Impersonal Trainers
A blog for fitness, nutrition, and motivation.Archive for Side – 6 Dishes
White Bean Mash
2 cans of white beans
1 lemon
Olive oil
Salt
Pepper
Garlic
Another super simple recipe… Drain the white beans and pour them into a sauce pan. Warm over medium heat. Add 1 tablespoon of olive oil and begin to smash the beans together with a large wooden spoon. Add the juice from 1 lemon as well as a the zest of 1 lemon. Flavor with salt, pepper and garlic to taste. A high protein alternative to mashed potatoes!
Mushy Peas
1 Bag of frozen peas
Fat free half and half
Olive oil
Salt
Pepper
Garlic
This couldn’t be any easier. Prepare the frozen peas per the instructions on the bag. Put the peas, a couple tablespoons of fat free half and half, a dash of olive oil, salt, pepper and garlic into a food processor. Blend into a smooth consistency. Place in a sauce pan and warm over low heat. Can be served warm or at room temperature.
Roasted Beets
3 Large fresh red beets (or combination of red and golden beets)
Olive oil
Salt and peper
Garlic powder
Preheat oven to 325 degrees. Cut beets into 1 inch pieces. Coat beets with olive oil, salt and pepper and garlic powder. Place in a baking dish. Roast at 325 until the beets are soft to the touch and cooked all the way through.
Garlic Asparagus
1 bunch very thin fresh asparagus
Olive oil
2 tablespoons of minced garlic
Salt and pepper
Trim the asparagus, keep the top part of the spear discard the woodier bottom portion. In a sautee pan add a couple of tablespoons of olive oil and warm over medium heat. Add the bunch of asparagus. Add 2 tablespoons of minced garlic and season with salt and pepper. Cook the asparagus until its actually a little black and crispy (trust me its good this way).
Balsamic Wild Rice Stuffed Mushrooms
12 Large white stuffing mushrooms
1 Box of quick cook wild rice
Feta cheese
Balsamic vinegar
Whole wheat bread crumbs
Basil
Oregano
Garlic
Salt and Pepper
Olive Oil
Clean the mushrooms with a dry paper towel and remove the stems. Prepare the quick cook wild rice. In a mixing bowl add the wild rice, a handful of feta cheese, a couple of teaspoons of balsamic vinegar and about ½ cup of whole wheat bread crumbs. Season liberally with basil, oregano, garlic as well as salt and pepper. Spoon the mixture into the mushrooms caps and bake in the oven at 375 degrees for 15 minutes.
Roasted Cauliflower
Fresh cauliflower
Olive oil
Salt and pepper
Garlic powder
Preheat oven to 325 degrees. Cut the cauliflower florets into pieces (the smaller the better). Coat with olive oil, salt and pepper and garlic powder. Place in a baking dish. Roast at 325 until the cauliflower browns and is cooked all the way through.
Root Veggies with Maple Syrup
1 turnip
1 sweet potato
1 butternut squash
2 tablespoons of Pure maple syrup (not Aunt Jemima or Mrs Buttersworth)
Salt and pepper
Cube turnip, sweet potato and butternut squash. Steam veggies until they are cooked thoroughly (soft and mushy with a fork). Place in mixing bowl, add 2 tablespoons of maple syrup, and salt and pepper to taste. Mix and serve.
Roasted Brussel Sprouts
Fresh brussel sprouts
Olive oil
Salt and pepper
Garlic powder
Preheat oven to 325 degrees. Cut brussel sprouts in half. Coat brussel sprouts with olive oil, salt and pepper and garlic powder. Place in a baking dish. Roast at 325 until the brussel sprouts are lightly browned and cooked all the way through.
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