Sides Dish Recipes
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These recipes are to complement your main meals while giving an extra boost of nutrition during your Nutrition Program. By using clean, whole ingredients, they help you avoid added sugars, preservatives, and unhealthy fats found in processed foods. Each side dish is thoughtfully designed to nourish your body, support your health, and keep your clean-eating journey on track.
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Side Dishes
These side dishes may seem like a small part of your meal, but they can make all the difference when it comes to hitting your nutrition goals.
Easy Roasted Butternut Squash
**4 servings
Ingredients:
Directions:
Preheat oven to 400 degrees F. Toss the squash with the olive oil and spread it on a baking sheet, making sure none of the cubes are touching each other.
Season with salt and pepper. Roast until lightly browned (about 25-30 minutes)
**4 servings
Ingredients:
- 1 small butternut squash, seeded and cubed
- 2 Tbsp. Extra Virgin Olive Oil
- Himalayan Pink
- Salt
- Fresh Ground
- Pepper
Directions:
Preheat oven to 400 degrees F. Toss the squash with the olive oil and spread it on a baking sheet, making sure none of the cubes are touching each other.
Season with salt and pepper. Roast until lightly browned (about 25-30 minutes)
Butternut Squash with Pancetta & Sage
**6-8 servings
Ingredients:
Directions: Add turkey bacon and olive oil to the sauté pan and cook until bacon is crisp.
Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and start to turn golden. Add sage,
nutmeg and season with salt and pepper (white pepper if you have it).
Add broth and bring to a boil, reduce the heat to a simmer and cover with a lid. Cook until the squash is tender when pierced with a fork.
Serve and enjoy.
**6-8 servings
Ingredients:
- 2TB Extra Virgin Olive Oil
- 4 oz. Pancetta or nitrite-free turkey bacon, chopped
- ½ finely chopped fresh sage or ¼ tsp. dried
- 2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 dash of ground nutmeg
- Salt and pepper, to taste (white pepper if you have it)
- 1 cup organic chicken stock
Directions: Add turkey bacon and olive oil to the sauté pan and cook until bacon is crisp.
Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and start to turn golden. Add sage,
nutmeg and season with salt and pepper (white pepper if you have it).
Add broth and bring to a boil, reduce the heat to a simmer and cover with a lid. Cook until the squash is tender when pierced with a fork.
Serve and enjoy.
Mango salsa
**4-6 servings: 1/2 serving size.
Ingredients:
Directions: Mix ingredients in a bowl & refrigerate for 2 hours. Serve and enjoy!
**4-6 servings: 1/2 serving size.
Ingredients:
- 2 mangos (peeled & cubed)
- 1 purple onion (peeled & diced)
- 2 kiwi (peeled & diced)
- 1 jalapeno (seeds removed, minced)
- 1 red pepper (seeds removed, diced)
- 1 avocado (peeled & diced)
- 1 tomato, diced
- Juice of 1 lime
- Bunch of cilantro, chopped
- ½ tsp. sea salt
Directions: Mix ingredients in a bowl & refrigerate for 2 hours. Serve and enjoy!
Mashed cauliflower
4 serving
Ingredients:
Directions: In a large pot, add the chicken stock and cauliflower. Cover and bring it to a boil. Reduce the heat and simmer for 30-35 minutes until the cauliflower is very tender, and you can smash it with your fork. (If you need to add more stock
during this time, you can add it. Make sure your pot doesn’t run dry.)
Add the garlic cloves and simmer for a few minutes longer (about 5). Drain the liquid and add all of the remaining ingredients to a food processor or blender. Blend to your desired consistency. (I like mine pureed with a few chunks.) Season with salt & pepper, and any other seasoning you like! Enjoy.
4 serving
Ingredients:
- 1 entire head of cauliflower, remove leaves (chopped into small pieces)
- 1 cup of low-sodium chicken stock
- 2-3 cloves of garlic
- Sea salt & pepper to taste
Directions: In a large pot, add the chicken stock and cauliflower. Cover and bring it to a boil. Reduce the heat and simmer for 30-35 minutes until the cauliflower is very tender, and you can smash it with your fork. (If you need to add more stock
during this time, you can add it. Make sure your pot doesn’t run dry.)
Add the garlic cloves and simmer for a few minutes longer (about 5). Drain the liquid and add all of the remaining ingredients to a food processor or blender. Blend to your desired consistency. (I like mine pureed with a few chunks.) Season with salt & pepper, and any other seasoning you like! Enjoy.
Zucchini pasta with sundried tomatoes
Serving size = 1 cup
Ingredients:
Ingredients
Directions: With a spiralizer, mandolin, or peeler – cut the zucchini into long noodle-shaped pieces and set aside.
In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With the machine running, drizzle in the olive oil until blended.
Place all ingredients (including zucchini) in a bowl. Stir in sun-dried tomatoes. Toss and serve.
Serving size = 1 cup
Ingredients:
Ingredients
- 2-3 zucchini, shredded (can be made ahead and refrigerated)
- ¼ cup roasted unsalted almonds
- 1 cups tightly packed basil leaves
- 2 Tbsp. extra virgin olive oil
- 1 TB lemon juice
- ¼ cup sundried tomatoes
- Salt and pepper, to taste
Directions: With a spiralizer, mandolin, or peeler – cut the zucchini into long noodle-shaped pieces and set aside.
In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With the machine running, drizzle in the olive oil until blended.
Place all ingredients (including zucchini) in a bowl. Stir in sun-dried tomatoes. Toss and serve.
Spaghetti squash
**4-6 servings
Ingredients:
Directions: Preheat your oven to 400. Cover a baking pan in aluminum foil and set aside. Place your two halves face up, and lightly brush the inside with olive oil. Then, season with salt & pepper to taste. Let the oil soak in for a couple of minutes. Then, place the two pieces of squash face DOWN in the pan, and place into the oven. Cook for 45-60 minutes.
Flip over the squash when it’s finished cooking. Use a fork to “shred” & pull out the spaghetti squash. It comes out like spaghetti- pretty AWESOME! Place the squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm). Top with tomato sauce or season with salt & pepper and enjoy!
**4-6 servings
Ingredients:
- 1 Spaghetti Squash cut in half lengthwise, and de-seeded (use a spoon)
- Extra Virgin Olive Oil
- Sea salt & fresh ground pepper to taste
Directions: Preheat your oven to 400. Cover a baking pan in aluminum foil and set aside. Place your two halves face up, and lightly brush the inside with olive oil. Then, season with salt & pepper to taste. Let the oil soak in for a couple of minutes. Then, place the two pieces of squash face DOWN in the pan, and place into the oven. Cook for 45-60 minutes.
Flip over the squash when it’s finished cooking. Use a fork to “shred” & pull out the spaghetti squash. It comes out like spaghetti- pretty AWESOME! Place the squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm). Top with tomato sauce or season with salt & pepper and enjoy!
Oven-Roasted Broccoli & Garlic
3-4 Servings
Ingredients:
Directions: Preheat oven to 450 degrees. In a large bowl, drizzle the olive oil over the broccoli. Add the garlic, salt, and pepper and toss well with your hands.
Spread the mixture on a large baking sheet, trying not to let any broccoli overlap. Cook for about 20 min. or until the edges of broccoli are crispy!
3-4 Servings
Ingredients:
- 1 entire broccoli (about 1.5 pounds). Cut into florets. (If you want to use the stems, cut them into bite-sized pieces) (This is great with cauliflower, too!)
- 2 Tbsp. Extra Virgin Olive Oil
- 1 entire garlic clove, peeled. (I prefer not to slice the cloves, but you can if you like)
- Himalayan Pink Salt & Freshly Ground Pepper to taste
Directions: Preheat oven to 450 degrees. In a large bowl, drizzle the olive oil over the broccoli. Add the garlic, salt, and pepper and toss well with your hands.
Spread the mixture on a large baking sheet, trying not to let any broccoli overlap. Cook for about 20 min. or until the edges of broccoli are crispy!
Mediterranean grain salad
Perfect to make ahead of time and keep in the fridge. You’ll have a little extra on hand for a quick and easy side in case you need one!)
**6-8 servings
Ingredients:
Directions:
Combine the brown and red rice in a medium-sized pot with 1 cup of water. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 15 minutes and then add the quinoa and another cup of water. Cook for another 10 minutes or so. You may need to add another ¼ cup of water. While the grains are cooking, prepare the rest of your ingredients.
Once the grains are cooked, remove from the heat and allow to cool for 15 minutes. Combine all the ingredients in a bowl and mix well. Taste and adjust seasoning. Enjoy!
Perfect to make ahead of time and keep in the fridge. You’ll have a little extra on hand for a quick and easy side in case you need one!)
**6-8 servings
Ingredients:
- 1/4 cup brown rice
- 1/4 cup red rice
- 1/4 cup quinoa, rinsed
- 1/2 can chickpeas, drained and rinsed
- 2 roasted red peppers, chopped (jar)
- 8 marinated artichoke hearts, chopped (from a jar)
- 1 medium handful of parsley, chopped
- 1/4 cup pine nuts, roasted
- Sea salt and freshly ground pepper, to taste
Directions:
Combine the brown and red rice in a medium-sized pot with 1 cup of water. Bring to a boil, cover, and reduce the heat to medium-low. Cook for 15 minutes and then add the quinoa and another cup of water. Cook for another 10 minutes or so. You may need to add another ¼ cup of water. While the grains are cooking, prepare the rest of your ingredients.
Once the grains are cooked, remove from the heat and allow to cool for 15 minutes. Combine all the ingredients in a bowl and mix well. Taste and adjust seasoning. Enjoy!
Simple Sautéed Spinach
**2 servings
Ingredients:
Directions:
Heat up a large sauté pan with coconut oil over med to med-high heat. Add 1/3 spinach to the pot and, with tongs, continually turn the spinach for 1-2 minutes. Add the next 1/3 of spinach to the pot, continually turning (about 1 min). Add the final 1/3 of spinach AND sliced garlic, and continually turn until all of the spinach is mostly wilted (another 1-3 minutes).
Remove spinach mixture from the pot and squeeze ½ lemon over the spinach. Season with salt & pepper and toss well. That’s it! Very easy & super healthy!
**2 servings
Ingredients:
- 1.5 lbs. of baby spinach, cleaned & dried
- 3 cloves of garlic, peeled & thinly sliced
- 1/2 fresh lemon
- 1.5 Tbsp. coconut oil
- Sea salt & fresh ground pepper to taste
Directions:
Heat up a large sauté pan with coconut oil over med to med-high heat. Add 1/3 spinach to the pot and, with tongs, continually turn the spinach for 1-2 minutes. Add the next 1/3 of spinach to the pot, continually turning (about 1 min). Add the final 1/3 of spinach AND sliced garlic, and continually turn until all of the spinach is mostly wilted (another 1-3 minutes).
Remove spinach mixture from the pot and squeeze ½ lemon over the spinach. Season with salt & pepper and toss well. That’s it! Very easy & super healthy!