Lemon Pepper Brussels Sprouts

Try these, even if you don’t like Brussels sprouts. Trust me! They aren’t mushy and they aren’t soggy. These Brussels are crispy and delicious. And, super easy.

Brussels sprouts are in season in the Fall so get some soon and try this recipe. Just toss the brussels with some oil and lemon pepper and bake them, they’re that quick.

Lemon Pepper Brussels Sproutsbrussels

  • 2 cups Brussels sprouts, destemmed and quartered
  • 2 tablespoons Almond oil
  • 1 1/2 tablespoons lemon pepper

Incorporate and mix together in a bowl. Spread out onto a parchment paper-lined baking pan and bake at 400 degrees for 20 minutes or until crispy and browning.

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BBQ Rub Baby Potatoes

I love to have lots of vegetable sides with my lunches and dinners (well, breakfast too!) I’m always testing new things and coming up with and mixing different flavors together. I have really been loving a BBQ dry rub with things like potatoes, on chicken and even in  homemade BBQ sauce.

When this turned out to be delicious, I was excited but not surprised. The flavor reminds me of summer and is easy and quick to prep, and cook.

BBQ Rub Baby Potatoes

  • 2 1/2 cups baby potatoes, halved
  • 3 teaspoons dry BBQ rub
  • 1 tablespoon olive oil

Mix everything together in a bowl and transfer to a parchment-lined cookie sheet. Bake at 400 degrees for 25 minutes and enjoy!

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Broccoli with Sesame Dressing

I love broccoli, but I know not everyone does (my husband included.) So, broccoli gets a makeover every time I make it.

Sometimes it’s oven-roasted with lemon and spices, and other times, topped with cheese and pepper.

This time, it got a little Chinese spin with take out flavor and toasted sesame seeds to finish. Try this broccoli for a new take on a healthy, yummy side.

Sesame with Dressing Broccoli

  • 2 cups fresh broccoli florets

For the sauce:

  • 1/4 teaspoon rice vinegar
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • pinch of salt and pepper
  • shake or two of toasted sesame seeds

Steam the broccoli. (If you don’t have a steamer, I “steam” by adding about 1 inch of water to the bottom of a sauce pan with the broccoli, and turning the heat on high. Once the water is boiling, I stir the broccoli a couple times and cook until you can pretty easily insert a fork.)

For the sauce, mix the remaining ingredients together. Pour over the steamed broccoli, and add toasted sesame seeds to top.

Like this recipe? Check out my other books, and watch for more to come!

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Sauteed, and Sliced Zucchini, Onion, and Mushroom

Are there any foods you like the smell of, but not the taste? This was me, and mushrooms. My Mom loved them, and sauteed them often, but as much as I liked the smell, I never wanted to eat them. Then came this dish.

This side dish was made for me by a friend, and I’ve loved mushrooms (and onions) ever since. These vegetables are a great combo, and all you have to do is sprinkle on some salt and pepper. So good.

Sauteed, and Sliced Zucchini, Onion, and Mushroom

  • 2 tablespoons coconut oil
  • 2 cups sliced, fresh zucchini
  • 2 cups sliced, fresh onion
  • 2 cups sliced, fresh mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large, shallow skillet pan (or wok) add the coconut oil to the pan on medium heat. Add your zucchini slices to the pan, and cook for four minutes or until they have begun to brown. Add the onion slices, and cook for one minute. Last, add the mushrooms, and cook an additional minute. Season with salt and pepper and it’s ready!

Like this recipe? Check out my other books, and watch for more to come!

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Baked Bacon And Brussel Sprouts (Paleo)

You have to try these brussel sprouts,  because bacon. This recipe is a great addition to any meal of the day. With just two ingredients, Baked Bacon And Brussel Sprouts is deliciously crispy and soon to be your favorite!

Baked Bacon And Brussel Sprouts

  • 4 slices bacon, fried
  • 3 cups of brussel sprouts, ends cut off and quartered

Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!

Cut the ends off of the brussel sprouts and then cut in quarters, or so that all the brussel pieces are about equal size. Add them into the pan you fried the bacon in and coat the brussel sprouts with the grease.

Place brussel sprouts on a baking sheet and bake for about 20 minutes in a 350 degree oven or until they begin to brown. In the last 5 minutes, crumble the bacon on top of the brussel sprouts and mix.

Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.

Bacon And Brussel Sprouts (Paleo)

You have to try these brussels sprouts. Because bacon. This recipe is a great addition to any meal of the day. With just two ingredients, Bacon And Brussels Sprouts is deliciously crispy and soon to be your favorite!

Baked Bacon And Brussels Sproutsbab.png

  • 4 slices bacon, fried
  • 3 cups of brussels sprouts, ends cut off and quartered

Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!

Cut the ends off of the brussels sprouts and then cut in quarters, or so that all the brussels pieces are about equal size. Add them into the pan you fried the bacon in and cook the brussels sprouts with the grease.

Cook until warmed through (or a little extra if you like them crispy) and serve hot.

Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.

Roasted Cauliflower

Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and roasts up nutty and delicious.

Roasted Cauliflower

  • 1 head cauliflower, chopped or sliced and broken up into pieces20160504_195431
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2-3 tablespoons olive oil (to coat)

Preheat oven to 400 degrees. Combine ingredients together in a bowl. Cover a baking sheet with parchment paper (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture for about 25 minutes. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

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