Honey Miso Glazed Brussels Sprouts

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Honey Miso Glazed Brussels Sprouts // gluten free, paleo, vegan option

{adapted from this recipe}

Ingredients:

  • 2 cups brussels sprouts
  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1 tbsp olive oil
  • 2 tbsp hot water
  • sprinkle of sea salt
  • sprinkle of black pepper

Instructions:

  1. Preheat oven to 375. Cut sprouts in half (or if you have large ones, quarter 'em!). Toss with olive oil, salt and pepper and spread evenly onto a baking dish.

  2. Roast for about 20 minutes or until browned.

  3. Make your glaze: whisk together miso, maple syrup, olive oil and hot water.

  4. Remove sprouts from the oven, toss with glaze (about 1/2 of it). Return dish to the oven and roast for an additional 10-15 minutes. 

  5. Remove sprouts from the oven. When ready to serve, drizzle with additional glaze to taste.

Roasted Root Vegetable Salad with Lemon + Parsley

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Roasted Root Vegetable Salad with Lemon + Parsley // vegan, gluten free, paleo

Ingredients:

  • 1 lb parsnips
  • 1 lb carrots
  • 1-2 tbsp coconut oil
  • Salt and pepper
  • Juice of 1/2 a lemon
  • 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375. Wash parsnips and carrots (scrub well or peel if not organic). Toss vegetables with melted coconut oil and sprinkle with salt and pepper.

2. Roast until golden and you can easily poke a fork through veggies. If your parsnips are on the bigger side, they may take a little bit longer than the carrots.

3. Chop veggies into bite sized pieces. Add to a serving bowl, toss with lemon juice and stir in parsley. Add salt and pepper to taste and serve!

Notes:

- You could probably chop up the carrots and parsnips before roasting, but I find it's easier to just roast 'em whole!

- Try this with any mix of root veggies: sweet potato, beet, turnip, rutabega, the possibilities are endless!

Curry and Turmeric Roasted Squash

Curry and Turmeric Roasted Squash from Go with Your Gut // vegan, gluten free, paleo

Ingredients:

  • 1 winter squash of choice (kabocha, delicata, butternut, hubbard, etc) cubed or thinly sliced
  • 2 to 3 tbsp coconut oil
  • 2 tbsp curry powder
  • 2 tsp ground turmeric
  • sea salt and freshly ground black pepper

Instructions:

  1. Preheat over to 400 degrees F.
  2. Place the squash on a baking sheet with edges. Rub the squash with the coconut oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there's space between the pieces.
  3. Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

Greens with Garlic Infused Olive Oil

Here's the deal: while I LOVE me some salad, as the weather starts to cool, the idea of crunching on raw lettuce just does not sound appealing. At all. Do you feel me?

Even though I'm not eating as much salad, I make sure to still get my green on (since eating greens is one of the best ways to gain energy) - sneaking spinach in smoothies, stirring kale into soups, and (most often) making simple sautéed greens. 

I'm hesitant to call this a "recipe" because it is so easy, but I want to show you guys just how quick and simple it can be to whip up something that is both healthy AND delicious. The garlic infused olive oil is really what makes this dish. It sounds fancy, but don't worry, it's not, and it truly transforms plain ol' greens into something much more flavorful and satisfying. 

You can (and probably should) make the olive oil in advance - the flavors intensify the longer it sits, although it never lasts more than a few days for me. 

Greens with Garlic Infused Olive Oil

Ingredients:

- 1 head garlic

- 1 cup extra virgin olive oil

- 1 package pre-washed greens of choice, or 1 bunch of greens washed and chopped (baby spinach, kale, bok choy, collard greens, mustard greens, etc!)

- generous pinch of sea salt

- optional toppings: red pepper flakes, fresh black pepper, gomasio (sesame seed sprinkle), squeeze of lemon

Instructions

1. Make your infused olive oil: Smash and peel cloves of garlic. Place garlic in a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, about 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature. [see original recipe + video here!]

2. Get your green on! Add 1-2 tbsp of the infused olive oil to a pan over medium heat. Once garlic begins to brown, sprinkle generously with sea salt and add the greens. Cover and cook until greens are wilted, but still vibrant in color (timing will depend on which greens you choose). 

3. Serve and enjoy immediately! I've included some optional toppings above, but feel free to experiment with your favorite spices and flavors. 

Honestly, I'll eat this whole recipe myself (what can I say, I need LOTS of energy to teach and coach all day long!!). My current go-to is to serve these greens with tempeh, roasted sweet potato or squash, and sauerkraut. YUM!


What is your favorite way to get your greens in during the cooler months? Let me know in the comments below!.