Have you notice I've been on a bit of a Coconut kick lately? This Coconut Oil is great stuff! You can enter to win a 32 oz jar of non-gmo, certified organic Virgin Coconut Oil HERE.
Also, I was interviewed by Joyce at It's Your Life and I'd be thrilled if you checked it out!
Since I had so much quinoa, coconut milk and Coconut Oil left I made Garlic Ginger Quinoa again. This time I served it with roasted Brussels Sprouts. I was a bit surprised that my husband asked for seconds! Quinoa is very high in protein and low in fat. The coconut milk is higher in fat that I normally use so next time I'll substitute coconut water.
Stovetop Roasted Brussels Sprouts
2 cups quartered brussels sprouts
1 tablespoon coconut oil
a dash of salt and pepper (optional)
*I prefer to steam my brussels sprouts for 4 minutes before I "roast" them. I also use the stove instead of the oven so I don't heat up the house.* If you prefer to use the oven use THIS recipe.
Stovetop: place coconut oil in a pan on high. Add steamed brussels sprouts and "roast" for up to 12 minutes or until browned. Stir occasionally.
Garlic Ginger Quinoa recipe HERE.
Top Quinoa with roasted brussels sprouts and serve hot!
I'm so excited to share a post from Healthy Mommy, Healthy Baby! Jessica hosts Meatless Monday AND Sweet Saturday linkups. Today her post just sent my heart soaring! Thanks you Jessica for making my day.
Check her out, add a link and say Hi!
You might notice a few changes coming to Mary's Kitchen. I have started documenting at Back to the Basics about a few changes I am making to our eating habits and lifestyle. If you have a chance please stop by It's a Fight to the Finish. If you are interested in sharing your story you can email me at email@example.com