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Recipes, Food Tips, Healthy Eating & More
Just Want to Talk | Last Active: 9 hours ago | Replies (2440)Comment receiving replies
I steam brussels sprouts, slicing the larger ones not quite all the way through. If they're very fresh, they even taste sweet. They're usually tender after 5-6 minutes, depending on size. I don't put any sauce on them. I make colorful salads almost every day for lunch. Have you ever tasted a slice of raw rutabaga (yellow turnip)? Or a slice of raw beet? Delish. I put these in a salad, along with greens, tomatoes, cucumber, different colored peppers, celery, sugar snap beans or the flat ones (can't remember their name), string beans, avocado, whatever I have in the fridge. Very colorful and tasty. For a dressing, I use 1 teaspoon balsamic vinegar and 1/2 teaspoon extra virgin olive oil, shake it up and sprinkle on, then sprinkle on some sunflower seeds. Sometimes I add chickpeas or lentils to make a complete meal, or I pair it with farmer or cottage cheese and some dill, or with sardines or anchovies with sweet onion slices, or tuna salad. Add a slice of toasted rye spread with mashed avocado, and I'm in heaven. Finish off with apple slices.
Replies to "I steam brussels sprouts, slicing the larger ones not quite all the way through. If they're..."
Yum! Brussels sprouts, fresh, I found some this morning at the supermarket. I looked up how to store them, place them in a plastic bag (after removing any soiled leaves), and they should be eating within 4 days. So the clock is ticking, I have 3 meals of brussels sprouts ahead of me!
@luftmensh1
Hello,
That is my kind of salad down to the sunflower seeds, chickpeas and mashed avocado on toast.
Raw veggies sliced very thin are great in salads. I have roasted chickpeas (canned) with EVO, s and p until they start to turn brown.
Now that is an awesome snack.... enter than peanuts.
I like my sprouts sliced in half and also roasted with EVO and seasonings. When I lived in Long Island, NY we used to buy the full stalk of sprouts in the fall...they stayed fresher longer when on the stalk. I miss those farm stands.
For breakfast I often toast a gluten free whole grain piece of toast and mash an avocado and then slightly drizzle some raw honey over it. I have to have something sweet in the morning.
Do you mean snow peas when you mentioned the flat beans? Or what I know as runner beans?
I have never had sliced raw rutabaga...something to try.
I believe all meals should be colorful and anything goes when it comes to salad.
Bon Appetit!
FL Mary
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That garden assortment sounds so delish. Have to get back into the salad grove. Thank you.