NorCal Homes Healthy Habit: October Edition

NorCal Homes Healthy Habit: October Edition


I am determined not to let the cold weather and my impeding desire to stay inside and bake all afternoon, ruin all of the effort I put in to eating healthy over the summer. If it’s not my overwhelming desire to sit at home, it’s holiday parties and get-togethers, threatening my progress. With our ever-increasing hectic schedules, my friends and I have begun hosting potluck-style parties. We’re all relatively health conscious, but sometimes it’s difficult not to throw together a go-to Paula Dean recipe and show up with a butter-laden carb casserole, simply for the convenience of it.

With that being said, I’ve been on the lookout for healthy and relatively simple dishes I can use as my contribution to a family-style dinner. This dish brings sweet and savory together in seamless unison, offering a multitude of flavors and textures in one dish.

Now, I think it’s time that I admit something… I have been hiding something from you guys. When I cast my vote next month, I’m voting for… Brussels Sprouts. WAIT! Before you write this recipe off, hear me out. If prepared properly, these little miniature cabbages of goodness are exactly that!  Sure, when you were a kid and a pile of steamed brussels sprouts was dumped on the plate in front of you, if the smell didn’t make you lose faith in humanity, the taste surely did. I’m tellin’ you, give this recipe a shot. Check out the original blog post, where this recipe was found, for more tips and tricks to the perfect preparation! APPLE BRUSSELS SPROUTS HASH   🙂

With a description like this, who wouldn’t want to at least “take it out for coffee”? 😉 Sweet apples paired with caramelized Brussels Sprouts and chopped hazelnuts combine to be a drool worthy hash. Perfect for breakfast, brunch, lunch or dinner. Vegan, gluten free, paleo.

APPLE BRUSSELS SPROUTS HASH
Author: Pancake Warriors
Serves: 4
Sweet apples paired with caramelized Brussels Sprouts and chopped hazelnuts combine to be a drool worthy hash. Perfect for breakfast, brunch, lunch or dinner. Vegan, gluten free, paleo.
INGREDIENTS
  • 1 lb. Brussels Sprouts, thinly sliced
  • ½ tbs. coconut oil
  • 1-2 small Granny Smith Apples
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • 1 tbs. balsamic vinegar
  • ¼ cup hazelnuts, chopped
  • pepper to taste
  • 3-4 eggs (optional)
INSTRUCTIONS
  1. Carefully slice the Brussels sprouts longwise from top to bottom (so the Brussels stay in tact).
  2. Peel and chop the apple, reserving it to the side.
  3. Heat a large pan over medium heat. Add coconut oil and allow to melt.
  4. Once coconut oil is melted, add sliced Brussels sprouts.
  5. After the Brussels have been cooking about 5 minutes, add the apple, garlic powder, salt, balsamic vinegar. .
  6. Cook 5 more minutes. Add chopped hazelnuts.
  7. Remove from heat and add pepper to taste.
  8. If you are adding eggs, in a separate non-stick pan, crack 2 eggs at a time into the pan. Cook over medium low heat for 5 minutes, or until cooked to your desired consistency.

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