Recipe: Roasted Brussels Sprouts

brussel sproutsDinner is going to be good when there are roasted Brussels Sprouts as a side dish!

Ingredients:
4 cups of Brussels Sprouts, rinsed, ends cut off, cut in half
1/4 cup olive oil
Salt and pepper

Recipe:
1. Preheat oven to 350 degrees
2. Line cookie sheet with #parchment
3. After cutting the Brussels Sprouts, place in bowl. Toss to coat with the olive oil then spread evenly on parchment lined cookie sheet.
4. Sprinkle salt and pepper to taste. If you really wanna kick in the pants, add a little Ghost Pepper salt (like a tiny teensie weensie sprinkle. Seriously.)
5. Bake for 30 minutes, checking at 15-minute mark. Rotate cookie sheet if your oven heats inconsistently.
6. Eat as soon as they come out of the oven.
Enjoy those little bites of roasted heaven!

I’ll see you at the table!

Recipe: Loaded Salad

Loaded salads are baaack!

I remember planning for a vegan pregnancy. 2 months into the pregnancy and I craved a hamburger. I still ate a lot of #veggies and fruit, but meat was back on the menu. Salads weren’t satisfying anymore, which totally bummed me out. Any of you who’ve dealt with pregnancy cravings KNOWS what I’m talking about when I say, “What baby wants, baby gets!” Now I’m past breastfeeding and starting to feel more in control of my eating. Enter stage left, the grand and ggloriousLOADED SALAD!! This salad tastes great and fills my belly.
Ingredients per salad:
5 oz lettuce
1 roma tomato, diced
3 sweet mini bell peppers, diced
1/2 cup hummus
3 tablespoons spicy nut mixture
1/4 cup salsa for salad dressing
5-6 kalamata olives, pitted

Directions:
🍅Using large bowl, layer in this order
🍅Lettuce
🍅Salsa sprinkled on lettuce
🍅Hummus in corner with kalamatas on top
🍅 Tomatoes in 2nd corner
🍅Bell peppers in 3rd corner
🍅Peanut mixture in 4th corner

Optional toppings:
Radishes
Avocado
Celery
Carrots
Seeds – chia, sunflower, and/or #pumpkin

Fill your belly and feel great! I’ll see you at the table!

Restaurant Review: Tosh’s Ramen – SLC

tosh ramenRestaurant Review: Tosh’s Ramen in SLC ⭐⭐⭐

Dishes:
Vegetarian Ramen with vegan yam noodles (3/5 ⭐)
Vegetables included baby bok choy, two different mushrooms, bean sprouts and green onions – the best was the marinated shiitake mushroom. Vegetable broth was pretty robust for vegetable broth. The yam noodles were the weird chewy kind and not enough. Definitely not enough food to be a complete meal on its own.

Vegetarian Gyoza (3/5 ⭐)
More of a pot sticker, the gyozas were filled with diced cabbage and onions. Pan fried too much for my liking and making it difficult to bite in half. The dipping sauce was a tart garlic soy sauce very strong flavor.

Vegan: 👍
Vegetarian: 👍
Meat lover: 👍
Gluten free: 👎
Family friendly: 👎
👎High chair missing clips to actually keep toddler in seat
👎Foul language rock music
Hubby: 👍 Enjoyed the spicy pork ramen
Return: Yes. I will have them custom make ramen #soup next time. No toddler either.