Tag: healthy eating

Roasted Bacon Brussel Sprouts

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There are a million and one great recipes for roasted bacon brussel sprouts and while I’m sure mine is not unique, it is still darn delicious.

INGREDIENTS

  • 1 lb brussel sprouts, washed, bottoms trimmed and outer leaves removed
  • 4-5 slices of bacon, chopped
  • salt, pepper, garlic powder, paprika

INSTRUCTIONS

  1. Preheat oven to 425 degrees Farenheit and line a large sheet pan with parchment paper.
  2. Spread sprouts and bacon on baking sheet and season generously with salt, pepper, garlic powder and paprika (plus anything else you may like on there!)
  3. Bake for 2530 minutes, stirring sprouts and bacon halfway through
  4. Sprouts are done when fork tender, but not OVER tender (you don’t want to overcook them). If you have smaller sprouts, you may want to cook closer to 20 minutes. Mine were medium so I cooked for 30 minutes and they were perfectly done. Larger ones may require more time.

Eat and enjoy!!

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Roasted bacon sprouts ready for fridge storage!

 

Cauliflower Flat Bread

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I got this recipe from The Waffles (check out Megathruster  HERE if you haven’t had a chance to! THEY ROCK) and I made it at home and it was DELISH so I just had to share!

INGREDIENTS:
2 small heads of cauliflower** (see note below)2 eggs
Oregeno & Salt to taste (or any blend of Italian seasonings)
1/2 cup to 3/4 cup Shredded cheese
garlic
Olive oil
Misc. meats/ cheese (see instructions below)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Steam the cauliflower. Then put on a baking sheet and roast until the moisture is gone.
  3. Put cauliflower, eggs, seasoning and some shredded cheese in a food processor or blender. Mix until well combined.

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  4. Spread mixture thinly over parchment paper on a baking sheet and bake for 15 minutes.
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  5. Remove from oven and brush on a mixture of garlic, olive oil and oregeno (or Italian seasoning).
  6. Now here is where you can get creative! Top with anything you want! I used a mix of feta cheese and shredded Italian cheese, cooked onion and both cooked bacon and cooked sausage plus some fresh chopped basil ! But you can add ANYTHING! I would try to stay with dryer ingredients, though, for baking (don’t add tomatoes or pineapple, for example. I’d add those at the very end as you you serving, if those are toppings you fancy)
  7. Roast again until cheese melts.

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  8. Cut and serve!

**NOTE: I found that 2 medium heads of cauliflower made this mixture way too thick. It’s better to be a bit thinner and not have it fill out the pan entirely. I’d start with 1 large had or 2 very small heads of cauliflower.

**NOTE: This flatbread won’t get traditionally crispy as you would expect with a pizza crust. It’s a great low carb alternative to crust, but it will remain somewhat soft. We store it in a flat container and, when having leftovers, reheat back in the oven to reheat evenly. You can microwave this, too, but it will be softer as a leftover. But don’t worry, it will still taste utterly delicious!