Garlicky Roasted Red Pepper Dressing

Looking for something tasty to pour onto your Ideal Protein pasta? Try this simple garlicky sauce.

Ingredients:

• 1 roasted red pepper from jar * make sure that they are sugar-free 
• 1 clove garlic, grated
• 2 tsp apple cider vinegar 
• 1/2 tsp hot red pepper flakes 
• 2 tsp olive oil 

Directions:
Blend all ingredients in blender

 2 servings

Simple Spiced Cumin Brussels Sprouts

This raw salad is simple and delicious side dish made with 5 ingredients you likely already have in your pantry.

Ingredients:

• 1 cup  brussels sprouts, sliced or shredded into thin strips
• 1/2 tsp dijon mustard
• 1 tsp olive oil
• 1/2 tsp cumin 
• 1/2 tsp chili powder
• Salt to taste

Directions:

Combine and enjoy!

Cumin

Frequently used in Indian and Middle Eastern cuisines, and also in many chili powder blends, cumin has spread globally and become a very popular spice.

You can find both cumin seeds and powder in most grocery stores. It has a strong flavour and aroma that can sometimes dominate dishes, so add it carefully. Cumin seeds can also be toasted for an extra earthy smoky flavour.

Toasting cumin seeds

1. Heat a small pan, but don't add any oil. Dump in all your seeds when it is hot. 
2. Shake the pan to keep the seeds moving constantly until they are a darker brown colour and their smell fills the room. This won't take very long, so take care.
3. Move to a cool bowl when done. You can crush them if you like or use them as is.

Brussels Sprout Chips

Another variation to make some tasty vegetable chips. If you like kale chips, you'll enjoy these.

Ingredients:

• 2 cloves garlic, minced or pressed 
• 1½ pounds Brussels sprouts 
• 2 Tbsp olive oil 
• ½ tsp kosher salt 
• ⅛ tsp freshly ground black pepper (optional)

Directions:

1. Preheat your oven to 425°F.
2. Trim off the ends of the brussels sprouts. Peel off the leaves, trimming the stem as you go. Once you get to the small heart of the sprout and can no longer peel away leaves, just cut it in half.
3. Place all the leaves in a large bowl. Add oil, garlic, salt, and pepper (about 12 turns on pepper mill). Toss with your hands until the leaves are well coated. 
4. Spread in an even layer on a baking sheet. Roast until crisp and the edges are browned, approx. 18 to 20 minutes.

From doitdelicious.com

Brussels Sprouts

They look like tiny cabbages, but don't let them fool you - there's more to brussels sprouts than that. Many people steam or boil them, but this month we'll show you how tasty this vegetable can be when done right.

Brussels sprouts are common in grocery stores and pack a nutritional punch, especially with vitamin C. They grow well in colder climates too, so watch for them locally. You might even find them still on the stalk. They aren't as low carb as some other vegetables, however, and are only allowed occasionally on Phase 1.

What do I do with them?

Stay tuned this month for our recipes with raw and cooked brussels sprouts. If you do enjoy them, be careful not to overcook them. They will get smelly when cooked for too long, particularly if you're boiling them.

Lemon Parsley Brussels Sprout Salad

We've surprised a few clients with this delicious raw brussels sprouts salad. The crunch of this little vegetable goes well with our low carb dressing. Try it yourself!

Ingredients:

• 1 cup brussels sprouts (raw), finely chopped 
• 1/2 cup fresh parsley, finely chopped
• 1 tsp olive oil
• 2 tsp of lemon juice
• 1 tsp apple cider vinegar 
• 1 tsp Dijon mustard
• Salt and pepper to taste 

Directions:

1. Combine the brussels sprouts and parsley in a bowl.
2. Shake the oil, juice, vinegar, mustard, salt and pepper in a container to make a dressing.
3. Pour the dressing over brussels sprouts and parsley, stirring well. Refrigerate for 30 minutes to allow flavours to blend.