Blackberry Balsamic Brussels Sprouts

standard November 27, 2016 1 response


I didn’t grow up eating Brussels sprouts. Or blackberries. I am not even sure why, they just weren’t foods that I ever thought of or considered. As an adult, the stigma of Brussels sprouts kept me away, and blackberries always seemed to have too many seeds for my liking and stained things easily.


But just as I don’t remember why I avoided these foods, I also don’t have a strong memory of when I began eating them. I honestly cannot think of many foods I enjoy more than simple roasted Brussels sprouts. We love them so much, they are a Thanksgiving staple in our house, as well as a winter favorite. And who doesn’t love blackberries? Their rich, juicy flavor is even better than blueberries and raspberries, in my opinion.

To honor both of these changed opinion foods, I mixed them together in a holiday side dish that works for Thanksgiving, Christmas, or any holiday potluck. You will make anyone a fan with the rich flavors of roasted vegetables and balsamic vinegar, and the juicy pop of blackberries.


Blackberry Balsamic Brussels Sprouts

Yield: Serves 4

Calories per serving: 87 kcal


  • 4 c Brussels sprouts
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c blackberries, sliced


  1. Preheat oven to 375 degrees F.
  2. Trim ends of sprouts and slice in half.
  3. Toss with oil, vinegar, salt and pepper.
  4. Evenly spread on a baking sheet and roast for 10 minutes, until just golden and crisp on the edges.
  5. Remove from oven and stir in blackberries.
  6. Serve warm.


Per serving: 87 calories, 12 g carbohydrate, 4 g fat, 4 g protein, 281 mg sodium, 4 g sugar



Blackberry Beet Salad

standard November 19, 2016 Leave a response


Thanksgiving is fast approaching, and I am excited to finally have a menu and a routine that makes the whole cooking process so much easier and more enjoyable. Yet, while I stick to my staple menu items, it’s always fun to change things up just a little. Make a different main dish, swap out the veggies to roast, or add some new flavors to the salad.

Berries aren’t necessarily in season right now, but I haven’t been able to keep myself from including them in a few recipes this month. The juicy, tartness of these blackberries blends well with the bitter kale and sweet cranberries to make this a fun pairing to any Thanksgiving table. If you’re feeling really adventurous, mix some radicchio in with the massaged kale.


Blackberry Beet Salad

Yield: Serves 4

Calories per serving: 214 kcal


  • 8 c purple kale, shredded
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c blackberries
  • 1 c beets, grated
  • 1/4 c dried cranberries
  • 1/4 c pecans, toasted


  1. Combine kale, oil, vinegar, salt and pepper in a large bowl. Massage dressing into leaves with your hands, until volume reduces by about half.
  2. Add remaining ingredients to bowl. Toss to combine.
  3. Serve immediately..


Per serving: 214 calories, 23 g carbohydrate, 12 g fat, 6 g protein, 275 mg sodium, 8 g sugar



CSA Love

standard July 22, 2012 Leave a response

We got our first CSA share this week! I was in Dallas for work and when I got home a lovely box was sitting on our doorstep filled with local, organic fruits and veggies.

All I had to do was find a way to make meals out of all this goodness! Since I hadn’t been home to think in advance or create anything myself, I went to a few tried and true blogs for recipes.

1. Okra Gumbo from the PPK

I ate this at a friend’s house and have been wanting to recreate it ever since. And considering this was my first time ever preparing okra, I knew this would be a foolproof way to cook it!

2. Summer Vegetable Lasagna from Daily Garnish

The husband had been asking for lasagna, but I don’t think this variation is what he had in mind. I think the veggies make this even better than traditional lasagna. And much lighter.

3. Roasted Eggplant Baba Ganoush from Daily Garnish

Perfect snack on pita chips!

4. Triple Almond Crumble Bars from Oh She Glows

Instead of cherries, I mixed blackberries with some raspberries and blueberries. The low added sugar and high fat and protein from the nuts made these a terrific pre-run breakfast this weekend.

I made a huge salad with the butter lettuce and cucumbers. And I’ve been enjoying the pears for an afternoon snack. All I have left to make something with is the butternut squash. I’m thinking I’ll roast it up and mix it with some black beans to make an enchilada filling. Can’t go a week without some sort of Mexican dish on the menu!