Veggies and Sides

Sweet and Savory Haricots Verts

• 12 ounces Haricots Verts
• 1 T. garlic infused coconut oil
• 1 T. amino acids
• 1 T. honey

1. Sauté Haricots Verts in coconut oil.
2. Blend amino acids with honey and pour over Haricots Verts.
3. Warm and serve.

Maple Pecan Sweet Potatoes

• 2 medium sweet potatoes
• 1 T. coconut oil
• Salt and black pepper, to taste
• 2 T. butter, melted
• 1 t. ground cinnamon
• 1/4 cup chopped pecans
• 1/4 cup maple syrup
• 1 t. vanilla
• 1/2 t. sea salt

1. Preheat oven to 425 degrees.
2. Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste.
3. Bake the sweet potatoes for 30 to 40 minutes, or until soft.
4. Remove the sweet potatoes from the oven, cool slightly and slice.
5. In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.
6. Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between slices.
7. Return to the oven and bake an additional 8 minutes.
8. Remove from oven and spoon liquid over potatoes. Allow them to cool slightly before serving.

Crispy Sweet Potato Fries

• 2 large sweet potatoes
• 1 Tablespoon of Arrowroot
• coconut oil

1. Peel sweet potatoes, slice into medium thick slices.
2. Soak potatoes at least 4 hours in water.
3. Preheat oven to 425 degrees.
4. Drain water from sweet potatoes and shake dry with your hands.
5. Put 1 Tablespoon of Arrowroot into food safe plastic bag.
6. Dump sweet potato fries into bag, blow some air into it,
   and shake bag until fries are coated.
7. Drizzle with a couple Tablespoons of coconut oil and toss
   until evenly coated with oil.
8. Arrange on cookie sheet(s) with lots of space in between fries.
9. Cook for 30-45 minutes, turning every 10 minutes.
10. Cooking time depends greatly on the quality of your baking sheet
    so keep an eye on them!

Maple Glazed Rosemary Carrots

• 3 cups peeled and sliced carrots
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1½ tablespoons fresh rosemary, chopped
• ½ teaspoon sea salt
• ½ teaspoon black pepper

1. Cook carrots in a skillet with just enough water to cover them.
2. Bring it to a boil over medium heat and simmer until the water has evaporated and
   the carrots are soft, about 20 minutes.
3. Stir in the coconut oil, maple syrup, rosemary, salt and pepper
   and cook for another 5–10 minutes over low heat.
   

Greek Spinach Pie

• 6 cups chopped spinach
• 1 roll phyllo dough, about 20 sheets
• 1 small onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 3 tablespoons olive oil
• 1 egg, beaten
• 1 cup feta cheese, crumbled
• 1 1/2 cups traditional ricotta cheese
• 2-3 tablespoons butter, melted
• salt & black pepper to taste

1.   Heat the canola oil in a frying pan over medium heat. Add chopped onions and saute for about 7 minutes. Add garlic and saute for 1 minute. Increase heat to medium-high, add chopped spinach and cook uncovered until the spinach is completely wilted, stirring occasionally. Squeeze out all of the excess liquid from the spinach in a colander with the back of a spoon.
2.   Mix the drained spinach mixture, feta, ricotta, egg, salt and black pepper in a large bowl.
3.   Preheat oven to 350 degrees F. Lightly spray a 8x11-inch baking dish with non-stick cooking spray.
4.    Gently place one sheet of phyllo in the baking dish and brush with melted butter. Repeat with ½ of your phyllo dough, buttering each sheet lightly.
5.   Spread the spinach and cheese mixture evenly over the phyllo layers.
6.   Use all the remaining sheets of dough for the top, buttering each sheet lightly. Brush the top layer with butter.
7.   Use a sharp knife and cut all the way through to the bottom. Put a little water (about 1-2 tablespoons) in your hand and sprinkle evenly over the top.
8.   Place the baking dish on the middle rack of the oven and bake for 30-40 minutes or until golden brown.
9. Serve with Gyro meat, sliced tomatoes, very thin slices purple onions and Tzatziki sauce. Sprinkle with additional crumbled feta cheese. 

** I used a mixture of shredded mozzarella cheese and cottage cheese in place of the ricotta cheese.

Loaded Cauliflower

·         1 large head cauliflower, cut into bite size pieces (approx. 6 cups)

·         6-8 strips of bacon, cooked and crumbled

·         6 T. chives

·         1/2 cup mayonnaise

·        -1/2 cup sour cream

·         2 cups shredded Colby Jack cheese

·         8 oz container sliced mushrooms

Preheat oven to 425 degrees.
In a large pot oil water and cook cauliflower for 8 to 10 minutes, drain and let cool. In a large bowl combine all ingredients. (Reserving ½ of the cheese, bacon and chives.) Place in baking dish and cover with reserved cheese and bacon. Bake for 15 to 20 minutes. Top with reserved chives and serve.

Zucchini Fries

• 3 small zucchini
• 2 egg yolks
• 3/4 cup Panko bread crumbs
• 6 T. grated parmesan cheese
• 1 T. Italian herbs

Preheat oven to 425ºF. Coat a baking sheet with cooking spray.

Slice each zucchini in half  and then lengthwise into 3 slices and widthwise another 3 slices. Ending up with 18 fries per zucchini. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Rinse them and pat dry.

In a small bowl beat your egg yolks. (I usually thin with a touch of water or milk.)  Blend bread crumbs, cheese and herbs in another bowl.

Dip into egg yolks and dredge in bread crumb mixture. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. Yields about 5 servings.
3 pts         97 calories

These are neither wheat free or a SCD recipe. Just really craving them and it is difficult to resist when my garden is bursting with zucchini!

To make them wheat free replace the Panko bread crumbs with Wheat Free flour, almond flour or a mixture of both. They will not be as crunchy but MUCH better for you ;-) 

Baked Cauliflower

• 1 tablespoon olive oil
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves garlic, minced
• 1 head cauliflower
• 2 tablespoons butter, melted
• sea salt, pepper, thyme to taste (or any spices of choice)
• 1 cup fresh grated parmesan cheese

1. Preheat the oven to 375 degrees. 
2. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds.
3. Spread the onion mixture on the bottom of the greased baking dish.
4. Slice the cauliflower in 1/4 inch thick slices.
5.Layer slices in the dish on top of the onions, fitting tightly into a spiral.
6.Season with sea salt, black pepper and dried thyme, to taste.
7. Drizzle melted butter over the top.
8. Cover the dish with tin foil and bake for 45 minutes, or until tender.
9. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Haricots Verts Bundles

• 12 oz. Trader Joe's Haricot Verts - French Green Beans
• 8 - 9 slices cooked bacon
• 1 tablespoon Ghee
• 1 tablespoon liquid aminos (or soy sauce)
• 1/2 teaspoon chucky garlic paste
• 1 teaspoon stevia (or 1 Tbsp. honey)

1. Steam haricots verts for 8 minutes.

2. Melt butter in small sauce pan. Whisk in garlic, liquid aminos and stevia.
    Mix continuously over med-high heat until completely blended.

3. Toss steamed haricot verts in butter mixture.

4. Make 8-9 equal bundles and wrap each with a slice of bacon.
5. Drizzle any remaining butter sauce over bundles in pan.

Bake in a 400 degree oven for 10 minutes.



Roasted Turmeric Cauliflower

• 1/2 head of cauliflower
• 1 teaspoon sea salt
• 1 teaspoon turmeric
• 2 tablespoons coconut oil

1. Preheat oven to 350 degrees.
2. Break apart cauliflower in bite size pieces
3. In large baking dish toss cauliflower in olive oil.
4. Sprinkle with salt and turmeric and toss again.
5. Cover with foil and bake for about 45 minutes.

I am not sure that it needs to bake 45 minutes. I am going to try less time next time.