Paleo Side Dishes

Vinegar Veggies

From the July/August 2011 issue Submitted By: Erin Arno & Angie Abel This is a perfect recipe for a hot summer day. The veggies are cool, crisp and refreshing. The

Chicken-Fried Cauliflower with Hot Honey Dipping Sauce

From the June/July 2019 issue PREP TIME: 20 MINS COOK TIME: 4 MINS PER BATCH SERVINGS: 4 Ingredients For the hot honey: ¼ cup raw honey 1 tsp hot sauce

Parsnip Fries with Lemon and Garlic

From the December/January 2018 issue Serves 8-10 Ingredients 12 medium parsnips (about 2 to 2-1/2 pounds), peeled and cut into thin fries 1/4 cup extra-virgin olive oil Sea salt and

BLT Sweet Potato Bites

From the December/January 2018 issue Serves 8-10 Ingredients 4 medium sweet potatoes, sliced crosswise into 1/3-inch thick rounds (see note) 1 TBSP extra-virgin olive oil Black pepper, to taste 3/4

Easy Sausage-Stuffed Mushrooms

From the December/January 2018 issue Makes 30 Ingredients 30 white or baby bella mushrooms, stemmed and gently wiped clean with a damp towel 1 pound ground pork sausage, spicy or

Fennel Berry Salad Cups

From the December/January 2018 issue Makes 12 Ingredients 1 (5-ounce) package arugula or mixed baby greens 1 medium fennel bulb, trimmed, cored, and thinly sliced 1 cup diced strawberries 1/2

Citrus Maple Cranberry Sauce

From the December/January 2018 issue Makes about 2 cups Ingredients 1 (12-ounce) package fresh cranberries 1 cup water 1/2 cup maple syrup 1 cinnamon stick 1 TBSP finely grated orange

Arugula Pear Salad with Toasted Walnut Dressing

From the December/January 2018 issue Salad serves 8 Dressing serves 12 Ingredients For the salad: 2 (5-ounce) packages arugula 2 medium ripe pears, cored and thinly sliced 2/3 cup chopped

Honeyed Green Beans and Bacon

From the December/January 2018 issue Serves 8 Ingredients 1/2 pound bacon 2 pounds green beans, trimmed 2 garlic cloves, minced or finely grated 1 TBSP honey, or more to taste

Cauliflower Stuffing

From the December/January 2018 Serves 8 Ingredients 5 TBSP extra-virgin olive oil, coconut oil, butter, or ghee, divided use 1 medium yellow onion, diced 3 medium carrots, peeled and diced

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