…Who am I kidding?When is pumpkin NOT on the fore front of my mind?! I am obsessed with pumpkin year round!
Fall is just an excuse to consume even more pumpkin than usual! Take, for instance, my latest smoothie creation. An autumnal take on a Green Monster, if you will. From kale to chia seeds, this power house breakfast smoothie will fuel you through your morning and nourish you body and soul.
Had you seen my shopping basket at Whole Foods a few hours ago, you would have steered clear! Wellness Blend, Sambuca, Vitamin C, Cold Season Tea….
I was like a walking germ alert. Kids, this is what happens when you move clear across the country from your family, your husband is traveling, and you get sick. You are left to fend for yourself. It’s not pretty. It’s not glamorous. This is, straight up, life, my friends! Currently, I have some sort of concoction of chicken broth and vegetables simmering in the crock pot. Not so sure how it will turn out, but at least I won’t have to think about making dinner later.
Before being slammed in the face by “the sickness”, I had a chance to play in the kitchen with one of my favorite ingredients, Brussel Sprouts! Since my head is about to explode, and I need another cup of tea, I am going to cut to the chase, and let you all get on to the recipe. Bon Appetit!
Shaved Brussel Sprouts & Fennel
(Gluten Free, Dairy Free, Vegan)
1 tsp Coconut Oil
7-8 Brussel Sprouts, thinly sliced/shaved
1/4 tsp Red Pepper Flakes
Sea Salt, to taste
Black Pepper, to taste
2 Fennel Fronds, thinly sliced
1 large clove Garlic, minced
1/3 cup dry White Wine
Heat oil in a large skillet over medium heat.
Add brussel sprouts, red pepper flakes, season with salt and pepper, and saute 5-6 minutes.
Add the fennel to the pan and cook 2 minutes more.
Add the garlic and cook just until fragrant, about 1 minutes.
Deglaze the pan with the wine, reduce the heat to medium-low and allow to reduce, 5-7 minutes.
I had grand plans to make a stir-fry, or a stuffed chicken breast, or something fancy for myself for dinner this weekend.
Then, the time came around to eat and all I wanted were vegetables. …Lots and lots of vegetables.
I walked a block to my favorite little Italian marketand returned with a bag brimming with veggie goodness and good Italian Balsamic vinegar. The dinner preparation was minimal, the meal was delightful, and the clean-up a cinche. I even had leftovers for lunch the following day! …I win….
Roasted vegetables have to be one of my favorite foods. What about you? What is your favorite roasted vegetable recipe?
Balsamic Dijon Roasted Vegetables
(Gluten Free, Dairy Free, Vegan)
1/2 large Yellow Onion, chopped
1 cup Brussel Sprouts, halved
1 Yellow Squash, chopped
1/2 pint Cherry Tomatoes
1/2 cup Carrots
1/2 cup Crimini Mushrooms
2 Tblsp Extra-Virgin Olive Oil
1 Tblsp Dijon Mustard
1 Tbslp Balsamic Vinegar
Preheat the oven to 350 degrees F.
Place all vegetables in a large bowl and toss with herbs and spices.
In a measuring cup, combine the EVOO, Mustard, and Vinegar. Whisk until well combined.
Pour liquid over the vegetables and gently toss until evenly coated.
Spread vegetables in an even layer on a foil lined baking sheet.
Roast in the preheated oven for 45 minutes to an hour, or until tomatoes burst, stirring every 20 minutes.