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!

IMG_20151129_193930

IMG_20151129_195405

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

Zesty Greek Slaw!

I got this recipe from a really awesome couple that I coach. Thank you, Paul and Amanda!!!

They told me about it, I made it, it was delicious, so I knew I had to share it with y’all!

1 head of cabbage, chopped finely like coleslaw
1 bunch of green onions, chopped
8 oz crumbled feta cheese
2-3 lemons, juiced
1/3 cup white wine vinegar
1 tbsp black pepper (or to taste)
1 tsp artisan salt (or to taste)

Combine all ingredients in a large bowl, and mix well.
Leave it in the refrigerator overnight to let the flavors blend.

This recipe made a HUGE bowl, and is a great prep ahead of time food. Paul and Amanda suggest putting it in a pita with some protein, eating it plain with ground turkey on top, using it as a side dish, or as a condiment for a burger.

What a fun chance to be creative! How would you use this dish?

IMG_20150719_123835040

Baked Asparagus!

Here is another super easy side dish for y’all!

1 lb fresh asparagus
1 tbsp olive oil
salt and pepper to taste

Pre-heat oven to 375 degrees.
Chop the thick ends off the asparagus, usually the bottom two to three inches.
Place the asparagus in a 9″ X 13″ pan.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Shake the asparagus in the pan from side to side so the oil, salt, and pepper coats it evenly.
Bake for 12-17 minutes depending how done you like them.

Serves 4. ENJOY!!!

Baked Asparagus

Apple and Onion Pork Chops!

This is almost as good as pork chops and applesauce, almost. The pork is melt in your mouth tender! And, the apple, onion, cinnamon side dish has a unique flavor that will wake up those taste buds!

1 chopped large red apple
1 chopped large onion
1 tsp cinnamon
4 boneless pork chops
1 tsp black pepper (or more)
1 tsp artisan salt (or more)

Preheat the oven to 375 degrees. No need to spray the pan with any non-stick stuff.
Place the apple and onion on the bottom of an 8″ X 11″ pan, and mix them around.
Sprinkle with the cinnamon.
Place the pork chops on top of the apple, onion, cinnamon mixture.
Sprinkle the pork with the salt and pepper.
Bake for 1 hour.
Place the pork chops on a plate.
Mix the apple and onion while it’s still in the pan to absorb all the flavor and juices.

This makes 2-4 servings. ENJOY!!!

This photo is about the size you want to chop your apple and onion:

Apple Pork Chops 1

And the final product!

Apple Pork Chop 2