Garlic Ghee Brussel Sprouts

People hate Brussel Sprouts because they've been introduced to it incorrectly. The majority think it's gross and bitter, but when cooked the correct way, it's fantastic.

Here is a recipe for a slow cooked side dish of Brussel Sprouts. Once cooked, it melts in your mouth and you'll be asking for seconds.

Garlic Ghee Brussel Sprouts

by Elle A

Ingredients
1 10oz package of brussel sprouts
1 tbsp olive oil
2 garlic cloves chopped
1 medium onion chopped
3 tbsp ghee
1 c water
1 tbsp honey
1/2 tsp salt to taste

1. Cut the base of the brussel sprouts and then cut in half lengthwise (see picture). Set aside.
2. In a large pot, saute the garlic in medium heat. Once golden, add onion and cook until translucent. 
3. In the cup of water, mix the sugar (or honey) and salt, then pour in the pot. Mix in the ghee until melted. 
4. Add the brussel sprouts in the pot and mix. 
5. Cover and put on low heat. Mix several times in the span of 20 minutes until soft and tender.
6. Add salt to taste.
7. Enjoy!

Blackened Seared and Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus

Blackened Seared-and-Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus
Drink: Republic Of Tea - Decaf Ginger And Peach Iced Tea

Whipped this up in 20 minutes right after my workout at the gym. This was our family dinner tonight. Healthy and absolutely fantastic. Without further ado, the recipe is below.

Sauteed Asparagus
(serves 2)

Ingredients
8 asparagus spears
2 tbsp olive oil (1 tsp if cooking only the asparagus)
Salt, pepper to taste

Heat up the pan and add 2 tbsp of asparagus. While the pan is heating, cut the end of the asparagus and discard. Add the asparagus to the pan just so they are coated with olive oil. Remove immediately.

In another plate, season the asparagus with salt and pepper to taste. Add the asparagus back in the pan and cook until desired, turning over as needed. (We like ours a little crunchy so we don't overcook them)

Place in plate.


Blackened Seared and Steamed Tilapia 
(serves 2)

Ingredients
2 fresh tilapia fillets (4oz)
Salt, pepper, and garlic powder to taste
2 tbsp olive oil (from the olive oil from above)
Lime

While cooking the asparagus, pat tilapia dry and then sprinkle salt, pepper, and garlic powder on both sides. Set aside.

Once asparagus are cooked and placed in plate, turn the stove up to high heat. Place both fillets in the pan and cook for two minutes.

Turn the fillets over and cover the pan with a lid. Take out of the fire and let it steam for 10 minutes. Do not take the lid off till 10 minutes are through.

Squeeze lime on top.

(This comes out perfect every time)

After 10 minutes, place in the plate.

Mashed Cauliflower
(serves 2)

Ingredients
1 head cauliflower
10+ cups water
2 tbsp olive oil
salt, pepper, and garlic powder to taste

Chop the cauliflower and boil until fork tender.

Drain cauliflower and place in a food processor with olive oil, salt, pepper, garlic powder. Add Pulse till consistency of mush.

Serve on plate and top with a dash of black peppr.


Nutrition Facts (per 1 plate): 270 calories, 16.0g fat, 50mg cholesterol, 87.7mg sodium, 10g carbohydrate, 3.3g sugar, 5.7g fiber, 25.2g protein.

#12 - Ethiopian Cabbage Dish

Today's dish is a cabbage side from Ethiopia. Someday I'd like to travel there to learn of their culture and culinary.  This recipe is delicious, healthy, and easy to make.

Ethiopian Cabbage Dish

Ingredients

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 head cabbage, shredded
• 5 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. 
2. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. 
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.