Shaved Brussels Sprouts and Apple Salad

Creamy Shaved Brussels Sprouts and Apple Salad

I’ve had a love-hate relationship with brussels sprouts for a long time.

I grew up thinking they were gross simply because every kid I knew hate them. (Did they actually ever try them, or did they hate them for the same reasons I did? The world will never know.) I really shouldn’t have let this influence my brussels sprouts opinion, because I loved a lot of veggies other kids hated…broccoli, squash, peas, asparagus.

Fast forward to my early paleo days, where I thought hey, I’m healthy now, I must love brussels sprouts. So I bought some to try. First bite, and I didn’t think they were so bad. Second bite? Bleh. Nope. Newsflash, self: being “healthy” does not mean you like all “healthy” foods.

So, I decided that I just mustn’t like little green bulbs, and didn’t buy them again.

Until, of course, I stumbled upon a recipe that totally changed my thoughts on brussels sprouts.

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Baked Plantain Fries

Baked Plantain Fries

Fact: plantains are freaking awesome.

I had my first experience with plantains when I was a kid and my mom had decided we needed to branch out and try new kinds of produce. Unfortunately, this was pre-Internet-for-everything, so the only inkling of how to use a plantain was from the label at the grocery store: “Like A Banana!” Okay, sure thing. You can probably imagine how well we liked green plantains after our first taste-test.

Needless to say, I’m glad I gave plantains another chance a year or two ago. I can’t seem to survive without them in my apartment. And though I’m totally fine just frying plantains, I like to experiment sometimes, too. Thus, I made Baked Plantain Fries, and they make me happy.

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Ginger Butternut Squash Soup

 

Hey look! A recipe that isn’t a baked good or dessert! This is a big deal!

Of course, dessert isn’t the only thing I eat. However, most of my meals are so basic they aren’t worth sharing a recipe for. But, this Ginger Butternut Squash Soup is an exception. Creamy, popping with spicy ginger, and using one of the world’s best squashes as a base, this soup is definitely worth making.

Ginger Butternut Squash Soup

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Layered Pumpkin Pie Chia Pudding

Here I am, finally joining in on the PUMPKIN ALL THE THINGS craze. Not that I haven’t made pumpkin the base of my food pyramid already—glance around my Facebook page or Instagram and you’ll see that pumpkin has become a huge part of my life. I might even say we’re going steady.

I’ve been having Bulletproof(R) Pumpkin Spice Lattes every. single. day. There’s nothing wrong with that. It’s actually the most fun and delicious part of my day. It’s a shame I have to rush through it 64% of my mornings to get to work on time. To make sure I have somewhat adequate time for my morning coffee ritual, it’s nice to have breakfasts pre-prepared.

That’s where chia puddings come in.

Layered Pumpkin Chia Pudding

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