Roasted and Chopped Simple Brussels Sprout Salad

roasted brussel sprout saladroastedbrusselsproutsalad5


Roasted and Chopped Simple Brussels Sprout Salad
Prep time
Cook time
Total time
Recipe type: Side Dish
  • 1 lb of cleaned brussels sprouts
  • 2T coconut oil
  • 3-4T EVOO
  • Generous S&P
  • ½ cup of toasted pecan pieces
  • Lemon wedges for serving
  1. Turn oven to 350 degrees
  2. FINELY, THINLY slice and chop brussels sprouts, removing tails and yellow leaves. Mix sprouts with liquefied coconut oil, 2 T of evoo, salt and pepper. Mix and spread evenly on baking sheet adding more salt and pepper and remaining EVOO. (may require two pans). Bake for 20 min, shaking pan every few minutes. I like mine really crispy so keep an eye on them and take them out when they reach your desired level of ‘done’.
  3. Remove and toss with toasted pecans and a squeeze of lemon if you like.

This is so simple but so delicious! You can get creative and add feta, goji berries, pomegranate seeds, more nuts, whatever you like. I eat this as a meal sometimes and it is so satisfying. Enjoy!

rachel signature

Date Night

rachel and douglas

So Douglas and I do not have children but we do have very busy lives and try to make one night during the week a steady date night.  It’s usually Tuesdays and we switch off from week to week.  If it’s my week I like to prepare a tasty (clean) meal or take him out to dinner.  On his weeks, he usually chooses to take me out but tonight he cooked and cleaned (sort of)!  I am embarrassed I don’t have better pictures but we were so hungry and everything was so good I only remembered to take pics when we were finished!

date night fish We started with a spinach salad that he topped with freshly cut strawberries, chopped macadamia nuts, balsamic vinegar and olive oil, S & P.  It was so tasty.  He had gotten a large piece of wild caught grouper and what he did with it was SO simple and so CLEAN!  He put it on a cookie sheet covered in foil that he lightly sprayed with EVOO.  He placed the grouper on the foil lightly seasoned with salt and pepper and then covered it with thinly slices of lemon.  That’s it! (sort of).  He baked it for about 20 minutes on 360.  We watched it closely and checked it often so I recommend you do the same.  I say “sort of” in regard to the fish because when it came out it really was delicious but because I like to add to everything, I lightly sprayed my finished piece of fish with more evoo and added another squeeze of lemon and a dash more s and p.  INSANE!  I say “sort of” in regard to him cooking and cleaning because I go behind him the whole time and clean a little (a lot).  Ugh…no man understands that if YOU CLEAN AS YOU GO WHEN YOU FINISH, THE KITCHEN WILL BE CLEAN!  That’s neither here nor there….

So alongside the fish he served our staples, roasted sweet potatoes and broccoli.  All with EVOO, S &P.  He added cinnamon to his sweet potato and I added a little crumbled bleu cheese.  All in all, was a fab date night!  We finished with FOOD BABE’S chia pudding.   That recipe can be found here.

FoodBabes-chiapuddingrachel signaturefood babes chia pudding

Local Summer Squash Season has Arrived (finally)

summer squash
Sauteed summer squash is like candy to me.  IF…it is a) local b) fresh c) minimally cooked.  I like it just how I prepared it below.

Simple Satisfying Summer Squash
Prep time
Cook time
Total time
Recipe type: Side dish
Serves: 2-3
  • 2 squash or zucchini, thinly sliced
  • 1T EVOO
  • 1T coconut oil
  • One garlic clove finely chopped
  • Fresh chives
  • Lemon wedges
  • S&P
  1. Heat a skillet to medium heat with the evoo and coconut oil. When it sizzles, add the garlic and sauté for about a minute. (You don’t want the garlic to burn or it will taste bitter). Throw in the zucchini or squash and add salt and pepper. I like the squash to brown so I don’t really mess with it a lot once I throw it in. Let it cook for about 7-10 minutes then move around the pan and flip so it cooks evenly. Finish it off with fresh chives and a squeeze of lemon juice. Boom.

rachel signature

Dinner: Yogurt Marinated Chicken and Sides!

post july fourth dinner
We are just coming off of a FABULOUS July Fourth weekend. It was so much fun that the fourth happened to fall on a Friday. Douglas and I grabbed two other couples and headed to the beach until Sunday. We had a great time but completely over indulged so I knew I wanted to make a healthy but delicious dinner to ease back into the week.


Yogurt Marinated Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 4 small/medium organic chicken breasts
  • 2 cups organic plain full fat yogurt
  • 2 lemons
  • 2 tablespoons EVOO
  • 2 tablespoons minced garlic
  • 1 handful chopped parsley
  • S+P
  1. Trim the chicken of any excess fat and stick breasts in a large freezer bag. Add all of the other ingredients (juice the two lemons and add the zest of one of them), seal the bag and massage all of the ingredients so they are evenly spread across the breasts. I stuck the bag on a plate and let it marinate until about 7 hours but anything over an hour is fine.
  2. Remove the chicken from the fridge and let it rise to room temperature, about twenty minutes. Preheat oven to 375 degrees.
  3. Take the breasts out of the bag one by one, shaking any excess yogurt off (a little bit left on is fine) and place on a cookie sheet. Throw away the leftover marinade. Bake for 20-25 minutes.

Note: I don’t love to bake chicken.  I usually prefer it sautéed or grilled, but this recipe has changed my mind.  It is super moist and flavorful. Enjoy it like I did with food babe’s melt in your mouth kale salad, roasted beets with mint and goat cheese, and a baby tomato stack!


kale salad

kale saladkale-salad2

roasted beet salad

Roasted Beets with Goat Cheese and Mint

8-10 small whole beets
3 oz goat cheese
1 handful of fresh mint

Preheat oven to 375.

I soak the beets for about 15 minutes to rid them of any dirt and sediment.

roasted beet salad
To trim, slice off both ends then roughly chop into bite size pieces.  (I don’t peel them).  Spread out the beets and evenly coat with about 2T of EVOO and S+P.  Bake for thirty-forty minutes, flipping them half way through.

roasted beet salad
While still warm, toss the beets in a bowl with the crumbled goat cheese and mint.  Done! I realize this dish is totally easy but it’s so good and really versatile.  It would be fabulous served over greens with a little homemade salad dressing too.

tomato stack
Tomato Stack

I don’t even think I can make this super simple side dish into a full-blown recipe!  Douglas and I eat sliced tomatoes as a side a lot when they’re in season.  Sometimes I will add mozzarella and basil and make a mini caprese.  Sometimes I add a little crumbled bleu cheese and broil them briefly.  Tonight I had some sliced Havarti so I did a twist on our traditional tomato side.

I sliced the small-ish tomatoes thinly lengthwise.  Then I took two slices of Havarti and cut them each into four small squares.   I stacked tomato, then cheese, tomato, then cheese etc.  I topped with salt and pepper and baked for five minutes and served warm.

Aside from the two tomato stacks and the kale salad, the chicken recipe and the beets and goat cheese could have easily served four people.  We had leftovers that were perfect for my lunch the next day.

rachel signature

1 20 21 22

Website design by Cindy Vener Art and Design LLC