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 www.dianeabroad.com!

 

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!!!

 

 

 

 

 

 

 

CocoGinger Chicken Soup!

So, my husband has been reading this book called Perfect Weight America by Jordan Rubin.  I’m learning so much just from the little things he has shared with me! And it has just confirmed my feelings that health is not based on a number, but instead what you are putting in your body and how you are taking care of yourself!!

So, feeling much inspired, we have gotten a free membership on http://perfectweightamerica.com (you should check out the website!) and as of yesterday started a 16 week detox diet plan. At first I was devastated that my blogging career would end so quickly, since I would have to be eating gross pre-planned food.  Then last night I ate this meal.  And changed my mind.  SO YUM!! And perfect to eat after trudging through piles of snow to get in our car and gather groceries! Mmmm.  Let me share this gem with you!

CocoGinger Soup 2

These flavor combinations are stinking fantastic! It hits you in waves of warm coconut, lime, ginger, and rich green onion!! Ah! I’m getting too excited, so I’ll just tell you how to make it so you can share my enthusiasm!

Just one note before you move on: the Perfect Weight America plan has you eating organic, seeing as everything else ends up with chemicals in it.  Because of this I labeled everything organic, but if you are an average Joe like us Rodgers’, organic may be out of the price range.  Just do what you can and get as much organic as possible, that’s what we did!!

What you need:

  • 3-4 free range chicken breasts, depending on size or just how “meaty” you like your soups, chopped into bite size pieces
  • 1 Tbsp Coconut oil
  • 1 bunch green onions, organic, sliced
  • 1 T ginger, organic, paste or peeled and chopped (I used the paste that you can get in the produce section by the herbs…its easier to deal with and is made with organic ginger!)
  • 3 jalapenos, or 2 serranos, organic, seeded and chopped real small
  • 6 Cups Organic, Free Range Chicken Broth
  • 1 1/2 C coconut milk, organic
  • 4 T lime juice, organic
  • 1 C cilantro, organic, chopped

Here’s what to do:

  1. Get your big soup pot, and put it over medium heat! Melt your coconut oil.
  2. Add in your onions and saute for a few minutes, stirring occasionally.  It should start smelling real good before too long!
  3. Toss in your chicken and brown it slightly.  This isn’t 100% necessary but I usually brown my meat before letting it simmer and cook in soups!
  4. Add the ginger and jalapenos/serranos and give it a good stir to get everything evenly coated.
  5. Add lime juice, coconut milk, and chicken broth.  Stir it up and bring to a boil.
  6. Reduce heat and let it simmer for an hour or so, letting the chicken cook and the flavors meld together!
  7. Top with cilantro! Yummy! Enjoy a guilt free evening knowing that you satisfied your taste buds and your body isn’t in distress cause of your meal 🙂