Crispy Roasted Brussels Sprouts with Creamy Balsamic Drizzle

Ingredients: 1 lb. Brussels sprouts, ends trimmed and quartered (halved if smaller) 2 Tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper Ingredients for Balsamic Drizzle: 2 Tablespoons Mayo 1 Tablespoon Balsamic vinegar 1 teaspoon Maple syrup Directions: Toss the sprouts with the oil and seasonings and spread evenly on a parchment lined baking sheet. RoastContinue reading “Crispy Roasted Brussels Sprouts with Creamy Balsamic Drizzle”

Bang Bang Roasted Brussels Sprouts

Who doesn’t love anything served with Bang Bang sauce? When I’m having a hard time eating those good-for-you cruciferous vegetables I always turn to this sauce. It’s just so delicious with it’s sweet yet spicy kick, it makes everything taste better. Ingredients: 1 lb. Brussels sprouts, trimmed and quartered (halved if smaller) 2 Tablespoons oilContinue reading “Bang Bang Roasted Brussels Sprouts”

Rosemary Garlic Roasted Radishes

Ingredients: 2 (12 oz.) bag or 1.5 lbs. of radishes, both ends trimmed and radishes quartered 2 Tablespoons oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon garlic powder 1 Tablespoon fresh rosemary, minced Directions: Toss all ingredients together On a parchment lined baking sheet spread the radishes evenly inContinue reading “Rosemary Garlic Roasted Radishes”

Pretty Pink Avocado Hummus Toast

The very first bite of this fork and knife avo toast was absolutely insane…in a good way. I’m sold, hummus and avocado make a magnificent avo toast recipe! Put this one on your weekend line up…you won’t be disappointed! Ingredients 1 ripe avocado, large dice bunch of cilantro 1 lemon Sourdough bread slice (or anyContinue reading “Pretty Pink Avocado Hummus Toast”

Pretty Pink Hummus

This striking pink hummus gets it’s natural pink color from beets and a little beet juice. A great recipe to do a better job “eating the rainbow”, these beets are very well disguised in this recipe. I loved adding the pistachio topping with a sprinkle of red pepper flakes, it gave it an unexpected finishingContinue reading “Pretty Pink Hummus”

Roasted Sweet Potato Wedges with Cilantro Lime Crema

Ingredients: 4-5 Medium sweet potatoes, cut into 1 inch wedges 2 Tablespoon oil 1/4 teaspoon salt and pepper 1/2 teaspoon garlic powder 1/2 teaspoon chili powder Ingredients for Crema: 1 Cup sour cream 2 Tablespoons cilantro, minced (plus extra for garnish) 3 1/2 Tablespoons lime juice ~juice from 2 small limes 1/8 teaspoon salt 4-6Continue reading “Roasted Sweet Potato Wedges with Cilantro Lime Crema”

Chunky Peanut Butter Oatmeal Cookies

My two favorite cookies in one: peanut butter and oatmeal. Ahhh. Love these cookies, not too sweet and tons of peanuts and peanut butter surrounded by oats. They could almost be classified as a breakfast cookie, high in protein, low in sugar and flour. At least that is what I’m going to tell my selfContinue reading “Chunky Peanut Butter Oatmeal Cookies”

Strawberry Pretzel Salad Parfaits

A Pittsburgh tradition…the strawberry pretzel salad! I turned this traditional dessert into an individual parfaits that’s great to feed crowds. The sweet, buttery salty pretzel bottom crust with the sweet cream cheese layer topped with strawberries is so delish! Must try! *Makes 12 individual cups* Ingredients for Pretzel layer: 4 Cups pretzels, coarsely chopped 2Continue reading “Strawberry Pretzel Salad Parfaits”

Farro Salad with Shaved Brussel Sprouts, Cranberries & Walnuts

Farro is such an incredibly veratile ingredient, serve it warm, serve it cold, it’s good either way! The basil, honey garlic dressing brings everything together and the cranberries and walnuts add such a great balance to this salad. Enjoy friends. Ingredients: 3 Cups Farro, cooked 4 Cups Brussels Sprouts, shaved 1/8 teaspoon salt and pepperContinue reading “Farro Salad with Shaved Brussel Sprouts, Cranberries & Walnuts”