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    Low-sugar cinnamon pecans

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    After searching all over the internet for a healthy alternative to the traditional cinnamon sugar pecans, I couldn’t find a recipe I liked! So I just created my own. I made these delicious low sugar cinnamon pecans over the holiday’s and everyone just loved them. (No one even noticed they were low in sugar.) These pecans are great as a snack alone or can be added to an appetizer dish. I made a baked brie platter for Christmas and added these pecans along with crackers and fresh fruit as sides. It was such a hit!

    Enjoy!

    xo, Nicole

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    Oven roasted Brussel Sprouts

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    IMG_5526

    Dinner last night was quite the feast. I made butternut squash ravioli’s with a  side of roasted brussel sprouts and a homemade Caprese salad. It looks rather fancy but it was actually really easy to make! The ravioli’s were store bought, I just boiled them for 3 min and sauteed them in butter and fresh sage. Same with the Caprese salad. It was pretty much an assembly of fresh mozzarella and fresh tomato topped with olive oil, balsamic vinegar and chopped basil. But the brussel sprouts were the fun part. Simple roasted brussel sprouts are the perfect side to any dish. Here is the recipe:

    Oven Roasted Brussel Sprouts: IMG_5530

    What you’ll need: 1 package of raw brussel sprouts, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, salt and pepper to taste

    1. Take one package of raw brussel sprouts and rinse them off in a colander in the sink

    2.  Pre-heat the oven to 350°

    3. Trim off the bottom of the brussel sprouts and then cut them in half long ways

    4. Place them in a large mixing bowl

    4. Sprinkle them with 2 tablespoons of olive oil, a teaspoon of fresh thyme, and salt & pepper to taste

    5. Mix everything together so every brussel sprout is covered in the olive oil and seasoning

    6. Pour the contents onto a large baking sheet and bake 35-45 minutes until they start to have golden brown edges

    7. Garnish them off with some fresh Parmesan cheese and enjoy!

    January 24, 2015