-4 cups brussels sprouts (halved or quartered)
-1 Tbsp chili garlic sauce
-1/3 cup sweet chili sauce
-1 Tbsp sesame seeds
-2 Tbsp vegetable oil
-optional: red and orange bell pepper slices Directions
Begin by preheating the oven to 400 degrees. Then chop brussels sprouts and put in a baking dish. I like to spread mine out so they get more crispy. An optional ingredient would be to add slices of red and orange bell pepper- they add awesome flavor, color, and crunch! Lightly coat your brussels sprouts in vegetable oil and place in the oven for 15 minutes. Remove from the oven and toss- if the brussels have some burnt edges then go ahead and toss in your chili garlic sauce and sweet chili sauce. If not then place them back in the oven for approximately 5 minutes. After tossing your brussels sprinkle sesame seeds over the top. This recipe serves about 4 people as a side! Enjoy!
-14 oz. can of diced tomatoes
-1/2 cup of sliced mushroom
-1/2 cups sliced red onion
-1/2 cup bell pepper
-1 tsp cayenne, cumin, & smoked paprika
-4 large cloves garlic (minced)
-S&P to taste
-olive oil Directions
Begin by preheating the oven to 375 degrees. In a medium sized saucepan or skillet add olive oil. Once oil has reached medium to high heat add chopped onion, bell pepper, and mushrooms. Sauté for 5 minutes then add Galicia and sauté for 1 more minute. Add canned diced tomatoes to the veggie mix, cover with lid and reduce heat to low. Simmer for about 10-15 minutes. With a large serving spoon make 3 or 4 small divets in the shakshuka mixture. Crack eggs and put in each divet. Place the entire pan into the oven for approximately 10 minutes. Remove and let cool. Serve for breakfast, lunch, or dinner! This dish makes great leftovers as well!
-3 large avocados, or 4 medium avocados
-1/4 cup red onion (chopped finely)
-1/4 cup sundries tomatoes (chopped)
-juice of 1/2 a lime
-1/8 tsp S&P, cumin, smoked paprika, cayenne
In a mixing bowl combine peeled and pitted avocados and mash with a fork. Then add chopped onions, sundried tomatoes, lime juice, and all seasonings and mix until guacamole reaches an even consistency. Enjoy with tortilla chips or tacos!
Serves 2 Ingredients For salad
-1/3 cup dried quinoa
-5 garlic cloves (minced)
-1/3 cup olive oil
-1/4 cup red wine vinegar
-2 tsp dijon mustard
-S & P to taste Directions
Begin by cooking your quinoa according to package directions. In a small bowl combine the minced garlic, olive oil, red wine vinegar, dijon mustard, and S & P. Stir until the dressing reaches an even consistency- set aside. Next use a spiralizer to spiral cut your squash and zucchini. The veggies will produce long spiraled ribbons, which I like to cut into about 5 inch pieces so they are easier to eat. If you do not have a spiralizer, you can julienne your squash and zucchini into thick ribbons. Next add your quinoa and pour dressing over the top of the salad. Toss the salad until all ingredients are coated with the dressing. Enjoy!
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Serves 2 Ingredients
-12 oz. ginger beer- 6 oz. per drink (goslings or fever tree)
-6 oz. Deep Eddy’s Ruby Red Grapefruit Vodka
-optional: mint leaves or lavender sprig for garnish Directions
There are two different ways I like to add lime to a moscow mule. 1) Begin by cutting the limes into wedges. Either squeeze the lime juice out with your fingers, or use a muddler to press the juice out. 2) Use a hand held lime squeezer to press the juice out. No. 2 is my favorite way just because it seems to really press the most juice out of the limes. If you prefer a less lime-y moscow mule then I’d go with method no. 1. After adding the lime juice in each copper mug pour ~3 oz. of Deep Eddy’s ruby red vodka. Fill each copper mug with ice all the way to the brim. Then top with ~6 oz. of ginger beer, or until it reaches the brim of the mug. Give each drink a quick stir and enjoy!