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Shaved Brussels Sprout Salad

shaved brussels sprout salad

This recipe will make you crave Brussels sprouts. It’s true. I know it sounds like crazy talk, but this dish has taught even the biggest doubters of this oft-hated veggie that Brussels sprouts can be exciting and full of flavor. This salad is delish and tastes even better after a few days of sitting in the fridge so all of the flavors have time to blend and marinade together. Slicing the Brussels sprouts can get a bit tedious if you are making enough for a large crowd, so my greatest piece of advice is to make a trip to Trader Joe’s, (a.k.a my home away from home) and grab a bag of sliced Brussels sprouts in their fresh produce section. Trust me: doing this will make B-sprouts a tasty time-saver. If you see some large chunks that aren’t chopped thinly, just run your knife once through the pile of these cruciferous gems. That’s all it takes to get those bad boys sliced and the rest is so simple.

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Shaved Brussels Sprout Salad
Author:
Serves: 4
Ingredients
  • 6 cups Brussels sprouts, bottoms cut off and sliced very thin
  • ½ cup whole dried cranberries (The Trader Joe's brand is the best. They are plump, moist, & flavorful)
  • ¼ cup gorgonzola crumbles
  • ½ cup toasted pecans, small pieces
  • ¼ cup extra virgin olive oil
  • lemon juice from 1 lemon
  • 2 garlic cloves, pressed or finely minced
  • 1 tsp. of dijon mustard
  • celtic salt and black pepper to taste
  • Grated parmesan cheese, handful (optional)
Instructions
  1. Slice Brussels sprouts very thin or buy bag of sliced Brussels sprouts.
  2. Mix slice Brussels sprouts in a bowl with dried cranberries, gorgonzola, and pecans.
  3. In another bowl, mix together the olive oil, lemon, garlic, mustard, salt & pepper. Pour dressing on top of the salad. Top with parmesan cheese.

Baked Eggplant Parmesan: The Easy and Healthier Version

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I am thirty years old.

I officially start my Master’s in Nutrition program this month at the University of Bridgeport.

Also this month, my brother turns twenty-six, which makes me feel like I am ancient since he is still a baby in my head.

Summer is my favorite time of year and it’s not even close.

There are more days than I would like to admit when I don’t make my bed in the morning.

I love living in New York City, but it leaves me having a love/hate relationship with owning a car. I often spend at least 3+ hours dealing with it on a weekly basis.

Life is still good. I pinch myself every day over how fortunate I am to live in our apartment.

My husband is the best. 

I wish I can be in my gardens every day. I also wish I can see my parents every day.

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The recipe I am posting today is the bees knees. It is a total game-changer. Why, you ask? I make this dish on the reg because this version saves so much time and cuts a lot of calories from the typical recipe. I have a strong feeling that you will love this dish.

FullSizeRender-4 Every time I make a tray of classic Eggplant Parmesan, it is so labor intensive that when all is said and done, I usually wind up calling my mother or one of my aunts and I say, “As delicious as this meal is, I am not making this again for a LONG time!” They are the ones who originally taught me how to make this recipe, so they can completely relate.

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It makes me sad though because I really love eggplant parmesan. That is why I created this recipe: It is not intimating. It reduces a hefty amount of oil. There is no egg, bread, and frying the eggplant. Best of all… It is still so. freaking. delicious. NO FRYING. Music to my ears.

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This recipe is vegetarian, but can easily be adapted to becoming vegan by omitting the cheeses and using vegan parmesan or nutritional yeast instead.

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There are less than 10 ingredients in this recipe. Sometimes when I am having company, I make a pound of linguine and extra tomato sauce to serve with this entree. Linguine is my favorite with eggplant parm, but any kind of pasta works. When it’s just me and the hubster though, we usually skip the pasta and opt for something like a shaved brussels sprout salad or sautéed mushrooms and kale on the side.

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Baked Eggplant Parmesan: The Easy Version
Adapted from Mario Batali: Baked Eggplant Parmesan
Author:
Serves: 4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Extra-virgin olive oil
  • 2 large eggplant, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, recipe follows
  • 2 handfuls fresh basil leaves, chiffonade
  • ¾ pound fresh mozzarella, sliced ⅛-inch thick
  • ½ cup freshly grated Parmigiano-Reggiano
  • ½ cup fresh bread crumbs, lightly toasted under broiler
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Using some extra-virgin olive oil, oil a baking sheet. Slice each eggplant about 1 to 1½ inches thick.Place on the oiled sheet. Bake the eggplant until the slices begin turning deep brown on top, about 15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  3. Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, spread ¼ cup sauce on the bottom of the pan.
  4. Then, place the largest eggplant slice evenly spaced apart. Over each slice, spread 3 TBS of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  5. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Basic Tomato Sauce
Author:
Ingredients
  • ¼ cup extra-virgin olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt to taste
Instructions
  1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  2. Add the tomatoes and juice and bring to a boil, stirring often.
  3. Lower the heat and simmer for 30 minutes until as thick.
  4. Season with salt and serve.
  5. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

 

 

Berry Cherry Energy Bars

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It’s 1:38 pm and you are schlepping to the next activity in your jam packed day. All you’ve had is a cup of coffee and a banana and you’ve been on the run since 6:30am. At this point of the day, if you are anything like me, you are going to be VERY hangry. In case you aren’t familiar with the term, hangry was coined for those of us who get angry when hungry. If you can relate, then you’ve experienced what it’s like to be a “hangry” person. See below.

When my husband agreed to love me for better or worse while reciting our vows on our wedding day, it meant that he was promising to love me through my rare dark states in which I never mean what I do or say while in the heat of a hanger attack, but like The Hulk, my barbs can sting nevertheless. If you are familiar with Tina Fey from 30 Rock, you will have a better understanding for what I am like when I am hangry.

I have the perfect solution to cure a hanger attack and they are my Berry Cherry Bars. They are energy bars and they require very little work to create in your own kitchen. Let’s get back to discussing those times when you are running out of the house and you are on-the-go all day… Those are some of the hardest moments to eat healthy and keeping our metabolisms going. One reason I think Berry Cherry Bars are great is because I can eat something homemade and the ingredient list doesn’t sound like a science project.

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I love having control over knowing what exactly is going into my food, especially in this case because energy bars that are sold at the grocery store can be deceiving. The store-brand bars are often labeled “healthy” but in actuality, they are loaded with refined sugars, low-quality fats, preservatives and artificial ingredients. Have you ever checked the first ingredient in a commonly sold energy bar? I can guarantee that some sort of sweetener will be the first ingredient listed.

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Making your own nutrition bars takes a short amount of time and this recipe is loaded with whole grains and protein. I only wish I knew how to make these back in college when I was eating “South Beach Diet” bars practically every single day in an effort to obtain a svelte figure and curb my hanger. I think I carried more of those bars around with me in my backpack than actual textbooks. I consumed them on the regular, and as a result, I put on an extra 10+ lbs (the daily pasta intake while studying abroad in Florence didn’t help matters).

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I tried to create my protein bar recipe with the idea of keeping it simple, affordable, and containing some of the most nutritionally packed foods you could possibly eat. I love eating nuts and seeds because they are a delicious source of protein. Sunflower seeds are also loaded in vitamins, minerals and antioxidants. Individuals who consume them on a regular basis have a lower risk of developing cardiovascular disease or type 2 diabetes, according to the Linus Pauling Institute. I opt to use sunflower seeds instead of peanuts in some of my recipes because these power seeds are full of vitamin E, which has anti-aging effects! Anything natural that prevents wrinkles is top-notch in my book. They are also full of iron and potassium.

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I make sure to add both dry and fresh fruit to these bars. They give these energy nom noms (another name we use for these guys) their soft, chewy texture. I often swap out the raspberries for blueberries and the dried cherries for dates, whole dried cranberries or apricots. The beauty of this recipe is that you can use pretty much whatever you have on hand. Dried fruit is so easy to store, making it simple to whip up these bars on a whim if you wish.

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You can even add 2 TBS of a plant based protein powder to my bars because it helps keep the belly fuller for longer. This has been a new trick of mine because one of my favorite times to eat these power bars is after a killer workout, so it’s important for me to eat plenty of protein to restore my fatigued muscles. Most of the time though, I leave this step out when I am making these bars for a large group.

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I brought some Berry Cherry Bars and Shaved Brussels Sprout Salad to Pure Barre Financial District (aka my second home) so that my fellow barre babes can be inspired to make healthy food choices after an intense workout.

Berry Cherry Bars will last a few days at room temperature and for up to a week in the refrigerator. I like to freeze them as well because they defrost beautifully.

Note: Make sure you buy your nuts raw and unsalted for this recipe

Berry Cherry Energy Bars
Berry Cherry Energy Bars Author: Michele Wolfson Berry Cherry Energy Bars Author: Michele Wolfson Berry Cherry Energy Bars Author: Michele Wolfson Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 12 bars Adapted from Ellie Kreiger's Walnut and Dried Cherry Bar http://www.foodnetwork.com/recipes/ellie-krieger/walnut-and-dried-cherry-bars-recipe.html
Author:
Ingredients
  • 1 cup quick-cooking oats
  • ¾ cup whole-wheat flour
  • ¼ cup toasted wheat germ
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup honey (agave for vegan version)
  • ⅓ cup unsweetened applesauce
  • ¼ cup coconut oil
  • 2 eggs (I use ½ finely blended walnuts until they make a paste as a binder for a vegan version to replace the egg)
  • ¾ cup chopped dried tart cherries
  • ½ cup finely chopped pecans or sunflower seeds
  • ½ cup of blueberries or raspberries
  • ¼ cup semi sweet chocolate chips (optional)
  • ¼ cup coconut flakes (optional)
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
  2. In another medium bowl, whisk together the honey (agave for vegan version), applesauce, oil, and egg (or walnut paste if making vegan until well combined.
  3. Stir in the dry mixture with the wet until well combined. Add the dried cherries, pecans, blueberries, chocolate and coconut flakes.
  4. Coat an 8½ inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  5. Cool completely and cut into 12 bars, about 4 by 1½ inches each.