I have expressed several times in my blog my love for spinach. I would make anything that has spinach and this is one of them. You can make this recipe in advance and freeze it. When you are ready to have them, just defrost them and bake it. This food is low in saturated fat, and very… Continue reading Spanakopita (Spinach Pie)
My husband and I looooove Brussel sprouts. He actually loves anything cabbage-y. Our family holidays are never complete without a dish with Brussel sprouts. Another love is avocado. I love them when they are not too ripe and mushy. Avocados are low in calories per serving. One fifth of an avocado has only 50 calories… Continue reading Roasted Brussel Sprouts with Avocado
As I mentioned in a previous post, I love spinach. I buy them fresh or frozen. When the frozen spinach is on sale, I buy a lot and just keep it in the freezer and when I need some, I just let it defrost in the fridge the night before and use it the next… Continue reading Mexican Creamy Spinach Enchilada
All the three main ingredients in this dish are my favorites. They are staples in our kitchen. Putting them together in one dish is like a dream for me. Spinach is one vegetable that I love very much. Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate,… Continue reading Spinach and Goat Cheese Stuffed Chicken Breast
Easy & healthy quesadilla using low calorie zucchinis and any cheese of your preference. My cheese of choice (I mean, what I had on hand) is goat cheese. Since zucchinis are a little bit taste free, the creamy and a little bit of tartness of the goat cheese make this a very interesting dish. Zucchinis are outstanding… Continue reading Gluten Free & Oil Free Zucchini & Goat Cheese Quesadillas
In preparation for the holidays, I am re-posting a recipe that we always have during Thanksgiving, Brussel sprouts Growing up in the Philippines, Brussel sprouts were not popular and are not even available in the market. I didn’t even know about it until later in life. When I moved here, the variety of vegetables that… Continue reading Brussel Sprouts with Cranberries and Walnuts
Growing up in the Philippines, Brussel sprouts was not popular and hardly available. I didn’t even know about it until later in life. When I moved to the US, the variety of vegetables that were in front of me was so vast. It almost made me do my happy dance. One that caught my eye was the dear little Brussel sprout. I call them my baby cabbages. One note, have you seen Brussel sprouts in its stalk? They’re like mini grape cabbages (for a lack of a more descriptive term)! Here are some health benefits to this baby.
Brussel sprouts has loads of flavonoid anti-oxidants that offer protection from prostate, colon, prostate and endometrial cancers. It is also an immune modulator, anti-bacterial and anti-viral agent. I think I have found my new miracle vegetable!!! Brussel sprouts are an excellent source of vitamin C. Along with other antioxidant vitamins, vitamin A and E; it protects body by trapping harmful free radicals; vitamin K for bone health and helps delay the onset of Alzheimer’s disease; vitamin B complex which is essential for the body’s metabolism.
The list of health benefits from this vegetables just goes on and on! Now the cook side of me wanted those baby cabbages on my plate! I have tried a lot of recipes but they did not work for me. It’s either it made the vegetable too mushy or it still retained some bitter taste. But I never gave up on this baby (cabbage). Just a note though, this baby does not photograph well.
You can make this dish completely vegetarian but omitting the bacon. Just saute the garlic and 1 tbsp. of canola oil.
This is my version. I have combined recipes I have found online and this one is a winner for me.
4 strips of bacon, cooked in a little Olive oil till crisp and crumbled
1 clove Garlic minced
1 lb Brussels sprouts, cut in half and core removed
2 tsps Red Wine Vinegar ( to taste )
1/2 cup Walnuts , toasted
1/4 cup Dried Cranberries
Cook bacon in a little olive oil till crisp. Remove bacon from pan and set aside.
Add garlic to remaining oil and cook till golden brown.
Add Brussel sprouts. Turn down heat and cover.
Check frequently to avoid burning.
Drizzle with red wine vinegar and cover again.
When the vinegar had dried out, add salt and pepper.
Toss walnuts and cranberries.
Cook for 2-5 minutes so that flavors merge.
Read more on the benefits of Brussel Sprouts : http://www.nutrition-and-you.com/brussel-sprouts.html