Easy Brussels Sprouts!

First off, Brussels sprouts are in the cruciferous vegetable group. You know, they mingle with broccoli, cauliflower, cabbage, and other similar leafy greens. They’re really high in Vitamin K, Vitamin C, anti-oxidants, and fiber, and they’re a really low calorie option if you’re being mindful of your weight.

So, yeah. Healthy.

You know Brussels sprouts are good for you. You know you should eat them. But, you might not know what to do with these little delicious cabbage look-alike’s.

Let me help you out!

*** If making this recipe, you must use fresh Brussels sprouts.

1 tbsp butter
1/2 pound fresh Brussels sprouts (about 15-20)
salt and pepper to taste

Warm butter over medium-low heat in a skillet.
While that’s warming, cut Brussels sprouts in half, lengthwise.
Place Brussels sprouts in skillet (make sure the butter is melted) flat side down.
Cover for 15-17 minutes (until they’re golden brown).
Avoid peeking at them, just let them be.
Season with salt and pepper.
Toss them around a little.

Serves 2. ENJOY!!!

This recipe gives the Brussels sprouts a nice nutty, crispy flavor. They’re a great addition to any meal, and they’ll make you seem fancy! GO YOU!



Do you have a favorite way to eat Brussels sprouts? Share away!

Supreming Oranges!

Well, look at you getting all fancy by reading this post!

Honestly, I had no idea what supreming oranges (or other citrus) was until I took a cooking class.  I didn’t even know there was a term for it. When you supreme citrus fruit, you basically take off the membrane so it can be served in pretty slices.

Here is how:

  • with a paring knife, chop off the top and bottom of an orange
  • slice the skin from the flesh, including all the membrane
  • carefully cut each slice out with the knife by inserting the blade between the flesh and the membrane on each side
  • with your hand, crush (juice) the membrane over a bowl to use later (optional)
  • you should be left with supremed oranges and orange juice. And, flesh and membranes for compost, garbage or whatever!

Supreming Oranges

I’ve mostly used supremed oranges for salads, but feel free to get fancy with them however you like!

Supreming oranges. Now you know!

Grilled Zucchini!

Do you ever get bored with the same old steam vegetables at dinner scene? Well, these will blow your mind and your taste buds (I hope!).

1 tbsp coconut oil
1 medium to large zucchini
salt and pepper to taste

Heat your coconut oil in a skillet on medium to medium-high heat.
While that’s heating slice your zucchini into half inch thick circles.
Wait until the oil is hot, then add the zucchini.
Cook on one side for 5-6 minutes, just let them cook, no flipping them over!
Flip them all over once and cook on the other side for 5-6 minutes.
You’ll see little grill marks on them, how fancy!
Add salt and pepper to taste at the end of cooking.

Serves one (I don’t share these too well!) ENJOY!!!

Grilled Zucchini

These are a big staple at my place, and they’re super fast and easy to make while you’re waiting for your protein to cook. It’s a yummy way to get your veggies in! Good luck with sharing them!

Coconut Curry Chicken!

Do you ever feel like those curry dishes you order at restaurants seem super fancy, and that they’re made with a lot of ingredients you’ve never heard of? I created this simple recipe with just a few of the basics. Let’s call this an introductory to fancy curry cooking!

Coconut Curry Chicken

1 tbsp coconut oil
1 large chopped onion
5-6 chopped garlic cloves
2 cups of pre-cooked, bite size chicken
1 14 oz can of coconut milk (full fat)
1 tbsp curry powder
1 tbsp artisan salt
1/2 cup unsweetened shredded coconut (optional, it makes the sauce thicker)

In a large skillet, warm the coconut oil on medium heat.
Add the onion and saute for 5-6 minutes.
Add the garlic. Saute that for a few minutes.
Add the cooked chicken, and turn the heat to medium/low.
In a blender, add the coconut milk, curry, salt and unsweetened coconut. Blend that for about a minute on low.
Pour the blended mix directly on to your chicken mix.
Stir that around, and turn the heat to low. Simmer for about 15-20 minutes.

This makes 4-6 servings. ENJOY!!!

This is yummy served plain or over rice. Don’t know how to make rice? Read here!

Everyone I’ve made this for loves it, and always asks, “what is in this???” When I tell them, their response is usually, “that’s it?” Yep! Sounds too easy to be so delicious, I know. But trust me, that’s it!


How awesome would you look, if you presented this as breakfast one day?

Whole Quiche

Here is a little secret: it’s super easy! Sshhhhhhhh!

1 large cast iron skillet
1 tbsp coconut oil
1 lb Italian turkey sausage (ground or links chopped into bite sized pieces)
1 medium onion, any kind you like
1 can sliced black olives, drained of juices
1 large avocado
6-10 large eggs (depending how egg-y you like it, I used 7)
splash of any style milk you drink

Move an oven rack near the top, and turn your oven to broil.
Heat the cast iron skillet on medium heat on the stove.
Add the coconut oil and let it melt, make sure the skillet is hot before adding any other ingredients.
Add the Italian sausage, stirring often until it’s fully cooked.
While that’s cooking, chop your onion.
Add the onion and let that cook for a few minutes, stirring a bit.
Add the olives, stir those around too.
While that’s cooking, chop your avocado into bite sized pieces, also, whisk your eggs in a bowl with the milk.
Add the avocado, and stir all the ingredients.
Now, add the eggs/milk combo, and constantly stir the mixture until the eggs are about half cooked.
Put the cast iron skillet in the oven (don’t forget to use an oven mitt for the handle, it’s hot!).
Cook for 3-ish minutes (yes, that’s it!), or until the eggs are light brown, like the awesome picture.
Let the awesome-ness sit on the stove away from heat for 5-10 minutes so it can cool a bit.

This serves about 6. ENJOY!!!

I served this with a side of spinach, the fanciness is getting a little out of control, I know…

Slice Quiche

This sounds like a lot of steps, but is actually relatively easy. Try to make this on the weekend first to practice, but it’s fast enough to be a weekday staple too. It will look like you slaved in the kitchen for hours, even though you didn’t! Don’t worry, your secret is safe!

Also, play with ingredients, here are some other ideas:
Ham, green chili, mushroom
Bacon, spinach, cooked potato
Broccoli, red pepper, leek
You get the idea, make it with ingredients you like!

***NOTE: if you make this with other ingredients, make sure to add spices and salts (again, any you like). For this recipe, the Italian turkey sausage was already seasoned and was the basis of the flavor for this particular frittata.