Afraid of Brussels Sprouts?

Afraid of Brussels Sprouts?

DONT BE!

I know we all have this deep connotation that Brussel Sprouts are bitter, stinky and gross. Something we all have had in the back of our minds since childhood. But that just isn't the case! When cooked right, they are wonderful! They are also LOADED with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are one of those foods that will fill you up, without filling you out. 

They are fabulous!

Brussels sprouts are also seriously rich in vitamin C, another anti-cancer agent. One thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories. With that, I will leave you with the amazingly simple delicious recipe for:

-Sautéed Ribbony Brussel Sprouts-

Ingredients:

• 2 oz Pancetta (optional)
• 3 tbs Ghee
• 1/2 + cup sliced red onion
• 1 Tbs fresh Thyme, If you use dry use tsp
• 1 Tbs chopped garlic
• 2 lb. Brussels Sprouts
• 2 tbs water
• 1 tbs + red wine vinegar

Directions:

• In a large pan, cook Pancetta over medium until they become clear. About 2 minutes.
• Melt ghee and add onion and thyme; cook until translucent, 3-5 mins. 
• Add garlic and cook until fragrant about 30 seconds. 
• Add Brussels sprouts and season with Pink Himalayan salt and pepper to taste. 
• Add water, cover and cook sprouts until tender about 5 minutes. 
• Stir in vinegar and serve warm.

You wont be disappointed. 

WALLA!

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Summer Corn Salad

Summertime is salad experimenting time for me. Why stick with the usual leafy salads? Which I love by the way! But sometimes you need to whoop it up. Corn is versatile, sweet and delicious. Is there really anyone who doesn't LOVE it? It's gotten such a bad rap over the years with being GMO. Just buy NON GMO organic and enjoy it! 

When I saw a recipe for a corn salad I thought to myself, THIS IS IT! I had to revise the recipe make to my own and add some zing and tastiness! I always need the tasty! 

The final recipe is light, refreshing and delicious. 

This is SOOO YUMMY!  I LOVE CORN!!! 

Makes 5-6 servings

Ingredients;

• 4 ears corn, husked and cleaned
• 1 pint grape tomatoes, halved
• 2 tbs fresh basil, chopped
• 4 tsp olive oil
• 3 tsp red wine vinegar
• 4 oz crumbled feta cheese
• 1/2 tsp ground black pepper
• 1/2 tsp pink himalayan salt

Taste the dressing as you make it. If you like MORE zing, add more vinegar, less zing add less. Make it how YOU like it. That is key. 

Directions;

• Place your grill on high. Grilling adds flavor. Or heat your oven to 350 degrees.
• Wrap each cleaned ear of corn in aluminum foil. The entire cob needs be covered with just one layer so it will steam the kernels.

• Grill or cook all wrapped ears for about five minutes per side, turning occasionally.
• Remove the corn from the grill or oven and let it cool.
• Stand the corn upright in a large bowl, and holding the top of the corn, use a sharp knife to cut off the kernels from top to bottom. Discard cobs. You will have about 2 1/2 cups corn kernels for the salad.

• Add the tomatoes, basil, olive oil, red wine vinegar, feta, pink salt, and pepper to the bowl of corn. Lightly toss.
• Serve slightly chilled.

The perfect side with grilled steak, chicken or fish. 

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