Posts Tagged ‘Brussels Sprouts’

A NEW Brussels Sprouts Recipe – BACON!!!

This makes for an AWESOME side dish & great lunch leftovers.  And the best part is that it is something NEW!  Oh and that it has BACON in it 🙂  Everything is better with bacon!

Ingredients:
1.5 pounds Brussels sprouts
3 tablespoons melted coconut oil or ghee
Sea salt & pepper
4 slices of bacon, diced
Aged balsamic vinegar (malt free)

Instructions:
Preheat your oven to 400 degree’s F.  Trim the ends and any old outer leaves from the Brussels sprouts.  (don’t throw away the leaves – toss them into a container and keep in the fridge so you can make Brussels sprouts chips later).  Cut the sprouts in half & toss them with melted fat, salt & pepper.  Dump them on a foil lined baking sheet, making sure to keep everything in one layer.  Sprinkle the diced bacon over everything and pop the tray into the oven.  The sprouts take about 30-35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the goods.  Once roasted, pour into a bowl, add salt (if needed) and drizzle some of the vinegar on top.  Toss & serve!!  This recipe also works with cauliflower & broccoli!!!

brussels

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Today’s Harvest from our Winter Garden!!!

Harper Harvest is rockin’!!!!  Today we (OK…I mean BEN) harvested both these amazing Brussels Sprouts & Carrots!!!!  LOVE!!!!!!

I can’t wait to make my sauteed Brussels Sprouts!

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EASY Crockpot Dinner

My favorite season of Fall is HERE…FINALLY!  After a few weeks of 90 degree October days I thought it would never come.  Super glad to see the leaves on the ground, the rain in sky & the cool feeling of Fall.  Reminds me of my home in Alaska…EXCEPT there is no snow on our mountains 🙂

So in honor of this Fall feeling (AND the fact that I still have no kitchen..) I thought an easy & warm crockpot dinner would be perfect.

INGREDIENTS:
*Serves 4 people – or in our case serves 2 with lunch leftovers
4 chicken breasts
3 large sweet potatoes
A bunch of brussell sprouts
Garlic salt
Pepper

Unthaw the chicken, add to your crockpot, along with enough water to fill 3/4’s of your pot.  Add as a little garlic salt & turn on high for a good 5-6 hours.  When you have about 2 hours to go, chop up your sweet potatoes into big round chunks & add them to your pot.  When you have about 1 hour to go cut your brussels in half & add to your pot.  Serve HOT!

I served ours with a side of Bubbies sauerkraut, salt, pepper & Ben used a little organic butter on his sweet potatoes.  Super yummy, warm, EASY & perfect for this feeling of FALL…

ENJOY

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Quick Clean Dinner

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Pork with sautéed veggies over garden lettuce, a side of avocado & sauerkraut!

Crock Pot Pork
Serves 3-4
1 lean pork roast (Costco)
Water

Put pork & water covering it into crock pot & cook on high for 8 hours. Drain & serve.

Glazed Veggies
Serves 1-2
6-8 Brussels Sprouts, quartered
1/2 large red onion
1 carrot, chopped
4 asparagus spears
1 tsp unrefined coconut oil
Salt/Pepper
Dash of balsamic vinegar

Cut Brussels sprouts in half or quarters & sauté with chopped onion, carrots & asparagus in coconut oil for 5-8 minutes. Season with salt/pepper & a dash of balsamic vinegar (2 tbsps or so). Simmer & stir occasionally to coat & flavor them. Serve hot.

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Baked Whole Chicken & Sautéed Brussels Sprouts

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The Best Baked Chicken Recipe!!

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Glazed Brussels Sprouts
10-15 Brussels Sprouts
1/2 large red onion
1 tsp unrefined coconut oil
Salt/Pepper
Dash of balsamic vinegar

Cut Brussels sprouts in half or quarters & sauté with chopped onion in coconut oil for 5-8 minutes. Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so). Simmer & stir occasionally to coat & flavor them. Serve hot.

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Stuffed Butternut & Glazed Brussels Sprouts


This dinner is super satisfying & won’t leave you overstuffed. (sorry for the blurry photo!)

Stuffed Butternut Squash (serves 2 -3)
Butternut Squash x 2
1 pound organic grass fed beef
1 tsp unrefined coconut oil
3-4 garlic cloves
1/2 large red onion
1 jalapeno (optional)
Salt / Pepper
Chili powder
Onion powder
Organic garlic salt

Cook the Butternut Squash (cut in half & seeds scooped out) for 35 min at 400 deg.  In meantime saute garlic, onion & jalapeno in coconut oil (4 minutes) until softened.  Add meat & cook until browned.  Add all spices & simmer for a few minutes.  Once the squash has cooled peel off skins & chop length wise into serving size pieces.  Place the meat mixture on top & top with Bragg’s Nutrition Flakes for a cheesy finish.

Glazed Brussels Sprouts
Brussels Sprouts
1 tsp unrefined coconut oil
Salt/Pepper
Dash of balsamic vinegar

Cut Brussels sprouts in half & saute in coconut oil for  4-5 minutes.  Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so).  Simmer & stir occasionally to coat & flavor them.  Serve hot.

 

 

 

 

 

 

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