It's a super winter wonderland up here these days. I love looking out from my warm cosy place at the fluffy snowflakes falling and splashes of snow on the trees. A few days ago my friend Nicole and I took a long snowshoe trek through a bush trail. The snow was deeep so it took a lot of work to wade our way through but so glad we did. It was an excellent workout! Can you find Nicole in the above photo?? :)
From the lookout at the top of this steep hill, we slid down - snowshoes and all! Unfortunately I kept getting caught on rocks along the way. The trees helped me along!
Brussel sprouts have quickly become a new favorite food of mine - specifically roasted brussels. Yum! I've made them countless times this winter already. Leftovers are especially great. I enjoy them chopped up over my breakfast eggs, cold in salads, or as a snack. Here's the recipe my mom has been making for years. Being on my sugar free plan at the moment, I used red pepper strips the other day instead of apple and it was lovely.
Roasted Brussel Sprouts
2 lbs brussel sprouts (cut the bottom off and score an X in it)
1 large apple, sliced (peel on) or red pepper
1 red onion, sliced thin
1 cup sliced almonds
3 tablespoons olive oil
3 tablespoons red wine vinegar
Himalaya salt and pepper, to taste
1/4 teaspoon red pepper flakes
Toss all ingredients together.
Roast in a pan for 40-50 minutes at 375F, or until you can pierce the sprouts with a fork easily (but NOT mushy). Check them after 30 minutes, stir and continue cooking.
Chunky Veggie Spread
I decided that some creativity was in order with the last batch of roasted sprouts, so this chunky veggie spread was born. It goes well spread on crackers ,veggies, and is great in a nori/veggie wrap.
Add a bunch of roasted brussel sprouts (with onions and red pepper) to a food processor.
Add a squirt of lemon juice, olive oil, and a large spoonful of tahini. Blend all together.
Pulse in a large handful of spinach.
Fold in a handful of chopped cherry tomatoes.
Can you find me hiding in this pic??