Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!

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Cauliflower Steaks with Brussel Sprouts and Sweet Potato Puree

Cauli Steak

I know what you’re thinking: What. The heck. Is a cauliflower steak.

Yeah, I thought the same thing the first time I tried it too. I was at The Keg with my boyfriend’s mom having some pre-hockey appies when I saw it on the menu. I thought, “hmm, I have no idea what this is, but I do love cauliflower and I’m not really hungry for anything right now, so yeah, I’m getting it.”

It wasn’t the preferred order of nachos, but I was feeling good about it because I knew I wasn’t going to come out of the restaurant feeling sick to my stomach. So I had the mental image of some sort of concoction of cauliflower blended up with something and then cooked to look like a steak. Then, to our surprise, a giant hunk of grilled cauliflower came out on a plate for us. Literally just a giant slice of cauliflower. We were a little unimpressed.

But after stewing it over for a while, I wasn’t opposed to trying a cauliflower steak again. It was good, it was just not what we had pictured. And I knew I could make it better. So I set out to try my own combos and this is what I came up with. The new and improved cauliflower steak.

This meal is also one of my favorite things to make when I haven’t been eating the best because it’s entirely plant-based, sugar-free, vegan, dairy-free, gluten-free, and full of vitamins, minerals, and other nutrients your body craves. Eating a plant-based diet is great for your gut, and since 90-95% of your body’s serotonin (a neurotransmitter that plays a large role in mood, behavior, appetite, digestion, sleep, memory, and sexual desire) is produced in your gut, a happy gut equals a happier Bailey. Whenever I haven’t been eating great I can always feel a greater fluctuation in my overall happiness and this dish never fails to get me right back on track.

All you need are just a few simple ingredients and within minutes you’ll have a delicious, filling, healthy meal guaranteed to make your gut happy as can be. So what are you waiting for? Get to chopping!

Cauliflower Steak with Brussel Sprouts and Sweet Potato Puree

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 large head of cauliflower, sliced into large steak-like pieces
  • 2 cups brussel sprouts, halved
  • 1 + 1 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp garlic powder
  • Freshly ground salt and pepper to taste
  • 1 baked sweet potato, peeled
  • 2 Tbsp virgin coconut oil
  • 2 Tbsp Bob’s Red Mill nutritional yeast
  • ½ tsp cinnamon
  • 2 Tbsp Silk Unsweetened coconut milk

Directions

  1. Heat 1 Tbsp extra virgin olive oil in a large skillet over medium-low heat. Once the oil is hot, place your cauliflower steaks in the pan and season with the garlic powder, salt. and pepper. Cook for about 5 minutes then flip and cook the other side for another 5 minutes, or until to the desired tenderness.
  2. Meanwhile, heat the other 1 Tbsp extra virgin olive oil in a large pan over medium heat. Once hot, add in the garlic and stir for about 30 seconds. Then, add in your brussel sprouts, salt, and pepper. Cook while stirring occasionally for about 7-10 minutes, until the desired tenderness has been reached.
  3. While the cauliflower and brussel are cooking, place your sweet potato, coconut oil, nutritional yeast, cinnamon, and coconut milk in a blender and blend until you have a smooth puree.
  4. Once everything has finished cooking, make a bed of sweet potato puree on a plate and top with the cauliflower steak and brussel sprouts. Enjoy!