Warm Brussels Sprouts Salad

For me, Brussel sprouts are literally THE most exciting seasonal vegetable in the fall and winter (well, tied for first with butternut squash). I remember the first time I had Brussels sprouts was in 2009. It was part of a veggie medley at a wedding and it was a WHOLE Brussel sprout. It was terrible. Who cooks them whole? About a year and a half later, I bought them at the farmers market and found a recipe that called for them to be halved and roasted with butter and bacon. Much better. Over the years I have tried many recipes and pretty much try to eat them as much as possible in the fall and winter. Here is current favorite Brussels Sprouts recipe.

I’m convinced that there are two keys to Brussels Sprouts, 1) bacon (I’m sorry if you don’t eat bacon) and 2) thinly sliced or shaved. I can handle quartered, but not even halved. They are so densely packed, THIS is the key to loving them. I like using my food processor and using the slicer attachment.    

Warm Brussels Sprout Salad

This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event — even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American


  • Cuisinart Food Processor (with a slicer attachment)


  • 4 tbsp cooking fat bacon fat, ghee, butter, etc.
  • 1 med. onion diced
  • 8 slices pasture-raised bacon cooked and crumbled
  • 3 eggs pasture-raised
  • 2-3 lbs. brussels sprouts trimmed and thinly sliced
  • 1 avocado cubed
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper


  • Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
  • Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside. 
  • Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
  • Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.
Keyword brussels sprouts, gluten-free, grain-free, grain-free side dish, paleo, paleo side dish, salad, warm brussels sprouts salad

The 52 New Foods Challenge – Pomegranates

This is the FINAL post for The 52 New Foods Challenge! WOW! It has taken me MUCH longer that 52 weeks to blog about this, but hey, I stuck with it!!

Pomegranates are a fruit that I didn’t really eat until I was an adult. I loved buying the ready-to-go pomegranate seeds at Trader Joe’s! So easy! They are quite a fun snack, although they are a bit of work when you buy the whole fruit. I also enjoy adding pomegranates to salads. The seasonal Thanksgiving salad that I mentioned here, also had pomegranate seeds. Danielle Walker of Against All Grain adds them to a Brussels sprouts dish, which adds a delightful twist.

Jennifer Tyler Lee suggests making a sauce using pomegranates instead of cranberries or add them to a wild rice and pistachio dish. Both sound delicious!

Food Facts:

  • Pomegranates are thought to be the forbidden fruit in the Garden of Eden, rather than apples.
  • They originate from Iran.
  • The red seeds are called arils.
  • Pomegranates are a good source of vitamins K, E,  and B6, and folate, potassium, manganese, and pantothenic acid.
  • Rich source of antioxidants, especially tannins and flavonoids.
  • Studies show that pomegranate juice can inhibit the growth of breast, prostate, colon, and lung cancers.
  • Pomegranates have been shown to be heart protective, as it can improve blood pressure and improve blood flow.


The 52 New Foods Challenge by Jennifer Tyler Lee and Superfoods by Tonia Reinhard.

The 52 New Foods Challenge – Brussels Sprouts

B R U S S E L S  S P R O U T S ! ! ! ! ! ! ! Hopefully that conveys my excitement for this fall and winter veggie. I could seriously have them nearly every day and still love them. But it wasn’t always that way. The first time I had Brussels sprouts was at my step sister’s wedding in 2009. I had avoided them for all of my childhood and well into my twenties. At the wedding, they were pretty boring, so I didn’t add them to my list of new favorites just yet. Then in 2010 I began working for Tomatero Organic Farm and in the fall we had Brussels. So I bought some and found a recipe in a cookbook for how to prepare them (roasted in butter and topped with bacon). And you know what? I LOVED them. From there on out, I was hooked!

Brussels Sprouts Vegetables Food Brussel Sprouts

Danielle Walker of Against All Grain has a great recipe and I have created my own favorite recipe too. Look for it soon! Jennifer Tyler Lee suggests Brussels Sprouts Chips, which surprisingly, I have yet to try! She also suggests roasting them with bacon [this is a very common way they are prepared] and also sautéed with lemon and walnuts.

VEGGIE TIP: If you aren’t on the Brussels bandwagon yet, it’s probably because these are DENSE little veggies and if not cooked through to the center, they aren’t very tasty. Using a food processor, try grating them or slicing them (my favorite). Now they will be cooked through and it won’t take an hour to chew them.

Food Facts:

  • Member of the brassica/cruciferous family.
  • Sinigrin and progoitrin and the bitter chemicals that are responsible for some folks distaste of Brussels sprouts.
  • Brussels kill more human cancer cells than any other member of the cruciferous family.
  • When shopping for brussels:
    • It’s important to buy them in season for less of a bitter flavor.
    • Brussels should be bright green with densely packed leaves.
  • Frozen Brussels have only 20% of the caner-fighting compounds as fresh Brussels.
  • Like broccoli and artichokes, Brussels respire rapidly, so refrigerate immediately and eat as soon as possible.
  • Steaming Brussels for 6-8 minutes will help them to retain the most nutrients (although that’s not how I like to cook them).
  • Great source of vitamin B6, C, and K, folic acid, beta-carotene,  thiamine, and potassium.
  • Rich in fiber.
  • Contain the antioxidant, glucosinolates, that help to fight cancer.


The 52 New Foods Challenge by Jennifer Tyler Lee, Eating on the Wild Side by Jo Robinson, and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.


In Season, in January

Yikes! It’s already January 14th! Better late than not at all. Here is the list of what’s in season [especially in Northern California] in January. 

I’m still enjoying all the cruciferous veggies and the citrus fruits! What seasonal foods do you enjoy in January?



In Season, in December

It’s December first (not quite sure how that happened!!)! Here is the list of what’s in season in December (especially in Northern California). Mandarins are exciting to see on this list. And I’m excited to have lemons back on my tree!! 

What seasonal produce are you excited for?


Health & Hugs <3,


In Season, in November

A new month is here and with it comes new fruits and veggies.  My favorite item on this list is Brussels sprouts. I could eat them nearly everyday. My other favorites on this list are Pears, Winter Squash, and Radishes.

I love roasting radishes with butter – they taste just like roasted new potatoes (a great alternative for those avoiding nightshades!).  What’s your favorite thing on the list?

Hugs & Health <3