Monday, April 15, 2013

Roasted Brussels Sprouts

Roasted Brussels Sprouts

This is one of our very favorite vegetable recipes.    Simple to make and delicious! 

14 oz. bag of shaved brussels sprouts (or thinly sliced)
¼ cup olive oil (or coconut oil)
½ cup chopped onion
3 tbsp. butter (Try Kerry Gold!)
sea salt, fresh ground black pepper, and onion powder


Wash and dry brussels sprouts.
In a bowl, mix the shaved (or thinly sliced) brussels sprouts with ½ cup of chopped onion and ¼ cup of oil.
In a large (12 X 18” approx.) pan, spread the brussels sprouts/onion mixture in a single layer.
Sprinkle lightly with salt, pepper, and onion powder.
Dot with slivers of butter.
Roast in oven for 15 minutes on the bottom shelf.
Transfer to top shelf and roast an additional 5 minutes.

Makes 3 to 4 servings

Wednesday, April 10, 2013

Strawberry Walnut Zucchini Smoothie - Low carb and Paleo Friendly

Strawberry Walnut Zucchini Smoothie
Who said baby food is only for babies? As a mommy-to-be I was practicing making baby food with my new food processor (thanks Mom!); I thought I’d throw in a few extra ingredients in order to make “pureed zucchini" taste somewhat edible... It turned out to be a super tasty and ridiculously healthy treat!

5 strawberries
½ of a large zucchini
¼ cup of walnuts
1 tsp olive oil
1 tsp lemon juice
2 packets of Truvia (or your sweetener of choice)

Trim leaves off strawberries
Chop zucchini into 1” cubes
Place all ingredients into food processor or blender and puree