Caesar Brussel Sprouts

This is a Salad that is so popular in my family that I never get to have any of the leftovers. If my aunt is around, she will take all the leftovers of this salad with her. I am actually making this tomorrow, with teenagers home and everyone in and out of the house, I love having this as a go-to snack. Watch out its addictive. #junkfoodkids on Instagram when you make a junkfoodkids recipe and get featured in the weekly recipe roundup.

Makes 6 servings
Carbs 11.3g Protein 8.3g

1 lb. fresh Brussel sprouts shaved

Dressing
1 garlic clove grated
2/3 cup extra virgin olive oil
1/2 cup grated parmesan and asiago blend cheese
2 tbsp white champagne vinegar
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1tsp lemon juice
1 tsp coconut sugar
1 tsp Italian seasoning
1/4 tsp salt
1/8 tsp ground black pepper

Nuts
1 cup pecans
1 tbsp Irish butter
1/2 cayenne pepper

Directions
Place brussel sprouts in a bowl. Put all the dressing ingredients into a blender. Blend on medium until ingredients are emulsified. Pour over brussel sprouts, toss brussel sprouts in dressing until evenly coated with dressing. Cover bowl and place in refrigerator until ready to serve. Pre-heat oven 350 degrees. Rough chop Pecans. Place pecans on a cookie sheet. Roast for about 8 minutes moving around every 3 or four minutes. Melt butter in a heat-safe bowl in the microwave. Add Cayenne pepper to butter and whisk. Toss roasted pecans with butter mixture until evening coated. Let pecans cool. When ready to serve the salad, toss in pecans.

Hardback

Ebook

Comments

Shrimp and Potato Soup

2 cups of water 1/4 large chopped onion 1 cup chopped organic carrot 1 can evaporated milk (organic preferred) 1/2 pound fresh peeled shrimp 1 tbsp chicken base organic 3 large red skin golden potatoes organic 1/2 teaspoon of white pepper 1 teaspoon of sea salt 1 teaspoon butter organic 1 teaspoon olive oil organic directions: saute onion and carrots with olive oil until onions are translucent. puree onion and carrots with 1/2 cup of water and chicken base. In a large pot put remainder of water and puree mix. If your child does not like the peel on the potato, peel and dice. Put potatoes in soup base and bring to a boil, reduce to simmer for 10 minutes. Saute shrimp in a skillet with butter and half of the salt and pepper. When shrimp are pink add to soup base. Add the remainder of the salt and pepper and evaporated milk. Let simmer for another couple of minutes and serve. Pink Gluten Yello...

Goat Cheese Apps

I love to put this out when friends are coming to hang out. It looks pretty and tastes great. 1 log of goat cheese 1 tbsp minced sun dried tomatoes 1 tbsp minced fresh dill salt grinder pepper grinder Directions: Slice goat cheese into 4 slices. Roll two slices in sun dried tomatoes and arrange on plate. Roll two slices in dill and arrange on plate. Sprinkle with a small amount of salt and pepper. Serve with whole wheat crackers. Green Shellfish Pink Gluten Yellow Nuts Blue Soy Red Eggs Orange Fish

Potato Breakfast Cassarole

I made this over the fourth of July, It received such a good response from my Instagram story that I am posting it today. I know, I am a day late posting with the holiday. Sorry about that. I feel bad that I am posting two potatoes in a row, but Instagram asked for it so here you go. I love this breakfast recipe because it is easy and feeds a bunch of people. What more do you need for breakfast? Anything you can make while still drinking your first cup of coffee is a winner in my book. Make sure you are always in know by becoming a Junk Food Kids VIP and get sneak peeks of all my upcoming events and special recipes. Makes 6 servings Carbs 28.6g Protein 17.2g I wanted to share with you the two events I have coming up you can sign up and reserve your book for the events. Both events have a limited number of books so get yours today. Buy tickets at the links below. My Launch Party Tickets L...

Junk Food Kids

Search This Blog