Category: Healthy Sides

Healthy Side Dishes

Veggie Pesto Orzo Salad

- littleadaptsbyjax@gmail.com

I love veggies + green bowls! (I say “bowl” rather than “salad” often because salads get a bad rap for being boring + unsatisfactory and that is definitely not what my bowls are about.) I especially love making cold pasta salads in the summer because:

  1. The bean based pasta (Banza) gives the salad texture + extra protein
  2. They are refreshing but also keep you satisfied
  3. You can literally use whatever veggies you have on hand in the fridge (and I mean it!)

This pasta salad is perfect for a main dish or side dish and I promise there won’t be any left if you bring it to your next BBQ!

Veggie Pesto Orzo Salad
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 packet Banza Chickpea Rice
  • ½ cucumber, diced
  • ½ bell pepper, diced or 4 small sweet bell peppers, sliced
  • ¼ red onion, diced
  • ½ head of broccoli, diced into tiny florets
  • 2 cups of raw spinach
  • ¼ cup of vegan pesto/vegan basil dressing/avocado pesto dressing
  • Black pepper to taste
Instructions
  1. Cook Banza rice (which looks like orzo) on the stove according to the package.
  2. Dice all veggies and throw into a large bowl with spinach.
  3. If making the avocado pesto dressing, do that now and let it chill in the freezer for 5 to 10 minutes.
  4. Once the rice has been drained + rinsed, throw into the bowl with veggies + spinach.
  5. Add pesto dressing + black pepper to the bowl and stir until well combined.
  6. Serve cold and enjoy!
Notes
*If having as a main dish, add nuts and seeds for healthy fat and protein.
**The serving size of 4-6 is based on having the salad as a side dish.
Wordpress Recipe Plugin by EasyRecipe

Happy summer eating!

With Health + Happiness Always,
Jax

PS – Want to learn how to build a healthy + happy lifestyle using the pillars of the “little adapts” philosophy? Sign up for my 6 week nutrition 101 group program launching on Monday, August 10th!

Vegan Tomato Caprese Salad

- littleadaptsbyjax@gmail.com

Here’s a new vegan recipe coming in hot! I used to love a good tomato and mozzarella caprese salad in the summer, but obviously I can’t have it anymore. Now that I’m obsessed with making my own vegan mozzarella (cashew based, but thinking you could also sub hemp hearts and tofu but still need to test so stay tuned!) After I saw these plump heirloom tomatoes at a local produce stand, I knew I had to try this recipe. Let’s just say this one will be on repeat all summer because it is so refreshing.

Vegan Tomato Caprese Salad
 
Print
Prep time
Total time
 
Author:
Serves: 3-4
Ingredients
Caprese Salad
  • 2 large heirloom tomatoes
  • ¼ cup of vegan mozzarella sauce
  • 4 tbsp of pesto or vegan brasil dressing or fresh basil leaves
  • S+P to taste
Vegan Mozzarella Sauce
Instructions
  1. Place all ingredients for the vegan mozzarella sauce in a high speed blender or food processor and blend until it’s well combined and liquidy.
  2. Slice tomatoes into ½ inch slices and arrange them on a plate.
  3. Drizzle vegan mozzarella sauce followed by the pesto, basil dressing or fresh basil leaves.
  4. Sprinkle with black pepper + salt and serve!
Wordpress Recipe Plugin by EasyRecipe

 

If you make it, tag me as I love seeing you guys make my creations 🙂 What other summer staples would you like me to “little adapt”? 

With Health + Happiness Always,
Jax

Want short, effective workouts, new plant based recipes + stress management tools? Sign up here for my new membership program that is 50% from now until Thursday, 7/2!

Veggie Slaw (No mayo!)

- littleadaptsbyjax@gmail.com

A few weeks ago I was craving BBQ food, which of course includes coleslaw. That’s one of my favorite sides! I didn’t have coleslaw mix, cabbage, etc. so I decided to create my own veggie slaw and it did not disappoint. This recipe is made from apples, red onion, carrots + cucumbers and the dressing was adapted from Ambitious Kitchen’s “The Best Healthy Coleslaw Ever” (who also has amazing recipes so check her out!) Simple enough, right? This will become a summer staple I promise.

Veggie Slaw (No mayo!)
 
Print
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 honey crisp apple thinly sliced
  • ½ red onion thinly sliced
  • 1 carrot thinly sliced
  • 1 cucumber thinly sliced
  • *Each veggie slice should be pretty thin like a "stick" and about 2-3 inches long.
Dressing:
Instructions
  1. Slice all fruit + veggies and place into a bowl.
  2. In a small bowl, add all ingredients + 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 as a side to any summer meal!
Wordpress Recipe Plugin by EasyRecipe

 

Happy first day of June! Tag me if you make it @littleadaptsbyjax 🙂

With Health + Happiness Always,
Jax

PS – Want to learn more ways to be healthy + happy? Sign up here for my free webinars series the week of June 8th!

Honey Mustard Pomegranate Brussel Sprouts

- littleadaptsbyjax@gmail.com

Happy almost Thanksgiving! If this vegan dinner plate doesn’t scream fall, I don’t know what does. In case you offered to bring a (healthy) side for Thanksgiving, but have no idea what to make – I’m your girl! My “Honey Mustard Pomegranate Brussel Sprouts” are an easy, convenient + oh so delicious healthy eating recipe. I posted these a few weeks ago on my Instagram story and received quite a few questions about how to make them. I also made them for “Friendsgiving” + they were a hit! If you love brussels, but are tired of the same old recipe – the honey mustard/apple cider vinegar flavor is a game changer. Let me know if you love them as much as I do! #littleadaptsbyjax

With Health + Happiness,
Jax

PS – If you missed my “Raw Pumpkin Pie Truffles”, these are also a must for a healthy Thanksgiving dessert. Click here for the recipe!

Honey Mustard Pomegranate Brussel Sprouts
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
Instructions
  1. In a large pan, heat avocado oil, sea salt + black pepper to taste on medium low heat. (I usually do a dash of sea salt to help crisp the veggies and a lot more black pepper for seasoning.)
  2. Once heated, add in shredded brussel sprouts + cole slaw/broccoli slaw. You can always add a little more oil or a little water if you need more liquid in the pan. Your goal here is to crisp up the brussels before adding in the honey mustard. Pan sear for about 5-10 minutes and feel free to lower the heat if the brussels start to burn.
  3. Lower the heat to the lowest setting and add in honey mustard dressing little by little with the most being ⅓ of the bottle. Continue cooking the brussel sprouts for another 10-15 minutes to allow the brussels to absorb the flavoring of the marinade.
  4. Turn heat off, cover the pan, and let simmer for a few minutes.
  5. Add in pomegranate seeds right before serving + enjoy!
Wordpress Recipe Plugin by EasyRecipe

 

 

Apple Cider Vinegar Salad

- littleadaptsbyjax@gmail.com


Apple Cider Vinegar Salad
 
Print
Prep time
Total time
 
Author:
Serves: 3
Ingredients
  • 4 celery stalks
  • 2 avocados
  • ½ can of black beans
  • ½ cup of baked edamame
  • 2 tbsp apple cider vinegar
  • 2 tbsp sesame oil
  • Salt and Pepper
Instructions
  1. Dice the celery and avocados and rinse the black beans.
  2. Then combine in a bowl with black beans and edamame.
  3. Add apple cider vinegar, sesame oil, and salt and pepper to taste. (Note: Add more sesame oil if you need to cut the vinegar a bit more.)
  4. Serve as a side or with a baked protein on top. Enjoy!
Wordpress Recipe Plugin by EasyRecipe

 

Cauliflower Rice

- littleadaptsbyjax@gmail.com


Cauliflower Rice
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 1 Head of Cauliflower
Instructions
  1. Wash cauliflower and pat dry.
  2. Cut head into small florets (making sure to cut off most of the stems).
  3. Use a food processor and make sure only to fill the container ¾ of the way and use the "chop" setting in short intervals to get the cauliflower to look like tiny pieces of rice. You will need to do this a few times depending on the size of the food processor.
  4. You can use this cold to give texture to fresh salads or sautée with veggies for a warm dish. Enjoy!
Wordpress Recipe Plugin by EasyRecipe

 

Sweet Potato Fries

- littleadaptsbyjax@gmail.com


Sweet Potato Fries
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 large sweet potatoes
  • ¼ cup coconut oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • Black pepper + sea salt to taste
Instructions
  1. Preheat the oven to 400•F.
  2. Wash and slice the sweet potatoes into match stick lengths.
  3. Melt the coconut oil and pour over the sweet potatoes in a large bowl with a lid. Then add black pepper, sea salt, and thyme to taste and shake it all up.
  4. Put on two baking sheets covered in parchment paper and make sure all sticks are evenly spread out and not touching.
  5. Sprinkle with rosemary and then bake for 25-30 minutes.
  6. Broil for up to 5 minutes if you like your fries extra crispy. Enjoy 🍟
Wordpress Recipe Plugin by EasyRecipe

 

Roasted Cauliflower

- littleadaptsbyjax@gmail.com


Roasted Cauliflower
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Healthy Sides
Serves: 2-3
Ingredients
  • 1 head of cauliflower
  • 1 Tbsp of olive oil
  • Sea salt
  • Lemon Pepper
Instructions
  1. Preheat the oven to 350•F. Wash and cut the head of cauliflower into small florets. Line the baking sheet with aluminum foil and then spread out cauliflower florets. Drizzle with olive oil and season with sea salt and lemon pepper to taste. Bake for about 20 minutes then broil at the end to make it extra crispy.
Wordpress Recipe Plugin by EasyRecipe

 

Cucumber and Tomato Salad

- littleadaptsbyjax@gmail.com


Cucumber and Tomato Salad
 
Print
Prep time
Total time
 
Author:
Recipe type: Healthy Sides
Serves: 4
Ingredients
  • 1 large cucumber
  • 1 box cherry tomatoes
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • Dried Basil
Instructions
  1. Halve tomatoes, quarter cucumbers, and mix all ingredients in a bowl. Add salt, pepper, and dried basil to taste. Enjoy!
Wordpress Recipe Plugin by EasyRecipe