This is one of those random dishes that I made one night with stuff in the fridge. Not going to lie, it was pretty amazing and that is why I’m sharing it with you. I found myself with a bunch of Brussels sprouts that only had a few days left so I had to find something fun to do with them. A veggie that often gets overlooked but is a rock star in the nutrients department is Red cabbage which is the base of this recipe. A kick of protein rounds this recipe out with the addition of crunchy peanut butter and grilled chicken.
o Brussel Sprouts
o 2 Grilled Chicken Cutlets
o 2 C. Chopped Red Cabbage
o ½ C. Peanut Butter
o ½ Red Onion
o 2 Tbsp. Soy Sauce
o Ground flax seed
o 1 Tsp. Turmeric powder
o ½ C. Water
Start by warming coconut oil in two medium sized pans over medium heat. Chop your onion and add to the pan along with the red cabbage. In the other pan place the Brussel sprouts and sauté each for about 15 minutes. Once cooked through, add the peanut butter and soy sauce to the Brussel sprouts adding the water to thin out the sauce. After about 3 minutes when the sauce has melded the flavors and thickened up, remove from heat. Plate the red cabbage mixture and serve the sprouts on top. Sprinkle with a bit of flax seed to add extra nutrients and texture. This is great to add cold on top of a salad the next day too. Enjoy!
I could eat this meal time and time again. Baked ziti is such a delicious comfort food, but this spin is a healthier version. Made very similar to traditional baked ziti, the spaghetti squash replaces the pasta lowering the calorie and carb count, although it doesn’t replace the flavor!
Spaghetti Squash is filled with lots of vitamins such as Vitamin C, A, B and K. It’s improves your skin, nails, eyes, helps keep hair and bones strong and healthy as well as improve your immune system. A good source of minerals and fiber, it will leave you feeling full longer.
I like to make my own sauce for this dish, but you can buy store bought sauce for a super quick meal. Below is the recipe for my go to sauce as well as The Baked Spaghetti Squash.
Elle’s Homemade Sauce
1 Sm. Chopped Onion
4 Chopped Garlic Cloves
2 Cans San Marzano Diced Tomatoes
1 Can San Marzano Whole Peeled Tomatoes
2 Tbsp. Tomato Paste
1 Tbsp. Brown Sugar
1 Tsp. Crushed Red Pepper
1 Tsp. Crushed & Dried Oregano
1 Tsp. Crushed & Dried Basil
2 Dried Bay Leaves
Heat up a big pot on a low to medium heat setting and add in about 1/2 a cup of olive oil. Once heated, add in chopped onions and let them simmer for about 10 minutes, stirring occasionally. Add in chopped garlic and let simmer for about 5 minutes. Once garlic is golden (but not burnt) add in the 3 cans of tomatoes. Stir all together. Add in your spices and bay leaves. Stir again. Turn heat up to higher cover for 5-10 minutes, letting the sauce come to a boil and meld all of the flavors. Uncover, add the Tomatoe paste to thicken, and the brown sugar to cut the acidity from the tomatoes. Stir again and set the heat to low. Allow the sauce to simmer for 2-3 hours stirring occasionally.
I like to call the Pitya bowl, the sister of the Acai Bowl. Pitya, originally came from South America and was bought over to Asia where it is now commonly called Dragon Fruit. It has many benefits and is a quick and easy bowl to make for breakfast as well as a fast dinner after an evening gym session. Pack it with some extra protein by adding a dollop of peanut butter or almond butter. One of the reasons I love Pitya is for its bright pink hue.. Filled with antioxidents, it goes to work strengthening the immune system and the fiber fills us up, aiding in digestion for a healthy tummy. Vitamin C brightens the skin, improving the elasticity for a youthful glow and Vitamin B also in Pitya increases healthy hair growth. Whichever time of day you decide to enjoy this bowl, know that you are doing something good for your body. My favorite way to enjoy this bowl can be found in the recipe below.
1/4 C. Silk PureAlmond All-Natural Unsweetened Almond Milk
1/4 C. Slivered Almonds
1 Tsp. Unsweetened Coconut Flakes
1 Tsp. Ground Flax Seed
2 Tbs. Almond Butter
In a blender or smoothie maker, combine Pitya, banana and almond milk. Blend up to a thick consistency adding a teeny bit of extra almond milk if needed. Spoon mixture into a bowl and top with almonds, coconut flakes, flax seed and almond butter. Enjoy!
This is one of those recipes that just came together. I had a freezer full of pork shoulder and a very ripe pineapple… So this dish is the love child of the two. You could make this in a crock pot, or like I did, in a dutch oven. It’s best to start this dish earlier in the day so the pork can slowly cook.
1 lb Pork Shoulder
1 Green Pepper chopped
1 Yellow Onion sliced
2C. Carrots chopped
1C. Bbq Sauce
1t. Turmeric Powder
1t. Garlic Powder
1C. Red Wine
If you are using a crockpot, put all of your ingredients inside besides the pineapple and bbq sauce. Cook on the low setting until done. If you are using a dutch oven start by warming a little olive oil on medium heat and sautéing the vegetables for about 10 mins. Pat the pork shoulder with the turmeric and garlic powder and place in the dutch oven. Add in the wine and water and lower the heat to the medium-low setting. Cover and cook for about 4 hours stirring occasionally.
Once the meat is cooked, remove it from your slow cooker and shred it with a fork, discarding any fat. Place it in a medium sized bowl and toss in the bbq sauce. Put off to the side. Drain the vegetables keeping about a cup of the liquid. And add it to the bowl. Cut your pineapple down the middle, and keeping it whole, remove the middle scooping out the pineapple and chopping it up. In a pan sauté the pineapple for about 5 minutes. Remove from heat and add to the pork and veggies. Toss it all together and plate it in the pineapple. Enjoy!