Kale and Brussels Sprout Salad

Can we just start by acknowledging how weird the word brussels is spelled? Like it kind of makes sense on it’s own, and then you go adding sprout after it and all of a sudden, it feels like you should drop the ‘s’ but you don’t. So when you want to write more than one brussels sprout, you call it brussels sprouts. Double s’s. Weird.

Anyways, no matter the reasoning behind that, raw brussels sprouts are one of those things that I think is extremely under-rated. Raw sprouts are rarely used and people normally avoid brussels sprouts or extremely over cook them. What a shame! I love brussels sprouts and when they are raw, they have such a unique flavor that’s so good in salads.

This is one of my absolute favorite salads right now. It’s fresh, crunchy, tangy, a bit spicy and a bit sweet. It’s a perfect make ahead salad and it’s great to have in the fridge after the holidays.

Kale Brussels Salad

1 pound of fresh Brussels sprouts

1 bunch kale

1 cup shredded Parmesan

1/2 cup almond slices, toasted

1 small yellow onion

1/4 cup Dijon mustard

1 lemon, zested and juiced

1/2 tsp sugar

1 tsp salt

3/4 tsp cayenne

1 cup oil

1/2 tsp black pepper

Begin by trimming the bottom of the sprouts and shredding them. You can do this by hand or in a food processor if you have the shredder attachment. Shred the kale and run through a salad spinner to remove the dirt. Add the Parmesan and almonds to the Brussels and kale.

In a tall container, combine the onion (chop up a bit so it mixes better), mustard, lemon juice and zest, sugar, salt, cayenne, and pepper. Mix using an immersion blender, and once the base is combined, add the oil in slowly to create an emulsion. Taste before mixing it into the rest of the salad. If you don’t like a spice, start with 1/4 tsp of cayenne. Combine with the rest of the ingredients and mix well!

This salad is great to make ahead of time and will just get better as it sits! It will last for 6 days.

Enjoy!

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Breakfast Cookies

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Photography by Allyson Regan

I don’t know who invented breakfast cookies, but I’m so glad they did.  I mean, you just can’t get much better than eating cookies for breakfast!  Especially when they are jam packed with delicious and healthy ingredients like these ones.  Just because they are called breakfast cookies, doesn’t mean that you can’t eat these anytime during the day.  They make a great healthy dessert when packed in a lunch, or a great snack for a road trip because they are quite filling.  Like most of my recipes, feel free to add or remove some of the add-in ingredients, like the nuts or chocolate chips.

Breakfast Cookies

1 cup butter

1/2 cup brown sugar

1 egg

1/2 Tbsp vanilla

1/2 cup all purpose flour

1/2 cup whole wheat flour

1 cup rolled oats, old fashioned

1/2 Tbsp baking soda

1 Tbsp ground flax seed

1/2 cup sliced almonds

1/2 cup raisins

1/2 cup dates, chopped

1/4 cup applesauce

1/4 cup walnuts, chopped

1/4 Tbsp salt

1/2 Tbsp cinnamon

 

Cream together the butter and sugar.  Add in the egg and applesauce and mix well.  Add in the remaining ingredients and mix to combine.  Scoop the dough into small balls, and chill before baking.  Bake at 325 degrees for about 12 minutes, rotating the tray after 6 minutes.  I like these cookies a little darker because they get a little more toasty flavor, so I normally cook them for about 14 minutes total.  Cool on a cooling rack, and package in a tupperware container.  These cookies tend to get quite soft after a couple days so you can either bake them throughout the week, or throw a piece of bread into the container to soak up the excess moisture.

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Photography by Allyson Regan

This recipe is sure to become a favorite in your house.  If you meal plan on Sundays, this recipe takes no time at all and can easily be added into your routine.  Like always, I’d love to hear from you!  Comment below if you try this or any other recipe on my blog.  Also, please share the love on social media using the buttons below!

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Photography by Allyson Regan