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!

creepy chia seed pudding

Creepy Chia Seed Pudding, certain to frighten your little monsters this Halloween!

If you can look past the fact that this looks horribly disgusting, you’ll find it actually tastes good!

Creepy Chia Seed Pudding, certain to frighten your little monsters! vegan, gluten free

 I took my standard chia seed pudding recipe and turned it into a ghoulish goop by adding green matcha powder.  I can go on for days about the benefits of both chia seeds and matcha powder, but that’s not the point of this recipe!  My goal is to totally creep you out!  If you’re dying to know more about chia seeds, read here.

Mwahahaha!!!

I found the skull mug at my grocery store, but I’ve seen similar ones at party shops.  Matcha powder can be purchased at Whole Foods in the tea and coffee aisle or on vitacost.com.  The vibrant green color is a healthy way to color food such as frosting.

Creepy Chia Seed Pudding, certain to frighten your little monsters! vegan, gluten free

 Serve this at your Halloween parties this year to totally gross out your guests!

P.S. Sorry if I’ve ruined the way you view chia seed pudding now!

creepy chia seed pudding
 
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Creepy Chia Seed Pudding, certain to frighten your little monsters! vegan, gluten free
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 2
Ingredients
  • ¼ cup + 2 tablespoons chia seeds
  • 2 cups milk of your choice (I used almond milk)
  • 2 tablespoons sweetened green matcha powder
  • (add 2-3 tablespoons of maple syrup if using unsweetened matcha powder)
Instructions
  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.

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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