Tag Archives: greens

Crispy Spinach Gnocchi with Sage Butter

 

Do you ever do “clean out the fridge” nights? If not you should think about doing it! Food waste is a very serious issue, and one way to prevent it is obviously to throw less food in the trash.

But if you don’t know what food you have, it can be very easy to forget about it until your produce liquefies or grows a weird-colored fuzzy coating of something you do not want to eat.

Clean out the fridge meals help prevent that!

Basically, just take a look in the fridge. Not just the shelves but also the doors and drawers. And then try to think of a way to use up those food items! Soups are always a good bet, as are casseroles, burritos, omelets, and more.

This one was inspired by 2 baked potatoes, and a half bag of getting-soft spinach. I went to Google for inspiration, as I usually do, and found this recipe for Potato Spinach Gnocchi. I’ve made my own gnocchi before, using both butternut squash and acorn squash, so I knew that veggies are easy to hide in the wonderful pillowy dumplings.

So I decided to add the spinach to create green gnocchi! Because why not. But I also decided to pan-fry rather than boil them, because I was craving a cripsy coating. You can stop at Step 1 and boil, but I’d recommend the frying route.

I also pared down the prep time by microwaving my spinach rather than steaming and draining, and had already cooked potatoes. If I didn’t I would have microwaved them too. All together, this can be on the table in less than 30 minutes!

Not only do these taste a bit like french fries, but they also count as a vegetable and are healthy for you! Win win. Top with whatever sauce you prefer and enjoy.

spinach gnocchi

Ingredients:

  • 2-3 baked potatoes
  • 1 egg
  • ~1 cup flour
  • ~1 cup cooked spinach (fresh or frozen, fresh is about 3-4 cups packed that cooks down)
  • 1 tbsp garlic or 2-3 cloves
  • Optional: 1/4 cup shaved Parmesan cheese

Sage Brown Butter

  • 3-4 tbsp butter
  • Handful of sage leaves
  • Sea salt
  • Optional: black pepper, salsa, etc.

spinach gnocchi

Step 1: I started with potatoes I baked the day prior, otherwise bake your potatoes in the oven or microwave. Similarly, if using frozen spinach, thaw it and squeeze out the water. I microwaved my fresh spinach for about 2 1/2 minutes with a cup of water next to it in the microwave.

You can do the mixing and mashing by hand, but I prefer my hand dandy food processor. Mix up the potato well, then add the spinach. Process until well combined. Add the garlic, Parmesan, and flour, and process until a thick dough forms.

spinach gnocchi

Step 2: Using 2 teaspoons, scoop little balls of dough into a frying pan set to medium with olive or coconut oil. Fry for 2-3 minutes, flip, and fry on the other side. My pan held about half the dough, so I moved them to a paper towel covered plate while I cooked the other half.

spinach gnocchi

Step 3: Optional – at this point you can enjoy your fried gnocchi with marinara, pesto, alfredo, or whatever sauce tickles your fancy. Since I have an abundance of sage right now, I made a sage brown butter sauce (like I used on my butternut squash ravioli).

Melt the butter in the pan. When barely bubbling, add the sage leaves, and fry for about 2 minutes, until crispy. Do not over cook or the butter will burn. I also tossed in a teaspoon of my Reaper salsa, for a little bite, and it was just enough.

 

Weekly Eating – 2/5/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

So remember that sweet deal on a waffle maker I got last weekend? Well, this past weekend I decided to go big, and made a huge batch of sweet potato waffles! The recipe made 14 big, fluffy waffles, which we happily ate 4 of and then I packaged the rest into Ziplocks for the week’s breakfasts.

sweet potato waffles with syrup

For lunch, we decided to explore a bit, and ended up at a pizza place in Chapel Hill called Magone. I got a “small” bacon ranch pizza, and this thing was ‘UGE! And delicious. And filling. The boy couldn’t even manage more than 3 slices of his Hawaiian. I ate 2 slices, and took the rest home, so there was a ton of pizza left over.

chicken bacon ranch pizza

Monday:

Breakfast – Sweet potato waffles! I’d tried reheating in the microwave, and it made them kinda soft and mushy. So I heated them in the toaster, and that came out perfect! New fave breakfast for sure.

sweet potato waffles in the toaster

Lunch – Veggie chili; I made a big ol batch in the Crock Pot with dry beans I’d soaked overnight. We had plenty for dinner, and I packed up the leftovers into several containers.

vegetarian chili

Snack –cuties & more coffee

cuties

Dinner –Black bean & corn California burritoes, with some purple cabbage for color and baked in the oven for crunch.

black bean and corn burritos

I thought I did a pretty good job wrapping, though one ripped a bit, but I’m not nearly as expert as Cheesy Finance 🙂

black bean and corn burritos

All day Monday I had a dull ache in my abdomen, thinking it was just hunger or a stomach ache. It turned into roaring cramps by the end of the day, and I was unprepared. On a suggestion from a friend, I wanted to use a heating pad, but we don’t have one. So google said, make one from putting rice in a sock!

sock rice

I’m here to say that it actually does work. I used a funnel, and filled up hubby’s sock with rice. Microwaved for 1 minute at a time, 2 or 3 times, it holds heat for quite a while. However, microwaved sock rice smells very weird. And hubby refuses to eat it after I’m done with it… so that’s a waste of 2 cups of rice! Haha (Would you eat sock rice?)

Tuesday:

Breakfast – I slept poorly and my body was still confused, so I didn’t know what to do about food. You know how some days, every thing you think of your stomach is like “Nah, I don’t want that”. I almost made toast, almost made eggs, almost had waffles. I made some sauteed greens because for some reason it sounded good, but that wasn’t enough. So I added it as a topping on the leftover pizza.

pizza with greens

Lunch –Can of chicken noodle soup. Nothing exciting, just needed to have some calories and still wasn’t hungry.

Snack –bag of sunflower seeds

sunflower seeds

Dinner –Tomato soup & grilled cheese with leftover tomato juice from the chili and some freezer pesto. Pesto is one of my favorite secrets to delicious and layered flavors in a simple tomato soup.

grilled cheese and tomato pesto soup

Wednesday:

Breakfast –Tropical smoothie; and this finally used up the rest of the frozen fruit mix I don’t like!

tropical smoothie

Lunch –Chili! With some mixed steamed vegetables on the side.

vegetarian chili with steamed vegetables

Dinner –I met up with a new friend after work at Starpoint Brewery/ Beer Study in Durham, and had a Chocolate Stout that was seriously amazing. It tasted sort of like a chilled hot cocoa, but with beer in it. It was worth every penny of the $8 for a 16 oz glass. When I finally got home, I didn’t feel like cooking, so I had more leftover pizza; at least I added some greens on top.

chicken bacon ranch pizza

Snack –Pineapple & cucumber. Cucumber isn’t the best alone, I should have made some hummus to dip it in. They were also close to going bad, so the other container I decided to quick pickle for later.

pineapple and cucumber

Thursday:

Breakfast –Tofu scramble with greens. I used up the last container of tofu, and the rest of the sauteed greens I’d made. I also added some cayenne and nutritional yeast for a cheesy flavor. But honestly, it was pretty not great. Word to the wise: scrambled tofu tastes 0% like eggs. I won’t be making this again.

tofu scramble with greens

Lunch –leftover black beans & corn taco filling with brown basmati rice, salsa, and avocado (basically, a burrito bowl)

burrito bowl

Snack- Ghiradelli sea salt caramel & a tiny Snickers

candy

Dinner –Burgers: bison and lentil. I had some bison meat in the freezer that I bought on sale a while ago, and made burgers from that to make the boy happy.

bison burgers

Then I also tried a new recipe for lentil veggie burgers. I’m trying to find the perfect recipe to balance taste and texture and health. I used the ends of a loaf of bread in this instead of bread crumbs, rather than throw them out.

lentil burgers

These were good, but a bit too dry. Maybe I need to tone down the amount of bread, or add more liquid to the mix before baking.

burgers with potatoes and edamame

Friday:

Breakfast – the last of the sweet potato wafffles w blueberry sauce. I’m loving this quick sauce option: I microwave 1/2 cup of frozen blueberries with 1 packet of splenda and some lime juice, then mush the berries with a fork. It’s so simple and sweet and perfect.

sweet potato waffles with blueberry sauce

Snack – I had a busy morning, and knew lunch would be later than normal, so I had half a protein bar around 11

protein bar omega 3

Lunch –leftover lentil burgers with Green Goddess dressing, salad, and edamame

lentil burgers with green goddess dressing and salad

Snack 2 – We had a meeting at which they gave out muffins. I can’t say no to a moist and tasty lemon poppyseed muffin! But now I know I shouldn’t take any drug tests for a few days.

lemon poppyseed muffin

Dinner – My stomach was confused again, so I was hungry but nothing sounded good. Eventually around 6:30 pm I had a bowl of homemade yogurt with the remaining blueberry sauce from waffles and some tropical granola.

homemade yogurt with blueberry sauce

Then I was informed by Twitter that it was National Pizza Day, so naturally I can’t not celebrate a food related holiday. I was going to try this taco pizza recipe I read in a magazine later this week, but now it seemed like a good time to try it out.

taco pizza recipe

And it turned out pretty good. I liked the corn crust, but I need to cook it longer or roll it thinner next time, it was still soft and chewy in the middle and stuck to the foil a bit. The cauliflower, onion, and pepper toppings I used were tasty, and it used up the last bit of pasta sauce from the vegan meatballs last week. So that was a win.

masa harina corn pizza crust

The Weekend

This weekend is predicted to be rainy both days, which is kind of a bummer. It means it’s perfect “start spring cleaning” weather, but also that I bet there’s a 98% chance we will lack motivation to do so. I do need to return a library book, and maybe will browse and pick up some new ones while there. We also need to “adult up” and get our tax paperwork together… #adultingishardthoughyaknow

yoga and beer in durham

Oh, but I might have a friend who is interested in attending Beer and Yoga on Sunday with me! Two of my favorite things. We shall see.

Food Total: $26.21

I was very pleased that we got through this week without spending any more money at the grocery store! And not going out to eat either, besides one beer. Last week I was a bit of a spendy pants

The only groceries this week were obtained while Erin from ReachingForFI was in town, and we needed some wine for our hangout and chat time 🙂 And then avocados were on sale 2/$1, so naturally we both had to get a least a half dozen! She had a hilarious way of carrying her bounty home too.

Fruit/Veg $8.39 Extras $18.32
Avocado 6 3 wine 4L 16.89
Bananas 6 1.4
Mandarins 3lb 3.99 tax 1.43

This week, I’m trying to learn from my previous mistake of not taking a list, and going grocery shopping while hungry. This week I have a plan, read the ads, scoped out my current stash of coupons, and am making a meal plan after checking the freezer and pantry first. In other words, I’m taking my own advice 😉

Lessons Learned

Well, I’d say there were a few lessons this week. For one, using up leftover odds and ends isn’t nearly as hard as some people think it is, if you’re willing to be creative and eat potentially strange food combinations. There are also so many different way to re-purpose bits of this and that into different recipes.

For another, you need to plan to change your mind occasionally. I had taken the pesto out of the freezer with the intent of making pasta with pesto, which was actually my second choice when shrimp linguine began to not sound great. Then I didn’t feel like pesto pasta, so I decided it would be better used by adding it to the tomato soup. I think we changed up the meal plan every single night this week.

And finally, cooking is an experiment! Don’t be afraid to try new and different recipes. The absolute worst that can happen is it is inedible and you throw it out. People waste about 40% of their food, but if you can find new recipes your family will love, it may cut down on waste over time. Several things I tried this week didn’t work out, but that’s okay. We will keep trying and keep learning!

 

How about you guys? Did you have a learning week or an awesome week of wins?

Smoothie Freezer Bags

 

Happy 500th Post! Time flies when you’re having fun  😉

Let me describe for you a typical American’s morning.  We wake up to the alarm going off, maybe hit “snooze” once or twice or ten times.  Realize what time it is, maybe freak out about everything we need to do today. Finally coerce ourselves out of bed (probably with the promise of coffee soon).

We stumble into the kitchen and autopilot the caffeine of choice (hot tea, cocoa, Moutain Dew, but probably coffee. So much coffee).  Glance at the clock, think “oh crap I’m gonna be late!” run back to our room, look through closets and drawers trying to find something to wear that is appropriate / cute / in season / matches the weather / doesn’t smell like rotten garbage / still fits.

Finally clothed, we rush to the bathroom.  We shave, shower, do our makeup, brush our hair, bonus points for time to blow dry or style it, brush our teeth (hopefully!). Now with negative two minutes to go until we need to leave, we rush out the door, maybe with second coffee in to-go mug in hand, and off to work we go… And don’t even get me started on the ridiculous circus that is a morning when there are children involved!

Where is the breakfast in all this rush?

You know your entire life your mom always said breakfast is the most important meal of the day, and of course she is right. A healthy breakfast helps you wake up, gets your metabolism revved to create and repair cells, pump blood and oxygen, filter out the bad stuff, and move your muscles all day.

It keeps you from getting hangry right around ten or eleven am and making a trip to the vending machine / coffee shop / donuts in the break room and gets you through until lunchtime. It keeps your neurons firing so you can think and be your best all day.

But you just don’t have the time!

I get it. I’ve been there a million times. Drive through bagels, donuts or muffins from heaven when someone has a birthday or there’s a meeting and its catered, a granola bar hidden in a desk drawer. Some days you gotta do what you gotta do.

But there is a better way.

Enter: The Smoothie Freezer Pack!

Smoothie freezer bags

Oh yes, this thing is a busy persons’ dream. Just pull it out, dump in a blender with some milk or juice, push “go” and walk away for a few minutes. Pour it into a glass or travel mug and you have a real food, super healthy, breakfast of champions with almost no work! It just takes a few moments of prep and a bit of planning ahead.  Don’t get scared now, I believe in you.

On a weekend or whenever you grocery shop, just stock up on 5 bananas, 2-5 other fruits you like, and some sort of green (spinach is a good starter, but you can also use kale, swiss chard, beet greens, mustard greens, etc). Then grab some plastic zip top baggies and a knife, and here we go!

Smoothie Pack Ingredients

Step 1: Cut up all your fruits. You will notice avocados, and that may worry you. But trust me, if you’ve never tried it, avocado is AMAZING in smoothies! And it is a super way to sneak in some healthy fats and a creamy texture that no one will even know is there! It will be our secret 😉

Freezer Smoothie Bags

Step 2: In each baggie, add 2-3 types of fruits, one whole banana, and a big ol’ handful of greens. I used avocados, pears, peaches, blueberries, pineapple, spinach, and beet greens. Try different combinations until you find what you like the best.

Smoothie Bags

Step 3: Zip up the baggies, and pop them in the freezer. That’s it! Now all you need to do when you want breakfast in a hurry is take out a bag, pour it into a blender. Then add about 1/2 – 1 cup of liquid of choice, I recommend milk, juice, green tea, or kefir, and blend until smooth.

Smoothie to go

These smoothie packs can also be a great after-workout refresher, or a snack / treat anytime you want a blast of healthy fruits and veggies. You can add some protein powder or a tablespoon of peanut butter for an extra protein punch. Now go forth and conquor your day!

 

What is your favorite smoothie mix? Do you have a super quick breakfast you love? Share here!

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Creamy Peas and Panchetta Pasta

 

Nothing is quite so satisfying and delicious as enjoying a brief crop of produce in its prime.  Spring peas are a great example.  They burst into bloom in the early spring, swell to full pods, and then quickly disappear, leaving round seeds to dry and protect until next year.

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The beauty of frozen produce is that you can lock in all the enzymes and living nutrients of a fresh item and keep it for use many days or weeks or even months later.  Flash frozen vegetables can be the next best thing to right-from-the-dirt produce, and maybe even better because it is washed and minimally processed. This way, you can enjoy this fresh taste of spring any time of the year!

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The cream sauce is made with a minimal amount of fat. I used some half and half and some regular 2% milk. Add fresh grated Parmesan cheese and if you desire a tbsp or so of flour for a thick, creamy, salty sauce that tastes like velvet and will satisfy any Alfredo lover.  You can use other types of cheeses too, don’t be shy about trying mozzarella or reggiano, asiago or feta.

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Ingredients:

  • 1/2 – 1 cup fresh or frozen peas
  • 1 cup torn greens of choice (kale, swiss chard, collards, spinach)
  • 2 slices thick cut bacon (optional, you can omit for a vegetarian recipe or use turkey bacon instead)
  • 1/2 cup half and half
  • 1/2 cup milk
  • 1/4 – 1/2 cup grated hard cheese
  • Salt & pepper to taste
  • 1/2 pound cooked fresh pasta, drained

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Step 1: Boil and drain your pasta.  In a frying pan, cook the bacon until crispy.  Remove and drain all but about 2 tsp of fat*, and crumble the bacon.  Cook the peas and greens in the bacon fat for 5-10 minutes, until softened.

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Step 2: To the pan, add the milks and bring to a slow simmer.  Add the cheese and salt and pepper to taste.  Mix well until thickened, add flour 1/2 tbsp at a time if desired.  Pour it over the hot drained pasta and top with a sprinkle of fresh grated cheese!

 

*If you want a vegetarian dish, omit the bacon and use vegetable of coconut oil instead!

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Chia, Quinoa & Greens Salad

 

For an awesome, easy lunch/side dish/snack that you can take on the go or whip up without heating the kitchen on a smoldering summer day, try this salad packed with power players. This would easily be layer-able in a mason jar, to take to work or school or anywhere on the go, or throw together right out of the fridge. It also tastes good made in advance if you use hardy greens that are amenable to some marinating.

IMG_9376

The base of any good green salad is of course the greens. Leafy greens are the super-veggies of the plant kingdom, and it is REALLY tough to have too much. There are plenty of species whose only food is leafy greens. We should try to emulate that as much as possible.

According to author, dietitian, and nutritional educator Jill Nussinow MS, RD, “Greens are the number 1 food you can eat regularly to help increase your health” (WebMD). Leafy greens are packed with vitamins & minerals, as well as heart- and gut-healthy fiber and plant-based chemicals, many of which we haven’t even discovered yet.

Leafy greens include kale, collards, mustard greens, beet greens, romaine, spinach, arugula or rocket, swiss chard, broccoli,  cabbage, and even iceberg. Start with a big heaping handful, at least 1-2 cups.

Next up is the buzz-worthy quinoa (pronounced keen-wah). Quinoa was domesticated 3,000-4,000 years ago in South America. It is a psuedocereal with edible  seeds, closely related to amaranth and buckwheat.  Quinoa contains essential amino acids (which our body cannot make on its own) like lysine, as well as an exceptionally high protein content, and minerals such as calcium, phosphorus, and iron. It is also gluten-free, making it a great “grain-like” choice for those with Celiac’s disease or a gluten intolerance.

The raw seeds have a soapy coating (called saponins) that make them unpalatable to birds. This is handy because the crops need less protection. However, that means most quinoa crops must be processed before sale for humans, so that we are able to eat it without feeling like we just licked a Dawn dish soap dispenser.

And our final power player here is the chia seeds. Chia seeds are a massive nutrition powerhouse, with just one ounce (2 tablespoons) containing 11 g of fiber, 4 g of protein, and about 100 calories while also providing about 1/3 your recommended manganese, magnesium, and phosphorus. There are claims that some ancient cultures would survive solely on chia seeds in times of duress.

Chia is easy to incorporate into baking, simply sprinkle a tbsp or two into any batter, from pancakes to muffins to oatmeal. You could also try a refreshing Chia Fresca as a beverage to get some chia in your life. While a little weird at first, it is a great habit to start to get enough water every day.

And finally, we top it off with whatever fresh veggies you are partial to. Just make sure to incorporate a variety, and at least 1/2-1 cup total. A tbsp of other nuts or seeds is also a great addition. Steer clear of too-high-fat toppings like cheese, meats, or even eggs. Add spices to taste.

Ingredients:

  • 1 1/2 cups mixed greens
  • 1/2 cup cooked quinoa
  • 1 tbsp chia seeds
  • 1/2 cup julienned carrot & cucumber
  • 1 stalk celery, diced
  • Handful grape tomatoes, cut in half
  • 1 tbsp sunflower seeds
  • 2 tbsp vinaigrette

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Step 1: Lay down your greens. Mix in your quinoa. (To cook: mix 1 cup with 2 cups water, bring to a boil. Cover, turn off heat. Let stand 10 minutes, fluff with a fork.)

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Step 2: Add in your vegetables, sprinkle chia on top.

Step 3: Whip up a fresh, super-simple vinaigrette by mixing 1 tbsp lemon juice, 1 tbsp olive oil, and 1 tbsp vinegar in a bottle, then shaking. Or drizzle on 1-2 tbsp of bottled dressing.

IMG_9380

If you want to make a portable layered salad, add ingredients in the exact opposite order: dressing on the bottom, then hard veggies, soft veggies, quinoa & greens.

Power Greens & Beans Salad

 

If you’re looking to fill up, super-charge your cells, up your fiber intake, and feel AWESOME for around 300 calories a plate, look no further!

This phenomenal salad uses a strong base of mixed greens (romaine & spinach) combined with the vegan four-bean salad from a previous post, and topped with fresh green onion to create a super heart-healthy, cholesterol-reducing, vitality-restoring super salad!

(Claims not investigated by the FDA. I made all this up so far.)

But seriously folks, this is delicious, and there is so much gorgeous color and fiber here, it might be a challenge to finish the whole plate! And with the vinaigrette from the four bean salad, you don’t even need dressing, which is where a lot of salad calories tend to come from.

So you can feel really super awesome about eating this.

Ingredients:

  • 4-5 romaine leaves, chopped or torn
  • 1 cup fresh spinach
  • 1 cup vegan four bean salad
  • 2 green onions, chopped

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Step 1: Create a giant bed of greens on your plate. The more the merrier!

“Oh no, not more green leafy vegetables!” — Said no one’s internal organs ever.

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Step 2: Smother the greens in the bean salad. Chop the green onions on top and that’s all there is to it. Enjoy your phenomenally healthy and tasty lunch/dinner/whatever.

Optional substitutions: Use any kind of leafy green here, kale would also work, even iceberg if you must. If you don’t like green onion, use any other fresh herbs. You can also add other toppings like raw nuts or seeds, croutons, olives, sliced peppers, etc.

 

Power Greens & Beans Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Makes one huge plate of salad

2-3 cups greens and beans

Ingredients

  • 4-5 romaine leaves, chopped or torn
  • 1 cup fresh spinach
  • 1 cup vegan four bean salad
  • 2 green onions, chopped

Instructions

  1. Create a giant bed of greens on your plate. The more the merrier! "Oh no, not more green leafy vegetables!" -- Said no one's internal organs ever.
  2. Smother the greens in the bean salad. Chop the green onions on top and that's all there is to it. Enjoy your phenomenally healthy and super tasty lunch/dinner/whatever.
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Balsamic Brussels Sprouts – Less Than 5

 

Brussels sprouts tend to be a polarizing vegetable. Love it or hate it.

I love it. Bet you didn’t see that coming. =)

That hasn’t always been the case. Tastes change over time, as most children don’t enjoy the taste of many vegetables, but as we grow and our palates expand, things we once found revolting become favorites.

Brussels sprouts are in the Brassicacea family, along with broccoli, cabbage, kale, and collard greens. They may have originated in Brussels, Belgium, where they may have earned their name. They contain high levels of vitamin C and K, B vitamins, trace minerals, phytochemicals, and fiber. They, along with other brassicas, contain a chemical called indole-3-carbinol, under study for its effects on DNA repair and apparent ability to block growth of cancer cells.

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Boiling used to be the only way brussels sprouts were prepared, and gave these beauties a bad name by boiling all the taste and life out of them . Better options for cooking to maximize texture and taste include steaming, frying, and my personal favorite, oven roasting.

Brussels sprouts are healthy and plentiful in the fall, making them an affordable option for side and main dishes. They tend to feature in Thanksgiving and Christmas meals. Umami and salty flavors tend to go well with the slightly bitter taste of these sprouts.

This side dish is simple and quick, as well as healthy for you. It is hearty enough to be a main dish as well if you please.

Ingredients:

  • 1 1/2 cups fresh Brussels sprouts
  • 3 tbsp balsamic vinegar
  • 1/4 red onion, sliced thinly
  • 1 tbsp olive or coconut oil

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Step 1: Cut the ends off the Brussels sprouts and slice large ones in half. Thinly slice the red onion. Heat the oil in a frying pan.

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Step 2: Add the sprouts to the pan, and cook 4-5 minutes. Add the balsamic vinegar and red onion, and cover. Let cook 5-7 minutes, until the onion and sprouts are tender.

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That’s all there is to it! Serve warm, on its own or as a side dish.

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The sprouts are tender yet still with a bit of crunch. The onions add a perfect sweet complement, and the balsamic coats everything in a sweet, slightly salty, and tart flavor.

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Balsamic Brussels Sprouts – Less Than 5

Ingredients

  • 1 1/2 cups fresh Brussels sprouts
  • 3 tbsp balsamic vinegar
  • 1/4 red onion, sliced thinly
  • 1 tbsp olive or coconut oil

Instructions

  1. Cut the ends off the sprouts and cut large ones in half. Slice the red onion thinly.
  2. Heat the oil in a pan, and add the sprouts. Cook 4-5 minutes, then add the onion and balsamic vinegar. Cover and cook another 5-7 minutes, until onion and sprouts are softened.
  3. Serve hot on its own or as a side dish.
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