I have something to confess.....I thought I hated brussel sprouts for almost my entire adult life. Shocking, I know.
I think I tried them once as a child and decided, nope, these are not for me. It's funny how sometimes, decisions we make as children often follow us into adulthood without question. Last year I decided I was going to give brussel sprouts another shot, and wow, am I glad I did! I was thrilled with the flavor, and excited to add another green vegetable to my free radical fighting repertoire. This recipe is super simple, but packs a lot of flavor.
1 lb. brussel sprouts
Salt and pepper
Heat oven to 400 degrees. Cut brussel sprouts in half. Toss in a bowl with 2-3 dashes of balsamic and a Tbsp of EVOO. Salt and pepper to taste. Mix together and let sit while you cover a baking sheet with aluminum foil. Spread sprouts on baking sheet and put in oven for 20 minutes, tossing once or twice during the roasting. Test sprouts at 20 minutes with a fork for tenderness. Enjoy!
I love these little quiche's for when I need a quick breakfast, that is tasty and filling. I make a full recipe in the morning and then store the remaining quiche for the next day, or a quick snack. This recipe will yield approx. 9 quiche. Here's the process:
8 large eggs
1/2 c. egg whites
grape tomatoes halved
turkey bacon or breakfast sausage
Preheat oven to 350 degrees F. Cook turkey bacon/sausage and chop up to little pieces.
In a medium bowl scramble 8 large eggs and the egg whites, then add a bit of salt and pepper. Chop the basil into rough pieces and slice the tomatoes in half. Spray the cups of a cupcake pan with pan spray oil.
Once turkey bacon/sausage is cooked and cut, divide into equal parts into each cup of pan. Pour the eggs evenly into each cup, it will fill to just below the top of cup. Add 2-4 tomato halves, and a sprinkle of basil to each cup. Cook for approximately 20 minutes or until firm.
Remove from the oven and allow to cool for a few minutes. If the quiche do not release from the pan easily, loosen each one by sliding a knife around the edge of each cup.
Most of us don't drink enough water. Water makes up more than half of our bodies, so we need to keep the supply coming. Each cell in your body needs water, which makes it critical to proper functioning. You know what its like to be dying of thirst, and then when you get that glass of water down, you feel so refreshed! Water can do wonders for your body! We want to keep that refreshed feeling going all the time. Not to mention, being dehydrated can make you look old or tired, and NO ONE wants that!
I can definitely tell you that once I upped my water intake, I started to see more results. Many times we reach for food, when in fact, we are just thirsty. It can also fill you up a bit before you eat a meal. And, if you exercise and/or live in a warm climate, you will need even more water. Most of us need, at a minimum, eight 8oz. glasses a day. I actually drink 12 or more 8oz. glasses a day depending on my activity level. So, next time you find yourself foraging for a snack, ask yourself, am I just thirsty? Then, try drinking a glass of water and see how you feel. What can it hurt? It's calorie free and your cells will thank you for it!
I usually drink just plain old filtered water. And I carry a water bottle with me at all times. So, if I'm stuck in traffic or out shopping with friends, I still have access to water and can stay adequately hydrated all day long. I also keep some type of water infusion in my refrigerator. Its so refreshing after a long run to come home and have a glass of chilled cucumber mint water! There are any number of combinations you can infuse, from berries, to citrus, to herbs. Here's a picture of my latest infusion: strawberry, orange and lime.
This is a great side dish (or snack!) for those hot summer nights when you don't want to use the oven or stove much. It's light, refreshing, and so easy to make!
SPICY CUCUMBER SUMMER SALAD
1 serrano pepper finely diced
2 cloves garlic minced
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon salt
black pepper to taste
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 cucumbers sliced thin
3 tablespoons chopped cilantro
Dice the serrano and mince the garlic, and add to a medium-sized bowl. Add fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil.
Next, using a mandolin, slice the cucumbers. Add the cucumbers to the dressing and stir together. Finely chop the cilantro and add it to the bowl. Stir to combine. I prep this a couple hours (at least) ahead of time to let the flavors really marinate and smooth out, but you can eat immediately if its just too tempting! Store covered in the refrigerator. Enjoy!