple cider vinegar, allspice, and nutmeg. Then I cooked it in a pan, in a little tallow, 4 minutes per side before letting it rest for 10 minutes. It was a perfect medium rare. All together, not including the squash roasting time, this whole meal took under an hour, which is great!

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