Dinner

Pineapple Teriyaki Biltong Roasted Brussels Sprouts

July 28, 2019 by Bethany And Rachel 4 Comments

These Pineapple Teriyaki Roasted Brussels Sprouts are a tasty + addicting sweet and savory side dish that anyone will love, even brussels sprout haters!

Wow my friends, it has been a LONG time since I made a brussels sprouts recipe. I’m glad today I can rekindle my old favorite veggie.

Man oh man, I could go on forever to express my love for roasted brussels sprouts. People who don’t like them obviously have not had them cooked them or seasoned them correctly.

Lemme tell you, these brussels sprouts are AMAZING. I created a simple pineapple teriyaki sauce that took maybe three minutes to prepare. All I did was throw the ingredients in a food processor and mix with the brussels.

I used Stryve Teriyaki Beef Biltong which helps make the teriyaki flavor more apparent but also leads to the sweet and salty aspect of this recipe. Now I know what you are thinking, what the heck is beef biltong? Biltong (originated in South Africa!) is a process of drying and preserving meat without using any additives, preservatives, artificial flavors or colors, MSG, gluten or nitrates. It’s the perfect high- protein snack that trumps jerky any day! It goes perfectly in this recipe 😉 Check out Stryve’s website to learn more!

Seriously guys, the sweet and salty combo of the pineapple teriyaki and the beef biltong is absolute perfection! Try for yourselves 🙂

Pineapple Teriyaki Biltong Roasted Brussels Sprouts Recipe

Ingredients

Sauce:

1 cup fresh pineapple chunks
1/4 cup coconut aminos
2 Tbsp rice vinegar or apple cider vinegar
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4-1/2 tsp. red pepper flakes

Remaining ingredients:

1 lb fresh brussels sprouts, halved (or quartered if big)
2 cups fresh chopped pineapple
1 cup chopped red bell pepper
1 package of sliced beef biltong teriyaki

Instructions:

Preheat oven to 350 degrees. Grease a cooking sheet and set aside.
Add all ingredients for the sauce in a food processor. Blend until sauce is smooth with some pineapple chunks.
Add brussels sprouts and red pepper to a large bowl (you can also season with salt and pepper if you’d like). Add sauce on top and mix until brussels sprouts are coated well with the sauce.
Spread brussels sprouts in an even layer on a cooking sheet. Bake for 12 minutes. Take out of the oven, flip Brussels and place back in the oven for 12 more minutes. Take brussels sprouts out of the oven.
Place oven at 450 degrees. Add pineapple chunks and sliced beef biltong teriyaki to the Brussels. Place back in the oven for 5-7 minutes, or until Brussels are crispy on the outside.
Enjoy!

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Siracha Tuna Plant-Based Nachos

March 31, 2019 by Bethany And Rachel Leave a Comment

Plant-Based sriracha tuna nachos are a delicious, easy, and healthy take on the original that take only 15 minutes to make!

Vegan sriracha tuna nachos are a delicious, easy, and healthy take on the original that take only 15 minutes to make! — “This post is sponsored by Atlantic Natural Foods, as always, opinions stated are my own”

I don’t make nachos often, but when I do, they are always EPIC. Case in point: these Plant-Based Sriracha Tuna Nachos! Now I know what you’re thinking, how can these nachos be vegan if they have tuna in them? Well let me introduce you to TUNO.

TUNO is a new plant-based, fish-free canned seafood alternative that is ocean-safe, mercury free and sustainable. TUNO has the delicious light, flaky texture of seafood and tastes similar to real tuna! TUNO was created in collaboration with the seafood industry experts to help address the growing crisis of fish stocks being overfished and depleted.

TUNO is made with non-GMO plant-based protein ingredients such as non-GMO soy, seaweed, sunflower and yeast. TUNO comes in shelf-stable, easy open 5oz. cans and 3 oz. pouches with tasty flavors such as Sriracha, Lemon Pepper, Thai Sweet Chili and Sesame Ginger.

Plant-based seafood alternatives are typically expensive with not-so-good nutritional values but TUNO is only $1.99 per can and has great nutrition, with high protein and packed with omega-3’s. The protein and Omega-3 content is a near match to traditional tuna! TUNO is available at stores nationwide including Walmart, Shaws, Sprouts and more and is also available online at amazon.

These nachos take only 15 minutes to make, are insanely easy and have only a few ingredients:

Tortilla chips

Sriracha TUNO

Black beans

Corn

Tomatoes

Cheese

Avocado

Sriracha sauce

Enjoy!

Plant-Based Sriracha Tuna Nachos

1 bag tortilla chips
2 cans TUNO sriracha tuno
2 cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup chopped tomatoes
Shredded cheese, can be dairy-free
1/2 avocado, sliced thinly
Sriracha sauce for drizzling

Instructions

Preheat oven to 350 degrees and coat a baking sheet with cooking spray
Place tortilla chips on baking sheet, top with black beans, corn, tomatoes and TUNO.
Sprinkle with cheese
Bake for about 5 minutes or until cheese is melted
Top with avocado and drizzle with sriracha sauce
Enjoy!

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Pan-Fried Thai Peanut Brussels Sprouts {Vegan w/ Paleo option}

October 14, 2017 by Bethany 4 Comments

Pan-Fried Thai Peanut Brussels Sprouts will be your new favorite way to enjoy brussels! Coated in a thick spicy peanut sauce, they are irresistible! Vegan + Paleo option

Hooray for another brussels sprouts recipe! This is our 4th brussels recipe within less than a year’s time and we’re not mad about it.

Thai Peanut Pan-Fried Brussels Sprouts will be your new favorite way to enjoy brussels! Coated in a thick spicy peanut sauce, they are irresistible! Vegan + Paleo option

“This Post is Sponsored by Fire Cider. As always, all opinions are my own.”

In fact I’m quite estactic because this recipe is wayyy different than the others. I actually went out of my comfort zone to make these, GASP. For one, these brussels are pan-fried instead of roasted, which was nerve-wracking because I wasn’t sure if they would cook as well.

Secondly, these guys are sautéed in a thick thai-peanut sauce. I never usually use peanut butter in savory dishes, but this recipe is an exception. I’m usually not a huge fan of thick sauces, but this thai-peanut sauce will blow your mind. I know you’re probably thinking that peanut butter and brussels sprouts don’t mix, but I’m here to tell you that they do.

When you combine peanut butter with salty/savory/spicy ingredients, magic happens. I used Fire Cider’s apple cider vinegar & honey tonic to help make this epic sauce even more epic. Not only does it add more zing to the sauce, but also extra help benefits! I’m sure you’ve heard before that apple cider vinegar is really good for you, but Fire Cider is even more enjoyable to use! It’s got tons of flavor, spice and everything niceeee.

If you’re looking for a brussels sprouts recipe that is flavorful, easy and crowd-pleasing, these brussels are FOR YOU.

Thai Peanut Pan-Fried Brussels Sprouts

Brussels sprouts are pan-fried until crispy and coated in a thick thai-peanut sauce to create an unforgettable, crowd-pleasing side dish! You’ll be wowed by the flavor!

Pan-Fried Thai Peanut Brussels Sprouts {Vegan w/ Paleo option}

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Ingredients

Sauce:
1/4 cup smooth natural peanut butter
1/4 cup Fire Cider apple cider vinegar tonic
1/4 cup coconut aminos
1 Tbsp. sriracha or more if you like it extra spicy
1/2 tsp. ground ginger
1/2 tsp. red pepper flakes
4-5 cups brussels sprouts halved (or quartered if too big)
1 Tbsp. olive oil

Instructions

Whisk all ingredients for sauce in a bowl until smooth.
Heat a cast-iron skillet to medium with olive oil. Add brussels sprouts and flip occasionally until browned and slightly crispy (about 7 minutes).
Lower heat and stir in thai peanut sauce, coating the brussels sprouts evenly. Let simmer and cook for 2-3 more minutes.
Enjoy!

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Orange Teriyaki Cauliflower Wings {Vegan & Paleo}

September 9, 2017 by Bethany And Rachel 5 Comments

Orange Teriyaki Cauliflower Wings will be your new favorite way to enjoy the versatile veggie! They are a crowd-pleasing favorite! {Vegan + Paleo}

“This post is sponsored by Fire Cider. As always, all opinions are my own.”

Ahhhh my love for cauliflower has no ends. It’s seriously the most versatile veggie ever and that’s why so many people can’t get enough of it. Who can blame them?

Have you ever tried cauliflower wings? I first had them at a vegan restaurant and fell in lurveeeeee. Oh so crispy and flavorful packed😋😋😋

I’ve teamed up with Fire Cider to make these tangy, sweet cauli wings that will tickle your taste buds in all the right ways. If you haven’t heard, Fire Cider is an apps cider vinegar tonic that is incredible for your body. You can take it in the morning to help with increase your energy level or you can cook with it! It adds tons of pizazz to sauces, like this orange teriyaki ;).

If you never tried cauliflower wings, now is the time. First things first, you batter up the florets and bake up. Next up: coat florets in sauce and broil. Last step: let cool and eat!

Orange Teriyaki Cauliflower Wings

This recipe will be your new favorite way to enjoy cauliflower! Crispy florets are coated with a sweet tangy sauce for a perfect veggie-filled appetizer! Also Vegan + Paleo friendly!

Orange Teriyaki Cauliflower Wings

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Ingredients

1 head of cauliflower cut into large florets
1 cup arrowroot flour
1/2 cup non-dairy milk
1 tsp. garlic powder
1/2 tsp. chili powder
salt and pepper
Orange Teriyaki sauce:
1/2 cup coconut aminos
1/2 freshly squeezed orange juice
1/4 cup Fire Cider apple cider vinegar & honey tonic
2 Tbsp. orange zest
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
1 Tbsp. arrowroot flour optional, but thickens the sauce

Instructions

To make sauce, place all ingredients in a saucepan over medium heat. Let simmer for about 15 minutes or until sauce thickens, stirring occasionally. Set aside.
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Mix together arrowroot flour, garlic powder, chili powder, salt and pepper in a mixing bowl. Slowly whisk in milk ( batter will start out lumpy, but will end up thick and smooth) until mixture is lump-free and smooth.
Place florets in a large bowl and pour batter on top. Mix thoroughly, until each floret is coated well. Place florets on baking sheet and shake off excess batter. Bake for 20 minutes.
Take out of oven, let cool for 5 minutes. Place florets in a large bowl and add 3/4 of sauce. Coat each floret evenly in sauce and place back on parchment paper. Bake for another 10 minutes.
Heat oven to broil and brush remaining sauce on each floret and place in oven for 2-3 minutes (making sure florets don't burn).
Let cool and enjoy!

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Jerk Seasoned Easy Grilled Vegetables (Paleo, Vegan + Whole30!)

June 21, 2017 by Bethany And Rachel 9 Comments

Do you love jerk chicken? Than be prepared to love these jerk seasoned easy grilled vegetables! They are so easy to make with a simple homemade jerk sauce that is paleo, vegan and whole30 friendly!

Okay ever since we created these crispy grilled brussels sprouts, we are low-key obsessed with grilling everythangggg.

Do you love jerk chicken? Than be prepared to love these jerk seasoned grilled vegetables! They are so easy to make with a simple homemade jerk sauce that is paleo, vegan and whole30 friendly!

“This post is sponsored by Fire Cider Shire City. As always, opinions stated are my own.”

Grilling food is just so much easier, faster and tastier than cooking in an oven. You get a certain delicious taste that you can’t get anywhere else, you agree? You know whats better than grilled veggies!? Grilled veggies marinated in a jerk sauce, they are pretty dang awesome. Now jerk sauce is typically used on chicken, but why not use it on veggies?

We both became fans of jerk sauce when our co-worker made use a homemade jar of his own jerk sauce, and we became obsessed. If you’ve never tried jerk sauce before, it’s a slightly sweet Jamaican sauce typically made of lots of spices such as cinnamon, nutmeg, cloves and allspice and then mixed with lime juice, ACV and olive oil. It might sound strange, but if you’ve tried it, you know how amazing it is.

What gives these jerk seasoned veggies an extra boost of flavor is Fire Cider Apple Vinegar and Spice Tonic. This tonic consists of organic raw apple cider vinegar, veggies, fruits, roots and spices, that can be added to sauces, juices, drinks and teas. It’s a great way to get the amazing healing benefits of ACV in a tasty and creative way, which is why we love adding it to our jerk seasoned veggies!

These veggies are flavor packed from the jerk sauce and the grilling! You will love these! Don’t be intimidated for making your own jerk sauce, it’s incredibly easy and even more defocus! Plus this recipe is vegan, paleo and whole30 friendly!

Jerk Seasoned Easy Grilled Vegetables (Paleo, Vegan + Whole30!)

Print Recipe

Prep Time 2

Cook Time 15

Total Time 2 15

Servings 4 people

Ingredients

Jerk Sauce
1 cup of chopped pineapple
3 tbsp chopped scallions
3 tbsp coconut aminos
2 tbsp olive oil
1/4 cup Fire Cider Unsweetened Apple Cider Vinegar Tonic
1 tbsp lime juice
1 tbsp thyme
1 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp pepper
1/2 tsp allspice
Other
4-5 cups chopped vegetables I used broccoli, peppers, red onion, and brussels sprouts

Instructions

For Jerk Sauce: Combine all ingredients in a food processor and combine until smooth
Add sauce to vegetables and let marinate for atleast 2 hours before grilling.
Get 2 sheets of foil and add one sheet on top of the other, firmly curl up the sides so it resembles a bowl and add vegetables.
Place on grill and cover.
Cook for about 15 minutes, checking every 5 minutes to stir.

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Question of the day!

What’s your favorite food to grill?

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EASY Chili Lime Grilled Brussels Sprouts (Paleo, Vegan, Whole30!)

May 26, 2017 by Bethany And Rachel 19 Comments

Be prepared to become addicted to these Chili Lime Grilled Brussels Sprouts! So flavorful and drool-worthy, you’ll want them on repeat! Also whole30, vegan + paleo friendly. #cookwithpurpose #grillthegoodness

You guys know how we both have an obsession with brussels sprouts….

Well that obsession has only grown since we discovered it was possible to GRILL THEM! And oh my goodness, do we have an awesome recipe to share with you guys today!

Food is better grilled, period. Grilled food reminds me of summer which makes me happy so therefore grilled food is theeeeeee best! I was on Pinterest the other day and scrolling along when I found a “how-to” recipe for grilled brussels sprouts= Mind Blown. I had to make them, but my own version of course.

We’ve already made 3 different versions of brussels sprouts consisting of pesto, BBQ and honey mustard, all of which are roasted in the oven. Don’t get me wrong, I love roasting brussels sprouts, but grilling takes them to a whole new level because 1, they are an easier clean up and 2, they cook faster. Now who doesn’t want their brussels sprouts cooked in less time so you can eat them sooner!? Plus they get more crispayyyyy 😏

These brussels have got so much flavor, thanks to the chili-lime sauce and Frontier Co-Op Red Crushed Organic Chili Pepper. Frontier Co-Op is an amazing company that is committed to providing tasty pure seasonings and promote healthy comminuted and a healthy planet. Frontier works together with growers who are focused on from quality, sustainability and ethical trade to create the highest quality spices, while benefiting the communities around the globe.

Now on to the ingredient list:

Brussels sprouts (Duh)

Apple cider vinegar

Coconut aminos

Lime juice

Crushed garlic

Organic Crushed Red Chili Pepper

Mix all the ingredients, place on a foil “plate” cover the grill, check a few times to stir and sha-bammmmm! You’ve got yourself the crispiest, easiest and cleanest way to cooking brussels sprouts ever! They are also paleo, vegan, and whole30 friendly, as if you needed another reason to eat them!

EASY Chili Lime Grilled Brussels Sprouts {6 Ingredients!}

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 people

Ingredients

1 lb fresh brussels sprouts halved
2 tbsp apple cider vinegar
2 tbsp coconut aminos
juice from 1/2 lime
2 garlic cloves crushed
1-2 tbsp Red Chili Pepper Flakes

Instructions

Start up your grill
Get 2 sheets of foil and add one sheet on top of the other, firmly curl up the sides so it resembles a bowl
Place brussels sprouts in a large bowl
In a small bowl, mix together the rest of the ingredients and then add to brussels sprouts, stir well
Place brussels in the foil and place on grill and cover
Cook for about 15 minutes, checking every 5 minute to stir.

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Question of the day!

What’s your favorite thing to grill?

EASY Cauliflower Pizza Steaks {Gluten-free w/ Vegan & Paleo options}

April 29, 2017 by Bethany 23 Comments

Craving pizza? Make these Cauliflower Pizza Steaks! Super easy to make, easily customizable and they satisfy your pizza cravings! GF with vegan, paleo and Whole30 options!

Pizza takes a big pizza my heart every time I consume it. Ha, corny I know. But y’all tell me who on this earth doesn’t like pizza? I don’t like cheese (like I actually despise it) but I’ll eat it on pizza. Pizza is just one of the foods that you can’t go wrong with, hence why it’s at like every party you go to.

My friends, have you ever tried or made cauliflower pizza? I mean the one with the cauliflower crust that requires tons of time and effort to make. I’ve made it before, it’s pretty good but requires way too much effort when your pizza cravings hit you like a wrecking ball. You could always order takeout but when you’re in the whole food mindset, there is another easier route.

Insert these cauliflower pizza steaks. Remember those cauliflower steaks you saw popping up all over pinterest last year? Yup, they’re making a delicious pizza-fied comeback.

Cauliflower

Tomato sauce

Cheese or nutritional yeast

Pepperoni

Oregano

Whatever else your <3 desires

So yeah, these cauliflower pizzas are such an easy and delicious springy/summer-time addition to your lunch or dinner! Any yes, even though they aren’t real pizza, they taste pretty darn close to it! The best part is that you can make it regardless of your dietary needs!

Are you vegan? Replace cheese with a non-dairy alternative and sub in your favorite meatless pepperoni! Paleo? Replace cheese with non-dairy alternative such as nutritional yeast! Are you on the whole30? Just sub cheese for nutritional yeast, either make or buy a complaint pasta sauce and buy a complaint pepperoni! It’s as easy as pie.

EASY Cauliflower Pizza Steaks

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 cauliflower steaks

Ingredients

6 1/4-1/2 inch cauliflower steaks (I used two small heads)
olive oil
salt and pepper
Toppings:
tomato sauce hereis a Whole30 approved version
any type of cheese vegan or regular or nutritional yeast
pepperoni optional
oregano
veggies

Instructions

Preheat oven to 400 degrees.
Place cauliflower steaks on a large cooking sheet. Drizzle olive oil and sprinkle salt and pepper on each steak. Flip over and do the same to the other side of the steaks.
Bake for 15 minutes, or until lightly golden. Take out, and carefully flip over each steak. Bake for another 15 minutes. Take out of oven
Place oven on broil.
Spread tomato sauce, add cheese and 2-3 pepperoni on each steak and sprinkle with oregano. Place in oven on broil for 3-5 minutes, or until cheese is melted and slightly golden.
Enjoy!
*These cauliflower pizza steaks are easily customizable to any diet! For paleo, sub out cheese for extra meat and for vegan, swap out regular cheese and pepperoni for an approved version. For Whole30, use approved tomato sauce and pepperoni and swap out cheese for nutritional yeast!

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The BEST Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

April 17, 2017 by Bethany 19 Comments

Be prepared to become addicted to these Crispy Lemon Pesto Roasted Brussels Sprouts! So flavorful and drool-worthy, you’ll want them on repeat! Also whole30, vegan + paleo friendly.

This post is sponsored by Queen Creek Olive Mill. As always, all opinions are my own.

Happy almost end of school year y’all (well at least for us)! To celebrate, I’m coming in hot with another crispy brussels sprouts recipe. After seeing how popular these were, I just couldn’t stop myself from creating another bangin’ masterpiece. Before we get to talking (and drooling) about this deliciousness, can we talk about how amazing citrus is?

I’ve always underestimated the power and flavor that citrus adds to food. Ever since the start of Whole30, I’ve been squeezing lemon onto everything, and now I really appreciate the freshness and “zing” that it provides.

Want to make your meal extra tangy and flavorful? Just squirt some citrus in it. Seriously, just do it. Do you know what’s even better? Having lemon infused olive oil to drizzle on your meals. For my peeps who are doing Whole30 (or just love veggies in general), you know how much you use (healthy) oils for roasting and cooking.

My friends at Queen Creek Olive Mill graciously sent us some unique, cold-pressed olive oil to try out, and we’re in love. Queen Creek Olive Mill has the best of the best, top of the line olive oils, starting from hand-picking the olives, to cold pressing them into EVOO. They more different delicious flavored olive oils that you could imagine! For this recipe I used their Meyer Lemon to make a simple lemony pesto to coat the brussels. Holy. Flavor. Explosion.

Tender on the inside, nice and crispy on the outside with loads of lemony pesto goodness. We’re talking out-of-this world amazing. Can’t stop won’t stop amazing. You just need to make them asap.

Super simple to make, check out the ingredients:

Brussels sprouts

Queen Creek Olive Mill meyer lemon olive oil

Basil

Pine nuts/Walnuts

Lemon juice

Salt + Pepper

Crispy Lemon Pesto Roasted Brussels Sprouts

Brussels sprouts are coated in a thick lemony pesto sauce and cooked until crispy and tender to create an unforgettable, crowd-pleasing side dish! You’ll be wowed by the flavor!

Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 people

Ingredients

1 lb of brussels sprouts halved
Lemon Pesto:
1/4 cup pine nuts or walnuts
2 cups of fresh basil leaves
1/4 cup Queen Creek Olive Mill Meyer Lemon olive oil
juice of half a lemon
salt and pepper to taste
lemon zest optional

Instructions

Preheat oven to 400 degrees.
Place brussels sprouts in a large bowl and set aside.
Combine all ingredients for pesto in a food processor. Blend until a thick smooth pesto is formed.
Mix pesto into brussels sprouts, making sure each sprout gets coated well.
Place brussels sprouts in a single layer on a greased cooking sheet.
Bake for 20 minutes. Take out of oven and flip sprouts over and cook another 10 minutes, or until nice and crispy.
Enjoy!
Pesto recipe adapted from Whole30 Recipe cookbook
*Feel free to add cheese to this pesto, I left it out for Whole30 purposes

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The BEST Barbecue Spiced Crispy Brussels Sprouts {Vegan, Paleo + Whole30}

February 22, 2017 by Bethany 51 Comments

These Crispy Barbecue Spiced Brussels Sprouts are a tasty + addicting side dish that anyone will love, even brussels sprouts haters! Vegan, Paleo + Whole30 Friendly!

Would you be surprised if I told you that brussels sprouts have been one of my favorite foods since I was little? No, seriously. I have always loved my veggies, even the most disliked ones. I guess I can thank my mom for cooking them well because I never thought they were bitter or disgusting.

It’s really all about how you cook brussels sprouts. If I tried them raw, I probably would think they tasted pretty bitter too, but I would not even try to eat them without cooking them. The key is roasting them until they are slightly crispy.

Have you ever had fried crispy brussels sprouts at a restaurant? If you haven’t, you really need to, even if you swear you hate brussels. Crispy brussels sprouts make me weak at my knees😍

I tried to recreate restaurant-style Brussels Sprouts and it turned out to be a tasty success. I added my own spin by coating the Brussels Sprouts with a sweet and slightly spicy bbq spice mix. Wow, talk about a flavor explosion in your mouth, these brussels are everything!

You probably already have all the spices you need in your kitchen!

Crispy Brussels Sprouts Ingredients:

Brussels Sprouts

BBQ spice mix

Olive oil or avocado oil

Liquid smoke

Substitutions for These Crispy Brussels Sprouts:

Brussels Sprouts: If your not a fan of brussels sprouts, you may certainly try the same spice mix on your favorite veggies such as broccoli, cauliflower, zucchini, etc.

Liquid Smoke: If you don’t have liquid smoke, you can simply omit it.

Coconut Sugar: You can swap in brown sugar if you’d like, or omit for strict Whole30.

The BEST Barbecue Spiced Crispy Brussels Sprouts { Vegan + Paleo}

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Ingredients

1 lb of brussels sprouts halved
2 Tbsp. olive oil
BBQ Spice Rub:
2 tsp. coconut sugar leave out for Whole30 approved
1 tsp. cumin
1 tsp. dried thyme
3/4 tsp. ground pepper
3/4 tsp. paprika
3/4 tsp. chili powder
1/4 tsp. cinnamon
salt to taste
liquid smoke optional

Instructions

Preheat oven to 400 degrees.
Place brussels sprouts in a large bowl. Drizzle with olive oil.
Combine all ingredients for spice mix in a large bowl. Mix in into brussels sprouts and use a large spoon to toss spice mix evenly among sprouts. Mix in liquid smoke if using.
Spread brussels sprouts in one layer on a greased baking sheet.
Bake for 25 minutes. Increase oven to 450 degrees and bake for another 5 minutes, or until crispy. (You might need to check every few minutes to make sure they don't burn!)
Enjoy!

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Romans 5:8

But God shows his love for us in that while we were still sinners, Christ died for us.

Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

January 18, 2017 by Bethany 22 Comments

Whole 30 Spicy Chorizo Eggplant Bruschetta Eggplant Toasts are a great tasty entree that are filled with hearty, nourishing ingredients! Super easy to make!

How is the new year treating you? Have you been keeping up with your new year resolutions? My resolution this year was to clean up after myself, but you know it lasts maybe three days until I’m back to square one AKA a messy kitchen all day e’rry day. I know the majority of the world’s resolution is eating healthier, especially after a holiday filled with sugar, sugar and more sugar.

“This post is sponsored by Pederson’s Natural Farms. As always, all opinions are my own.”

Some of you maybe lost to understand how to eat better, so let me help you out. I personally think that doing the Whole 30 challenge is a great idea to restart your diet. Don’t know what the Whole 30 diet consists of? you can read more about it here. To put it in short, it’s a stricter version of the paleo diet for 30 days. Basically protein + all the veggies💪💪💪

The Whole 30 diet is all about real, whole foods with none of the processed/artificial stuff. When searching for meat at the supermarket, it can be extremely hard to find whole-30 friendly versions that have no processed ingredients. Pederson’s Natural Farms is a company who is dedicated to providing superior quality, naturally cured bacon, hams, kielbasa, sausage, chorizo and more. Their products are certified humane, grass fed, made without the use of artificial ingredients or preservatives. No more dry chicken breasts and canned tuna😏

Don’t let the thought of the Whole 30 diet (or just eating healthier in general) scare you. There are plenty of delicious recipes that are made with whole ingredients like these bruschetta eggplant toasts!

I used Pederson’s Chorizo with chopped tomatoes, onions, garlic and basil and spooned it on top of eggplant toasts. This is the first time I’ve ever had chorizo, and I am never going back because WOW it’s so flavorful😍 #teamchorizo

You can even have Pederson’s products delivered to your house via the Simple Grocer because convenience always wins😉

Spicy Chorizo Bruschetta Eggplant Toasts

Seasoned almond crusted eggplant slices are topped with a spicy chorizo bruschetta for a unique and tasty Whole-30 approved dinner!

Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 14 toasts

Ingredients

2 small eggplant sliced into about 7 thick slices each
3 egg whites beaten
1/2 cup almond flour
1/4 tsp. paprika
1/8 tsp. red pepper flakes
salt and pepper to taste
Bruschetta:
1 16 oz. package of Pederson's Natural Farms Chorizo, cooked
1 to mato finely chopped
1/2 red onion finely chopped
3 cloves garlic finely chopped
1/4 cup fresh basil finely chopped
salt and pepper to taste

Instructions

Preheat oven to 350 degrees. Drizzle of baking sheet pan with olive oil and set aside.
Place egg whites in a shallow bowl and whisk with little bit of warm water. Combine almond flour, paprika, red pepper flakes, salt and pepper in a separate shallow bowl.
Dip eggplant slice in egg whites on both sides, then drench in almond flour mixture until evenly coated. Repeat with all slices. Add slices to sheet pan and drizzle more oil on top. Bake for 25 minutes, or until done.
To make bruschetta, combine all ingredients in a large bowl. Spoon over top of eggplant toasts. Enjoy!

Dinner

Pineapple Teriyaki Biltong Roasted Brussels Sprouts Recipe

Ingredients

Instructions:

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Plant-Based Sriracha Tuna Nachos

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Thai Peanut Pan-Fried Brussels Sprouts

Pan-Fried Thai Peanut Brussels Sprouts {Vegan w/ Paleo option}

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Orange Teriyaki Cauliflower Wings

Orange Teriyaki Cauliflower Wings

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Jerk Seasoned Easy Grilled Vegetables (Paleo, Vegan + Whole30!)

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EASY Chili Lime Grilled Brussels Sprouts {6 Ingredients!}

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Question of the day!

EASY Cauliflower Pizza Steaks

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Crispy Lemon Pesto Roasted Brussels Sprouts

Crispy Lemon Pesto Roasted Brussels Sprouts {Whole30, Paleo + Vegan}

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These Crispy Barbecue Spiced Brussels Sprouts are a tasty + addicting side dish that anyone will love, even brussels sprouts haters! Vegan, Paleo + Whole30 Friendly!

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BBQ Spiced Crispy Brussels Sprouts

The BEST Barbecue Spiced Crispy Brussels Sprouts { Vegan + Paleo}

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But God shows his love for us in that while we were still sinners, Christ died for us.

Spicy Chorizo Bruschetta Eggplant Toasts

Spicy Chorizo Bruschetta Eggplant Toasts {Paleo + Whole 30}

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