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Shredded Lemon and Garlic Brussels Sprouts

Shredded Lemon and Garlic Brussels Sprouts

Mirror mirror on the wall, who is the most stressed of them all?

ME. FINALS PEOPLE. They’re misery in a nutshell. 

But that’s not going to stop me from eating well. 15 minutes can be spared for this pan of deliciousness. 

Coming soon to my blog. Shredded lemon and garlic "Parmesan" Brussel sprouts. If this isn't good, I don't know what is. Did I mention prep and cooking is 15 minutes #veganfoodshare #brusselsprouts #dairyfree #eatwell #eatclean #nomnom #healthydish


The “parmesan” flavor in this recipe comes from nutritional yeast. I started cooking with nutritional yeast about a year ago and it’s a game changer. Some of you are probably thinking ew? What? Yesssss. Nutritional yeast is a fabulous dairy free culinary wonder with benefits ranging from 4 grams of fiber in 2 tbsp to being a great source of folic acid. Not to mention, it gives this dish some nutty flavor and parmesan cheesy goodness, which perfectly complements the lemon and garlic. 


No food processor? No problem! I couldn’t find the right tool for the processor, so I chopped up these little sprouts by hand and it still took me only 6 minutes. FYI, I by no means possess Giada’s incredibly fast chopping skills. I’m more like the little engine that could, it’s a struggle. 

Let’s talk brussels sprouts. They can kind of be a bore right? Brussels sprouts are kind of known as the veggie that scarred children everywhere. The older you get, you are still trying to recover from being forced to eat them as a child. I promise you that if you eat them this way, you may find a new favorite veggie. Gasp.


Also, what a fabulous dish to serve around the holidays! Tis the season to gain 10 lbs. Holiday parties, end of the school year parties and then there’s the kind souls that bring holiday cookies to the office just because. Try serving this as a side dish and you won’t feel the least bit guilty. Maybe you can think of it as balancing out the pumpkin pie and hot coco. It’s green, its lean and most of all it’s delicious! I hope you love this dish and remember to always set aside time to take care of yourself and eat well.

xxx Mary

Shredded Lemon and Garlic Brussels Sprouts
Serves 2
A fabulous and healthy side dish!
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  1. 1 small bag of brussels sprouts
  2. 1/4 cup olive oil
  3. 1 1/2 tbsp nutritional yeast
  4. Juice of one medium lemon (add more or less depending on how much you like lemon)
  5. 1 large clove of garlic
  6. 1 tbsp chopped onion or shallots
  7. Salt and pepper to taste
  1. Chop up the sprouts and sauté them on medium to high heat for 5-7 minutes!
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Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!

But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.

I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.


3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.


How do you upgrade your pesto? Add avocado because what does avocado taste bad with? Nothing, absolutely nothing. I used whole grain quinoa pasta and added chick peas for texture and creaminess. This meal is so so quick and and such a light pasta option. I love fresh basil and I am still holding on to summer flavors even though I’m transitioning into fall foods. Actually I’d make this in the winter too. Enjoy friends! 

Serves 4

1 package of whole grain quinoa pasta

1 can of garbanzo beans

For the pesto

Lots of fresh basil you can choose how much you want to use. I used an entire plant.. Lol.

1/2 tsp garlic powder

1 tbsp olive oil 

1/3 avocado

1/2 tsp pepper 

1/2 tsp- 1 tsp salt (1 is sort of a lot)

1 tbsp vegetable stock 

2 tbsp pine nuts toasted 

1 tbsp chopped onions 

Now this recipe is the definition of simple. Pour everything for the pesto into a food processor or nutri bullet and press pulse. The texture should be creamy. Pour it on top of your pasta and add the chick peas. Bon appetit!

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