Okay, so I jumped back into Whole30 recently, and honestly, the main meals are usually fine, but figuring out side dishes that aren’t boring gets me sometimes. I wanted to share a couple of simple things I’ve been doing just to keep things from getting too repetitive.
Roasted Veggies – My Go-To
This one’s super basic, but seriously, it saves me so much hassle. I usually grab whatever looks good or is on sale – broccoli, sweet potatoes, bell peppers, onions, zucchini, you name it.
- First, I wash everything real good.
- Then I just chop it all up into bite-sized pieces. Nothing fancy, just chunks. Sweet potatoes take a bit longer, so I try to cut them smaller.
- I toss everything onto a big baking sheet. Sometimes I use parchment paper, sometimes I don’t bother.
- Then I drizzle a good amount of olive oil or avocado oil all over. Gotta make sure it’s compliant oil, obviously.
- Sprinkle generously with salt, black pepper, maybe some garlic powder or onion powder if I’m feeling it. Sometimes smoked paprika.
- I just use my hands to mix it all up right there on the sheet pan, making sure everything gets coated.
- Then I stick it in the oven, usually around 400 degrees F (like 200 C?).
- I let it roast for maybe 20-30 minutes? Depends on the veggies. I usually check halfway through and give them a good stir or flip so they cook evenly and get kinda crispy in spots.
They come out tasting great and go with pretty much any protein – chicken, fish, steak. Super easy cleanup too, most times.
Simple Cauliflower Mash
Sometimes I miss mashed potatoes, you know? Cauliflower mash isn’t exactly the same, but it does the trick for me when I want that creamy texture.
- I start by getting a head of cauliflower and chopping it up into florets. Took off the tough stem parts.
- I either steam them or boil them until they’re really soft. Like, fork-tender, easy to mash.
- Then I drain them really, really well. This part’s important, otherwise it gets watery. Sometimes I even pat them dry a bit with paper towels.
- I dump the cooked cauliflower into my food processor. An immersion blender or even just a potato masher works too, but the food processor makes it smoother.
- I add in a dollop of compliant ghee (clarified butter), or sometimes a splash of unsweetened coconut milk for creaminess.
- Then season with salt and pepper. Sometimes a pinch of nutritional yeast if I want a slightly cheesy flavor, but make sure it’s compliant first!
- I just blend it all up until it’s smooth like mashed potatoes.
It’s a decent stand-in. Doesn’t taste exactly like potatoes, let’s be real, but it’s warm, creamy, and fills that spot.
Quick Side Salad
When I’m really lazy or short on time, a salad is my fallback.
- I just grab a bag of mixed greens or spinach. Dump it in a bowl.
- Chop up whatever raw veggies I have on hand – cucumber, carrots, maybe some bell pepper strips or celery.
- For dressing, I keep it simple: whisk together some extra virgin olive oil, a squeeze of lemon juice or some compliant vinegar (like apple cider), salt, and pepper.
- Pour over the salad, toss it quickly, and boom. Done.
It’s not groundbreaking, but it adds something fresh and crunchy to the plate with almost zero effort. Keeps things from feeling too heavy sometimes.
Anyway, those are just a few things I’ve been rotating through. Nothing fancy, just practical stuff that fits the rules and stops me from eating plain steamed broccoli every single night. Hope it gives you some ideas if you’re doing Whole30 too!
