Category Archives: Vegetarian & Vegan

Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon

This side dish is going to blow your mind! Wait… side dish? What am I saying, it’s more than just a side dish, you don’t really need anything else, it’s that good.

I have to confess that I am a little bit obsessed with side dishes, I think they deserve more attention. It also has to do with the fact that I try not to eat carbs in the evening so I want to have something really spectacular to compensate for the lack of potatoes or rice. When I was eating these Brussels sprouts I almost forgot about the grilled chicken I had on the side and ate the entire dish of sprouts, oops.

Ok, I’ll admit that I was very full, but so satisfied.

Serves 4 (or 2 if you’re like me)

Ingredients;

1 lbs. Brussels sprouts, cleaned and shredded

1 small onion, peeled and diced as fine as you can

1 Garlic clove, peeled and grated or crushed

4 oz. smoked Bacon, cut in medium small dice (* Omit or use vegetarian bacon for vegetarians)

1/3 C. Hazelnuts, skin removed

2 tbsp. Butter

2 tbsp. Maple Syrup

salt and pepper

2 – 3 tbsp. Water

Method;

Over medium high heat fry the bacon for a few minutes in one tablespoon of butter. Once they start to get a little crispy and golden add the hazelnuts. Fry for about 4 minutes until the nuts become golden. Now add the Maple syrup and continue to cook for an other 3 minutes until all is nice and sticky and golden.

Place the nuts and bacon in a bowl and set aside.

Put the pan back on the heat and add the remaining tablespoon of butter. Once melted add the onions, the garlic and the Brussels sprouts after a minutes or so. Start sautéing, season with salt and black pepper. Add the two tablespoons of water and put a lid on the pan, leaving a side open, or use a lid with holes in it like I do.

Cook for about seven minutes or until they are tender to your liking. Return the hazelnuts and bacon to the pan and sautee for another minute until heated thru. Serve immediately.

No Bake Almond Protein Bars

7 Replies

Makes: 12 bars

Needed: Glass baking dish 8×8″

These super quick bars are packed with protein and nutrients to keep you going for a ages and are also really great as a pre or post work out snack. Kids love them too.

Just 5 basic ingredients!!!

Ingredients;

1 1/3 C. Gluten Free Oat Flour
1/4 C. Plant Based Protein Powder, Sweet Vanilla Bean
a pinch of Himalayan Salt
1/2 C. Almond Butter
1/4 C. Honey , Maple Syrup or Light Agave Nectar
Some Almonds for decorating.

TIP No.1 : add some Pumpkin Pie Spice, Cinnamon or Vanilla Extract to suit your mood.

Method;

Put oat flour and protein powder with a pinch of salt together in a bowl and stir to mix. Add some spices like suggested above if you want, but it’s not necessary since they taste great without too. Add the almond butter and honey. Mix thoroughly with a wooden spoon. Add a drop of milk or water if it seems to dry.

Oil spray your baking dish first and then line with parchment paper, press the mixture very firmly in to the dish. Decorate with the Almonds if desired.

Place in the freezer for about an hour before cutting or overnight in the refrigerator.

Eat within 5 days.

TIP No.2: Dip them in very dark melted Chocolate (70% Cocoa) , if you want to be extra naughty.

Not quite what you were looking for? How about Black Bean Brownies

Gratin Dauphinois with Gruyere.

3 Replies

Ingredients;

2 lb /1 kg starchy potatoes

1 garlic clove peeled and sliced in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

grating of nutmeg

Freshly ground pepper

1 C. cream

1/2 C. chicken stock

1 C. grated Gruyere cheese

Method;

Preheat oven to 350F/180C.

Bring cream, chicken stock, nutmeg and salt to a boil in a medium saucepan. Once it reaches a boil, turn off the heat and let it steep while you make the rest of the gratin.

Rub a baking dish with the cut garlic, then spread with the butter.

Peel the potatoes and slice them thin.

Place half of the potatoes in the dish, then scatter over cheese.

Repeat for the second layer, finishing with the cheese.

Pour over the cream.

Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving. Sprinkle with some chives or parsley before serving.

Another great fast side dish would be Super quick pan roast Jacket Potatoes.

Endive Gratin with Baked Apples, Blue cheese and Thyme

5 Replies

Serves 4 as a side dish

Who disliked Endives as a kid?… raise your hands….

Well I don’t know about you, but I really really disliked Endives when I was a child. Always prepared so very over cooked. Boiled and then rolled in some cheap ham and covered in cheese. It was bitter and the consistency was just aweful.

Thank goodness we have come a long way since then when it comes to being creative with endive. Really there is more than just Waldorf salad and the typical gratin.

I actually love this dish and some times I eat it with just some steamed new potatoes, it’s that satisfying. But I think it goes particularly well with white meats like chicken or pork.

Ingredients;

6 Large heads of Endive, about 1.5 lbs.

3 tbsp butter

2 tbsp. pine nuts

2 garlic cloves, peeled and sliced thin.

1 tablespoon fresh Thyme leafs

1/4 C. white wine

5 oz. blue cheese, 2 medium apples, peeled, core removed, cut in wedges

2 tbsp. honey

2 – 3 tbsp. pine nuts

Method;

In a large frying pan, melt one tablespoon of butter and when hot add the apples. Fry for about 5 minutes then add 1 tbsp. of honey, cook for another 3 to 5 minutes until golden brown. Transfer the apple slices to a plate and reserve.

Cut the endive in half lengthwise and remove bruised outer leafs if necessary. Slice away a small bit from the bottom.

In the same pan, add the remaining two tablespoons of butter. Add the endive cut side down and sprinkle over the thyme, season with salt and pepper.Cook for about 5 minutes before adding the garlic and the remaining honey, and turn them once in a while. Add the white wine. Depending on how thick they are, cook for about 10 to 15 minutes. Pierce with a knife to check if they are tender but still a little bit firm.

Turn on the grill.

Transfer the endive to a baking dish and gently place the baked apple wedges around the sides.

Cut the blue cheese in slices and divide over the endive. Sprinkle over the pine nuts.

Grill the endives for about 5 minutes until nice and melted and golden. Keep an eye on it!

Enjoy

Myra Xo