Even My Kids Eat Brussel Sprouts

      As a kid, I hated brussel sprouts. It was the kind of veggie I had to plug my nose, chew as fast as I could, swallow and chase down with milk. I even hated the smell of them. In an effort to eat cleaner, I decided to give brussel sprouts a "second chance" as an adult. Here are some of the reasons why:

1. The high fiber content of brussel sprouts lowers cholesterol.
2. There is a whole host of antioxidants found in brussel sprouts including, Vitamin A, C, and E, which      in turn help promote bone health, assure a healthy immune system, and lower blood pressure.
3. Brussel sprouts help prevent and fight against certain types of cancer.
4. Brussel sprouts aid in digestion, maintain low blood sugar, and keep you from overeating.
5. Brussel sprouts have been shown to fight inflammation in the body.

These are just some of the nutritional benefits of eating brussel sprouts. Obviously they are good for you, but how did I become a fan of the taste of brussel sprouts and even get my kids to eat them? It's all in the preparation. I came across this fantastic recipe. My whole family likes them now. I'm telling you, if you've never liked brussel sprouts it's time to reconsider and try this recipe out. My sister-in-law, whom also hated brussel sprouts growing up, tried this recipe at our house and called me days later asking for the recipe. She cooked them for family dinner over the holidays and they were a hit!

                                 Roasted Brussel Sprouts

Ingredients:

1 lb Brussel sprouts with ends trimmed and cut in half
2 Tbsp. extra virgin olive oil
1 tsp garlic salt
kosher salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil

2. In a bowl, combine brussel sprouts with olive oil and toss to coat.

3. Spread brussle sprouts in a single layer on the baking sheet

4. Cook in preheated oven for approximately 30 mins, turning frequently until tender.

Serve Warm. Voila!

Islamorada Mango Salsa

   One thing I eat a lot of to try to maintain a lean physique is protein. That's why I love vacationing in spots where one of the main staples on the menu is fish. I wasn't always a huge fan of fish, especially as a child, but what I've learned is what makes it so yummy is the type of fish you eat and the way it is prepared. I prefer mild, white flaky fish like mahi-mahi. Luckily for me, on my recent trip to the fishing capital of the U.S, Islamoroda, FL, there was an endless supply of restaraunts that prepare mahi-mahi. The restaraunts, for a fee, will even prepare your personal catch if you take a fishing excursion and bring it back. Usually, they'll prepare it several ways, too.  If you are ever in Islamorada I highly recommend eating at Lazy Days and having your fish prepared Super Lazy Day Style. It's the bomb!!

  One way to add a lot of flavor without adding a whole lot of extra calories, is topping your fish with salsa. I love corn and bean salsa and tropical salsa. Here is an easy recipe that we tasted at the Cheeca Lodge and Spa on our recent vacation. We brought home a little taste of the Florida Keys with us and it's perfect for summertime:

Islamorada Mango Salsa

• 2 ripe mangos
• 1/2 red onion
• 1/2 yellow, red, green pepper
• 2 T. freeshly squeezed lime juice
• 8 mint leaves

PREPARATION:

  Dice the mango, onion, and peppers into small cubes. Add lime juice. When adding the mint leaves, start with 8 and chop them fine and add to the mix. Adjust the amoiunt of mint to your taste (if you like a little heat and spice, you can add a jalepno pepper). Refrigerate for atleast 2 hours so the flavors have a chance to blend (the longer the better). Once chilled try this tasty recipe as a dip or granish over your favorite fish! Voila!!

Quick and Easy: Chicken Salad for Lunch

Here's a super quick and easy healthy recipe for Chicken Salad. Perfect for lunch.

4 Grilled Chicken breasts finely chopped, or if you are in a hurry 2 cans Kirkland Brand premium chicken packed in water from Costco.
1/2 c. Sliced grapes (I prefer red)
1/4 c. Diced purple onion
1/2 c. Finely Diced celery
1/4 c Raisins
1/2 c. low fat mayo (or you can do 2 Tbls. mayo plus 1/3 c. low fat plain yogurt)
2 tsp. Mrs. Dash seasoning salt
I mix cashew nuts in it as well, but if you are going to refrigerate it and save for later don't add the nuts. The nuts get soggy, so just top them on later.

Dice and mix all ingredients together. It's so yummy you can eat it plain or top it on one slice of Ezekial or whole wheat bread. Other great ideas,  roll it up in a whole wheat tortilla or stuff a pita pocket. Low calorie, and good for you.

What's for Sunday Dinner? BBQ Chicken Salad, YUM!

Here's a great recipe for BBQ chicken salad that a roommate of mine shared with me in college.  It tastes just like the BBQ chicken salad you get from California Pizza Kitchen. Use low-sugar BBQ sauce and low-cal Ranch dressing and you have a healthy, super delicious meal!!

1 lg bottle low cal Ranch Dressing (I like Hidden Valley)
Romain Lettuce
2 Tomatoes-Romas are best
2 Green onion stalks
1 cup Jicama
2-3 TBL Cilantro
2 Corn on the cobs with kernels cut off
1 can black beans (rinsed and drained)
1 cup Monterey Jack cheese (sub low fat cheese)
3 Chicken breats

Grill the chicken breasts and chop into cubes. Mix heavily with BBQ sauce and set aside.

Dice all the other ingredients. Layer all ingredients into a clear bowl starting withthe Romaine lettuce. Top with low-cal ranch dressing and squeeze 1/2 a lime juice on top. Toss Well. Serve Cold. Garnish with curshed tortialla chips. YUMMY and super easy!