Enjoy these Roasted Brussels Sprouts with an orange flavored butter sauce as the perfect side dish to bring to the next family gathering.
4 cups small Brussels Sprouts, trimmed and halved lengthwise
2 tbsp extra—virgin olive oil
1/2 tsp kosher salt
2 tsp balsamic vinegar
1 tbsp pure maple syrup (for sugar free use Lakanto sweetener with Monk Fruit)
1 tbsp fresh orange juice
1/2 tsp finely grated orange zest
2 tbsp cold unsalted butter, cut into 16 pieces
Preheat the oven to 425 degrees F. Line a large baking sheet pan with a piece of parchment paper.
In a large bowl, toss the Brussels sprouts with the olive oil and salt. Arrange the sprouts in one layer, cut side down, on the parchment.
Roast until brown and tender, 25 to 30 minutes. (The tops of the sprouts should be dark brown and crispy, and feel tender when pierced with a knife.) Transfer the sprouts to a serving bowl.
Combine the balsamic vinegar, maple syrup, orange juice, and orange zest in a small saucepan. Heat the mixture over medium heat just until it’s hot, but not simmering. Remove from the heat and add the cold butter, whisking constantly until the mixture is smooth and creamy. (Do not reheat the mixture or the sauce won’t be creamy.) Pour the sauce over the sprouts and stir thoroughly but gently until most of the sauce has been absorbed. Serves 4
Adapted from “Fast, Fresh & Green,” by Susie Middleton
If you miss breaded chicken, then this is the recipe for you. These chicken breasts are coated in seasoned ground almonds and nutritional yeast.
3 skinless chicken breasts
1/2 cup ground almonds
3 tablespoons nutritional yeast
2 tsp Italian seasoning
1/2 tsp garlic powder
1 egg, beaten
2 tablespoons olive oil
Salt and pepper to taste
Preheat the oven to 425 degrees F. Lightly grease a baking dish.
Combine ground almonds and nutritional yeast in the food processor and pulse for 20 – 30 seconds to mix together. Remove the almond/nutritional yeast mixture to a medium bowl and add the Italian seasoning and garlic powder, mix well.
Season the chicken breasts with salt and pepper.
Coat the chicken on both sides with the egg, and dredge in the almond mixture.
Heat a skillet over medium heat with 2 Tablespoons of olive oil, brown the chicken on both sides. Move the chicken to the prepared pan and bake for 10 – 15 minutes or until done.
These delicious, slightly sweet and spicy parsnips are so easy to make and are a good replacement for oven-baked potatoes or french fries.
1 tbsp extra-virgin olive oil
1 lb parsnips, peeled and cut into chunks
1/2 to 1 tbsp fresh ginger, peeled and minced
1 clove garlic, minced
Salt and freshly ground pepper
Preheat the oven to 425 degrees F. Line a baking dish with parchment paper and set aside.
Add the parsnips, ginger, garlic, and olive oil to a large bowl and toss to coat. Spread the parsnips evenly in the bottom of the prepared baking dish and season with salt and pepper.
Bake for 40 minutes or until the parsnips are tender. Serve immediately.
Sometimes you just want some bread. You can make the paleo Focaccia plain or add one of the herb seasonings to enhance the flavour.
1/2 cup almond flour
1 tbsp melted coconut oil
1 tsp baking powder
dash of salt
Italian Seasoning or Herbs De Provence
Preheat oven to 350 degrees. Line a 8 X 8 inch pan with parchment paper.
In a small bowl mix together almond flour, baking powder, and salt. Add the coconut oil, and eggs. Mix all the ingredients together with a fork and spread the batter into the prepared pan. Sprinkle with Italian Seasoning or Herbs De Provence.
Bake for 18 to 20 minutes. Remove the flatbread from the oven and place on a wire rack to cool so the bottom does not become soggy.
Cut into 4 pieces – 145 calories per piece