my current snack obsession :: Brussels sprout chips



Between Smitten’-knittin’ and getting the house ready for company, I don’t have a lot of time right now, but I did want to pop over for a minute (and not break my NaBloPoMo streak – I’m in the homestretch!) and show you my current snack obsession.

Zucchini has been my favorite vegetable since I was a kid, but lately Brussels sprouts are giving it a serious run for its money. I love roasted Brussels sprouts, especially.  I prepare them like this:

  1. preheat the oven to 400
  2. peel off the outer leaves of the sprouts, chop off the stems, and cut each one in half
  3. spread in a single layer on baking sheet lined with parchment paper or aluminum foil
  4. drizzle sprouts with olive oil and sprinkle with kosher salt and fresh ground pepper
  5. roast for 25-30 minutes, stirring or turning sprouts with spatula once or twice during roasting (or not, sometimes I skip this)

Oh mercy, just writing this makes me want to roast some. As I’ve mentioned before, when I pull these out of the oven, I can hardly keep myself from just standing there at the stovetop, eating the sprouts off the tray.

But I found something I like even better. NomNomPaleo’s Brussels sprouts chips. Oh, people. OH, PEOPLE. These are so good. If you like Brussels sprouts (or even if you don’t), and you haven’t tried this yet, I would highly recommend it. I’m now trying to keep Brussels sprouts in my fridge at all times so I can make these chips.

cooked :: my new favorite hot breakfast (paleo n’oatmeal)

Just a brief break on a busy day to show you my new favorite cold weather breakfast (and right now it’s 25 degrees with a wind chill of 11 and occasional snow, so yeah, it looks like cold weather is for real here now). As I’ve mentioned before, for the last several years I have started most days with a green smoothie (1/2 C unsweetened almond milk, 1/2 C pomegranate juice, a few raw almonds, 1 banana, a couple of handfuls of raw baby spinach, 1 C frozen blueberries – so yummy!). But sometimes it’s just so cold I really want a hot breakfast, especially after I’ve gone for a run. Since I’ve been enjoying trying out some Paleo recipes lately, I thought I’d give a hot Paleo breakfast a try. For the last several days, I’ve been enjoying this N’Oatmeal Recipe (Oatmeal Minus the Oats) from Taylor Made It Paleo.

Mine isn’t as pretty as hers but it is 100% yummy. I top mine with a cup of blueberries and a handful of raw nuts, whichever kind I’m in the mood for. SO YUM.

Do any of you have some hot paleo breakfasts that you enjoy?

slow-cooked for a chilly night :: Paleo Mocha-Rubbed Pot Roast

It is snowing here tonight and I wish this delicious hot meal were in my stomach but this was actually a week ago (and I am still thinking about it). (Sorry for a not-great picture; I was too hungry to take the time to get out my camera).

This is the recipe that led me to Stupid Easy Paleo. I went looking for “paleo pot roast” and this one had me at the word “mocha.” It is SO yummy, y’all. When I heated up leftovers a couple days later, I actually moaned as I ate it, and I said to My Old Man, “Wow, this is even better than I remembered,” and he said, “That’s funny, because you were making those same exact sounds the first time you ate it.” I guess it’s not very humble to make such noises over your own cooking, but I can’t help being honest, y’all.

I was out of the figs the recipe calls for (and couldn’t find them at my local grocery), so I substituted 1/3 cup dried cherries (worked out perfectly). Check out the original recipe here.

I served it with sauteed grated sweet potato (seasoned with Chinese 5-spice) and roasted brussel sprouts (O, brussel sprouts, you might be my favorite!!).

This recipe was a winner all the way around, and we will definitely be having it again. There is nothing like coming home on a dark, cold night to a hot pot of delicious roast.

baked :: Paleo Kale-Blueberry Egg Cups

Just as I’m not actually a vegan but I make a lot of vegan things, I’m not actually Paleo, but I’m interested in Paleo food. I like to cook, I like to eat, I like to experiment with different ways of eating. As part of my self-education in Paleo eating, I’ve been spending some time ready Stupid Easy Paleo. It’s a great blog, with loads of good-looking recipes. One in particular that caught my eye over the weekend was the recipe for Blueberry Kale Omelette. I tried it, and it was DELISH. I love blueberries, I love eggs, I love kale, so what’s not to love?

It’s seriously not as strange as it might sound. It is an extremely yummy combination.

But I don’t usually feel I have the time to whip up omelets on a work day, so I experimented with a different approach. I am very pleased with what I came up with.
Paleo Kale-Blueberry Egg Cups
Adapted from the Stupid Easy Paleo recipe, this recipe makes 12 muffin-sized baked egg cups. Eat a few and put the rest in the fridge for the next few breakfasts. Or share them all with your fam, and have none left over. It’s easy to whip up a new batch again tomorrow!

9 eggs
3 T coconut aminos
1 small bunch kale, washed and shredded
1 1/4 C fresh blueberries (or frozen, thawed)
coconut oil for your skillet

1. Preheat oven to 350. Line muffin tray with silicone cups or foil muffin liners.
2. Melt the coconut oil in skillet over medium heat. Add kale and sauté for 3 minutes, until wilted.
3. Add blueberries and sauté another 2-3 minutes.
4. In a bowl, whisk eggs and coconut aminos together.
5. Using tongs, distribute kale-blueberry mixture evenly among muffin cups. Pour egg mixture on top, just to edge of each cup.
6. Put in oven, bake 25-30 minutes, until toothpick or knife inserted into muffin comes out clean.
7. Remove from oven, let stand 3 minutes. Then dig in! YUM.


I’m really happy with this easy and delicious way of starting my day. After years of mostly starting my day with smoothies, I appreciate a good hot breakfast. And I always love starting the day with greens and berries.

If you try them, I hope you like them!