Seared Brussels Sprouts

August 7th, 2019 | Posted by Milana in Appetizers | Lunch/Dinner | Thanksgiving - (0 Comments)

INGREDIENTS:

1 bag Trader Joe’s Organic Brussels Sprouts, stems trimmed and sliced in half (put all loose leaves aside)

2-1/2 Tbsp Avocado Oil, divided

1-2 Tbsp Parmesan Cheese

Himalayan Salt to taste

Pepper to taste

Paper plate for oil absorbing

DIRECTIONS:

Heat pan with oil and put all Brussels sprouts in hot pan cut side down and sear on medium low heat until nice and crispy. About 5 min. Flip and sear for another 4-5 min.

Transfer onto paper plate so all the residual oil can be absorbed onto the plate. Sprinkle with some salt and pepper to taste. Don’t put too much salt because the Parmesan cheese is already very salty. Then sprinkle with some Parmesan on top. That’s it! Easy Peesy!

**I got this recipe from Tracy DiMarco Epstein on her Instagram account @TracyDiMarcoEps

Vegan Mango Oladi (Russian Kefir Pancakes)

August 7th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

YEILDS: 20 Pancakes if using 2oz. Cookie Scoop

INGREDIENTS:

1 cup white whole wheat flour

1-1/4 cup unbleached all purpose flour

1/2 tsp baking soda

2 cups Trader Joe’s Organic Cultured Cashew Mango Drink

1 flax egg (you may use a regular egg if you don’t want it to be vegan)

1/2 tsp vanilla

3 Tbsp Evaporated Cane Sugar or Maple Syrup

2 Tbsp Avocado Oil for frying

DIRECTIONS:

In a medium bowl mix together the flours and baking soda.

In a separate large mixing bowl, mix together the cashew milk, flax egg, sugar, salt and vanilla. Slowly add the flour mixture. Mix until combined. It should be a thick batter. Using a 2 oz. cookie scoop, drop batter into heated pan with 2 Tbsp of oil. Fry on medium low 2-3 min each side until golden brown. Serve with berries and some powdered sugar if desired.

CALORIES: 70 per piece

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