Side Dishes


Posted on January 4, 2018. Filed under: Side Dishes, Snacks, Uncategorized | Tags: , , , , |

Food puns are so much fun.

Months ago, I bought an egg white salad from Trader Joe’s, it was good, but I thought it could be a lot better. I like my egg salads to have a little bit of heat.

This recipe is very easy, good for you, and full of protein. (No mayo!)


Here’s what to get from the store:

Eggs (hard boiled or not)
Greek yogurt

Protein Pack Egg Salad

6 hard boiled eggs, chopped
1 avocado
1 cup  Greek Yogurt
Splash of lemon juice
Salt, pepper, paprika, cayenne

  1. Mix everything together, taste to adjust seasonings. Serve with a side of black beans.

Hopefully in the next few coming weeks I’ll be able to post some more complicated recipes, but I’m glad to just be posting again.

The problem with being a workaholic (which I very much am), is that you need to be doing things at all times, I have to adjust to doing less now. It’s going to be hard, but very important.

My goal this winter is to not let my winter depression get me down. Granted, now the problem is that it’s super cold and I don’t want to leave my apartment. But, I’ve been taking vitamin D every day since about October and that has been helping (and my hair is even thicker and more healthy? I didn’t think that could happen). It has also been a lot more sunny so far, so that has also been helping.

I know people say every year this is their year, and I’m not saying that, but I do have a good feeling about this year. I know there’s going to be some ups along with the downs, and the key is to take the downs in stride and not let them get you down. And, if that means you need outside help, that’s fine.

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Man I’m Baked

Posted on July 18, 2017. Filed under: Main Course, Side Dishes, Uncategorized | Tags: , , , , |

Potatoes, that is.

First off, I have to say my birthday was the best. Thanks to everyone who came out, mom, dad, Shawn, Kati, Petra, Brian..and everyone who couldn’t due to price or me wanting to go home early.

My low carb diet had gone so well, I decided to keep it up. (That being said, right after making and eating this, I also ordered Dominos, but, balance, right?)

I had been trying to figure out what to do with the broccoli mom and dad brought, and for some odd reason sweet potatoes came to mind. Granted, if you’ve been reading for a little while, you know my feelings on sweet potatoes. I wanted to do something simple, but yet tasty, and something that had buffalo chickpeas involved (no clue why) So I came up with this dish. It was supposed to be twice baked stuffed sweet potatoes, but I can’t ever get the potatoes out of the oven fast enough before the skin falls apart; so they ended up being baked mashed potatoes.

This dish is super easy, super low carb, super healthy and could be a good side dish for a meal. If you want to make it vegan, all you have to do is leave the goat cheese off, or substitute your favorite vegan cheese.

Baked Mashed Sweet Potato with Buffalo Chickpeas and Goat Cheese

Here’s what to get from the store:

Sweet Potato
Goat Cheese
Buffalo Sauce

Baked Mashed Sweet Potatoes with Buffalo Chickeaes

1 sweet potato, cut in half
1/2 small head of broccoli, diced
4 cloves garlic, diced
1/2 can chickpeas, diced
Buffalo Sauce
Salt, pepper, paprika

  1. Coat the potato with olive oil, salt and pepper. Bake in a 400 degree oven for 20-30 minutes, or until the potato is cooked through.
  2. When the potato cools, scoop out the middle, mix in the broccoli, garlic, salt pepper and paprika. Use a potato masher to mix everything together.
  3. Place the mixture in a greased ramekin, or giant muffin tin. Top with the chickepeas and goat cheese. Bake until the goat cheese is starting to brown.

I’m still working a lot, but it’s paying off financially, which is what I wanted. I actually like working; sure I’m exhausted and I barely have time for anything, but I get to meet new people and run around instead of sitting at a desk.

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Sweetly Spicy

Posted on May 7, 2016. Filed under: Side Dishes, Uncategorized | Tags: , , |

This week has been a little rough. Monday at work I was eating some soft pretzels and a piece of the salt aggravated a tooth I’ve been ignoring. I woke up in a lot of pain (if you call when I got sleep) and my face was starting to swell. I called a dentist but they couldn’t get me in until today. They suggested I go to the Dr or the ER. I chose the ER because the Dr I’ve been to here in town kind of blows (they misdiagnosed my mono a few years ago). $500 later armed with penicillin and strong pain killers, they sent me on my way. I went into work for a few hours, all the while my face getting bigger (I looked the like elephant man.) Luckily a coworker came in to finish out the shift. Thankfully the swelling has gone down quite a bit, and I have a plan for the dentist. I have a deep cleaning, root canal, a crown and wisdom tooth extraction (they aren’t bothering me, but the dentist said they can cause the same problems I’m having now so…out they go!) I wasn’t sure how good my dental insurance is, and luckily, it’s not bad. It’s going to cover about half of the work, which I find awesome.

Needless to say, solid food has been kind of a no go this week. I tried some of the apps at Blue Pointe’s grand opening (fabulous, go eat there!) and my mouth couldn’t open to wide. Last night I tried a falafal wrap when I took mom out for Mother’s day. I thought that would be fine, but the pain started again when I got home and I had to go to the strong stuff.

Wednesday night I made pureed black beans, carrots and avocado (baby food, essentially). I didn’t post about it because, well, it looked like turds. I wanted to make something yummy today, and for some reason, the jicima at the grocery store was staring back at me.

Jicima is a South American root vegetable with consistency of a potato. The difference between jicima and potatoes is that you can actually eat jicima raw. I didn’t do that, I added it to sweet potatoes and a habanero to make a sweet and spicy mash.

This recipe is easy, but it does take time to cook the starches down. I was really surprised that the jicima took longer to cook than the sweet potato. The habanero adds a nice spice to it, but BE CAREFUL. It’s a very spicy pepper, so you really don’t need more than 1. And, make sure to wash your hands after you handle it. (Ever get jalapeno juice in your eye? Yea, this is worse) Really, this would normally be a side dish, but considering chewing is still hard for me, it was the main course.

Sweet and Spicy Jicma and Sweet Potato Mash with Black Beans and Gorgonzola

Here’s what to get from the store:

Small jicima
Small sweet potato
Habanero Pepper
Greek Yogurt
Lemon Juice

Sweet and Spicy Jicima and Sweet Potato Mash

1 small jicima, peeled and diced
1 small sweet potato, diced
1 Habanero
1/4 cup Greek Yogurt
2 cloves Garlic
Splash of lemon juice
Salt, Pepper, Tumeric, Paprika
Black Beans

  1. Add the jicima and sweet potato to a pot of salted boiling water. Cook until fork tender, about 45 minutes.
  2. While the starches are cooking, char the habanero on the burner. Cool, then de seed and dice. (Wash.Your.Hands)
  3. Drain the starches and add them to your food processor along with the pepper, Greek Yogurt, lemon juice and spices. Blend until smooth. Taste to adjust seasonings, then add the cheese. Serve topped with black beans and more cheese.

After having to skip my yoga for 2 days due to pain, I decided I had to on Wednesday. It was a great decision. It’s amazing how much endorphin can lift someone’s mood. I can be exhausted and go through my practice and feel so great afterwards.

I’m really excited it’s getting warm out so I can show off more of my awesome new muscles.

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Tiny Trees!

Posted on March 7, 2015. Filed under: Side Dishes | Tags: , |

I was one of those weird kids, broccoli was (still is) my all time favorite veggie. Maybe because I was covering it in cheese (did the same thing with peas) or maybe it was because they look like tiny trees and I felt like I was a dinosaur while eating them. Either way, I love that weird looking veggie. It was almost life changing when I had it raw, but it was ever MORE life changing when I discovered how to roast it in the oven. Instead of it getting limp, it keeps it’s shape and even gets a tiny crisp on it.

This recipe is for  a side dish, but if you cook an entire head, you could use it as a light lunch side along with a smoothie. It is also another one that you can play with the seasoning on; I went spicy with red pepper flakes and cayenne pepper, but you don’t have to.

Here’s what to get from the store:

Fresh broccoli
Lemon juice

Spicy oven roasted Broccoli

1 full head broccoli
3 cloves garlic
1- 2 tbsp olive oil
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp lemon juice
Salt and black pepper

  1. Separate the florets of broccoli. Put in a bowl with the olive oil to coat and add the seasonings. Make sure to mix well. Put on a cookie sheet covered in foil (not necessary, but helps with cleanup).
  2. Cook in an oven pre heated to 250 for about 15-20 minutes or until the broccoli is bright green with a slight crisp at the top. Flip over the florets half way through.

One of the complaints I hear a lot is that veggies are boring. Yeah, they can be, but they don’t have to be. This takes the broccoli from a boring sound veggie  to something interesting without covering it in cheese. It has a good kick to it and I’m pretty sure you can get anyone to at least try it.

There’s nothing wrong with being out of the ordinary, as long as you’re far out enough.

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