DOLCE DIET LIFESTYLE:
Savory Slow Cooker Side Dish Recipes
by Samantha Coogan, MS, RDN, LD
Balsamic Brussels Sprouts
Ingredients
• ½ cup balsamic vinegar
• 2 tbsp. coconut sugar, packed
• 2 lbs. Brussels sprouts, trimmed and halved
• 2 tbsp. grapeseed oil
• Kosher salt and freshly ground black pepper
• 2 tbsp. unsalted, grass-fed butter, cut into cubes
• ¼ cup freshly grated Parmesan cheese
Directions:
• To make the balsamic reduction, add balsamic vinegar and coconut sugar to a small saucepan over medium heat.
• Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
• Place Brussels sprouts into a slow cooker.
• Stir in grapeseed oil and season with salt and pepper, to taste. Top with butter.
• Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
• Serve immediately, drizzled with balsamic reduction and topped with Parmesan.
Refried Black Beans
Ingredients
• 4 cups water
• 2 cups dry black beans
• 1 cup minced bell pepper
• 3 cloves garlic, minced
• 1 tsp. cumin powder
• ½ tsp. chili powder
• ¼ tsp. onion powder
• salt, to taste
Directions
• Add all the ingredients except for the salt and cook on low for 7 to 9 hours (or about 4 hours on high).
• Before serving add salt to taste and mash some of the beans with the back of a wooden spoon to create that refried bean texture.
Rustic Garlic Mashed Potatoes
Ingredients
• 3 pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
• 6 cloves garlic, halved
• 1 bay leaf
• 2 14 ounce can seasoned chicken broth with roasted garlic
• 1 cup almond milk (or milk of your choice)
• 1/4 cup grass-fed butter
• 1 teaspoon salt
• Freshly ground black pepper
Directions
• In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• Drain potatoes in a colander over a bowl to catch the cooking liquid.
• Remove and discard bay leaf. Return potatoes to slow cooker.
• Mash potatoes with a potato masher.
• In a small saucepan, heat milk and butter until steaming and butter almost melts.
• Add milk mixture, salt, and enough of the reserved cooking liquid to potatoes to reach desired consistency.
• To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper.
Join our online training program today!
Guaranteed results or your money back!
Lose up to 21 pounds in 21 days!
