Month: December 2019

Shredded Brussels Sprout and Bacon Salad with Citrus Dressing

Shredded Brussels Sprout and Bacon Salad with Citrus Dressing Recipe from That Vibrant Life
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Shredded Brussels Sprout and Bacon Salad with Citrus Dressing

  • Author: Jessica Parker
  • Yield: 1 1x

Description

This salad is really delicious and perfect if you like to make things ahead that you can use for lunches and sides for the next several days. Of course, as I post this we are in the holiday season, so it would be an ideal dish for gatherings!

I personally love brussels sprouts, but if you don’t, I encourage you to still give it a try! When they are shredded, tossed with citrus dressing, bacon and cheese, ummm….you might have an entirely different opinion of brussels sprouts!

Aside from taste and all that, these little green guys pack a punch when it comes to nutrients! Here’s the nutrient profile of these cruciferous veggies according to Dr. Axe:

A half cup of boiled Brussels sprouts (about 78 grams) provides approximately:

  • 28.1 calories
  • 5.5 grams carbohydrates
  • 2 grams protein
  • 0.4 gram fat
  • 2 grams fiber
  • 109 microgram vitamin K (137 percent DV)
  • 48.4 milligrams vitamin C (81 percent DV)
  • 604 international units vitamin A (12 percent DV)
  • 46.8 micrograms folate (12 percent DV)
  • 0.2 milligram manganese (9 percent DV)
  • 0.1 milligram vitamin B6 (7 percent DV)
  • 247 milligrams potassium (7 percent DV)
  • 0.1 milligram thiamine (6 percent DV)
  • 0.9 milligram iron (5 percent DV)
  • 0.1 milligram riboflavin (4 percent DV)
  • 15.6 milligrams magnesium (4 percent DV)
  • 43.7 milligrams phosphorus (4 percent DV)

Brussels sprouts nutrition also contains some vitamin E, niacin, pantothenic acid, choline, betaine, calcium, zinc, copper and selenium.

Lots of reasons to love them and include them regularly in your diet. One of my favorite things about cruciferous vegetables in general is their liver loving power! They are full of phytonutrients, carotenoids, flavonoids, and glucosinolates that help neutralize toxins and support the liver in order to do its job of detoxing the body.


Ingredients

Scale
  • 1 Lemon
  • 1 Orange
  • 1 Shallot, minced
  • ½ cup Olive or Avocado Oil
  • Salt and Pepper, to taste
  • 6 Slices Bacon, cooked & crumbled
  • 2 dozen, Brussels Sprouts
  • 1 cup Almonds, chopped
  • 1 cup Romano Cheese, grated

Instructions

  1. Cook and crumble the bacon, set aside.
  2. Squeeze the juice from the lemon and orange into a medium sized bowl. Add the minced shallot.
  3. Gradually pour the oil into the juice/shallot mixture while whisking continuously. You should notice the mixture turning from clear to more opaque and creamy looking.
  4. Add desired amount of salt and pepper and place dressing in the refrigerator while prepping the rest of the salad.
  5. Cut any remaining stems off of your clean brussels sprouts and shred in a food processor.
  6. Place shredded brussels sprouts in a large serving/salad bowl.
  7. Chop the almonds and add 3/4 of them plus the grated cheese, crumbled bacon and dressing to the shredded brussels sprouts (you can leave the dressing on the side and mix in later as an option. I like to let it marinate so I do it all at once).
  8. Toss the salad well to incorporate all the ingredients. Top individual servings with some of the remaining chopped almonds.

Dark Chocolate Peppermint Brownies (Low Carb/Gluten Free)

Dark Chocolate Peppermint Brownies (Low Carb/Gluten Free) Recipe from That Vibrant Life
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Dark Chocolate Peppermint Brownies (Low Carb/Gluten Free)

  • Author: Jessica Parker
  • Yield: 1 1x

Description

The holidays can be a really hard time when it comes to temptations and trying to stay on track with healthy eating. Thankfully there are some truly delicious ways of “indulging” without regretting it later.

 

NOW, I have to preface this with the fact that I am all about having a treat here and there with ZERO guilt! A couple of caveats: if you are sensitive to certain foods, those don’t count as “treats”! I do not at all find it worth having things that send you backwards with your health! The other things is that I would encourage that treats still have very high quality ingredients, organic when possible, gluten free if necessary!

These brownies do have some applesauce in the recipe which might cause keto people to twitch…but, fear not! There is only 1/2 a cup of unsweetened applesauce in the entire recipe which, depending on the size of the brownie might amount to 1 carb per brownie from the applesauce.

I do not believe in “keto foods”. Instead, I encourage a whole foods, nutrient dense approach to keto that involves using foods to help reach a ketogenic metabolic process. This means you can have a little applesauce within a recipe if the overall carbs are still low, keeping blood sugar stable.

Here’s where to get some of my favorite ingredients:

This post contains affiliate links, which means that if you click through and purchase a product, That Vibrant Life receives a small commission, which goes toward continuing to bring you delicious, healthy recipes and holistic health information. This does not affect the price you pay. Thanks for supporting That Vibrant Life!


Ingredients

Scale

Brownies

  • 6 tbsp Butter (grass fed) or coconut oil
  • ½ cup Dark Chocolate chips (I use Lily’s)
  • 1 Egg
  • 1 Egg Yoke
  • ½ tsp Vanilla
  • ½ cup Applesauce (unsweetened)
  • ¾ cup Almond Flour
  • ½ cup Cocoa Powder
  • 3 tbsp Monk fruit or Erythritol
  • ¼ tsp Salt
  • ¼ tsp peppermint extract

Peppermint Frosting

  • ½ cup Cream Cheese, full fat
  • 2 tbsp powdered erythritol
  • ¼ tsp peppermint extract

Instructions

Brownies

  1. Preheat the oven to 350F. Grease an 8″ square pan with butter or coconut oil.
  2. Melt the chocolate chips and butter/coconut oil together in a small pot over low/med heat until just melted, and stirring until completely smooth.
  3. I use Lily’s Chocolate Chips as they are low carb and sweetened with stevia.
  4. Stir in the whole egg and the yolk, vanilla, and applesauce.
  5. In a separate bowl, whisk together the dry ingredients (almond flour, cocoa powder, monk fruit or erythritol, and salt) and then stir the dry mixture into the wet mixture.
  6. Pour the batter into the prepared pan and smooth into an even layer.
  7. Bake at 350 for 35 minutes or until set.

Peppermint Frosting

  1. While the brownies are baking, in a medium sized bowl, add all of the frosting ingredients and mix until well combined and smooth.
  2. Let the brownies cool all the way before frosting. I put them in the fridge or freezer for at least an hour once they are almost all the way cool so that the frosting goes on smoothly without sticking to the brownie and creating a mess.
  3. Option: add some Christmas sprinkles made with natural ingredients! You can find a link to some good ones in the ingredients section!