Butter and Dill Brussels Sprouts : So Buttery good :)

Health benefits of Brussels Sprouts:

The Brussels sprout is a cultivate  in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

 Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). The antioxidant mineral manganese is also provided by Brussels sprouts. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid.

The fiber content of Brussels sprouts&mash;4 grams in every cup&mash;makes this cruciferous vegetable a natural choice for digestive system support. You're going to get half of your Daily Value for fiber from only 200 calories' worth of Brussels sprouts.
And more information here in WHfoods

Now to the Recipe :

Ingredients:

Brussels sprouts  - 1 pound
Salt and Pepper
Butter - 1 Tbs
Olive Oil - 1 Tbs
Dry dill or fresh dill -1 Tbs
celery salt - 1/4 tsp (optional)
Scallions - 2 string, chopped finely.
balsamic vinegar - 1/2 tsp


Method:

• Cut off the brown end of the Brussels sprouts and discard any loosen leaves.
• Cut Brussels sprouts in to 4 pieces.
• Steam the Brussels sprouts for 5 minutes. Do not overcook otherwise it looses its nutritional facts.
• Heat butter in pan , once the butter turns into brown; after about 2 1-2 minutes, add olive oil, dill, scallions.
• Add the steamed Brussels sprouts.
• Add salt and pepper, add the balsamic vinegar.
• Mix it thoroughly.
• And serve.

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Butter and Dill Brussels Sprouts : So Buttery good :)

Fennel, Grapes, Dates and Black Olive Salad with Vinaigrette

Ingredients:

1 bulb Fennel; very thinly sliced
1/2 cup of grapes; halved
1/4 cup of de-seeded dates; chopped
4-5 cherry tomato; halved
1/4 cup of black olives; halved
1 Orange ; Peeled and cut along the membranes
1/4 cup honey roasted sun flower seeds
1 tbs of Vinegar: I used balsamic vinegar
3 tbs of Olive Oil
Salt and pepper to taste
1 tbs of lemon juice

Directions:

Place all the ingredients in a big bowl except vinegar, olive oil, salt, pepper and lemon juice.
In a separate glass bowl add oil and vinegar. mix it really well until all blended nice and fluffy.
add the lemon juice and give it a stir and this is vinaigrette!. Simple and tasty dressing for the salad.
Now add this vinaigrette to the salad bowl, sprinkle some salt and pepper and mix them all together slow and nice until all are blended with salt, pepper and vinaigrette. Let it stand for at least 15 minutes before serving.
my friend Shruti has done fennel and Orange salad few days back. I got this idea from her. She has beautiful blog here

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Fennel, Grapes, Dates and Black Olive Salad with Vinaigrette

Mac & Cheese , Seasoned Green beans and Fresh Salad with fresh Guacamole dip

The above title was today's lunch!. It is very healthy and delicious meal. I wanted to make Vighnesh and Arushi eat avocado somehow so I tried this guacamole and finally I am successful!.

Below are the recipes of the complete lunch plate. Enjoy and stay healthy.

1) Guacamole Dip :

Ingredients: Serving size 2 adults

Avocado - 1

Tomato - 1/2 finely chopped

Onion - 1 Tbs, finely chopped

Lime Juice of 1/2 lime

Tabasco sauce - 1/4 tbs or less ( optional)

Method:

•  Cut the avocado in to half; lengthwise.
•  Run the spoon close to the skin of avocado to remove the flesh of avocado.
• Remove the pit.
• Mash the avocado until your desired smoothness. Add the tomato and onion.
• Add the lime juice, salt and pepper and stir well.
•  Keep it aside.

Fresh Salad :

Chop all your favorite veggies to get your daily serving of vegetables.
I used : Thinly sliced carrots, couple of lettuce leaves, Thinly sliced red radishes, tomato and zucchini and some sprouted mung beans.

 

Seasoned Green Beans:

Recipe is here

And Finally Mac and Cheese

Ingredients:
Macaroni elbows pasta - 1 cup
Butter - 2 Tbs
Flour - 2 Tbs
Milk - 1 cup
Sharp cheddar cheese; shredded
Salt and pepper to taste
Yellow Mustard  - 1 tbs
Grated Zucchini - 1/2 cup
Breadcrumbs - 1/2 cup
Method :
• Cook pasta according to the package instruction.
• Meantime, heat butter in a pan, add the flour whisking continuously.
• Add milk and keep stirring to avoid lumps.
• Add the mustard, salt, pepper, and 1/2 cup of cheese, Mix it properly.
• Add the cooked pasta, zucchini.
• Pour this mixture into baking pan.
• Heat the oven to 350F
• Melt 1 tbs of butter and add the crumbs. mix it well until all get wet.
• Spread this over the pasta in the baking pan.
• Keep it in the lower rack and bake it for 30 minutes.
• Remove from the oven and let it cook for 5 minutes before serving.
• You can serve this pasta with pasta sauce.

All put it together :

Our  healthy lunch plate Looked like this 

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Mac & Cheese , Seasoned Green beans and Fresh Salad with fresh Guacamole dip

Vegetarian Chili with Quinoa

Ingredients: Serves 2 adults

Cannallini beans - 1 cup; rinsed and drained ( from can)
Red Kidney beans - 1 cup; rinsed and drained ( from can)
Black beans - 1 cup ; rinsed and drained ( from can)
1 can  15 oz diced tomato
Vegetable broth - 3 cups
Frozen baby Lima beans - 1 cup
Green bell pepper - 1/2 cup chopped
Onion - 1/2 cup chopped
Chilly powder - 1 tbs or to taste
Minced Pickled jalapeno - 2 tbs
Garlic - 2 cloves minced
Cumin powder - 1 Tbs
Coriander  powder - 1 Tbs
Oregano - 2 Tbs
Quinoa - 1/3 cup
Cheese - 1/2 cup
Salt and pepper to taste
Hot sauce - 1 Tbs
Cilantro - Hand full

Lot of ingredients ? ah! .. don't you worry, it is very easy to make and you will love the taste!

Easy steps :

1. Combine all the ingredients except quinoa, cheese, salt and pepper
2. bring it to boil on medium heat for 45 minutes stirring occasionally.
3. Add quinoa; cover and cook for 10 more minutes
4. Add salt and pepper according to your taste
5. Just before serving, add cheese and garnish with cilantro.

Serving options :

• You can serve with rice
• You can serve with bread
• I made bread sandwich with lettuce and cucumber . Stuffed with this delicious chili inside .It was yum!
• OR you can eat just the chili.

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Vegetarian Chili with Quinoa

Today's Lunch plate - Spinach ranch Pasta and Mung sprouts Quinoa Salad

Today's lunch was pasta salad and vegetable salad. This was a nice soothing lunch for the hot day today.

I was not thinking to add this recipe to my recipe book earlier, just prepared and came out very well so writing here to share with you.

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Today's Lunch plate - Spinach ranch Pasta and Mung sprouts Quinoa Salad

Sweet summer salad !

What you need ?

Vegetables of your favorite and honey pepper combination is what triple 'S' . It's such a soothing salad on the side!.

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Sweet summer salad !