GOLO Baked Fries Makes 4 servings Each serving contains: 0 proteins, 1 carbohydrate, 0 vegetables, 0 fat Ingredients 1 lb baking potatoes, cut into wedges 1 Tbsp olive oil ½ tsp paprika ½ tsp garlic powder ½ tsp chili powder ½ tsp onion powder Sea salt and pepper to taste Directions Preheat oven to 450°F. Cut potatoes into wedges and place in a bowl. In a separate bowl, combine olive oil, paprika, garlic powder, chili powder and onion powder. Coat potatoes with the oil/spice mixture and place on a baking sheet. Bake 45 minutes. Sea salt and pepper to taste.

Try this surprising GOLO side dish along-side your protein choice for a burst of ginger and chili powder that makes for a tasty, unexpected twist on sweet potatoes!

Oven Roasted Eggplant, Zucchini & TomatoesMakes 3 servings Each serving contains: 0 proteins, 0 carbs, 2 veg, 1 fat Ingredients: 2 Cups Zucchini, diced 2 Cups Eggplant, diced 1 Cup Cherry Tomatoes, halved 1 Cup Onion, diced 2 Tbsp Olive Oil 1 Tbsp Coconut Oil 4 Cloves Garlic, minced 2 Tbsp Fresh Basil, minced 2 Tbsp Fresh Parsley, minced Sea Salt and Pepper to taste Directions: Preheat oven to 375 F. Grease a baking sheet with Coconut Oil. In a large mixing bowl mix the Olive Oil, Garlic, Basil, Parsley, Salt and Pepper. Add the vegetables and toss to coat them completely. Lay the...

GOLO Refried Beans Makes 4 servings Each serving contains: 0 proteins, 1 carbohydrate, 0 vegetables, 1/2 fat Ingredients: 2 Tbsp olive oil 2 cups pinto beans, drained and rinsed ¼ cup onion, finely diced ¼ cup jalapeno pepper, finely diced 2 cloves garlic, whole 1 tsp cumin 1 tsp chili Powder ½ lime, juiced Sea salt and pepper, to taste Directions: Heat olive oil in a skillet over medium heat. Cook whole garlic cloves on each side for about 2 minutes, or until slightly browned. Mash garlic cloves in the oil with a fork. Stir in the pinto beans, onions, peppers and spices with the mas...

Corn SaladMakes 4 Servings Each serving contains: 0 proteins, 0 carbs, 2 veg, 1 fat Ingredients: 3 ½ Cups Corn, cooked and cooled ½ Cup Red Onion, finely diced 1 Cup Cherry Tomatoes, halved 2 Tbsp Red Wine Vinegar 4 Tbsp Avocado Oil Sea Salt and Pepper to taste ½ Cup Fresh Parsley Directions: Toss all ingredients in a large mixing bowl until well mixed. Serve cold. Divide into 4 equal servings. Photo Credit - Vicki Deppe Allen

Cauliflower RiceMakes: 2 servings Each serving contains: 0 proteins, 0 carbohydrates, 2 vegetables, 1 fat Ingredients: 4 cups cauliflower, cut into florets 2 Tbsp olive oil 1 clove garlic, minced (optional) Sea salt, to taste Directions Rice cauliflower in a food processor or by grating it over larger holes of a grater. Heat oil in a large pan or pot over medium-high heat; add garlic and stir, less than 1 minute. Add cauliflower and cook, stirring occasionally, until tender and slightly golden brown, 6-9 minutes. Divide into 4 equal servings. Flavor Tip: Use your favorite seasonings!

Squish Squash SoupMakes 4 Servings Each serving contains: 0 protein, 1/4 carb, 1 veg, 0 fat Ingredients: 4 Cups Butternut Squash, peeled and cubed 1 Apple, peeled, cored and cubed ½ Cup Yellow Onion, diced 1 Tbsp Coconut Oil 1 tsp Curry Powder 3 ½ Cup Vegetable Broth ½ Cup Almond Milk Sea Salt to taste Cinnamon to taste Directions: Preheat oven to 425 degrees. Cover a baking sheet with tin foil or parchment paper. Lay the cubed Butternut Squash on the baking sheet, season with Sea Salt and Cinnamon and roast for 30 minutes. While Butternut Squash is roasting, in a large skillet sauté ...