Clean Eating: Side Dishes

When you’re trying to eat a healthier diet, it’s easy to get caught in a boring cycle of steamed broccoli and salads. Try out these quick side dishes with your meals this week! They’re made with healthy ingredients and offer refreshing flavors to spice up your regular routine.

SKILLET ASPARAGUS & TOMATO MEDLEY

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Photo Cred: simple-veganista.com

Ingredients

  • 1 1/2 cups cherry tomatoes
  • 1 bunch asparagus (or about 10 oz.), chopped in thirds
  • 1/2 red onion, sliced
  • whole garlic cloves, as many as you like
  • 2 lemons, quartered and seeds removed
  • 1 tablespoon olive oil
  • himalayan salt & cracked pepper, to taste
  • 1 teaspoon thyme

Instructions

  1. Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with oil and mix to coat.
  2. Add a drizzle of olive oil to your skillet and heat on medium to medium high. Add vegetables and cook for about 8 to 10 minutes stirring occasionally, or until tomatoes soften.

TOMATO CUCUMBER COUSCOUS SALAD

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Photo Cred: thetolerantvegan.com

Ingredients

  • 1 1/2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • juice from 1/2 of a lemon
  • 1 1/2 teaspoons sea salt
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley
  • 3/4 cup dry couscous
  • 1 cup water
  • 1 large strip of lemon zest
  • 1 1/2 tablespoons extra virgin olive oil
  • pinch of cayenne
  • 1 scallion, chopped

Instructions

  1. In a medium bowl, toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of sea salt. You can peel the cucumber if you prefer.
  2. Separate the mint and parsley leaves from the stems.Β Peel one large strip of lemon zest from the lemon that you used for juice.
  3. Pour the dry couscous in a bowl and set aside.
  4. In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of sea salt and the cayenne to a boil.
  5. Cover the couscous and let sit for 5 minutes.
  6. Uncover the couscous and remove the stems and lemon zest.
  7. Fluff the couscous with a fork and stir in the mint and parsley leaves and the chopped scallion.
  8. Stir in the tomato mixture and serve.

BROCCOLINI MUSHROOM STIR FRYΒ 

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Photo Cred: collegiatevegan.com

Ingredients

  • 10z baby bella mushrooms (standard carton size) sliced
  • 1 bunch broccolini, stems trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar

Instructions

  1. Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
  2. Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
  3. Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
  4. Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
  5. Stir in one tablespoon of rice vinegar, and let cook for one more minute.
  6. Serve as a side dish, or with rice or pasta for a main meal!

If you have special dietary needs, these recipes can be modified easily (remove the grains, etc). If your goal is to lose body fat or just be healthier in general, these recipes can be very helpful for you. Give them a try!

-Erin

 

 


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