This might sound crazy, but Brussels sprouts are up there in my top favorite foods. I have them a few times a week which has allowed me to come up with many different variations. This week I am sharing an easy recipe that adds a ton of flavor and may even convince those non Brussels sprout fans in your life to give them a try…
Why Brussels sprouts?
Brussel sprouts actually pack a great deal of protein for a vegetable as well as many important nutrients such as, iron, potassium and vitamin C. They are a great source of fiber and contain high amounts of folate and antioxidants.
Brussels sprouts are harvested September through March making them a seasonal winter vegetable. This means you should definitely find a good quality selection at your grocery store and local farmers markets.
Roasted Dijon Brussels Sprouts
1 medium bag of Brussels Sprouts
Himalayan Sea Salt
2 – 3 tablespoons of Dijon Mustard
Take the Dijon mustard out of the fridge and allow it to reach room temperature (you can also heat the two to three tablespoons of mustard in the microwave/on the stove quickly if that is easier)
Bring a medium sized pot of water to a boil on the stove
Cut the brussels sprouts in half length wise and boil on the stove for 5 minutes
Strain the brussels sprouts and transfer them into a sprayed/melted olive oil coated non stick sauté pan
Drizzle some extra olive oil and stir/flip Brussels to evenly sear until they are golden brown – this will take about 10-15 minutes
Remove the brussels sprouts from the heat and transfer into your serving dish
Add two to three tablespoons of the Dijon mustard on top of the brussels sprouts and toss the sprouts until they are all coated evenly
Sprinkle a little Himalayan Pink Sea Salt on top to garnish
Serve and Enjoy!
Nothing screams fall more than some warm chili while watching Sunday football, right?
But what is better than chili with a side of cornbread?
…….how about pumpkin cornbread!!
Pumpkin is not a fall phenomenon for no reason – pumpkin is filled with nutritional value. It is packed with vitamins, antioxidants, carotenoids and fiber. The root vegetable is also very low in calories making this an easy (and stress free) addition to your fall diet. You do not have to use fresh pumpkin you can buy it in a can as long as you make sure it is 100% pure pumpkin (no added sugars, etc.)
This recipe was inspired by the Purely Elizabeth fall magazine that featured a salad with pumpkin cornbread croutons – the idea immediately grabbed my attention, so I made a few tweaks to the recipe and wanted to share with all of you to enjoy as well!
1 1/2 cups of almond flour
1 1/2 cups of whole grain cornmeal (I LOVE Bob’s Red Mill)
1 tsp baking soda
1 tsp Himalayan sea salt
1 tsp pumpkin pie spice
optional for sweetness: 1/4 cup coconut sugar
1/2 cup coconut oil (melted)
3/4 cup almond milk
1 tbsp apple cider vinegar
1 can of organic pumpkin puree
Preheat the oven to 350F degrees
In a large bowl, mix together all of the dry ingredients
In a smaller bowl, whisk together all of the wet ingredients
Combine the wet ingredients into the larger bowl and mix thoroughly
Pour into a greased/sprayed baking tin
Cook in the oven for about 25-30 minutes or until golden brown/cooked through
(times depend on the dish used for baking – stick a toothpick into the bread to determine if it is fully cooked)
Take the cornbread out of the oven and allow it to cool for 5 minutes before cutting into serving size pieces & enjoy!
make sure to check out my Pumpkin Turkey Chili recipe to pair with this pumpkin cornbread and enjoy your next Sunday Football Feast!
I quite often here that breakfast is one of the hardest meals of the day for people on the go. This week I am sharing an easy and super quick recipe that you make the night before and simply grab and go in the morning. Not to mention, this recipe is delicious and full of great nutrients to kick start your day!
Banana Almond Butter Chia Pudding
1/4 cup chia seeds
2 Tbsp almond butter
1 ripe banana
1 cup unsweetened almond or coconut milk
Blend the banana, almond butter and almond milk until creamy & smooth,
Combine the chia seeds and blender mixture in a small mason jar or other small container
Store in the fridge overnight
In the morning, top with fresh berries, shredded coconut and nuts for an amazing breakfast!
Pesto Carrot Fries
large bag of whole long carrots; peeled
½ cup pesto (you can make your own or buy premade)
Preheat your oven to 450 degrees.
Line a baking sheet with tin foil paper, spray with coconut or olive oil and set aside.
Cut the carrots in half to create two sticks of the same length. Then cut them into fry shapes by cutting the halves in halves until you get a small fry like shape.
Toss the carrots with the prepared pesto to coat evenly. You can also brush the pesto on the fries after you layer them onto the baking sheet.
Spread the fries in an individual layer on a cookie sheet and bake at 450 for 30 minutes, turning halfway through. To add an extra crispiness broil for the last two minutes but be cautious as the pesto can easily burn.
Serve hot and Enjoy!!