Shaved Brussel Sprout Salad with Honey Balsamic Dressing and Crispy Garlic

One of my favorite ways to eat vegetables is RAW! You don’t have to cook everything and they’re just as delish. Last year I came across a recipe that called for shaved brussel sprouts. I was a strictly roasted-garlicky type of girl but that changed that evening.

I grabbed a bag of sprouts at the market last weekend and I was reluctant to just toss them in the oven. This week has been full of balsamic, so it seems, and I continued with this recipe.

It’s pretty quick and you customize it as you wish! Add carrot, nuts, herbs- use what you have! 

Note: I made a small batch, you can easily adjust this to make a larger batch.

 

2 1/2 cups of whole brussel sprouts, shaved on a mandolin slicer

4-5 large cloves of garlic, finely chopped

2 tbsp of olive oil

 

Dressing: (again, this was a small batch- if you need help making a larger portion, shoot me a comment)

1/8 cup of olive oil (plus leftover from the garlic)

pinch, each, of kosher salt, pepper and crushed pepper

tsp of dijon

tbsp of honey

2-4 (matter of preference) balsamic vinegar

 

Using your mandolin slicer, carefully shave your brussel sprouts. (If you’re like me and you hate to waste food, pop the stumps into a ziplock bag and toss them in the freezer. Use them the next time you make veggie broth!)brusselbrus8brus2

Preheat a pan over medium-low heat, add your olive oil and your garlic.

Stir frequently. Do not take your eyes off of the garlic, it can burn quickly. Browned garlic? Big yes. Burned garlic? You’ll never forgive yourself.

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Once the garlic is fragrant and lightly golden brown, remove with a slotted spoon. The garlic will crisp up!

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In a small tupperware container, or a Mason jar, add the dressing ingredients (don’t waste that leftover oil from your garlic. It is loaded with garlic flavor, add that in too!!). Shake up thoroughly. Easiest way to make a dressing, hands down.brus6brus7

Pour over your shaved brussels and toss to coat.

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Serve  topped with the crispy garlic.

Thank me, later!

 

NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved

Chewy Apricot Breakfast Bars

I still have a ton of dried fruit and I’m trying to figure out how to use it. I’ve been snacking on them straight out of the bag, I’ve made smoothies and I’ve made cinammon rolls. And I still have a bunch left. I’m not generally a fan of a huge breakfast, I like to nosh in the morning. These are very yummy and the apricot flavor comes right through. You can pick a few up and go.

 

 

1 cup all purpose flour

1 cup oats

½ to 1/3 cup of sugar

¼ tsp salt

¼ tsp baking soda

1 stick of unsalted butter, cold (cubed or shredded)

 

5 oz of dried apricot

½ cup of raw honey

1-2 tsp of water

*You can also use ¾ to 1 cup of apricot preserves

 

  1. Preheat oven to 350
  2. In a bowl, combine the flour, oats, sugar, salt and baking soda.bars
  3. Cut in butter (using fingers or pastry blender) until the mixture looks like crumbs, you will have chunks of butter.bars2
  4. You’ll want to work quickly but if the butter starts to melt, stick the mixture in the freezer for a few minutes
  5. Press half of the mixture into your greased pan, you want a small-ish pan.
  6. In a food processor, blend apricots and honey. If the mixture is thick add the water.bars5
  7. Spread the apricot mixture then sprink with the remaining oat mix
  8. Press down gently
  9. Bake for 30-45 minutes, or until golden brown.
  10. Cool on baking rack and then cut into squaresbars4
  11. Store in air-tight container

 

 

 

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© 2016 by Alexa Mason. All Rights Reserved

Spiced Honey & Banana Muffins

I love a good muffin and I’m always experimenting with different flavor profiles. Banana is a classic. In this recipe I used some of my favorite fall spices and instead of refined sugar, I opted for raw honey. This is not a super sweet muffin but if you insist, I added an alternative towards the end 😉

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Yields 12+ muffins

2 cups all purpose flour

1 tbsp baking powder

1 tsp ground cinnamon

½  tsp nutmeg

½ tsp freshly grated ginger

½ tsp salt

2-3  very ripe bananas

½ stick unsalted butter

½  cup honey (if you want a sweeter muffin go for ¾ cup)

1 egg

1 cup milk

2 tsp vanilla extract

 

  1. Preheat oven to 400 degrees and line muffin tin
  2. Whisk together flour, cinnamon, nutmeg, ginger, baking powder and salt
  3. In a separate bowl mash bananas and mix in the honey, egg and butter.muff1
  4. Add the vanilla and the milk until combined
  5. Pour the wet ingredients into the dry ingredients, mix with spatula until combined
  6. Fill muffin cups until about two-thirds fullmuff3
  7. Bake until a tooth pick comes out clean, 10-12 minutesmuff4muff6

 

 

The muffins can be kept in an airtight container, leftover batter can be frozen and used at a later date.

 

For a little indulgence:

Mix ½ cup of confectioners sugar with a few tsp of milk until smooth and dip the muffin tops in!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved