Brussels sprouts, O’ how I love thee.
Quite possibly my favorite veggie.
Full of sulfur and amazing for detox, these sprouts have kept me detoxing since the day I was sick a few years ago.
I swear I pop about 20 in my mouth a week.
No additives. No preservatives. No yucky dressings or processed veggie oils-yuck. Just a little natural sweetness, a bit of healthy olive oil and a whole lotta veggie goodness loaded with fiber and a few spoonfuls of protein-packed quinoa topped off with my creamy raw cashews that add the perfect crunch and dose of healthy fat to keep you satisfied and not craving those gross holiday donuts in your office kitchen- or those processed Hershey’s kisses in your cubicle. Steer clear of those this season, folks and treat yourself to a nice bite or two of pure dark chocolate instead! You’ll thank me later when you don’t get an energy crash.
This Brussels sprouts recipe is filled with natural sweetness and you’re gunna love every bite. It’s a main dish that’s got the sweetness of dessert written all over it- without the refined sugar — so you won’t be raiding the cabinets for sweets later this evening. I can assure you of that!
Dig in. Report back! Tell me what you think. Add a drizzle of honey or maple syrup and you’ll be in heaven.
I know you will.
Give yourself a little holiday lovin’ and dig into this bowl of hearty goodness.
And…if you’re free tonight from 6PM EST-6:30PM EST join me on twitter where I’ll be hosting the Larabar Twitter Chat for 30 minutes with lots of giveaways to attendees. You can follow #gfholidays during the party to follow along and get involved. Hope to see you there!
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
Preheat oven to 400 degrees F.
Cook quinoa according to package directions.
Meanwhile, toss Brussels sprouts with 2 Tbsp. olive oil, sea salt and pepper. Place on a rimmed baking sheet and roast for 35-40 minutes or until tender and golden brown; shake the pan every 10 minutes to ensure even cooking. Remove from oven; set aside.
In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews.
In a small bowl, whisk vinegar, remaining 1 Tbsp. olive oil, maple syrup or honey, sea salt and pepper; pour over quinoa mixture and toss to combine. Serve.