Eat Your Sprouts Kid!


I was like many kids, if it was green I would not eat it! My family liked to hide my veggies in a pile of mashed potatoes so I would finish, because in our house there was no leaving that table till all your greens were done. Especially with my Nanny & GiGi (what I call my grandparents), one time I got a nice big spoonful of spinach pushed down my throat and never looked at cooked spinach the same but there is hope. I was not completely traumatized, flash forward to now, greens make up a majority of my diet and brussel sprouts are one of my favorites. 


PAN SEARED BRUSSELS  - up to 45 min to make

  • 1/2 pound Brussels Sprouts (the smaller sprouts taste a little sweeter)
  • 2 large Garlic Cloves
  • 1/2 tablespoon Coconut Sugar
  • 1 tablespoon Coconut Oil or Vegan Butter 
  • Salt & Pepper to taste
  • 1 tablespoon Lemon juice
  • Dash Red Pepper

First prepare you sprouts by cutting the ends, trim old leafing and cut into halves.


In a bowl mix sprouts, 1/2 tablespoon of oil, lemon juice, sugar, salt and pepper. Give it a good mix, ensuring all the sprouts are covered. 


Heat your skillet on a meduim high heat. Mince your garlic and in the heavy skillet (preferably cast iron) melt the rest of oil or butter over a moderate heat, toss in garlic and stir until golden.


Reduce heat to medium and arrange sprouts in skillet, in one layer. Cook for 5 minutes, without turning or until crisp and undersides are golden brown. Sprinkle on some red pepper flakes if you like some heat, stir and let cook for 2-3 more minutes or until tender.


These are so tasty, easy and fast to make. They go great by themselves as a snack or as a side to your favorite meal. Looking to pair it with a yummy Eggplant Parmesan? Head to my previous post for the recipe!



I would love to see your results and hear about your favortie veggie recipies.

Vegan Enchiladas

I LOVE Love LOVE Enchiladas! My mom originally taught me how to make them when I was a teenager, they are my dads favorite and soon became mine. So I had to learn, more because she made me ha ha, but I am so happy I did. When choosing to live a mostly plant based lifestyle I knew I had to make my favorite meal into a Vegan version. So here is somthing I love to make in bulk and they taste even better the next day. Hope you enjoy!



10 Large or 15 Small Ezekiel Tortillas (or can use corn just fry in pan slightly before rolling in sauce), 2 cans Hatch Green Chili Enchilada Sauce & Shredded Vegan Monterey Jack

Filling: 2 Cups of Cashews or Sunflower Seeds (soaked overnight if you do not have a high power blender), ½ Tbls Oil, ¼ cup of Nutritional Yeast, 2 Tbls Lemon Juice, 3 Garlic Cloves, ½ Tsp Salt, ¼ Tsp Pepper, 1 Cup Spinach, 1 Can of Black Beans, 2 Cups Mushroom, 4-5 Sliced Mini-Peppers, ½ to Whole diced Jalapeño, ½ Cup Onions, 1/3 Cup Cilantro


Pre-Heat Oven 350 Degrees

Filling: Soak the nuts over night if you do not have a high speed blender. Blend Cashews or Sunflower Seeds, Nutritional Yeast, Lemon, Salt & Pepper & Garlic, add small amounts of water to thin out your cheese. You want to blend it till its thick and smooth.


Take the rest of the filing ingredients and mix all in large bowl. Once the Filling is ready take a can of your Hatch sauce, pour a 1/3 into the bottom of your baking  dish. Take another dish and pour the rest of the sauce in, this is where you will be dipping your tortillas before you roll them. Make sure sauce covers both sides of your tortilla after dipping, then place in baking dish & fill.


Spoon mixture filing into the tortilla and roll. Repeat until you have filled all of your tortillas, then pour your remaining can of Hatch Chili Sauce over the top of your Enchiladas & Sprinkle your Vegan Cheese on top.


Place in the Oven and cook for 30 minutes or until your cheese is melted on top.  Then take dish out of the Oven and let cool for at least 5 minutes. I love to top it off with my favorite salsa and a side of Spanish Rice!


I hope you try and enjoy! I would love to hear back from anyone who tries it out, this is a great meal to prep for the week.