Sometimes, you just want a meal with an off-the-charts comfort factor. Whether your energy is low, you’ve had a bad day or you just feel kind of blah, we’ve all has those moments where we want something easy, we want something delicious, and we want that thing right now.
Enter — these sprouts. Believe me when I tell you, this dish makes me happier than almost anything in the entire world. It’s gluten-free and paleo, but also so easy, so simple, and totally a complete meal. The only hard part is that it uses two frying pans, not one — generally one more than I would like to clean at the end of a long day.
I hate throwing away perfectly good food. Usually, my vegetable ends get saved for stock or I feed them to the dog (who prefers sweet potatoes and carrots to parsnips and spinach). But there are only so many Brussels sprout trimmings I feel good about feeding her…and I eat a lot of Brussels Sprouts.
Again, Michelle Tam at Nom Nom Paleo comes to the rescue with a recipe for Brussels sprout chips. You know how if you grill or roast Brussels sprouts, the inside gets all tender while the outside gets caramelized and crispy? Imagine a plate full of just the crispy bits, and you’re heading in the right direction. Continue reading
Have you maybe not been so nice to your body in the past week? I know I haven’t. Between work stress, the Tootsie Rolls sitting on our administrator’s desk, and those brownies I made last week, it’s been a sugar-filled extravaganza.
There’s no better cure for a sugar hangover than a big bowl o’veggies, though. Paleo and gluten-free with a vegan option, this brussels sprouts recipe from Michelle Tam at Nom Nom Paleo is everything I was looking for. Everything Michelle makes is bursting with flavor, so I didn’t feel deprived by eating a bowl of this for dinner, and it was a totally different way to cook sprouts than I usually do.
Here’s the rundown: Shred a lot of sprouts in your food processor. Roast in oven. Make an incredible dressing that includes every flavor you enjoy in Asian cuisine, then combine it with the sprouts, some scallions, and wonderfully astringent cilantro. Eat. Repeat.