Warm Broccoli and Brussels Sprout Salad
Cut broccoli into florets, and steam until tender crisp.
Cook bacon and reserve grease.
In a bowl mix Dijon and Vinegar until smooth, add 1 tbsp of reserved bacon grease and blend. Add in broccoli, brussels, apples and mix well. Top with almonds and crumbled bacon. Serve warm.
Apple Cinnamon Almond Flour Crepes
Heat a skillet over medium heat. 1/2 Tbsp Coconut Oil, Apple, and sprinkle with cinnamon. Cook until apples are soft and fragrant. Set Aside
In a bowl add Almond Flour. Add one egg and 1/2 the milk, mix till smooth. Add the remaining egg and milk, mix till smooth. Add Vanilla and blend. Heat a crepe pan over medium heat. Add 1/4-1/3 Tbsp Coconut oil. Pour half the crepe batter into the center of the pan. Using a crepe tool, spread the batter evenly. Once it begins to brown and solidify, flip. Fold on pan and remove. Repeat.
Top Crepes with Apple Mixture and Sprinkle with Chopped Almonds
I have been on a kick of cooking all our dinners on the grill. It's the end of summer, and it's hot. The thought of turning on the oven or stove and adding more heat to my house seems like a bad idea. My solution; move the cooking outside.
I have this great little grill pan that I use for veggies on the grill quite a bit. You could also use a cast iron skillet, or other grill safe pan. I like this one because it has holes in it that let the juiced run out, leaving a bit more crisp on the edges of my veggies.
Brussels sprouts are in season here in Colorado. They are at their peak of nutrient, and taste perfection...(HINT: and on sale). They are also another one of those veggies that my kiddos can't seem to get enough of.
If you haven't tried Brussel Sprouts, my 5 and 8 year old highly recommend them!
To balance the bitter flavor of the brussels, I mixed them into a salad with cranberries, slivered almonds, feta, and a homemade honey balsamic vinaigrette. You could also add some crumbled bacon.
I served this with cast iron skillet cooked rosemary pork chops, and simple polenta with butter and salt. Not a complaint in the house, and no leftovers!!!
Grilled Brussels Sprout Salad
1. Heat grill and grill pan over medium heat
2. Slice Brussels lengthways
3. Coat brussels with 2 TBSP olive oil and minced garlic. Season with Salt and Pepper
4. When grill pan is hot, toss in Brussels. Cook over medium heat stirring occasionally until all brussels slices are soft and cooked through
5. Remove from grill and cool 10 minutes
6. In a bowl, mix together Brussels, Cranberries, Almonds
7. In a mason jar, add dressing ingredients and shake vigorously, until incorporated.
8. Drizzle dressing over salad, and top with Feta.
I don't know about you, but my Kale is loving this rainy Colorado weather. I am having to find creative ways to use up large amounts of it. You can only sauté it in so many different ways before you start to get bored. So today, my 4 year old and I got creative. I have made spinach pesto in the past, both with the addition of basil and without and have always enjoyed it. Today I thought we would try it with Kale. The taste of Kale is a bit rougher than spinach or even chard, but I think the end result is delicious! So does my 4 year old, I couldn't seem to keep her from stealing large spoonfuls from the bowl. This recipe is also dairy free and low glycemic for those of you who need to be cautious. I hope you enjoy this as much as we are.
As most of you who know me know, I am in love with Kale. I love the flavor, the texture, and also its health benefits. It is always a weekly staple (at least) in our home. It is a "superfood" with an amazing nutritional profile that everyone should find a way to include in their diets, especially those who are expecting or breastfeeding.
Kale is rich in Vitamins K (684% DV), A (206% DV), and C (134% DV), Mineral Manganese (26% DV), and provides 121mg of Omega 3 per cup.
Basil is another excellent source of Vitamins K, A, and C, and Minerals Manganese, Iron, Magnesium, and Calcium, and in lower amounts Folate, Potassium, and Zinc.
Medicinally Basil has the benefits of....
Garlic (Allium sativum) is an indispensable culinary herb that not only ads great depth of flavor, but also provides high amounts of B vitamins and Vitamin C, Mineral Manganese and lower amounts of Minerals Copper, Selenium, Phosphorus and Iron.
Medicinally Garlic has the benefits of...
In a Food Processor puree Kale, Basil, Almond, Garlic, Salt and Lemon Juice. As the processor mixes, drizzle in Olive Oil until desired consistency. Refrigerate and use on pasta, meats, pizza, sandwiches, etc...
NOTE 1: I LOVE GARLIC, so there is A LOT in here. If you are not a huge fan, you can cut the amount down to 6 cloves, but honestly I don't think I would go more than 8 if you are thinking you just LOVE garlic. It's A LOT in this recipe.
NOTE 2: Almonds are just what I had on hand, but feel free to add traditional Pine Nuts, Walnuts, or Pecans.
NOTE 3: You could also add Parmesan to the recipe, I prefer to add mine on top.
NOTE 4: This is a LARGE batch and I ended up freezing more 3/4 of the recipe.