Toasted Pecan Brussels Sprouts

January 18, 2012 by  
Filed under Featured, Paleo, Recipes

Brussels Sprouts are one of my favorite winter vegetables. In the past I would enjoy them steamed and dipped in mayonnaise. Since we no longer eat dairy, this is one of the new ways we prepare them. Most of all, very Daniel. 
Brussels


Toasted Pecan Brussels Sprouts
2 Tbs EVOO
1-2 c Brussels Sprouts, cleaned and scored
3-4 cloves of garlic, pealed and sliced 
1 C pecan halves
red pepper flakes
salt
pepper


Saute your pecans in EVOO with the garlic on low. While you are sauteing  them, steam your Brussels Sprouts the way you seem fit. For times sake, I microwaved them in a bowel with an inch of water covered in saran wrap for 3 minutes. 

Add Brussels Sprouts to pan just long enough to coat them well with the EVOO, add spices and brown the Brussels Sprouts a little. 


~ Have a happy mouth. 
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Spice Infused Roasted Cauliflower

January 18, 2012 by  
Filed under Featured, Paleo, Recipes

I am good. Just sayin. This is by far the best prepared cauliflower I have ever made.

Roasted Cauliflower

Spice Infused Roasted Cauliflower

1 head of cauliflower, washed and disassembled….:)

4 Tbs EVOO

lots of red pepper flake

pepper

garlic salt

cayenne pepper

 

Pre heat your oven to 350. Mix all ingredients in a bowl, coating the cauliflower well. Line a cookie sheet and bake for 15-20 minutes, or longer if desired.

 

Thank me later.

 

~ have a happy mouth

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Dirty “Rice”

September 13, 2011 by  
Filed under Featured, Recipes

Minus the rice.

Ever since I saw this recipe on http://nomnompaleo.com I have wanted to try it. I am pleased to announce that it has officially made it into our favorites list. I made a few adaptations from Nom Nom’s recipe, which I am sure had even more in depth flavor. I didn’t use the basil, ginger or mint simply because I did not want to go back to the store.

 

 

As we were enjoying this dish we were laughing because people often feel we don’t eat anything. They apparently can’t wrap their minds around the fact that there are so many healthy options. Organic meat, fruits and vegis….nuff said.

 

My son even was asking for seconds, thirds as well as wanting it for his lunch the following day. We ate this on its own with a side of Organic Honeydew Melon…..we all had happy mouths.

Ingredients

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”

1 large carrot, cut into small dice

1 small onion, minced

4 ounces of sliced mushrooms

2 scallions, thinly sliced

2 tablespoons of chopped cilantro leaves

2 servings meat ( I used a spicy organic no nitrate sausage which was AMAZING!)

Thinly sliced egg omelet made from 2 eggs, salt, and pepper

1-2 tablespoons of coconut aminos

Kosher salt

Freshly ground black pepper

1-2 tablespoons of coconut oil, or ghee

1 Tablespoon Red Pepper flake ( optional)

Directions:

Fry egg, let cool, cut into strips.

Put 1 head of cauliflower in the food processor and pulse until it is “rice size”.

Dice the carrot and onion. Saute them in a pan ( I recommend cast Iron) with FOC ( Fat of Choice) I used EVOO.

While they are sauteed, slice your mushrooms, scallions and chop your cilantro leaves.

Dice and saute your sausage. ( the meat is your preference.)

After the carrot and onion have sauteed for a bit, add the sliced mushrooms. Add S&P.

Once the mushrooms have browned, ( roughly 8-10 minutes) add the rest of the ingredients. Add 2 Tablespoons of coconut aminos, I used Coconut Mana from Eureka Natural Foods.

~ Have a happy mouth!

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