Recipe: Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussel Sprouts

Every once in a while, I get this desperate craving for brussel sprouts. I don't care what anyone says, if you make brussel sprouts properly, they are GOOD! They don't have to be boiled, mushy and tasteless. Brussel sprouts should be slightly crunchy, with a sauce that balances out the bitterness. A balsamic vinegar glaze is a great way to bring some pizazz to your brussel sprouts.

The prep time on this dish takes only a few minutes. Once you pop them in the oven, you are free to do whatever you want.

This recipe yields 4 small servings.

Balsamic Glazed Brussel Sprouts
- 4 cups of brussel sprouts, approximately 25
- 1 tsp of dijon mustard
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp of palm sugar

1. Pre-heat the oven to 350F/180C.

2. Prepare the brussel sprouts by washing and trimming the end of the brussel sprouts. Peel the first layer and discard.

3. In a large bowl, mix the brussel sprouts, mustard, olive oil, balsamic vinegar and palm sugar and mix until the brussel sprouts are evenly coated. Spread the brussel sprouts on a baking sheet, pour the remainder of the sauce over top and bake for 25 minutes. Serve hot.

Recipe: Tangy Raspberry Pineapple Smoothie

Raspberry Pineapple Smoothie

Two words that describe what this smoothie tastes like: Tangy SweeTARTS. I've been making this smoothie almost everyday because it tastes just like candy! However, instead of loading up on refined sugars, you are getting 4 full servings of fruit in this one smoothie.

If it is too sour on its own, add in a natural sweetner. Honey or agave are the best choices.

Tangy Raspberry Pineapple Smoothie
- 1 cup of frozen raspberries
- 1 banana
- 1/2 cup of fresh pineapple
- 1/4 cup of orange juice
- 1/2 lemon, juice
- 1/2 cup of plain yogurt
- 1 tsp of chia seeds
- 1 Tbsp of flax oil
- 1/2 cup of museli
- choice of sweetener (optional)

1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.  

Raspberry Pineapple Smoothie

Ever So Posh Lobster Cocktail Potato Crisps

Ever So Posh Lobster Cocktail Crisps

I recently received some goodies from the UK and was ecstatic when I saw these Marks & Spencer Ever So Posh lobster cocktail potato crisps. I loved the flavor idea, I loved the packaging and mostly, I loved the name "Ever So Posh"!

When I first opened the bag, there was a deadly scent of seafood. I thought for sure the chips would have a strong taste of lobster, but surprisingly, they were mild and did not have a strong seafood taste at all. The main ingredient is lobster cocktail seasoning, which among the dried herbs, lemon and tomato, also includes dried oyster and dried lobster. The texture of the chips were very similar to any kettle cooked chips.

Other Ever So Posh flavors available are: Parmesan, Asparagus & Truffle and Sea Salt & Lemon Vinaigrette.

Lobster Cocktail Crisps

Recipe: Watermelon Feta Mint Salad

Watermelon Feta Salad

The North American food industry has worked hard to remove bitter and sour tastes from the mass produced foods available in grocery stores, steering people to favor salty and sweet tastes. However, removing bitter and sour tastes may also be removing certain nutrients that are helping our bodies stay healthy and to fight diseases.

A well balanced diet is the best policy, which also includes balancing salty, sweet, bitter and sour tastes. This watermelon salad provides all four.

This refreshing salad is perfect for the hot summer season. When choosing watermelon, go for ones that are dark green in color, heavy in weight, firm to touch and the bottom should have a yellow spot (where the watermelon sat on the ground). If the spot is light green or white, the watermelon may not be ripe enough.

I know some go with the tapping test (looking for a hollow sound) but when I have relied on that, it's been hit or miss.

This recipe is a good base to start with. Add more or less of any ingredient to suit your taste.

Watermelon Feta Mint Salad
- 4 cups of ripe watermelon, cut into 1.5 inch cubes
- 1/2 cup of fresh mint leaves, torn into small pieces
- 60g of feta cheese, crumbled
- 1/2 lime, juice
- Extra virgin olive oil
- Sea salt and cracked black pepper to taste

1. In a large bowl, drizzle some olive oil over the watermelon. Add lime juice, mint leaves, and feta cheese and mix well. Add salt and pepper to taste. Serve cold.

Watermelon Feta Salad