Amazing Sides Recipes
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These recipes are designed to complement your main meals while providing an extra boost of nutrition to support your clean-eating journey during the Little Black Dress & Tie Program. By focusing on clean, whole ingredients, you avoid unnecessary sugars, preservatives, and unhealthy fats found in processed foods. Our side dishes are made to support your health, with each recipe thoughtfully crafted to nourish your body and keep you on track.
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Amazing Sides
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 Balsamic Roasted Brussels Sprouts
Serving size = 1 cup
Ingredients:
Directions: Preheat oven to 375 degrees. Whisk the Balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Serve & enjoy!
Serving size = 1 cup
Ingredients:
- 2- 3 cups Brussels Sprouts, halved
- 3 Tbs. Balsamic Vinegar
- 3 Tbs. Olive Oil
- Sea salt & pepper, to taste
Directions: Preheat oven to 375 degrees. Whisk the Balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Serve & enjoy!
Mashed Cauliflower
Serving size = 1 cup
Ingredients:
Directions: In a large pot, add chicken stock and cauliflower. Cover and bring it to a boil. Reduce the heat and simmer for 30-35 minutes until the cauliflower is until 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.
Serving size = 1 cup
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 chicken stock and cauliflower. Cover and bring it to a boil. Reduce the heat and simmer for 30-35 minutes until the cauliflower is until 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.
Mashed Rutabaga with Sautéed Onions
Serving size = 1 cup
Ingredients:
Directions: Place rutabaga in a large pot of boiling water and cook until fork tender (10-15 minutes). In the meantime, place olive oil in skillet & sauté sliced onions until tender & golden brown.
When rutabaga is done, drain and place in a large bowl. Mash with fork, potato masher or place in an electric mixer. Work until fluffy. You can add a dash or two of apple cider or chicken stock here to moisten. Add onions and olive oil to mixture. Mix until incorporated.
Season with salt & pepper. Sprinkle with fresh parsley, and eat it!
Serving size = 1 cup
Ingredients:
- 2 Rutabaga, peeled & cut into chunks
- 1 Large Sweet Onion, peeled, sliced in half, then sliced in ¼” slices
- 2-3 Tbsp. Extra Virgin Olive Oil
- Sea Salt & Pepper to taste.
- Dash of Apple Cider or Chicken Stock (optional)
Directions: Place rutabaga in a large pot of boiling water and cook until fork tender (10-15 minutes). In the meantime, place olive oil in skillet & sauté sliced onions until tender & golden brown.
When rutabaga is done, drain and place in a large bowl. Mash with fork, potato masher or place in an electric mixer. Work until fluffy. You can add a dash or two of apple cider or chicken stock here to moisten. Add onions and olive oil to mixture. Mix until incorporated.
Season with salt & pepper. Sprinkle with fresh parsley, and eat it!
Spaghetti Squash
Serving size = 1 cup
Ingredients:
Directions: Preheat your oven to 400 degrees. 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 squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm). Top with sauce or season with salt & pepper and enjoy!
Serving size = 1 cup
Ingredients:
- 1 Spaghetti Squash (it’s actually called that) cut in half lengthwise, and de-seeded
- Extra Virgin Olive Oil
- Sea salt & fresh ground pepper to taste
Directions: Preheat your oven to 400 degrees. 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 squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm). Top with sauce or season with salt & pepper and enjoy!
Roasted Broccoli & Garlic
It’s so EASY & delish!
Serving size = 1 cup
Ingredients:
Directions: Preheat oven to 450 degrees.
In a large bowl, drizzle the olive oil over the broccoli. Add 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! Try not to eat the entire thing!
It’s so EASY & delish!
Serving size = 1 cup
Ingredients:
- 1 entire broccoli (about 1.5 pounds) Cut into florets. (if you want to use the stems, cut into bite-sized pieces)
- 2 Tbsp. Extra Virgin Olive Oil
- 1 entire garlic, cloves peeled. (I prefer not to slice the cloves, but you can if you like)
- Kosher or Sea Salt & Freshly Ground Black Pepper to taste
Directions: Preheat oven to 450 degrees.
In a large bowl, drizzle the olive oil over the broccoli. Add 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! Try not to eat the entire thing!
Guacamole
(Makes 4-6 servings depending on the size of avocados. About a 1/2 cup)
Ingredients:
Directions: In a large bowl, gently toss the avocado with the lime juice. (This will prevent the avocado from turning brown.) Drain the lime juice into a separate bowl.
Add the cayenne, cumin, and salt to the avocado, and gently mix, mushing the avocado to the consistency of your choice. (I like mine slightly chunky.) Then, gently mix in the tomatoes, onion, garlic, and cilantro. Add back 1 Tbs. of the saved lime juice.
(Makes 4-6 servings depending on the size of avocados. About a 1/2 cup)
Ingredients:
- 3 Haas Avocados, halved, seeded, peeled, & diced (prep this last to prevent browning)
- 1 fresh lime, juiced
- ½ tsp. cayenne pepper
- ½ tsp. ground cumin
- ½ tsp. sea salt
- 2 Roma tomatoes, seeded & diced
- ½ White onion, diced
- 1 garlic clove, minced
- 2 Tbsp. Fresh Cilantro, Chopped
Directions: In a large bowl, gently toss the avocado with the lime juice. (This will prevent the avocado from turning brown.) Drain the lime juice into a separate bowl.
Add the cayenne, cumin, and salt to the avocado, and gently mix, mushing the avocado to the consistency of your choice. (I like mine slightly chunky.) Then, gently mix in the tomatoes, onion, garlic, and cilantro. Add back 1 Tbs. of the saved lime juice.
How to Bake a Sweet Potato…
Ingredients:
Directions: Preheat oven to 400° Pierce each sweet potato a few times with a fork (don’t get trigger happy… it’s just to let some of the steam out).
Please the sweet potatoes on a rimmed baking sheet lined with foil.
Bake for about 45 minutes, or until potatoes are tender. That’s it! (Serving size = 4 oz.)
Ingredients:
- 2-4 Sweet potatoes, rinsed & dried
Directions: Preheat oven to 400° Pierce each sweet potato a few times with a fork (don’t get trigger happy… it’s just to let some of the steam out).
Please the sweet potatoes on a rimmed baking sheet lined with foil.
Bake for about 45 minutes, or until potatoes are tender. That’s it! (Serving size = 4 oz.)
How to Steam Veggies (Broccoli, Carrots, Mixed Veg etc...)
Ingredients:
(Serving size = 1 cup, but you can always eat more veggies when they’re steamed!)
Ingredients:
- Any Vegetable of choice, cut to bite sized pieces (or what your LBD meal plan calls for)
- This includes: Broccoli, Cauliflower, Asparagus, Carrots, or other Veg of choice
- ½ tsp. Sea Salt (Optional)
(Serving size = 1 cup, but you can always eat more veggies when they’re steamed!)
Simple Sautéed Spinach
Serves 2
Ingredients:
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!
Serves 2
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
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!