Brussels Sprouts - Sauteed

Cut off bottoms and any yellow outer leaves. (we throw all little leaves in too) Cut in half or thirds if large.

In a skillet use mostly butter and some olive oil on medium/high heat. (we omit butter)

Add sprouts and stir to coat in butter/oil.

Sprinkle with salt and pepper.

We start on high heat and let them brown - then turn heat down.

Continue to stir occasionally and allow them to begin to brown.

Once they are getting brown, squeeze the juice from half a lemon and squeeze a couple of “rounds” of honey. Taste to see if you want it more lemon or honey tasting.

Let steam for 3 minutes at least - but not until too soft. 

Remove lid, stir and let cook just long enough to evaporate most of the water and get to desired doneness. When they are like you want, remove or they will continue cooking.

(You don’t want them to get mushy)

Kinda smelly leftover but I love them cold - really sweet!

Crock Pot Shredded BBQ Chicken

we eat on sandwiches, baked potatoes, on tacos, salads, etc.- it goes a long way

6 chicken breasts - we buy organic from COSTCO for $5.99/lb - which is why we "shred" it to go longer :)

1 1/2 cup of good BBQ Sauce - I use Austin's Own, medium - from COSTCO, big bottle is cheaper

1/2 cup of organic italian dressing

1/2 cup organic sugar or agave - you could omit this

Set crock pot on 8 hours BUT do NOT cook 8 hours, check at 4 or 5 hours, you will EASILY be able to shred the chicken once it is ready! 

You can add BBQ sauce if needed - or use a spicy type - depending on your tastes

COKE CROCK POT ROAST

1 good quality roast - grass fed organic if possible

1 large onion

Organic red/yukon new potatoes 

Bag of organic mini carrots

1 can of coke - we use a natural coke 

salt, pepper, garlic - as needed

slice up onions and lay in bottom of crock pot, put roast on top, salt, pepper, garlic roast as needed

pour coke to the sides of the roast, attempting to leave spices on roast :)

cut of new potatoes or leave whole - if you cut, keep large

add potatoes and mini carrots to fill up the crock pot - we like a lot. salt, pepper as needed

set crock pot on 10 hours - DO NOT COOK FOR 10 HOURS - it will be ready in 8 HOURS - meat will be slightly pink, but that is OK if you use good meat!

Sometimes I add green beans or greens on top of everything for the final 1.5-2 hours. 

my aunt adds juice to 1 can of amy's cream of mushroom and it makes a great gravy - we eat ours without gravy

Enjoy

Kale Salad

Kale Salad Whole Foods

**Kale salad update - add Dijon mustard (maybe 2 teaspoons plus) and some orange juice! makes a big difference - creamier. I have also been doubling amount of dressing.

Serves 6 - I always double recipe - it doesn't take long to eat it :)

The key to this salad is finely chopping the kale leaves. The secret to softening the kale up is to use the salt, lemon and olive oil and massage it into the kale with clean hands. (I use the green kale)

Ingredients

2 tablespoons olive oil 

2 tablespoons lemon juice - START WITH HALF AMOUNT, Go easy!

1 to 2 teaspoons chili powder - GO EASY - I ONLY USE HALF MOST TIMES, unless you like it HOT (I do not like it so hot I cannot enjoy it)

1 tablespoon or more of Dijon Mustrard

1 table spoon or more of honey

1-2 tablespoons of Oranje Juice

Salt to taste 

2 bunches kale, stems and tough ribs removed, leaves very finely chopped - USE ALL THE STEMS

Method: In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.( Let it set for a while if you can to soften - the day after is even better.)

ADDITIONS: 

I add honey or agave if you want it sweet

I add sliced cranberries, sliced almonds, sliced dried figs, dried apples and latest find is pomegranate seeds!

I add sliced grilled chicken for a complete lunch

Others recommend adding any nut, pine nuts, sesame seeds, and most anything you like in your salad. 

Happy eating! It is SO good for you!