Low Carb Cauliflower Stuffing

This low carb cauliflower stuffing was a big hit at a recent Thanksgiving dinner–and for other holiday dinners since then. It’s loaded with both fresh and dried herbs, such as sage, along with onion and celery, which you’re likely to associate with traditional bread stuffing. The roasted cauliflower breaks down into rather small pieces, so except for a slight texture difference it’s easy to mistake. I’m telling you that even low carb skeptics will like it! Otherwise, it’s a perfectly yummy low-starch side for those following a prediabetes diet. Serves 8 Ingredients 1 x-large head cauliflower, cut into very small florets 1 large sweet onion, diced 2 stalks celery, chopped thinly 4 cloves fresh garlic, minced 2 Tbsp butter 1 tsp dried thyme 1/2 tsp dried marjoram 1/2 tsp sea salt 1/8 tsp ground black pepper 1 Tbsp fresh sage + 1/2 tsp ground dried sage 1 Tbsp fresh rosemary, chopped 1/4 cup fresh parsley, chopped   Directions Preheat oven to 450 degrees F and lightly grease a large roasting dish. Prepare the cauliflower, onion, celery, and garlic. Melt the butter in a bowl, then combine with all the herbs except the fresh parsley. Working in 2-3 batches place the veggies in a sealable plastic bag, drizzle with some of the butter-herb mixture, seal, and massage the veggies well to coat. Spread evenly in the roasting dish. Roast for 30 mins, stir, and roast for 15-30 mins more. Add the fresh parsley and roast for an additional 10...
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Pesto Zucchini

This pesto zucchini barely has a recipe attached to it, as it’s something I literally made up one day. I’m a huge fan of pesto (although I don’t go so far as to make my own homemade like my sister does.) When you add in some fresh Parmesan and shredded mozzarella, well then this is the fastest and tastiest side you could create for any meal. To make it more substantive, you could also add some whole-grain pasta–or low-carb pasta for a low-starch version. That converts this side to a light main dish! For yet another variation swap out the zucchini for roasted cauliflower. Serves 4-6 Ingredients 4 medium or 2 large summer zucchini, sliced 2-3 Tbsp store-bought pesto 1/4 to 1/2 cup freshly grated Parmesan cheese 1/2 cup organic or light mozzarella Optional: 2 to 4 servings of whole-grain or low-carb pasta, cooked according to package instructions and drained Directions Steam the zucchini rounds until tender enough for a fork to penetrate. Drain well in a colander by squeezing out and discarding excess liquid. In a large bowl and while the zucchini is still warm add in the pesto, Parmesan, mozzarella, and pasta (if using). Toss well. Serve with additional pesto for topping, if...
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Lentil Feta Salad

This lentil feta salad is super easy to make and loaded with protein, fiber, and veggies. It’s a great dish to bring to a summer barbecue, or pair with another side or two for a picnic dinner of your own at home! For those following a diabetes diet try cooked and rinsed mung beans for a potentially even lower post-meal blood sugar reading. Serves 6 Ingredients 3/4 cup dried French green lentils 1/2 bunch green onions, chopped 1/2 cup light feta cheese, crumbled Choose your veggie add-ins: 1 chopped red bell pepper; 1 bag steamed fresh organic spinach or other greens; 1/2 container sliced grape tomatoes; 1/2 cup shredded carrots Dressing: 1 medium clove garlic, minced 1/4 cup red wine vinegar 1 Tbsp extra virgin olive oil 1 Tbsp Dijon mustard   Directions Rinse lentils and add to a saucepan with 1 1/2 cups water. Bring to a boil and reduce heat to low. Cook uncovered for approximately 25 minutes. Drain, cool, and transfer to a large mixing bowl. Add the onions, feta, and any other veggie additions to the mixing bowl and stir to combine. Whisk or shake the dressing ingredients in a separate container, add to the lentil salad, and stir...
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Best Guacamole Ever

Is it pretentious to say this is the best guacamole ever–when it’s your recipe? Well, probably. The thing is… I’m a bit of a foodie, at least when it come to healthy eating. On my own wellness journey I’ve had years of fine tuning other people’s recipes to what I think are even better dishes. After all, healthy eating must taste great or else you won’t eat healthy food! My husband agrees. Even for him the tortilla chips become simply the conduit for this wonderful dip, which is perfect to bring to summer barbecues. And since I’ve started eating low-carb, or, rather low-starch, avocados are one of my healthy fat mainstays. And who doesn’t love a good guacamole? Enjoy! Serves 8 Ingredients 6 medium ripe avocados (or 4 large), peeled, pitted, and mashed <1 lime, juiced <1 tsp salt Scant 1/3 cup red onion, finely diced 1/2 bunch (1-2 fistfuls) fresh cilantro, chopped 3 roma (plum) tomatoes, diced 2 medium cloves garlic, minced 2 pinches ground cayenne pepper Directions In a medium bowl, mash together the avocados, lime juice, and salt. Mix in the onion, cilantro, tomatoes, garlic, and cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Note: Leftovers can be kept for a day or two. The avocados will turn dull in color, but stir, and it’ll still taste pretty...
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Asian Slaw

This slaw is another great healthy side salad that can be served summer or winter. As with most recipes that include herbs, the key to such amazing flavor is the fresh cilantro and freshly grated ginger. My original recipe also calls for a couple tablespoons of sesame oil, but I forgot to mix it into the dressing last time I made it and the slaw was just as good. For convenience, you can use the equivalent of already bagged and shredded cabbage–although the fresh stuff seems to better allow the dressing to take hold. Serves 8 as a side dish Ingredients 1 medium head of green cabbage 6-8 scallions, sliced 1/2 bunch (1-2 fistfuls) fresh cilantro, chopped 1/4 cup + 2 Tbsp unseasoned rice vinegar 2 Tbsp white miso 3-4 Tbsp fresh ginger, peeled and grated or minced Optional topping: toasted sesame seeds Directions In batches, shred the cabbage in a food processor. In a large bowl combine the shredded cabbage with the scallions and cilantro. Whisk the vinegar, miso, and ginger in a small bowl. Add the dressing to the slaw and stir to mix well. Allow to marinate 30 minutes, or serve immediately with toasted sesame seeds, if...
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