Honey Balsamic Brussels Sprouts is a recipe I can not take full credit for! I found a similar recipe a while back, but of course changed up a few things to make it more inline with the CK-way and how we coach our clients to cook in the Clean Kitchen 12 Week Challenge. It is also a perfect recipe to use some of the J. Olive Co. Balsamic Vinegars! This recipe is featured as apart of our Christmas Dinner Giveaway with Corner Market!
2 pounds Brussels sprouts, trimmed and halved
6-8 cloves garlic, thinly sliced
Grated parmesan cheese for topping
1/4 cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
3/4 cup white balsamic vinegar — or any of the J. Olive Co. White Balsamic Vinegars
2 tbs honey (if using J. Olive Co. Balsamic, cut honey by half)
1/2 tsp Red pepper flakes
Preheat the oven to 400 degrees F.
Trim and halve brussels sprouts.
Toss the brussels sprouts with oil in a mixing bowl; season with salt and pepper.
Spread brussels sprouts out on baking pan in an even layer. I like to lay flat side down.
Roast brussels sprouts about 35 minutes, until tender and a few burnt edges.
Meanwhile, combine the vinegar and honey in the saucepan and whisk until
Combine in a sauce pan, white balsamic, red pepper flakes, and honey.
Simmer over medium-high heat, whisking occasionally, until slightly syrupy, about 10 minutes or less.
Remove from the heat and let cool. The balsamic will thicken as it cools down.
Transfer the Brussels sprouts to a platter; drizzle the Honey Balsamic on top and sprinkle with parmesan cheese.
Drinking vinegar mixed in water has long been used to help aid in digestion. For me personally, I know if I eat a big meal that doesn’t agree with me I can drink a little vinegar tonic and it helps my system.
I started thinking about this idea because I like to drink an Apple Cider Vinegar Tea occasionally. ACV is known for it’s health benefits, but did you know that other fruit based vinegars are just as beneficial? Mixing J. Olive Co White balsamics and water are very popular with clients, but why not the darks too?!
Let’s holiday this up and get cozy! It taste and smells like Apple Cider! You could even substitute the maple out for other J. Olive Co. Balsamics!
Healthy Halloween Treats for kidHalloween parties can be super simple and super cute! We know this season is full of temptation—snacking on candy every other minute. Even if you do not have the will power of a saint, you can still do damage control with throwing in a few “healthier” options when it comes to celebrating the holiday. And we want to show you how!
My family and I are starting a new tradition, Christmas Eve Brunch, and I think it is a fantastic idea! And though we will have some not-so-CK-food items, there is still a way to sneak some CK Recipes in there that are just as tasty! So if you are trying to lessen the damage done by the holidays without sacrificing taste, here are some ideas you can use for your Christmas morning breakfast — or brunch! Find more brunch ideas in Clean Kitchen: The Cookbook!
My mother is accredited with this beautiful creation! Its a fruit pizza recipe re-vamp! Having just completed the Clean Kitchen 12 Week Challenge herself, she took on re-vamping a cookie recipe to make a fruit pizza for a holiday party. It was fantastic and beautiful! Even the kids gobbled this one up. We did make some tweaks to her cookie recipe by replacing 1.5 cups of almond flour with oat flour to cut down on some of the fat. If you only have almond flour, then by all means just use that. Let us know how yours turns out!
By Lorraine Siders
2 tbs coconut oil
2 tsp vanilla extract
1/4 cup honey
1 1/2 cup oat flour
1 cup almond flour
1/2 tsp baking soda
1/8 tsp salt
Icing ingredients – mix together and set aside.
1 (8 oz) pkg Greek Yogurt Cream Cheese, softened
About 1/4 cup of granulated Truvia sugar substitute
1/2 tsp vanilla extract
1-2 teaspoons of lemon or lime juice
fresh mint to garnish
Preheat oven to 325 degrees
Line a pizza pan with parchment paper.
In a medium bowl, beat egg until frothy, add coconut oil, honey, and vanilla. Mix well.
Add baking soda, oat and almond flour and mix until combined.
Take the dough and flatten it with your hands on the parchment paper lined pizza pan. The dough was a little sticky, just do your best. It is going to be covered with icing and fruit anyway!
I then used a large round drinking glass to cut out the inner ring. Added the inner ring portion back into the newly shaped “wreath” on all sides.
Bake for 15-18 minutes or until the bottom of the cookies are golden brown.
Cool completely before adding your cream cheese icing mixture.
Arrange fruit on top of your cream cheese mixture. We used strawberry, blackberries, blueberries, raspberries and kiwi. Add fresh mint to garnish.
In food processor chop pineapple, add cranberries and pulse until berries are chopped. Add zest of orange. Peel and section orange. Add orange sections to food processor squeeze in juice of orange. Add Balsamic. Pulse food processor approximately 10 times. Best served the next day after flavors meld.
Green Bean Casserole is a classic holiday staple. In this Clean Kitchen version, we substituted healthier ingredients to create the same flavors everyone loves. We call this a “recipe re-vamp,” something teach all our clients to do in the Clean Kitchen 12 Week Challenge.
A little fair warning, unlike most of our recipes, this is a multi-step process and a Labor of Love! I recently spent the day with my mom learning how to make her cornbread dressing. It is my favorite thing about Thanksgiving. Luckily my re-vamp was a win in my book!
First start with the CK Cornbread (sans jalapeños) recipe found in Clean Kitchen: The Cookbook.
CK Cornbread Ingredients
1 1/4 cup Egg Beater Whites
2 whole eggs
1/2 cup cottage cheese or plain greek yogurt
1/4 cup coconut flour
1/4 cup self-rising cornmeal (can also omit coconut flour and use 1/2 c cornmeal)
1 tbsp butter
CK Cornbread Directions
Preheat oven to 400 degrees.
Combine all ingredients but butter in the food processor.
Melt butter in hot oven in the cast iron skillet.
Pour batterinto hot pan, bake 30 minutes.
Cool on wire rack.
Then start in a stock pot for dressing veggies:
2 medium onions
5 stalks celery
salt and pepper
Chop onions and celery in food processor. Put vegetable mixture in a stock pot and cover with a good amount of water. Season water and simmer for an hour. Set aside to cool.
When cornbread and veggie mixture are both cool, tear and crumble cornbread in a large bowl. Add 5 cups of veggie mixture with liquid to the cornbread. Add 6 eggs. 1/2 cup chopped green onion and 1/4 c fresh chopped parsley. Mix well with hands or with a mixer on low.
Pour into a greased 9×13 lasagna pan and bake at 350 for 45 minutes or until center is set and edges are browned (could be an hour or more depending on your oven)
Shipping and discount codes are added at checkout.