Sides

Think outside the potatoes/rice box! Recipes for healthy, delicious side dishes include quinoa, lentil salad, baked mushrooms and more.

cauliflower fritters

My cheesy broccoli bites were such a hit with everyone, it occurred to me that I should make a version with cauliflower. For these, I used Parmesan instead of cheddar and thyme instead of oregano. So good! I served them as a side dish, but they can easily be served as an appetizer or as a snack. Click for the recipe

Baked Onions

These baked onions are savory, creamy and cheesy. They make an excellent side dish to grilled meat. Click for the recipe

Pesto Spaghetti Squash

My pesto pasta salad is delicious, but very high in carbs: 43 grams per serving. Substituting spaghetti squash for the pasta gives you a very similar experience in terms of taste (admittedly with a different texture), for far fewer calories and carbs, and more nutrients from the squash. Click for the recipe

Parmesan Roasted Asparagus

As much as I love the simplicity of steamed asparagus (especially when topped with a little butter), I have to admit that roasting asparagus and seasoning with salt, pepper, garlic powder and Parmesan elevates it into a true delicacy. Click for the recipe

Zucchini Noodles

These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandoline, or to pre-salt the zucchini strands. Simply slice, sauté, season and enjoy. Click for the recipe

Cucumber Salad

Cucumber salad is one of summer’s little pleasures, much like cold watermelon, fresh raspberries and chilled soups. It’s the simplest salad, really – cucumber and onion slices are mixed with a simple dressing of sour cream, vinegar and salt, and allowed to macerate in the fridge for a few hours. The result is incredible – tasty, refreshing, and the perfect side to grilled meats and seafood. Click for the recipe

yellow squash fritters

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead. Click for the recipe