Five Days of No-Cutting, No-Chopping Veggie Sides

On weeks when time is short, I like to keep dinner as simple as possible. I thought I’d share some of our family’s go-to veggie sides for your busy week. None of these healthy options involve any chopping or cutting (as long as you have access to a Whole Foods or Trader Joe’s) and they’re as delicious as they are easy!


DSC1878c(pp_w610_h854)Sweet & Salty Bacon Kale:  This is a family favorite!


  • 3 big handfuls of kale (because it was all that fit in the pot… We get our organic pre-cut kale from Trader Joe’s)
  • 2 slices bacon, chopped
  • 1 tbsp apple cider vinegar
  • 2-3 drops stevia
  • 1/4 teaspoon celtic sea salt


Chop up the bacon and cook in a pot until brown. Add in the kale and cook until the leaves lighten and are softer (5 minutes or so). Lastly, add in the apple cider vinegar, salt, and stevia and enjoy!


Sauteed Shredded Brussels Sprouts (from Trader Joe’s): Just heat up a large pan on high, add about 1 tablespoon of ghee then shredded Brussels sprouts, some salt and pepper, garlic powder, and onion powder. Cook until brown (about 10 minutes). You could also get fancy with it and use this recipe.


Broccoli with Tessamae’s Balsamic Dressing: Steam your broccoli, put it into a large bowl and pour about half a bottle of Tessemae’s (get it Whole Foods or online) on it.


DSC39291(pp_w583_h388)Sweet Potato Fries: We love these things! Lately I have had these ready for my kids’ after-school snack. They’re crunchy, sweet, salty, and great with cinnamon too.
  • Pre-cut sweet potato slices (Whole Foods has diced pre-cut fresh sweet potatoes in the back, and Trader Joe’s typically has them as well. Many other grocery stores will have them pre-cut in the frozen food section. You can also use a mandolin if you have one).
  • 3 tablespoons arrowroot powder
  • 1-2 tablespoons coconut oil
  • cinnamon or celtic sea salt, to taste

Preheat your oven to 425. Put pre-cut sweet potato slices into a Ziplock bag along with about 3 tablespoons of arrowroot powder.  Seal the bag  tight and shake until the potatoes are lightly covered. You may have to separate them, as they can stick together and then the insides don’t get any powder on them.

Next — and this is the new tip — do NOT spray or grease your cookie sheet. Lay the pieces flat on the cookie sheet. Then melt about 1 to 2 tablespoons of coconut oil in the oven (metal bowl) or in the microwave (nonmetal bowl). Once that has melted, drizzle the oil over the potatoes.

Cook them at 425 for 10 minutes, then flip them and cook for another 10 to 15 minutes (depending on the thickness of the potato) until brown and crispy. Add cinnamon and celtic sea salt, and that’s it!


Oh, Friday. Sorry, I’m not cooking Friday! But…if you really want a whole week’s menu of sides, I’ll give you one more. It’s another family favorite and ridiculously simple to make. It’s seasoned green beans. We get organic pre-packaged green beans from Whole Foods or Publix. All you need to do is take about 1 1/2 teaspoon of ghee or grass fed butter and put it into a medium pot. Let it melt then add the bag of beans. Stir them around so the butter covers the beans and they start to turn brown (for about 5 minutes). Then add 1 cup of chicken broth, some salt, garlic, and onion powder and cook on low for about 25 minutes or until they’ve reached the desired tenderness. That’s simple enough, even for a Friday dinner!
That’s it! I hope this helps you get through your busy week!

Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacks as well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.