Perfect Brussels Sprouts (Recipe)

Earlier this month, I let you all in on the best brussels sprouts recipe for people that, well, don’t really like them. Since then, I’ve been a little too obsessed with finding other recipes for the contentious veggie . I’ve had more misses than I care to remember.. until this recipe, from 101 Cookbooks, caught my eye. Enjoy!

Parmesan-Crusted Brussels Sprouts

Ingredients:

• 24 Small Brussels sprouts, washed, trimmed & cut in half
• 1 tablespoon olive oil, plus extra to rub onto the sprouts
• Sea Salt & Freshly-Ground Pepper
• 1/4 cup freshly-grated parmesan

Instructions:
1. Lightly coat brussels sprouts with olive oil.
2. In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add sprouts, flat side down, in a single layer. Sprinkle with salt. Cover and let cook until the sprouts are just tender, and the bottoms are just slightly browned, about 5 minutes.
3. Remove cover and turn up heat. With a metal spatula, toss the sprouts around twice while cooking until the sprouts’ flat side is caramelized. Remove from heat. Season with salt and pepper and sprinkle parmesan. Serve immediately.

Recipe Credit: 101 Cookbooks

Related:

Sauteed Shredded Brussels Sprouts (Recipe)

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Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Green Kitchen Tips, Side Dishes, Vegetarian, brussels sprouts

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Healthy & Delicious Pumpkin Oatmeal

Celebrate the fall bounty by dressing up your morning bowl of oats with some pumpkin and tasty spices! This pumpkin oatmeal recipe is easy, filling, and 100 percent belly-warming!

Pumpkin is pretty much the quintessential fall vegetable, isn’t it? We’re carving those suckers for Jack-o-lanterns, baking them up into pies, and even cooking them into our soups. Not only do pumpkins just plain taste like fall, but pumpkin and other winter squash are extremely healthy.

Health Benefits of Pumpkin

Pumpkin – like most winter squash – is low in calories, high in fiber, and rich in beta carotene. Pumpkin also contains a lesser-known carotenoid which might help prevent lung cancer.

The carotenoids in pumpkins protect your health in all sorts of ways, like:

• preventing certain types of cancer
• preventing premature aging
• preventing cardiovascular disease

Related Reading: 10 Tasty Superfood Recipes

Getting enough dietary fiber also may help stave off cardiovascular disease, so pumpkin packs a double punch for heart health! Pumpkin is also rich in vitamin C and magnesium, which is great for your bones. In fact, your body needs these vitamins to better absorb calcium, so combining pumpkin with calcium-rich oats makes for a powerful bone-boosting breakfast.

Pumpkin’s anti-inflammatory properties benefit your joints, and it’s also been shown to stimulate kidney function. The L-tryptophan in pumpkin flesh even helps fight depression!

Those pumpkin seeds are little healthy dynamos, too. You can add a handful of roasted pumpkin seeds to the oatmeal recipe on the next page for even more healthy pumpkin power!

Ready to start your day with a little pumpkin boost? Get the pumpkin oatmeal recipe on the next page!

Image Credit: Pumpkin photo via Thinkstock

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Decadent Chocolate Chia Pudding

This chocolate chia pudding is so rich and delicious, it’s hard to believe that it’s also pretty healthy. You can indulge in this yummy chia recipe for breakfast or serve it up for dessert after supper!

Chia is one of those fancy “superfoods” that’s chock full of good-for-you vitamins, minerals, and micronutrients, but knowing something is healthy is a lot easier than actually working it into your day-to-day. Sure you can toss some chia seeds into your morning smoothie, but how else do you incorporate chia into your daily routine?

Related Reading: Superfood: 10 Delicious Chia Recipes

What I love about this chia recipe is that not only is it super tasty, but you’re using the chia seeds raw, which mean you’re getting the maximum health benefit! Raw, soaked chia seeds absorb lots of moisture. They plump up into a texture almost like a smaller version of tapioca while still keeping a little bit of the crunch that’s so nice about chia seeds.

I first made this pudding for a pot luck supper and used way more chia seeds than necessary – maybe twice the amount in the recipe below. Chia takes some time to soak, and when after an hour things were still looking runny, I started adding more seeds. The resulting dish was still tasty, but I’d describe the texture as “overly chewy.” Learn from my mistake! The chia-to-milk ratio below works nicely, you just need to allow enough soaking time.

This recipe is adapted from Lisa’s beautiful chia parfait at Vegan Culinary Crusade. If you like this recipe, I recommend checking out her site – she’s a cooking genius!

Chocolate Chia Pudding

Prep time: 5 minutes; Soaking time: 4 hours; Yield: 1 serving

Ingredients

• 1 cup unsweetened almond, soy, coconut, or cashew milk
• 2 tablespoons chia seeds
• 1 teaspoon cocoa powder
• 1/4 teaspoon cinnamon
• 1/2 tablespoon maple syrup, or more to taste
  

Cooking Directions

1. Combine all of your ingredients in a Mason jar or other small, glass container with a lid.
2. Refrigerate for at least 4 hours, stirring once an hour to keep the seeds from clumping.

This makes a single serving, so you can scale this recipe up or down. If you want to eat this for breakfast all week long, whip up a big batch and scoop out servings each morning. It will keep for a week in the fridge and is delicious on its own or topped with fresh fruit, toasted cashews, or both!

What’s your favorite chia recipe? I’d love to hear how you’re eating more chia!

Read more: All recipes, Basics, Desserts, Diet & Nutrition, Eating for Health, Food, Health, Raw, Vegan, Vegetarian, chia, chia pudding, chia recipe, chocolate chia, chocolate chia pudding, easy recipe, superfood, superfood recipe, vegan recipe

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