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!
You know you probably need more vegetables in your life… Let me help you out!
I whipped up this delicious Asian style salad for you. When I tried it, the first thought I had was, “This is fresh tasting!” And, there aren’t any really crazy ingredients. I want y’all to go to the store, buy the goods, then make this thing. Like, now!
This dish is really filling, yet low in calories. If you’re watching your waistline, this one’s for you!
NOTE: I didn’t measure any of the ingredients. I would add a bunch of stuff, taste it, add a little more, etc. All of the amounts are approximate. Feel free to add more or less to your salad depending on your taste buds. I want you to enjoy eating those veggies!
|12-16 ounces cooked, peeled, and chilled shrimp
2 cups cooked, chilled white rice
1 finely chopped zucchini
1 finely chopped small red onion
1 finely diced avocado
1 big handful of snap peas, chopped
2 big handfuls of bean sprouts
1/3 cup finely chopped cilantro
Juice of 2-3 limes
1/4 cup fish sauce
1/8 cup soy sauce or coconut aminos
1 tbsp crushed red pepper flakes
Mix everything together in a big bowl. Eat it.
Serves 8-ish. ENJOY!!!
I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!
By now, y’all know how I like to keep recipes simple and easy. So why change that?
|2.5 pounds frozen chicken thighs
4 sliced carrots
4 sliced celery stalks
1 large diced onion
3 sliced jalapenos
10.5 oz can cream of mushroom soup
1 tbsp Italian seasoning
1 tbsp black pepper
1 tbsp artisan salt
Place everything in a slow cooker in the order listed above.
Set the crock pot for 8-10 hours of cooking.
Give it a stir when it’s done. Yes, that’s it.
Serves 4-6. ENJOY!!!
This is really good by itself, or served over rice.
This is also a good “make before you go to work” meal. It only took me about five minutes to throw together. Would you be willing to get up five minutes earlier in the morning to have a hearty dinner ready for you when you get home?
Sounds like a good trade!
This salad is super delicious, so I wanted you to be able to make it too!
|First of all, mix this sauce together in a bowl:
2 tsp sesame oil
1 tbsp honey
2 tbsp rice vinegar
1/4 cup soy sauce or coconut aminos
1/4 cup chicken broth
1 tsp crushed red pepper flakes
2 tbsp sesame seeds
juice from two supremed oranges
Then, you’ll need:
2 cups of cooked chicken
1 cup cooked quinoa
6 oz bag of spinach
1/2 cup of sesame sticks
2 supremed oranges
Warm the chicken, quinoa, and sauce in a skillet on low for a few minutes.
It should be enough time to make the rest of the salad.
Put the spinach in a large mixing bowl.
Peel a carrot into the bowl.
Dice an avocado, add that to the bowl too.
Add the sesames sticks and pretty supremed oranges to the bowl.
By now, the chicken, quinoa, sauce mix should be a little warm.
Take that off the heat, and add it to the bowl.
Stir everything together, and plate it up!
Serves 2 big meals. ENJOY!!!
I mean, look how beautiful that is. It tastes AMAZING!!!!!!!!
I’ve got another easy recipe for y’all!
And, it’s delicious. Double win!
|1/4 cup chia seeds
8 oz. of your favorite milkPut both ingredients in a glass, stir, and place it in the refrigerator for 8-ish hours.
I usually do this overnight.
Stir it again in the morning, sometimes clumps form.
Add nuts and berries of your choice if you like!
Serves 2. ENJOY!!!
This is what your chia pudding will look like after it’s been in the refrigerator. Depending on what type of milk you use (I use unsweetened almond milk), the flavor is pretty bland. I personally like it like that. Feel free to add vanilla extract, cinnamon, or whatever you like to jazz it up a bit.