Greek Salad with Falafel and Quinoa

greek salad with falafel and quinoa

This weather has me craving fresh, vibrant salads that are full of life! Does anyone else FEEL the energy they get from eating leafy greens and ripe, juicy tomatoes?

Greens are some of the most nutrient dense foods on the planet. They are rich in antioxidants and vitamins and iron. They help to detoxify and hydrate the body. And right now at the farmer’s market, there are tons of greens to choose from: mizuna, arugula, spinach, lettuce, baby kale, sorrel and more. If you’re not familiar, they each really do have their own personality. You should be able to ask for a sample of each kind before you buy at your local market.

And if you think salads are what your food eats, don’t worry, you won’t be hungry an hour later. Both the quinoa and chickpeas in the falafel add a healthy dose of plant protein that even my meat-eating man loved.

Falafel are a Middle Eastern/Mediterranean chickpea patty mixed with herbs and spices. Typically, they’re rolled into balls and fried like hushpuppies, but I like mine more like a slider. Our version is made with tons of garlic and enough fresh parsley and cilantro to turn them bright green. They are so fresh and full of flavor. You can dip them in a tzatiki sauce for a snack, wrap in a pita sandwich, or try this amazing-albeit, unexpected – salad.

This Greek Salad with Falafel and Quinoa is great with either green or black olives. It’s light, yet filling – and like most simple meals, since there are only a few ingredients, it’s best to use the highest quality you can. If you had feta on hand, you could add that for another special touch.And our Healthy Harvest Lemon Garlic dressing adds a boost of live active cultures to support digestion.

 

Greek Salad with Falafel and Quinoa
 
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A light, bright vegetarian entree salad for spring and summer.
Author:
Serves: 2-4 servings
Ingredients
  • 6 cloves garlic, peeled
  • 1 (15-ounce) can chickpeas (a.k.a. garbanzo beans), rinsed and drained
  • 1½ cups fresh parsley leaves, tightly-packed
  • 1 cup fresh cilantro leaves, tightly-packed
  • ½ cup diced white or red onion
  • ⅓ cup rice flour
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 1½ teaspoons ground cumin
  • ½ teaspoon black pepper
  • 4-5 tablespoons HH Greek extra virgin olive oil
  • 4 cups greens, washed and chopped
  • 2 cups quinoa, cooked as directed
  • handful HH olives
  • 2-3 small tomatoes, cut in wedges
  • ½ cup red onlon, thinly sliced
Instructions
  1. Add garlic, chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, salt, cumin and black pepper to a food processor. Pulse until smooth and evenly mixed, stopping to scrape down the sides of the bowl if needed. If the mixture is too goeey, add a little more flour. They turn out best if the batter has been chilled, but you fry them right away as well.
  2. Take a spoonful of mixture and form into a small disk with your hands. You could make all your disks on parchment paper first, but I just form them as I drop them into the oil.
  3. Heat oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it is shimmering. (If you add a drop of water to the oil, it should sizzle.) The key to perfect crispiness is a hot pan and not too much oil. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until both sides of the disk are browned. Transfer to a plate. Then repeat with the remaining falafel disks, adding extra oil to the pan if need be.
  4. To prepare, assemble a bed of greens. Top with heaping serving of quinoa. Place tomato wedges and olives evenly around plate. Add falafel. Dress with lemon juice and a liberal drizzle HH Greek or use True Tuscan for an extra special treat. Or try our Lemon Greek dressing. Additionally, you could add crumbled feta.

 

 

Spring Farm-To-Table Frittata

The farmer’s markets have finally started and we couldn’t be more thrilled. I am SO ready for fresh, local produce full of aliveness and vitality. When I eat veggies grown by my community, I can FEEL the energy as I eat it.

And if you think there’s not much in season yet, think again! I made this Spring Farm To Table Fritatta mostly with ingredients from yesterday’s Boulder County Farmer’s Market 

We got spinach from Toohey & Sons Organic, shallots, mushrooms from Hazel Dell Mushrooms, goat cheese from Haystack Mountain Cheese, and of course our Healthy Harvest Oregano Green Olives.

But no matter what you picked up at the market or have in the fridge, you can use whatever you have on hand to make this frittata. Frittatas are basically an Italian crustless quiche. It’s a one-pan meal that is so quick and easy to make on a Sunday and eat for breakfast or lunch throughout the week. Simply sautee whatever veggies or mix-ins you want, wisk together eggs and cream with a little S&P, then add the eggs to the veggies, pop it in the oven, and voila!

Share your farm to table meals and and tag us on Facebook or Instagram @healthyharvests or by using the hashtag #eatrealfood.

Happy Market Season Everyone!

Spring Farm-To-Table Frittata
 
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A versatile dish that goes from breakfast to dinner and easily works with whatever mix-ins you choose.
Author:
Cuisine: Vegetarian
Serves: 6-8
Ingredients
  • ¾ cup thinly slice shallots or onions
  • 1 cup mushrooms, sliced
  • 1½ cups spinach, washed and chopped
  • 1-2 oz goat cheese
  • 6 large eggs
  • ¾ cup heavy cream
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large skillet, melt butter over medium-high. Add shallots, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Add garlic and stir until fragrant. Add spinach and mushrooms, cook until spinach is wilted. Add olives.
  3. In a medium bowl, whisk together eggs and cream. Add to skillet and stir to combine. Place small dollops of goat cheese evenly around mixture and bake until center of quiche is just set, 30-40 minutes.
  4. Serve warm or at room temperature.

 

Zucchini Roll-ups with Herbed Goat Cheese and Olives

vegetarian zucchini herbed goat cheese rollups with olivesImagine you’re having guests over for dinner and you need a quick snack before the meal is ready…or you’re going to a party and you definitely want to bring something homemade, but it has to be easy…This is the perfect recipe for you. It is light, fresh, and perfect for spring. It looks classy, but takes zero effort. And in the spring and summer, you’ll likely have the ingredients on hand.

You can make these using a saute pan, but grilling the zucchini will really enhance the flavor and eye appeal.

You simply cut the zucchini into 1/2 inch thick slices, brush them with Healthy Harvest Greek Olive Oil, grill a few minutes on each side, add the goat cheese and olive mixture, roll ’em up, and voila!

Related: Read why Healthy Harvest Greek extra virgin olive oil is better

You could add your own favorite herb mixture to a plain chevre, but we took the easy road and used our local favorite Haystack Mountain goat cheese. You’ll find us next to them at the Boulder County Farmer’s Market starting April 1. We can’t wait! Local produce, friends, fresh air…What else could you ask for on a Saturday?

So grab these 3 simple ingredients at your next local market (See our Market Calendar) and let us know how these Zucchini Roll-ups with Herbed Goat Cheese and Olives turned out!

Click here to buy your raw, fermented Greek Koutsourelia Olives for this recipe.

Zucchini Roll-ups with Herbed Goat Cheese and Olives
 
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Quick and easy vegetarian appetizer that looks fancy but takes zero effort.
Author:
Recipe type: Appetizer, Vegetarian
Serves: 8-10 rolls
Ingredients
  • 1 very large or 3 small zucchini
  • Healthy Harvest Greek olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3½ oz. herbed goat cheese (We love local Haystack!)
  • 1½ oz. (about 7 or 8) kalamata olives, finely chopped
Instructions
  1. Preheat grill to high heat or saute pan to medium-high.
  2. Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into ½-inch strips.
  3. Brush both sides of the zucchini pieces liberally with Healthy Harvest Greek olive oil. Season well with salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side.
  4. Remove zucchini from the grill and drape over cooling rack.
  5. Place goat cheese in a medium bowl. Stir olives into the goat cheese.
  6. Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.

 

Savory Lentil Pancakes with Olives

lentil, vegetarian recipe, gluten free

A handful of Healthy Harvest’s Greek koutsourelia olives make a great snack on their own, but adding just a few to a recipe can completely transform its flavor, making it exceptional. Plus, they’ll add a boost of healthy fats and antioxidants.

Related: Read what makes our olive unique here

I love making veggie patties. You might have seen my Spicy Lentil Veggie Burgers last summer. It’s so easy to mix together the ingredients, then leave the bowl in the fridge until you’re ready to fry them. I’ve made a ton of different varieties, but these Savory Lentil Pancakes with Olives are by far my favorite. They are great for breakfast, lunch, or dinner depending on what you pair them with.  I ate them with a side of sautéed swiss chard and loved it, but I think they would be OUTTA THIS WORLD with some Cucumber Yogurt Sauce, so I’ll have to update next time I make them.

vegetarian recipe, vegan, gluten free

This time around, I used red lentils, rinsing them, then boiling for 15 minutes. Then, I drained the cooked lentils as much as I could before adding them to a bowl with the rest of the ingredients.

Here’s where it gets fun. You mash everything together. Now, you can do this with a boring old fork, or dig right in with your hands. The mix should be a batter-like consistency. If it’s too wet to form into patties, simply mix in a little more almond flour.

This recipe is great, because it’s easily adaptable for vegans, people with gluten sensitivities, and everyone else. I used nutritional yeast, almond flour, and rice flour to help bind the mixture, but you could substitute an egg and/or breadcrumbs if you wish. (See recipe for details.)

After the mixture is well incorporated, heat a pan or griddle to just below medium-high, add a tablespoon of Healthy Harvest Greek extra virgin olive oil, and fry until golden brown as you would any other pancake.

Related: UC-Davis Find 86% of US Olive Oil Doesn’t Meet Standards

The key is to not touch or flip the cake until it’s nice and golden, so they don’t fall apart. Top with fresh herbs, a sprinkle of paprika, a couple olives, and a wedge of lemon, and voila, you have a crispy, savory, flavor-filled hashbrown of sorts that’s really good for you!

This could be a great meatless recipe to try during your lenten celebrations this spring. Comment below to let me know what you paired it with our share your pics on Instagram and tag @healthyharvests #eatrealfood
vegetarian recipe lentils gluten free vegan

Savory Lentil Pancakes with Olives
 
Author:
Serves: 8 pancakes
Ingredients
  • 1 cup red lentils, rinsed and hard pieces removed
  • 1 bunch parsley, chopped
  • 1 medium onion, diced
  • 2 cloves garlic
  • 2 Tbsps ground flax seeds + 3 Tbsps water (or one large egg)
  • 4 Tbsps nutritional yeast
  • ½ cup sliced Healthy Harvest black olives
  • ⅓ cup almond flour
  • ⅓ cup rice flour (or replace both flours with ⅔ cup breadcrumbs)
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • sea salt and ground pepper, to taste
  • Healthy Harvest Greek extra virgin oil, for frying
Instructions
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
  3. Strain the lentils very well and put them in a large bowl. Start mashing them a little, using a fork.
  4. Add the rest of the ingredients, except oil.
  5. Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not just add more almond flour/breadcrumbs until it has a dough-like consistency.
  6. Heat a pan with oil. Form a ball and use a spatula to flatten into a pancake on the frying pan and let it fry about 2 minutes on each side.

 

 

Lemon Olive Oil Cakes

It’s starting to feel a little like Spring, so Jonathan, the baker in our family, made these light, spongy Lemon Olive Oil cakes that will add a little sunshine to your day. Baking with heart healthy Healthy Harvest Greek olive oil will help your treats last longer and give them a fluffier texture.

And these could easily be served sweet or savory. We topped them with a lemony glaze and enjoy them alongside a cup of tea. But you could add a little time and have them as a savory side as well.

Try these for yourself and let me know what you think in the comments!

Lemon Olive Oil Cakes
 
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A light and bright olive oil cake with a hint of sweetness and lemon
Author:
Recipe type: dessert
Serves: 12 muffins
Ingredients
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour, plus more for dusting
  • 1⅓ cups granulated sugar
  • 2 tablespoons grated lemon zest (from 2 lemons)
  • 2 large eggs
  • ¼ cup Healthy Harvest Greek extra virgin olive oil
  • ⅔ cup whole milk
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon finely minced fresh thyme, plus sprigs for garnish
  • For the Glaze:
  • 1½ cups confectioners' sugar
  • 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
  • 2 tablespoons unsalted butter, melted
Instructions
  1. Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush 12-cup muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over mix or the cakes will be too puffy.
  3. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
  4. Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

 

Jaime’s Classic Jambalaya


Ah, Mardi Gras. I’ve always had a special affinity for Fat Tuesday. Maybe it’s because I was born in Louisiana (although Shreveport is hardly cajun country), maybe it’s because in the belly of winter I’m just looking for reason to celebrate, or maybe, most likely, I love a holiday so closely connected to food that it has Fat right in the name.

In preparation, I start listing off more cajun dishes I want to make thanBubba in Forrest Gump…shrimp gumbo, cajun shrimp pasta, shrimp etouffee, shrimp po’boy…

But somehow, my year round cajun go-to always ends up being jambalaya. This year, I persuaded my friend Jaime, owner of Mamalo’s Cajun Kitchen in Frederick, CO, into sharing her recipe.

“This is why cajun food is love. It all takes time. You can’t rush it.”

Born in Lafayette, Louisiana, Jaime has a food science degree, a catering background, and a whole lotta hospitality. One of my fondest memories is
the time she flew in 200 pounds of live crawfish from Louisiana to Colorado just to throw an authentic crawfish boil, an all day affair in the backyard with food and friends. And beignets. Yum.

Striking a creepy pose with my crawly friends.

Among her friends, Jaime is known as the Jambalaya Queen. So I spent a Saturday in the kitchen cooking up a classic version of jambalaya whilst drinking Cajun Bloody Mary’s with garlic olives.

I missed the shrimp boil rim in this photo!

She started off by seasoning chicken thighs (dark meat, my kinda girl!)with homemade cajun rub and tossing them in a heavy-bottomed pot heated with Healthy Harvest Greek Olive Oil just until browned, not cooked through, then removes them to a plate.

Read why Healthy Harvest Greek adds so much flavor to your meals

Then, she added onions, part of the cajun Holy Trinity – celery, onion, and bell peppers – to the pot. One of the first secrets she let me in on is to saute the onions nice and slow until they’re browned. It’s key to the traditional brown color and rich, deep flavor. “This is why cajun food is love. It all takes time. You can’t rush it,” she explains. You can add in a little stock to keep the onions from burning or sticking. While the onions are browning, she slices the chicken into fork-sized pieces.

After the onions are nice and browned, she adds in the bell peppers, celery and garlic, along with the chicken and sausage to cook. Once the meat is cooked through, she adds long grain white rice and tops with homemade stock.

She adds more seasoning to taste, covers the pot, and gives me this advice. “Once the lid is on, bring the pot to a boil, turn the heat to low, then DON’T TOUCH IT.  If you have the heat too high, the rice will burn to the bottom, so turn it to low, and let it take all the time it needs, which is about 30-40 minutes. You don’t want to check on it, stir it, nothing, because the magic is in the steam. All the cooking power is gone if you open the lid.”

Once cooked, serve in heaping bowls, and toss with green onions. This recipe serves a crowd, so call up your friends and let the good times roll!

Jaime's Classic Jambalaya
 
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A Cajun classic! Chicken and sausage, veggies, rice and stock make a hearty one pot meal.
Author:
Recipe type: Main Course
Cuisine: Cajun
Serves: Serves 8-10
Ingredients
  • 3 medium white onions, diced
  • 3 stalks celery, diced
  • 1 bell pepper, diced
  • 4-5 cloves garlic, minced
  • 2 tbsp Healthy Harvest Greek extra virgin olive oil
  • 4 chicken thighs
  • 1 lb andouille sausage or Louisiana links
  • 1.5 cup long grain white rice
  • 3 cups chicken or veggie broth
  • salt and pepper
  • Cajun seasoning
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp cayenne
  • 2 tbsp salt
Instructions
  1. Heat olive oil in heavy bottomed pot.
  2. Season chicken and add to pot. Cook until browned. Remove to a plate.
  3. Add onions to pot and cook over medium-low until browned. Don't rush!
  4. Once onions are browned, add garlic, peppers, and celery. Stir. Add in chicken and sausage and heat until cooked through.
  5. Add rice, stock, and season to taste.
  6. Add lid and bring to a boil. Once boiling, turn heat to low and cook for 30-40 minutes. Do not touch until you are ready to serve.
  7. Garnish with green onions.

 

 

 

 

Love Potion for Valentine’s Day

With Valentine’s Day approaching, we turned to our favorite herbalist Stephanie Tourles (creator of our Essential Facial Oils), for some festive recipes with aphrodisiac appeal.

This Lime-Mint Fizz is from her latest book Making Love Potions available here. The book blends the perfect balance of potions, poetic insight, and fabulous illustrations that make it a joy to look at and read. It includes all things for lovers from libations to lip balms, from massage oils to mouthwatering body butters, and perfumes that evoke passion.

This sparkling, hot pink drink is sort of a cross between a limeade and a mojito. Romantic, refreshing, and not overly sweet. It even leaves your mouth feeling minty so you can pucker up confidently. Substitute champagne for the seltzer for an elegant cocktail to celebrate with your lover.

Lime-Mint Fizz with Cranberry Ice
 
Simply gorgeous, this sparkling, invigorating, hot pink drink gets sweeter as the cranberry cubes melt, which is a most pleasant treat.
Author:
Recipe type: Sparkling Beverage
Ingredients
  • Cranberry juice
  • 10 fresh peppermint leaves, or 2 drops peppermint essential oil
  • Juice of 2 limes (about ⅓ cup)
  • Plain seltzer or sparkling water
  • Lime slices, fresh cranberries, or mint sprigs, for garnish
Instructions
  1. Fill two ice cube trays with cranberry juice and freeze.
  2. To prepare the drinks, you'll need two tall glasses. Finely chop the mint leaves, and divide them between the glasses (or put 1 drop of essential oils in each glass).
  3. Generously fill the glasses with cranberry ice cubes, then ever-so-slowly drizzle half of the lime juice over the ice in each glass.
  4. Top off the glasses with seltzer, and garnish with slices of lime, whole cranberries, or mint sprigs, if desired.
Notes
Try substituting champagne for seltzer for an elegant cocktail.

 

Excerpted from Making Love Potions, copyright Stephanie Tourles, used with permission from Storey Publishing

One Pan Moraccan-inspired Lemon Olive Chicken

Ah, one pan. Music to my ears. It seems I have made it my life’s mission to show people that cooking healthfully is not some huge, unattainable chore. I love finding and creating recipes that come together quickly, have easy-to-find ingredients, and don’t use every dish in the house to make.

So, I was intrigued when I found this One Pan Moroccan Chicken from A Communal Table. I made a few adaptations and shared my version below.


This dish starts with brining the chicken in our Lemon Garlic dressing, then adds rich depth of flavor from sautéing onions in spices such as ginger, cumin, paprika, cinnamon, and turmeric, long known for their healing properties. The warming spices are grounding for wintertime and make a delicious sauce (no seriously, I licked the pan it was so good) that is best soaked up with rice.

Related: Using Healthy Harvest Greek adds a ton of health benefits to your dish!

This dish would make the perfect Valentine’s Day main course. It is quick and easy, yet tastes exotic and looks beautiful. And best of all it won’t stress you out!

Then, after dinner, cleanse your palette with this Love is in the Air Lime-Mint Fizz cocktail before things heat up.

One Pan Lemon Olive Chicken
 
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Author:
Serves: 2-4 servings
Ingredients
  • ½ cup Healthy Harvest lemon garlic dressing (or green olive brine)
  • ½ lemon, thinly sliced
  • 2 Tablespoons Healthy Harvest extra virgin olive oil
  • 4 medium sized organic chicken thighs (any cut will do, but dark meat adds amazing flavor)
  • ½ teaspoon salt
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ cup water
  • ¾ cup Healthy Harvest green olives
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh parsley, chopped
Instructions
  1. Marinade chicken breasts in Lemon Garlic dressing if desired. This is optional but will help keep the chicken juicy and flavorful. We prefer skin on for the incredible flavor it adds.
  2. Heat a large saute pan with a lid over medium high heat. Add the lemon slices and cook until slices are caramelized. About 3 minutes. Remove the lemon slices and reserve.
  3. Heat 1 Tablespoon of olive oil over medium heat, and add the chicken, skin side down.
  4. Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn. Turn chicken and cook until remaining side is browned. Remove chicken to a plate and set aside.
  5. Add remaining 1 Tablespoon of olive oil to the pan. Add the onions and cook, stirring frequently, until the onions are soft and translucent.
  6. Add the garlic, ginger, paprika, cumin and turmeric, and cinnamon. Stir for about 1 minute.
  7. Add the water and stir, scraping up the brown bits on the pan.
  8. Add the chicken pieces back to the pan. Bring the mixture to a boil.
  9. Reduce the heat, cover and simmer for 15 minutes, or until chicken is cooked through.
  10. Remove the lid and add the olives and fresh lemon juice.
  11. Serve over couscous or rice.
  12. Garnish with the lemon slices and fresh parsley.

So, with one-pan cleanup and most likely ingredients on hand, what have you got to lose?

Balsamic Glazed Brussel Sprouts with Pecans

thanksgiving balsamic glazed brussel

I just love Brussel sprouts. I feel like they get a bad rap. Sure, when you boil them, they are kind of mushy and stinky. But if you pan fry or roast them? Oh man. So. good.

The secret is to roast them low and slow until they are nice and browned. Crispy on the outside, soft on the inside. For the balsamic glaze, you really need a good, syrupy aged balsamic vinegar. Much like olive oil, most balsamic vinegars in the U.S. are nothing like their traditional counterparts in Italy. Healthy Harvest has been searching for a quality balsamic for years; stay tuned for 2017!

Finally, the pecans add a nice crunch, and the whole presentation is simply beautiful.

Balsamic Roasted Brussel Sprouts with Pecans
 
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This elegant side dish will effortlessly impress holiday guests or dress up your weeknight dinner.
Author:
Recipe type: Side
Serves: 4-5 servings
Ingredients
  • 4 cups fresh Brussel sprouts
  • 2 tbsp Balsamic Vinegar
  • ½ cup Pecans
  • salt and pepper to taste
  • pure, extra virgin olive oil
Instructions
  1. Wash the brussel sprouts thoroughly, trim the ends, and remove any brown or wilted leaves.
  2. Cut larger sprouts in half. Place on a baking sheet, coat with olive oil, salt and pepper, and cook in a 350 degree oven for 50-60 minutes or until slightly browned. (Cooking low and slow is really the way to bring out the best flavor in brussel sprouts.)
  3. During last few minutes of cooking, heat a small pan to low and toast pecans until fragrant.
  4. Remove sprouts from oven, add pecans and drizzle with balsamic.
Nutrition Information
Serving size: 1 cup Calories: 38 Fat: 0g Carbohydrates: 8g Sugar: 3g Fiber: 2g Protein: 3g

 

Like Brussel Sprouts? Try this Bacon Brussel Sweet Potato Hash!

Vegan Cookie Dough Bites

vegan cookie dough bites
If you have 5 minutes, you can whip up these super easy vegan cookie dough bites the whole family will love – and they won’t event guess the secret ingredient…chickpeas!

No, seriously. They taste EXACTLY like raw cookie dough. That’s right, these tasty little bites satisfy any cookie dough lover’s sweet tooth without flour, dairy, or refined sugar. Meaning they’re the perfect treats to bring to a holiday party or cookie exchange, since almost everyone can enjoy them.

They are not only a great dessert, but perfect to bring along for a day of outdoor adventures for a boost of energy without all the processed ingredients.

So what are you waiting for?! Try them and let me know what you think in the comments!img_20161209_175625

Vegan Cookie Dough Bites
 
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A quick, easy, protein-filled snack or dessert.
Author:
Recipe type: Dessert
Serves: 30 bites
Ingredients
  • 2 15oz cans chickpeas, drained and rinsed
  • ½ cup creamy peanut butter
  • 8 tbsp pure maple syrup
  • ¼ tsp baking soda
  • 1 tbsp + 1 tsp real vanilla extract
  • 1 cup dairy-free chocolate chips
Instructions
  1. Pulse all ingredients minus chocolate chips in a food processor until smooth.
  2. Fold in chocolate chips.
  3. Refrigerate for at least an hour
Notes
Optional: Melt additional 1 cup of chocolate chips and dunk cookie dough bites to coat. Place on parchment paper and freeze. Or try adding in other cookie favorites like chopped nuts or dried cranberries.