Tag Archive: Healthy

4 Winter Brussels Sprout Side Dishes

Winter Brussels Sprout Salad3

Brussels sprouts are easily one of my favorite vegetables. Whenever I hear someone say they don’t like them I think “they must not have had them cooked right.”

My last recipe for Life by DailyBurn was a Winter brussels sprout salad that I’m sure could turn around even the biggest picky eaters. It has walnuts, apples, and a little lemon for tartness in addition to savory roasted sprouts and would fit into any Christmas or holiday menu. 

If–for reasons unexplained–those aren’t the right brussels for you, here are a few other recipes that might suit your sprouty palate:

Fennel Roasted Brussels Sprouts

Fennel roasted brussels sprouts is a new favorite that actually makes me want to put fennel into my grocery cart. Because of the honey and cranberries, this dish is a little bit sweeter than the rest. 

Maple roasted brussels sprouts are better for a picky palate. Their simplicity makes them a crowd pleaser while still having just the right sweet & salty balance.  

Balsamic brussels sprouts with red wine is the tangiest of these dishes. It’s great for a dinner or hearty meal, especially paired with whichever wine you cook with. 

Fennel Roasted Brussels Sprouts

Fennel Roasted Brussels Sprouts

Brussels sprouts are one of my–like so many others’–favorite vegetables. Fennel? Not so much. It’s a vegetable I’m slowly growing to like that’s better sweet than savory.

These sprouts are a little sweet and a little salty; its a tasty balance that’s also healthy. This time of year you could probably also find fresh cranberries and make this recipe a little more natural, but I love eating the extra craisins while I’m cooking for something to chew on.

You can serve this hot or cold but I prefer it hot. It really depends what you’re eating it with.

Fennel Roasted Brussels Sprouts

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients(Makes 6 Servings):

  • 4 cups Brussels sprouts, washed and halved
  • 1 fennel bulb sliced
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup craisins
  • 1 1/2 Tablespoons honey


  1. Preheat your oven to 375 degrees.
  2. Toss the sprouts, fennel, oil, and salt in a large bowl.
  3. Lay the sprouts out in a pan or cast iron skillet.
  4. Roast for 30 minutes, then mix the sprouts with a utensil and roast for 15 minutes more.
  5. Once done, remove the sprouts from the oven. Sprinkle on the craisins and drizzle the whole pan with honey.

Fat-Free Sweet Potato Soup

Fat-Free Sweet Potato Soup

Normally I wouldn’t drop off the face of the earth for 3 weeks but moving has that effect. While my pots and pans are still in boxes, I thought I’d share this recipe I wrote for Life By Dailyburn.

Any trip to Panera will show you soup’s one of those healthy-not-so-healthy foods that always sounds like a good idea at the time. Meanwhile, you don’t need a fancy immersion blender to make your own at home; anyone with a food processor or high-end blender can healthify their favorite soups.

Sweet potato is a great base for a soup because it’s naturally fat-free and creamy. Instead of fake cheese and artificial ingredients this recipe celebrates vegetable broth and fresh vegetables to give it a healthy dose of flavor. It’s also a decent defense against the office cold going around with vitamin C and vitamin K.

Check out the full recipe on Daily Burn’s blog and let me know if you try it!

Easy Maple-Curry Acorn Squash

Maple Curry Acorn Squash

When you live in the city, it’s sometimes hard to tell exactly what season it is. That’s what Starbucks limited edition drinks are for.

After I saw it was pumpkin spice latte season already, I knew it was time to start digging up old squash recipes. This recipe I’ve posted an annoying amount of times but still come back to again and again.

It’s one that I always make because I know how easy and delicious it is. Using curry powder to flavor the squash adds an untraditional kick that keeps the squash anything but boring. Still it’s familiar enough that semi-picky eaters will enjoy. 

Maple Curry Acorn Squash

You can really use this coating on any type but I prefer acorn the best for this since I think it has the mildest flavor. Butternut and winter squash tends to be sweeter on their own. 

Maple-Curry Acorn Squash

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients(Makes 4 servings):

  • 1 Large acorn squash
  • 3 Tablespoons maple syrup
  • 1 Tablespoon curry powder
  • 1/2 teaspoon salt*

*omit if your curry powder is already salted.


  1. Preheat your oven to 375 degrees and line a baking tray
  2. Cut the squash in half to remove all the seeds. Once de-seeded, cut along the ridges into thin wedges.
  3. In a large bowl, toss the wedges with the maple syrup, curry powder, and salt so that the squash is evenly coated.
  4. Lay the squash out on the baking tray and roast for 45 minutes or until fork tender.
  5. Remove from the oven and serve hot.

How To Make Blender Salsa

Blender Salsa

Salsa is by far my favorite condiment. I average between 1-2 jars a week from my everyday lunch and working it in to dinner some nights. I always used to think jarred salsa was “good enough” until I made my own and now I’m hooked.

Last week I shared my 2nd recipe on Life by Dailyburn, an easy 5-minute blender salsa recipe that you can make 3 ways. I pretty much insist that you not just look at it but make it, too. It’s about as easy as can be and well-worth the effort. Serve it to some guests and they’ll think you stole it right out of a Mexican restaurant’s kitchen.

Check out the recipe, give it a try, and tell me what you think!

My First Life By Dailyburn Recipe

Low Sugar Chocolate Hazelnut Granola

The internet is a crazy awesome place because it’s full of resources for any life you want to live, whether it’s gluten-free recipes, vegetarian restaurant hot spots, of just a chocolate-filled life.

I’m excited that Dailyburn‘s blog Life By Dailyburn asked me to be a recipe contributor for their site. They’re an amazing resource for anyone looking to be healthier and get whipped into shape.

The first recipe I made for them will hopefully pique your interest. If you want to cut out sugar in the morning but still eat flavorful food making your own is a must. This cocoa hazelnut granola recipe only uses maple syrup for sweetness to keep the flavor but ditch the processed sugars. It also tastes great and can save you money–what’s not to love?

And if you’re also looking for a healthier life and haven’t yet, follow them on Facebook and Pinterest for some daily inspirations to eat great and workout.

Homemade Peach Applesauce

Homemade Peach Applesauce

I’ve eaten more applesauce over the last weekend than I probably had over the last decade. If there was a bright side to getting my wisdom teeth taken out Friday, it was rediscovering how good applesauce can be(and mashed potatoes but I already knew that).

Before my surgery I bought a jar of applesauce–that was gone by the second day. By the third day I had a bunch of recently picked peaches I couldn’t bite into to save my life. Making them into more applesauce was a no-brainer.

This recipe has a lot less added sugars than it looks at first when you consider most of it gets poured out with the water. The final recipe has a much lower sweetness than the store-bought kind which the fresh, natural flavors make up for. 

Homemade Peach Applesauce

The peaches in this aren’t an overwhelming flavor. If you want more of a peachiness to this, I’d recommend replacing a few more of the apples with peaches and making sure they’re slightly over ripened. You can also use the same recipe with no peaches and have a great, basic applesauce.

Homemade Peach Applesauce

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 6 servings):

  • 5 Macintosh apples, cored and peeled
  • 4 medium sized peaches, pitted and peeled
  • Water
  • 1 cup sugar
  • 1 Tablespoon honey
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Add all of the apples and peaches into a large boiling pot that has a lid to it.
  2. Cover with just enough water that the fruit begins to float.
  3. Add in the sugar and stir gently.
  4. Boil the fruit and water on high heat until the apples turn slightly brown and are tender to touch(about 15 minutes)
  5. Drain as much of the water from the pot as you can.
  6. Put the fruit into a high-speed blender. Add in the honey, cinnamon, and nutmeg.
  7. Pulse until the sauce is smooth.
  8. Remove from the blender and let cool before serving. Store in an airtight container in the refrigerator for up to a week.

Easy Corn Esquites + A Giveaway

Easy Corn Esquites

It’s almost Labor Day, which means Summer’s almost over, which is pretty darn depressing.

Luckily, I got to try the Just Mayo line from Hampton Creek for one last taste of Summer and a lift in spirit.

For my whole life I didn’t think I liked mayo up until a couple of years ago when I actually tried it and–surprise, surprise–got hooked on the savory spread. I loved all of the Hampton Creek flavors, but the sriracha was by far my favorite even though I don’t like regular sriracha. It’s just the right amount of spice and cooling creaminess.

The garlic came in a close second when I made a killer potato salad for a camping trip with it that got eaten up almost immediately. Overall I love that these get a ton of flavor from a few simple ingredients. 

I had an amazing corn salad in the city with chipotle mayo, parmesan, and smoky spices. I knew I wanted to try it out myself because it highlighted the flavors of the ingredients with true simplicity. I’m sure you’ll eat more corn and mayo over Labor Day weekend but be sure to sneak this recipe in, too. 

Easy Corn Esquites

You can really prepare the corn for this anyway you want(you can even use frozen–just don’t admit to it). I roasted it since that’s easiest to do in a small NYC apartment but grilling would add a great smoky flavor.

Easy Corn Esquites

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 2 servings):

  • 2 corn cobs, washed and cleaned 
  • 2 Tablespoons oil
  • 1/4 teaspoon salt
  • 2 teaspoons lime juice
  • 1/4 teaspoon chili powder
  • 3 Tablespoons parmesan
  • 2 Tablespoons spicy mayo
  • 2 lime wedges for garnish


  1. Preheat your oven to 350 degrees.
  2. Lightly grease the corn with the oil.
  3. Roast for 30 minutes until the corn turns golden.
  4. After the corn’s cooled slightly, separate it from the cob with a sharp knife.
  5. In a large bowl mix together the corn, salt, lime juice, and chili powder.
  6. Scoop evenly into two small bowls. Sprinkle the parmesan and a dollop of mayo on top. Serve with a lime wedge at room temperature or slightly warmer.

Hampton Creek Mayo


Want to try some of every flavor? Tell me what mayo-centric recipe you would make with it. Including what flavor/recipe you would use is optional but encouraged. I’ll pick a winner at random next Tuesday, the 2nd, right after Labor Day. Good luck! 

Roasted Garlic Parmesan Brussels Sprouts

Roasted Garlic Parmesan Brussels Sprouts

Brunch is the best meal there is; the competition’s not even close. You can go sweet or you can go savory(you can even go both!). It can be at 10am or 3pm. And even when it’s at 10am it’s always acceptable to have alcohol. What could be better?

My favorite items on any brunch menu are the different roasted vegetables(and home fries, but that’s a given). They’re something that you have to put time into but end up being well worth the effort.

If you want to wake up with savory food, these brussels sprouts are perfect for you. They’re just the right amount of crispy, satisfying, and seasoning to wake you up. Combine them with a runny yolk from a fried egg and they’re that much better. 

Roasted Garlic Parmesan Brussels Sprouts

Roasted Garlic Parmesan Brussel Sprouts

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 2 servings):

  • 1 1/2 cups brussels sprouts, trimmed and washed
  • 1/4 teaspoon salt
  • 3 Tablespoons olive oil, divided
  • 1 large garlic clove, diced
  • 3 Tablespoons parmesan


  1. Preheat your oven to 350 degrees.
  2. Toss the brussels sprouts, salt, and 2 Tablespoons of oil together.
  3. Lay the brussels out on a non-stick baking try and roast until slightly crispy(about 30 minutes for small-medium brussels)
  4. Heat the remaining Tablespoon oil in a pan over low heat.
  5. Toast the garlic until browning.
  6. Add in the brussels sprouts and toss until well mixed and they’re cooked in the oil.
  7. Remove from the heat. Sprinkle the parmesan over and toss until well-mixed.
  8. Serve hot. 

Creamy Feta and Sun-Dried Tomato Dip

Creamy Feta and Sun-dried Tomato Dip

The best way to be a better cook is find recipes you like and learn to make them your own way. Some months I get lazy and never make anything new–I don’t mind the same lunch every day of the week. But reading blogs help me find recipes good enough to break me out of my rut.

This recipe from Mississippi Kitchen looked too good to pass up. I never buy as much spinach and salad mixins as I should so instead I wanted to take the same flavors and put them in a dip. This has a ton of savory, salty flavor and surprisingly healthy ingredients. You could serve this at a party and they’d never know it’s a bean dip!

Creamy Feta and Sun-Dried Tomato Dip

Seasoning should be the last step of this recipe. There’s no right amount of salt–you’ll need to taste it and figure out how much to add based on how salty your ingredients are.

Always taste a sauce or dip with whatever you’re using for dipping; if you’re using vegetables you’ll want the dip to be on the saltier side, while if you’re using seasoned crackers keep it on the bland side.   

Creamy Feta and Sun-Dried Tomato Dip

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 12 servings):

  • 1 can cannellini beans, drained

  • 1/2 cup sun-dried tomatoes

  • 1/3 cup sour cream

  • 1/2 cup – 3/4 cup buttermilk

  • 4oz feta, crumbled

  • Salt to taste

  • Vegetables for dipping 


  1. Add the beans to a food processor and pulse until smooth.

  2. Add in the tomatoes, sour cream, 1/2 cup buttermilk, and feta and process.

  3. Slowly add more buttermilk to get the dip to the right consistency while processing. Only add as much as you’d like to make it the right thickness.

  4. When done, season to taste with salt.

  5. Serve at room temperature. Store in an air-tight container in the refrigerator when not enjoying.