Category Archives: Sides

Categories RECIPE, Sides

Texas Dirty Rice

Serving Information
Phase 2 , or Phase 4 , or Beyond Calories per serving: 283 Servings: 1
  • 5 oz lean ground beef
  • 8 oz cabbage, finely chopped into rice sized (can use a food processor)
  • 1 c water
  • 1/2 t cumin
  • 1 T chili powder
  • 2 t onion powder
  • 2 cloves garlic crushed and minced
  • Salt & Pepper
  • Serve with Frank’s hot pepper sauce.
  1. In a large frying pan, brown beef over medium high heat
  2. Add the rest of ingredients and cook until cabbage is tender adding more water as necessary
  3. Cook down until no liquid is left
  4. Serve hot
Categories RECIPE, Sides

Cauliflower Fried Rice

2 tbsp Butter, ghee or coconut oil
2 cloves Garlic (minced)
1/2 large Onion (finely diced)
1/2 medium Red bell pepper (finely diced)
2 large Eggs
Sea salt (to taste)
Black pepper (to taste)
4 cups riced cauliflower
2 tbsp Coconut aminos
1 tsp Toasted sesame oil
3 medium Green onions (chopped)
  1. Sauté the veggies: In a large sauté pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Sauté for about 8-10 minutes, until the onions are translucent and just starting to brown.
  2. Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
  3. Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
  4. Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.
Categories RECIPE, Sides

Roasted Coconut Amino Tomatoes

Serving Information
Phase 2 , or Phase 4 , or Beyond
  • 8 oz grape tomatoes
  • 2 t coconut aminos
  • pink salt and pepper, to taste
  1. Preheat oven to 425 degrees
  2. Toss tomatoes in bowl with coconut aminos, salt, and pepper
  3. Place on parchment paper lined baking sheet
  4. Bake for 20 minutes or until tomatoes start to burst