Homemade ice cream cones!

At the end of dinner do you ever crave a big bowl of ice cream? Here is a simple way to make homemade banana ice cream (which just happens to be my favorite flavor since I was little).

Cut bananas in half and flash freeze on a cookie sheet. Once frozen place in a large zip lock bag for storage. Freezing them first on a cookie sheet prevents them from sticking together in a bag.

 



Remove desired number of bananas and place in a food processor- blend until smooth (feel free to add a little water or almond milk if needed), then pour "soft serve" banana ice cream into a freezable container and refreeze.

 

You can enjoy soft serve ice cream at this point too! Mix agave nectar and cocoa powder together for a simple chocolate syrup topping.

 



Once the banana mix is refrozen scoop with an ice cream scoop and enjoy! 

(Add chopped walnuts or cacoa nibs in place of sprinkles)

 

Baked Salmon and Carmelized Figs

My husband and I choose to buy all of our local meat from a farm where we know the farmers and can see how the animals are raised. When we moved, we knew we were leaving behind our beloved Springfield Farm and decided it was worth the drive if we couldn't find another place to go. We asked around and checked out Local Harvest before we found an amazing local organic farm called Rumbleway.  This place is a new favorite as we have quickly become regulars! The best part is last time I went to the farm they had Salmon- I am not a huge fish lover (yet) but decided it was something we had to try. 

For dinner we grabbed some veggies from the frig (cherry tomatoes from our CSA and asparagus), lined a tray with parchment paper, cut some fresh basil and topped with olive oil, lemon juice, salt and pepper. We rolled the parchment paper into a pouch a baked at 400 degrees for 15+ mins (time varies depending on thickness of the Salmon).

It turned out perfect and we had easy clean up too!

After dinner I laid down reading the latest copy of Whole Living Magazine and as soon as I read the new fig yogurt recipe I jumped up and ran outside. My little brother gave us a mission fig tree as a housewarming gift and I saw a few ripe ones on the tree this morning. I picked two and was back in the kitchen to make a 5 minute dessert that was heavenly.

Cut figs in half. Heat pan to medium, add a TB of honey and place figs cut side down. Wait 5 mins until they caramelize.

In the meantime pour yogurt in a bowl, top with a drizzle of honey, cinnamon and we opted for sliced almonds (you could also use pistachios or walnuts). Then add the cooked figs. That's it!! 

What are your favorite healthy meals?

Grilled Vegetable Salad

After a long day of painting and yard work, I came inside hungry and with no plans for dinner. Here is an amazing salad that I quickly made, using whatever I could find in the frig. Whats perfect about this meal is you can use any produce or even top with a whole grain ( like quinoa or wheat berries) or a lean protein (chick peas, chicken, hard boiled eggs etc).

Ingredients:
Romaine lettuce (chopped)
Grilled corn (cut off the cobb)
Grilled zucchini (diced)
Grilled carrots (diced)
Sauteed avocado- this turned out great! Just a little EVOO and sea salt cooked on med heat
Feta cheese
Annie's Organic Balsamic Vinaigrette

Green Smoothie

When IIN posted a link of summer smoothies I couldn't wait to try some! First on my list was Beauty That Moves-Green Smoothie.

If you are looking for a refreshing drink or something a little sweeter this smoothie is perfect! (Its great for kids too! They will never taste the Kale)

Plus the added hemp seeds are a great way to increase protein and did you know hemp seeds contain all 10 essential amino acids?

(Sorry for my walls, the backsplash is coming today!)

Recipe (serves 1)

3 kale leaves (destemmed and washed)

1 cup of frozen fruit (I used pineapple, mango and strawberries)

1 frozen banana

1 TB hemp seeds

1 1/4 cup of almond milk

1/2 cup of H2O

1/2 tsp honey or maple syrup to taste

If you haven't tried drinking from a glass straw, you must! Also these glass jars I picked up from Michael's for $1 are perfect for any smoothie or layered salad you pack for lunch.

Farro Porridge

I have a love affair with farro. This tiny grain came into my life and has stolen the #1 spot over steel cut oats, oatmeal, and rice pudding. Farro is a nutrient dense alternative to wheat and is low in gluten. It also has more protein than most traditional grains which helps keep you statisifed longer.

Farro can be used many ways- as porridge, in soups as a side dish, risotto, farro pasta and more. 

This quick farro porridge with berries is a new favorite in our household.

 (Sorry about the poor photos, I just snapped them quick with my camera phone)

Ingredients

1 cup cracked farro

(If you can't find cracked farro, feel free to also buy whole farro and place in a food processor for about 5 minutes or until powdery with some chunky pieces)
3 cups water
a few pinches salt

Add-in:2+ Tbsp maple syrup
1/2 cup milk or creamer (for pouring over top as desired)
1 cup sliced farmer's market organic berries
1/2 cup crushed raw walnuts
other: additional berried, dried fruits, spices like cinnamon, vanilla..

 Directions

1. Add farro to dry soup pot - over high heat. Allow grains to toast in dry pan for about a minute. Tossing around a bit.
2. Add in water and salt.
3. bring to a boil, reduce heat to low and simmer for about 15 minutes. If you simmer covered with a lid be sure to monitor closely - as farro can bubble quite rapidly - spilling over the pot. NOTE: this method is for cracked farro. Whole grain farro will take longer to cook.
4. When farro has reached a cooked consistency, add ingredients like maple syrup and spices.
5. Serve in a bowl with milk or creamer poured over top - I like a nice amount to loosen the cooked farro.
6. Add berries and walnuts - and anything else. Serve!

This was the final product and it was delicious. I added in maple syrup, crushed walnuts, fresh organic blueberries and a splash of almond milk.

Source: kblog.lunchboxbunch.com

Japanese inspired "hot dogs" & wasabi fries

I am a huge fan of Japanese food, all I need are some cucumber (Maki) rolls, a seaweed salad and some edamame and I am good to go. When I recently read the new issue of VegNews they had a recipe called "Negimiso Veggie Dog & Wasabi Oven Fries" that made my mouth water.

It looks like a strange combination but trust me it was delicious and simple to make.

Veggie Dog
Serves 4
Miso Sauce

• 1/4 cup of hot water
• 2 TB white or yellow miso
• 2 tsp sugar
• 2 tsp arrowroot powder

Hot dogs

• 1 tsp vegetable oil (I used EVOO)
• 2 cups of thinly shredded green cabbage (I am not usually a fan but it made the dish)
• 2 long hoagie rolls (use a hearty bun than a hot dog bun)
• 4 large veggie dogs (I used FieldRoast- see comments below)
• 2 scallions (optional)

Directions

1. For the miso sauce, whisk together all ingredients until smooth over medium-low heat, and stir constantly for 3-5 mins until thick and smooth. Remove from heat and cover.
2. For the cabbage, heat oil in a pan and stir fry cabbage until crisp, about 2 mins. Transfer to a bowl and set aside
3. Cook hot dog according to package directions

Wasabi Oven Fries
Serves 4

• 4 cuts of russet potatoes, scrubbed, and sliced 1/2" thick
• 2 TB peanut oil or veg oil
• 1 TB wasabi powder
• 2 TB aonori seaweed flakes (you can also used dulse)
• 2 tsp sugar
• 1 tsp salt
• 1 tsp rice vinegar (I used mirin)

Directions

1. Preheat oven to 475 degrees and line a large baking sheet with parchment paper. Toss potato slices with oil and spread in a single layer on the pan. Roast for 20 minutes, then flip fries. Roast for another 4-8 mins until crisp.
2. In a small bowl combine seaweed, wasabi, sugar and salt.
3. Remove fries from the oven and sprinkle with the rice vinegar and toss. Then sprinkle the wasabi mixture above and toss again. Serve immediately.

** I tend to shy away from all "fake" meat and enjoy hearty whole foods instead. When I saw this tasty recipe I decided to go on the hunt for a real substitute and ended up trying Field Roast- frankfurters original (they have many varieties). I am so happy with my choice, they even smelled like hot dogs and were a perfect addition to the recipe above.

Here is a blurb from the company- At Field Roast we believe “real” is better than fake. That’s why our old world-style vegetarian frankfurters are made using the simple tenets of good cooking, real ingredients and uncomplicated techniques. Fresh garlic, fresh onions and our own traditional blend of spices make the difference.

.....I think I may be making this recipe again tomorrow :)

Main Street Vegan

Have you ever been sad that a book ended and you couldn't keep reading? The Penguin Group just sent over a new book Main Street Vegan by Victoria Moran that captivated me the whole way through. At first glance I thought 300+ pages about veganism... yikes, this is going to be tough to get through. They always say never judge a book by its cover because I could not put this book down! I am obsessed....possibly one of my favorite books ever!

I had heard Victoria Moran's lectures and had the opportunity to hear her speak at the Take Back Your Health Conference in northern Virgina last year. I have to tell you, this woman left a lasting impression in my life. Victoria is a very kind individual; glows from the inside out and gives off a sense of calmness when speaking. Her non-judgement approach to those who are not vegan was well translated into her new book.

To be honest, when I first opened the book I thought it would be like most vegan books on the shelves that preach, judge and share vivid details of animal treatment. Although that is okay, this book was nothing like I expected. Much like her lectures, this book was easy to follow, entertaining and encouraging. Take me for example. Yes, I thoroughly enjoy eating healthy, and eat vegan often, however I still consume animal products purchased from a local farm. That being said it was like this book was written for me, the average person walking down the street looking to refine their eating habits and live a healthier lifestyle.

The book Main Street Vegan spoke about different ways to consider how we go about our everyday lives. Have I ever really stopped to consider the treatment of the animals I viewed for entertainment at the local circus or weekend rodeo? This book provides baby steps for those individuals who want to make a change or even those who just want to learn about the vegan lifestyle.

Each chapter starts with a quote and ends with a delicious, budget-friendly vegan recipe you can try for yourself or share with others.  It is so well written that you start reading and then look at the clock to realize an hour has passed. Throughout this book you will learn how easy it is to make the transition to become vegan in all aspects of life if you choose to do so.

I can't recommend this book enough (as you can tell from my never ending blog post). It's perfect for that everyday person who wants to live a life of kindness, happiness and health. Remember, like me, you do not have to be vegan to truly enjoy this great read.

MARK YOUR CALENDARS- Main Street Vegan hits shelves April 26, 2012.

Before you leave I had to share this great recipe from the book!

Chocolate Mousse

• 1/2 cup pitted Medjool Dates (place in a bowl with enough water to cover, leave for 10-30 mins, drain and use immediately)
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract (optional)
• 3/4 cup mashed avocados (about 1.5 avocados)
• 1/2 cup plus 2 TB unsweetened cocoa or carob powder
• 1/4 cup water

1. Place dates, syrup and vanilla in a food processor and blend until smooth
2. Add avocados and cocoa powder and process until creamy (may need to scrap down sides)
3. Add water and process briefly

**You can even freeze this recipe for up to 2 weeks.... can we say YUM!!

Kale Vegetable Soup

So remember that soup I told you about last week? Well it turned out AMAZING, and we have been eating it daily. Not only is it extremely filling but it also has such great flavors. All from a little recipe that I ripped out of WebMD while at the dentist office... haha!

Makes 6 (but seriously it could serve a lot more)
Ingredients

• 1 TB EVOO
• 1 large onion, chopped
• 1 large red pepper, chopped
• 2 garlic cloves, minced
• 2 cups of red potatoes, peeled and diced
• 1 cup carrots, chopped
• 6 cups of kale (about 1 bunch), stemmed, and coarsely chopped
• 1 16oz can of low sodium cannellini beans, drained and rinsed
• 1 14.5oz can petite diced fire roasted tomatoes, undrained
• 4-6 cups of low sodium chicken stock (I used 6)
• salt and pepper to taste
• 1 TB vinegar (sherry or wine) (optional)
• 1 TB chopped fresh rosemary (optional)

Directions

1. Heat oil in a heavy bottom pan over medium heat. Add onion and cook 5-7 minutes until lightly browned; add red pepper, carrots and garlic; saute 5 minutes
2. Reduce heat to medium. Add potatoes, kale, beans, tomatoes, chicken stock, salt and pepper; simmer until potatoes are tender about 10-15 minutes (when I made this soup it needed to cook a lot longer. Just periodically check the tenderness of the potatoes to know when its done).
3. Add additional water or stock if mixture becomes too thick. Before serving stir in vinegar and garnish with rosemary. (I skipped this step)

Super Easy Kale Chips

Kale chips are really easy to make and are a great snack to enjoy!

How to:

• Preheat oven to 375 degrees
• Line large baking sheet with parchment paper
• Take a bunch of Kale and remove the center stem
• You can do this by holding the bottom stem in one hand and sliding the other hand up the stem. The leaves will easily fall off and you can tear them in small "chip sized" pieces. You can also use scissors
• Place kale "chips" on baking sheet and toss with 1 TB olive oil
• Try to spread out the kale so they are laying flat
• Sprinkle with sea salt and ground cayenne pepper (optional)
• Bake for 10 minutes but at 8 minutes check the kale to prevent burning (you can also toss them at this point so they evenly cook)

Cleaning Eating Magazine April 2012

Crunchy Snack

I made this recipe from Oh She Glows yesterday, and I was addicted!

Salt & Vinegar Chick Peas

Ingredients

• 2 cups of chickpeas (I used canned)
• 3-4 cups of white vinegar
• 1 tsp sea salt
• 2 tsp EVOO

Directions

1. Bring vinegar and chickpeas to a boil. Cover and remove from heat for 30 mins
2. Line baking sheet with parchment paper
3. Preheat oven to 425
4. Drain chickpeas and place on baking sheet. Toss with sea salt and EVOO.
5. Bake for 15 mins then toss chickpeas, bake for another 15-20 mins (Please watch as they will burn quickly).

Enjoy!

Acai Bowl

This is the recipe I was telling you about on Facebook last week! It was a delicious breakfast and super easy to make.

Ingredients: (serving size 1)

• Use two of the Acai smoothie packets (these can be found in the frozen food section- see above)
• 1 banana - slice 1/2 of the banana
• 1/2 mango diced into cubes
• 4+ TB of unsweetened almond milk (I like Almond Breeze- which can be found in the cereal aisle)
• honey
• granola (I used hemp granola)
• bee pollen
• You must test your sensitives before consuming. Here is a great link showing how

Directions:

• Blend 2 smoothie packets (Follow directions on package and run under water to defrost slightly), 1/2 of a banana, and 4+ TB of almond milk. Use just enough milk to blend acai together creating a pudding like texture.
• Pour acai mix into a bowl top with a drizzle of honey. Then top with granola, mango and banana slices.
• Sprinkle with bee pollen.
• Did you know bee pollen is a super food? This tiny little food provides everything a person needs to live. It is one of the richest, most complete foods that nature provides. It contains a variety of minerals, amino acids, enzymes, protein and essential vitamins. 
• Bee pollen can also help with seasonal allergies if taken 6 weeks before allergy season (now is a good time to start.) Add this to your daily routine and your body will adapt to pollen and become less sensitive.

Easy homemade bread?

I have baked homemade bread with my grandmother and mother and lets just say its not my cup of tea. Although the end result is delicious, it just takes too much time and patience! Not to mention muscle when you kneed it.

So I always opt for store bought bread such as Ezekiel (found in the freezer aisle) or locally made breads at the farmers market. Today, I was reading one of my favorite blogs edible perspective   and she posted a recipe to make bread in 5 minute! She must be a miracle worker but this is something I am definitely trying asap!

Here motto for this recipe is flour + water + egg = pancake/flat bread/crepe/tortilla-thingy

 

Pan Bread [serves 1]

•1/2 large egg or 2T egg whites
•4T milk of choice
•1/4c flour of choice- some options are below:

• 2T millet + 2T masa harina [needed 1T extra milk]
• 2T oat flour + 2T buckwheat flour + 1/4t cinnamon
• 3T brown rice flour + 1T oat flour
• 1/4c buckwheat flour + 1/2T chia seeds
• 4T spelt flour [not GF]

Directions

1.Heat a small sauté pan [8” diameter works best] over medium heat, with a little oil [I used coconut].
2.In a bowl, whisk together the ingredients. The batter will be runny. Add more milk if needed.
3.Pour into the heated + grease pan, and turn the pan if needed so it’s evenly spread around. Let cook for about 2-3min, until bubbles form on top and able to be flipped.
4.With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
5.Eat right away, or let cool, wrap tightly + refrigerate.
tips/substitutions: The small pan works best, because it makes them easier to flip and also makes them the right thickness. It should fill up the entire pan. If you want them thicker, use less milk.

The texture is very light + soft. They hold together surprisingly well, even when loosely rolled. You can even cut them into quarters and make 2 mini sandwiches.

Using 100% raw buckwheat flour and unsweetened almond milk, the nutrition stats are as follows:
146 calories – 20g carbs – 3g fiber – 7g protein

 

 Try them tomorrow for breakfast- use 2 for an amazing veggie egg sandwich or even for a late lunch today.

Cauli Mash and Mint Pineapple juice for dessert

Last night I was craving mashed potatoes and opted to make mashed cauliflower instead (can you believe I have never made this before?!).

Cauliflower Mashed "Potatoes"

1 Wash and chop a head of cauliflower into medium sized florets
2. Steam cauliflower for 10-12 minutes until soft
3. Place in a food processor but remove the fill tube to allow steam to escape
4. Once the cauliflower is mashed add desired ingredients- I added earth balance butter, chopped parsley, minced garlic, sea salt and cracked pepper.
5. Serve and enjoy! You can also make a half and half side dish to slowly transition your family into healthy eating. Half cauliflower and half potatoes are great mashed together.


Pineapple Mint Juice

When I was on my juice cleanses last year I enjoyed a pineapple mint juice that was incredible and wanted to remake this treat.

Serves 2
1. Slice two pineapples removing the rind into long strips
2. Place pineapple into a juicer
3. Take two glasses and muddle a handful of mint into the bottom (its ok to use a lot)
4. Pour pineapple juice into a cocktail shaker filled with ice and shake
5. Pour chilled juice into glasses and add 1/8 cup of water and stir
6. Enjoy with a glass straw

Spicy "Tuna" Rolls and Kale Salad

So this week was all about cooking for me. I was addicted to vegan, vegetarian and healthy living blogs looking for the perfect dish. I made this dinner earlier in the week from Detoxinista and I was blow away with how refreshing and delicious it tasted. It would also make the perfect appetizer for any dinner party.

Directions

1. Roast Peppers (cut off the 4 sides of a pepper and place cut side down on a baking sheet lined with alumium foil. Broil for 10 minutes then immediately place in a large zip lock bag for 20 minutes. Once the peppers are cooled, and the skins have been easily removed, slice the peppers into long strips, and toss them with a bit of Sriracha Hot Chili Sauce. These will become your “spicy tuna” slices!
2. Prepare your sushi “rice.” The recipe called for Jicama but I choose to use a Turnip which turned out great! Simply peel it, chop it, and pulse it in a food processor. Then transfer to a thin towel, and squeeze all the moisture out.
3. Thinnly slice your choice of vegetable fillings- I used cucumber, carrots and avocado– but you can use whatever you like. 
4.  Now its time to roll. Using Toasted Nori make sure the lines are vertical when you place them on your sushi rolling mat. Then add your rice, filling the bottom third of the sheet.Followed by your sliced veggies of choice and "tuna", keeping them in the middle of the rice.
5. Now begin to roll, starting from the bottom edge where your rice and veggies are, and tightly roll away from yourself, making sure the edges get tucked evenly into the roll. Roll the nori into a long cigar-like shape, leaving a bit of an edge at the end.Then dip your finger in water, to moisten the end, and roll up the rest! The moistened edge will help “seal” the roll.
6. Using a very sharp knife, gently cut the roll into 8 even pieces.

Massaged Kale Salad- quick mix of avocado, fresh ginger and garlic, Nama Shoyu (soy sauce), lemon juice, and scallions, then massaged it all in so that the kale would wilt a bit.

Pancakes with out the "cake" part.

My new breakfast addiction has been these incredibly simple grain free pancakes, recipe courtesy of Detoxinista. They take only a few minutes to prep and then off to the oven they go! This is also a great recipe if you are following the Paleo Diet.

Serves 1
Ingredients

• 1 large banana
• 1 egg
• 1/8 tsp baking soda
• 1 TB of nut butter (I have used peanut butter and almond butter)

Directions

1. Preheat oven to 400 degrees and line a baking pan with parchment paper
2. Mash banana in a bowl until pureed
3. Add egg, baking soda and nut butter- mix together
4. Spoon on to parchment paper to form 4 pancakes (about 2 large spoonfuls for each)
5. Bake 15 minutes and enjoy!

Feel free to top with a little maple syrup or fresh fruit.

Cooking website for those with allergies

This is an incredible site that pulls together all recipe websites and allows you to browse by ingredient, diet, allergy etc. If you know someone with allergies please share this site, its amazing! www.yummly.com

Healthy Rice Pudding

If you love rice pudding or are looking for a new healthier dessert option here is a great recipe my mom and I came up with over the holiday. My brother has so may food allergies we made this version for him, but I wound up liking it more than the original. Its not a creamy as traditional rice pudding but also a lot less heavy on the belly.

Ingredients

• 1 cup water + 1/2 cup for raisins
• heaping 1/4 cup of golden raisins (you can use any type)
• few dashes of cinnamon
• pinch of salt
• 1/4 cup of arborio rice (this type of rice is important)
• 2 cups of original Almond Milk (I used 60 calorie Almond Breeze)
• 1/2 TB earth balance butter spread
• 4.5 TB sugar
• 1 tsp vanilla extract

Directions

1. Pour 1/2 cup boiling water over raisins until they plump up (you can do this while the rice is cooking), then drain
2. Bring water, salt and earth balance to a boil in a medium pan. Add rice and return to a boil. Reduce the heat to the lowest setting. Shake the pan occasionally and cook until the rice has absorbed the water but is still al dente, about 15 mins.
3. Bring almond milk, sugar, vanilla and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until the rice absorbs most of the almond milk. About 10-15 minutes.
4. Transfer pudding to a large bowl and mix in the plumped raisins- cool to room temperature and then place in the frig to cool a little more and set.
5. Serve in a martini glass topped with mixed berries

adapted from Dave Lieberman's arborio rice pudding recipe

Cranberry Apple Orange Vinaigrette

The dressing I made for Thanksgiving turned out GREAT! I decided to make a cranberry apple orange vinaigrette to top a beautiful fall salad (mixed greens, sliced apples & pears, pomegrantes, toasted walnuts and feta cheese).

This recipe yields just over 1 1/4 cups and is so simple to make.

Ingredients
1 cup of fresh or frozen cranberries (I used fresh)
1/4 cup + 2 TB apple cider vinegar
1/4 cup pure maple syrup or adjust to taste
1.5 tsp Dijon mustard
1/2 cup + 1 TB fresh clementine or Orange juice (can use bottled)
2 TB extra virgin olive oil
1/2 tsp kosher salt or to taste (I didn't end up using all this salt)
Freshly ground black pepper

Directions

1. In a medium pot, heat cranberries, maple syrup and vinegar over medium heat until the cranberries burst, about 7-10 minutes
2. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except S&P). Blend until smooth. Now add salt 1/4 tsp at a time to taste and blend again. Adjust other ingredients if necessary at this time. I like this dressing with a bit of tart taste to let the cranberries shine but you can always add more syrup if you want. Should keep 5-7 days in the fridge in an air tight container.

Source: Oh She Glows

Garlic- Cilantro Shrimp Rotini

Wow this holiday season has been soooo busy and its only Dec 3rd! Sorry for the lack of posts but I am back with this super easy recipe from clean eating magazine! This little dish takes minutes to prepare but has a very fancy presentation for dinner parties. Enjoy!

Garlic- Cilantro Shrimp Rotini

Serves 4

 

Ingredients

2 cups fresh cliantro

1 tsp dired oregano

3 cloves garlic

1/2 tsp red pepper flakes (can add less if you want it less spicy)

1/3 cup olive oil

2 1/2 TB red wine vinegar

sea salt and fresh ground pepper to taste

8 oz whole wheat rotini pasta

20 medium raw shrimp, peeled and deveined

 

Instructions

1. Preheat broiler to high, line a large baking sheet with foil
2. Prepare sauce- in the bowl of a food processor pluse cilanto, oregano, garlic, red pepper flakes until combined. While food processor is running add oil and vinegar. Stir in salt and pepper. Set aside.
3. Cook pasta according to package and set aside
4. Arrange shrimp on sheet, transfer to oven and broil 3-5 mins turning once until pink.
5. In a large saucepan on medium add pasta and sauce mixture cooking, stirring for 1 minute. Reduce heat to medium-low add shrimp and stir combine.

 

Oven Roasted Brussels Sprouts with Aioli Sauce

So how do I say this...... last night at the age of 28 was the first time I ever tried Brussels sprouts. I don't know why I have avoided them for so long, maybe because of the stigma towards them? Anyways I gave this recipe from Clean Eating a try and they turned out great!

Ingredients:

• 1 lb of Brussels sprouts
• 2 tbps fresh lemon juice, divided
• 1 tb extra virgin olive oil
• 1 slice whole grain bread (about 1 oz) torn into pieces
• 2 tsp lemon zest divided
• 1 tb minced garlic
• 1/4 cup low fat olive oil mayonnaise

• 1 chipotle chile in adobo sauce, minced, 1/8 tsp adobo sauce reserved- heres a photo since I had a hard time finding this product... I found it in the Mexican food section

Instructions:

1. Preheat oven to 400 degrees
2. Peel off a few outer leaves to pare each sprout down to tight compact head and to expose more of the stalk.
3. Cut off the stems close to the bottom leaves, but not so close that the leaves fall off
4. Cut sprouts in half (top to bottom)
5. Make a 1/2" cut into the stem so the stem cooks evenly
6. Transfer sprouts to a large bowl and drizzel with 1 tb lemon juice and olive oil: set aside
7. In a food processor pulse the bread into fine crumbs. Sprinkle bread crumbs, 1 tsp of lemon zest and garlic over sprouts and toss until lightly coasted
8. On a rimmed baking sheet spread sprouts and crumb mixture into an even layer. Place in oven for 10 minutes, remove from oven, turn over sprouts and return to oven for an additional 7-10 minutes.
9. Meanwhile prepare aioli; in a small bowl combine mayo, 1 tb lemon juice, 1 tsp lemon zest, chipotle chile and reserves sauce; mix well.
10. Place sprouts on a beautiful plate and serve with aioli on the side for dipping.