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Crispy Lemon Roasted Brussels Sprouts. I am a HUGE Brussels Sprouts fan.

Crispy Lemon Roasted Brussels Sprouts

You could almost call me a fanatic. I literally jump at the chance to order or makes these delicious little morsels all the time. Last year for Thanksgiving I was in Chicago with a bunch of my extended family. I announced that I was going to be make Brussels Sprouts for one of the many side dishes and my Uncle just about freaked out. At first I was totally offended and then came to terms with the fact that most people probably haven’t ever had life changing Brussels Sprouts. Well, it’s safe to say that my Uncle is now a total Brussels Sprouts convert. Here’s my step by step guide on how to make the perfect Crispy Lemon Roasted Brussels Sprouts… First you’re going to cut off the bottoms of each one, and then cut them in half. Throw them into a 450 degree oven and let them start working their magic.

About 15 minutes until the roasting process, take the baking sheet out and give the Brussels a little shake or move them around with a wooden spoon. Skirlie – fast savoury oats — Mostly Eating. Skirlie is an old-fashioned savoury oat dish from Scotland made with oats and onions cooked in butter or dripping.

Skirlie – fast savoury oats — Mostly Eating

I’ve been experimenting with this again recently made with olive oil, fresh herbs and a few extra veggies. It’s ridiculously easy to make, healthy and far easier to wash up than porridge. Skirlie has a different texture to porridge; it’s a little moist but also chewy, more like the consistency of cooked brown rice. Ergo, if you aren’t keen on porridge in all its gloopiness you may find that you enjoy skirlie. Likewise die hard porridge fans may find it takes a few mouthfuls to get used to. That gelatinous wobble of properly made porridge comes from the beta glucan in the oats, a type of soluble fibre that becomes jelly-like when moist.

Oats love the temperate UK climate, growing over the winter months with about half of the crop going for human consumption and half for animal feed (there’s more info on UK arable crops from DEFRA if you’re interested). Add the thyme leaves. Asian Slaw with Ginger-Peanut Dressing l Once Upon A Chef. Hi All, Here’s the Asian Slaw that I mentioned in last week’s Coconut Shrimp post.

Asian Slaw with Ginger-Peanut Dressing l Once Upon A Chef

As you can see, it’s a great way to eat your colors…and it’s every bit as delicious as it is healthful. I know the list of ingredients looks long but please don’t let that discourage you! The great thing about this recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame. There’s a bit of chopping involved — some scallions, peanuts, a red pepper and cilantro — but it doesn’t take long. You begin by making the dressing. Next, combine the coleslaw, shredded carrots, red pepper, edamame, scallions, cilantro and peanuts in a large bowl.

Toss the slaw with the dressing and let it sit for at least ten minutes; this allows the vegetables to soak up the flavor. That’s all there is to it. Enjoy! Servings: 6 as a side dish Ingredients For the Dressing For the Slaw Instructions Add your review or comment! A Spicy Snack - freutcake. You may remember me mentioning my quest for healthy snacks back in May when I first posted Chili-Sauce Kale Chips …well my quest is not complete.

A Spicy Snack - freutcake

I still search for new and exciting snack ideas that keep the cravings down and balance all the sweet things I bake. These little chickpeas found over on My New Roots are the most recent addition to my snacking list. They are crunchy, spicy and very full of flavor! I like them served up hot for a satisfying midday snack. {photo by Freutcake} Spicy Chickpeas - Recipe via My New Roots 3 cups or 2 cans chickpeas – drained, rinsed & patted dry 4 Tbsp. extra virgin olive oil 1 tsp. coarse sea salt 1 tsp. freshly ground black pepper 1 tsp. ground cumin 1/2 tsp. cayenne pepper 2 tsp. dried thyme 1 cup shelled pistachios ( I left out the pistachios this time ) Directions: 1.

For more nutritional info on this recipe visit My New Roots. 415 Cheap and Healthy Snack and Side Dish Recipes. Greatist HQ is pretty much packed with snackers (and healthy snacks!).

415 Cheap and Healthy Snack and Side Dish Recipes

Whether it's a simple rice cake with nut butter or toaster-roasted crunchy chickpeas, we take these healthy recipes to the kitchen every day, and we love 'em. Try some of our snack and side dish recipes at home with these recipes: Snacks Rosemary and Balsamic Baked Mushrooms This simple side dish is perfect alongside a meaty main dish or roasted vegetables. Healthier Lemon Artichoke Dip This healthy dip couldn't get any easier. Cashew-Stuffed Mushrooms This gluten-free and vegan treat tastes as cheesy as the real thing, without any of the dairy. Eggplant Chips with Basil Yogurt Dip Sick of the classic corn chips and salsa? White Bean-Basil Hummus This lighter take on classic hummus will be a staple on the picnic table all summer long. Quinoa Vegetable Stuffed Mushrooms Need a last-minute party snack to ring in the new year?

From baked apples to veggies and dip, we've got 31 healthy snacks all for 100 calories or less. Fresh Corn Casserole. This isn’t technically corn pudding , as it doesn’t use any eggs, but that’s what folks ’round these parts sometimes call it.

Fresh Corn Casserole

It’s getting to be that time of year when corn is in abundance, and neighbors bring by ears of corn like it’s going out of style. And I absolutely love this method of preparing the stuff; you basically slice off the kernels with a sharp knife, then—and this is key—scrape out all the creamy, milky goodness that resides inside the cob. Add a little cream, butter, salt, and pepper, bake in the oven, and you have a crunchy, fresh summer side dish that’s always, always a crowd pleaser. It’s nothing short of heavenly. Let’s make it and you’ll see what I mean! The Cast of Characters: Roastin’ ears of corn (corn that’s still in the husk), heavy cream, butter, salt, and pepper. Start by removing the corn from the husks. Then run your hands around the cobs to remove most of the silks (strands). Just keep going… Until most of the kernels are off.

Now it’s time to salt it. 25 Vegetarian recipes you can cook in under 30 minutes. We are big fans of spending quality time on food and eating.

25 Vegetarian recipes you can cook in under 30 minutes

Eating is one of the most important things you do all day long, so for physical, mental and spiritual health, it is vital to spend time and thought each part of the process from selecting ingredients and recipes, to preparing your food, to enjoying your meals to their fullest. But we also know that sometimes weeknights can be hectic and you want to have some recipes handy that are healthy and delicious but that come together in a hurry when needed. So here you have 25 great vegetarian meals that can be made in 30 minutes or less. © Jaymi Heimbuch1. Roasted Brussels sprouts with orange butter sauce The wonderful flavor of roasted Brussels sprouts is paired with the bright, sweet taste of orange in this quick and simple recipe. . © Jaymi Heimbuch2. . © Jaymi Heimbuch3. . © Jaymi Heimbuch4. . © Jaymi Heimbuch5. . © Jaymi Heimbuch6. . © Jaymi Heimbuch7. . © Jaymi Heimbuch8. . © Jaymi Heimbuch9. . © Jaymi Heimbuch10. . © Jaymi Heimbuch11.

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings?

Spicy Buffalo Cauliflower 'Wings'

Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings.

Green kitchen stories. FindingVegan. Vegetarian foodgawker. Sweet on veg. The Ultimate Vegan Baking Cheat Sheet. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes. Dad’s going to remember exactly why he loves steak and potatoes when you serve him these.

Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes

And you (along with the kids, fingers crossed!) Will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1.

Skinny Mashed Potatoes. Mashed potatoes are one of my favorite things to eat on Thanksgiving, but this year since I am pregnant and on a really strict low carb diet (for my diabetes) real mashed potatoes are out (bummer).

Skinny Mashed Potatoes

I recently started researching alternatives to some of my favorite dishes because there is NO way my plate will be without a big ole pile of mash potatoes. I came across this recipe that uses cauliflower instead of potatoes. Hmmm not a big cauliflower fan so I wasn't sure. If there is a choice of either celery or cauliflower in a veggie dish 9 times out of 10 I will choose the celery. BUT I decided to give it a try since the reviews were outstanding. ***BEST MOCK mashed potatoes I have ever had! What you will need: 1 head of cauliflower 1 tablespoon of cream cheese1/4 cup grated Parmesan cheese1/2 teaspoon of minced garlic1/2 teaspoon of salt5 or so dashes of pepperChives for garnish Directions:Wash and cut cauliflower into small pieces. These were seriously unbelievable!

Cauliflower Crust Pizza. I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!

Source: Eat. Avocado Mac and Cheese Recipe. Stovetop Avocado Mac and Cheese My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make.

The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Stovetop Avocado Mac and Cheese Yield: Serves 4-6Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes Creamy, cheesy, and easy Avocado Mac and Cheese! If you like this Stove Top Avocado Mac and Cheese, you might also like: Broccoli Pesto. © 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Why change a winning concept? Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor.

Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick. The Best Broccoli of Your Life. November 10, 2008 | By Adam Roberts | 331 Comments You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. So what did I do to the broccoli to make it taste so good?

I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case.

Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. Double Broccoli Quinoa Recipe. Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe.

White bean quinoa burger with basil aioli. Love That Quinoa Burger!