Eat Your Sprouts!

Brussels Sprouts?!

Many people probably have had the challenge of getting down Brussels sprouts sometime in their life. Most of the time, they are not tasty, but if you add in some bacon...maybe some caramelized onions...I think things will change :) Brussels sprouts are a great vegetable to have in your diet since they are chock full of vitamins and nutrients that we need, and during the winter season, that is when you want to get them in!

 



Ingredients:

1lb Brussels Sprouts, ends chopped and cut into 1/4's, remove any tough leaves
6 Pieces Bacon, cut into bite size pieces
1 Shallot, cut in half and thinly sliced
Balsamic Vinegar
Sea Salt and Ground Pepper

1. In a large skillet, place the pieces of bacon and cook out over medium heat. Once the bacon gets crispy, remove and drain on a paper towel, set aside.
2. In the same pan with the bacon fat, turn the heat to high, and place the pieces of Brussels sprouts evenly over the pan in a single layer preferably. Allow the sprouts to cook for 3 minutes before starting to toss them and continue to toss them in the pan until they become tender and appear caramelized. The length of time will vary depending on the size of the sprouts. If they are on the larger side, after a few minutes, you can add in a 1/2 cup of water to help steam the sprouts to become tender. Remove the sprouts from the pan and set aside.
3. Add in a touch of coconut oil or reserved bacon fat if you have it and toss in the shallots for about 2 minutes until they become soft. Add in a tablespoon of 2 tablespoons of balsamic and cook until most of the liquid is gone. Add in the sprouts and bacon and toss thoroughly together. Season with salt and pepper and you're done!

NOTE* If you want to add a little sweetness, only add in 1 tablespoon of balsamic vinegar and then add in 1 tablespoon of maple syrup!

Sweet Breakfast Hash

Breakfast Hash!

Most important meal of the day - breakfast! Try combining these whole foods together into an awesome sweet breakfast hash. Sweet Potato, Kale and Eggs - yes! Kick your morning off with this plateful of power!

 

Ingredients:

2 Sweet Potatoes, peeled, rinsed and diced small
1 Shallot, peeled, and finely diced
2 Cups Kale, washed well, stalks removed, leaves torn into bite-size pieces
1/2 Tsp Cumin
1/2 Tsp Paprika
Sea Salt
Ground Black Pepper
2-3 Eggs, free-range preferred (depends on how hungry you are)
Butter or Bacon Fat (any fat to cook the hash that you prefer)

1. In a large skillet, heat the butter (or other fat) over medium-high heat. Add in the potatoes, shallots, and spices.
2. Stir the mixture to help cook evenly, takes about 15 minutes for the potatoes to cook through and become soft. Add in the kale. Continue to cook for another 5 minutes.
3. Season the hash with salt and pepper to your liking. Turn off and remove from heat to rest.
4. In a separate skillet, cook your eggs - sunny side up or over easy are the most common ways of preparing eggs to go with breakfast hash.
5. Place the hash on a plate then top with your eggs, grab some Sriracha and enjoy!
6. You can always kick these up a notch by adding a pinch of cayenne pepper, and even crisping some bacon and mixing it in with the hash - experiment until you find your favourite combo!

One Pot Roast

It's time for a Roast!

Turkey weekend is the sure sign that winter is coming, time to get comfortable with some comfort foods that are filling and good for you. Pot roast is a simple and easy thing for first time or newbie cook's to do because you get your protein, veg, and drippings all in one! Tried VG Farms beef this week that I picked up at Longo's. Turned out pretty good and was readily available at a reasonable price! 

Ingredients:

2-2.5 lbs of Good Quality Beef Rib Roast, or Shoulder
1 Cup Chopped Carrots
1 Cup Chopped Celery
1 Cup Chopped Onions
2 Cups Potato (Both Sweet and White Potato)
Sprig of Rosemary or Thyme (your preference)
Bacon Fat or Avocado Oil (need the oil to sear the meat)
Beef Stock - homemade if you got it!
Salt & Pepper

1. In a large pot that has a fitted lid, add in your fat or oil. On medium-high heat, sear your roast on each side for about 3 minutes each (this will keep it tender inside).
2. Once that is done, add in all your vegetables, and then the stock until it is just covering the top of the beef.
3. Cover the pot and reduce the heat so that it is cooking on a simmer. Not a big boil, as that will make the beef tough. Cook for approximately 1 to 1-1/4 hours, checking to stir vegetables every once in awhile.
4. When done to your liking. Remove the beef and let rest on a cutting board for about 5 minutes. You don't want to cut it right away, as it will loose all the goodness out of it. Scoop out your vegetables and then cut your beef and top with the stock "jus" - Enjoy!