Welcome to Cook Me Healthy!
On this blog, you will find delicious recipes and fun fitness tips to lead a healthy, yummy life!
All the recipes follow the same philosophy:
*I use real food, whose ingredients I can pronounce, and cook them in the healthiest, tastiest ways possible
*I use herbs and spices to liven your taste buds in order to rely less on added sugar, salt, and fat
*Natural sweeteners such as maple syrup, honey, and sucanat are used- white sugar is used sparingly, if at all
*I cook as seasonally and locally as possible for utmost freshness and flavor
*Several recipes are vegetarian and vegan friendly
*I never deny a sweet tooth: the key to eating well is 90% healthy and 10% indulgence!
*All my food is prepared lovingly and mindfully
Monday, March 26, 2012
Truffled Brussel Sprouts with Cashews
Makes 4 large side-dish servings
1 1/2 lb brussel sprouts, quartered
drizzle olive oil
1/4 tsp ground pepper
1/4 tsp salt
1-2 tsp good quality truffle oil, divided
1/3 lb cashews, roughly chopped
Preheat the oven to 350 degrees. Toss the brussel sprouts, salt, pepper, olive oil, and half the amount of truffle oil you are using together in a casserole dish. Bake for 20-25 min, or until the brussel sprouts are tender and slightly crispy (this may depend on how big they are). Meanwhile, toast the cashews on a baking sheet in the same oven for about 5-7 minutes until golden brown. Stir the cashews and the remaining truffle oil into the brussel sprouts, and serve.