Posts tagged ‘healthy’

December 29, 2012

Shredded Brussels Sprouts & Kale Sauté


First of all, I hope everyone had an excellent Christmas/Holiday and enjoyed some time with family. I didn’t really post anything Christmas related this month, but here are the things I made:

Brownie Covered Oreos (Ok to be honest, only my husband and I ate these. I guess we didn’t want to share!)

Peanut Butter Reindeer Cookies

Muddy Buddies

Killer Granola

Roasted Rosemary Almonds

I think it all turned out pretty good! I still need some practice with my baking skills but I had a fun time in the kitchen and that’s important right? Right. Unless things turn out to be inedible, then you may have a slight problem.

After all the cookies, prime rib, ham, snacks, pie, drinks, eggnog… maybe you are thinking it’s time for something a little healthier. Enter brussels sprouts and kale. Today, brussels sprouts seem to be making a comeback. In fact, it appears they have already made their comeback because I see different recipes popping up all over the place.

I have always been a fan of the b-sprouts. NO they do not taste good when they are boiled and mushy. That seems to be the picture in most people’s head when they think ‘brussels sprouts’. But think about it, nothing is good when prepared that way. Unless you are a teeny baby or possibly an elder person sans teeth, then it is completely unnecessary to eat mush.

I usually slice mine in half and enjoy them sautéed in a pan or slow roasted in the oven, but this time I decided to shred them. I also had kale on hand so I decided I might as well shred that up too. Oh and I might as well throw in some onion! We like things spicy (rawr!), so I added a couple dashes lot of red pepper flakes. I’ve seen different variations of brussels sprouts in shredded form and I love how versatile it is. Bacon next time? Ok.


Honestly, I didn’t think this would be that great…brussels sprouts, kale and onions? Hello boring side dish. However, I am happy to report that it turned out great! It came out really crunchy and flavorful with a nice kick from the red pepper flakes.

If you need convincing to give brussels sprouts or kale a try, this is a great place to start! We served it alongside our beer can chicken and it paired very nicely.

I realize it’s not very photogenic but please believe me when I say this is one great side dish!


Ok I’m done blabbing. I’m going to work on writing about more exciting things in 2013. Happy New Year!

Here’s the recipe!

Shredded Brussels Sprouts And Kale Sauté 


  • 1 lb brussels sprouts
  • 1 small onion, chopped
  • 2-3 cups kale
  • 2 tbsp olive oil
  • Red pepper flakes, to taste (optional – I used 1/2 tsp for quite a bit of heat)
  • Salt and pepper, to taste


Trim ends off the brussels sprouts and shred in a food processor (or thinly slice by hand). Remove thick stems from the kale and shred. Set aside.

Heat olive oil in large sauté pan over medium high. Add onions when the oil begins to shimmer and cook until they begin to soften. Approx. 2 minutes.

Add shredded brussels sprouts, kale, red pepper flakes, salt and pepper to pan. Cook, stirring often, for approx. 5-7 minutes, until wilted but still crunchy. Taste and adjust seasonings. Serve immediately.

**Print this Recipe**


November 7, 2012

Quinoa Veggie Fried Rice


The sun hasn’t been coming out very often AND to add… the sun is down by 5:30. I know, I know… this happens every year so I should be used to it. BUT I’M NOT!!!!

Too dramatic?


I was hoping to take pictures in front of these big sliding glass doors I have in the kitchen but the light hasn’t been shining into it as much as I would like so most of my pictures have been coming out on the dull side. So I went on a mission to find better light.

And I found it.

I looked everywhere and finally found the sun shining through the upstairs bedroom window. Yes! So I lugged my equipment upstairs, pulled back the curtain, and got to work.


Dexter was being nosy!

The first photo on this post was taken downstairs, so you can see how much darker it looks. I still need some more practice (because I refuse to use Auto on my camera) but I am happy to have found a spot where the sun shines through most of the day.

With this quinoa dish I didn’t add as many ingredients as I would have liked but it still came together really well. It has broccoli, corn, garlic, onion, shredded carrots, diced eggs, ginger and quinoa with a splash of soy sauce. When I make it again I will have to add more things such as mushrooms, zucchini, shrimp, chicken, cauliflower, etc. Oh and I definitely added a TON of sriracha on before I ate it. I love that stuff.

P.S. Make sure you use a very large skillet, I had to get a different one out halfway through when I realized how much went into this!


Quinoa Veggie Fried Rice {adapted from this recipe}


  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1/2 cup frozen corn
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • Sriracha, for serving


Heat 1 tablespoon of the olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon of olive in oil in a large skillet (or wok) over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add broccoli. Cook, stirring constantly, until heated through, about 3-4 minutes.

Add corn, carrots and quinoa. Cook, stirring constantly until heated through, about 1-2 minutes. 

Add ginger and soy sauce, gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in eggs.

Serve immediately, drizzled with Sriracha, if you like.

**Print this recipe**

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