Crispy Coconut Brussels Sprouts With Quinoa

Oh my good gracious.  I have been learning to love Brussels Sprouts.  As I mentioned in my Crispy Charred Brussels With Pineapple post…Brussels Sprouts just have to be treated right, then you can truly appreciate their beauty, hehe.  This recipe…treated them so well, that I freaked out and just kept eating and eating this.  I’m embarrassed to admit that I don’t even remember what meat we ate that night…I just remember going back for more and more of the side dish…the Brussels Sprouts side dish of all things!!  It was me, my husband, a Superman animated movie (yeah we’re nerds, so what!) and Brussels Sprouts.  Lots of them.  If you like crispy, this is the recipe you need to try, because these were even crispier than the last ones I made because the leaves were separated so it was more like chips than a big bite of veggie!  You simply must try!!

Adapted from the lovely!


So, here’s what you need:

  • 1 C Dry Quinoa
  • 2 lbs Brussels Sprouts
  • 1 C Unsweetened Coconut
  • 2 Tablespoons Braggs Amino Acids (Our healthier soy sauce sub)
  • 2 teaspoons Sesame Oil
  • 1 tsp Rice Vinegar
  • 1 tsp Agave
  • Dash of Sriracha
  • 1/3 C Olive Oil
  • Sesame Seeds for garnish


And here’s how you do it!!

  1. Start your quinoa cooking.  You should have directions on the package…most likely you will bring 2 C water to a boil then stir in your quinoa and let simmer about 12 minutes 🙂
  2. Preheat your oven to 350 degrees.
  3. Next rinse your little sprouts.  Now trim the bottoms, and start peeling off the leaves individually and placing them in a bowl until you can no longer get any more off the sprout.  Yes, it does take a little while but it was sooooo worth it for me!!
  4. Add the coconut to the leaves and toss.
  5. Whisk together your “dressing” ingredients; Olive oil, sriracha, honey, vinegar, sesame oil, and Aminos.
  6. Pour 1/2 to 2/3 of the dressing over the sprout/coconut mixture and toss.  You want to reserve some to drizzle on the top right before you eat!
  7. Dump the leaves onto a foil lined baking sheet and roast until browned and starting to wilt, about 15 minutes.  Stir once or twice while cooking.
  8. Spoon cooked sprouts and coconut on top of a pile of quinoa, sprinkle with sesame seeds, and drizzle with a small amount of reserved dressing.  Taste.  Be amazed.  EAT IT ALL!


Sigh.  It makes me so happy when I find ways to eat veggies that are SO DELICIOUS!  I just don’t get how people can assume that because it is green, it is gross.  If they only gave the greens a chance!!  And how good does it feel to eat something, knowing it is helping your body instead of hurting it…but you don’t even notice because it was so tasty?!  I just…love it 😀  I hope you enjoy this fantastic recipe!!!


Crispy Coconut Brussels 1


Rinse your sprouts, trim the bottoms, and peel of the leaves, placing them in a large bowl.

Crispy Coconut Brussels 2Add the coconut and toss lightly.

Crispy Coconut Brussels 3Whisk together your “dressing” ingredients…yes, yes we do eat dinner at 9:57 at night sometimes…

Crispy Coconut Brussels 4Pour 1/2 to 2/3 of the dressing over the sprouts and coconut, then toss to coat…

Crispy Coconut Brussels 5Spread out on a baking sheet or two if you run out of room like I did 🙂

Crispy Coconut Brussels 7Roast in a 350 degree oven until browned and beginning to wilt, about 15 minutes.  Stir once or twice while cooking.

Crispy Coconut Brussels 6Serve atop a pile of hot quinoa, sprinkled with sesame seeds and some of the reserved dressing.  Enjoy.  I know you will.  Holy cow it was good.  I want some right stinking now!!!








Broiled Salmon with Grapefruit Relish

Yum.  This is one of those “I look really fancy” meals.  As I grow in cooking, I am realizing something quite amazing.  All these different fancy recipes…not a lot of them are crazy different seasonings on your meat, or some new “unheard” of cooking method…its simply taking a meat, sprinkling some salt and pepper, cooking it until its done, then topping it with some yummy sauce/relish/salsa/chutney.  The variety is in the topping!!  Not in every case, of course.  But that discovery was such a relief for me.  The thought of coming up with a new, unheard of sauce is a lot less daunting to me.  Big sigh.  🙂

This relish…was yummy.  Cause I loooooove grapefruits.  I think you’ll like it.  So read on. 🙂

Adapted from

So, here’s what you need:

  • 2 lb Salmon Fillets
  • 3 Large Ruby Red Grapefruits
  • 3 Tbsp Agave
  • 1/2 tsp Red Pepper Flakes (Yes, this makes it a little spicy…we like that :))

And here’s how you do it!

  1. Start by preparing your first two grapefruits.  You may want to scroll down to my pictures to see how I did it, but I will try and explain it in a way that makes sense.  First, slice a tiny bit off the top and bottom, so that all the peel and white stuff is gone in that area.  Then, take your knife, start from the top and cut down to the bottom in a curve, separating the peel from the grapefruit.  You want to remove as much of the white stuff as possible.  Then separate the segments over a bowl (to catch the juice) and set them aside.  Using a knife helps!  Squeeze the peels over the bowl to squish out as much juice as possible.
  2. Juice the third grapefruit.  You need about 1 1/2 C juice.
  3. Start your relish!  Get a small pot and pour in your juice, agave, and red pepper flakes.  Bring to a boil and cook 15 minutes or more, until its thick and syrupy.  It should reduce a LOT, the original says to have about 1/4 C when it’s all said and done.
  4. Pour half of the “syrup” out into a small bowl and set aside, and return the pot to the oven.
  5. Add the grapefruit segments to the pot (if there is more than 1 C, you can reserve some to serve with it on the plate as a garnish :)).  Bring to a boil and let it cook until the segments have broken down so that it goes from “syrup” to “relish.”  Should take about 12 minutes.
  6. Preheat broiler.  Put your salmon fillets on a lined baking dish (or sheet) and salt and pepper them.  Brush fish with the reserved grapefruit “syrup” and plop in the oven on the top rack.  Cook until it flakes easily with a fork, about 6-7 minutes.
  7. Plate your fish and top with relish, and serve.  Yummmm!!!!

Start by prepping two of the grapefruits.  Cut a thin slice off the top.  I should have cut down farther so that all the white is gone of the top.  I nailed it on my second grapefruit 😉

Salmon with Grapefruit Relish 1

Take your knife and cut from the top to the bottom in a curve, so that you are separating the peel from the fruit.

Salmon with Grapefruit Relish 2

See?  Continue around the whole grapefruit.

Salmon with Grapefruit Relish 3


Salmon with Grapefruit Relish 4

Separate the segments (using a knife helps) over a bowl so you catch as much juice as possible.Salmon with Grapefruit Relish 5


Juice third grapefruit, you need about 1 1/2 C of juice.  You can also squeeze peels over the bowl to get extra juice if you need it.

Put your juice, agave, and red pepper flakes in a small pot on the stove and stir.  Bring to a boil and cook for 15 or more minutes, until it is syrupy and has reduced to about 1/4 C.Salmon with Grapefruit Relish 6

Pour out half of the syrup and set aside.  Put the pot back on the stove.

Salmon with Grapefruit Relish 8

Toss your grapefruit segments in the pot and stir.  If you have more than one cup of the segments, you can save them to garnish later.

Salmon with Grapefruit Relish 7

Boil until the segments have broken down and become more of a “relish” texture, about 12 minutes.

Preheat broiler.  Place salmon on a baking dish lined with foil, then sprinkle with salt and pepper.  Brush reserved syrup on the fish and pop in the oven on the top rack for about 7 minutes, until fish flakes easily with a fork.

Salmon with Grapefruit Relish 9

Look how good it looks already?!!  Now place on your serving plate (or in my case, the Tupperware you and your husband are going to eat out of on the way to church), top with relish, and DEVOUR!  Sweet, tart, crispy, moist, salty…how can it be all those things at once?  Sooooooo good!

Salmon with Grapefruit Relish 10

See?  My fancy Tupperware!  This is served on top of cauliflower “fried rice,” which was also super amazing and I can’t wait to share with you!

Salmon with Grapefruit Relish 11


Let me know how you like it!!  What is your favorite sauce/relish to top meat with?!

Sweet Pepper Chutney Salmon (Or Tuna)

I was raised quite near the Pacific, which had many perks!  One of which was parents that love deep sea fishing.  Which meant ridiculously fantastic fresh fish.  All the time.  Especially tuna.  My parents would come home with their epic stories of choppy seas, hard fought battles, and slimy fish trying to get away…all while my mom whisked up her famous teryaki marinade and my dad fired up the grill.  In fact…that is what the men in my family made for my husband and friends for his bachelor party…and my husband still talks about it, and we’ve been married two years!

That being said, imagine my surprise when I went to the store to get some tuna…and couldn’t find it.  Two or three different stores even.  Couldn’t even find FROZEN.  Laaaaaaaaame.

However, good can come of any lame situation.  I decided to try salmon instead, because it was the only other fish I know of that won’t hurt you if you don’t cook it all the way through, which is what the original recipe said to do.  In the end I DID cook mine all the way through, because I decided to grill it instead of sear it.  I’m almost glad that I couldn’t find tuna because the flavor combo with the salmon was great 🙂

This recipe was fantastic.  Very sweet, delicious…yum.  My husband isn’t a huge ginger fan…but he loved this!!  You know that a recipe is something special when it causes someone to enjoy a food that they don’t usually like.  So…whether you like ginger or not, keep reading!

Adapted from a lovely little book that I found at a discount store!  One of my favorite $4.00 purchases I’ve made 🙂  If you find the cook book Deliciously Healthy Vegetables by Shaily Lipa…give it a try!



Here is my slightly more healthy, slightly more “salmon” version of her “Tuna with Pepper Chutney.”


Sooooo, here is what you need:

  • 2 lbs Salmon Fillets 
  • 3 Large Bell Peppers, diced  (Not green, I used two red, one yellow.)
  • 3 Garlic Cloves, miced
  • 1 Inch Ginger, peeled and julienned
  • 1/4 C Vinegar
  • 1/4 C Agave
  • Salt and Pepper
  • Coconut Oil


And here’s how you do it:

  1. Prep your veggies!
  2. Place the bell peppers, garlic, ginger, vinegar, and agave in a small saucepan over medium heat.  Bring to a boil then reduce to a simmer, until it gets thick, reduced, and peppers are tender…about half an hour.
  3. Get your grill pan nice and hot.  Rub a little coconut oil on your fish, then salt and pepper.  Toss on the grill for about 3 minutes per side, depending on how thick your fillets are.  It should flake easily with a fork when done.
  4. Serve  the salmon with your delicious chutney!


This chutney only gets better as it sits, so save some for lunch the next day!!  Be looking for another recipe that is perfect for these leftovers!  Yummmmmmmmy!



Prepare your veggies.  Mix all ingredients but fish, salt, pepper, and coconut oil in a small saucepan over medium heat.  Bring to a boil, then reduce to a simmer.  Cook for about 30 minutes, until the liquid is reduced and the peppers are tender.

Sweet Pepper Chutney Salmon 1



Preheat your grill pan (or grill).  Rub your fillets with a small amount of coconut oil, then salt and pepper generously.  I actually put the coconut oil right on my grill pan, but I think it would probably be easier to rub it on the fish now that I’m thinking about it 😉
Sweet Pepper Chutney Salmon 2Grill for about 3 minutes per side, until you’ve got nice grill pans and the fish flakes easily.

Sweet Pepper Chutney Salmon 3Grill lines yaaaaaay!  Put on a plate…

Sweet Pepper Chutney Salmon 4And top with yummy chutney!!!

Sweet Pepper Chutney Salmon 5So pretty, and so tasty!

Sweet Pepper Chutney Salmon 6Let me know how you like it!!!