Skip to main content

Brussels Sprouts; New Twist on an Old Favorite


     I love, love, love fresh summer veggies. The more we know about our health, the more we are finding fresh options throughout the year. Although nothing is as wonderful as "straight from your own garden" vegetable variety, we can still have great flavor and get our health-on too.

   Ingredients

     10 Brussels Sprouts. Sliced vertically in thirds.
     1 whole Red Pepper. Sliced in two inch chunks.
     10 fresh White or Bella Mushrooms. Sliced.
     1 teaspoon Garlic Salt or 2 crushed cloves of garlic
     1 teaspoon Olive Oil (any variety)
     2 cups of Water

  Directions
   
     Place all of the ingredients into a two quart pot, preferably with a colander-type lid. The lid allows the steam from the vegetables to release. Bring to a boil and steam boil for 7-10 minutes or until the vegetables are at your desired tenderness. Strain vegetables through a colander to eliminate the water and oil. Enjoy.

Have a Happy Health-a-licious Day!






Comments

Popular posts from this blog

The December Adventure to Find a Delicious & Simple Gluten-Free Bread Recipe

Oh my goodness. I have tried a GF bread mix, GF flour, a mix of GF flour and rice flour all...yuck. Still the best GF bread recipe I have is cornbread. In fact, last week we turned it into a jalapeno cornbread. Now we are going to try a jalapeno & cheese cornbread. Amazing!! Add some beans on top and some GF chicken broth on top. Yummy. The Adventure 1. The GF recipe said, put all the dough in ONE bread pan and let rise to the rim and bake. Since I have baked homemade bread in the past, I thought, "Hmm. This sure is alot of dough for only one bread pan." And...it was. As it baked, it rose five inches above the bread pan itself. It browned on the outside and cooked the appropriate time, I took it out and it was not cooked on the inside. I laid it on a cooling rack like instructed, the bread collapsed. Very bizarre. I think the directions on the GF bread back need to be changed. LOL 2. I took an old recipe from my Grandfather and adapted it, adding GF baking flour an...

O-M-Goodness! Dairy-Free, Gluten-Free Chocolate Chip Cookie Pie (75% Sugar-Free)

This so sooo amazing! Of course, I had to tweek it to my dietary needs.  You are going to fall out of your chair at how easy and surprisingly delicious this is. Deep Dish Chocolate Chip Cookie Pie Dairy-Free -  Gluten-Free -  Sugar-Free -  High in fiber and protein -  Low in fat -  250 calories   Ingredients: 3 Cups of Prepared Garbanzo aka Chickpeas (Or 2 cans Garbanzos that have been drained and well rinsed. I used Bush's brand.) 1 cup Quaker Oats Gluten-Free Quick Oats 1/4 cup Unsweetened Applesauce 3 tbsp Coconut Oil 2 tsp Vanilla Extract 1/2 tsp Baking Soda 2 tsp Baking Powder 1/2 tsp Salt (Finely ground sea salt from Sunshine Nutrition Center http://sunshinehealthy.com) 1 1/3 cups Truvia Brown Sugar with Stevia for baking (75% Sugar-Free) 1 Tbs. Molasses 1 cup Semisweet Carob Chips (http://sunshinehealthy.com) Directions:   Preheat Oven to 350     ˚F Combine all ingredients (except the...

Make Ahead & Freeze Gluten Free Recipes.

After 8 months of gluten free eating my husband is on board to cook gluten free meals for me. He is an amazing cook. He is creative, follows the recipe and adds his own flair to make the recipe all his own. He even came in 2nd at a huge chili cook off at our church. He has created two new home recipes for me. Both are make ahead recipes. Both are freezable. In our household we like to cook twice a week. Enough to be evening staple meals for two or three days. With only two of us it makes it easier than most families of 4 or more. With these new freezable recipes we have been trying, we can cook on Sunday and have meals for a month if we choose. These recipes can stay in the freezer for up to 3 months. Pizza Tot Casserole 1 1/2lbs ground beef                                     ...