Spicy Roasted Brussel Sprouts

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Spicy Roasted Brussel Sprouts

Adding some red pepper flakes gives this dish that added kick.

  • 1 1 lb bag brussel sprouts
  • 2-3 tbsp olive oil, extra virgin (or organic refined coconut oil melted)
  • 1/2 tsp kosher salt
  • 1/4 tsp black fresh pepper
  • 2-3 tbsp shallots, chopped
  • 1/4 tsp red pepper flakes
  • 1 tsp balsamic vinegar reduction (optional)
Pre-heat oven to 400 degrees. 

Wash brussel sprouts and drain off excess water,  pat dry with paper towel and cut brussel sprouts in half. 

Add brussel sprouts, shallots, salt, pepper and red pepper flakes on to a sheet pan or cookie sheet add the olive oil and mix well then spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20 minutes or until fork tender and a little crisp but not burnt. 

Drizzle the balsamic vinegar reduction and serve immediately and enjoy

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 5 minutes so they cook evenly and do not burn.

*use organic ingredients when possible

Sauteed’ Frozen Peas with Shallots & Garlic


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Sauteed' Frozen Peas with Shallots & Garlic

Semi-homemade simple and delicious

  • 3 cups frozen organic peas
  • 2 tbsp olive oil divided (extra virgin)
  • 2-3 tbsp shallots (chopped)
  • 2 tsp garlic (chopped)
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
Heat a skillet and add one tbsp of the olive oil once heated add the chopped shallots and stir for about a minute.

Add the chopped garlic and stir about a  minute careful not to burn the garlic.

Add the frozen peas to the pan and the rest of the olive oil and stir,  this is basically stir frying so you will constantly stir your peas until they are tender but with a bite and they will be  still nice and plump about 10-12  minutes they will be done and tasty. 

*use as many organic ingredients as possible.