Dana Shafir
Wellness

Simple roasted Brussels sprouts, to add green to my in-laws' delicious corned beef. Slice Brussels sprouts in halves • Drizzle olive or truffle oil • pink Himalayan salt • zaatar • mix well • roast on 400 Fahrenheit for 30-35 minutes (times may vary depending on oven). #recipe #roastedvegetables #roastedbrusselssprouts #simple #sides #glutenfree #paleo

Roasted Whole Cauliflower Roasted whole cauliflower-makes a great appetizer, side dish, or even a snack. Set your oven to 425 degrees and season with salt, pepper, olive oil, and anything else that tickles your fancy (paprika, zaatar, lemon juice, etc). Roast for an hour, but check at minute 45 because ovens vary. When you take it out, you can top with melted butter, Parmesan cheese, or just dig in as is. I did! #roastedwholecauliflower #appetizers #sides #glutenfree

Wedged Baked Potato This is bonkers! Cut potatoes almost all the way through, drizzle with olive oil and butter (I used truffle oil and butter from grassfed cows), sprinkle sea or pink salt, pepper, and anything else you like (I sprinkled paprika and parsley). Bake at 425 for 40-50 minutes (depending on oven and how crunchy you want them). If you are going for cheesy, put that at the very last couple of minutes or broil for a minute. #wedgedbakedpotato #appetizers #sides #glu

Practically-Potato-Chips-Roasted Potatoes These roasted potatoes were practically potato chips and they were adelicious hit. I thinly sliced three potatoes and coated them with about a tablespoon of avocado oil, salt & pepper, and dill. Roasted them for an hour on 400, (but start checking 45 minutes into roasting and take out when they've reached the level of crunchiness and browning that you prefer). Serve with organic ketchup. #practicallypotatochipsroastedpotatoes #appeti

Cabbage Noodles Everyone devoured these cabbage noodles at my house! I thinly cut half a cabbage and added it into a pot that's been heated in one tablespoon of truffle oil on medium to high heat. After I added the cabbage and mixed it so that the oil coated it, I added a couple of tbsp if organic chicken broth, a teaspoon of raw apple cider vinegar, salt, and pepper. I covered the pan and set the heat to low until the cabbage was soft. #cabbagenoodles #sides #glutenfree

Roasted Butternut Squash Roasted butternut squash is perfect for a chilly night. I'm calling dibs on the burnt bits! I used avocado oil because I was out of olive oil. Salt, pepper, parsley. Roasted on 400 degrees for 45-50 minutes (a lot depends on your oven, so start checking at 35 minutes). Going to serve alongside turkey and steamed asparagus. #roastedbutternutsquash #sides #glutenfree

Shredded Brussels Sprouts (adapted from yummly.com) Truffle oil changed my cooking life and this side dish won my family’s hearts. Enough said. Ingredients: • 1 to 1 1/2 pounds Brussels sprouts (or 4–6 cups) • 2 tablespoons olive oil • 1–2 tablespoons truffle oil • Salt and pepper • Optional toppings: toasted walnuts, sliced almonds, sunflower seeds, pumpkin seeds, parmesan cheese, lemon juice Trim the ends of the Brussels sprouts and shred them very thinly either with a knif

Potato Pancakes Leftover mashed potatoes? No problem! Potato pancakes it is! For this recipe, I used: -21/3 leftover mashed potatoes -2 eggs -4 tbsp almond flour -salt & pepper -coconut oil for pan frying My recipe yielded 16 Pan fry on low to medium heat. Flatten pancakes as you fry so that they are cooked through. Brown on both sides. Enjoy. #potatopancakes #appetizers #sides

Zucchini Tagliatelle Noodles (inspired by paleolland.com): I used a cheese slicer to slice each zucchini lengthwise. Heated a little truffle oil in a pan and tossed in the zucchini. Seasoned with pink Himalayan salt and pepper. Use one zucchini per person. #zucchinitagliatellenoodles #sides #glutenfree