Tasty Tuesday: Buckwheat And Brussels Sprout Salad

I LOVE brussels sprouts.  I know for some it may be a weird veggie you never wanted to eat but we do like it in our house.

Brussels sprouts are really nutritious veggies with complex flavors and a subtle, crunchy texture. They also have some antifungal properties, so they might even help to keep your gut flora in balance.  Thank you to Candida Diet for this recipe.

I like this because it can be served two different ways. Warm side dish or eat it alone as a salad tossed with a bit of extra virgin olive oil.

Prep time: 10 minutes     Cook time: 30 minutes     Total time: 40 minutes     

Yield: Serves 4

INGREDIENTS

2 cups water
1 cup whole buckwheat groats
Pinch of salt
2 Tbsp. oil, such as extra virgin olive or coconut
¼ cup shallots, thinly sliced
¼ cup celery, thinly sliced
1 clove garlic, minced
8 Brussels sprouts, cut in half lengthwise
1 Tbsp. fresh thyme leaves (or 1 teaspoon dried thyme)
1 cup vegetable broth or water
Salt and pepper to taste
2 to 3 leaves Swiss chard, cut across into ribbons
Fresh herbs, such as thyme or parsley, minced
Crushed, toasted nuts, such as hazelnuts, pecans or walnuts

DIRECTIONS

• In a medium saucepan, bring water and salt to a boil. Add whole buckwheat groats, cover and simmer for 15 to 20 minutes. Remove from heat, let rest for 5 minutes, fluff with a fork.
• While buckwheat groats are simmering, heat oil in a large skillet over medium heat. Add shallots, celery, garlic, Brussels sprouts and saute until vegetables begin to soften and brown (about 5 minutes). Next, add fresh or dried thyme leaves, broth or water, salt and pepper to taste and simmer covered over medium low heat for about 10 minutes. Then add the Swiss chard, stirring to wilt for about 1 to 2 minutes.
• Lastly, add cooked buckwheat groats to the skillet, and stir to combine.

To serve, you can garnish with fresh minced herbs and crushed, toasted nuts. For a salad, cool it to room temperature and toss with 2 to 3 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice (I leave out the lemon juice).

If you decide to have this as a salad, take it with you in one of Thirty One’s thermals.  Great for the beach or when eating light during the warmer (yes is it coming) weather.

Try Thirty One’s NEW Cool Cinch Thermal.  You love our Cinch Sacs and now it is a thermal.  The best of both worlds in one bag!  

The Cool Cinch Thermal makes packing meals or snacks wherever you go easy and fun. Its spacious thermal compartment keeps food and drinks cool and fresh. This style comes wipeable and machine washable, making it easy to clean! Dimensions: Approx. 18.5”H x 14.5”L

Have a recipe you want to share with us?  I would love to spotlight your favorite recipe in our Tasty Tuesday column.

Have  a ThirtyOne-derful day!

 

 

Tasty Tuesday – Balsamic Roasted Beets & Brussel Sprouts

Today’s recipe is courtesy of “inspiralized.com“.  Since I am on this new eating plan, I am loving checking out other option vegetable options…

The only beets that I remember having were canned or mixed with vinegar and onions courtesy of my grandmother.

I have heard that roasting beets is the best way to cook with a hint of balsamic vinegar! They become tangy, which works really well with the salty taste of the brussels sprouts, which are roasted in soy sauce.

As for the hummus dressing, I like the sounds of this as an alternative since there are so many things I can’t have right now. If you’re making this as a side dish for dinner, omit the dressing. But, if you’re making this for lunch or a starter salad to a meal, keep the dressing! The hummus dressing with lemon is a recipe direct from Martha Stewart.  That lady knows her stuff!

It saves well in the refrigerator, for up to 3-4 days!

Prep time:  15 mins     Cook time:  15 mins      Total time:  30 mins

 Serves: 2

Ingredients

For the brussels sprouts:

• 1 heaping cup halved brussels sprouts
• 2 teaspoons extra virgin olive oil
• 2 teaspoons soy sauce, low sodium
• pepper, to taste

For the beets

• 1 medium beet, peeled, noodle thin
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon garlic powder
• salt and pepper, to taste

For the hummus dressing:

• ¼ cup hummus
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon water
• salt and pepper, to taste

Instructions

1. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
2. On one of the baking sheets, lay out the brussels sprouts. In a small bowl, whisk together the oil and soy sauce and drizzle over the sprouts. Toss the sprouts to combine and then season with pepper. Roast for 15 minutes.
3. Meanwhile, prepare the beets. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic powder.
4. On the other baking sheet, lay out the beet noodles and drizzle with the balsamic mixture. Toss the noodles together until combined and season with salt and pepper. Roast for 7 minutes or until al dente.
5. While the beets and brussels sprouts roast, combine all of the ingredients for the dressing into a small bowl and whisk together to combine.
6. Divide the beet noodles and brussels into two bowls and top with hummus dressing.

NUTRITIONAL INFORMATION:   Weight Watchers SmartPoints*: 7 points

Fat: 14g; Carbohydrates: 16g; Fiber: 6g; Sugars: 5g; Protein: 6g

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

 

Can’t wait to hear what you think….