Quinoa Brussles Bowl

Oh man. You know those nights where you have a hankerin’…but you just don’t know what for?!  Well I was having one of those. It was so intense in fact that I decided to dig through the fridge and cupboards and try desperately to throw something together to satiate the feeling. 

Well. Not to sound arrogant, but…NAILED IT!!  I made a big batch of this and ate it for days. Didn’t even share. Mr. Rodgers stays away from quinoa, so I had it all to myself.  No complaints here. This is my new favorite craving fixer!  It’s so tasty and satisfying. It made me so happy that I have to share my glee with you !  

So, here’s what you need:

  • 1 lb Brussels Sprouts, halved
  • 1 Can Chickpeas, drained
  • 1 C Dry Quinoa (I used red)
  • 2 Eggs
  • 2-3 Tbsp Bacon Grease
  • Salt, Pepper, Onion Powder, Garlic Powder, and Cayenne

And here’s how you do it!

  1. Preheat your oven to 350*!
  2. Place your sprouts and chickpeas in a bowl and drizzle with bacon grease. 
  3. Season generously with salt, pepper, onion powder, and garlic powder. Add just a pinch of cayenne and toss it all together so that everything is coated with bacony goodness and all spices. 
  4. Dump onto a foil lined pan and slide into your oven. Roast 25-40 minutes, until brussel and chickpeas are browned and crispy on the outside and tender on the inside. 
  5. While waiting on your roasted ingredients, cook your quinoa according to package instructions (probably simmer in 2 C water for about 12 minutes).
  6. When water has evaporated and quinoa is done, create a crater in the middle of your pot. Scramble your eggs in a bowl then dump into the “crater.”  Cook, scraping, so that you get scrambled eggs. When eggs are done, mix it into the quinoa so you have little bits throughout. 
  7. As soon as your brussels and chickpeas are done, add quinoa mixture and stir to evenly combine. Adjust seasoning as needed, and eat warm. Sooo comforting I hope you love it as much as I did! 

Peectures!



Place your Brussels and chickpeas in a bowl. Toss with bacon grease and spices (careful with the cayenne!). I put just a pinch and it was perfect!



Sorry for the horrid blurry picture, but I knew this step might be confusing so I had to put it in there anyway. Cook your quinoa. When the liquid is gone, create a hole in the middle and pour your eggs into it. Cook, scraping often to get little bits of scrambled egg. DONT MIX IN QUINOA UNTIL THE EGGS ARE FULLY COOKED!



Pull out sprouts and chickpeas when they are deeply browned and crispy on the outside; tender on the inside. 

See how your quinoa mixture should look?



Dump quinoa mixture on top of roasted mixture and stir together. 



Season if needed. But mostly…just enjoy. Ah yeah. So happy. 

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My Best Brussels Yet!

I am very proud of this side dish!  If you can even call it that, because it is so wildly flavorful, texture-full, and satisfying!!  And it came from my own brain!!  I actually had a different direction that this was going to go, but they were missing some of the ingredients I desired (I am not going to tell you what, because maybe I will find it and try agin and it will be amazing too!!).  So I grabbed a butternut squash.  Why not?!  Then I realized I had some pineapple leftover…and it all just came together!

Mr. Rodgers is madly in love with Brussels Sprouts.  It baffles me since he is not big on veggies, except this one.  And most people feel quite differently haha.  I was never crazy about them growing up.  Then I had them roasted and the rest is history!  A true love story! ❤

Anywho.  My love is even more deep now.  So I would like to share with you…my best Brussels yet!!

 

Here’s what you need:

  • 1 Carton Brussels Sprouts, Trimmed and Halved
  • 1 Sm Butternut Squash, Peeled and Diced (Small!)
  • 1/2 Large Pineapple, Diced
  • 5 Tbsp Grassfed Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Prep your veggies!  I always buy mine whole, but you can also get squash and pineapple pre-skinned and cut 🙂  Put squash and brussels in a bowl, saving the pineapple for later.
  3. Melt butter and honey in a microwave safe dish.
  4. Whisk in vinegar and garlic powder.  Reserve a tablespoon or two of the “sauce” for later.  Dump the rest over the brussels/squash and toss to coat.
  5. Pour brussels/squash onto a baking sheet (foil covered for easier clean up), and slide into your and bake about 25 minutes.
  6. Add pineapple chunks, stir, and continue cooking 15-25 more minutes, until veggies are browned but tender in the middle!!
  7. Remove, sprinkle with reserved sauce, stir, and serve!!  And make your family Brussels Believers!  😀

 

Peectures!

 

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Apple Bacon Brussels Sprouts

YUMMYYYY!  I made this on the same night as a salmon main dish.  After Mr. Rodgers had cleared his plate, he asked for seconds.  Of the Brussels Sprouts.  Yeah.  You know you made something special when the husband asks for more of the Brussels Sprouts instead of the salmon.  Seriously.  That’s cray cray.

I loved this too, because it was so super healthy, with the perfect twist of smoky, sweet, and acidic!  Yummy!  I love it when eating well tastes super delicious!  You all know my theory on veggies…if you don’t like them, it’s probably because you don’t know how to make them shine!!!  In one of my former Brussels Sprouts posts I had a whole paragraph about how Brussels Sprouts are like women.  It was comical.  And really deep.  😛

So, here’s what you need:

  • 4 Pints Brussels Sprouts (1 Carton)
  • 3-4 Pieces Turkey Bacon
  • 1 Apple, Chopped into cubes
  • Fresh Ground Sea Salt and Black Pepper
  • Red Wine Vinegar

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse, trim, and chop Brussels in half.
  3. Chop bacon into small strips.  Lay them out on a cookie sheet and slide into the oven.  Cook until just starting to brown, about 10 minutes.
  4. Remove bacon from cookie sheet and set aside.  Spread Brussels sprouts out on the same cookie sheet, salt and pepper, and slide back into the oven.  Cook until starting to brown, about 15 minutes.
  5. Add apple and toss a bit, slide back into the oven.  Cook for 10 minutes.
  6. Sprinkle bacon back on, and cook for an additional 5 minutes.
  7. Remove from oven, sprinkle with red wine vinegar, and toss.  Taste and adjust to your preference.  🙂
  8. Enjoy!!

What do you think?!  Brussels sprouts with bacon?!  Worth a try?  You won’t regret it! 🙂

Preheat oven to 425*  Cut bacon into small strips.  Spread out in a single layer and cook until browned, about 10 minutes.  Remove from pan and set aside.

Apple Bacon Brussels 1Lay Brussels out on same cookie sheet.  Salt and pepper.  Roast Brussels until starting to brown.  About 10 minutes.

Apple Cabbage Brussels 2Add apple and toss.  Cook until tender, about 10 minutes.

Apple Cabbage Brussels 3Sprinkle bacon back on, and cook for about 5 more minutes.  Everything should be browned and tender!

Apple Cabbage Brussels 4Yummy!!!  Remove to a bowl, sprinkle with red wine vinegar and stir.  Taste and adjust.

Now, serve!!

Apple Cabbage Brussels 5Hallelujah!

Salmon and Avocado 6 Apple Bacon Brussels

Crispy Charred Brussels and Pineapple

Again, I face the challenge of changing the way people view Brussels Sprouts.  The poor, judged and misunderstood vegetable that is so good for you, and can certainly be dang tasty when given a chance!  You just have to treat it right 😉  Haha.  I just made Brussels Sprouts sound like a woman.  Treat her wrong, and she’ll shrivel up and waste away and you’ll never know what she’s worth.  Treat her right and she’ll shine and the world will praise her 😉  Wow.  Deep.  Two points for me 😛

That just happened.  Boom.

ANYWAYS!  Wow.  Focus.

I decided to try this recipe because it is chocked full of my husband’s favorite things.  Pineapple and almonds and soy sauce…happy happy Mr. Rodgers.  I like to make Mr. Rodgers happy 😀  Cause he makes me happy.  I bet it would make some people in your family happy too.  So you should try it.  Ready, GO!

Adapted from http://rachaelwhite.me

Here’s what you need:

  • 1 lb Brussels Sprout, rinsed, trimmed, and cut in half
  • 1 1/2 C Fresh Pineapple, Chopped (This is if you like lots of pineapple.  You can do less if you want)  Sidenote…YOU PUT DOWN THAT CAN OF PINEAPPLE!  Keep it fresh, yo!  If you are afraid of cutting pineapples, I showed you how I do it in my Salmon with Pineapple Salsa post.  You can leave the pineapple larger for the Brussels Sprouts though 🙂
  • 2 Tablespoons Olive Oil
  • 1 Tbsp + 1 tsp Honey
  • 1/4 C Lemon Juice
  • 1 Tbsp Braggs Amino Acids, maybe more if you like it more salty!  You can always taste and adjust. (You can use soy sauce, Tamari if you are gluten free 🙂 )
  • 1/3 C Sliced Almonds

Aren’t those fantastic sounding ingredients?  Yummy.

Here’s how you do it:

  1. Preheat oven to 425 degrees.
  2. Prep your pineapple and sprouts and put them in  a bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, and the 1 Tbsp of honey.  Drizzle over the Brussels, and toss to coat.  You can add a small amount of salt if you desire, but you will be adding amino acids (soy sauce) later.  I usually start without salt if amino acids/soy sauce will be involved, cause you can always add salt later 😉
  4. Add almonds.
  5. Pour the Brussels and pineapples out on to a foil lined cookie sheet.  Place in the oven for about 30 minutes, until they are crispy and charred.  Yum!  Turn Brussels over halfway through cooking!
  6. Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
  7. Eat and be merry!

Rinse and trim your Brussels Sprouts, and cut them in half.

Charred Pineapple Brussels 1Chop your pineapple and add to the Brussels.

Charred Pineapple Brussels 2Whisk together olive oil, lemon juice, and 1 Tbsp honey.  Drizzle over the pineapple and Brussels and toss to coat.  Add almonds.

Charred Pineapple Brussels 3

Pour out on a cookie sheet…

Charred Pineapple Brussels 4

Put in your preheated oven.  Roast for about 30 minutes, turning once.  They should be charred, crispy on the outside and soft on the inside 🙂

Charred Pineapple Brussels 5Yummy crispy deliciousness!!! Whisk together amino acids and the remaining honey, drizzle and toss 🙂  Enjoy!

Easy (And Tasty) Roasted Brussels Sprouts

Little brains!!!  Not a lot of people enjoy them.  They seem to be the black sheep of veggies…the ones that adults and children alike shudder in terror when you mention.  Well.  That just will not do.  Because they can be delicious!  They have so much potential…they’re just misunderstood! 😉  Now that we have given them our psychiatric evaluation…let’s explain one way they can be absolutely delightful!  This one, I must admit…I didn’t change a thing so don’t give me credit!  Perfectweightamerica.com had it, well…perfect! 😉  Sweet from the honey, tart from the mustard, flavorful from the thyme and garlic…and a little zing from the vinegar!

I LOVE roasted veggies.  Definitely my favorite way to eat them.  Warm…so comforting.  Crunchy…so the perfect texture.  And simply delicious, cause their natural taste is the star!!  So, without further a do:

Here’s what you need:

  • 4 C Brussels Sprouts (Sidenote: they sell bags of them at Sams Club that end up being exactly 4 C, and pretty cheap!)
  • 5 Cloves Garlic (You know its gotta be good when there is that much garlic!)
  • 1 Tbsp Dijon Mustard
  • 1 *generous* tsp Honey
  • 1/4 C Apple Cider Vinegar
  • 5 Sprigs Thyme
  • 2 Tbsp Coconut Oil

And here’s what you do (seriously, I don’t think it could be easier):

  1. Preheat your oven to 350 degrees.
  2. Wash your sprouts and chop ’em in half.  Trim if needed.  I started trimming the ends off of mine and they just started falling apart and not working well..and I realized that there was nothing gross or weird about them, so they probably didn’t need to be trimmed.  And they worked much better when I made that realization.
  3. Peel garlic (give it a little squish to help.)  Run your fingers down the thyme sprigs to remove the leaves.
  4. Put your Brussels sprouts and garlic in a large bowl.
  5. Mix everything else in a small bowl or measuring cup.
  6. Pour the sauce over the sprouts and toss to coat.
  7. Lay out the sprouts on a cookie sheet in a single layer.  Pop into the oven for 35 minutes, stirring occasionally.  That’s it!!  Yummy browned crispy sweet and tangy goodness!  And soooooooooo good for you!  🙂

What’s your favorite way to eat Brussels Sprouts?!  Any good healthy recipes for me to try?

Washed and sliced in half, waiting to be dressed and roasted!

Brussels Sprouts 1Roasteeeeeeed!  So toasty 🙂

Brussels Sprouts 2And served along side a beautiful roast!  Yummy!  That one is soon to come, and it is one of our new favorites!!  So be watching!!

Brussel Sprouts 3