I know, I know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.
I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.
First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.
After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.
Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.
Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.
Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
½ cup chopped walnuts
½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
¼ cup vegetable broth
2 Tablespoons coconut oil
1 Tablespoon raw honey
1 Tablespoon fresh lime juice
2 teaspoon grated fresh ginger
1 teaspoon sriracha sauce (or more if you like a lot of heat)
1 teaspoon coconut aminos (can sub with soy sauce)
If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
Add the remaining ingredients (including quinoa) except for the walnuts.
Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
Paleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.
Becki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂
I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!
The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.
These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.
*** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
1¼ cup organic chickpeas (its a little less than a can)
½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
2 teaspoons vanilla
1 teaspoon baking powder
¼ cup dairy free chocolate chips (can use regular chocolate chips)
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
Remove from cookie sheet to cool.
These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.
I was super excited to find miniature eggplants at my local Sprouts store. Baby eggplants, aka Indian eggplants, aren’t as bitter as the large ones and their skins are much thinner so they don’t require prepping to cut the bitterness.
I love eggplant not only for it’s nutritional value (fat free, low calorie, has fiber and even a gram of protein per mini eggplant) but they adapt to whatever spices and seasoning you are using. Not to mention they are paleo, vegetarian and gluten-free,
I didn’t have a recipe in mind when I bought them this time. Kind of like when you buy a pair of shoes and then go searching for the outfit to match. Luckily I found a simple recipe in the True Food cookbook. It turned out way better than I imagined it would. I could seriously eat the whole thing in one sitting.
This recipe is sweet and savory at the same time. The combination of the turmeric, onion, honey and soy sauce is heaven. To ensure the recipe is paleo and gluten free,
I used coconut aminos in place of soy sauce. I always use coconut aminos in place of soy sauce in any recipe. It tastes the same, measures the same and cooks the same. It’s healthier and paleo.
You can top your veggie burger, serve on top of quinoa or brown rice, top a chicken breast or eat alone. You’ll wish you had made a double batch.
3 or 4 cups of miniature eggplants sliced into ⅛ to ¼ inch rings (about 1 or 1½ lbs of eggplant)
2 cups thinly sliced sweet onion
2½ Tablespoons coconut aminos (can sub with soy sauce)
1½ Tablespoons raw honey
1½ Tablespoons coconut oil (can sub with olive oil)
½ teaspoon ground turmeric
In a small bowl, whisk coconut aminos, honey, turmeric and 2 tablespoons of water. Set aside.
Heat coconut oil on medium-high heat until hot.
Once oil is hot, add eggplant and sliced onions. Let veggies sear without stirring for a minute or two.
Once seared for a minute or two, add half of the turmeric-honey mixture and toss everything with a wooden spatula for 3 - 5 minutes. Add the other half of the turmeric-honey mixture and continue tossing until both eggplant and onion are soft and tender.
Serve warm as a side or on top of some quinoa, brown rice, a veggie burger or chicken breast.
Bacon Wrapped Fresh Figs with Honey and Almond Butter
My local store RARELY has fresh figs available so when I see them I squeal like a little girl. No seriously, it’s totally audible and people stare lol.
Fig season is so short and scarce. They are a fragile fruit and spoil quickly so when I can get my hands on them I use them immediately. But if you’ve ever had a fresh fig, you understand the joy of stumbling upon them.
I’ve made blue cheese and honey figs and that’s usually my go to fig recipe because it’s so simple and quick but…..I stumbled on THIS RECIPE at taylormadeitpaleo.com and must bow down to Taylor because the combination of flavors in this recipe is totally mind blowing. But as she puts it “your paleo mind will be blown”. With a description like that, I had to try it. Turns out, Taylor was right.
These decadent figs would make a beautiful appetizer for a dinner party or a special treat for a night in. Either way, you haven’t had figs until you’ve tried this recipe.
Bacon Wrapped Fresh Figs with Honey and Almond Butter
I am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.
The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.
This simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.
I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.
2 tsp coconut aminos (can sub with soy sauce if not going paleo)
2 tsp yellow curry powder (you can skip the curry if you don't like it)
2 tsp salt + a pinch or two
1 tsp ground ginger
1 tsp pepper
Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
Preheat oven to 350.
Pour the marinade into a small saucepan, set aside.
Bake chicken for 65 - 70 minutes.
Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.