Roasted Brussels Sprout Pasta

If you’re a fan of crispy roasted brussels sprouts, you’ll love this super easy pasta dish!  It can function as either a side or main meal depending on what you’re serving.  You can use any type of pasta that you prefer.  I’ve personally utilized everything from traditional Italian wheat pastas to legume and lentil pastas (which are great for a gluten free and protein-packed alternative).

Speaking of protein, if you’re looking to add in a little extra, the addition of a chopped sausage (either traditional meat or veggie-based) would be a delicious option.

If you’d like to prepare the dish for a group, simply multiply these single serving measurements by the amount of diners.  For optimal taste and texture, it’s best to eat this one right away while the brussels sprouts are still warm and crispy from the oven!

Servings: 1

Ingredients:

FOR THE BRUSSELS SPROUTS

1 Pound Brussels Sprouts

1-2 Tablespoons Extra Virgin Olive Oil (enough to thoroughly coat)

Sea Salt (to taste)

Black Pepper (to taste)

FOR THE PASTA

1 & 1/3 Cups Pasta Of Choice (dry)

1 Tablespoon Extra Virgin Olive Oil

Sea Salt (to taste)

Black Pepper (to taste, generous amount recommended)

TO SERVE

Finely Grated Parmesan Cheese

Directions:

FOR THE BRUSSELS SPROUTS

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with the olive oil, salt, and pepper

Spread evenly on a baking sheet

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

FOR THE PASTA

Based on the cooking time for your pasta of choice, prepare it according to the package instructions timed to finish around when the sprouts will be coming out of the oven

Once cooked and drained, add pasta to serving bowl

Coat lightly with the olive oil

Season with salt and pepper to taste

TO SERVE

Mix the roasted brussels sprouts into the pasta

Add additional salt and pepper if needed after taste testing

Add parmesan cheese to taste when serving

Enjoy!

Healthy Sherbet Smoothie

Last week our temperatures rose to nearly 100° and it’s only April!  When the heat is that intense, the kitchen becomes filled with iced (decaf) coffees, margaritas, and of course, smoothies.  This Healthy Sherbet Smoothie is a new favorite!  It’s super thick like a shake, only requires 4 ingredients, and is both protein and vitamin-rich.  It makes for a great snack to beat the heat!

Servings: 1

Ingredients:

1 Serving Frozen Peaches (approx. 1 cup)

1/2 Cup Lakewood “Orange & Carrot” Juice

1/2 Cup Plain Greek Yogurt (I used nonfat, but full fat would be delicious as well!)

1/2 Of A Chopped Large Frozen Banana (or 3/4 Of A Chopped Small Frozen Banana)

Directions:

Blend together until creamy

Enjoy!

Ingredient recommendations linked!

Why I’m Not Currently Vegan

Why I'm Not Currently Vegan

Like many, over the years I have made the attempt to go vegan for the sake of the planet and the animals.  Many of my vegan readers have asked me why I personally did not stick with it.  Unfortunately, these are the 4 biggest reasons that a vegan diet has never been sustainable for me:

Skin

Eliminating animal protein majorly aggravates my skin.  I have genetic predispositions for acne, and already have to work quite hard to keep my skin clear, so anything that causes additional flare ups is an added stressor and a big no thank you for me 🙂

Digestion

There are many vegans out there who swear that cutting animal products is a cure-all for digestive issues. However, when I adopted a vegan diet, I experienced nothing but negative digestive side effects (that never affected me previously). Reintroducing animal products brought back my normal problem-free digestion.

Supplement Intolerances

When you go vegan, there are a number of supplements that are recommended. These can include B12, which can only be found in animal foods, and oftentimes Vitamin D and Calcium (depending on your specific deficiencies or diet shortcomings). I’m very sensitive when it comes to supplements. 99.9% of the time they lead to either severe nausea, stomach cramps, or intense headaches. I’ve also experienced side effects such as loss of appetite, rashes, and insomnia. Therefore, I personally need to rely on getting my vitamins from food sources alone.

Food Allergies & Sensitivities

I’ve had food allergies for all of my life. Many of these foods are unfortunately big vegan staples. A couple of main examples:
-Soy
-Tree Nuts (Almonds, Cashews, Pecans, Walnuts, Pine Nuts, Etc.)

Therefore, if I am in a position where the only options are packaged or takeout vegan food, 9 times out of 10 it includes one of those ingredients.

I’ll admit, I often feel guilty that I am not a vegan. With the environment in need of our assistance and the inhumane ways that so many animals are treated, I have tried to do my part in this way. Needless to say I still try my best to only purchase the most humane animal products such as eggs from the pasture, etc.

I do feel that my own health takes precedence. Every human body is incredibly different. Only you know what works for you, and I urge you to follow your own health journey outside of the influence of others.

I think it’s wonderful that veganism works for so many, because it can have great impacts on this planet and for certain people’s health. I know that there are many vegans who follow me, and to all of you I say: amazing. I hope you can understand the other side of the coin.