Brussel sprouts | My Foodie Call

Tag: Brussel sprouts

Bring it On, Brussels Sprouts Wrap. This post is overdue.

Posted at 7:00 pm by myfoodiecall

Sep 20th

Do you know that someone from the My Foodie Call crew won a contest that got him to the White House?

Guess whose hand that is on the chair?

Corbin entered a contest called The Healthy Lunchtime Challenge. The idea was to build a recipe that was healthy and followed the My Plate guidelines for Michelle Obama’s Let’s Move campaign. There was one winner from each state and guess who won for South Carolina? Yup. Corbin. The recipe was original and all his. Yes, I helped him mold it a bit of course, but the concept was all Corbin. He wanted brussels sprouts, he wanted chia seeds and you know what? It really worked. It was fantastic.

This was Corbin the first time he made this recipe. Little did he know where this would bring him.....

This was Corbin the first time he made this recipe. Little did he know that he would make this 5,000,000 more times…

And that it would get him to the White House.

I may be biased, but he kind of looks like he is right at home, no?

Here is the recipe:

What’s For Lunch?

Bring it On, Brussels Sprout Wrap!

What you need:

10 whole wheat tortillas

The Filling:

2 tablespoons coconut oil

1 can organic pinto beans (rinsed and drained)

10 0z brussels sprouts (finely chopped or put through the shredding blade of your food processor)

1 packet taco seasoning-1.3oz (or use 4 Tablespoons of “Healthier Taco Seasoning Recipe” *see below)

The Tortilla Spread:

2 small avocados

juice of 2 limes

2 tablespoons chia seeds

INSTRUCTIONS

In a large skillet or frying pan, heat coconut oil over medium heat. Add brussels sprouts and taco seasoning and cook 3-5 minutes, or until sprouts soften and wilt slightly. Add drained pinto beans to brussels sprouts mixture. Lower heat and cook for another 2-3 minutes, stirring in between to heat throughout. Remove from heat when cooked.
In a small bowl, mash the avocados together with the lime juice until you form a creamy paste. Sprinkle 2 tablespoons chia seeds throughout the avocado, stirring the paste to avoid clumping.
Assemble your wrap: Spread a thin layer of the avocado mixture on a tortilla. Top with brussels sprouts/bean mixture. Roll up the tortilla, tucking the sides as you roll. Eat. Marvel at your meatless masterpiece.

*Healthier Taco Seasoning (you only use 4 Tablespoons of this, you will have extra!)

4 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 tablespoon paprika

3 tablespoon ground cumin

1 tablespoon salt

1 tablespoon black pepper

To wash it down (your drink!):

2/3 cup low-fat plain kefir

1/3 cup pomegranate juice

Combine kefir and juice. Stir well. Insert big straw. Slurp.

Just some guy….

Mama Foodie Call had to sneak in for one.

Posted in Meatless mealtime, Random stuff | Tagged Brussel sprouts, vegan

Brussel Sprouts even a kid would eat.

Posted at 9:21 am by myfoodiecall

Aug 3rd

Brussels sprouts. Either you love them or hate them.

I am convinced usually people have an aversion to them based on one traumatic taste. Like I did.

I remember I was in the third grade and went to a friends’ house and they had Brussel sprouts. I had no idea what these were, because I grew up in a frozen-peas-and-carrots kind of family. Nothing ventured in my household. Although to be fair, we didn’t have a lot of money and my parents worked a lot, so I was lucky enough to get those frozen staples. Although that being said, I didn’t have an adventurous palate until later in life.

Anyhow, back to my friends’ house. I tried these Brussel sprouts because that’s what you do. You are a guest at someones’ house and you eat what they serve. Well, these mushy, cabbage-heads scarred me for life. Looking back, I am pretty certain that the mother in this household must have boiled them to death. Bleck. I never looked at a Brussel sprout again.

Until a few years ago…

Become a believer.

I was in a NYC eatery with my sister and she ordered brussels sprouts. After re-telling my horror story she convinced me to give them a try again. Being the self-proclaimed veggie queen that I am, I pretty much had to in order to maintain my status.

Well? Nothing short of amazing.

All in how it’s cooked.

Maple-Glazed Brussels Sprouts
Ingredients:

1 pound Brussels sprouts, ends trimmed, and sliced in quarters
2-3 tablespoons pure maple syrup (depending on how sweet you would like them)
2 tablespoons coconut oil, melted down (if you are in a colder climate and yours is solid, just pop a little bit in the microwave for a bit and your back in business!)
salt and pepper, to taste

Directions:

Preheat your oven to 375F. Line a baking sheet with foil and lightly coat with non-stick spray.

Place sliced Brussels sprouts in a large bowl. Drizzle maple syrup over the sprouts and stir well to coat. Add the melted coconut oil, and mixing well again. Arrange the Brussels into a single layer on your baking sheet. Season with salt and pepper to taste. Cook for 10 minutes. Stir up the goods and pop back in the oven for another 5 minutes.