Roasted Brussels Sprouts

roasted brussels sprouts

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The first time I prepared my own Brussels sprouts, I purchased them on the stalk at a local farmers market. It was pretty fun walking around with that big ol’ thing…feeling all authentic-like! LOL!

Then, before I cooked them I plucked them each from the stalk…washed them, removed the outer leaves. Followed instructions online for trimming the stems and painstakingly cutting each sprout in half and trimming each stem! OMG! What. A. PAIN!

Then….I melted some butter in a skillet and sauteed them up. But….only so many would fit in the pan…so I had to make several separate batches!!! Ahhhhh!!!! 

Don’t get me wrong, they were super yummy….buuuuuuuuuuuuuut…it was a super long time before I ever prepared them again. Because…well….pain in the A$$!

Years later, I decided to try an experiment…forget all the hard work. Just enjoy the dish!

So, here’s how I do it now. No muss, no fuss…enjoy!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Oven Roasted Brussels Sprouts Recipe

Serves 4

(Well, the package says it serves ELEVEN! Lol! And Chad and I ate nearly the whole batch in one sitting…so….let’s just say it’s 4 servings, shall we?!?! Ha!)

INGREDIENTS:

2 lbs of prepared/washed Brussels sprouts (pre-packaged in the produce section)

1/3 cup melted coconut oil (or oil of your choice)

Sea salt, to taste

DIRECTIONS:

Preheat oven to 350 degrees.

Toss Brussels sprouts and oil together in a casserole pan.

Bake uncovered for 30-45 minutes until desired tenderness, stirring occasionally.

Sprinkle with sea salt, and enjoy!

(WARNING: Careful, these babies will burn the crap outta your mouth if you’re not careful. You will be greatly rewarded if  you have enough patience to allow for a few minutes of cooling time. Or just dish up your serving…and then cut each of your sprouts in half before you bite into any of them. These taste way better if your taste buds aren’t burned off! Just sayin.’)

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Indian-Spiced Cauliflower & Yams

Indian-Spiced Cauliflower & Yams

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Makes about 4 servings

INGREDIENTS:
2 large yams, cut into 1/2-inch cubes
1 small head cauliflower, cut into small florets
6 TBSP extra virgin olive oil (or melted coconut oil)
2 tsp cinnamon
2 tsp dried thyme
1 tsp cumin
1 tsp fennel seeds
2 pinches clove powder
Sea salt and black pepper, to taste

*Check out our FREE Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:
Preheat oven to 400 degrees. Grease 2 casserole pans. Add all chopped veggies to a large mixing bowl. Add oil and spices and toss to coat evenly. Spread 1/2 of veggie mixture in each pan. Roast, uncovered, until tender (about 40 minutes). Be sure to stir the veggies every 10 minutes or so. Salt, to taste, and enjoy!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our FREE e-book, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!! Your satisfaction is guaranteed…or your money back!)

Romaine Salad with Hard-Boiled Eggs & Homemade French Dressing

Romaine Salad with Hard-Boiled Eggs & French Dressing

This is a great meal that you can prep ahead of time and have all of the components ready to roll as soon as hunger strikes! It’s incredibly delicious, especially for the tiny amount of work involved (which is how every great meal should be judged, eh?).

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INGREDIENTS:

Romaine lettuce
Homemade French/Catalina Dressing , to taste
Hard-boiled eggs, 2-3 per person
Freshly ground black pepper (optional)

DIRECTIONS:

1. Prepare dressing in advance, if possible. We prefer the flavor after it sits for a day or so.

2. Boil and peel eggs. We use 2-3 eggs per person. We prefer to boil the eggs in advance so they can cool in the fridge completely.

3. Peel and slice eggs. We use an egg slicer in both directions (as shown in photo above).

4. Wash and chop Romaine lettuce.

5. Build salad by placing lettuce on each plate/bowl. Top with dressing and sliced eggs.

6. Sprinkle with (optional) freshly ground black pepper. Enjoy!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Chicken Fajita Salad

chickenfajitasalad

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Serves 6

INGREDIENTS:

1-2 TBSP olive oil or coconut oil
1 1/2 lbs boneless, skinless chicken breasts, cut into thin strips
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 medium onions, cut in half and thinly sliced
4 tsp chili powder
4 tsp ground cumin
1/4 tsp garlic granules
1/4 tsp freshly ground black pepper
1/8 tsp cayenne
1/2 tsp sea salt
6 servings lettuce, chopped

*Grab yourself a copy of our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Heat oil in a large skillet. Brown chicken on both sides and sprinkle with salt/pepper. Add dry seasonings and stir.

Add veggies and stir. Cover and cook over medium heat about 10 minutes until veggies tender; stir occasionally.

This salad is delicious topped with this homemade Creamy Italian Dressing! Mmmm….mmmmm…mmmmm!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)