Posted by: OHgalinSoCal | July 3, 2013

Chill Out with Some Sprouts

Hello everyone! How are you all doing? I know, I’ve been MIA for several days. No, I did not melt in this heat. Although, I came close. Real close. I’m not a fan of 100+ temperatures. Me no likey.

Thank goodness for blow-up pools, hard working air conditioners and trips to the beach.

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Life’s a beach

It’s been so hot, I don’t feel like eating. That like, never happens to me! I can eat everyday, all day. Except when it’s 107 degrees. Then I kind of lose my appetite. Does that happen to you?

But we all know I love food and eating, waaaaay too much, so while I may not feel like eating, I still do. Even on hot days. It’s still important to feed and fuel your body.

The heat makes me crave cold, healthy foods. I tend to OD on (raw)veggies and salads. This was my lunch the other day,

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carrots, celery, cucumbers, fennel, gluten free crackers and some roasted red pepper hummus. And I still broke out in a sweat just chopping the vegetables. Too.dang.not. Simmer down now, SoCal heat.

I knew for dinner, I still would not want to eat anything hot. Nor did I want to cook. And being the ever so considerate, awesome to the moon and back wife that I am, I figured my poor husband wouldn’t want to stand in front of a hot grill when he came home from work.

So being the female, culinary MacGyver that I am, I used my survival instincts what I had in the fridge to come up with dinner.

Lo and behold, the Shaved Brussel Sprout Salad was born.

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A bowl of yummy, sprout-y goodness

My local market had brussel sprouts on sale for $0.69/pound. After eating this salad, that was the best $1.50 I’ve spent in a long time.

Ingredients:

  • 1/3c extra virgin olive oil
  • Juice of half of a lemon
  • 1tbsp mustard
  • 1/2tbsp honey
  • 1tsp sea salt
  • 1/2tsp black pepper
  • 1/2tsp garlic powder
  • 2lbs brussel sprouts
  • 1/2 of a red onion, chopped
  • 1/4c cranberries
  • 1/4 roasted almonds, chopped

Directions:

  • Boil a big pot of water
  • Mix first seven ingredients together, whisk together well.
  • Rinse and trim brussel sprouts, removing any wilted outer leaves and the stem, but leave sprouts in tact.
  • Blanch sprouts in boiling water for about 2-3 minutes, to soften them, but not cook them.
  • Remove sprouts from boiling water, and drop them into an ice bath, so they stop cooking as well as become cool enough to handle.
  • Using a grater or mandolin, shave the brussel sprouts. If you don’t have either, finely chop them.
  • Put shaved brussel sprouts in a large serving or salad bowl. Add onion, cranberries and almonds. (We had leftover grilled chicken breast, so I chopped that and added it to our salad for some protein)
  • Add dressing, and toss to coat.
  • Chill until ready to serve.

This salad was so good, and made a large portion. We had leftovers for lunch the next day, and they tasted even better.

So good in fact, that Little Brother opted out of eating his PB&J and chose to eat a good portion of my brussel sprout salad. He’s a vulture, I tell ya. A tiny, precious little vulture.

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….who just happens to love brussel sprouts.

Go make this salad! Take a break from the heat, and chill out with some sprouts. Happy, healthy eating, friends! 

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Responses

  1. This looks so good! I’m going to make it soon . . . or when I get home from vacation 🙂

    • Yes, make it! You will love it! Have fun on vacation!

  2. […] Chill Out with Some Sprouts (ohgalinsocal.wordpress.com) […]

  3. Ooh, that sounds good!

    • It was soooo good! And when I made it, I couldn’t help but think how much you would enjoy it! Next family dinner, I’m bringing this!


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