Dijon Brussel Sprout Salad

Happy New Year!!! So many resolutions this year – including posting more of my lovely, edible creations. So here we go…starting off 2015 with a recipe that includes one of my favourite vegetables. We all know that nothing can ever take the place of broccoli. It holds a special place in my heart <3 but brussel sprouts are definitely top 3. Ok now I’m rambling…I’m sure you actually didn’t care what my favourite vegetables are…ANYWAY…Let me know how you like this salad!! :)

Prep Time – 20 min       Cooking Time – 40 min

Ingredients

1. 1 tbsp olive oil
2. 1 lb brussel sprouts
3. 1/2 cup unsweetened dried cranberries
4. 1/2 cup toasted pumpkin seeds
5. 2 tbsp olive oil
6. 1/2 tsp apple cider vinegar
7. 1/2 tbsp dijon mustard
8. salt and pepper to taste

Directions

1. Preheat oven to 400 degrees. Wash the brussel sprouts, cut off the ends and cut them in half. Throw them in a bowl.
2. Toss the sprouts with olive oil and some salt and pepper. Throw them on a pan and pop in the oven. Roast for about 30-40 minutes, flipping half way through. They should be nice and crispy.
3. While the sprouts are doing their thing in the oven, you can make the dressing. Mix together 2 tbsp olive oil, apple cider vinegar, dijon mustard and some salt and pepper. Set aside.
4. When the brussel sprouts are done, let them cool for 10 minutes then assemble the salad. In a bowl, toss together the sprouts, cranberries and pumpkin seeds. Drizzle on some dressing and your done!

Apple Manchego Salad

This salad is a family favourite around here! My mum makes it fairly often for big family gatherings because it’s super simple to make, looks really fancy, and tastes amazing! I always just serve mine up without the cheese :) just as tasty!

Makes 6 servings

Ingredients

• 1/3 cup pumpkin seeds
• 1/3 cup olive oil
• 3 tbsp sherry vinegar (or pear vinegar)
• 1 tsp honey
• 1tsp grainy mustard
• 1/4 tsp each salt and pepper
• 8 cups mixed greens
• 1/3 lb manchego cheese, shaved thin
• 4 apples, very thinly sliced

Directions

1. Toast the pumpkin seeds in a pan over medium-high heat with 1 tbsp olive oil. When they’re nice and golden, season with some salt and transfer to a paper towel to cool. Really important to keep an eye on them while they’re toasting and constantly stir them – they tend to burn very easily!
2. To make the dressing, combine the rest of the olive oil, vinegar, honey, mustard, and salt and pepper.
3. Now to assemble the salad! In a large salad bowl, throw in your greens, apples and cheese. Top with the pumpkin seeds and drizzle on the dressing. Serve and enjoy!

Honey Quinoa Granola

Well I’m on day 9 of my 21-day Dr. Joshi detox.  The teatox didn’t work for me :S so I’m stopped doing it.  But it’s working well for Amanda so I think it was just me! Loving Dr. Joshi though and I’m feeling AMMMAAAZZZIIINNNGG!

I was missing my granola though, so I modified the quinoa granola in Gwyneth Paltrow’s “It’s All Good” cookbook in order to be detox friendly! I’ve eaten almost the entire big batch I made in about 4 days….pretty sad lol It was so freaking tasty!! I’m in love <3

Note – this recipe makes quite a big batch, so unless you’re constantly snacking on it all day like it did, it should last a couple weeks :)

Ingredients

1. 4 cups quinoa flakes
2. 1/2 cup olive oil (or coconut oil melted)
3. 1/3 cup honey (melted)
4. 1/2 cup pumpkin seeds and sunflower seeds
5. 1/4 cup flax seeds
6. 1/2 cup pine nuts

Directions

1. Preheat oven to 375 degrees.
2. Throw all the dry ingredients in a bowl and mix around.  In a bowl, whisk together the honey and olive oil.  Pour over the quinoa mixture and stir until combined.
3. Spread out the granola evenly on a baking sheet lined with tin foil.  Bake for approx 35 min or until the granola is golden brown.  Let cool and enjoy!

Granola

This granola is definitely a staple in my house.  I make a big batch so I always have it on hand for a quick and easy breakfast, or a late night snack :) Combine with yogurt or almond milk and your favourite fruit/berries for breakfast. For dessert, I like to mix up a little cup full of granola, raisins, dark chocolate chips, coconut flakes and cinnamon.  It tastes exactly like an oatmeal chocolate chip cookie :) YUM!

Ingredients

• 6 cups large flake rolled oats
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup flax seeds
• 1/2 cup almonds, chopped
• 1/2 cup hazelnuts, chopped
• 1/2 cup coconut flakes (optional)
• 2-3 tbsp cinnamon
• 1/2 cup coconut oil
• 1/3 cup honey or brown rice syrup
• 1 tbsp vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine oats, seeds, nuts, coconut flakes, and cinnamon.
3. In another small bowl, melt the coconut oil, honey and vanilla in the microwave.  Pour over the oat mixture and stir until well combined.
4. Spread out the oats evenly in one layer on two baking sheets and press down firmly.  Bake for around 35-45 min or until golden brown.  Let cool and enjoy :)