How to give any main dish a “wow” factor? Add a touch of sweetness to a savory dish. These grilled pork and pineapple kebabs are tangy and smoky with just the right amount of sweetness from fresh pineapple. You can serve these with just about any side dish for a BBQ meal that keeps you coming back for more.
Here’s how to make them.
Have you ever made a grilled salad? You may think of salad as a cold food, but you’ll want to keep an open mind for this sweet, savory, smoky salad that’s just as refreshing as a cool, crisp salad on a hot day.
Hearts of romaine hold up well to the grill and develop a smoky wilt that balances out sweet grilled fruits and a tangy homemade balsamic dressing. This grilled romaine salad makes an excellent side dish that will become the star of any backyard barbecue.
To make it a main dish, grill your favorite chicken, steak, salmon or shrimp to top it with. Feel free to play around with the toppings to fit your diet or preferences. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.
Here’s how to make it.
We all have foods we miss when we ditch wheat, and lasagna tops the list for a lot of us. Think about it – it’s the ultimate comfort food: gooey cheese, zingy sauce, meat if you like, sometimes your favorite vegetables, all layered between stacks of tender noodles. Well, pull out that lasagna pan because this recipe is going feel completely indulgent. This celery root lasagna is the real deal, without the brain fog and digestive discomfort you get from grains. Even the most carb-addicted, pasta-loving person you know ask for seconds. In place of noodles, we’ll use thin sheets of celery root, a vegetable with a mild flavor and tender texture that does a fine job of impersonating a lasagna noodle. The skin is fibrous and earthy, so it’s best to peel celery root and cook with the tender flesh. At only 3 net carbs per 1/2 cup, celery root makes a great addition to a keto lifestyle. Gluten Free Lasagna with Celery Root (Celeriac) Noodles Recipe Ingredients 1/4 cup organic extra virgin olive oil, divided 4-6 assorted tomatoes, cut into wedges 1/2 cup chopped red onion 3 cloves minced garlic 3 cloves garlic, smashed 1 lb. grass-fed ground beef 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tbsp. dried oregano 2 tbsp. tomato paste 2-3 tbsp. broth 2 tbsp. fresh basil 3 large or 4 medium celery roots 2 tbsp. Butter 1.5 cups garlic marinara sauce 1/2 lb. shredded mozzarella 3 tbsp. parmigiano-reggiano cheese Directions Preheat your oven to 350 degrees Fahrenheit. Toss your smashed garlic and sliced tomatoes in 2 tablespoons of olive oil and lay on a parchment covered sheet pan. Roast for about 45 minutes, or until they are soft and a bit caramelized. While the tomatoes are roasting, fill a pot with water and a pinch of salt and bring to a boil. Wash your celery roots well and peel them. Slice them into very thin squares that are at least 1/8” thick but no thicker than ¼”. Reserve any odds and ends of the celery root for later. Bring a pot of water with a pinch of salt to a boil. Drop your celery root sheets in (if your pot is smaller you may need to do this in two batches). Allow them to simmer in the water for a few minutes until you can just pierce them with a fork. Use a slotted spoon to remove the slices and allow them to drain on a piece of towel or paper towel. Chop any remaining odd and end bits of celery root and place them in the water. Allow them to boil until they are soft. Remove the celery root pieces and set them aside in a separate bowl or plate. In a blender, place the chopped up pieces of celery root and the butter. Blend together until smooth (you can use a little broth or water if the mixture is too thick) and then stir in a few tablespoons of the mozzarella. … Continue reading “Gluten Free Lasagna with Celery Root (Celeriac) Noodles”
An artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Here’s how to put it together.
Coleslaw is an easy, tasty go-to when you’re looking for a versatile vegetable side for your meal when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps.
This creamy citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage. Lighter than the deli favorite, this zesty side goes great with fish tacos.
Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo.
The best part? This citrus slaw comes together in five minutes! Bring it to a backyard BBQ, pack it along for your next beach day, or add a little citrusy crunch to a dinner of grilled meat or veggies.
Here’s how it’s done.
Backyard gardens are putting forth the last of their bounty, and late summer vegetables are at their peak of freshness. To squeeze every last drop out of your harvest, give fermentation a try. Fermented vegetables date back hundreds of years. Back before we had freezers, people had to preserve food somehow. Somewhere along the line, someone figured out that salting food and letting it sit for a week creates a crunchy, tangy pickled vegetable that tastes better than what you started with. A lot of people find home fermentation to be intimidating. And it can be, at first. As long as you sanitize your cutting boards, jars, and tools with boiling water before you start, there’s a great chance you’ll end up with a beautiful pickle at the end. Here’s how to do it. Home Fermented Vegetables: Pickled Giardiniera Recipe Serves: 10-20, depending on serving size Time in the kitchen: 15 minutes, plus 5 days hands-off fermentation time Ingredients 1-2 heads cauliflower, cut into small florets 6-7 carrots 5-6 stalks celery 1 red bell pepper 1 large leek 1 lb. green beans 1 tsp. black peppercorns 3/4 tsp. mustard seeds 4 bay leaves 4 cloves garlic, smashed 1 small bunch oregano 3/4 tsp. red pepper flakes (or 1-2 sliced jalapenos) Water Salt Directions Using boiling water, sanitize whatever vessel you plan to use for your fermenting. Use care not to burn yourself! Wash all of your veggies and chop them. Double wash your leeks as they’re notorious for being very sandy. We recommend a 3.5% salt solution for your fermenting. To figure out how much salt you need, weigh your crock or jar on a small kitchen scale. Tare the scale while the empty jar is on it so the weight reads as 0g. Fill the jar with water until it’s a few inches from the lip of the jar. Record the mass of the water and then multiply the amount by 3.5% to find out how much salt you need. Pour the water out and add the appropriate amount of salt to the jar. Then, subtract the amount of salt you added from the total mass of the water that fits in the jar. This will give you the mass of water you need to add to the jar. At this point, pour the salt solution you created out into another jar, you’ll need it in a minute. Layer your crock or jar with all of the chopped veggies, the peppercorns, mustard seeds, bay leaves, oregano and red pepper flakes. Pour enough of your salt water solution into the jar so the vegetables are fully submerged. Alternatively, you can keep the salt water solution. Add a few crock fermentation weights to the top which will keep all of the vegetables submerged. Cover your jar with the appropriate lid. We used an airlock lid kit, which has a small hole in the lid that the airlock attaches to. Fill the airlock with the appropriate amount of water based on your … Continue reading “Pickled Vegetables, Two Ways: Home Fermented and Quick Pickles”