Monthly Archives: May 2013

Brussels Sprouts with Cranberries and Almonds

 

Brussels Sprouts with Cranberries and Almondss

As a kid, Brussels Sprouts always tasted bitter and mushy so I unfortunately developed an aversion to them, until recently when a friend introduced me to her way of making them, fresh and delicious. I lightened the recipe a bit to fit into my clean-eating lifestyle, and now they are a weekly, if not daily staple. They are delicious hot, and the left overs are even tasty cold. Here’s to your good health!

What’s in it…

2 lbs. Organic Brussels Sprouts, Quartered

1 cup Low Sodium Organic Chicken Broth

¼ cup Dried Cranberries

¼ cup Slivered Almonds

1 Clove Chopped Garlic

Salt and Pepper to Taste
What to do…

Rinse and quarter the Brussels Sprouts. In a large skillet, spray with non-stick cooking spray or apply a small amount of olive oil with a paper towel, just until the pan looks moistened. On high heat, brown sprouts until you see a slight sear. Add the chicken broth and cover immediately. Turn down the heat and simmer for four minutes, until the sprouts turn a beautiful bright green, a bit al dente! Add the cranberries and almonds last so they maintain their texture, and give it a quick toss to warm through. Serve and enjoy!

 

Pollenta-Crusted Shrimp

Pollenta Crusted Shrimp

Sinfully Crunchy Shrimp

What’s in it…

1/2 cup oat flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs whites, beaten
1 1/2 cups pollenta (aka cornmeal, uncooked)
2 teaspoons paprika
1 1/2 teaspoons dried thyme
1 pound large shrimp, peeled, deveined, tail-on
1 tablespoon olive oil
Kosher salt, for sprinkling
What to do…

Preheat oven to 475 degrees and position rack in center of oven. Cover a baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl (you can pulverize oats in a blender or food processor if you are unable to find oat flour). Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Very lightly dab shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes until crisp and golden. Sprinkle with the kosher salt.

Serve with Yummy Yam Fries from Toni Julian’s book, BITE ME! Change Your Life One Bite at a Time