Roasted Brussel Sprouts

The cool nights have started descending upon us and the Brussels sprout stalks are full of yummy delicious sprouts.  Below please find my absolute favorite way to eat Brussels sprouts!  Super easy and very delicious, sure to sway even the pickiest of eaters. 




Preheat Oven to 375 degrees

Remove any less than desirable outer leaves of the Brussels sprouts
Cut off ends and then cut in half.  (Be sure to leave those outer leaves that separate.  Those are the best part!  Brussels Sprout chips!)
Lay on sheet pan drizzled in olive oil. 
Sprinkle with salt then another drizzle of oil.

Cook for 40 minutes until properly browned.  Flip at least once during this time. 

Once out of the oven, quickly and lightly drizzle with Apple Cider Vinegar. 

Enjoy!

Grilled Corn and Chipolte Salsa

 A delicious end of the summer treat that works great as a dip on its own but is also hearty enough to stand up to accompany beef or chicken.  Experiment with your favorite way to use this great taste of summer. 




Grilled Corn and Chipolte Salsa

2 Ears of Grilled Corn
1/2 cup chopped Garden tomatoes
1/4 cup chopped Cilantro
1 Chipolte in Adobo Sauce
1 Tb of Adobo Sauce
1 Tb of Apple Cider Vinegar
1 tsp of Salt

Ingredient Explanation:  Chipolte in adobo is found in a small can.  Usually in the Mexican section of your grocery story.  For this recipe you will need to get one whole chipolte out and 1 Tb of the sauce.  Refridgerate the rest of the can in a plastic container and will stay for weeks. 

1. Slice corn off of the cob and separate into individual kernels.  Make sure to remove any stray silk that makes its way into the bowl.



2. Add tomatoes, cilantro, chipolte, adobo sauce, apple cider vinegar and salt.



3. Stir to combine and let sit for 15 minutes before serving.

In addition to being a great topping to beef or chicken, one of my favorite accompaniments is the Harvest Quiche!

Back to School Smoothies

These frozen smoothies are the perfect treat for your back-to-schooler.   They are loaded with healthy ingredients but are super tasty so they'll never know!


Take to School Kale Smoothie

Toss into the blender:

1 banana
1 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup yogurt
3/4 cup almond milk
bunch of kale (this is your preference, start small at first)

Blend for at least 5 minutes.  It may seem like a long time but unless you have a Vitamix, then your standard blender may need a little more time beating some air into this smoothie. 

Portion into 8oz. Ball Freezer containers.  Freeze for at least 4 hours.

Put these little treats in your kiddo's lunch box in the morning with a spoon and by lunchtime they will have thawed into a delicious smoothie!  (I usually pack my son's lunch around 8am and by 11am it is good to go!)