Tag: brussels sprouts

Butternutty Couscous + Brussels Sprouts

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Poor Topanga, man.

She hasn’t gotten a blog shoutout in a hot minute.

Topanga is our 12yo shihpoo. She’s as cranky & cynical as you can imagine.

But she’s our sourpuss & we love her! Well, Garr & I love her, Lou is tolerant. Mainly because Topanga growls at her every time Lou is within 3 feet. I digress. This pup is in desperate need of a teeth cleaning. They are just…rotting in her head. & her breath! My God, I thought mine was bad. My stank mouth has nothing on Topanga. We’ve finally gotten her in for a teeth cleaning soon & I am just fearful she’s going to lose her mind. Like she’s such an indoor, lazy beast, anytime we break her routine of…nothingness, she freaks. The groomer is an event. This will be nothing short of the worst day of her life.

Honestly, she’ll probably figure out a way to escape the vet so she can find a family with no children to live with.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 cup of couscous, uncooked
  • 1 package of frozen butternut squash cubes
  • 1 package of Brussels sprouts, trimmed + halved
  • 1 tbsp of maple syrup
  • 2 tsp of yellow mustard
  • 1/2 cup of almond milk
  • 1 shallot, diced
  • 1 tbsp of garlic, minced
  • Juice of half a lemon
  • 3 tbsp of olive oil
  • 1 tsp of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a bowl, combine 1 tbsp of olive oil + maple syrup + mustard + S+P
  • Add Brussels sprouts + mix to combine
  • Spread on a lined baking sheet in an even layer
  • On another baking sheet, arrange butternut squash in an even layer + drizzle with 1 tbsp of olive oil + S+P
  • Roast both for 30 minutes, tossing once in the middle
  • Meanwhile, heat remaining olive oil in a pot over medium heat
  • Add shallot, cook 2-3 minutes
  • Add garlic, cook another minute
  • Add couscous + S+P, cook another minute letting toast
  • Add water + cook couscous to package directions
  • Once squash is done, combine with almond milk in a blender until smooth
  • Add to the warm pot with cooked couscous + adjust seasoning to taste, adding red pepper flakes if you’d like
  • Stir in lemon juice with the heat turned off
  • To serve, scoop some couscous into a bowl + top with crispy Brussels
  • I know it’s still sweltering out there, but make a bowl of this + welcome the autumnal vibes

Adapted from here!

Brussels + Chickpea Salad

2 Comments

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Why have I been doing my own grocery shopping all these years?

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When there are people you can pay to literally do it for you????

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I’ve been v resistant to the instant cart/click list whatever your grocery store calls their grocery shopping service life.

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I am one of those freaks who LIKES grocery shopping. I like creating my list and picking out all of my things myself. A simple pleasure. Which has been stripped from me since COVID! I truly haven’t stepped foot in a grocery store since March. Been v blessed to order Garr around to do my bidding. But we decided to try something different last week and order our groceries online and just pick them up curbside. Umm…absolute GAME CHANGER. I have seen the light! Now, I do need to offer my training skills for how to pick out avocados to last a full week. And the art of digging around the spinach boxes for the best possible expiration date.

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But baby steps, people.

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 lb. of brussels sprouts, roughly chopped
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of walnuts, chopped
  • 1/4 cup of pickled red onions, sliced
  • 1/2 cup of dried cranberries
  • 1/4 cup + 2 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of Dijon mustard
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange brussels on a lined baking sheet + chickpeas on another
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Bake for 20-25 minutes, tossing once in the middle of cooking until roasted to your desire
  • Meanwhile, combine remaining olive oil + apple cider vinegar + agave + Dijon mustard + S+P
  • To serve, combine brussels + chickpeas + walnuts + onion + cranberries + dressing
  • Serve warm
  • Swan dive into the bowl + doggy paddle your way out with your mouth

 

Sweet + Spicy Brussels Sprouts Tacos

3 Comments

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I just feel really seen.

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Like, the people I surround myself with really just get me and accept me for who I am.

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As confirmed at my BFF Christmas party during our traditional round of Secret Santa when I opened the most Rachel gift I ever could have dreamed of.

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A hot pink karaoke microphone. Bazinga! Now that’s a thoughtful gift, I tell you. I’m not sure how I made it 27 years without one already. It’s just so daggum handy. We were watching music videos all evening and I was able to sing into my new microphone at a higher volume than my peers thereby drowning out their voices and letting me hear myself better. It obviously has bluetooth so I can play music through it and sing along to my favorite artists or, as intended, to instrumental versions of hits so I can really shine. For some reason, I don’t sound as good on Rehab when dueting with Amy Winehouse. It was also really useful on Christmas Eve when my family played this game where you had to say stupid phrases in equally stupid accents. The echo effect on the mic proved most helpful.

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If your Christmas was half as pleasant as mine, you, my friend, are a lucky lil kitten.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of brussels sprouts, ends trimmed + brussels halved
  • 1/2 red onion, diced
  • 1/2 small red cabbage, sliced thin
  • 1 can of vegan refried beans
  • Juice of 1 lime
  • 2 tbsp. of hot sauce
  • 1 tbsp. of agave
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Tortillas, for serving
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange brussels sprouts on a lined baking sheet
  • Drizzle with olive oil + hot sauce + some S+P
  • Roast 15 minutes, remove + drizzle with agave, roast another 10-15 until crisp to your desire, remove
  • Meanwhile, heat beans in a lil pot
  • To serve, spread a couple of warm tortillas with some refried beans + fill with brussels sprouts + red onion + cabbage + top with cilantro + avocado + drizzle with lime juice
  • Form taco boat with hand + sail these bad boys straight into hole in your face