Tag: sides

Honey Balsamic Brussel Sprouts

Melissa King 22 Comments

I used to hate brussel sprouts.  I didn’t just hate, I seriously loathed brussel sprouts.  So one day I made some Maple Glazed Brussel Sprouts and they were amazing!  So good that I ate the entire tray of brussel sprouts by myself.  This brussel sprout hater had been conformed!  So once I got the taste for roasted brussel sprouts, I decided to try new roasted brussel sprouts recipes.  This is just another roasted brussel sprouts variation.

Honey Balsamic Brussel Sprouts - My Whole Food Life 1

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Maple Glazed Brussel Sprouts

Melissa King 60 Comments

I am not too picky when it comes to vegetables, but the one I never seemed to like was brussel sprouts.  I had tried them many ways with no luck.  So when my friend Judith over at The Midnight Baker told me she had a great recipe, I decided to give them another shot.  This Maple Glazed Brussel Sprouts recipe was so good that I could not stop eating them.  I am a believer for sure now.

Maple Glazed Brussel Sprouts - My Whole Food Life

These are amazing.  Even my husband could not stop eating them.  This will become a staple in our house for sure.  This recipe is almost as addicting as my Cauliflower Popcorn.

Maple Glazed Brussel Sprouts

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Prep Time 5 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Wash brussel sprouts, remove the ends and cut in half.
  3. Place the brussel sprouts in a large bowl.
  4. In a small bowl, whisk the oil, salt and maple syrup.
  5. Pour over the brussel sprouts and mix well.
  6. Place the brussel sprouts on a lined baking sheet.
  7. Bake in the oven for 30 minutes, stopping to flip the sprouts halfway through.

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Recipe Notes

 

 

Smoky Sweet Potato Fries (Vegan & Gluten Free)

Melissa King 17 Comments

These Smoky Sweet Potato Fries are awesome.  I used to think that french fries were off limits once I started eating better, but it turns out that’s not the case.

I already have a Healthy French Fry recipe on the blog.  I love sweet potatoes and I really wanted to make some french fries with them.  Well today I made these sweet potato french fries, and they were amazing!

 

smoky sweet potato fries

This sweet potato french fry recipe is really simple to make.  The smoky flavor of the chili powder and the smoked paprika really goes well with the sweetness of the sweet potatoes.  This recipe would go great with my veggie burgers.

I loved dipping them into my Homemade Ketchup.  Needless to say, the entire tray was gone in minutes.  My picky, older daughter loved them!  This made me very happy because she says she doesn’t like sweet potatoes.

Smoky Sweet Potato Fries

Smoky Sweet Potato Fries

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Prep Time 15 min Cook Time 1 hr Serves 4 servings     adjust servings

Ingredients

  • 1 sweet potato chopped into fries (I used this machine )
  • 1 heaping tsp smoked paprika
  • 1-2 T coconut oil
  • 1 tsp chili powder
  • salt to taste
  • 1/2 tsp cayenne (optional)

Instructions

  1. Preheat oven to 375.
  2. In a saute pan , pan sear the fries with the oil and spices for about 5-7 minutes, stirring often.
  3. Once all the fries are well coated with seasoning and oil, spread them out on a lined baking sheet .
  4. Bake for 1 hour, stopping halfway to flip and shake them around.

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Recipe Notes

That’s it! These should last a week or so in the fridge. If you can keep them that long!

Asian Slaw

Melissa King 16 Comments

I have been wanting to so an Asian slaw for quite some time now.  This week, we had some leftover red cabbage and I took that as a sign.  What we came out with was so good!

Asian slaw 3 watermark

This Asian slaw would be great in some spring rolls, or in an Asian wrap with your favorite protein.  It is definitely a dish that will be made often in our house.  Just today, I added some cashews to it for my husband’s lunch and he said they were amazing on top.  So even though it’s not pictured, I will add it to the recipe. 🙂 This is a quick dish that can be made in a few minutes.

Asian Slaw

Asian Slaw

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Prep Time 20 min

Ingredients

  • 1 head red cabbage chopped
  • 2 apples diced (I used gala apples, but any would work)
  • 3 carrots shredded
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 2 T toasted sesame oil
  • 2 T rice vinegar
  • 1/3 cup toasted cashews
  • salt to taste

Instructions

  1. Throw the cabbage, apples, cashews and carrots into a large bowl .
  2. In a small bowl , whisk
  3. the remaining ingredients to make the dressing.
  4. Pour the dressing onto the salad and toss.

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Recipe Notes

This made about 4 servings and should last for a week in the fridge. Enjoy!

Roasted Pesto Portobellos

Melissa King 29 Comments

If you were to ask me what some of my favorite veggies are, spinach, mushrooms and cherry tomatoes top the list.  So, I thought I would combine them together to make this super easy meal.  This meal is so easy to put together.  I made the whole thing within just a few minutes after we got home from my daughter’s soccer game.

Musroom Portobello watermark2

This meal comes together in minutes.  It really is no trouble at all.  For the pesto, I used almonds instead of pine nuts because pine nuts can be so expensive.  The almonds worked out great.  I also use nutritional yeast in place of cheese.  Nutritional yeast is super healthy and actually is a great source of B12.  B12 is one of the few vitamins that is hard to find in a plant based diet.  It also has a cheesy and nutty flavor and that is why it’s used in place of cheese.  This was the first meal I made using some ingredients from our garden.  The basil is flourishing so I plucked a whole bunch off.  It grows back so fast.

Roasted Pesto Portobellos

Roasted Pesto Portobellos

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 cup almonds
  • 10 basil leaves
  • 1 cup baby spinach
  • 2 T nutritional yeast
  • 3 cloves of garlic
  • 1 T parsley
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 8 cherry tomatoes halved
  • 3 portobello mushrooms stems removed

Instructions

  1. Preheat oven to 400.
  2. In a food processor grind up all the ingredients except the mushrooms and tomatoes until a pesto forms.
  3. If the mixture seems a bit dry, you can add a bit more oil or even a little water.
  4. Grease a baking sheet and lay the mushrooms on it.
  5. Fill each cup with pesto and top with the cherry tomatoes.
  6. Put in the oven for about 20 minutes.

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Recipe Notes

We were actually going to make 4 mushrooms, but my husband butchered one in the process of removing the stems. That is why in the picture, the caps are filled to the brim with pesto. They were still delicious, and I wish we had leftovers, but they were all gone quickly. I hope you enjoy them as much as we did!