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
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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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The Easiest Pickled Veggies

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

The Easiest Pickled Veggies

  • Servings: 4 Jars
  • Difficulty: easy
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Ingredients

  • 500 ml white wine vinegar
  • 500 ml water
  • 1/3 cup raw honey
  • ¼ cup salt
  • ½ red onion, sliced
  • 4 Tbsp mustard seeds
  • 4 Tbsp black peppercorns
  • 1 cup dill
  • 8 cloves garlic
  • 4 sterilized mason jars
  • 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)

Directions

  1. In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
  2. Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
  3. Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.


Sweet Massaged Kale Salad with Vegan Parmesan

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This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

I hope you enjoy, my peeps!

Sweet Massaged Kale Salad with Vegan Parmesan

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • ¼ c golden raisins
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp raw honey
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • Oh She Glows Almond-Pecan Parmesan

  • ¼ c almonds
  • ¼ c pecans
  • 1 Tbsp nutritional Yeast
  • ½ tsp extra virgin olive oil
  • pinch sea salt

Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter. Add the golden raisins.
  2. Meanwhile, combine 2 Tbsp olive oil, lemon juice, honey, garlic, and pepper and whisk to combine.
  3. Place all ingredients for the Oh She Glows Almond-Pecan Parmesan in a food processor and pulse until the nuts are in tiny chunks.
  4. Add the “parmesan” and dressing and toss to combine. Enjoy!


Bailey’s Buddha Bowl with Creamy Tahini Dressing

baileys buddha bowl with tahini dressing

Do you ever just have those days where you’re feeling especially zen? Like so peaceful and relaxed that absolutely nothing could cause you anxiety? Well, yesterday I did some (well-needed) yoga for the first time all week and believe it or not, high-strung anxious ole’ Bailey had one of those days.

Ahhhhh, it was fantastic. Just thinking back to yesterday puts me in a calmer mood right now. So now, what does one eat on these blissfully peaceful days gifted from the heavens?

A Buddha bowl, duh.

But what exactly IS a Buddha bowl? I was confused at first too. I kept seeing them popping up everywhere and I thought to myself “What the heck people, all these bowls have different ingredients in them! What makes it a Buddha bowl?!”

So after a little (seriously like a second) of Googling, the Huffington Post cleared up my confusion by defining Buddha bowls as the following:

“Essentially, Buddha Bowls (also known as macro bowls or hippiebowls) are colourful, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds — and to finish it all off, a hearty dressing.”

Wow. Talk about heaven in a bowl. And no limits to define these beautiful bowls? You gotta be kiddin’ me. But it’s true! Just one giant bowl, all the nutrients and tasty munchies you could ever imagine, and it’s topped off with a hearty dressing. I’m in love.

So here, I present to you, my nutrient-packed, colorful, drool-inducing, holy-crap-I-need-seconds, first take at a Buddha Bowl. Enjoy, my peeps!

Bailey’s Buddha Bowl with Creamy Tahini Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 chicken breast
  • 1 cup chopped cauliflower
  • 1 cup brussels sprouts, halved
  • 2 large chopped carrots
  • 1 small sweet potato, cut into chunks
  • 1 + ½ tablespoons avocado oil
  • 1 tsp garlic powder
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped kale
  • 1 cup brown rice
  • 1 avocado, diced
  • 1 Tbsp pepitas
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 2 Tbsp water
  • salt and pepper
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Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Cook your brown rice according to package directions (I cook mine in my rice cooker for 30 minutes).
  3. Add your cauliflower, brussels sprouts, carrots, and sweet potato to a large bowl and toss with 1 Tbsp avocado oil, garlic powder, and salt and pepper to taste.
  4. Transfer the veggies to a baking sheet and bake for about 25-30 minutes, or until tender.
  5. Also at this point you can put your chicken breast in the oven and cook until the internal temperature reaches 165 degrees F (about 20 minutes).
  6. Meanwhile, heat your remaining ½ Tbsp avocado oil in a pan over medium-low heat. Once hot, add the mushrooms and sauté until soft, while stirring occasionally.
  7. Make the dressing by combining the tahini, lemon juice, garlic, water, and salt and pepper to taste in a blender and blend until creamy and smooth.
  8. Once everything has finished cooking, begin making your bowls by layering the rice, kale, veggies, chicken, avocado, and pepitas and then topping with the tahini dressing. Enjoy!
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Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!