Pomegranate & Pistachio Braised Brussels Sprouts

Getting kids to eat, and better yet, like Brussels sprouts is about as hard as its been for me to take Donald Trump seriously in politics. It's probably not going to happen- it's a love it or leave it sort of situation with these mini cabbages. 

But I'm here to tell you that I got the kids to eat Brussels sprouts and say "I sorta like them" with this recipe- which is a huge (Donald trump voice) deal in my books!! 

Not changing my mind on the ridiculousness that is DT- but if you're on the fence about Brussels sprouts- give this recipe a try- it's really easy and it's definitely a vegetable game changer! 

Pomegranate & Pistachio Braised Brussels Sprouts 

Fridge:

1 lb (about 4 cups) Brussels sprouts, bottoms cut off and sliced in half

3/4 cup pomegranate juice 

3/4 cup apple cider

1/2 cup pomegranate seeds

1 tsp fresh sage, minced 

Counter:

1/3 cup shallots, minced 

1 garlic clove, minced 

Pantry:

2 tbs maple syrup

1 tbs apple cider vinegar

1/3 cup pistachios, chopped 

1/2 tsp salt

Fresh pepper to taste 

Tools:

Casserole dish 

Aluminum foil 

Small bowl

Whisk 

Mixing spoon 

Cutting board 

Chopping knife 

Measuring cups/spoons 

Preheat oven to 375 degrees. 

Place Brussels sprouts in the casserole dish. Spread evenly. 

In small bowl add pomegranate juice, apple cider, maple syrup, apple cider vinegar, shallots, garlic, sage, salt and pepper to taste. Whisk it all together well. Pour this mixture over the Brussels sprouts. 

Cover casserole dish with aluminum foil and place into heated oven. Bake for 30 minutes covered. Remove aluminum foil and add pistachios. Mix everything again before placing back into the oven. Bake for another 30 minutes uncovered. 

Remove from oven and allow to cool for 5-10 minutes before adding the pomegranate seeds. Serve warm or at room temperature. Enjoy! Xo

Persimmon & Pomegranate Bread

I will admit that I have never cooked with persimmons until today. I have had them in salads but that's about my extent of my knowledge and use. Shame on me! Now that they are in season- I'm going to try to use them more often. I have also been wanting to add pomegranates to a bread/muffin for a while now to see if the crunch with make up for not using nuts (my boss is allergic). And I will say that the combo of these two winter fruits make quite a tasty treat! Now I want to try persimmon ice cream with pomegranate syrup. On the to-do list! 

Persimmon & Pomegranate Bread

Fridge:

1/4 cup butter, melted

2 eggs 

1 cup pomegranate seeds*

2 cups ripe persimmon, puréed 

Pantry:

3 cups ap flour

1 cup white sugar

1/2 cup brown sugar 

1/2 tsp vanilla extract 

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon 

1/8 tsp ground ginger

1/8 tsp ground nutmeg 

1/4 cup canola oil

Canola oil spray 

Tools:

Bread baking tray 

Electric hand mixer 

Spatula 

Measuring cups/spoons 

2 medium bowls 

Preheat oven to 325 degrees. Spray your bread tray with canola oil. 

In one bowl add flour, both sugars, baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Mix well. 

In the other bowl, add the persimmon puree, eggs, vanilla extract, melted butter and canola oil. Use your electric hand mixer to blend well. 

Pour 1/2 the dry bowl into the wet bowl. Mix with electric mixer until combined. Then add the rest of the dry ingredients to the bowl. Mix well again. Using the spatula, hand mix in the pomegranate seeds. 

Pour the batter into the greased baking tray. Place into the oven and bake for 55 to 1 hour 10 minutes. The top should be a medium brown and a toothpick should come out clean when pricked into the center. 

*A great way to get pomegranate seeds out of a pomegranate is to cut the pomegranate into four pieces on a plate, the juice can stain boards. Put a colander into a large bowl and fill it with water. Put the four pieces into water and pull the seeds out. The white pith of the pomegranate floats and is easier to remove this way as it separates from the seeds. Once the seeds are out and you have removed the pith, you can lift the seeds out with the colander- takes all of five minutes! 

Blueberry Pomegranate Chia Muffins

My lovely friend Catherine- author of the stylish blog Chic Geek- called me last week asking me to make her a high protein super healthy breakfast and snack muffin. Normally I'm not into baking insanely healthy- I can do a normal level of healthy but adding no sugar to a muffin is tough for me. But I would do anything for Ms. Chic Geek so she came over and I created a crazy super healthy muffin for her to snack on all week. She loved them!!

Make these healthy muffins while perusing Catherine's awesome fall must-see items! 

Blueberry Pomegranate Chia Muffins 

Fridge:

1/2 cup of applesauce (we used our homemade recipe) 

3/4 cup coconut milk (we used canned) 

1/2 cup blueberries

1 egg 

Pantry:

1 1/2 cups whole wheat flour 

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1 tsp vanilla extract 

1/2 cup coconut oil, room temperature (liquid form)

2 tbs local honey

1/2 cup dried pomegranate seeds 

1/2 cup raw almonds minced- plus extra for sprinkling on top 

1/4 cup of chia seeds 

Tools: 

Greased or lined muffin tray 

2 medium mixing bowls

Mixing spatula

Whisk

Ice cream scoop or large spoon 

Measuring cups/spoons 

Preheat oven to 350. Grease muffin tray or line with paper liners. 

In one bowl add coconut milk, egg, coconut oil (microwave for 10-15 seconds if you need to make it liquid), vanilla extract, honey and applesauce. Whisk well.

In separate bowl add whole wheat flour, baking soda, baking powder, salt, chia seeds, ground ginger and ground cinnamon. Mix well. 

Add the liquid bowl to the dry bowl and combine well. Once mixed together- add pomegranate seeds, blueberries and almonds. Mix until just combined. Using the ice cream scooper fill the muffin trays about 3/4 full. 

Sprinkle extra chopped almonds on top and then place in the oven and bake for 24-28 minutes or until the tops are golden and slightly spongy to touch. 

Remove from the oven and allow to cool for 10 minutes before enjoying! 

And if you're anything like me aka addicted to sweet things- I would add 1/4 cup of sugar before baking for some sweetness. But that's just me!! 

Be good- stick to Catherine's recipe! She did an excellent job as my sous chef!! Thanks CC! Xo