Sides
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Mango Sweet Potatoes
Scott Hagnas
| December 31 2011 |
Sides
Time: 10 minutes• 2 sweet potatoes, peeled and diced• 2 cups frozen or fresh mango, diced• 1/4 cup coconut flakes• balsamic vinegar• sea salt to tasteAdd the sweet potatoes and mango to your pressure cooker along with 1/4 cup of water. Bring to pressure and cook for 4 minutes. Drain off the water. Add a dash of balsamic vinegar and toss. Serve topped with the coconut flakes and salt. Another nice addition is a small drizzle of macadamia oil.Nutritional info: 3 servings a...
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Spinach, Catalan Style
Maite Padilla
| November 30 2011 |
Sides
Time: 30 minutes• 2-3 packages (16 ounces each) frozen chopped spinach, thawed and squeezed dry (if using fresh spinach, 5-6 bunches, about 2 ½ pounds, steams removed and coarsely chopped)• 6 ounces dry-cured Spanish ham diced or cut in thick strips (use bacon instead, if jamón is unavailable) • 1/2 cup raisins •1/3 cup raw pine nuts•1 garlic clove, cut in half• 1-2 tbsp olive oil• ½ tsp cinnamon• salt and pepper to tasteIn a large str...
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Carrot & Blackberry Slaw
Scott Hagnas
| September 1 2011 |
Sides
Here is a simple slaw using fresh blackberries. I like to pair this with some protein and use it as a post workout meal after a workout with a low glycogen demand. The molasses add flavor, plus it’s a rich source of manganese and magnesium.Time: 3 minutes• 1/2 bag of shredded carrots (or ~2 cups if you shred your own)• 3/4 cup blackberries• 2 tsp molasses• 2 tsp balsamic vinegar• sea saltAdd all of the ingredients to a bowl. Mix well.Nutritional info: 1 serving at ...
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Indian Inspired Golden Beets
Scott Hagnas
| June 29 2011 |
Sides
Time: 1 hour• 2 lb. golden beets, peeled and diced• 1 Tbsp coconut oil• 1 tsp cumin seeds• 2 cloves garlic, crushed• 1 cup onion, chopped• 1/8 tsp cayenne pepper• 1 cup water• sea saltAdd the oil to a large skillet. Bring to medium heat. Add the garlic and cumin seeds. Stir well, being careful not to burn the garlic. Add the onions and sauté until soft. Add the remaining ingredients and bring to a boil, then cover and simmer until the beets are soft...
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Potato Salad
Scott Hagnas
| February 2 2011 |
Sides
A basic recipe for classic potato salad. Use the tuber of your choice. I used the eggless mayo in this recipe, but you can also use an olive/coconut oil mayo.Time: 15 minutes• 1 large yam, sweet potato, or even Russet potato, peeled• 1/3 cup finely chopped onion• 1/2 cup chopped celery• 1/4 cup "eggless coconut" mayonnaise• 1 Tbsp relish• 1/2 Tbsp mustard• sea salt• fresh ground black pepperPeel and dice your tuber of choice into 1/2 inch squares...
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Lemon Garlic Broccoli
Scott Hagnas
| December 6 2010 |
Sides
Time: 10 minutes• 1 bunch broccoli (3 heads)• 1 Tbsp coconut oil or bacon grease• 2 cloves garlic, minced• 1/3 cup water• 2 lemons• sea salt and fresh ground black pepperCut the broccoli florets into small pieces. Meanwhile, heat the oil in a skillet over medium heat. Saute the broccoli and garlic until it is bright green; around 2 minutes. Add the water, then cover and steam for 5 minutes. Add the juice of one lemon, plus the salt and pepper. Serve with a couple of...
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Roasted Root Vegetables
Scott Hagnas
| November 2 2010 |
Sides
Active time: 5 minutesCook time: 1 hour• 2 Tbsp coconut oil, bacon grease, or lard• 1 lb parsnips, chopped• 1 lb turnips, chopped• 1/2 lb carrots, chopped• 8-10 cloves of garlic, peeled• dried basil and dried minced onion to taste• sea saltPreheat the oven to 400 degrees. Place the oil or fat on a baking pan. Chop the parsnips, turnips, and carrots and toss them in the pan. Place in the oven and roast for 1 hr. Toss every 15 minutes. Add the garlic and seasonin...
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Stuffed Baked Pumpkin
Nikki Young
| November 1 2009 |
Sides
1 medium Japanese pumpkin
2/3 cup vegetable stock
2 garlic cloves, finely chopped
1 red onion, diced
2tbs rosemary leaves, chopped
1tbs olive oil
½ cup quinoa
½ cup black olives, seeded and chopped
2/3 cup shelled pistachio nuts
½ tsp ground cinnamon
½ tsp ground nutmeg
Chopped parsley to serve
Pre-heat oven to 200 degrees Celsius, fan-forced.Cut the lid off the pumpkin and scoop out the seeds with a spoo...
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Seasonal Steamed Vegetables
Scott Hagnas
| October 1 2009 |
Sides
Time: 15 minutes• 1 medium zucchini, diced• 1 medium yellow summer squash, diced• 1 stalk broccoli florets, chopped into bite sized pieces• 2 cups spinach• 2 slices of red onion• 1/2 tsp thyme• 2 Tbsp olive oil or coconut oil• sea salt to tasteChop the vegetables. Add water to your steamer and bring it to a boil while you are chopping the veggies to save time. Add the vegetables to the basket, then reduce the heat and steam for around 10 minutes, or until ...
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Nutty Cabbage
Scott Hagnas
| January 1 2009 |
Sides
Time: 30 minutes• 1/2 large head of cabbage, shredded (about 10 cups)• 1 Tbsp roasted hazelnut oil• 1/2 cup chopped onions• 1/4 cup apple cider vinegar• 1/4 cup blanched almonds• 1 Tbsp unsweetened applesauce• 1 Tbsp sesame seeds• sea salt and fresh ground pepper to tasteHeat a burner to medium, then use a large sk...
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