shredded brussels sprout and apple salad

So long summer salads, hello fall veggies!  Serve this Shredded Brussels Sprout and Apple Salad at any of your fall feasts for a healthy swap!  

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

We tend to serve mostly roasted veggies with fall and winter meals due to the cooler weather.  They are warming, grounding and comforting.  In fact, some cooked vegetables provide more nutrients than raw vegetables.  However, sometimes meals become too heavy (especially at Thanksgiving!) and need to be balanced with lighter, refreshing foods served in their raw state.  This brussels sprout salad is dressed with just a little olive oil and fresh lemon juice making it very detoxifying as well.  Sliced apples are added for sweetness and pine nuts give it a little crunch.  It’s my new go-to salad!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

The lemon juice keeps the apples from turning brown, so don’t be afraid to make this salad way before you need to serve it!  It actually tastes better the next day when all the flavors have blended together.

shredded brussels sprout and apple salad
 
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Makes 4 small servings or 2 large servings So long summer salads, hello fall veggies! Serve this BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2-4
Ingredients
  • 2 cups Brussels Sprouts, shredded
  • 1 apple, julienne sliced
  • 2-3 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper to taste
  • ¼ cup pine nuts
Instructions
  1. In a large bowl toss together shredded brussels sprouts, apple, olive oil and lemon juice. Add sea salt and pepper to taste.
  2. Top with pine nuts before serving.
  3. Enjoy!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

garlicky greens dip with currants and pine nuts

By posting this recipe I am entering a recipe contest sponsored by Sabra Dipping Co. LLC, and am eligible to win prizes associated with the contest. I received coupons for free product used in testing this recipe. I was not compensated for my time.

It’s game day party season!  Which can also bring about unhealthy appetizers and a whole lot of diet disasters!  Make Sabra a part of your tailgating menu to sneak in a serving of beans in this Garlicky Greens Dip!  Instead of chips or bread, I served lemon roasted cauliflower on skewers!

Make this Garlicky Greens Dip a part of your tailgating menu to sneak in a serving of beans and greens! ~vegan, gluten free~

Sabra is the official Dips sponsor of the NFL.  Together we are bringing you healthy ways to enjoy game day!  You all know I love beans and all the health benefits that come along with them!  Two heaping spoonfuls of hummus a day will fulfill your bean recommendation for the week!  Hummus, which is made with chickpeas provide protein, fiber, iron and B vitamins.  This winning combo can help you maintain a healthy weight, lower your risk of heart disease and control glucose levels.  Not to mention, hummus also contains tahini, which provides healthy monounsaturated fat for sustained energy and improved cardiovascular health.

Make this Garlicky Greens Dip a part of your tailgating menu to sneak in a serving of beans and greens! ~vegan, gluten free~

garlicky greens dip with currants and pine nuts
 
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Make this Garlicky Greens Dip a part of your tailgating menu to sneak in a serving of beans and greens! ~vegan, gluten free~
Author:
Recipe type: Appetizer
Cuisine: Vegan
Ingredients
For Garlicky Greens Dip:
  • 1 10 oz. container of Sabra Classic Hummus
  • 1 small garlic clove
  • ½ cup fresh parsley leaves
  • ½ lemon, juiced
  • 2 tablespoons water
  • sea salt and pepper to taste
  • ¼ cup pine nuts, roasted
  • 2 tablespoons currants
For Roasted Cauliflower:
  • 1 head of cauliflower, cut into florets
  • 2 cloves of garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper
Instructions
To Make Garlicky Greens Dip:
  1. Add hummus, garlic clove, parsley leaves, lemon juice and water to a food processor. Blend until smooth and creamy. Taste and add salt and pepper as desired.
  2. Transfer to a bowl and top with roasted pine nuts and currants.
To Make Roasted Cauliflower:
  1. Preheat oven to 450 degrees.
  2. Add cauliflower florets to a bowl and toss with crushed garlic, EVOO and lemon juice. Transfer to a baking sheet and add desired amount of sea salt and pepper. Roast for 15-25 minutes or until golden and crispy.
Serve dip along with roasted cauliflower and enjoy!

    This dip would also make a great spread on a roasted veggie sandwich or hummus pizza!

    Make this Garlicky Greens Dip a part of your tailgating menu to sneak in a serving of beans and greens! ~vegan, gluten free~

    Check out the other Sabra Tailgating recipes from the Recipe Redux!

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    thai peanut zoodles

    Thai Peanut Zoodles, all the flavor of pad thai without all the carbs!

    Thai Peanut Zoodles, all the flavor without all the carbs!

    This past weekend my mom and I wanted Thai food so badly, but trying to get anywhere on Cape Cod during Labor Day weekend is impossible!  Instead, we went to our local veggie stand in town and created a much healthier version of pad thai!

    Noah loved making the zoodles while I whisked together the sauce.  The cooking time was minimal and before you know it we had a delicious meal in front of us!  My mom added shrimp to hers and Noah had plain zoodles mixed with whole wheat pasta, avocado and sea salt.  We were all pleased :)

    Thai Peanut Zoodles, all the flavor without all the carbs!

    thai peanut zoodles
     
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    Makes 4 servings Thai Peanut Zoodles, all the flavor without all the carbs!
    Author:
    Recipe type: Main
    Cuisine: Vegan
    Serves: 4
    Ingredients
    • 1 tablespoon coconut oil
    • 4 small zucchinis spiralized
    • 1 carrot, spiralized
    • ½ red bell pepper cut into match sticks
    • ¼ cup fresh cilantro
    • 3 scallions, chopped
    • ¼ cup peanuts, chopped
    • 4 lime slices
    For the Peanut Sauce:
    • 1 garlic clove, minced
    • ¼ cup smooth all-natural peanut butter
    • 2 tablespoons fresh lime juice
    • 3 tablespoons Bragg's Amino Acids (or soy sauce or tamari)
    • 2 tablespoons toasted sesame seed oil
    • ½ teaspoon ground ginger
    • ⅛-1/4 teaspoon crushed red pepper flakes
    • water for thinning as needed (1-2 tbs.)
    Instructions
    1. Whisk together all ingredients of the peanut sauce and set aside.
    2. Add coconut oil to a large skillet or wok over medium high heat. Add zucchini, carrot, peppers and sauté for a 1-2 minutes, until zucchini is tender crisp, but not mushy!
    3. Remove from heat and stir in sauce.
    4. Top with cilantro, scallions and peanuts.
    5. Serve with a slice of lime and enjoy!
    Nutrition Information
    Serving size: 1 Calories: 251 Fat: 22 Carbohydrates: 9 Sugar: 4 Fiber: 2 Protein: 7

    Thai Peanut Sauce adapted from Cookie & Kate

    Thai Peanut Zoodles, all the flavor without all the carbs!