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!

Zoodles with Veggies & Goat Cheese

Noodles made from veggies are a big thing these days, and for a good reason: they are an easy and delicious way to add more vegetables into your diet! Today I'm sharing three tips for making these "noodles" taste good PLUS a recipe that I've been digging lately.

In order to make veggie noodles you will need a spiralizer (I highly recommend this one or this one) or a vegetable peeler. A few stores are starting to sell pre-spiralized veggies - I've seen them at some Whole Foods. You can also order them online (check out Hungry Root).

Here are my tips for making veggie noodles actually taste good:

1. Add plenty of herbs and spices - Veggie noodles don't have much flavor by themselves, so make sure you are spicing 'em up! You can use fresh herbs (basil! cilantro! mint!) or a dried blend (I like the 21 Spice blend from Trader Joe's).

2. Add healthy fat - Veggie noodles have become popular because they are low in calories and lighter than traditional pasta. Which means you shouldn't be afraid to add some hearty, healthy fats to your meal! This can be cheese, like I've done below, or avocado, peanut sauce, etc. If you eat meat, I imagine chicken or turkey sausage would also be a great way to make the dish more satisfying.

3. Add heat - While you can totally enjoy your zoodles raw, I find they taste more similar to pasta and are much more satisfying when gently warmed.

Zoodles with Veggies & Goat Cheese // vegetarian option, gluten free

Ingredients:

- 1 zucchini

- 1 cups veggies of choice (I've used leftover grilled veggies, cherry tomatoes, mushrooms)

- Olive oil

- Garlic

- 1/4 cup goat cheese

- 3/4 cup protein of choice (I've done this with both tempeh and shrimp)

Instructions:

1. Make your zoodles. You can do this using a spiralizer (I highly recommend this one or this one) or a vegetable peeler.

2. Prep & cook your veggies. Chop up your veggies and saute in a large pan with garlic and olive oil (if you used leftover grilled veggies you can skip the garlic and olive oil and just warm them up).

3. Add in your protein. Add your protein to the pan and cooked to desired done-ness.

4. Add in your zoodles. These go in the pan at the end! They really just need a few minutes to warm up - you don't want to over cook them as they will get mushy.

5. Plate it up! Place your cheese on your plate. Top with the zoodle mixture from your pan and stir. The cheese will melt and make a creamy, delicious sauce. Add salt, pepper and more herbs/spices to taste. Enjoy!

 

Have you tried zucchini noodles? What are your tips for making them taste amazing?