How do you make Alfredo sauce healthy? Blend up some roasted cauliflower and mix it with milk to get a delicious creamy base! And thennnnnn make it unhealthy by adding a bunch of Parmesan cheese and bacon to it. I’ve poured the whole thing over roasted Brussels sprouts and more cauliflower. #cauliflowerinception#alfredosauce#healthyalfredo
Pan fried cod with a dill caper sauce. Roasted Brussels with butter, balsamic vinegar, and Parmesan. Side salad. I over cooked the cod 🤦🏼♀️ but the rest was so good. Brussels sprouts are my FAVORITE. add butter and cheese and you can’t go wrong 😜
Oven roasted BRUSSELS SPROUTS with rainbow POTATOES and caramelized MUSHROOMS. I spent an amazing weekend away in Sonoma with family and I was craving a hearty healthy meal for dinner. This works as a side dish or an entree.
12 oz bag of Brussels sprouts, trimmed and cut in half
20 small potatoes (fingerling or rainbow potatoes work well), cut in half
2 springs of thyme, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon pepper
1/2 teaspoon salt
1 Tablespoon olive oil
1 Tablespoon butter
1 cup sliced mushrooms
1 cup diced white onion
3 Tablespoons of lemon juice
1 garlic clove, minced
1 teaspoon honey
1. Preheat oven to 400 degrees and prep all ingredients.
2. Spread the Brussels sprouts and potatoes on a baking sheet. Drizzle with olive oil and season with thyme, garlic powder, chili powder, pepper, and salt. Cook for about 25 minutes or until the Brussel sprouts are crispy.
3. Heat a medium skillet over medium heat and add the butter, mushrooms, and onion. Season with salt and pepper and cook until caramelized.
4. In a small bowl whisk the lemon juice, honey, and garlic.
5. Combine everything in a large bowl and serve immediately. Enjoy!
This would be awesome topped with cheese, but I was good tonight 😂.
Yeah..i still eat a lot... I traded my bad habit of sneak eating in for sharing my plate with you!! Who says healthy had to be icky?! Haha.. maybe i did to myself a few times🙄🤭😳 Not no mo!! Here is my late lunch. Gluten free, dairy free.. and this is really yummy!! I started my journey to better health about 4 years ago... i went from postpartum depression and obesity to diet to diet to medication to starvation.. it was a rough few years on my body!! I thought that once i lost the weight, i'd feel better. So i dropped 125 pounds without anyone telling me how to be healthy.
So then i ate whatever I wanted!
Now... i have to watch what i eat or i will feel like absolute shit!! Are you trying to get yourself healthier and you're struggling with support? I was there!! You're not alone and I got you!! Don't hesitate to reach out and ask for help!! Link in my bio for my groups and applications!! #autoimmune#hashimotos#thyroidhealth#nightshadefree#dairyfree#nutfree#aip#brusselssprouts @morningstarfarms #veggieburger#watermelon#polishstoneware#polishplate#veggiesmost
Last night’s dinner: Spaghetti Squash, Honey Dijon Brussels Sprouts, and Garlic Bread.
1 spaghetti squash, olive oil, salt.
Cut in half lengthwise, brush with olive oil and salt. Place facing up on a cookie sheet and put into a non preheated oven at 460 F. Bake for about 45-50 minutes, checking at 30.
1 jar marinara sauce, 1 lb ground beef, oregano, 2 bay leaves, garlic powder.
Heat the marinara sauce in a pan with some oregano, garlic powder and bay leaves to taste. Brown the beef and then add to sauce.
1 tbsp olive oil, 1 tbsp butter, 1 lb Brussels sprouts, salt, pepper, 1 tbsp honey, 1 tbsp course Dijon mustard.
Sauté Brussels sprouts in olive oil and butter until browned. (Maybe even steam them a little first to get them fully soft.) Add Dijon mustard and honey. Heat until caramelized. 1-2 more minutes.
1/2 loaf of presliced French bread, butter, garlic powder, 1 cup Parmesan cheese.
Preheat oven to 350 F.
Spread bread out on baking sheet. Butter each slice and dust somewhat generously with garlic powder. Cover each slice in Parmesan cheese. Bake in preheated oven for about 10 minutes. Then broil for about 3 minutes or until toasted.
I am absolutely fortunate that i get to travel and be with folks i love so much of the time, but lots of travel means that self-care too often takes a back seat (or gets shoved in the trunk, next to the muddy boots, more precisely). So on the sweet, sublime days that i'm home, working at my regular desk surrounded by my kitties, I love to make a nourishing, self-caring ritual of my meals. Today is a stir fry of kale, brussels sprouts and fermented carrots and daikon with pumpkin seeds and black sesame seeds all tossed with LOTS of my quick-and-dirty peanut sauce (chunky PB, tamari, hot chilis, lime juice). Buen provecho!
My lunches for the week are this delicious salmon and a side of Brussels sprouts! I lightly flavored and seasoned the salmon with: pepper, sea salt, garlic, lemon juice, and sliced onions. The salmon is fresh and once out of the oven, it broke into flaky pieces! 😋
Switch up your Caesar salad with Brussels sprouts, cashew parmesan, and crispy bacon.
For the Salad:
• 5 cups Brussels sprouts
• ¼ cup bacon, cooked and chopped
• 2 T capers
For the Cashew Parmesan:
• 1/2 cup raw cashews
• 3 T of nutritional yeast
• 1 t sea salt
• ¼ t of garlic powder
For the Caesar Dressing:
• 1 t garlic, minced
• 3 t olive oil
• 1 t sea salt
• 1 cup raw cashews, soaked and drained
• 2 pitted dates
• 4 T nutritional yeast
• 1 t lemon zest
• Juice of 1 lemon
• 1 T red wine vinegar
• 1 t Dijon mustard
• Salt and pepper to taste
1. For the Salad: Thinly slice five cups of Brussels sprouts and transfer to a large bowl with chopped bacon and capers. Mix well and set aside.
2. For the Cashew Parmesan: Grind all the ingredients in a blender or food processor until well combined. Add to the salad.
3. For the Caesar Dressing: Add all dressing ingredients into a food processor and blend until smooth.
4. Drizzle the dressing on top and toss everything together until well combined. Let the salad rest for 30 minutes at room temperature before serving. ⠀⠀