easy recipe

Dinner, Lunch, Recipes, Vegan, Vegetarian

Roasted Brussels Sprouts

Sorry for the lack of posts this week! I just arrived home from a wonderful wedding weekend in Kansas. I had the best time celebrating Jocelyn & Ryan and eating my way through Kansas and Missouri with new friends!

Jocelyn-&-RyanCongratulations to the blushing bride and groom! (Photo credit: Farfum)

Jocelyn-&-Ryan-WeddingWith Jocelyn and her gorgeous bridesmaids! Ashley, Nicole, Jocelyn, & me!

Jocelyn-&-Ryan-Wedding1Highlight of the night before the wedding: getting photo-bombed by the camo convention at the bar! I want need a ghillie suit!

If you follow me on Instagram, you may have noticed one of my fav lunch spots: Zinc Cafe. My best friend Taryn and I ALWAYS get the roasted brussels sprouts when we’re there. We are completely hooked! The last time I was at Zinc I asked the chef what the Brussels sprouts were prepared with and he said “just a little olive oil, salt, and pepper!” I actually couldn’t believe it because they’re so flavorful, so I had to take to my own kitchen to recreate my fav lunch for you guys. The roasted Brussels Sprouts at Zinc are always chilled and tossed with cannellini beans, which is totally to die for. I decided to serve my roasted Brussels and beans over some fluffy quinoa to make this a perfectly portioned lunch or dinner for anyone following the Rabbit Food Pyramid guidelines for weight loss or maintenance!
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Roasted Brussels Sprouts
Serves 1

2 cups Brussels sprouts, halved
1 Tbsp extra virgin olive oil
1/4 tsp ground sea salt
1/8 tsp ground black pepper

Preheat oven to 400 degrees. Cut brussels sprouts in half and coat with olive oil, salt, and pepper. Place the Brussels sprouts cut side down on a rimmed baking sheet and transfer to the oven. Bake for 25-30 minutes stirring occasionally (2-3 times) until browned and crispy. Remove from oven and serve immediately

Make it a Rabbit Food approved meal:
Serve Roasted Brussels Sprouts over
1/2 cup cooked cannellini beans
1/2 cup cooked quinoa

The Rabbit Food Pyramid Breakdown
Produce: Brussels sprouts
Whole Grain: quinoa
Protein: cannellini beans
Plant Based Fat: olive oil

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Recipes, Snacks, Treats, Vegan

Vegan Cookie Dough Bites

If you’re craving something sinful, there is always a healthier alternative to satisfy your craving. These Vegan Cookie Dough Bites are made with cashews and oats and don’t contain any refined sugar, butter, or eggs. Just 100% plant based ingredients that not only satisfy your sweet tooth, but provide nutrients and energy as well!

I posted a picture of the dough on Instagram last week and promised a recipe by the “next week.” Well ladies and gentlemen, that did not happen. You see, I loved it so much that I ate the entire bowl before I could even photograph it! Actually, I didn’t even roll it into bites at that point!!! It was just one of those days, and healthy vegan cookie dough solved all of my problems, haha. As promised, here’s the recipe!

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Vegan Cookie Dough Bites
Makes 8 bites

1/2 cup raw unsalted cashews
1/4 cup rolled oats
1/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp pure vanilla extract
3 Tbsp pure maple syrup
2 Tbsp dark chocolate chips

Combine cashews, oats, flour, and salt and grind in a food processor until becomes fine. Add maple syrup and vanilla and process until well combined and dough starts to form. Transfer the dough to a bow and fold in the chocolate chips. Form the dough into 1 tablespoon size balls. Store in refrigerator.

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