I’ve got a new side dish for you guys today, inspired by the lovely folks over at Cavemen Gourmet: Sauteed Brussels Sprouts with Apple. Brussels sprouts, eh? I’ve had friends tell me for years that Brussels sprouts, when prepared well, can be really tasty, and honestly, I thought they were all a little crazy. Chalk it up to my changing tastes (or maybe the fact that they’re totally right), but I really liked this recipe. The sweet/tart of the apple is a really nice balance to the sprouts. Plus, it takes all of about 20 minutes to make. Total. Check out my version after the jump…
At my core, I am a baker. I LOVE baked goods… cupcakes, cakes, cookies, caramels, etc. I loved baking so much that I had my own cake design business for several years. One tiny little problem… everything I used to make was loaded with gluten and processed sugars. Sure, I used the highest quality ingredients out there – imported chocolate, European butter, Madagascar vanilla. But, at the end of the day, there was a lot of not-great stuff in those tasty treats, and that just doesn’t jive with my Paleo lifestyle these days.
That said, I’m still not willing to give up the OCCASIONAL baked treat, and figuring out how to make “healthier” versions of past favorites is going to be an ongoing goal. I am super excited about this recipe… my husband and I test-drove it this weekend, and it is stinking delicious. Seriously. I had to get it out of the house as quickly as possible. An extra bonus? It was ridiculously easy to make.
I had a great dinner this weekend with my hubby and some lovely friends at Fonda San Miguel here in Austin. Just wanting something light for dinner, I ordered the lobster ceviche and absolutely loved it. While I’d love to make it at home, on a busy Tuesday night, shrimp ceviche seemed like the next best thing. The prep time for this is crazy quick, and because you do quickly boil the shrimp, you only need about an hour to marinate before enjoying a yummy dinner.