Creamy Dill Coleslaw is the perfect healthy go-to side dish when you’re short on time or preparing food for multiple people. This plant-based, keto & paleo friendly side is packed with nutrients that are detoxifying and waistline loving.
DID YOU KNOW? Cabbage is packed with many beneficial vitamins, minerals, plus water and fiber, making it a great vegetable for weight loss & gut health.
Cabbage is full of gut-friendly insoluble fiber, a type of carbohydrate that can’t be broken down in the intestines. Insoluble fiber helps support digestive health by adding bulk to stools and promoting regular bowel movements.
In addition, cabbage is rich in soluble fiber, which has been shown to increase the number of beneficial bacteria in the gut, like Bifidobacteria and Lactobacilli.
Now, the trick to making a quick coleslaw with cabbage is using a food processor. Simply throw all ingredients in and process until everything is roughly chopped and well combined.
There’s a lot of room for creativity with coleslaw which makes it a fun side dish to prepare. Feel free to use different veggies, herbs and spices. Also, if you don’t have a healthy version of mayo (without vegetable or seed oils), I recommend replacing mayo with 1/2 an avocado or full fat coconut yogurt/kefir.
OR make it into a quick and healthy lunch by mixing in a can of wild tuna, salmon or sardines.
Creamy Dill Coleslaw
Creamy Dill Coleslaw is the perfect healthy go-to side dish when you're short on time or preparing food for multiple people. This plant-based, keto & paleo friendly side is packed with nutrients that are detoxifying and waistline loving.
Chop cabbage, carrots and green onion into large chunks.
Place all ingredients into a food processor and process until vegetables are roughly chopped and ingredients are well combined. Do not over process.
Eat right away or store in an airtight container in the fridge and use within a day.
Notes
If you don't have a healthy version of mayo (without vegetable or seed oils), I recommend replacing mayo with 1/2 an avocado or 2 tbsp. full fat coconut yogurt/kefir.
Sautéed Garlic Chard is the perfect healthy side to your next meal. It’s easy to prepare with only 3 simple ingredients needed. Serve this AIP friendly, paleo, keto & plant-based side with fish or meat.
DID YOU KNOW? Just one cup of cooked Swiss chard provides a whopping 636% of your daily vitamin K needs! Vitamin K is an essential nutrient for bone health — and reduces fracture rates because it activates the major non-collagen protein that helps form bones.
This nutrient – along with calcium which is also found in Swiss chard – helps modulate bone metabolism, aids in bone growth, and protects the body from bone mineral loss common in the aging process.
Sautéed Garlic Chard is the perfect healthy side to your next meal. It's easy to prepare with only 3 simple ingredients needed. Serve this AIP friendly, paleo, keto & plant-based side with fish or meat.
Place chard in stove-top pan with a touch of water, cover pan and let chard wilt over medium-low heat.
Once chard is wilted and stems are tender, reduce heat to low, drain any excess liquid and add garlic, olive oil and salt. Cook for a couple more minutes, uncovered, while coating chard in olive oil.
If you’re following a low-carb or keto diet and someone tells you that you need processed foods like breads, pastas and cereal grains in order to get adequate amounts of fiber in your diet, hit them with this fact …
One serving of kale contains more fiber than 3 slices of whole wheat bread!
Don’t forget to throw in a “KALE YEAH!” at the end 😉
Italian Sausage & Kale Soup
INGREDIENTS:
6 slices pastured bacon (diced)
2 pounds Italian sausage (casing removed)
1 tablespoon avocado oil
1 small yellow onion (diced)
4 cloves garlic (minced)
1 large sweet potato (peeled and cut into small cubes)
4 cups chicken broth (store-bought or homemade)
4 cups filtered water
1 teaspoon Italian seasoning (I made my own blend using oregano, basil, rosemary, & fennel seeds)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4-5 large kale leaves (chopped)
1 cup full-fat coconut milk (canned)
1 lemon (juice only)
INSTRUCTIONS:
1. Using a big stove-top pot, cook bacon over medium-low heat until crisp. Remove bacon from pot and set aside. Drain excess fat from pot.
2. Add sausage to pot and break apart meat. Cook at medium heat until sausage is brown and a little crispy. Remove sausage from pot and set aside.
3. Add avocado oil to pot and sauté onion and garlic until onion becomes translucent. Add sausage, potatoes, chicken stock, water, seasoning, salt and pepper.
4. Bring heat to medium-low, cover pot and let cook for 30-minutes.
5. Add kale to pot and let cook for 5-minutes.
6. Stir in coconut milk, lemon juice and bacon. Let cook for another 5-minutes.
7. Taste and add additional salt/seasoning if needed.
Are you looking for a low-carb version of mashed potatoes that you – and your waistline – will love?
Look no further than this mouthwatering mash recipe! Nutrient-dense and full of delicious flavours – it’ll be love at first bite.
This vegetable mash is super versatile and can be enjoyed warm or cold …
Use as a side to your meat or fish dishes
Enjoy topped with fried eggs
Use as a dip or spread for crackers, sliced veggies or wraps
Cauliflower, Carrot & Leek Mash
INGREDIENTS: (serves 4)
1 head cauliflower
5 large carrots
1 whole leek
1 lemon (juice only)
2 tbsp avocado or coconut oil
1/2 can full fat coconut milk
1 tbsp dried rosemary
Sea salt and black pepper to taste
INSTRUCTIONS:
1. Chop up all vegetables, place on baking sheet with oil and spices and bake at 350 for 45 minutes.
2. Put cooked veggies in a food processor or high-powered blender with lemon juice and coconut milk and mix until a smooth mash is formed. You may need to do this in two batches.
3. Use right away or store in fridge for use during the week.
Creamy Broccoli Soup is easy to prepare and packed with lots of goodness! It’s a comforting, dairy free soup that makes for a delicious side to any meal during the cold months!
Remember those nights when Mom got lazy in the kitchen and whipped you up Cream Of Broccoli Soup out of a packet?
Well, this Creamy Broccoli Soup recipe throws that wannabe soup stuff down the drain–where it belongs!
Give this delicious dairy free, AIP, paleo & keto recipe a try. It’s the perfect wholesome side to any meal during the cold months.
Turn your soups into a complete & nutrient-rich meal in one easy step …
Just add 2 scoops of collagen powder into your bowl of soup and stir until powder dissolves. Collagen is loaded with nutrients that support your skin, hair, nails, bones, joints & gut. Boost all your soups and smoothies with this powerful anti-aging ingredient!
Creamy Broccoli Soup is easy to prepare and packed with lots of goodness! It's a comforting, dairy free soup that makes for a delicious side to any meal during the cold months! AIP, paleo & keto friendly.
Put cooked vegetables and liquid in a blender and blend until a creamy purée is formed. You can also place an immersion stick directly in the slow cooker to blend cooked ingredients.
Serve while still hot. Jar any extra soup, store in the fridge and use within a week.
Pumpkin Leek Soup is warming and delicious! It’s the perfect recipe for fall with simple ingredients like pumpkin, leeks & carrots.
It’s pumpkin season! Whether you enjoy roasting your own pumpkin or using canned pumpkin for all those great Autumn recipes, you can’t go wrong …
Pumpkin is super low in calories despite being packed with nutrients.
1 cup of pumpkin contains under 50 calories, as it’s 94% water. This makes pumpkin a weight-loss friendly food since you can consume more of it than other carb sources (like grains and potatoes) but still take in fewer calories.
In addition, pumpkin is a good source of fiber, which can keep you feeling fuller for longer and support good gut health.
Pumpkin is very versatile and easy to add to your diet in both sweet and savory dishes. Give this Pumpkin Leek Soup a try – or browse my blog for more great pumpkin recipes!
Pumpkin Leek Soup
INGREDIENTS: (4-6 servings) 1 can pumpkin
1 whole leek
5 large carrots
5 celery stalks
1 pack mushrooms
1 lemon
2 tbsp ghee/butter or coconut oil
1 tsp cumin, ground (optional)
1 tsp coriander, ground (optional)
1 tsp rosemary
Sea salt and black pepper to taste
Filtered water
INSTRUCTIONS:
1. Chop and place all vegetables into a slow cooker.
2. Add all spices.
3. Add filtered water (enough to cover 3/4 of the vegetables).
4. Cook for 4 hours at high setting or 6 hours at low setting.
5. Put cooked vegetables and liquid in a blender, add ghee/butter/coconut oil, and lemon juice (you will probably have to do this in two batches).
6. Blend until a thick and creamy purée is formed.
7. Jar any extra soup, store in the fridge and use within the week.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
