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Brussels Sprout Coleslaw

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Brussels sprout coleslawThis is a favourite side dish in my house. It’s a great way to get the goodness of Brussels sprouts while disguising them from someone who may not like the regular steamed option. By cooking the sprouts in bacon fat and topping them with pecans, you’ll completely forget that these tiny cabbages are good for you!

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Brussels sprout coleslaw
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • ½ pound bacon, cooked (choose a brand that is low in sodium and nitrates)
  • 2 Tbsp bacon fat
  • ½ pounds Brussel sprouts, trimmed
  • ½ cup onions, minced
  • DRESSING
  • ¼ cup Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon fresh ground pepper
  • GARNISH
  • 1 cup pecan halves
Instructions
  1. Cook bacon over medium heat. Save drained fat.
  2. Wash and trim Brussels sprouts. Grind Brussels sprouts and bacon until they are the consistency of coleslaw. A food processor works well for this, but other devices like a cheese grater, Magic Bullet mixer or Slap Chop work too. If all else fails, slice using a knife.
  3. Warm bacon fat in a stovetop pan over medium heat and add onions. Cook until translucent.
  4. Add sprouts and bacon.
  5. Whisk together all dressing ingredients and pour over sprouts.
  6. Cook over low to medium heat for about 5 minutes, stirring frequently.
  7. Remove from heat and transfer to serving bowl.
  8. Garnish with pecans if desired.
  9. This recipe can be enjoyed both warm and cold.

 

 

 

Barbecue Sauce

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Barbecue sauceWhen eating real food, many of your standard condiments are no longer suitable. I encourage folks to complete the big fridge purge of condiments sooner than later, but many are reluctant because they don’t know what to replace them with.

Check out my ketchup, mayonnaise and dressing recipes, and add to your repertoire another favourite … barbecue sauce.

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Barbecue Sauce
Recipe type: Condiments/Dressings
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 Tbsp coconut oil
  • ½ cup shallots (or onion), diced
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • 1 tsp sea salt
  • 3 Tbsp lime juice
  • 1-1/4 cups organic or homemade chicken broth
  • 5.5 oz can of tomato paste
Instructions
  1. Heat coconut oil in a large sauce pan on medium heat.
  2. Add shallots and garlic. Saute until they are soft.
  3. Add mustard, paprika, cumin, chipotle powder, and sea salt. Sauté for 1 minute.
  4. Add lime juice, chicken broth, and tomato paste. Stir until all ingredients are mixed.
  5. Once the sauce is simmering, reduce heat, cover, and continue to simmer and stir for 35 minutes.

 

Mayonnaise

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Adapted from the Well Fed cookbook, this lemony, light, and silky mayo makes just about everything taste better. Add to coleslaws, grilled meat, salad dressings, or tuna for a creamy texture your taste buds will enjoy.
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Mayonnaise
Recipe type: Condiments/Dressings
Cuisine: American
Prep time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • 1 large egg
  • 2 Tbsp lemon juice
  • ¼ cup + 1 cup avocado or walnut oil
  • 1 Tbsp Dijon mustard
  • ½ tsp sea salt
Instructions
  1. In a food processor or blender, crack egg and add lemon juice. Cover and allow 30 minutes to bring mixture to room temperature.
  2. Add ¼ cup of oil, Dijon mustard and salt. Blend until ingredients are combined.
  3. Incorporate the remaining 1 cup oil by pouring very, very slowly into the running blender. You are going to be tempted to skip this part, but the magic of mayo is precisely in this emulsion step. Set your timer for 2-3 minutes, get the skinniest drizzle you can manage, and count your blessings or meditate.
  4. Once all of the oil is incorporated, transfer to a mason jar and mark with the egg expiration date -- that's when the mayo will expire, too.

Sweet Potato Soufflé

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Sweet Potato SouffleThis elegant sweet potato soufflé side dish, seasoned with Maple syrup and cinnamon, is so tasty it almost feels like dessert. As an added bonus, it is not at all intimidating to make. It can be enjoyed all year long, but in our house we tend to bring it out with the rest of our “comfort foods” in fall when the weather turns cold, particularly over Thanksgiving weekend.

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Sweet Potato Soufflé
Recipe type: Side Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 large sweet potatoes, peeled and chopped
  • 2 eggs
  • ⅓ cup butter
  • ¼ cup coconut or almond milk
  • 3 Tbsp Maple syrup
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Peel sweet potatoes and chop into 2-inch pieces.
  3. Cover with water in medium pot and bring to a boil.
  4. Cook until fork tender, about 20-25 minutes.
  5. Place boiled sweet potatoes into food processor or mixer.
  6. Add remaining ingredients and blend until smooth.
  7. Pour mixture into large soufflé dish and bake for 45-60 minutes.
  8. You want the soufflé to jiggle slightly when gently shaken.

 

Kale Chips

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Kale is nothing short of a superfood! Not only is it brimming with vitamins K, A, and potassium, it also delivers a healthy hit of calcium, magnesium, and immune-boosting vitamin C.

You can use the leaves to make baked kale chips, which are a crunchy, nutritious snack. Best of all they are super easy to make.

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Kale Chips
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 1 bunch kale
  • TOPPING CHOICE #1
  • 1 Tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp red chili flakes
  • TOPPING CHOICE #2
  • 1 Tbsp olive oil
  • ¼ tsp garlic powder
  • ⅛-1/4 tsp chili powder
  • TOPPING CHOICE #3
  • 2 Tbsp coconut oil
  • 2 Tbsp Maple syrup
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
Instructions
  1. Preheat oven to 325 F.
  2. Wash kale leaves and separate from stalk. Dry thoroughly so no moisture remains.
  3. Line baking sheet with parchment paper.
  4. Lay kale leaves out on parchment paper and brush with a mixture of either topping
  5. choice. Alternatively, you could place kale in a large bowl, pour topping, and toss with
  6. hands until evenly coated.
  7. Bake for ~15 minutes or until crispy (no need to flip).
  8. Note: Kale chips quickly go from perfect to overcooked. Keep a close eye on them toward the end of baking.
  9. Remove from oven and let cool.