Enjoy this light and colorful side for your Thanksgiving meal. Brussels Sprouts are a highly nutritious cruciferous veggie with cancer fighting properties! For more healthy holiday recipes check out our Pinterest Board.
1 lb Brussels sprouts, halved lengthwise
1 apple, cored and sliced
1 tbsp. olive oil
Sea salt & pepper to taste
1/4 c. dried cranberries
1/4 c. chopped walnuts
Toss Brussels sprouts and apple slices with olive oil, sea salt and pepper. Bake at 400 for 25-30 minutes remove and add cranberries walnuts.
Recipe of the month: Mexican Stuffed Bell Peppers
This month I’m including one of my winter cleanse recipes, to reassure you all that that cleansing can be done with delicious foods!
1 cup prepared Quinoa (1/2 cup quinoa cooked with 1 cup of water or reduced sodium broth for added flavor)
4 Bell Peppers (any color)
½ tablespoon olive oil
1 clove garlic, minced
1 can fire roasted, diced tomatoes (15 ounces)
1 can black beans, rinsed and drained (15 ounces)
1 teaspoon cumin
½ teaspoon chili powder
Dash of sea salt
Preheat oven to 350 degrees. Cut 4 peppers in half lengthwise and clean out stem and inside ribs. Reserve 7 pepper halves for stuffing and dice the remaining one. Sauté the diced pepper in a skillet with olive oil, cumin, salt, and the minced clove of garlic. Cook for 4 minutes until peppers begin to soften. Add diced tomatoes, black beans, and chili powder. Bring to a simmer and cook for 5 minutes. Add quinoa to beans and stir until integrated. Place pepper halves in a baking pan and stuff with filling. Pour enough water so that about ¼ inch of water surrounds peppers. Cover tightly with aluminum foil and bake 20 minutes covered. Uncover and bake 5-10 additional minutes.