Categotry Archives: Sides


Gluten Free Baked Green Beans



I don’t know if you have the app Snapchat….I’m sure it’s controversial in some ways, but I got it for my kids to have fun with.  You can do all these crazy faces and funny things.  Also, there are these channels that have these videos and articles.  Food Network is one that my daughter and I really enjoy and we were also watching another cooking one, but sadly, the language just randomly popped up and there was one that was the final straw.  All that to say is that this particular recipe was inspired by one of the videos we saw on there.  I won’t recommend or link to it because of what I already said.

This recipe is intended for the oven, but of course I did it on the grill….you may notice some of the burnt sides….I let it go a little too long and my grill was a little too hot.  They still were eaten, though and still pretty good considering.  I have done them in the oven, as well.


Preheat your oven (425°F) or the grill med-med high
Prepare your sheet pan with parchment, spray with cooking spray.  If doing it on the grill, I use a grill pan, but I’m sure you could put them directly on the grates

2 eggs, beaten well

3/4 cup crumbs (I used chex plain cereal or GF crackers, but you can purchase GF bread crumbs)
1/3 cup finely grated parmesan
1/2 teaspoon garlic powder
pinch cayenne pepper
1/2 teaspoon Morton’s Nature Season

1 pound fresh green beans

In a large bowl beat the eggs well.  Set aside.

In another dish combine everything else, except the green beans.  Stir or whisk together to combine.

Dip the green beans in the egg and then roll in crumb mixture.

The second time I made this I was a little bit lazy and actually but a bunch of green beans in the egg at one time and stirred to coat and then rolled in crumbs individually.  Just saying….

Bake in the oven for 10-12 minutes.

On the grill you need to turn them or they will get done (or burnt) on one side.  5-6 minutes per side, more or less depending on your grill temp.


GF Garlic Cauliflower Mashed “Potatoes”


My friend had this cookbook “Nom Nom Paleo”.  I found this recipe in there.  I only changed it a bit.  She had a recipe for meatballs that uses some of these as a binder.  That’s why I decided to try these.  I hope to make those and share soon too.  These were surprisingly delicious.  They are very garlicky so if you’re not a fan you could reduce the garlic, but I think the garlic helps them taste more like potatoes.


Garlic Cauliflower Mashed "Potatoes"
Garlic Cauliflower Mashed “Potatoes”

1 head cauliflower, cut into equal sized pieces (I bought mine at Sam’s already cut into pieces, I just evened them out a bit)

5 cloves of garlic, peeled

1/4 teaspoon salt

1/4 teaspoon Morton’s Nature Seasoning

2 Tablespoons butter (or dairy free alternative)

Black Pepper to taste


Salt and season the cauliflower.  Using a large pot with steamer insert put water in pan, add cauliflower and garlic to insert.  Steam for about 10 minutes.  Once cooked drain very well, you don’t want it to be watery at all or it will make your mash runny.  Add drained cauliflower, garlic, butter and pepper to food processor. Pulse until desired consistency.  Careful, though, you don’t want to turn it to soup.

Season if necessary.



Parmesan Zucchini Fries – On the grill or in oven


These were very good and a great way to get your kids to eat veggies that they normally wouldn’t touch.  I loved trying it on the grill and succeeding! I so do not want to turn my oven on if at all possible.

1  cup GF Flour
1 cup fine bread crumbs,  – I used 2 cups GF Rice Krispies and ground them up
1 / 2 cup parmesan cheese, grated
1 / 2 teaspoon garlic powder
1/2 teaspoon Costco Kirkland No-Salt Seasoning
1/2 teaspoon EACH, dried herb: marjoram, basil, parsley, oregano  OR 3 teaspoons Italian Seasoning
1/2 teaspoon Morton’s Nature Season Salt
2 eggs, whisked
1 1 / 2 pounds zucchini, cut into strips

preheat the oven to 425° F.
Cut the zucchini into strips and

Mix the flours and the garlic powder, no salt seasoning in a Ziploc
baggie and add the zucchini strips. Shake to coat.

Next, whisk the eggs in a bowl. Using
a separate bowl or plate, mix the bread crumbs, Parmesan cheese and Italian
seasoning together.

Remove your zucchini strips from the
baggie, shaking off the excess flour. Dunk each strip individually in the egg
and then roll them in the bread crumb mixture.


Place on a cookie sheet and

put them
in the oven for 10 minutes. Flip them over and put return to the oven for
another 10 minutes.

GRILL: Preheat the grill to high, heat for 5 minutes and then turn to medium or low.

Place fries on a grill safe sheet, I used the grill pizza pan.  Grill for 5 minutes and turn.  You’ll be able to get a good idea how hot your grill is cooking after the first 5 minutes, you can adjust accordingly – either turn it up or leave the same and cook in 5 minute intervals or down and cook longer intervals until golden brown.

WARNING: do NOT leave for long or the will burn quickly.  (voice of experience).

Serve plain or with a favorite
dipping sauce like marinara.

Makes 6 servings. Serving size 1