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Grilled Brussels Sprouts. I like them

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Grilled Brussels Sprouts

It was only a few years ago that I discovered my love for brussels sprouts. I never ate them growing up because my mom hates them

Today- Brussels are one of my favorite vegetables, especially grilled. 

Grilled Brussels Sprouts

When Blake and I grill vegetables, we almost always create vegetable packets out of tin foil, so that the veggies basically steam on the grill. The packet traps the air and the condensation steams the veggies inside. For this recipe however, we ditched the packet.

Grilled Brussels Sprouts

It’s pretty simple to do, just lay down a sheet of tin foil and place the brussels on top and let the grill do it’s thang. Obviously you have to keep an eye on them, making sure to toss every once in a while. These cooked perfectly. A little charred and that’s the way I like them!

The balsamic gives it a sweet flavor, so delicious you’ll want to eat the entire pound! 

Grilled Brussels Sprouts

Ingredients for Grilled Brussels Sprouts

  • brussel sprouts
  • green onions
  • olive oil
  • balsamic vinegar
  • salt
  • pepper
  • steak seasoning
  • nonstick cooking spray

A simple recipe, but elegant. Plus- anything with balsamic is worth a share. 

Brussels Sprouts- do you love em’ or hate em’? 

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Grilled Brussels Sprouts

Grilled Brussels Sprouts. I like them

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
  • 1 pound brussel sprouts
  • 1/4 cup green onions
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons steak seasoning (I used Montreal)
  • nonstick cooking spray

Instructions

  1. First, preheat grill to 350F.
  2. Next, prepare brussel sprouts by washing and patting dry. Then, using a sharp knife, slice each brussel sprout in half the long ways and finely chop green onions.
  3. Place brussel sprouts and green onions in a gallon size bag. Then, pour in olive oil and balsamic vinegar and all of the seasonings.
  4. Shake bag until brussel sprouts are fully coated.
  5. Place a sheet of tin foil on the grill and spray with nonstick cooking spray. Transfer brussel sprouts onto the grill and cook with the grill closed for about 20 minutes, stirring often.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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Superfood Taco Bowls

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Superfood Taco Bowls

This is meal prep at its finest! Prep everything for these delicious superfood taco bowls at the beginning of the week to have a healthy fulfilling meal all week long! 

This is meal prep at its finest! Prep everything for these delicious superfood taco bowls at the beginning of the week to have a healthy fulfilling meal all week long!

Meal prep.

You love to hate it.

You hate it when you gotta do it, but you love it when it’s all over and dinner is already made for you during a crazy week. 

I am super duper excited to be partnering with Greensbury Market today, a new FFF partner. If you’ve never heard of Greensbury Market, it’s like the best way ever to purchase organic meat. They’re an online organic meat retailer bringing Americans the best quality and local meats to their doorstep. I try to support small, American farms as much as I can and I love that at Greensbury Market, it’s one of their primary focuses. 

Greensbury Market has an array of products featuring beef, pork, chicken, and seafood. You all know that I am a big meat eater, so their value packs are my jam. Anything in bulk is the way to go because it brings prices way down and makes the good stuff affordable. 

This superfood bowl features their organic grass-fed ground beef. 

This is meal prep at its finest! Prep everything for these delicious superfood taco bowls at the beginning of the week to have a healthy fulfilling meal all week long!

Sometimes (I mean all the time) I’m in the mood for Mexican flavors, but I don’t want to deal with tortillas or shells. I’m all about the bowl. I’m also all about mixing in as many superfood ingredients as possible into my bowls, so that I can get as much good stuff in my as possible.

  • Brown rice > white rice
  • Kale > lettuce
  • Hummus > sour cream
  • Sprouts > cheese

Making the ground beef is super easy. All you need is your Greensbury Market Organic Ground Beef + taco spices (chili powder, cumin, garlic, etc.). It literally takes like 6 minutes to cook. #nobrainer

This is meal prep at its finest! Prep everything for these delicious superfood taco bowls at the beginning of the week to have a healthy fulfilling meal all week long!

I could eat this every. single. day.

And that’s the truth.

I’d most likely change up my add ins and use guacamole, avocado, black beans, corn, and cilantro. 

This is meal prep at its finest! Prep everything for these delicious superfood taco bowls at the beginning of the week to have a healthy fulfilling meal all week long!

This post is sponsored by Greensbury Market. I was compensated and all opinions are my own.

Basic Ingredients

For the Beef

  • 1 lb. Greensbury Market Organic Grass-Fed Beef
  • 1 tablespoon apple cider vinegar
  • 1.5 tablespoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • teaspoon sea salt

For the Bowls

  • 1 lb. Greensbury Market Organic Grass-Fed Ground Beef (recipe above)
  • 2 cups cooked short grains brown rice
  • ½ cup hummus
  • 2 cups raw kale
  • 1 cup sprouts
  • 1 cup diced tomatoes
  • ½ cup salsa

How to make Superfood Taco Bowls

  1. First, preheat skillet to medium/high heat. Then, cook ground beef and stir continuously until slightly browned. Add in apple cider vinegar and spices and continue cooking until fully cooked.
  1. For the Bowls Separate out the ground beef into 4 servings. Then add in ½ cup cooked brown rice, 2 tablespoons hummus, ½ cup raw kale, ¼ cup sprouts, ¼ cup diced tomatoes, and 2 tablespoons of salsa to each bowl.
  2. EAT!

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Superfood Taco Bowls – Fit Foodie Finds

Superfood Taco Bowls

  • Author: Lee Hersh
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Ingredients

Scale

For the Beef

  • 1 lb. Greensbury Market Organic Grass-Fed Beef
  • 1 tablespoon apple cider vinegar
  • 1.5 tablespoons chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • teaspoon sea salt

For the Bowls

  • 1 lb. Greensbury Market Organic Grass-Fed Ground Beef (recipe above)
  • 2 cups cooked short grains brown rice
  • ½ cup hummus
  • 2 cups raw kale
  • 1 cup sprouts
  • 1 cup diced tomatoes
  • ½ cup salsa

Instructions

  1. First, preheat skillet to medium/high heat. Then, cook ground beef and stir continuously until slightly browned. Add in apple cider vinegar and spices and continue cooking until fully cooked.
  1. Separate out the ground beef into 4 servings. Then add in ½ cup cooked brown rice, 2 tablespoons hummus, ½ cup raw kale, ¼ cup sprouts, ¼ cup diced tomatoes, and 2 tablespoons of salsa to each bowl.
  2. EAT!

Nutrition

  • Serving Size: ¼
  • Calories: 448
  • Sugar: 3
  • Fat: 21
  • Carbohydrates: 47
  • Fiber: 8
  • Protein: 28

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Orange Sesame Broccoli Salad

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Orange Sesame Broccoli Salad

This post is sponsored by Mizkan’s Nakano. I was compensated and all opinions are my own.

I am super excited to not only be sharing a delicious summery side-dish, but a new FFF partnership! I want to introduce you to a brand called Nakano. Nakano produces both natural and season rice vinegars, perfect for adding into marinade, salad dressings, and so much more!

Today I am featuring a signature Nakano Vinegar- All Natural Rice Vinegar, which is…

  • Gluten Free
  • Sodium Free
  • Sugar Free
  • Fat Free

Now that’s my kinda vinegar!

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

I’ve been craving Whole Foods’ Asian Broccoli Salad that I get from their hot bar, so I decided to make a version for myself 😀

First things first. Go find yourself some Nakano All Natural Rice Vinegar! I got mine from Target…but tons of retailers sell it.

Nakano Rice Vinegar- All Natura. No sodium, no sugar, and gluten free!

Second things second. DO NOT OVERCOOK YOUR BROCCOLI.

I actually despise broccoli that is overcooked and mushy. What you want to do is blanch it. Pretty much you bring a giant pot of water to a boil, add your broccoli and let it cook for only a 1-2 minutes. Then, you transfer your broccoli into an ice bath or bowl of cold water.

This will allow for your broccoli trees (that’s what I call em) to stay firm and green. Plus- you eat this dish cold, so just imagine cold broccoli mush. No bueno!

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

For some color and extra crunch, I added fresh bell peppers and roasted sesame seeds.

Now back to the marinade. This is where the magic happens.

You’ll need for Orange Sesame Broccoli Salad

  • Fresh squeezed orange juice
  • Nakano All Natural Rice Vinegar
  • Honey
  • Sesame Oil
  • Dried Orange Peel 

This is what the broccoli will marinade in, inside the fridge for a few hour. Pure citrus Asian bliss.

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!
Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

I love how good for you this marinade is! So much better than store bought and so much more flavorful! Whole foods = less additives = WAY BETTER FOR YOU!

The ingredient list on Nakano’s All Natural Rice Vinegar is literally rice vinegar made from rice and water.

So tell me- what’s your all time favorite marinade for vegetables?

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Orange Sesame Broccoli Salad

Orange Sesame Broccoli Salad

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 pound of broccoli florets (around 6 cups)
  • ½ red bell pepper, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • ⅓ cup of orange juice, freshly squeezed if possible
  • 1.5 Tablespoons Nakano All-Natural Rice Vinegar
  • 2 Tablespoons Sesame Oil
  • 1.5 Tablespoons Honey
  • ½ teaspoon orange peel, dried
  • 2 Tablespoons sesame seeds

Instructions

  1. First, bring a large pot of water to a boil. Then, blanch broccoli florets by placing in boiling water for about 2 minutes. Poke with fork and cook until desired tenderness (making sure it’s not too cooked!). Remove broccoli, drain water, and place in an ice bath or bowl of cold water for about 5 minutes.
  2. Prepare your marinade by mixing together orange juice, rice vinegar, sesame oil, honey, and orange peel.
  3. Transfer broccoli into a large tupperware. Slice bell peppers thinly and add to tupperware. Then, pour marinade on top and toss. Place in refrigerator for about 2 hours or until chilled.
  4. Right before serving. Rub a pan with sesame oil. Then, turn to medium heat. Sprinkle in 2 Tablespoons sesame seeds and cook for a few minutes, stirring often, until brown.
  5. Garnish salad with toasted sesame seeds. Serve cold.

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Sweet Potato Lentil Stew with Homemade Limey Crunchy Salty Tortilla Strip Soup Toppers

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Sweet Potato Lentil Stew with Homemade Limey Crunchy Salty Tortilla Strip Soup Toppers

I’ve never been much of a writer, but I’ve learned to love me a good adjective, so why not use like 10 in one title?

Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers

Over the past 5 days I have eaten this at least once per day. It really doesn’t get old. And the homemade limey crunchy salty tortilla strip soup toppers on top…..oh my gawsh.

Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers
Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers
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Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers

Sweet Potato Lentil Stew with Homemade Limey Crunchy Salty Tortilla Strip Soup Toppers

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 cup lentils, rinsed
  • 4 cups vegetable stock
  • 1 cup water
  • 3 medium sweet potatoes, chopped
  • 1 can diced tomatoes
  • 1 cup chopped carrots (baby or regular)
  • 1 can white beans
  • 1 zucchini, sliced
  • 1/2 jalapenejo pepper, finely diced (optional)
  • 2T chili powder
  • 1t onion powder
  • 1t cayenne power
  • 1t garlic powder

Instructions

  1. Place all ingredients into your crockpot and cook on high for about 4 hours or until sweet potatoes are soft enough to pierce with a fork.

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For the limey crunchy salty tortilla strip soup toppers I used a previous FFF method. Remember my Homemade Baked Corn Tortilla Chips? Yup- say exact method, I just cut the tortillas into strips this time!

Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers
Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers
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Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers

Limey Crunchy Salty Tortilla Strip Soup Toppers

  • Author: Lee Hersh
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Ingredients

Scale
  • 8–10 mini corn tortillas
  • Nonstick cooking spray
  • Juice from 1/2 lime
  • Sea salt, to taste

Instructions

  1. Preheat oven to Broil. Then, spray a baking sheet with nonstick cooking spray and set aside.
  2. Next, using a pizza cutter, slice mini tortillas into strips. Then, arrange them on
  3. the baking sheet so that they are not touching.
  4. Next, lightly spray chips with nonstick cooking spray and squeeze lemon juice on top. Then, sprinkle on sea salt to your preference.
  5. Broil the first side for about 2-3 minutes watching it very closely. Once it begins to turn brown, remove from oven, flip, and put back in for an additional 1.5 – 2 minutes. Again, make sure you keep a close eye on them so that they don’t burn!

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My favorite way to eat this stew is paired with short grain brown rice personally cooked in your rice cooker. OHHHH I am about to go make another batch of this!

Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers

What’s great about this recipe, is that you can add whatever veggies, beans, or grains you have in your kitchen. Next time I’m adding more beans like kidney and black. Quinoa or brown rice would also be a delicious addition.

Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers
Vegan Sweet Potato Lentil Stew with Homemade Limey, Crunchy, Salty Tortilla Strip Soup Toppers

I’m already excited for next week’s one pot Sunday.

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Fresh Pico de Gallo + Melatonin

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Fresh Pico de Gallo

Morning bloggies. Happy Sunday. How are we today? I am excited to say that I am well rested. After a few nights of restless sleep and insomnia, I finally gave in and purchased some Melatonin. My tweeties have been extremely helpful with hints and tricks in conquering insomnia. So- THANK YOU. Before we get into Melatonin talk- I want to share an extraordinarily easy recipe that I made for the 4th of July. 

Fresh Pico de Gallo

Pico de Gallo is extremely easy to make- if you’re a good chopper.  The key to this recipe is your chopping skills because you want to get a little bit of everything in every bite! All you need are a few staple ingredients, a cutting board, and an extremely sharp knife.

Fresh Pico de Gallo

Ingredients

  • 1 C mixed sweet peppers (I used the mini sweet peppers)
  • 1/2C cucumbers
  • 1 medium onion
  • 1 jalapeno pepper
  • 6 medium sized tomatoes
  • 1/2 C Fresh Cilantro
  • 2t Salt
  • 1 Lime

Method

  1. Using a sharp knife, finely chop sweet peppers, cucumber, onion, jalapeno, and tomatoes. 
  2. Then, mix together in a large bowl. 
  3. Next, season your veggies with 2t salt and the juice from a whole lime. These two ingredients are important because they help bring out the flavors.
  4. Finally, garnish with chopped cilantro. 
Fresh Pico de Gallo
Fresh Pico de Gallo

I eat this stuff like it’s going out of style. AKA I eat it plain, right out of the bowl, with a big spoon. This stuff is great to make in bulk and to keep in the fridge for the entire week. You can top in on crackers, omelets, veggies, etc. Or just eat it plain- like me 

Melatonin Talk

What is Melatonin?

Melatonin is a natural sleep hormone secreted by the pineal gland in the brain. It helps the body regulate sleep cycles. Melatonin levels are synched with lightness and darkness, so as it begins to get darker outside, Melatonin levels rise and visa versa. This is why darkness is crucial to a good nights sleep. This is also why you tend to sleep more during the winter months, when there is less sunlight. Melatonin also acts as a powerful antioxidant and natural antidepressant.

Which foods produce Melatonin?

Oatmeal

Yogurt

Milk

Flax Seed

Cherries

Why I’m taking a supplement..

Although all of the above foods are staples in my diet, I may not be getting enough Melatonin. According to my internet surfing, miniscule amounts of Melatonin are actually found in food. As you know, I am normally not the one to take a lot of different medication and supplements, but the time has come and I just want to be on a normal sleeping pattern! 

Do you ever eat condiments/dips/salsa/pb straight out of the jar?

What are your views on supplements?

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Brussels Sprout Salad with Bacon

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Brussels Sprout Salad with Bacon

Brussels Sprout Salad with Bacon

I love brussels sprouts. I’m not sure how some people don’t like them. They are broccoli’s step sister, who I adore as well. This recipe is extremely easy and only requires a few ingredients, one of which is bacon.

BACON.

I don’t make it often, but it adds THE BEST flavor to things. I sautéed mine in a frying pan, but HuffPost wrote an article on different ways to cook bacon HERE. 

Brussels Sprout Salad with Bacon

The parmesan was quite tasty as well 😛 

If you don’t have any pumpkin seeds, don’t worry about it. I had some laying out so I thought it would be a fun seasonal addition and it adds some crunch.

Ingredients Brussels Sprout Salad with Bacon

  • bussels sprouts
  • cooked bacon
  • olive oil
  • pecans
  • roasted pepitas
  • maple syrup
  • salt
  • pepper
  • parmesan cheese

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Brussels Sprout Salad with Bacon

Brussels Sprout Salad with Bacon

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 lb. bussels sprouts, raw
  • 4 strips of cooked bacon (I used thick)
  • 1–2 tablespoons of olive oil
  • 1/2 cup pecans, chopped
  • 1/3 cup roasted pepitas (pumpkin seeds(
  • 1–2 tablespoons maple syrup
  • salt, to taste
  • pepper, to taste
  • parmesan cheese, garnish

Instructions

  1. Begin by cooking bacon. Place 4 strips of bacon on a frying pan. Turn heat to medium/high and cook each side for about 4-5 minutes or until they nicely brown. Set cook bacon aside.
  2. Next, prepare your brussels spouts. Give them a wash under cold water and dry off with a towel. Using a sharp nice, chop brussels sprouts into strips. I cut mine in half (long ways), and then sliced each half into thirds to get strips.
  3. Heat a large sauce pan over medium/high heat and add about a tablespoon of olive oil. Then, place brussels sprouts in pan and sauté. Season with salt and pepper. If it seems like the brussels are sticking to the pan, add another tablespoon of olive oil.
  4. While the brussels are sautéing, pat bacon with a paper towel to get all of the excess grease off. Then, chop into little pieces.
  5. Cook brussels for about 7 minutes and then add in pumpkin seeds, pecans, chopped bacon, and the secret ingredient: maple syrup! Cook for about another 5 minutes or until the brussels are tender.

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