Category: Sides

Shredded Brussels Sprout and Bacon Salad with Citrus Dressing

Posted on December 27, 2019 by - Sides

Shredded Brussels Sprout and Bacon Salad with Citrus Dressing Recipe from That Vibrant Life
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Shredded Brussels Sprout and Bacon Salad with Citrus Dressing

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  • Author: Jessica Parker
  • Yield: 1 1x
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Description

This salad is really delicious and perfect if you like to make things ahead that you can use for lunches and sides for the next several days. Of course, as I post this we are in the holiday season, so it would be an ideal dish for gatherings!

I personally love brussels sprouts, but if you don’t, I encourage you to still give it a try! When they are shredded, tossed with citrus dressing, bacon and cheese, ummm….you might have an entirely different opinion of brussels sprouts!

Aside from taste and all that, these little green guys pack a punch when it comes to nutrients! Here’s the nutrient profile of these cruciferous veggies according to Dr. Axe:

A half cup of boiled Brussels sprouts (about 78 grams) provides approximately:

  • 28.1 calories
  • 5.5 grams carbohydrates
  • 2 grams protein
  • 0.4 gram fat
  • 2 grams fiber
  • 109 microgram vitamin K (137 percent DV)
  • 48.4 milligrams vitamin C (81 percent DV)
  • 604 international units vitamin A (12 percent DV)
  • 46.8 micrograms folate (12 percent DV)
  • 0.2 milligram manganese (9 percent DV)
  • 0.1 milligram vitamin B6 (7 percent DV)
  • 247 milligrams potassium (7 percent DV)
  • 0.1 milligram thiamine (6 percent DV)
  • 0.9 milligram iron (5 percent DV)
  • 0.1 milligram riboflavin (4 percent DV)
  • 15.6 milligrams magnesium (4 percent DV)
  • 43.7 milligrams phosphorus (4 percent DV)

Brussels sprouts nutrition also contains some vitamin E, niacin, pantothenic acid, choline, betaine, calcium, zinc, copper and selenium.

Lots of reasons to love them and include them regularly in your diet. One of my favorite things about cruciferous vegetables in general is their liver loving power! They are full of phytonutrients, carotenoids, flavonoids, and glucosinolates that help neutralize toxins and support the liver in order to do its job of detoxing the body.

Ingredients

Scale
  • 1 Lemon
  • 1 Orange
  • 1 Shallot, minced
  • ½ cup Olive or Avocado Oil
  • Salt and Pepper, to taste
  • 6 Slices Bacon, cooked & crumbled
  • 2 dozen, Brussels Sprouts
  • 1 cup Almonds, chopped
  • 1 cup Romano Cheese, grated

Instructions

  1. Cook and crumble the bacon, set aside.
  2. Squeeze the juice from the lemon and orange into a medium sized bowl. Add the minced shallot.
  3. Gradually pour the oil into the juice/shallot mixture while whisking continuously. You should notice the mixture turning from clear to more opaque and creamy looking.
  4. Add desired amount of salt and pepper and place dressing in the refrigerator while prepping the rest of the salad.
  5. Cut any remaining stems off of your clean brussels sprouts and shred in a food processor.
  6. Place shredded brussels sprouts in a large serving/salad bowl.
  7. Chop the almonds and add 3/4 of them plus the grated cheese, crumbled bacon and dressing to the shredded brussels sprouts (you can leave the dressing on the side and mix in later as an option. I like to let it marinate so I do it all at once).
  8. Toss the salad well to incorporate all the ingredients. Top individual servings with some of the remaining chopped almonds.

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Loaded “Un-Potato” Casserole

Posted on August 30, 2019 by - Sides

Loaded “Un-Potato” Casserole Recipe from That Vibrant Life
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Loaded “Un-Potato” Casserole

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  • Author: Jessica Parker
  • Yield: 1 1x
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Description

This recipe is under “Sides & Stuff” on my website, but truly, I could eat just this for a meal and be 110% satisfied! It’s full of lots of good fat, protein and nutrients. I am careful to use animal products that are without added hormones, antibiotics, nitrates and nitrites.

You can use cauliflower florets for the recipe or riced cauliflower like I did. It has amazing flavor! This dish is one for Keto and non-keto folks alike!

Ingredients

Scale
  • 1 Head Cauliflower, florets cut up into small pieces
  • 8 Slices Bacon, cooked and crumbled
  • ½ cup Sour Cream (full fat)
  • ½ cup Mayonaisse (made with avodaco oil, NO canola oil!)
  • 1 tbsp Ranch Seasoning
  • ¼ tsp Fresh Ground Black Pepper
  • 1 cup Monterey Jack Cheese, shredded
  • 1 cup Sharp Cheddar Cheese, shredded
  • 6 tbsp Fresh Chives, chopped

Instructions

  1. Preheat oven to 370 degrees. Grease a 9×9 casserole dish with butter or coconut oil & set aside.
  2. Steam cauliflower until just tender, not too soft and drain any excess water. Set aside.
  3. Combìne sour cream, mayonnaìse, ranch seasonìng, black pepper ìn a large bowl. Add the steamed caulìflower, 1/2 of the bacon, sharp cheddar cheese and chìves; mìx well.
  4. Spread the mìxture in the casserole dìsh and sprinkle the monterey jack cheese and the rest of the bacon on top.
  5. Cover dish wìth foil and bake for 20 mìnutes. Remove foìl and bake another 5-10 mìnutes or just untìl cheese ìs bubbly and begìnnìng to brown. Garnìsh with chives as an option!

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Creamy Avocado Cilantro Lime Dressing

Posted on January 25, 2019 by - Sides

Creamy Avocado Cilantro Lime Dressing Recipe from That Vibrant Life
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Creamy Avocado Cilantro Lime Dressing

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  • Author: Jessica Parker
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Description

Looking for a delicious, creamy dressing that you can use on salads or for an addition to a meat or fish dish? Cilantro is one of my favorite herbs. It is a good source of fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium. You can easily make this dairy free by opting for a dairy free plain yogurt.

Recipe adapted from www.gimmedelicious.com

Ingredients

Scale
  • 1 Avocado
  • 1 Clove Garlic
  • ¼ cup Cilantro, fresh, roughly chopped
  • ¼ cup Sour Cream or Plain Greek Yogut (full fat!)
  • 1 tbsp Fresh Lime or Lemon juice
  • 3 tbsp Olive Oil
  • ¼ tsp Sea Salt or Pink Himalayan Salt
  • ¼ tsp Ground Black Pepper
  • ⅓ cup Water

Instructions

  1. Place all ingredients in a food processor or blender.
  2. Blend well until mixture is nice and smooth. Use your 1/3 cup water to thin the dressing (add less or more depending on desired consistency).
  3. Store, covered, in the fridge for 1-2 weeks.

Nutrition

  • Serving Size: 8

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Cauliflower “Mac” and Cheese (Keto/HFLC)

Posted on January 2, 2019 by - Sides

Cauliflower “Mac” and Cheese (Keto/HFLC) Recipe from That Vibrant Life
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Cauliflower “Mac” and Cheese (Keto/HFLC)

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  • Author: Jessica Parker
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Description

I have seen these cauliflower Mac and Cheese recipes using diced florets, but the first time I made it I had riced cauliflower on hand, so that’s what I used and it was so great (and easy) that it’s just how I make the recipe now!

This is the ultimate KETO comfort food!! Do be mindful and keep your serving size small because, although the carbs from cauliflower are nutrient dense, there are a lot of them if you are trying to keep your carbs fairly low. The good news is, there is also a fair amount of fiber in cauliflower, so it does help counteract the blood sugar/insulin reaction (which ultimately is why we are keeping the carbs low!!). So don’t avoid something like this altogether because you are afraid of the carbs (you’ll truly be missing out!); but again, keep the serving size limited.

If you have people in your fam who are NOT Keto, give this a try! I would bet they will love it too!!

A note on dairy: I don’t do dairy all the time because I notice if I have too much I have more symptoms of inflammation. However, in order to help support my hormones, when I do have dairy, I do my best to use hormone free!

This recipe was adapted from www.dontsweattherecipe.com

Ingredients

Scale
  • 1 Large head of cauliflower, cut in to small pieces (or use a food processer and make “riced” cauliflower!)
  • 1 cup Heavy Whipping Cream (hormone free)
  • 2 oz Cream Cheese (hormone free if you can find it)
  • 2 tsp Dijon mustard
  • 2 cups Shredded cheddar, divided (1.5 cups mixed in and 1/2 cup on top)
  • ¼ tsp Ground Black Pepper
  • ⅛ tsp Garlic Powder
  • ½ tsp Sea Salt or Pink Himalayan Salt

Instructions

  1. Preheat oven to 375F. Grease a 8×8 casserole dish with grass fed butter or coconut oil.
  2. Prepare your cauliflower pieces (or riced cauliflower) by steaming it until just getting tender. Transfer it to the prepared casserole dish and set aside.
  3. Bring the cream to a simmer in a small saucepan. Whisk the cream cheese and dijon mustard in until all is combined and smooth.
  4. Stir in 1.5 cups of the cheddar cheese, salt, pepper and garlic powder; whisk until the cheese melts (1-2 minutes). Add more salt and pepper as needed.
  5. Remove from heat, pour the cheese mixture over the cauliflower and stir to combine.
  6. Top the cauliflower “mac” and cheese with the remaining 1/2 cup of cheddar cheese and bake until starting to brown and bubble (around 15 minutes).
  7. Let sit for about 5 minutes and then serve. Enjoy!

Nutrition

  • Serving Size: 6

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Un-Potato Salad (Cauliflower Salad)

Posted on August 22, 2018 by - Sides

Un-Potato Salad (Cauliflower Salad) Recipe from That Vibrant Life
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Un-Potato Salad (Cauliflower Salad)

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  • Author: Jessica Parker
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Ingredients

Scale
  • 1 Cauliflower Head
  • 2 Hard boiled eggs
  • ⅓ cup Mayonaisse
  • 1 tbsp Mustard
  • 1 tbsp Dill Relish
  • 2 tsp Diced Onion
  • 1 tsp Fresh Dill
  • 1 tsp Chopped Chives
  • 1 tsp Vinegar
  • ½ tsp Sea Salt or Pink Himalyan Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Paprika

Instructions

  1. Cut washed cauliflower into small pieces {think potato salad!}.
  2. Steam in small pot {or use steamer basket} for several minutes until cauliflower is soft enough {I like mine slightly crunchy still…do what you prefer!}.
  3. Put cooked cauliflower into medium sized bowl along with diced hard boiled eggs.
  4. In a small bowl, add all the remaining ingredients except for the Paprika {this is to sprinkle on top of the salad at the end}.
  5. Pour “dressing” over the cauliflower/egg mixture and gently combine well.
  6. Sprinkle with Paprika & refrigerate for an hour before serving.

Nutrition

  • Serving Size: 2

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