#sidedish Archives » Kay's Clean Eats

Marinated Tomatoes

Marinated Tomatoes is a healthy dish made with cherry tomatoes, fresh garlic, fresh basil, olive oil, oregano, and lemon juice. This is a savory side dish everyone will love. 

Marinated tomatoes

I love juicy tomatoes, I grow 6 different verities in my vegetable garden. My favorites are heirlooms all kinds of heirlooms!! If you have never had marinated tomatoes you must try them they are so delicious. Often I serve them as a side at dinner but also as an appetizer with toast and burrata! 

Marinated tomatoes are one of the easiest recipes to make. This is a healthy side dish that you can make all year. If you can find heirloom cherry tomatoes I highly recommend you buy them however cherry tomatoes work great too! Fresh basil gives this dish such great flavor! My 7 yr old who does not like tomatoes will eat these, they’re just that good!! 

Love delicious and fresh side dishes also try Greek Orzo Pasta SaladMexican Quinoa Salad, and Fresh Mango Salsa.

Yield: 3-4 people

Delicious Marinated Tomatoes

Marinated Tomatoes is a healthy dish made with cherry tomatoes, fresh garlic, fresh basil, olive oil, oregano, and lemon juice. This is a savory side dish everyone will love. 

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 cups cherry tomatoes, diced
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 3 tbsp fresh basil leaves chopped
  • 1/2 tsp dried oregano
  • 2 tbsp lemon juice
  • salt & pepper to taste

Instructions

  1. Combine the minced garlic, olive oil, basil leaves, dried oregano, lemon juice, salt, and pepper together. Toss in the tomatoes and stir till combined. Serve immediately, Enjoy!

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 1 cup mashed ripe bananas, 2 bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Easy Stuffing Recipe

This Easy Stuffing Recipe is the best! Made with dried bread cubes, celery, onion, herbs, chicken broth and butter then baked till golden perfection. 

What do you like better mashed potatoes or stuffing? I love mashed potatoes but I will always be true to stuffing! Not just any stuffing, I can’t stand the boxed stuff taste too mushy. This Easy Stuffing Recipe is my families favorite! Every year I Look forward to it, it is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving and I can speak for my siblings when I say this stuffing is so dang delicious! I used 4 different breads whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joes. You of corse can use whatever bread you like however I highly recommend you use cinnamon raisin and French or shepherds bread it taste so amazing in this stuffing!

Some stuffing recipes call for a lot of add ins like sausage, cranberries, carrots and eggs. Those are all great additions but nothing compares to the taste of classing stuffing. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do! The key is using very dry bread. You can let it go stale on its own but I like to dry mine out in the oven. 

  •  Preheat your oven to 300 degrees F.
  • Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
  • Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat. 
  • Once the bread is dry place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
  • Adjust oven temperature to 350 degrees F.
  • Place mixture into a casserole baking dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes. 

Can I make this vegan

  • Yes absolutely, to do so you will need to sub the butter with your favorite vegan buttter and use veggie broth in place of the chicken broth. 

Cooks Tips

  • If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
  • Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
  • So technically this is dressing since I don’t stuff it into my turkey but I just can’t shake the word stuffing!
  • This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don’t want lots of leftovers feel free to cut this in half!

Love a savory side dish also try, Nutted Wild Rice Pilaf.

  • Yield: 12-14

    Easy Stuffing Recipe

    Easy Stuffing Recipe

    The Best Easy Stuffing Around! This stuffing is a crowd pleaser and makes for amazing leftovers!

    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes

    Ingredients

    • 10 slices of whole wheat bread
    • 12 slices of white bread
    • 4 slices thick cinnamon raisin bread
    • 13 slices of French bread
    • { roughly 26 cups of bread cubes}
    • 5 celery stalks, diced
    • 2 small onions, diced
    • 1 cup of butter (2 sticks)
    • 2 tbsp fresh sage finely chopped
    • 1 tsp ground thyme
    • 5-6 cups chicken broth
    • 2 vegetarian/vegan bullion cubes
    • Fresh thyme leaves for garnish

    Instructions

    1. Preheat your oven to 300 degrees F.
      Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
    2. Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat.
    3. Once the bread is dried out place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
    4. Adjust oven temperature to 350 degrees F.
    5. Place mixture into a casserole dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes.

    Notes

    If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
    Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
    So technically this is dressing since I don't stuff it into my turkey but I just can't shake the word stuffing!
    This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don't want lots of leftovers feel free to cut this in half!

    Nutrition Information:

    Yield:

    25

    Serving Size:

    1

    Amount Per Serving: Calories: 406Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgCarbohydrates: 62gFiber: 4gSugar: 7gProtein: 14g

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 420mgCarbohydrates: 31gFiber: 4gSugar: 14gProtein: 5g

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in  tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.

Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better.  I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.

Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!

If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
5 from 1 vote
Prep Time 15 d
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, diced
  • 1 avocado, cut into small squares
  • 1/2 cup cilantro leaves, loosly packed
  • 2 limes juiced, about 5 tbsp
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil can sub avocado oil
  • salt to taste

Instructions
 

  • Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!
Keyword salad

 

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is packed with protein and fresh mediterranean flavors! It is filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.

This salad is an excellent side dish to your favorite protein. It works excellent in meal prep and is a great dish to bring to any BBQ or potluck. It is easy to adjust you can add or omit anything to your own personal preference. Hooray for warmer weather we can finally enjoy cold salads!

I absolutely love salads for lunch. I always use what I have, but today I was not craving a green salad! The jar of quoina in my pantry called to me! Kale and quinoa are so 2018.. I know! However combined with all the flavor in this salad, you can not go wrong! I had my husband eating this salad for lunch too.

The balance between the fresh parsley and lemon give this dish such a bright flavor!

THIS IS A GOOD ONE.

Mediterranean Quinoa Salad

Kay
Mediterranean Quinoa Salad is packed with protein with fresh mediterranean flavors! Its filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.
Prep Time 12 mins
Course Side Dish
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 2 cups cooked quinoa
  • 1 cup chopped cucumber
  • 1 15 oz can chickpeas drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/4 cup chopped parsley
  • 1/4 cup feta crumbles
  • 3 tbsp pine nuts

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • salt to taste

Instructions
 

  • Mix the olive oil, lemon juice, vinager, oregano, garlic powder till well combined. Season with salt and pepper then set aside.
  • In a large bowl combine the quinoa, cucumber, cherry tomatoes, chickpeas, parsley, feta and pinenuts.
  • Drizzle the dressing, and garnish with fresh parsley. Season to taste. Serve cold.
Keyword salad