Most holiday parties consist of meat, starches, and sugar. Be a rebel and bring over the healthy greens for a holiday potluck/party. Here are two recipes for this blog – Roasted Brussels Sprouts and this Holiday Salad. You’ll notice one important ingredient – Olive Oil. When your dishes are quite simple good quality olive oil is a must.
Easy Roasted Brussels Sprouts
I got these Brussels sprouts by the stock. Aren’t they beautiful? By the way I’ve been eating a lot of these because I’ve been training for a few races. Brussels sprouts are an excellent source for energy
- 1 Brussels sprout stalk
- 3 tbsp of really good olive oil
- ½ tsp of sea salt
- ½ tsp of pepper or more if you like
- Preheat at 400 degrees
- Cut the ends of the stem and cut the Brussels sprout in half
- Massage Brussels sprouts with olive oil, salt, and pepper
- Place them in the pan and heat for 35 mins. Turn them over midway to heat the other side
They are just like French fries, so eat them while their hot
Holiday Salad (Vegetarian)
I got the salad recipe from Oh She Glows, but I modified it as a vegetarian version. If you want to see the vegan version check out her amazing recipe
- 1 bunch of lacinato kale
- ½ cup of dried cranberries
- 1 fuji apple
- 3 cloves of minced garlic
- 1 juiced lemon
- 3 tbsp of good olive oil
- ½ cup of toasted pecan halves
- 1 tbsp of olive oil
- ¼ cup of good parmesan reggiano cheese (I used Whole Foods)
- ¼ tsp of salt
- Cut kale in small bite size pieces
- Cut dried cranberries in half
- Cut apple in bit size pieces. Mama Chiang taught me a trick to keep the apples from browning. Fill a bowl with water and sprinkle some salt then place the apples in the bowl while you’re making the rest of the salad
- In a separate bowl for your dressing mix your minced garlic, olive oil, and juiced lemon all together
- Now add kale, cranberries, apple in a bowl and mix the dressing in. Massage the salad, so dressing is evenly distributed
- Toast pecans and chop them in pieces
- In a bowl add the pecans, olive oil, and salt
- Grate your parmesan reggiano to your pecans and mix. Continue to grate more parmesan to your liking
To serve: Have your guest add the pecans to their salad. I have a few relatives that are allergic to nuts so I keep that aside. It also prevent your pecans from getting soft
Posted in Yum-O
Tagged brussels sprouts, brussels sprouts stalk, cranberries, easy, fuji apple, garlic, holiday, holiday party, holiday salad, kale, lacinato, olive oil, parmesan reggiano, party, pecans, race, roasted, running, training, vegetarian
Endives are great for any appetizer combination. I like to call endives party boats because they’re a perfect dish to serve at a party. I always have endives handy in my fridge because they last for long time, so if someone plans to come over for a visit or if a potluck comes up I can whip up a quick app. You can simply put any ingredient in your party boat like hummus or marinated vegetables. Today I’m going to use quinoa (pronounced keen-wah).
I was at Costco the other day and came across a tasting station. My ears perked up when I heard “Try a sample of this delicious quinoa.” I can’t tell you how healthy quinoa is. People ask me where do you get your protein and quinoa is on my list. First of all, it’s a complete protein which includes all nine essential amino acids. Secondly, it has low glycemic index – a food rate based on how much they make your blood sugar rise. Its gluten free, diary free, and complicated cooking free. They call it the “gold of the Incas” and indeed it is. I typically season plain quinoa, but this Nature’s Earthly Choice Quinoa is easy peasy and cooks in 15 minutes. There’s a variety of flavors you can choose from: garden vegetable, sundried tomato, roasted garlic & olive oil, and mushroom. I happen to taste all of them, but I decided to get garden vegetable and roasted garlic & olive oil. I’m using garden vegetable for the party boats.
Makes about 12 party boats
1 box of Nature’s Earthly Choice Quinoa Garden Vegetable (stove top instructions are listed on the box)
1/3 cup mushrooms in cubes
1/3 cup orange bell pepper in cubes
1/3 cup yellow heirloom tomatoes in cubes
2-3 endives (depending on size)
1. I wanted to add more texture to the quinoa mix, so I chopped up a few vegetables I had in the fridge – mushrooms, orange bell pepper, and yellow tomatoes. You can mix any vegetables you want.
2. As you can see it’s very simple and fast.
3. Add mushrooms, bell pepper, and tomatoes 10 minutes into cooking the quinoa.
4. It should take 15 minutes to cook. My rule of thumb is waiting till the quinoa is translucent enough so you can see the rings.
1. Cut the core about 1/2 inch and a few leaves will fall. Remove the leaves from the outside, which are the bitter ones, and take the leaves that fell from the inside. The leaves in the inside are your party boats.
2. If there are a few leaves attached to the core, then you may have to cut a few inches of the core again. Gather the leaves that fall for your party boats.
1. Take a spoonful of quinoa and place it on your endive
2. Enjoy the party!
Posted in Vegan Recipes, Yum-O
Tagged bitter, endives, garden vegetable, gluten free, heirloom, leaves, mushrooms, Nature's Earthly Choice, organic, party, party boats, peppers, protein, quinoa, tomatoes. cut, vegan, whole grain