sides
The possibilities are endless when it comes to sides. They can bring color, texture, and a whole different flavor profile to the meal as a whole!
FALL SHOWSTOPPER SALAD
Lucky for us, this Fall Showstopper Salad contains a number of bad-A bitters — arugula, cranberries, and Dijon mustard. What the heck are bitters? Bitters are foods or drinks that interact with the bitter taste receptors in our mouths and elicit a vagal and local response. Bitters primarily support our digestion by enhancing production of gastrin, which is a hormone that causes the stomach to release hydrochloric acid for breakdown of protein and release of vitamin B12. Bitters are also thought to stimulate the liver and gallbladder to produce and release bile for fat digestion. In other words, bitters are bad-A for digestion. Try this recipe today to reap the benefits of these bad-A bitters!
Prep Time: 15 minutes | Total Time: 15 minutes
Yield: 5 servings | Serving Size: 1½ cups
Salad Ingredients
5 oz arugula or spinach
1 medium pear, chopped
1/2 up to 1 cup pomegranate arils
1/2 cup pumpkin seeds
1/4 cup unsweetened craisins
1/4 cup chopped or crumbled cheese if you please (blue, goat or feta cheese)
Dressing Ingredients
1 heaping tablespoon minced shallot
1/4 cup olive oil
1/4 cup cranberry pear vinegar (or any fruit vinegar)
1 heaping teaspoon Dijon mustard (add more as needed)
salt & pepper to taste
Directions
1. Cut and prep all the ingredients.
2. To make the dressing, add minced shallot, olive oil, vinegar, Dijon mustard, salt and pepper to a 12-16 oz jar. Then secure lid on jar and shake vigorously. Set aside.
3. In a medium bowl, add arugula, then top with chopped pear pieces, pomegranate arils, pumpkin seeds, unsweetened craisins and cheese.
4. Now shake the dressing again and then drizzle half the dressing over the salad and toss. Drizzle more dressing over the salad to taste/preference and toss again.
5. Add more of salad topping ingredients as needed/desired for aesthetics, then serve alongside a protein-based dish for a balanced meal and enjoy!
Approximate Nutrition Facts Per Serving:
Calories: ~250 | Sodium: ~300 mg | Total Carbohydrate: 20 g | Fiber: 6 g | Protein: ~10 g
Homemade hummus
Hummus screams Fall to me since it’s perfect as a dressing or dip for root vegetables and Fall salads, but in general, it compliments and enhances the flavor profile of many foods. Use it liberally on whatever you desire – have fun with it!
Prep: 15 minutes | Total Time: 15 minutes
Yield: 6-8 servings | Serving Size: 2 Tablespoons
INGREDIENTS
3 Tablespoons tahini
3 Tablespoons fresh lemon juice
1 can chickpeas (15 oz)
2 garlic cloves, minced
1/4 cup extra virgin olive oil (this is equivalent to 4 tablespoons)
3/4 teaspoon sea salt
1/2 teaspoon cumin powder (add more to taste as desired)
1-2 Tablespoon water as needed
Sprinkles of cumin, paprika or cayenne and chopped parsley for topping
DIRECTIONS
Order matters here.
1. Add tahini and lemon juice to food processor or blender and pulse for around one minute.
2. Add chickpeas and process/blend until minced.
3. Add the garlic and tablespoon in the olive oil one at a time, while pulsing. Blend until the oil is immersed and the mixture is smooth or coarse, depending on your preference.
4. Add salt and cumin, while pulsing.
5. Tablespoon in water for thinner consistency as desired and pulse for another minute.
6. Enjoy with sliced carrot, roasted beets, roasted parsnips, cauliflower, broccoli, gluten free crackers or whatever you want!
CURRIED SWEET POTATO + DELICATA SQUASH
Have you ever eaten delicata squash? Most people I’ve polled before said they’ve never had it. I personally love it because it tastes amazing, is great for blood sugar management and contains noteworthy amounts of fiber, vitamin A, calcium, potassium and vitamin C!
Prep: 15 minutes | Total Time: 40 minutes
Yield: 2-4 servings | Serving Size: ½ to 1 cup
INGREDIENTS:
1 medium sweet potato, leave skin on
1 medium delicata squash, leave skin on
2-3 tablespoons coconut or avocado oil
2 teaspoons yellow curry powder
1 teaspoon garam Marsala
1 teaspoon sea salt
1 teaspoon dried or fresh sage (garnish)
DIRECTIONS
1. Preheat oven to 425 F.
2. Cut delicata squash in half lengthwise and scrape out seeds with a spoon.
3. Rinse both the squash & potato under running water. Cut them into thin half moon slices. Make the squash slices a little thicker than the potato slices.
4. Put parchment paper on a large baking sheet. Spread potatoes & squash on paper.
5. Evenly spoon 2-3 tablespoons of oil over the vegetables. Set aside.
6. In a small dish, mix sea salt, curry powder and graham Marsala together.
7. Sprinkle spice mixture evenly over potatoes & squash. Now use your hands to mix them altogether so they will be evenly coated with the spice mixture. Spread them out flat on the paper. Avoid having them piled on each other.
8. Bake in oven for 20-25 minutes. I like to take them out at 10-15 minutes to turn them over to brown the other side; then put them back in for the last 10 minutes. If they aren’t browned to my liking, I leave them in a little longer. Keep an eye on them so they don’t burn.
8. Remove from oven and top with sage for garnish as desired. Enjoy!