Category Archives: Sides
Sitting around with friends not too long ago, the conversation turned to brussels sprouts. As a common black sheep of the vegetable world, I was surprised to learn that people (people I know and like) are totally into these baby cabbages! Not to mention they’ve been popping up in restaurants everywhere these days. Who knew that brussels sprouts were trendy like street tacos and quinoa?
Until recently, I hated brussels sprouts; remaining loyal to a childhood disdain for the little demon cabbages. There may have been an incident in the early 90′s (in Pittsburgh) involving brussels sprouts and an upset stomach that rendered brussels sprouts untouchable. I’ll admit it, I held a grudge. But now, with all of the peer pressure from friends and “brussels sprout pushing” by restaurants, I decided to face my fears, go outside my comfort zone, and face these little sprouts head on. I’m so glad I did. I’m addicted. Thanks Nicki and Britta. Damn you.
As my friend Nicki informed me, roasting the sprouts to crispiness is the way to go. Then, you can add anything or toss them in anything. The possibilities are endless. I actually pulled together this recipe on my own – it’s a combo of Nicki’s roasting instructions and ingredients from a side dish I saw at a local restaurant.
1/2 lb of brussels sprouts (clean, ends chopped off, brown leaves removed, and quartered or halved)
1 tsp of sea salt (or salt to taste)
4 strips of bacon (cooked and crumbled)
1 tbsp of coconut oil
1 tbsp of balsamic vinegar
1/4 c of shaved parmesan cheese
1. Pre-heat oven to 375 degrees
2. Toss quartered brussels sprouts in coconut oil and sea salt
3. Spread the sprouts in a single layer on a non-stick cookie sheet
4. Roast for 35 min, removing about every ten minutes to agitate pan. I like these super crispy with a little char (just a little) if you don’t like that, keep your eye on them, and roast for less time.
5. When done, remove from oven.
6. Toss with balsamic and crumbled bacon.
7. Sprinkle shaved parmesan on top and serve!
What is your favorite brussels sprouts recipe?
On a girls’ night in, or more specifically an Alpha night, I was pleasantly surprised by DiAnn’s Healthy Asian Salad! It was so light and tasty, I had to have the recipe! Fortunately, DiAnn was nice enough to share it with me. The following recipe is DiAnn’s; however, I added some shredded grilled chicken for more protein and adjusted a few of the measurements to my own taste. This salad keeps well for several days in the fridge. A great tip (I think) is not to toss the whole salad with the dressing – use it serving by serving. This way, you won’t “over dress” and you can reserve some of the dressing for leftovers. When I make leftovers for work, I pull out my mason jars. I cover the bottom of the jar in dressing and fill the rest of the jar with salad. This way, my salad doesn’t get soggy. When lunch time rolls around, I dump the entire contents of the jar in a bowl and toss. Voila!
*to crush, pounded the ramen, while in the original packaging with a mallet. They crushed pretty good this way
1. Combine sesame seeds, ginger powder, and garlic powder into a rub.
2. Coat the chicken breasts with the rub.
3. Grill the breasts on medium-high heat for 6-8 minutes a side depending on thickness. Chicken is done when the meat is white all the way through.
4. Remove from grill when done and shred the breasts using forks.
5. Preheat oven to 350.
6. Combine all ingredients of the salad and refrigerate.
7. Combine all of the topping ingredients on a cookie sheet and bake for about ten minutes. Check on them after about 7 minutes, you don’t want them to burn (almonds should be slightly brown when done). The almonds will continue to cook after you remove them from the oven.
8. Combine all dressing ingredients and place into a container suitable for pouring.
9. After the topping is cooked and the meat is shredded, get the salad from the fridge.
10. Toss the salad with topping and the shredded chicken.
11. Dress each serving individually and enjoy!