Best Brussels EVER!!!

If you are new to the blog, you will not know that my family and I LOVE Brussels Sprouts! I have made different recipes, which we all love and you can find them on the blog! 

This past week while visiting our local Trader's Joe, a worker and I were discussing different ways to cook them! I love how helpful and knowledgeable Trader Joe's employees are!!! 

Anyway, he asked me if I had ever tried soaking the Brussels Sprouts in Olive Oil prior to baking them. I hadn't. I always just mix Olive Oil and spice and pour on the Sprouts and baked, never soaked them and was so excited to try it out!!!!

The Ingredients:

Brussels Sprouts

Olive Oil

Salt and Pepper

Parsley

Mozzarella or Parmesan

The Directions:

Cut Brussels Sprouts into forths. In a large bowl mix Olive Oil and Brussels Sprouts. Let soak for 20 - 30 minutes. Pour extra Olive Oil out of bowl and add seasonings. Spread the Sprouts out on cookie sheet and bake for 25 - 30 minutes at 350 degrees. Take Sprouts out and add cheese and more parsley. Bake for another 15 - 20 minutes. Cheese will get crispy. 

Cheese is optional! 

Enjoy!!! These are now our favorite way to cook Brussels Sprouts!!! 

Broccoli and Cauliflower Stew

This soup turned into an unload the fridge stew! I had 1/2 a head of broccoli, a whole head of cauliflower, 3 carrots, 1/2 smaller zucchini, 1/2 onion, and a can of tomatoes.

With the right seasonings and the tender meat those vegetables were turned into a delicious stew that my boys enjoyed!

The Ingredients:
1 lb stew meat
1/2 head of broccoli
1 head of cauliflower
3 carrots, chopped
1/2 zucchini, diced
1/2 onion, minced
a can of diced tomatoes
3 cups chicken broth
a 1/2 can of tomato sauce
garlic powder
pepper
chili powder
nutmeg

The Directions:
In a large pot start browning the stew meat. Once all the sides are browned add the onion, garlic powder and nutmeg and continue to cook. After 5 minutes add the tomatoes, tomato sauce and chicken broth. Bring to a boil and let boil for 5 minutes. Add all the vegetables and seasonings. If the liquid does not cover all the vegetables add more broth or add more water. Boil until vegetables are tender. Then serve and ENJOY!

Salmon Chowder

This soup was really tasty but please do not smell the soup before eating!  Hubby and I were both nervous to try the soup because of the EXTREME fish smell but really were glad that we decided to give it a try. It tasted WONDERFUL!!! 

The Ingredients:

1 lb turkey bacon, diced (Regular bacon would do, but I don't eat PIG!)

1 lb of salmon fillets (skin and bones removed)

1 ½ cups leeks, sliced

2 cups carrots, diced into small pieces

3 cups chicken stock

1 13.5 oz can full fat coconut milk

1 tablespoon fresh or dried dill

black pepper to taste

The Directions:

In a large soup pot, cook the diced turkey bacon until browned and crispy.  Add the leeks and continue to saute until the leeks are tender.  Add the carrots and cook for another 3-4 minutes.  Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer.  Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart.  Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.  


Part of: Monday Mania

Peppermint Coconut Blondies

Last year, I made Peppermint Blondies and they were Ah-MAZING and a huge hit!!! I did not post the recipe because the ingredients were not the best. They had some goods but lots of bads! I wanted to alter the recipe last year but just ran out of time! 

Many people that had the blondies last year have been requesting me to make some and quickly! After a few weeks of playing around with the recipe, I have come up with a good one and one that worked on the first time!!! :) BONUS!!!! 

Might I add that these are my FAVORITE gluten free, sugar (white or brown sugar) free dessert

The Ingredients:
1 cup Coconut Butter or Tropical Traditions Coconut Cream Concentrate (same thing!)
3 eggs
6 Medjool dates
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup unsweetened coconut (I did not toast but toasted would be yummy!)
1/2 cup mini chocolate chips (I found dairy free soy free at whole foods)
1 1/2 tsp all natural vanilla extract
3 drops liquid stevia extract
2 tsp pure peppermint extract
1/2 cup chopped walnuts
4 candy canes smashed

For the date mixture:
6 Medjool dates, pitted
1/2 tsp all natural vanilla extract
1 tablespoon coconut oil

The Directions:


Preheat oven to 325 degrees.
In a medium sized mixing bowl, blend eggs, vanilla extract, salt, and baking soda together with a hand mixer. Add in one cup coconut cream concentrate and mix batter with a spatula until creamy.
Add in date mixture (*see above). Add in three drops of liquid stevia (we prefer the whole foods brand) and pure peppermint extract. While stirring the batter, add in the coconut, chocolate chips and chopped walnuts and continue to mix until evenly distributed.


Lightly grease a 9x9 pyrex baking dish with coconut oil. Pour batter into baking dish. Top with smashed candy cane chunks (*see below) and bake at 325 for 20-25 minutes, test center with a tooth pick.


ENJOY!!!!

The blondies would be just as good without the chocolate if you choose to leave them out but sure does add just a little treat! Same with the Candy Canes. Hubby is not a fan so he picks them off! 

*** CANDY CANES --- When adding the Candy Canes on top DO NOT add the loose powder. It will create a melted crust that is real sticky. Just sift through and keep the chunks! :) 


Part of: Monday Mania, Fat Tuesday

Veggie-full Meatloaf

I made a delicious veggie filled meatloaf! If you have been following my blog for awhile you know that I love sneaking veggies into dishes, even though my boys love vegetables! 

This recipe has 1 cup of carrots, 1 cup of Trader Joe's Harvest blend, 1 cup celery, 1/2 onion minced, 2 garlic cloves. Then I went and added another veggie to the side - Green beans!!! 

Hubby was a HUGE fan of this meatloaf and said the flavor was unreal! :) Thanks babe!

The Ingredients:

1 - 1 1/2 lb ground beef

1 cup minced carrots

1 cup minced celery

1/2 onion, minced

1 - 2 cloves garlic

1/2 green bell pepper, minced

2 eggs

basil

garlic

1 can of tomato sauce

1/4 cup of Almond Meal (optional)

The Directions:

Mince all the vegetables in the food processor and add to large mixing bowl. In a small bowl add eggs and mix until the yolk and white are mixed evenly. Add egg to the vegetables and also add the meat. Mix well. Add Almond Meal and seasonings and 3/4 tomato sauce. Mix well. 

In a greased pan add the meatloaf to the pan and form the meat. Top the meatloaf with the remaining 1/4 tomato sauce. 

Cover and bake at 375 degrees for 30 minutes. Take off cover and bake for another 20 minutes or until the meat is completely cooked. 

ENJOY!!!

Please note - I have a VERY hot and quick cooking oven. Times may need to be adjusted. 

German Apple Muffins

Several weeks ago Civilized Caveman posted this wonderful picture and recipe for German Apple Pancakes! I knew that it was a must try since hubby and I love German Apple Pancakes.

Don't those just look amazing?

The day finally came where I had energy and all the ingredients to make these beauties... But mine did not turn out as fluffy or pancake like. Mine were more like muffins but that might be my fault since I changed just a few things to the recipe. I think that my Baking Soda has gone bad and did not allow the pancakes to rise like the above picture but WOW were they still good!!! 

They were still a sweet treat that everyone enjoyed!!! 


Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp date mixture (2 dates microwaved in water and mushed)
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans or walnuts

The Directions:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Date Mixture
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey  
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy