Monthly Archives: November 2017

‘Nacho’ Brussels Sprouts

Sometimes you just want to eat something quick, easy, and comforting.  This particular time I wanted comfort food but I also wanted to use up my leftover Brussels sprouts.  I think you could do this with pretty much any leftover roasted vegetable with delicious and healthy results.

Print Recipe
'Nacho' Brussels Sprouts
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. When I make this it is usually with leftover roasted veggies, but if you're making it from scratch, chop the Brussels sprouts into thirds, toss with avocado oil, and roast in the oven at 400 degrees for about 20-25 minutes. If the veggies are already cooked, pan fry them with a small amount of avocado oil until heated.
  2. Toss Brussels sprouts with taco seasoning until evenly distributed.
  3. Place Brussels sprouts on an oven safe platter and sprinkle with cheese.
  4. Broil in the oven until cheese is melted through and starting to bubble.
  5. Slice avocado and add sour cream and salsa to a plate.
  6. Slide Brussels sprout 'nachos' onto the plate and enjoy!

Mug Cake – Seriously, a cake in a coffee mug!

It was my dad’s birthday and while I couldn’t celebrate with him as he was in sunny Phoenix, the occasion got me to thinking about cake and how I might like to have some.  I had seen recipes frequently for ‘cake in a mug’ that you can make ‘in minutes,’ but I had never tried making them.  To be honest, I really doubted they would turn out very well.  I wanted to make one that is grain free and sugar free so that Berrik could enjoy it, and I wanted it to be easy and failsafe.  This recipe is so fast and so simple.  I was shocked at how delicious it tasted! Because we try to avoid refined sugar in our baking, I typically use Xyla Xylitol-Xylitol Sweetener . It’s quite sweet, has zero net carbs, but doesn’t have the weird aftertaste that stevia often does.

Print Recipe
Mug Cake
When you need a single serving of cake - either because the cake being served does not meet your dietary requirements, or just because you need a treat, this 5 minute mug full of chocolatey joy is the perfect solution.
Course Dessert
Prep Time 4
Cook Time 1
Servings
Ingredients
Course Dessert
Prep Time 4
Cook Time 1
Servings
Ingredients
Instructions
  1. In a small bowl combine all dry ingredients and mix well.
  2. Crack egg into another small bowl and whisk until frothy.
  3. Add remaining wet ingredients to egg and stir to combine.
  4. Add wet mixture to dry mixture and mix until just blended.
  5. Scrape batter into a mug well greased with coconut oil. I used a larger latte mug that has a bigger bottom. Using a regular mug should also work fine, but it may impact cooking time slightly, and may make it more challenging to remove the cake from the mug.
  6. Put in microwave for approximately one minute. Every microwave is different so you may want to start at 50 seconds and then microwave in 10 second increments until the centre of the cake is slightly springy to the touch.
  7. Optional toppings: Top with whipped cream, cream cheese frosting, peanut butter frosting, fresh berries, berry coulis or anything else you can imagine that would go well on chocolate cake. I feel as I could come up with 25 options!
  8. Either add toppings directly to the mug, grab a spoon and dig in, or gently remove the cake from the mug, add toppings and enjoy!

Cauliflower “Pasta-Bake”

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Cauliflower "Pasta-Bake"
Whether you are gluten-intolerant, follow a low carb lifestyle, or just want to incorporate more veggies and less pasta in your life, this recipe is a sure winner. The very versatile cauliflower provides a surprisingly pasta-like taste and texture that is sure to please everyone in the family.
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Instructions
  1. Put ground meat into a large skillet and begin cooking on low.
  2. Chop onion and add to skillet along with garlic.
  3. Coarsely chop the cauliflower until pieces are approximate size of macaroni noodles or slightly larger and add to skillet.
  4. Cook at medium heat until meat is cooked through, onions are translucent, and cauliflower is al dente.
  5. Turn heat down to low and add tomato paste and oregano. Add red pepper flakes (optional) to taste.
  6. Stir in basil leaves and remove from heat.
  7. Scoop mixture evenly into 4 individual sized casserole dishes or one larger sized dish.
  8. Drop ricotta in small circles on the surface and then sprinkle parmesan and mozzarella to cover.
  9. Put into the oven and broil until cheese is bubbly and starting to brown.
  10. Sprinkle with parsley and serve with a side salad for a delicious 'italian-style' meal.