Wednesday, June 19, 2013

grilled brussels skewers

Summertime is BBQ-time, and if you're looking for a crowd pleaser, try these brussels sprouts skewers, 'cause they're seriously amazing!

  • 2 lbs. brussels sprouts
  • 1 Tbl. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 package wooden skewers

1. Place the skewers in a large dish & cover them with water to soak while you prep everything else & heat up the grill
2. Toss together the brussels sprouts, olive oil, salt & pepper in a large mixing bowl or plastic bag
3. When the sprouts are evenly coated with the oil & spices, slide them onto the skewers
4. Place the skewers on a hot grill and cook for approximately 5 minutes on each side
5. When perfectly blackened, serve them up & dig in! Yum!

Thursday, June 13, 2013

erin's favorite salad

Salads can be seriously boring, but this one is full of color, texture & flavor. This is my absolute favorite, go-to salad, and I could eat it everyday.

  • 2 large kale leaves chopped
  • 1/2 cup red cabbage chopped
  • 1 carrot shredded
  • 1 Tbl. ground flax seed
  • 1 tsp. your favorite spice or dried herb
  • 2 Tbl. your favorite salad dressing

1. Chop, shred, measure, grind, and get all the ingredients prepped
2. Combine the veggies, flax, and spices in a bowl or on a plate and top with dressing
3. Grab a fork and dig in!

* If you're looking to add some protein, top off your salad with 1/2 cup beans, hard-boiled egg, or a sliced Boca chik'n patty :)

Tuesday, June 4, 2013

slow cooker lentils & veggies

Crock pot cooking isn't just for the winter months! Throw everything in, go to work, and come home to a hot, tasty meal without having to heat up the kitchen. Lentils & veggies? Yes please.

Adapted from this Lentil & Veggie Stew recipe on Skinny Ms.

  • 1 large garlic clove diced
  • 1 cup frozen whole kernel corn
  • 1 red bell pepper chopped
  • 4 carrots sliced
  • 3/4 onion chopped
  • 2 stalks celery sliced
  • 12 oz frozen green beans
  • 1/2 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic salt
  • 3 cups low-sodium tomato juice
  • 3 cups water
  • 1 cup dry lentils

1. Prepare all the ingredients by chopping the vegetables & measuring out the spices & liquids
2. Place everything except the lentils into the crock pot and cook on low for 8-10 hours
3. After 8-10 hours-ish, add in the lentils and cook for 1 more hour
4. When the lentils are tender, adjust the liquid and/or seasoning to your liking & dig in! - I like my portion served with hot sauce :)