Roasted Brussels sprouts are a winter-holiday classic: add a unique twist by combining them with juicy grapes, roasted right on the stem. Roasting the grapes concentrates the sweet flavors – if you like Brussels sprouts with a honey or maple syrup glaze, you’ll probably like this. Add a quick herbal garnish and some balsamic vinegar, and the flavor gets even better.
The wine-colored grapes and dark green Brussels sprouts would match any holiday table, but this would also go nicely with a regular roasted chicken, even if you just put some salt and pepper on the bird and throw it in the oven. Add an ambitious side dish, and suddenly the whole dinner is fancier even without a lot of work on the protein.
For all your cooking-for-relatives needs, this side is vegan as-is; if you need something AIP-friendly, you could just take out the walnuts. It would be an interesting way to contribute a vegetable dish that people will be excited to try, or just to pep up the holiday table with something a little different this year. Roasted Brussels Sprouts with Grapes Recipe
Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 45 min. Share
4 cups fresh Brussels sprouts, halved; 2 cups seedless red grapes; 2 tbsp. fresh thyme; ½ cup walnuts, coarsely chopped; 1 tbsp. balsamic vinegar; 2 tbsp. olive oil; Sea salt and freshly ground black pepper;
Brussels Sprouts preparation Preparation
Preheat your oven to 400 F. Combine the Brussels sprouts and grapes in a bowl. Drizzle the Brussels sprouts and grapes with olive oil, balsamic vinegar, fresh thyme, and salt and pepper to taste. Transfer to a baking sheet or pan, and roast in the preheated oven for 30 to 35 min. Sprinkle with chopped walnuts and roast another 8 to 10 min. Serve warm.
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Did you know today is National Cookie Day? I didn't either, until I posted a photo of these paleo friendly naturally sweetened grain free oatmeal raisin cookies on Instagram and one of my followers told me so.
Stuffed Avocado with Garlic Shrimp Author: The Saffron Girl Prep time: 5 mins Cook time: 4 mins Total time: 9 mins Serves: 1-2 Serves 1 as a meal, or 2 as an appetiser Ingredients
1 whole medium avocado about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking) 4-5 cloves garlic, minced olive oil coarse sea salt, to taste freshly ground pepper, to taste fresh parsley or cilantro, chopped chili powder, optional
Half the avocado and take the pit out. Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside. Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside. In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp. Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard. Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces. Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.) Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired. Serve immediately. (I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)
2 avocados, slightly soft, even a bit under-ripe ½ c. + 3 T. homemade or store-bought milk, such as almond or hemp 2 T. coconut oil, in liquid form 4 T. raw honey or maple syrup 2 T. cocoa powder (use cacao to make this raw) ⅛ t. sea salt 1 t. vanilla
Process or blend all of the ingredients until smooth and well combined. At this point, you can either churn the mix in your ice cream maker or pour it into a container and freeze until hardened. If you choose the latter, the ice cream will be denser, but it stills tastes great!
Notes Nutrition facts are based on using unsweetened almond milk and honey. Weight Watchers points (new system): 8 Nutrition Information Serving size: ¼ of the recipe Calories: 297 Fat: 22.3 g Saturated fat: 8.2 g Unsaturated fat: 14.1 g Trans fat: 0 g Carbohydrates: 27.7 g Sugar: 18.1 g Sodium: 98 mg Fiber: 7.8 g Protein: 2.7 g Cholesterol: 0 mg
3 bananas, sliced and frozen 1 tablespoon maple syrup 1/2 teaspoon cinnamon 1/2 cup chopped toasted walnuts 1/2 cup mini chocolate chips
If you haven’t already, slice your banana into chunks and freeze in a sandwich bag. Once the bananas are frozen, you’re ready to make your ice cream. Add frozen bananas to a food processor. Process for a few minutes. I had to stop occasionally and smoosh up some large frozen chunks that didn’t want to break up right away. Keep processing and you will eventually get what looks like soft serve ice cream. Add maple syrup and cinnamon and pulse until combined. Transfer mixture to a tupperware bowl and stir in nuts and chocolate chips. Freeze until firm, at least 2-3 hours. Enjoy guilt-free!
I recently had a request for a grain free version of the no bake haystack cookies that are usually made with oats. My first thought was that coconut would be a great substitute for the oats. I decided to use a combination of the shredded coconut and the flakes to give it more of the... Read More »
Homemade Hot Chocolate Recipe – dairy and sugar free
Makes one cup
1 cup non-dairy milk or water (try Easiest Coconut Milk, Easiest Almond Milk, or Rice Milk) 1 tbsp cocoa OR carob powder, sifted to remove clumps liquid stevia, to taste (I used 5 drops. See Homemade Liquid Stevia) ¼ tsp vanilla extract, optional
1. Place all ingredients in a small saucepan and whisk over low heat until combined and desired temperature has been reached.
Baby Kale with Strawberry and Avocado When you live in a temperate climate, this is about the time you start to yearn for change. In this case…spring! Today, there was no sign of it what-so-ever! Outside, dreariness took over the day, until snowflakes decided to fall and blustery wind whipped past. I decided to act... continue reading »
1 large ripe mango, seeded, peeled and diced 1 large avocado, seeded and diced ¼ cup diced grape tomatoes 2 tablespoons diced red onion 1 teaspoon fresh lime juice ½ teaspoon sea salt
Slice the salmon evenly into 4 to 6 smaller fillets. Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats. Preheat a grill to medium-high heat. Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks. Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.) Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals. Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets. Salmon should be just barely opaque and will start to flake along the center of the fillet when done. Serve hot with the mango-avocado salsa spooned over it.
lots of good, healthy fats. Dessert without the guilt. Chocolate Avocado Pudding (Paleo, Vegan).
Print Prep time 5 mins Total time 5 mins
This avocado chocolate pudding is a healhy and delicious treat! Author: The Pretty Bee Recipe type: Dessert Serves: 2 Ingredients
1 medium avocado, ripe 2 Tablespoons unsweetened cocoa powder 2 Tablespoons honey for Paleo diet OR 2 Tablespoons agave nectar for vegans 6 Tablespoons almond milk optional: pistachios or other nut for topping
Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender. Add the cocoa, honey or agave, and almond milk. Blend, starting on low and then moving to high speed until it is smooth. If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cocoa or honey or agave to taste. Refrigerate the pudding and serve cold. Top with pistachios or other nuts. Enjoy!
three frozen bananas 1 heaping tablespoon raw cacao/cocoa powder fruit or chopped nuts for topping, optional
Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes.
Scoop into your bowls, top with fruit or nuts and eat right away.
Serves one generously with enough to share if you like. :)
You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.
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