Roasted Brussels Sprouts

Brussels sprouts can be awful or amazing depending on how you prepare them. Here’s how to make them amazing!

1. Toss fresh or frozen Brussels sprouts with a bit of olive oil in a bag to coat. Add salt, pepper, and a bit of garlic powder. Spread in a single layer on a baking sheet.

2. Roast at 425 degrees for 20-30 minutes until the outsides are starting to become brown. Remove from oven.

3. Sauté a few tablespoons of chopped shallots or onion in a bit of olive oil. Once fragrant, toss in the Brussels sprouts.


I served them with a piece of rotisserie chicken from the store. So good! I hope you’ll give sprouts a chance!

“Beet” the heat smoothie recipe

Today’s green smoothie is a simple twist on the basic recipe from yesterday. Instead of using a whole green apple, use half and replace the other half with a few slices of frozen beets.


1. In a blender, combine 1/2 green apple, 1-2 cups fresh spinach, 3-4 slices frozen beets, 1 cup water, splash of lemon juice, and several ice cubes.

2. Begin on low speed and increase to high speed. Whirl until smooth. Allow the smoothie to settle for a minute if you prefer it to separate.

This is what it looks like well blended:


This is what it looks like after settling (even yummier!):


What’s your favorite “green” smoothie recipe?

Spiced Almonds

Try these curry spiced almonds for a flavorful and satisfying snack.

I used Calcutta Heat Curry Seasoning, but you can try your own flavor combination. Next time I’ll try smoked paprika, Frank’s Red Hot, or cinnamon.


1. Preheat the oven to 350 degrees.

2. Toss 2 cups of almonds with 1 egg white or 2 tbs olive oil in a mixing bowl. Add seasoning (about 2 tbs or to taste) and stir to coat.

3. Spread almonds in a single layer on a lightly greased baking sheet. Bake for 10 mins, stir around, and bake for up to 10 mins more.

These can be stored in an airtight container in the fridge for a couple of weeks. Measure out 1/4 cup (or 28 grams) for a snack. Enjoy!


Chickpea chocolate chip cookies

These are too good to keep to myself!

-1 can chickpeas, drained and rinsed
-1/2 cup almond butter (or cashew butter)
-1/2 cup light brown sugar
-2 tsp vanilla extract
-1/4 tsp salt
-1/4 tsp baking powder
-1/2 cup chocolate chips

1. Preheat oven to 350.
2. Purée chickpeas in a blender (magic bullet) until smooth. Add all ingredients (except chocolate chips) and stir to thoroughly combine. **i used the blender to combine everything, but it gets very sticky and the blades struggle with it.
3. Drop cookie batter onto a cookie sheet lined with parchment paper by the spoonful. Stick some chocolate chips in ’em.
4. Bake for 15-20 mins until chocolate chips start to melt and the cookies are golden.
5. Allow to cool, then prepare to be amazed!

These are REALLY tasty! Try them, you won’t regret it!


Recipe adapted from here