Nutritionist Denver / Nutritionist Colorado

Asian Style Bacon & Brussels Sprouts!

2/22/2013

This is pretty much all I've eaten this week for breakfast, lunch, and dinner--please, don't judge me. I made this as an appetizer for the ramen recipe below and it ended up stealing the show. I'd been craving Brussels Sprouts and had some leftover bacon, so I started googling "Bacon and Brussels Sprouts recipe" but, as per usual, couldn't find what I was looking for so I ended up using ingredients I thought would blend well together. When I finally decided to make this a real recipe, it was easy because everything is almost equal parts. This recipe doesn't take too long making it really convenient, and everyone I've made it for has gobbled it up, asking for more. Let's just say, I've gone through 6 lbs of Brussels this week...

Ingredients:

5 slices Bacon (preferably pasture raised, uncured)
4 1/2 to 5 cups Brussels, washed and quartered (depending on how saucy you like it)
2 Tbsp Tamari (GF soy sauce)
1 Tbsp Horseradish
1 Tbsp Dijon mustard
1Tbsp Hot Pepper Sesame Oil
Juice of 1 lime
Red Hot Chili Flakes to taste (I used 1 tsp.)

Directions:
Make sure you have some non-stick foil. Preheat the oven to 400 F. Cover a cookie sheet with non stick foil and place bacon on foil. Cook until desired done-ness. Remove from oven and place on paper towels to drain grease. Place Brussels on cookie sheet and coat with bacon grease. Place back in the oven and cook for 13-15minutes (temp.'s will vary depending on your oven). While Brussels are cooking, add remaining ingredients in a bowl. Chop the bacon and add it to the marinade. When Brussels are done, add them to the mixture and coat thoroughly with marinade.
Serve warm and enjoy!!

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Homemade Vegetable Ramen (Gluten-Free and Vegan)

2/19/2013

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I have been craving ramen for a little while and cannot seem to find any quick-cook GF products in the health stores. Then the search for GF ramen noodles

began but I could not find anything really close. That being said, the noodles I used (in my humble opinion) fail to really hit the mark in making this dish truly reminiscent of ramen. I'd recommend trying to find a package of GF shiritaki noodles, although I couldn't find any at my usual Denver health stores. Anyway, here's the recipe, it's still delicious!

Ingredients:

1 package GF rice noodles
2 quarts vegetable broth
2 inch piece of ginger, peeled and grated or minced
1/4 cup GF Tamari soy sauce
1 Tbsp. hot pepper sesame oil (optional)
2 Tbsp. GF miso, preferably chickpea
1/2 cup reserved hot starchy water from cooking pasta
1 1/2 cups fresh snow peas, sliced into 1/4 inch strips
1 cup shredded carrots
3 scallions, white and green parts sliced thin
2 large baby bok choy, sliced into 1/4 inch strips
1 cup frozen corn kernels
Garnish: GF Tamari soy sauce, hot pepper sesame oil, Hard-boiled eggs cut in half (omit if vegan), sesame seeds, Siracha, Fresh cilantro leaves; use all together or the ones you like

Instructions:

Prep all your veggies! Place snow peas and scallions in a bowl. In a separate bowl, place carrots, bok choy, and corn.
In a large stock pot bring the vegetable broth, ginger, and Tamari soy sauce to a boil. Reduce heat to medium and allow the broth to simmer for five to seven minutes.
While the broth is simmering, bring another large pot of water to a boil for the pasta, cook according to package. Make sure when you drain the pasta you reserve a1/2 cup of the cooking water so you can add the miso to it.
While the noodles are cooking, add the snow peas and scallions to the broth, cook for one minute. When they are bright green in color add the bok choy, carrots and corn, let simmer for 5 minutes or until al dente.
Whisk miso into reserved starchy water. Run cold water over the rice noodles to cool the noodles down and stop the cooking process.
Add noodles and miso water to stock pot. Turn off the heat and combine before ladling into a bowl and garnishing. Enjoy!

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Moroccan Grated Carrot and Beet Salad

2/5/2013

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This raw winter salad makes me feel like summer. Beets and carrots are definitely two of my favorite vegetables and not just for taste reasons. Beets belong to the chenopod family. They're extremely high in antioxidants (specifically vitamin C and manganese), anti-inflammatory molecules and they're also known to trigger the Phase 2 cellular detoxification process. That being said, beet fiber and carrot fiber are shown to particularly provide special health benefits to our digestive tract and cardiovascular system. If you're experiencing constipation, a daily serving of beets will make you feel like you want to put a bikini. It can be difficult to imagine how the hardy, crunchy, and often rough-looking exterior of beets and carrots can be transformed into something sweet and light. This salad transcends that perspective, delighting your taste buds and your waistline.

Organic Ingredients:

2 cups grated carrots
2 cups grated fresh beets (from about 2 medium sized peeled beets)
1/2 cup raisins
1/2 tsp paprika (sweet, not hot)
1/4 tsp ground cumin
1/4 tsp cinnamon
Pinch of salt
Pinch of cayenne
2 Tbsp fresh lemon juice
2 tsp honey
2 Tbsp sliced fresh mint leaves

Directions:

Place the grated carrots, beets and raisins in a medium size bowl. Stir gently to combine.
In a small bowl whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk together until smooth.
Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

Serves 6.
Adapted from simplyrecipes.com

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Asian Style Bacon & Brussels Sprouts!

Homemade Vegetable Ramen (Gluten-Free and Vegan)

Moroccan Grated Carrot and Beet Salad

Kate Coleman

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