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Spinach & Brussels Sprout Salad {with Maple Bacon Dressing}
This Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} is a new year-round favorite. Together you have salty, savory and sweet with a little crunch and texture in each bite. I adore each of the individual components of this salad. Fresh tender spinach, shaved Brussels sprouts, toasted pecans, parmesan crisps, dried cranberries, and warm maple bacon dressing.
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Spicy Shrimp Thai Buddha Bowl
I don’t think I’ve told you about my 2015 Challenge. My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015. That’s five point five miles per day together or two point seven five miles each. every day. for 365 days. All that walking during our lunch hour, makes these girls hungry. I’m proposing Spicy Shrimp Thai Buddha Bowls all around.
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Parmesan & Herb Roasted Vegetable Soup
For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies. It was my secret weapon to help keep me on my Healthy Choices plan. I knew no matter what else tempted me I could find comfort in that dish. Today as a fridge full of leftovers called to me…the first thing I did was make this soup.
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Roasted Spring Vegetables {featuring Radishes}
Roasted Spring Vegetables I was so pleasantly surprised to learn how wonderful radishes are when oven roasted. It never even occurred to me to cook them. To me radishes were only served as part of a veggie tray. Growing up, I remember mom making ‘radish roses’ and serving them on a nibble tray during the cocktail hour. I tried to like them. Just didn’t.
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Pan Roasted Brussels Sprouts {with Orzo & Bacon}
Pan Roasted Brussels Sprouts {with Orzo & Bacon}. Thought I’d take Roasted Brussels Sprouts in a little different direction, by pan roasting them, then tossing them with crispy bacon and orzo, and topping with toasted panko breadcrumbs. I’m really glad I did.
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Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes}
This past winter we began roasting almost all our veggies. We started out with potatoes and onions tossed in olive oil. Then we added zucchini, which led to cherry tomatoes and eventually we got brave enough to add Brussels sprouts, a formerly avoided at all cost vegetable. Had no idea these could be so amazing…. we actually ate Brussels 2-3 times a week for months.
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Roasted Vegetable Orzo {Featuring Delicata Squash}
Roasted Vegetable Orzo {Featuring Delicata Squash}, inspired by this wonderfully delightful recipe from 101 Cookbooks. As I’ve said many times before I eat with my eyes first and the vision of these beautiful roasted delicata squash is what drew me to this recipe.
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Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
I love a fall harvest dinner made with a star ingredient like Brussels sprouts. Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list. In the fall-winter months we seriously have them multiple times per week. I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs.
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Sesame Brussels Sprout Slaw
Sesame Brussels Sprout Slaw We love slaw at our house and change up our recipe often. But this version was very different. The sesame oil & seeds added that yummy nutty flavor which worked so well with the balsamic. We’ll surely have this one again.
