Chilled Curry Chickpea Salad

This was so fun!  I rarely do cold side dishes, but now I am thinking I should do them more often!  Not to mention…I am in LOVE with chickpeas!  And there are tons of benefits in lentils!  And Mr. Rodgers loves curry!  Basically I am saying…this is a win win win WINNNN!  Such an explosion of flavors and textures!  Great!


So here’s what you need:

  • 1 Can Chick Peas (Garbanzos), or about 2 C boiled dried
  • 1 Can Lentils, or about 2 C boiled dried
  • 1/2 C Red Onion, Minced
  • 3/4 C Celery, Diced
  • 3/4 C Colored Bell Pepper, Diced
  • 1/4 C Olive Oil
  • 2-3 tsp Red Curry Paste
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste


And here’s how you do it!  (It’s REALLLY hard <–sarcasm!)

  1. In a bowl, combine chick peas, lentils, and veggies.
  2. In a small bowl, whisk together the rest of the ingredients.
  3. Drizzle the “dressing” over the bean/veggie mix, and stir to coat.  Taste and adjust with salt and pepper.  Eat and enjoy!




Photo (6)

Stir together beans and veggies.

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Mix together your “dressing” ingredients.

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Drizzle dressing over veggie mixture and stir to coat.

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Put in something pretty!

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And eat!

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Serve along side some yummy protein!  This is beside some amazing ribs…that I am crying inside because I didn’t write down my recipe for and can’t remember 😥  Woe is me!  But!  That’s okay because at least we got this fantastic side dish!!

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!!!








Confetti Asparagus

My husband loves my cooking.   Especially when I make big, meaty things.  He’ll brag on me to his friends 🙂  However….it’s very rare that the thing he is talking about at the end of the day is the vegetable SIDE DISH!  Yeah.  That just happened.  And the next day…he mentioned “that asparagus,” followed by a manly “that was delicious” growl in his throat.  That….is how you know an asparagus recipe is freaking amazing.  I couldn’t change a thing about this recipe.  It is definitely going to be a staple in our house.  Cause we love asparagus, and its so super special 🙂  Plus…it’s just so cute.  How often does your food have “confetti?!”

Recipe from 🙂  Thank you, Pinterest, for helping me stumble upon this beauty 😀

So, here’s what you need:

  • 2 lbs asparagus, ends snapped off (bend them, and they’ll break naturally at just the right spot)
  • 1/2 Red Pepper, diced
  • 1/2 Yellow Pepper, diced
  • 1/3 C Olive Oil
  • 1 tsp Dijon Mustard
  • 2 Tbsp Red Wine Vinegar
  • 2 Cloves Garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper (unless you are like me, and are offended at the discrimination against black pepper…I usually add the same amount of pepper as salt. Haha!)

Note:  This is a dish that you can serve hot or cold!  Mr. Rodgers and I have officially decided that we like our veggies hot versus cold, so that is the slant I will take on this one.  BUT, if you want this to be a cold salad…have a bowl of ice water ready when you cook your asparagus, and throw it in the bowl when its done 🙂  It will stop the cooking process and cool them down so you can have a nice cool dish 🙂


So, here’s how you do it:

  1. Prep your veggies.  Pop off the ends of the asparagus, and dice your bell peppers real small.
  2. Whisk together the olive oil, dijon, vinegar, garlic, salt, and pepper.
  3. Bring a pot of salted water to a boil.  Make sure there is enough water to cover the asparagus.
  4. Toss in your asparagus, return to  a simmer, and cook until tender crisp…about 2-4 minutes.
  5. Remove and immediately drain well.
  6. Fan your asparagus out on a platter, drizzle with your dressing, and sprinkle with the bell pepper confetti!  Yay!!  Fun!!  Yummy!!


Now you can see how pretty it is 🙂

Prep your veggies 🙂  I definitely think that is more than 2 cloves garlic.  Oops haha 🙂

Confetti Asparagus 2


Boil your asparagus 2-4 minutes and drain.  Mix together your dressing ingredients.  Stick the asparagus on your serving platter, drizzle with dressing, sprinkle with “confetti,” and serve!  SO GOOD!
Confetti Asparagus 3


Cute 🙂  Confetti!!!

Confetti Asparagus 4What a beautiful compliment to a light fish entree!!!  Perfection!

Confetti Asparagus 5


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! 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