Crunchy, Sweet, Tangy – Must Try


Having a routine around grocery shopping and food preparation is absolutely key for taking charge of your health. For me, I typically choose one day to grocery shop and wash all the veggies and the next day to prepare at least 1-2 meals for the week. It easy to prepare our favorites or the easy recipes we know how to, but boredom easily sets in this way and we are more likely to give up on healthy eating. I’ve been keeping this in check and when I spy a recipe that screams delicious, I save it and integrate those ingredients onto my regular shopping list.

So, what’s been in my cart, in the fridge and on the kitchen table lately? I have been absolutely loving brussel sprouts since I had them in a salad at True Food a couple weeks ago so as you can imagine, I’ve been eating lots of roasted veggies. And, not just roated veggies, but roasted veggies with this amazing honey horseradish dressing – you have to try it! Last week I also experimented with almond crusted chicken and eggplant (recipe to come soon) – yum!

Crunchy Almond Crusted Chicken Strips

4 chicken breasts
1 egg
1 garlic clove

1/4 c. almonds
1/4 c. pumpkin seeds
1/2 t. red chili flakes
1/4 t. herbamare
1 t. cumin
1/4 c. coconut flour
Preheat oven to 350F. You will need two bowls. Add the egg and minced garlic to one bowl and whisk to combine. Pulse almonds and pumpkin seeds together in a food processor until you have very fine pieces. Add coconut flour and spice to the food processor and pulse to combine. Add flour mixture to another mixing bowl. Cut chicken breasts into strips. Coat the strips of chicken in the egg and then dip into the flour mixture. Lay flat on a lined baking sheet and bake for approximately 22 minutes until done.
Rainbow of Roasted Veggies

2 c. brussel sprouts (cut lengthwise)

2 c. cauliflower
2 c. sweet potatoes (chopped)
3-4 T. coconut oil
herbamare + salt n’ pepper to sprinkled generously
Preheat oven to 400F. Prepare veggies and place into large mixing bowl. Wash and cut brussel sprouts lengthwise. Peel and chop sweet potatoes then add to the bowl. Wash and cut cauliflower florets from stem; add to veggie mixture. Melt coconut oil and use a wooden spoon to evenly coat all the veggies. Sprinkle seasonings and spices and stir again. Place veggies on a large lined cookie sheet or pizza pan (I used both) and place in oven for about 30-40 minutes (check at 30 minutes to make sure they are not burning).
Honey Horseradish Dressing
1/4 c. olive oil
1/2 c. horseradish mustard
2 T. honey
1/4-1/3 c. water (depending how thick you like your dressing)
Add all ingredients to a blender bottle and shake well to combine. Drizzle over everything…salads, roasted veggies…it will blow your mind.
I hope you have so much fun preparing these foods and remember, you don’t have to do it all at once. One day you could prepare the veggies and the next, make the chicken. I do advise trying the dressing asap if you love a little sweet, tangy dressing.
I’d love to know what your routine is around grocery shopping and food prep. Do you shop on the weekends, during the week? Do you wash and prep veggies after shopping? We can all learn from each other!

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