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Brussel sprout chips with a kick

Brussels sprouts aren’t exactly the most-beloved vegetable at the market. But as a member of the nutritious cruciferous family — think cauliflower, cabbage, broccoli — they should have a place in your healthy diet. Brussels sprouts are the killer combination of being both high in fiber, vitamins and minerals, but low in calories. A half cup of cooked sprouts is just 28 calories, but has 137 percent of your vitamin K (good for blood clotting and bone health), and 80 percent of your vitamin C (immune functions) along with other nutrients like vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus. For people who don’t get enough fish or seafood, Brussels sprouts can be a good plant-based source of omega-3 fatty acids. They’ve also been shows to keep blood sugar levels steady, and some studies suggest that their high levels of antioxidants can help protect against certain types of cancer. Phew! That’s…

Refreshing pineapple, cucumber salad

Summer is the season to celebrate with fresh fruit salads. There is such a bounty of fruits and vegetables and you can enjoy them individually of course, but you can also put them together in unusual ways and get excited about bright new flavors pairs. This is one of my favorite fruit salads to share. People are always surprised at how well this colorful combo works together. Sweet pineapple is balanced by the bite of the lime and the crunchiness of the cucumber. The cilantro brings it all together — herbs are good like that. Truth-be-told, this recipe is just a variation of a pineapple salsa recipe I make — just with bigger pieces of pineapple and cucumber so it’s easier to eat with a fork (and not just a tortilla chip). But, that said, if your crowd appreciates a little heat, you can consider adding the diced jalapeños back in. They…

Citrus, pistachio, pomegranate salad

This time of year, the citrus brought in from across the southern states is at its peak. And wow, is it good. It’s the perfect balance between tart and sweet, and it helps brings a bright pop of color and flavor to those of us living under grey winter skies. An orange at anytime is a pretty good snack, but sometimes you want something a little more special, or something fun you can share. This unique citrus salad checks both those boxes. Make it as a side dish to dinner or prepare a platter for your next party. Either way, it will be a big hit, and it will most certainly be something different. * Feel free to mix up the citrus. The salad works great with anything from tangerines, blood oranges or even limes. Citrus, pistachio, pomegranate salad Ingredients 2 grapefruits 2 oranges 1/4 cup pomegranate seeds (arils) 2 tbsp water 1…

Italian roasted veggies make for simple vegetarian, vegan meal

I first had roasted tomatoes at a wedding where they served this veggie blend family style, surrounding a tender roasted chicken. The way the crinkled tomato skin slipped off and the insides burst made them oh-so craveable. I skipped most of the meat and loaded my plate with these flavorful veggies. Sure, they’re a great accompaniment to your favorite protein, but I like this dish all on its own. This combo is entirely too easy to prep for how delicious it is. Just wash the veggies to remove any dirt, and you’re almost done. I buy the bagged cauliflower to save time breaking off the florets myself. And it’s up to you if you slice the mushrooms or leave them whole. Onions are really great in this mix too. Just chop up one medium onion and add in with all the other veggies. (Baking time might need to be adjusted a few minutes longer.) Italian Roasted Veggies Ingredients…

Sweet potato bites big on flavor

If you’re a fan of the Thanksgiving sweet potato casserole — that delicious dessert disguised as a vegetable — you’ll go crazy for these cute, bite-sized sweet potato appetizers. Serve them before dinner or alongside it for an updated take on this old-fashioned favorite. Cook time is almost no time, so you can serve these hot whenever you would like. This recipe is so simple, you might even make them beyond Thanksgiving day. Just wash and slice one or two medium-sized sweet potatoes. Cook. Top with  marshmallow pieces, pecans, cinnamon and syrup and enjoy. It tastes just like the real thing — but everyone knows finger foods are so much more fun. Sweet potato bites Serves 4-6 as an appetizer Ingredients 2 medium thickness sweet potatoes about 7-8 large marshmallows (cut in thirds) cooking spray 20-30 pecan halves 1 tbsp ground cinnamon 3 tbsp maple syrup Directions Preheat oven to 400ºF. Coat baking dish…

15 side dishes using cranberries that aren’t sauce

Some people don’t go crazy for cranberry sauce — I personally can’t understand it. But it got me wondering of other ways can we enjoy cranberries as a side dish beyond just sauce this season. They’re cheap, readily available and really healthy, so it would be a shame for anyone to overlook them completely. I got to work on Pinterest and put together this craveable list of all things cranberry. Roasted Brussels Sprouts with cranberry and pecans Brussels Sprouts are having a moment. https://www.pinterest.com/pin/581245895630017058/ Cranberry, sweet potato casserole This colorful dish will get you bonus points for presentation. https://www.pinterest.com/pin/329536897718651028/ Cranberry quinoa salad A newer comer to Thanksgiving, quinoa is an excellent addition to any feast especially with added cranberries. https://www.pinterest.com/pin/95349717090017439/ Cranberry Ambrosia salad Something on the sweeter side. https://www.pinterest.com/pin/242631498657505133/  Cranberry, walnut pinwheels It’s the season to sneak cranberries into your desserts, dinner, breakfasts and appetizers. https://www.pinterest.com/pin/312578030381675135/ Cranberry fluff Another sweet treat using one of the…

Cranberry, apple, orange, cinnamon sauce spices up the holidays

This lightly-spiced cranberry sauce is a fresh take on a common holiday classic. It’s easy to prepare and bursting with fruit flavor thanks to the addition of crunchy apples and sweet orange juice — It’s chunky texture makes it really more like a relish than a sauce. And its natural sugar content means that this cranberry sauce freezes well, too, so you can make this recipe up to a month in advance. Just seal in an airtight container. Allow 24 hours to defrost before serving. I spring for Granny Smith apples in this recipe, but any fresh, firm apple will do. The whole recipe only takes about 20 minutes to prepare. It goes great on top of turkey or as a side dish to pretty much anything. Cranberry, apple, orange sauce recipe Makes about 3 cups/6 servings Ingredients 12 oz bag of fresh cranberries 2 medium oranges, squeezed (about 1/2 cup) 1 large apple,…

Roasted Brussels sprouts with pecans, squash and cranberries

Think you don’t like Brussels sprouts? This recipe will change your mind. Brussels sprouts have made a major comeback, and for a good reason. They’re loaded with vitamin C, antioxidants, folate and fiber that will help keep you full and regular while lowering your change of heart disease and stroke. But if all you’ve had are mushy green sprouts soaking in some flavorless liquid, no wonder you don’t list them among your favorite foods. The key to enjoying brussels is the texture acquired while roasting. Brussels have thin leaves that become addictively crispy when done right — like a more filling kale chip. Blanching brussels first allows you to roast them at a higher temperature and achieve maximum crispiness. This gluten-free, vegetarian side dish of Brussels sprouts, cinnamon, squash, cranberries and pecans is a perfect addition to the Thanksgiving table — or any table. Brussels Sprouts salad with fall…