A quick, easy, delicious way for me to eat more veggies is to slice, season and roast them.
My favorites are Brussel Sprouts. I love how some of the skins get crunchy and mix in perfectly with the nutty, smooth buttery taste of the sprouts.
Oven-Roasted Brussel Sprouts
A bag or stalk of raw Brussel Sprouts
2 tbsp of olive oil
3 garlic cloves, chopped
Salt and pepper to taste
Wash and dry Brussel Sprouts.
Prep them by cutting off ends.
Preheat oven to 450 degrees.
Cut them in half and then in half again.
Spread them on a cooking sheet. Drizzle with oil and sprinkle chopped garlic over the sprouts. Add salt and pepper. Mix well.
Place pan with sprouts in oven at 400 degrees and roast for 20 minutes. (Check on them after 10 minutes and cook to your preference and oven’s strength.)
I sometimes sprinkle them with a bit of parmesan cheese before I plate them for lunch or dinner, as a side or the main course served with a grain. I’ve even tossed them into an omelette for Breakfast. So versatile and yummy!
Flourless cookies! Is there such a thing? Yes and they are delicious.
Before I baked these flourless cookies, I was a firm believer that a cookie had to have flour. How else would it hold its shape, I thought.
So after much trial, and even more error, I happened on this experiment with ingredients that I’m happy with.
They are super easy to make and pack a huge protein punch, thanks to the peanut butter, which might make them a healthier than regular cookie choice.
Flourless Chocolate Chip Cookie
1 cup of peanut butter
1/2 cup of Brown Sugar
1/2 cup of chocolate chips
2 eggs or to make the cookies, Vegan, 2 Flax “eggs”, which is 2 Tbsp of ground flaxseed with 6 Tbsp of water, mixed together.
1 tbsp of vanilla
This is important. Do Not Pre-Heat Oven. I found that if you do, the cookies burn first before they finish cooking.
In a bowl, mix together all ingredients and blend well.
On a cookie sheet lined with parchment paper, drop tbsp of dough onto sheet.
Place in oven at 350 degrees for 10-12 minutes. Take care watching them so they don’t burn but are not undercooked.
Let cool on a wire rack before eating. This will help them set. The consistency of this cookie is slightly chewy, not hard or crisp. Store in an airtight container.
Hope you like them.
Ready to face the day writing and making with a big bowl of oven baked granola doused in almond milk and eaten with a big wooden spoon.
3 cups of rolled oats
1/2 cup pecans
1/2 cup almonds
1/2 tablespoon quinoa
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1 egg white, beaten
1/2 cup pure maple syrup
1 cup dried fruits, such as: cranberries, cherries, apricots, dates, figs, and/or raisins) Note: Add fruit only after the granola has baked and is out of the oven. If you add prior to baking the fruit will become as hard as a rock. Seriously, a rock. Save your teeth and add after the granola has baked.
Pre heat oven to 375 degrees.
Mix everything together until everything is well coated. Spread onto a parchment sheet covered baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly.
When done, remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 4-5 cups.