Category: Healthy Sides

Healthy Side Dishes

7 Layer Taco Dip (V, DF, GF)

- littleadaptsbyjax@gmail.com

And just like that it’s February! For self love month, I usually opt for pink treats, but this year I decided to lean into the Superbowl snack category and y’all are going to LOVE this recipe. Not only is it easy to throw together, but it’s so damn delicious and will fit most people’s dietary restrictions. Happy snacking!


7 Layer Taco Dip (V, DF, GF)
 
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Serves: 4-6
Ingredients
  • 8 oz tub dairy-free cream cheese (Miyoko’s)
  • ½ tsp taco or chili seasoning
  • ½ 16 oz can vegan refried black beans (Siete)
  • 2 large avocados, mashed
  • Squeeze of a lime
  • 2 cups of spinach or leafy green,
  • 1 tomato, diced
  • ½ cup olives, sliced
  • 1 cup vegan cheddar cheese (Violife)
  • Optional: ¼ cup nacho sliced jalapeños
Instructions
  1. Get out an 8x6 (or similar size) glass container to make the dip in and set aside.
  2. In a small bowl, mix the cream cheese and taco seasoning together and then spread evenly on the bottom of the container with a spatula.
  3. Next, open the refried beans and spread them evenly on top of the cream cheese layer.
  4. In another small bowl, mash up the avocado and a squeeze of lime. Then layer over the refried beans.
  5. Now, sprinkle the spinach evenly over the dip followed by the tomatoes, olives, jalapeños + vegan cheese.
  6. Serve with your favorite tortilla chips and veggies. Enjoy! Store leftovers in a covered container for up to 4 days.
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Don’t forget to tag me if you make it 🙂

With Health + Happiness Always,

Jax

PS – Looking to show your mind + body some self love? Check out the Little Adapts By Jax App for 7 days free + all the movement and mindfulness you’ll need to feel rejuvenated + restored this month!

Mediterranean Summer Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

One of my favorite cuisines is Mediterranean as I find it so light and refreshing! This salad is one I keep on repeat during the summer time as I typically have all ingredients and it adds such a satisfying crunch and taste to any meal. You can also eat it for breakfast with scrambled eggs! If you are looking to bring this to a social gathering this summer, simply double or triple the ingredients for a larger group 🙂 Enjoy!

Mediterranean Summer Salad (GF, DF, V)
 
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Serves: 4
Ingredients
  • 1 large avocado, diced
  • ½ large cucumber, diced
  • 1 box cherry tomatoes, halved
  • ¼ red onion, finely diced
  • 2 tbsp olive oil
  • ¼ tsp basil
  • ¼ tsp thyme
  • ¼ tsp parsley
  • Salt + pepper to taste
Instructions
  1. Cut up avocado, cucumber, tomatoes + red onion and add into a medium mixing bowl.
  2. Add in olive oil + spices and mix until well combined.
  3. Serve with your favorite summer dish and enjoy! Stays in the fridge for up to 2 weeks.
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Love, Jax

PS – Looking to stay strong + sculpted this summer? Sign up for 7 days FREE of the Little Adapts By Jax App and start utilizing the weekly schedule today to feel your very best!

 

“Little Adapts” Chopped Salad (DF, GF, V)

- littleadaptsbyjax@gmail.com

Happy New Year! If you are looking to get back into the swing of things AKA healthier habits and easy meal prep, then look no further. I came up with this recipe during my last Reboot and it has become one of my monthly favorites. Not only is it easy to throw together, it is so versatile –  it can be used as a main dish, side dish, in veggie Bolognese, stir fried or sautéed for any other recipes. Plus, feel free to use any vegetables you have on hand and make it your own. Happy chopping!

“Little Adapts” Chopped Salad (DF, GF, V)
 
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Serves: 8
Ingredients
  • 1 golden beet, peeled
  • 3 large carrots
  • 1 cucumber or zucchini
  • 1 pepper
  • ¼ of a red cabbage
  • 2 cups spinach or leafy greens
  • 3 stalks of celery
Instructions
  1. Wash, peel and chop off ends as necessary for each vegetable. Then chop into bigger chunks so it’s easy to dice in the food processor.
  2. Take each vegetable and chop in the food processor or high speed blender separately and add each ingredient into a big bowl. This will ensure that you’re not pulverizing the veggies and they are still in nice diced pieces.
  3. Once everything is in a large bowl, mix until well combined.
  4. Store in an airtight container in the fridge for up to 2 weeks.
  5. To serve, add 1-2 cups to a bowl or glass container. Top with healthy fat (like avocado or olive oil) and a plant based protein (nuts, seeds, beans, Hilary’s veggie burger, hummus, or homemade falafels) for a complete meal. Enjoy!
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Happy eating!

With Health + Happiness Always,
Jax

Sourdough Panzanella Salad (DF, V, NF)

- littleadaptsbyjax@gmail.com

Ever since moving to Nashville, I’ve been on a serious sourdough kick. Why?

1. Since I’m not 100% gluten-free, but prefer to eat GF 75% of the time – I like to include breads that contains less gluten. Sourdough contains less gluten due to the fermentation process.

2. Nashville has some of the BEST sourdough. Who knew?! My all-time favorite one is from Dozen Bakery.

Anyway, it’s hard to eat a whole loaf between Dubs + I before it gets stale or moldy. This is how this delicious, summer recipe came to be. It’s easy to throw together and tastes amazing. Highly recommend bringing this to your next BBQ!

Sourdough Panzanella Salad (DF, V, NF)
 
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Serves: 4-6 servings
Ingredients
  • ⅓ sourdough loaf, diced into 1 inch cubes (or any bread you like!)
  • ½ cucumber, diced into quarters
  • 1 medium tomato, diced
  • ¼ red onion, diced into thin slices
  • 2 cups spinach, shredded
  • ¼ + 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp dijon mustard
  • 1 garlic clove, minced
  • ¼ tsp parsley
  • ¼ tsp basil
  • ⅛ tsp red pepper flakes
  • Black pepper to taste
  • Sprinkle of sea salt
Instructions
  1. Preheat the oven to 400 degrees F and place parchment paper on a tray. Dice sourdough and throw into a bowl and mix with 2 tbsp olive oil and sprinkle of sea salt.
  2. Place sourdough into the oven for 15-20 minutes making sure to toss at about halfway.
  3. While the sourdough is toasting, cut up cucumber, tomato, red onion + spinach and throw into a big mixing bowl.
  4. Make the dressing ingredients (olive oil, red wine vinegar, garlic + remaining spices) in a small bowl and whisk together.
  5. Take the sourdough out of the oven and let it cool for 5 minutes before adding it to the mixing bowl. Pour the dressing over and toss.
  6. Let everything marinate in the fridge for 10-15 minutes before serving. Enjoy!
Notes
Best eaten immediately but can still be enjoyed the next day, but the sourdough may be a little soggy.
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Want more “little adapts” comfort food? Join the Little Adapts By Jax App to access my comfort food cookbook using code “LITTLEADAPTS” for 50% off your first month 🙂

With Health + Happiness Always,
Jax

Mexican Street Corn (GF, DF, V)

- littleadaptsbyjax@gmail.com

One of my favorite types of food is Mexican! Most places have what they call “Mexican Street Corn”, but I never get to have it because it is usually covered in cotija cheese. It always looks so delicious and since it’s grilling season, I thought I’d “little adapt” it. It’s already become a summer staple 🙂

Mexican Street Corn (GF, DF, V)
 
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Serves: 4-6 servings
Ingredients
Instructions
  1. Heat the grill to a medium-low heat and husk the corn so there is a thin, wet layer of husk surrounding the corn.
  2. Once the grill is heated, place directly on the grill and cook for 25-30 minutes - periodically rotating the corn.
  3. Once the corn is done, let it cool for about 10 minutes so you’re able to handle it. Then cut the corn off the cob and add to a medium sized bowl.
  4. Add in chipotle sauce, nutritional yeast + black pepper and mix until well combined.
  5. Serve immediately and enjoy! Stays in the fridge for up to 2 weeks in an airtight container.
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Enjoy!

With Health + Happiness Always,

Jax

PS – Want to stay on track this summer? Sign up for the Little Adapts By Jax App for all of your nutrition, workout + stress management needs 🙂

No Mayo Potato Salad (GF, DF, V)

- littleadaptsbyjax@gmail.com

Happy Monday! It’s BBQ season baby and one of my favorite BBQ sides is the potato salad. However, potato salad gets a bad wrap because it’s usually packed with unhealthy amounts of mayo. Here are some fun facts about mayo:

1. It is NOT dairy.

2. If it was only made with eggs, oil and vinegar it would actually be healthy for you (of course, in moderation!)

Most of the store bought potato salads and the mayo you can buy at the grocery store just aren’t very good for you. I also know people who just don’t like mayo, which is why I came up with this no mayo version and it was perfection! Highly recommend that you try this recipe for MDW and you will wow your guests 🙂

No Mayo Potato Salad (GF, DF, V)
 
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Serves: 4-6 servings
Ingredients
Potato Salad
  • 1 lb small red potatoes
  • 1 cup coleslaw mixed/shredded cabbage (or shredded greens)
  • ¼ of small red onion, finely diced
  • Optional: 3 hard boiled eggs, diced
Dressing
Instructions
  1. Rinse and lightly scrub the potatoes, throw them into a pot and bring to a boil. Boil for about 15-20 minutes until a fork or knife can easily cut into the potato.
  2. While the potatoes are boiling, hard boil the eggs by placing the eggs into a small pot + cover with water by at least 1 inch. Bring the pot to a boil on medium-high heat and then cover the pot. Remove from the heat + allow the eggs to sit for 8 to 10 minutes. Drain + rinse with cold water and let them cool for 5 to 10 minutes.
  3. Drain potatoes from the pot and rinse with cold water. Let them cool for 10-15 minutes until they are cool enough to handle.
  4. While the potatoes + eggs are cooling, dice the red onion and prepare the dressing.
  5. Cut up the potatoes into quarters and add to a large bowl. Then add in the coleslaw mix + red onion.
  6. Peel hard-boil eggs and dice up. Add into the bowl and pour over the dressing. Mix until well combined.
  7. Place in the fridge for 5-10 minutes before serving so the dressing absorbs into the potatoes. Enjoy! Store in the fridge for up to 2 weeks.
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Happy BBQing!

With Health + Happiness Always,

Jax

PS – Need to start getting summer ready?! Join my Little Adapts By Jax App to get all of your nutrition AND fitness needs that allows you to make being healthy + happy a lifestyle NOT a diet!

Cauliflower Mash (GF, DF)

- littleadaptsbyjax@gmail.com

I knew I wanted to try lentil meatloaf and the best side for meatloaf is mashed potatoes. I didn’t have regular potatoes but knew that I had a bag of frozen cauliflower florets that could be easily made into a cauliflower mash. This cauliflower mash came out so creamy + delicious that I think I will always just make this recipe with frozen cauliflower bc it was so fast and simple! If you have cauliflower in your fridge or freezer, highly recommend making it this week with your dinner. Happy eating!

Cauliflower Mash (GF, DF)
 
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Serves: 2-3 servings
Ingredients
  • 1 head of cauliflower or 16 oz bag frozen cauliflower
  • 1 tbsp ghee (not dairy-free but lactose-free and I find it's easier on my stomach!), vegan butter or olive oil
  • 2 garlic cloves
  • 3 tbsp coconut milk or non-dairy milk
  • 3 tbsp nutritional yeast
  • S+P to taste
Instructions
  1. Rinse and cut the cauliflower into florets if using a head of cauliflower. Heat up a pot of water to boil and then place the steaming basket on top of the pot. Turn the heat down to medium and place a lid on top and steam the cauliflower florets for about 8 minutes or until tender.
  2. Add cauliflower, ghee, garlic cloves, coconut milk, nutritional yeast, salt + pepper to a high power blender or food processor.
  3. Blend starting on low and increasing to the highest speed for about 1 or so until the cauliflower is creamy and the consistency of “mashed potatoes”.
  4. Serve immediately as a side dish to any meal. Enjoy!
Notes
Stays in the fridge for up to a week!
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With Health + Happiness,
Jax

PS – Want to work with me? Check out these exclusive Gilt City offerings + discounts I have available through 4/1!

Zucchini Fritters

- littleadaptsbyjax@gmail.com

Not sure why I haven’t made these before, but they are absolutely delicious and were originally first made by Dubs. As always, I took his recipe and “little adapted” them even more. These are perfect to pair with eggs for breakfast or eat as a side as they taste similar to hash browns or latkes. Regardless, you won’t regret making them as they are super easy to make. Enjoy!

Zucchini Fritters
 
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Serves: 6 fritters (2-3 per serving)
Ingredients
  • 3 medium zucchini, shredded
  • 1 teaspoon salt, divided
  • 2 eggs, beaten
  • ⅓ of a large white onion, finely diced
  • ¼ cup tapioca or arrowroot starch
  • ⅛ teaspoon pepper
  • Avocado or olive oil for frying
Instructions
  1. Grate zucchini and place into a bowl with a dish towel lining it. Add ½ teaspoon salt with zucchini and let it stand for 10 minutes. Squeeze zucchini dry using the dish towel. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
  2. In a large skillet, heat oil over medium heat. Add batter to the pan. You'll want to make each fritter about the size of a pancake.
  3. Fry for 2-4 minutes on each side or until golden brown. When you flip to the second side, press lightly to flatten each fritter and cover with a large pot lid to allow the inside of the fritter to cook more.
  4. Serve with eggs or eat solo with your favorite condiment!
Notes
Stays well in the fridge for up to a week!
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Don’t forget to tag me if you make them @littleadaptsbyjax 🙂

With Health + Happiness Always,
Jax

PS – Don’t forget to sign up for the Little Adapts By Jax App by December 31st using code “LAHOLIDAY” to get the first 3 months for $9.98 per month!

Healthy Dairy-free Twice Baked Sweet Potatoes

- littleadaptsbyjax@gmail.com

One of my favorite holiday dishes was twice baked potatoes! They were creamy, warm + so delicious. As always, I wanted to find a way to enjoy the dishes I once loved without all of the negative, physical side effects and guilt. These twice baked sweet potatoes are still creamy and packed with so much more flavor and texture than the original ones (bc obviously there’s a ton of additional veggies in there!) Highly recommend you add them to your Thanksgiving menu ASAP 🙂


Healthy Dairy-free Twice Baked Sweet Potatoes
 
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Serves: 4 (full potato) or 8 (1/2 potato)
Ingredients
Instructions
  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Wash + dry your potatoes, spray with coconut oil and sprinkle sea salt. Lastly, poke each potato with a fork or knife a few times to release steam.
  2. Bake potatoes for 1 hour or until soft on the inside.
  3. When there are 15 minutes left on the potatoes, sauté the veggies. Add avocado oil to a heated pan and cook onions + garlic for about 10 minutes on medium low heat until browned and soft.
  4. Add in peppers and mix. Turn down the heat and cook for another 5-7 minutes with the pan covered. Stir occasionally.
  5. Add in the chopped spinach and mix. Cook for another 3 to 5 minutes until wilted.
  6. Once potatoes have baked and are cool enough to handle, cut each one in half lengthwise and carefully scoop out the inside using a spoon. Make sure to leave a thin layer of potato to avoid breaking the skin.
  7. Place sweet potato insides in a mixing bowl and mash. Then add in the coconut milk, nutritional yeast, dijon mustard, garlic powder, paprika + black pepper until smooth. Add in the sautéed veggies and mix again until well combined.
  8. Spoon the mixture back into the potato skins and sprinkle with healthy bread crumbs. Bake again (at 400 degrees) for another 15-20 minutes until toasty.
  9. Serves 8 as a side dish or 4 as a meal. Store leftovers in the refrigerator for up to a week and reheat in the oven. Enjoy!
Notes
Little Adapted from https://www.paleorunningmomma.com/twice-baked-sweet-potatoes-paleo/
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Happy Thanksgiving, everyone!

With Health + Happiness Always,
Jax

PS – Stay tuned for my Black Friday Sale for the 12 Day Real Food Reboot – only Reboot sale of the year!

Summer Thai Salad

- littleadaptsbyjax@gmail.com

I wish I could take credit for this recipe, but it is actually a “Will Smith” special! He did adapt it from my veggie slaw and I inspired him to add peanut butter to give the dressing a little more “sweetness”, haha. Needless to say, I guess it was a joint effort and the results are AMAZING! With only a few weeks left of summer, I recommend adding this to your list of “little adapts” recipes to try before it’s over! PS – If you love pad thai, this summer salad is for you!

 

Summer Thai Salad
 
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Serves: 4-6
Ingredients
Salad:
  • 1 honey crisp apple, thinly sliced
  • 2 carrots, thinly sliced
  • ¼ red cabbage, thinly sliced
  • 1 zucchini, thinly sliced
  • ¼ cup unsalted, roasted peanuts
Dressing:
Instructions
  1. Slice all fruit + veggies and place into a bowl.
  2. In a small bowl, add all ingredients for dressing + whisk until well combined.
  3. Pour dressing over the the veggies and mix. Let the salad sit in the fridge for about 10-15 minutes and then serve with crushed peanuts as a side to any summer meal!
Notes
*Each veggie slice should be pretty thin like a "stick" and about 2-3 inches long.
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Enjoy!

With Health + Happiness Always,

Jax