Surprising Side: Roasted Balsamic Brussels Sprouts with Toasted Almonds and Plumped Raisins

My posts today have been annoyingly healthy.  My husband challenged me to post something fattening in the near future.  So stay tuned.  


On another front, one of the perks of being a teacher is time off during the summer.  This is something I am definitely not used to.  So I did what any other girl would do with her time off on a Wednesday.  I took a yoga class, browsed the Farmer's Market, and cooked lunch.  Now this is not a normal lunch, but hey, I'm on vacation.  I recommend this as a great side to any meal.  


I was inspired to make this dish after tasting a salad at a great restaurant on Main Street (M Street) that didn't roast the brussels sprouts, but rather kept them raw with these flavorings.  I personally love the way the brussels sprouts (which is a notoriously hated vegetable), transform and caramelize into something so yummy.  I found myself going "cave-man" style which resulted in me ditching my fork and shoveling this dish into my mouth with my hands. Alone. In my living room.  Classy.  


However, I urge you to try this recipe.  If you love brussels sprouts, you will love this.  If you haven't had them since you were forced to eat them as a child and they were steamed or boiled, then give it another try.  It is quite the surprising side!


Ingredients:
(2 servings)
brussels sprouts (eye ball how much will feed your family.  you may need to add a bit more of the following ingredients if you are feeding 4 people or more.)
2 tbs. of balsamic vinegar
1/2 tbs. olive oil
1/4 cup of raisins
1/4 cup of almond slivers
Salt
Pepper
(If you are feeling extra crazy, go ahead and add crispy bacon bits to this.)


Directions:
Pre-heat your oven to 400 degrees.  If your brussels sprouts aren't already cleaned, I like to take off the first layer, cut the bottoms off and throw away.  I then like to peel off a few of the outer layers of the brussels sprouts (these are the bits that get extra crispy in the oven) and then I either halve or quarter the brussels sprout center depending on how large they are.  Place on a cookie sheet.  I add the olive oil, balsamic vinegar and a sprinkling of salt/pepper.  Toss to coat (don't be afraid to use your hands, "a chef's best tool" - glorious ina garten) and roast for 15 minutes.  I like to flip them with a spatula half way through cooking.  At 15 minutes I add the raisins and almonds and bake off for 5 more minutes.  This ensures the almonds toast and the raisins plump.  If you aren't a fan of nuts or raisins, simply eliminate.  If you would like different options, try a different dried fruit and perhaps pecans, walnuts or pine nuts.  The different textures of this side dish really transform the brussels sprouts.  

SO L.A. : Kale Chips and Go Green Smoothie

One of the requirements of living in Los Angeles, is eating weird green food to make yourself feel healthy.  Well not really, but anywhere else in the country would definitely think these next few recipes are simply just silly.  But actually, they are quite good and GOOD for you!  


Here are some of my favorite snack recipes with the health factor kicked up a notch! 

Kale Chips 

(a.k.a. Hollywood's Version of Potato Chips)

A good friend of mine turned me onto these wonderful morsels.  I am always trying to incorporate different kinds of greens into my diet because they are so good for you.  But they generally taste like you are eating grass.  This recipe is a total fake-out and it will surprise all of your friends.

Ingredients:

Kale (buy a few bunches)

Olive Oil

Salt (use only a pinch)
Pepper

Directions:

Pre-heat oven to 400 degrees.  Wash and dry Kale.  Tear off the leaves from the stems into smaller pieces.  Drizzle with olive oil and salt(no need to drench with oil - after all, this is a low-fat snack!)  Toss on a baking sheet and bake for 10-15 minutes or until crispy.  Don't let them turn too dark in color, so keep an eye out! You will be eating them like potato chips!

Go Green Smoothie
A well known trainer in Los Angeles turned me onto this smoothie. Why not add something green to your smoothie from now on?  You hardly taste the spinach and you feel like you've done something good for yourself after drinking it.


Ingredients:
Handful of your favorite frozen fruit
1 Banana (optional, but it adds creaminess to the smoothie.  you can definitely add any of your favorite fresh fruit to this as well.)
1/2 cup of non-fat yogurt (I prefer greek yogurt, but flavored yogurt works great too.)
Drizzle of honey
Splash of orange juice to get things going in the blender
and . . . (drum roll please . . .)
Lots of and Lots of fresh spinach!


Directions:
Add all items to the blender and blend away!  You can add as much or as little spinach as you like, but you can really pack in quite a bit.  If you need to add more orange juice if the smoothie is too thick, go for it.  This is not a precise recipe.  Don't be turned off by the color.  Depending on the type of fruit you use, the smoothie outcome could be green or a little brown.  Just ignore and drink!  You will be getting most of your fruits and vegetables for the day in one drink!