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.
Easy Greek Lemon Chicken with Olives and Artichoke Hearts
When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.
I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.
Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!
Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
Full disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.
But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.
This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.
I lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!
I sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.
The dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!
1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
3 green onions (use the green stems diced up small)
1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
CITRUS GINGER DRESSING:
1 teaspoon sesame oil
1 teaspoon raw honey
1½ teaspoon minced fresh ginger
1½ teaspoon minced garlic
1 Tablespoon coconut aminos (can sub with soy sauce)
1½ Tablespoon lemon juice
4 Tablespoons fresh orange juice
Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
Peel and slice small chunks of mango, set aside.
Peel and using your vegetable peeler, shave a cup of carrots, set aside.
Peel and slice avocado, set aside.
Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
Heat sesame oil in a large pan over medium/high heat.
Generously sprinkle salt and pepper on each side of each tuna steak.
Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
Give your dressing another whisk and drizzle over each salad.
Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian
I’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.
Just chop a bunch of fresh veggies and make the sauce.
Put your beautiful veggies on the rice paper and roll roll roll.
The sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.
Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
1 large red bell pepper, sliced into 3″ long strips
1 large yellow bell pepper, sliced into 3″ long strips
¼ head of red cabbage, thinly sliced into 3″ long shreds
3 small scallions, green part thinly sliced
2 medium carrots, shredded (I just used a vegetable peeler)
1 small jicama, sliced into 3" long strips
1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
12 - 15 spring roll wrappers
****Sweet & Sour Orange Oolong Sauce****
zest of 1 orange
⅓ cup fresh orange juice (1-2 oranges)
½ cup oolong tea, strongly steeped then cooled to room temperature
3 Tbsp rice wine vinegar
3 Tbsp raw honey
2 tsp coconut aminos (can sub with low sodium soy sauce)
1 tsp minced garlic
½ tsp Sriracha hot sauce
few drops sesame oil
1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
VEGGIE SPRING ROLLS:
Chop all of your veggies. Set aside individually in piles or in separate bowls.
Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
Repeat process of dipping wrapper in water, filling with veggies and rolling up.
Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
*If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
Serve with a slices of avocado and a little sauce for dipping.
Prepare to impress yourself with these beautiful rainbow veggie spring rolls.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
A wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.
Not only was this recipe really filling and nutritionally packed but it was really pretty to look at.
I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.
There are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
1 package of heirloom tomatoes, quartered
1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
2 teaspoons minced garlic
½ teaspoon cumin
dash of salt/pepper
olive or coconut oil
½ cup tahini
½ cup water
3 Tablespoons fresh lemon juice
1 teaspoon minced garlic
dash of salt and pepper
Preheat oven to 375 degrees.
Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
Add garlic and saute for 1 - 2 minutes.
Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.