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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Crunchy Italian Garlic-Roasted Broccoli

Growing up, my mom made dinners from scratch and she was always trying new things in the kitchen. She even catered for a while and her food is still some of the best I’ve ever eaten.

I’m so thankful to have been grown and fed fruits, vegetables, bean soups and lean meats, and all kinds of delicious, healthy food. And my mom’s food is so full of flavor, everything tastes great, especially the healthy stuff.

I always aim to please at my dinner table and when recipes turn out amazing, I can never wait to share them. So, here it is. My newest broccoli creation. The topping is crunchy and yummy and the broccoli is full of garlic flavor and has a nutty, browned coating because it’s baked. Yum.

Crunchy Italian Garlic-Roasted Broccoli

  • 2 1/2 cups broccoli, cut into small bite-sized piecesCrunchy Italian Garlic-Roasted Broccoli
  • 1 teaspoon garlic powder
  • 3 tablespoons avocado oil
  • 1/4 cup gluten-free panko bread crumbs
  • salt and pepper

Mix the broccoli, garlic and 2 tablespoons avocado oil. Sprinkle salt and pepper and bake in the oven at 400 for 15 minutes.

In a separate bowl, add the rest of the almond oil and the bread crumbs. Sprinkle with salt and pepper and mix again. Remove the broccoli from the oven and pour the bread crumb mixture over top. Bake another 5 minutes and serve.

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

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BBQ Rub Sweet Potatoes

Sweet potatoes are filling and delicious, we eat them several times a week in our house. Raw and roasted are my favorite (seriously, try a bite raw sometime.)

For something new, I added BBQ rub to the oil and sweet potatoes before the oven and yum. I cannot wait to make them again. Here’s the recipe!

BBQ Rub Sweet PotatoesIMG_20171003_145521

  • 1 sweet potato, skinned and sliced
  • 1 tablespoon coconut oil
  • 1-2 tablespoons dry BBQ rub

In a small bowl, combine everything and lay on a parchment-lined baking sheet. Roast at 400 degrees for 20 minutes. So easy, so good. Enjoy!

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

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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!

Want a paperback copy? Reply in the comments and I’ll send you one!

Oven-Roasted Garlic Lemon Pepper Broccoli

It’s early Saturday morning but I can’t stop dreaming about the broccoli from dinner last night. Broccoli you say? Yes!

So I love broccoli, steamed, raw, and otherwise. My hubby, not so much. This recipe though? He told me how great he thought it was and I was floored to say the least.

This broccoli side is the easiest and tastiest. Just toss together a few ingredients and bake in the oven creating a crispy, crunchy, nutty flavor. This is going to be a new weekly staple for sure.

Oven Roasted Garlic Lemon Pepper BroccoliIMG_20170623_190647

  • 3 cups broccoli florets
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Mix all ingredients together and bake at 400 degrees for 30 minutes and enjoy!

Do you like this recipe? Check out my soup and salad book! You can read it for free this weekend (6/24 & 25.)

And here’s my other book too:

Roasted Rosemary Carrots

Cooked carrots are easy and delicious, but I never really liked them. That is, until I started experimenting. These baked carrots are savory and yummy not to mention easy and quick.

Roasted Rosemary CarrotsIMG_20170430_171116 (2)

  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • dash of salt and pepper
  • 3 carrots, peeled and sliced

Toss ingredients together and spread out on a small baking sheet pan. Bake at 375 degrees for 20 minutes or until tender.

For sweet cooked carrots, check out these sweet and spicy carrots.

If you like these recipes, check out my books! Ebooks are available on Amazon. For a paperback version, leave me a comment or contact me directly!

Christmas Sides To Satisfy Everyone: 4 Sides In Under 40 Minutes

Holiday entertaining this year? The holidays are chock full of parties, get togethers and various festivities. And the food. The FOOD!

I love party food. Party meals are fun too but can be daunting for a host or hostess. Have no fear! You decide on the main course and dessert, and leave the sides to me! These side dishes are delicious, easy and healthy too.

The first is my mashed potatoes, so good you’d never believe they’re dairy free, gluten free, vegan and paleo. Next is sweet and spicy carrots, followed by bacon and brussels and last but not least, roasted cauliflower.

Emmy’s Mashed Potatoesimg_20161112_172248

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot.

Sweet And Spicy Carrotscarrots

  • 4 carrots, skinned and chopped into rounds
  • 1 cup 100% orange juice of choice
  • 1 tablespoon honey
  • pinch of ginger
  • pinch of cinnamon
  • pinch of cayenne pepper

In a small sauce pan on medium/high heat, simmer all the ingredients together until the juice evaporates and the carrots are soft, or about 20 minutes

 

Baked Bacon And Brussel Sprouts 

babBaked 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 375 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.

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 becomes almost nutty.

  • 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 about 375 degrees. Combine ingredients together in a bowl. Cover a baking sheet with aluminum foil (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- about 25 minutes.

Regulars in my house, these veggies are some of my favorites. From my kitchen to yours, Merry Christmas and Happy Holidays!

 

4 Ingredient Homemade Orange Cranberry Sauce

Thanksgiving dinner is this time next week, can you even believe it? Turkey, delicious sides and sweets are the stuff of this feast and I love it.

These cranberries have only 4 ingredients, really letting the cranberry flavor shine through with just a hint of orange. Cook them up quickly and easily for a holiday side or a sidedish for a weeknight meal.

Cranberry Orange Sauce

  • 1 bag fresh cranberries
  • 1 cup orange juice
  • 1/2 cup honey (or Vegan preference)
  • pinch of salt

In a medium sauce pan on medium heat, add the ingredients and cook for about 20 minutes or until at least half of the cranberries have popped. Garnish with some mandarin oranges and enjoy!

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

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