Lesson 1: The veggie grilling pan we bought a few weeks ago may have been the best purchase of the year.
Lesson 2: Homemade rosemary & garlic infused olive oil is rockin’ on brussels sprouts.
Lesson 3: Grilling brussels sprouts are super easy and deliciously smokey!
Grilled Rosemary-Garlic Brussles Sprouts
- Brussles Sprouts
- Rosemary-Garlic Infused Olive Oil (preferably, homemade)
- Salt and Pepper (to taste)
- Prep your brussels sprouts by chopping off the ends. (If you leave them on, like we did by accident, you will end up with an unpleasant, bitter taste in your mouth.)
- In a bowl, toss the brussles sprouts with the rosemary-garlic infused olive oil. Sprinkle in some salt and pepper if you like, but don’t go crazy because you’ll want to taste the sublet goodness of the olive oil.
- Spread the brussle sprouts out on your vegetable grilling pan.
- Grill over medium flame for about 10 minutes, stirring, tossing and/or turning frequently. Some leaves will char, that’s ok. If you don’t like the taste of them, just don’t eat those. 😉
We hope you like this quick and easy side-dish recipe. Try it next time you plan to grill up some big steaks or are simply in the mood for smokey and savory greens!
This is the third and final post in a 3-part series. Last but not least, I took time one morning last week to make a quiche. My logic: make something tasty while using up the leftover veggies and ham we had just sitting in the fridge.
Ham and Veggie Quiche
- 10 eggs
- 1 cup of cauliflower, chopped
- 2 cups of baby bok choy, chopped
- 1/2 an onion, chopped
- 1/2 cup of red bell pepper, chopped
- 1/2 cup of yellow squash
- 1/2 cup of ham, chopped
- 2 teaspoons of bacon fat (or coconut oil, ghee, or olive oil–whatever you prefer)
- salt and pepper to taste
- Preheat the oven to 325 degrees F.
- Grease a 9 x 13 inch baking pan with the bacon fat.
- Beat the eggs in a large mixing bowl.
- Toss all the veggies and ham in with the eggs, sprinkle on some salt and pepper (to your liking), and stir until well mixed.
- Pour the egg mixture into the baking pan.
- Bake for 45 minutes.
It’s so fast, so simple, and so delicious! Between me and Brent, it only last three mornings, but that was three mornings I didn’t have to whip up breakfast from scratch (which was a welcome break). The best part is, you can do this with just about any raw veggies you have hanging out in your fridge leftover from making some other recipe.
I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).
Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂
Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper
- 4-5 asparagus stalks
- 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
- 1 egg
- 1- 2 thin slices of smoked salmon
- a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
- a small splash of coconut vinegar for poaching the eggs (optional)
- a sprinkle of salt*, pepper and chopped fresh dill to taste
- Peheat the oven to 400 degrees F.
- If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
- About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
- Meanwhile, bring a small pot of water to a light, rolling boil.
- Add a small splash of coconut vinegar if you like.
- Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
- Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
- Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
- Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!
*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!
This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!
Even though Brent’s and my sugar detox is over, I still like to check the 21DSD program for delicious ideas. One recipe I resisted while doing the detox was the Sweetener Free Chocolate Almond Butter Cups. I was a bit skeptical, but I have to admit, these are pretty good!
Here’s my final product (I just had to take a bite so you could see the almond butter in the center, haha).
Ok, these are not perfect replicas of the Reese’s Peanut Butter cups. But I’m willing to bet they are a million times less unhealthy. And the flavors are awfully similar. The chocolate flavor is rich and dark. The sprinkle of sea salt is a perfect complement to both that and the savory almond butter center. In my opinion, almond butter is nearly as scrumptious as real peanut butter.
Anyways, these little guys are a tiny bit chalky, but otherwise very good. I think the next time I make them, I’ll play with the recipe a bit. For now, they will certainly satisfy my occasional craving.
As a disclaimer, for those of you who are disappointed that I’m not providing the recipe: I’m sorry, but Diane Sanfilippo of BalancedBites.com has a copyright on her 21DSD program, and as someone who’s involved in the publishing industry, I believe in respecting copyrights (most of the time… I’m only human). Plus, I had to pay $21 for the 21DSD program (it’s a PDF and it’s really quite handy), and if any of you really want to discover the awesomeness that is the 21DSD, you should buy it too. Or, if you just want an almond butter cup recipe, I’m sure someone has one online somewhere. When I get around to tweaking this recipe to suit my tastes–I’m also planning to try it with cashew butter, yum!–then I’ll let you all in on the secrets of making these sweet (but completely unsweetened) chocolate cups. 😉