Jalapeno Brussels Sprouts

Sounds a little crazy, right?  But these actually had just the right amount of heat, and a TON of great flavor!  Believe it or not Brussels Sprouts are probably the favorite vegetable around here!  They have this great texture when roasted right…crunch on the outside, but dense enough on the inside to make your teeth happy.  There is just something so satisfying and comforting about a good, hearty, healthy vegetable that also tastes AMAZING!  And I am so excited about this fun new flavor combo!!  Who would have thought jalapenos and Brussels would be so beautiful together?!

I just love how my food inspiration can explode because of others’ ideas!  This one was adapted from paleofondue.com!  It was originally made with red jalapenos, which I was very excited to try…but then none of my stores had them.  Laaaaaame!  But it was still SOOO delicious.

 

Okay, seriously….bunny trail…I am having an incredibly difficult time writing this blog.  Want to know why?  This is why:

Because this is happening right now:

Frizz 2

If you cannot tell…that is my lap that she is laying in.  And that is my laptop, which is supposed to be in my lap.

 

Frizz 1

Ugh!!  But she’s just so cute!!!  How can I possibly make her move?!  If I try, she will whimper and turn on those puppy eyes that would break Chuck Norris’ heart.  So here I am…stretching over her, trying not to wake her and somehow type at the same time. And my foot is starting to cramp! Haha.  The things we do for love…and I don’t even have kids yet!!  I’m doomed!! 😉

 

Okay….back to those amazing Brussels Sprouts that are a lot easier than typing with a sleepy cute puppy in your lap…ready, set, go!

 

Here is what you need:

  • 2 lbs Brussels Sprouts, Halved
  • 3 Jalapenos, thinly sliced (crossways so you have rounds)
  • 3 Tbsp Coconut Oil or Grassfed Butter, melted
  • Salt and pepper
  • 3 Garlic Cloves, Thinly Sliced
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey, Melted
  • 1/4 C Walnuts, Finely Chopped

 

And here’s how you do it:

  1. Preheat your oven to 400*.
  2. Chop your Brussels in half and slice your jalapenos.
  3. Toss the Brussels and jalapenos with the coconut oil or butter and spread out on a foil lined baking sheet.  Sprinkle with salt and pepper and roast for about 25 minutes, stirring once.
  4. Thinly slice the garlic and let it soak in the vinegar while your Brussels cook.
  5. When the 25 minutes is up, add in the garlic, vinegar, and walnuts and stir around again.  Cook another 5 minutes or so.  Drizzle on the melted honey, stir around, and cook an additional 5 minutes.  Brussels should be browned well on the outside.  You are ready to serve!

 

 

Jalapeno 1

Slice your chiles and sprouts

Jalapeno 2

Pour on your melted butter or coconut oil…

Jalapeno 3

Spread out on a baking sheet and sprinkle with salt and pepper…

Jalapeno 4

Roast for 25 minutes, stirring them around once.  Add sliced garlic to vinegar to soak while you wait.  After 25 minutes, add garlic, vinegar, and nuts to Brussels and stir around again.  Cook for another 5 minutes, add honey, and cook for 5 minutes or so again.

Jalapeno 5

Brussels should be nice and browned and crispy on the outside!

Jalapeno 6

YUM-O!!

 

What is your favorite way to cook Brussels Sprouts?

 

 

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Pesto Green Beans

I have been meaning to make these for a very long time!  But if you read my last post, you know that the requirement for fresh herbs and the effort it takes to make pesto has always caused me to put it off till “next time” because I live a busy life and run out of time or my herbs go bad.

But I have finally hacked the system!  Check out my Super Easy Cheater Pesto post to see how I can now make really fast pesto!

I finally made pesto green beans!  Happy dance!!  They were full of flavor, and something new on the veggie front!!

 

So, here’s what you need!

  • 1/4 – 1/2 C Pesto (Depending on how “saucy” you like it.  Baha.)
  • 1 Small Onion, Cut into chunks
  • 1 lb Green Beans, Cleaned and Trimmed
  • 1-2 Tbsp Olive Oil
  • Salt and Pepper to taste

 

And here’s how you do it!!

  1. Preheat your oven to 400 degrees.
  2. Place green beans and onions in a bowl.  Drizzle with just enough olive oil to coat and toss.
  3. Season with salt and pepper and toss again.
  4. Slide into your pre heated oven and cook until teder crisp and starting to brown, about 15 minutes or so.  Just keep an eye on ’em.
  5. When browned and tender crisp, remove from oven, return to a bowl, and toss with pesto.  Serve and enjoy!

 

Photo (40)

Toss with olive oil, salt, and pepper!

Photo (41)

Roast until starting to brown and tender crisp!

Photo (42)

Put back in a bowl and add pesto.

Photo (43)

Toss to coat!

Photo (44)

And enjoy!  Yummy!  I had a bowl of this for a quick lunch!!

Spicy Miso Veggies

I love grilled vegetables! Really! Especially when it includes zucchini and summer squash.

Miso Vegetables 6

My mouth is watering! Call me a newbie…but I didn’t even know that Miso was something more than a kind of soup at SushiLand.  Ha!  Apparently it’s something you can buy! And it’s yummy! This is another little gem that we got from perfectweightamerica.com.  It’s allowed on our cleanse! YEAH!  This recipe requires a little marinating, so give yourself an extra 30 minute jump start at least 😉  And just a repeat note…because of the cleanse we are doing, everything is supposed to be organic.   If you’re not into that, it works perfectly well with non-organic veggies 🙂 Oh, and its a big batch…so if you don’t want leftovers, or to feed quite a few…I’d halve it 😉

Here’s what you need:

  • 3 Tbsp Organic Coconut Oil, melted
  • 4 Tbsp Tamari Soy Sauce or Braggs Amino Acids
  • 4 Zucchini, organic
  • 4 Yellow Squash, organic
  • 2 Tbsp Apple Cider Vinegar
  • 1 Red Bell Pepper, organic
  • 2 Tbsp Miso
  • 3 Tbsp Tomato Sauce, organic
  • 1 Tbsp Sesame Oil
  • 1 tsp Chili Flakes
  • 1 Medium Red Onion

Side note….I JUST realized that I forgot the onion.  I love grilled onion.  My heart just cracked a little… Whelp, no biggie… I’ll just have to make this recipe again!!  YES!!!

Here’s how you do it 🙂

  1. Slice your veggies and put them in a bowl, or a big Ziploc if they fit.  
  2. Combine the Coconut Oil, Soy Sauce/Amino Acids, Vinegar, Miso, Tomato Sauce, Sesame Oil, and Chili Flakes.
  3. Pour the mixture over your veggies, toss so they’re all coated, and let marinate for at least 30 minutes.  The longer they sit, the spicier they will be 🙂
  4. Preheat your grill or grill pan to medium heat.  Grill veggies about 5 minutes per side.  Remove them.  Eat them.  Be surprised.  Eat some more.  Sigh.  Be happy!

Wanna See it in pictures?

Miso Vegetables 1

VEGGIES!!!

Miso Vegetables 2Special sauce being poured over said veggies…

Miso Vegetables 3Veggies stirred up and marinating…look at those pretty colors!

Miso Vegetables 4Grill them, 5 minutes per side! I LOVE GRILL LINES! Like seriously.  I love them.  So pretty…

Miso Vegetables 5Giant pile o’veggies!!!

Miso Vegetables 6Yummmmy!