While I love meat and fish, I simply adore vegetables and believe the side dishes can often be the star-of-the-show. I am a huge believer in eating plenty of keto-friendly vegetables for that much-needed fibre. Here are some ideas to get you to eat your greens!
I wasn’t always a fan of Brussels sprouts. I remember as a kid, I used to hide them under my napkin just so that I could be excused from the dinner table. What was I thinking? I LOVE them now! If you are not a fan of Brussels sprouts, you have probably been preparing them wrong. I sometimes finely slice them and fry them with grass-fed butter and bacon bits, or grill them crispy (like I have done here) and serve covered with grated Parmesan. They are an excellent side dish to your protein to complete a healthy keto meal.
Everything tastes awesome with bacon (and this is why we love keto). This side dish of stir-fried greens is sensational! A large portion of this could easily stand as a meal on its own, but it would be better for your macros if this recipe was made for two as a side dish and served alongside a nice portion of protein, such as pork chops. TIP: Use only the sliced white parts of leeks as the green ends are bitter.
A super-simple two-ingredient dish that ticks all the boxes as the perfect keto side dish. We have this at least two or three times a week to accompany our chicken, fish or braai (BBQ) meat – and we love it to the point of craving it. The stems soften and melt in your mouth, while the florets caramelise and crisp up – and the coconutty flavour is just heavenly…
We all know that cheese and cauli go together, but the addition of sweetly roasted red onion with every mouthful is a nice touch. This is great, quick-to-throw-together side veg option to serve alongside roast chicken.
While I simply love meat, a lot of my attention is focussed on the accompanying side dishes. Think further than frozen broccoli (gag), because there is a multitude of things you could do with veg and salads on the side making them interesting and fun. Here is one that is packed with flavour and can be served warm or as a side salad at your next braai…
Poor kale has had a bad rep. It can be bitter and, well, let’s be honest – it’s kale. But once you try it prepared this way, it may convert you into a fan. Crunchy and partially charred, it’s a fab side-dish. Keep it low-cal by measuring the olive oil that you add on the kale and mix/coat it well using your hands in a large bowl ensuring each leaf is evenly coated before spreading out and roasting in the oven. I have given some suggestions at the end how you can pimp it too.
Funnyman took me to Santorini in 2015 (life before keto) so that I could recover from a particularly unpleasant operation. We spent 8 days in the sun, drinking beer and Ouzo, myself naughtily puffing on the odd cigarillo, eating our body weight in seafood, lamb and salads – pretty much doing everything opposite to what the surgeons advised me. I couldn’t have cared less – we were in Greece, my life had changed forever and I felt sorry for myself. Apart from adding to deep facial pigmentation, Greece ruined tomatoes for me – forever. You see, the tomatoes in Greece are the most fantastically-delicious balls of heaven you will ever come across, and any tomato you eat after visiting Greece will be a disappointment. While olives and feta make Greek salads quintessentially Greek to most people, I find it is the oregano in the dressing that reminds me the most of our beautiful little getaway. And regarding tomatoes, before you cry into your expensive feta cheese, pay more attention to the tomatoes you buy from now on. Go organic, deep red, soft, sweet and on-the-vine – it may be the closest you will get to the tomatoes from the Med. (And please don’t store tomatoes in the fridge…)