Brussels sprouts are one of those veggies that aren’t always a crowd-pleaser. I can understand that because, if overcooked, they don’t smell great and can often taste like a wet sock. Nobody likes wet sock. Not that I have ever tasted a wet sock, but I can only imagine that I wouldn’t be a fan of it. However, if cooked correctly, brussels sprouts are nutty and flavorful and so so healthy for you!
To say that I am mildly obsessed with brussels sprouts would be an understatement. They are one of the only vegetables that make it into my grocery cart every week whether they are in or out of season. Most of the time, I prepare them by slicing them in half, tossing them in extra virgin olive oil, seasoning them with salt, pepper and fresh garlic, and roasting them in a 425˚ oven for about 30 minutes. However, over the last year, I have been hashing them and it’s my new favorite way to eat them.
To hash brussels sprouts, you trim the bottom stem, remove any bruised leaves, slice the sprout in half, and thinly slice each half about 1/8″ thick. You could also pop whole sprouts into your food processor affixed with the slicing blade. (more…)
This recipe for Dairy-Free Nutella Milk is the perfect alternative to chocolate milk. This recipe is also free of refined sugar. You can drink it warm or chilled – it’s delicious both ways!
I’ve been making my own almond milk for close to a year. Making your own nut milk is incredibly easy and it’s a regular item on my Sunday food prep list. The only special equipment you need is a nut milk bag (I use this one from Zimtal) and a blender.
Over the past few months, I’ve been experimenting with other nuts and have made pecan milk, cashew milk, and hazelnut milk. It takes a little bit of elbow grease to squeeze the milk through the bag, but it isn’t difficult or overly time-consuming and the bag washes up easily and dries quickly.
To get the best flavor, you’ll want to use raw, unsalted, unroasted nuts when you make nut milk. My local grocer sells a big variety of raw nuts in bulk. If yours does not, there are a ton of companies online that sell nuts in bulk including Amazon, Oh Nuts!, and Oregon Hazelnuts.
I love to add freshly made nut milks to my coffee in the morning and also love sipping a little before bed as an after dinner treat. Homemade nut milk has a pure nutty flavor (duh). It literally tastes like you are drinking nuts because well… you are! I didn’t realize how much sweetener and additives were added to store-bought nut milks until I tasted it in its purest and raw form. (more…)
When I was little, my grandmother used to spend the weeks leading up to Christmas baking pies, cookies, brownies, and various Italian confections. These Black and White Almond Cookies remind me of a cross between the almond crescent cookies she used to make and biscotti. I think they taste the best after taking a dunk in some hot coffee!
Do you know what today is? Today is the day that the internet gets flooded with delicious cookie recipes from all of your favorite food bloggers, myself included. If you’ve been following me in Instagram, you’ve probably seen me posting various cookie pictures over the last few weeks and today you can get all the recipes because today is the Great Food Blogger Cookie Swap recipe reveal day!
What’s the Great Food Blogger Cookie Swap you ask? It’s a food blogger swap organized by Love & Olive Oil and The Little Kitchen benefiting Cookies for Kids’ Cancer, a national non-profit organization that funds research to find new and improved treatments for pediatric cancer. I am so honored to be chosen among all of the bloggers that joined this year to benefit such a great cause.