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Bacon Molasses Brussels Sprouts

My first memory of Brussels Sprouts is when I was much younger and my Dad put 3 of these little cabbage looking things on my plate. I thought they smelled bad and I took one bite and, well, I think that was my last bite of them until about a year ago. 

I kept seeing so many recipes for roasted brussels sprouts that I finally decided to give them another chance, except this time on my terms! 🙂  My mind has been forever changed. They have quickly become one of my favorite vegetables to eat. 

Bacon Molasses Brussels Sprouts

These little cabbages are so good for you and so quick and easy to incorporate into dishes that I find myself buying them every week!… 

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The Best Lentil Salad Ever

This Lentil Salad is hands down one of the best things I have eaten lately!  I maybe making this every week for the forseeable future!  The recipe is adapted from My New Roots, head on over and check out a blog full of recipes!

Lentil Salad

There were a few things I did not have on hand from the original so I just left them out and it still turned out fantastic.  I am serious you have to give this a try, I promise you will be hooked!!

The Best Lentil Salad Ever
Delicious and healthy lentil salad packed with flavor
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 ¼ C cooked lentils (We use Melissa's brand)
  2. 1 medium red onion, minced
  3. 1/2 C craisins (or raisins, or a mixture of both)
  4. 1/4 C extra virgin olive oil
  5. 1/3 cup apple cider vinegar
  6. 1 Tbsp maple syrup
  7. 1 Tbsp yellow mustard
  8. 2 tsp. salt
  9. 2 tsp. pepper
  10. 1 tsp. ground cumin
  11. 1/2 tsp. turmeric
  12. 1/2 tsp. ground coriander
  13. 1/4 tsp. cayenne pepper
  14. ¼ tsp. ground cloves
  15. 1/4 tsp. nutmeg
  16. ¼ tsp. ground cinnamon
Instructions
  1. Add all the wet ingredients and the spices to a mixing bowl and whisk to combine.
  2. Then add the onions, craisins, and lentils. Stir to evenly incorporate everything.
  3. Ideally you should let the lentil salad sit in the fridge, covered, for a couple of hours before serving.
Notes
  1. Keeps well in the fridge for up to 3 days.
Adapted from My New Roots
Adapted from My New Roots
Saved by the Kale http://savedbythekale.com/
Lentil Salad

Mexican Cabbage

On Monday I tried out this recipe for Mexican Cabbage that I got over at Happy Herbivore.  I’ve actually had the recipe for awhile but it got kind of lost in the shuffle but I came across it the other day and knew it was time to give it a try. The recipe was simple and took no time at all to complete.

I jazzed up my version a little.  I topped it with diced avocado, hot sauce, and I used sweet potato tortilla chips (it’s a good use for those crumbs at the bottom of the bag). It was so so good!  I cannot wait to make it again and in fact I plan to in just a few days!  I’m thinking this time I might add a few things like mushrooms and maybe even some sweet potato to it.  The possibilities are endless.  Enjoy! Here is what mine looked like before I added my extra toppings.

photo (39)

Here’s what you will need….

1/2 whole cabbage

1 whole sweet onion, diced

2 whole garlic cloves

8 ounces tomato sauce

4 ounces green chiles

2 tbsp tomato paste

1 tsp cumin

1/2 tsp oregano

1/4 tsp black pepper

1 cup frozen corn

1 cup black beans, cooked

1/4 cup corn chips

Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.