Monthly Archives: January 2014

recipe, vegetables

Balsamic Roasted Brussels Sprouts

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Hey there! Colby and I moved into our first home! I’ll have to show you a photo tour soon. It’s been a lot of fun getting everything set up, but it’s been taking up all my free time. Just before we moved, I made a massive batch of Brussels sprouts to snack on throughout the week. The recipe is easy and delicious- it’ll make Brussels sprouts your new favorite vegetable.

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Ingredients:
-2 lbs trimmed Brussels sprouts
-1/3 cup olive oil in a spray bottle (such as Misto)
-2 tbs balsamic vinegar
-Salt and pepper to taste

Directions:
1. Preheat oven to 450 or 500 degrees (depending on how charred you like your veggies). Slice Brussels sprouts in half lengthwise and place cut side up on a lightly greased baking sheet in a single layer. Use an extra baking sheet if necessary.
2. Spray the sprouts generously with olive oil and sprinkle with salt. Bake for 8 minutes.
3. Flip the sprouts over cut side down, spray with olive oil again, and bake for another 8 minutes.
4. Flip one more time and bake 5-10 minutes more or until golden and tender.
5. Transfer the sprouts to a mixing bowl and toss with freshly ground pepper and balsamic vinegar. Serve warm or store in the fridge for up to a week.

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It’s amazing to me how good roasted cruciferous veggies taste! Broccoli and cauliflower cooked this way are excellent too. Enjoy! One last look because they’re so pretty!

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snacks

Green Applesauce

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Remember when I made that basic green juice? It’s great and all, but all the apple and spinach pulp make it kinda chunky. After letting my green juice sit in the blender for 5 minutes this morning, I discovered a use for all that pulp!

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Green applesauce!

It’s so easy. Just let any green juice you make in the blender sit for a few minutes. The pulp will rise to the top while the liquid becomes clear below. Carefully pour out the bottom layer of juice and save the pulp. Once you’re done drinking your glass of green juice, enjoy the tasty pulp as a simple applesauce. This way none of the nutrients go to waste and you don’t have to drink a chunky juice.

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Ingredients:
1 green apple, quartered
1 big handful fresh spinach
1 tbs lemon juice
*optional* 1 cup water and 1 cup ice

Directions:
1. Combine all ingredients in a high powered blender. The water and ice will create green juice AND applesauce. Omitting the water and ice will yield just applesauce, and it’s a little harder to blend this way. Blend on high setting until smooth.

2. If using water and ice, allow the mixture to sit in the blender for a few minutes until it separates. Carefully pour out the liquid into one glass and spoon the pulp layer off into another glass. Enjoy both!

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This recipe is great for kids! The applesauce has a pretty green color, but doesn’t taste at all like like spinach.

protein, recipe, vegetables

Zucchini and Sausage Medallions

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When I was a kid, I could eat 20 Pizza Rolls in a single sitting and still be hungry. I’m sure I could still do that, but I would probably feel sick to my stomach afterward. Here’s a healthier way to indulge in bite-sized pizza -like snacks! These zucchini medallions are delicious and filling. A single zucchini and link of chicken sausage make 20 mini “pizza bites.”

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Ingredients:
1 zucchini
1 fully cooked chicken sausage link (I used Casual Gourmet red pepper and spinach sausage)
1/4 cup finely shredded cheese (I used Colby jack)
1/3 cup marinara sauce (I used La Victoria brand)

Instructions:

1. Slice the zucchini into 1/4″ thick slices, or about 20 pieces. If you’re in a hurry or really hungry, save time by cutting the zucchini lengthwise into 4-5 strips instead.

2. Broil the zucchini on a baking sheet for 2-3 minutes, then flip the slices and broil for 2-3 minutes more on the other side.

3. While the zucchini slices are broiling, slice the sausage link carefully into 20 slices. If you’re making zucchini strips, you can just cut the sausage into 4-5 strips lengthwise instead.

4. Top each medallion or zucchini strip with a thin layer of marinara sauce, a sprinkling of cheese, and a slice of chicken sausage.

5. Broil for 2 minutes more, or until the sausage is heated through and cheese is bubbly. Serve immediately and enjoy!

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Look at all that food! All for under 300 calories and ready in less than 15 minutes.

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I hope you’ll enjoy this healthy alternative to Pizza Rolls and Bagel Bites as much as I did! I had them for dinner a few nights in a row since zucchini was only a dollar a pound at the grocery store.

recipe, treats

Gluten Free Russian Tea Cookies

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Happy new year! These buttery, crumbly cookies are known as Italian wedding cookies, Mexican wedding cookies, and Russian tea cookies. This version uses protein-packed buckwheat flour as part of the gluten free flour blend.

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Ingredients:
1 stick + 2 tbs butter
1/3 cup powdered sugar
2 tsp vanilla extract
3/4 cup ground almonds or pecans
1/2 tsp salt
1.5 cups all purpose flour (or gluten free flour blend: 50 g brown rice flour, 50 g white rice flour, 50 g buckwheat flour, 25 g tapioca starch, 30 g potato starch, 5 g xanthan gum)
Extra powdered sugar for dusting

1. Preheat oven to 325 degrees. Cream butter and sugar in a stand mixer.
2. Blend in vanilla extract, almonds, and salt.
3. Blend in flour.
4. Roll dough into 1″ balls using your hands. Place on a lightly greased baking sheet.
5. Bake for 15-20 minutes until fragrant but not browned.
6. Allow to cool slightly, then sprinkle with additional sifted powdered sugar. Makes about 24 cookies.

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Delicious with a cup of coffee or milk!

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My mom and I made the regular flour version yesterday with ground pecans. Today I made the gluten free variation with ground almonds. Both versions are tasty! Next time I’ll figure out a paleo modification.