Paleo Side Dishes

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

Spanish Style Fried “Rice”

From the February/March 20189 issue Serves 4 Ingredients 2 medium cauliflower heads, cored and any outer leaves removed 2 TBSP extra-virgin olive oil, divided use 1 pound chorizo pork sausage

Spiced Parsnip & Carrot Soup

From the February/March 2018 issue Serves 4 Ingredients 2 TBSP coconut oil 1 medium yellow onion, chopped 1-1/2 pounds parsnips, peeled and chopped 1/2 pound carrots, peeled and chopped 1

Bacon, Carrot & Cabbage Slaw

From the December/January 2017 issue Serves 4 Ingredients 5 cups thinly sliced green cabbage (from about 1 medium cabbage) 2 cups finely chopped broccoli florets 3 medium carrots, peeled and

Paleo Flatbread

From the October/November 2016 issue Serves 4 Ingredients 1 cup tapioca flour 1/4 cup coconut flour, sifted 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp sea salt 1/2

Homemade Tortillas

From the August/September 2016 issue Makes about 10 Ingredients 4 large eggs 1-1/2 cups canned coconut milk (full fat) 2 TBSP extra-virgin olive oil (plus more for cooking) 1-1/3 cups

Cultured Green Papaya Salad

From the June/July 2016 issue From the article Cultured Green Papaya Salad By Lisa Herndon, MS, FDP-P, ACN Ingredients 1/4 cup lime juice (about 2–3 limes) 1 tsp lime zest

Kale & Roasted Potato Salad with Curry Deviled Eggs

From the April/May 2016 issue Serves 4 Ingredients For the deviled eggs: 6 large eggs 1/4 cup mayonnaise 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sea salt

Winter Cobb Salad

From February/March 2016 issue Serves 4 Ingredients For the salad: 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1-inch chunks 1 TBSP extra-virgin olive oil 2 tsp

Dairy-Free Butternut Bisque

From December/January 2015 issue Serves 4 Ingredients 1 medium butternut squash 2 TBSP extra virgin olive oil, coconut oil or butter 1 medium carrot, peeled and chopped 1 medium celery

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