For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!
She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!
I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!
I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?
Vegan Brussel Sprout Slaw
1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)
- Preheat oven to 375F.
- Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
- Let pecans cool, then coarsely chop & set aside.
- Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
- In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
- Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
- Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
- Cover and refridgerate for 2+ hours.
Check out the rest of Group D’s recipes by clicking below!
Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!
They are super simple to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!
“Green” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice
“Red” Christmas Smoothie
1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1 squirt of lemon juice
Splash of orange juice
- Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
- Pour into a glass and eat with a spoon.
I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!
For this month’s Secret Recipe Club, I was paired with Sally of Bewitching Kitchen. Sally is Brazilian and a biochemist. She has a beautiful smile, an awesome kitchen, and mad cooking and baking skills! I feel like we have a connection as we both went grey early. :)
She has TONS of delicious looking recipes, like this Cauli-Couscous, this simple non-roasted “roasted” broccoli, this ultimate Apple Cake and this granola. She is also a champion bread maker and I am so impressed by all her Brazilian Food!
I ended up choosing her Avocado and Orange Salad with Charred Jalapeno Dressing – definitely a winner! I changed it up a bit – I used a blender for the dressing as I’m too lazy to chop things that small), added orange zest and added toasted almonds instead of seared scallops (shellfish = bad for me). I expected it to be fairly spicy, but it wasn’t – just really tasty!
Bewitching Kitchen’s Avocado and Orange Salad with Charred Jalapeno Dressing
1/2 cup fresh orange juice (I used 1 orange plus the juice left in the membrane from the segmented orange)
Zest of 1 orange
1 small shallot
2 tablespoons apple cider vinegar
salt & freshly ground pepper
1/4 cup extra-virgin olive oil
2 avocados, sliced
2 oranges, cut in segments
Mixed greens (I used power greens mix)
Toasted Almonds (Optional – I ran out of time and didn’t toast mine, but I definitely recommend it to take the flavour to the next level)
- Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp. It should take a little over 5 minutes. Let cool.
- Roast jalapeño directly over a gas flame (I used my BBQ), turning occasionally, until charred on all sides. Let cool; remove stem, skin, and seeds.
- Place shallot, vinegar, reduced orange juice orange zest, olive and the jalapeño in a single serving blender container (i.e. magic bullet or similar) and blend until all chunks are gone; season with salt and pepper.
- Toss avocados, orange segments, salad greens, and vinaigrette in a bowl. Serve with toasted almonds if desired.
Sally, it was a joy to read through your blog! I love how your fun personality shines through in all of your posts and your wide array of recipes!
Please check out the rest of Group D’s recipes below:
So the morning that Mr. Bean and I were supposed to head out on vacation, I fell off my bike on the way to work and had a wonderful crash. Thankfully, there were people who saw my crash and they took me to the hospital to get stitched up, plus Mr. Bean was home so he was able to pick me up and take me to the dentist to fix my broken t00th. Great way to start a holiday, eh?
Having your face and mouth busted up means no solid foods, so it’s a good thing I brought my blender with me! Here’s one of my favourite dessert creations. It would also be really good with peanut butter or chocolate ice cream!
Dairy Free Banana Almond Butter Milkshake
1 – 2 spoonfuls of almond butter
1 large scoop of vanilla coconut ice cream
2 large ice cubes (you could use more ice cream instead of ice cubes, but this helps lighten it up a bit)
- Add all ingredients to blender and blend until smooth, adding more ice cream/ice or almond milk to get the desired consistency.
When was the last time you were on a liquid diet? Let’s Commiserate!
For July’s Secret Recipe Club, I was paired with Emily of Life on Food. Emily moved around the States a lot growing up, she even spent a semester in Paris (lucky!) and now spends her time looking at buildings (slightly jealous – part of me has always wanted to do things related to architecture). She love cooking from scratch and experiencing life with her Husband, who loves to help her. Lucky girl! :)
I had a bag of peaches that I bought at the farmer’s market this week that I needed to use up. I looked at Emily’s delicious peach recipes: Peach Mango Lassi, Peach and Blackberry Crisp, and Peach and Blueberry Buckle. In the end, I chose the buckle as it looked amazing and is the easiest to send along with Mr. Bean to work.
I made a few changes, like making it gluten free and using less sugar. I meant to make it vegan, but I couldn’t find coconut yoghurt at the store and didn’t have time to go to the health food store, so I said “what the heck” and used goat yoghurt and an egg. I used some almond flour to add some protein to offset some of the sugar, so it totally makes this a legit breakfast. :)
Gluten and Refined Sugar Free Peach Blueberry Buckle (with Vegan Option)
1/2 c. tapioca starch
1/4 c. potato starch
1/3 c. each almond, rice and millet flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. coconut palm sugar (heaping)
1 egg or egg replacer
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1/2 c. yoghurt (I used goat, for vegan use coconut)
4 peaches, cut into 8 slices
1 pint of blueberries
1/2 c. sliced almonds
- Preheat oven and line an 8 x 8″ pan with parchment paper
- Whisk together all the flours, xanthan gum, baking powder and salt. Set aside.
- In a stand mixer, beat the margarine and sugar together until fluffy (2 – 3 min). Add the egg, vanilla and apple cider vinegar and beat until combined.
- With the mixer on low, add half the flour, then the yoghurt and the remainder of flour, mixing well between additions.
- Fold in the sliced peaches and blueberries. Scrape into your prepared pan and smooth out.
- Sprinkle the sliced almond over the batter.
- Bake for 50 – 60 minutes, or until multiple toothpicks come out clean.
- Cool slightly before serving.
- Enjoy with or without (coconut) ice cream!
Please check out Group D’s recipes below!