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Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari ·

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

Brussels Sprouts with Bacon, Dates & Apples

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Brussels Sprouts with Bacon, Dates & Apples

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

Brussels Sprouts with Bacon, Dates & Apples

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Brussels Sprouts with Bacon, Dates & Apples

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always  better with bacon.

Brussels Sprouts with Bacon, Dates & Apples

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Brussels Sprouts with Bacon, Dates & Apples

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

Brussels Sprouts with Bacon, Dates & Apples

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Print
Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

  • 1 cup brussels sprouts, halved and stems removed
  • 1 tbsp olive oil
  • salt and pepper
  • 2 slices center cut bacon, chopped
  • 4 dates, pitted and chopped
  • 1/2 apple (honeycrisp, gala, whatever you like)
  • For the balsamic glaze (optional):
  • 1/2-1 cup good quality balsamic vinegar

Instructions

  1. Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
  2. Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
  3. Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
  4. Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
  5. At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
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Filed Under: Appetizers, Drink & Dish, Fall, Gluten-free, Holiday & Seasonal, Paleo, savory, Side Dish · Tagged: apples, bacon, balsamic glaze, brussels sprouts, dairy free, dates, drink and dish, fall, fruit, gluten free, recipe, side, side dish, vegetables

Samoas Donuts {vegan}

March 1, 2013 · by Ari ·

Samoas Donuts #vegan

It’s here. The season I love to hate. Or hate to love. Yes, definitely hate to love: Girl Scout Cookie Season.

Samoas Donuts #vegan

For the past few years, I’ve avoided purchasing any all together, but this year a special girl in my life was selling them, and I just couldn’t let her not win the special prize for selling the most boxes, right???? But really, girl scout cookies happen only once a year, and the two boxes I purchased aren’t going to be the end of the world, as long as I don’t eat them all in one sitting. In fact, I’m proud to announce that a week in, and only one box has even been opened!

Samoas Donuts #vegan

This is what we call MASSIVE WILLPOWER over in my house. Plus, now that I have these donuts, that opened box of samoas isn’t drawing me in quite so heavily. The unopened thin mints in my freezer? Well, that’s an other story. Those long tubes of cookies are portion control’s worst nightmare. Oh, you say all of these delicious cookies come in 2 tubes? Well, clearly one tube is a “serving”, right?

Samoas Donuts #vegan

I’m actually trying to save them for when I decide just how I want them to be a part of a cupcake, or milkshake, or cookie inside of a cookie.

Samoas Donuts #vegan

So how did I make these indulgent cookies into a completely vegan, and health(ier) dessert? Well, the donut part was easy. I have a pretty basic donut recipe that I love, and it didn’t require too much tweaking. Chocolate and coconut? Piece of cake. I don’t even buy that sweetened coconut. I love the finely shredded unsweetened low fat stuff. You can, of course, use whatever you want, but if I can get that delicious coconutty taste without the added sugar, I’ll take it!

Samoas Donuts #vegan

The caramel portion was tricky. I’ve seen date caramel all over the internet, and I’d been dying to try it. Dates are so sweet and gooey that it seemed like they could definitely do the trick! So I got out the food processor, played around, heated the mixture on the stove a little to get that extra-gooey effect, and voila! Now, I’m gonna be real with you here. It doesn’t just just like that gooey buttery caramel we’re all used to and love. It is not an exact replica, but it does give you a sweet, caramel texture with no added sugar. I could have just eaten it with a spoon if I didn’t have donuts to make!

Samoas Donuts #vegan

And not just any donuts–ultra soft, pillowy donuts that taste like biting into a sweet, fluffy cloud. I don’t know why anyone fries these things when they bake up perfectly soft and sweet on their own. Add rich, bold dark chocolate, and you have everything you could ever need in a dessert.

**Note: To get closer to the Samoas look, you can also coat the bottom in chocolate, but I was trying to keep this light, so I just drizzled it on the top. Also, you can totally drizzle it in a straighter line for the resemblance  I tried…we all have our strengths and weaknesses 😉

 

Samoas Donuts

yield 6 donuts

  • 1 cup white whole wheat flour
  • 3 tbsp sugar
  • 3 tbsp dark brown sugar, packed
  • 1 tsp baking powder
  • 1 tbsp corn starch
  • dash salt
  • 3/4 cup unsweetened almond milk, divided use
  • 1 tsp vanilla extract
  • 1/2 tbsp melted coconut oil
  • 20 pitted dates (and water for soaking)
  • 2 tbsp reduced fat unsweetened shredded coconut
  • 1/4 cup dark chocolate chips
  • 1/2 tsp coconut oil, at room temperature

Directions:

  1. Preheat oven to 325. Spray a donut pan with nonstick spray, and set aside.
  2. Place dates in a bowl and cover with hot water. Allow to soak while you prepare the donuts.
  3. In a medium bowl, whisk together flour, sugars, baking powder, corn starch and salt. Stir in 1/2 cup + 2 tbsp almond milk, vanilla and melted coconut oil. Gently stir until ingredients are just combined.
  4. Evenly divide batter between 6 donut molds. Smooth out tops. Bake for 10-12 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely in molds.
  5. Transfer dates + 2-3 tbsp of water from soaking to your food processor. Process until dates begin breaking down to more of a paste, about 2-3 minutes. Add a pinch of salt (you can also add a dash of vanilla extract if you’d like) and 2 tbsp almond milk. Continue to process until a caramel texture forms, about 2-3 minutes.
  6. Transfer mixture to a small saucepan, and cook on medium-low heat for about 5 minutes whisking constantly. Return back to the food processor, and blend again for about one minute.
  7. Top donuts with date caramel sauce, followed by a heavy pinch of coconut.
  8. Melt chocolate and room temperature coconut oil in the microwave for about 90 seconds, stirring every 20-30 seconds. Transfer melted chocolate to a large ziplock bag. Snip off the corner of the bag, and drizzle chocolate over donuts. Allow to cool completely. Store in an airtight container for 5-7 days.

Filed Under: Breakfast, Dessert, Donuts, Holiday & Seasonal, Vegan · Tagged: caramel, chocolate, coconut, dates, donuts, doughnuts, girl scout cookies, samoas, vegan, whole grain

Oatmeal Raisin Cookie Dough Bites

February 15, 2013 · by Ari ·

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

Today I want to tell you about how embarrassing my busband is.

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

Yesterday he got into an argument with a lady at the store. Apparently, she gave him a dirty look, and he thought this was a good reason to cause a scene and argue with her right in the middle of the grocery store. Clearly, he’s really mature. 😉

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

Luckily, I wasn’t with him. I only felt embarrassed hearing the story. You see, he is totally the type to just say whatever is on his mind, which is, like, the opposite of me. I am the type that when I say the wrong thing, I still think about it, and analyze it months later.

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

I suppose I should be less embarrassed, and more grateful that I have a husband who never minds running out to the store for whatever crazy ingredients I need at the moment. You see, I am also the type of person who forgets everything. I’m really type A about some things, but not normal things. I make lists, but I don’t follow them. I hate mess, but I’m messy. Sometimes, I don’t even understand myself!

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

You know what else I don’t understand? Dates. How do they make things so sweet, and delicious when you don’t add any sugar??? And WHY HAVE I NOT BEEN DOING THIS FOREVER AND EVER????? The thing is, my sweet tooth has gotten totally out of control, and I’m not running right now to at least balance out all the sugar I want to eat ALL THE TIME, so something needs to give. My friend Heidi is always making all sorts of delicious treats that are only sweetened by dates, then the other day Sally made some that looked amazing too.

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

Then, I went to Whole Foods, and they had samples of something pretty similar, and it literally tasted JUST LIKE COOKIE DOUGH. I looked at the ingredients, took it as a sign, and went right home to my food processor.

Oatmeal Raisin Cookie Dough Bites #vegan #glutenfree

You guys, THEY TASTE JUST LIKE COOKIE DOUGH!!! Not like the “oh these taste pretty good for healthy food” or in the way a Larabar says it tastes like cookie dough, but really just tastes like a delicious snack; no–these taste like legit cookie dough, and the 8 that came out of my batch lasted about a day. Soft, chewy, cinnamony goodness that is totally good for you. I’m in so much love. I made these Wednesday, and it took me all of 36 hours to share them with you!

 

Oatmeal Raisin Cookie Dough Bites

yield 8

  • 3/4 cups chopped pitted dates
  • 1 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1 tbsp almond butter (or peanut butter, or sunflower butter, or whatever kind you like)
  • 1 tbsp chopped roasted almonds (or any nut of choice)
  • pinch salt
  • 1 tsp cinnamon
  • 2 tbsp rolled oats (use gluten-free if that’s important to you)
  • 1/4 cup raisins
  • finely shredded reduced fat unsweetened coconut for rolling (optional, but recommended)

Directions:

  1. Blend dates and extracts in your food processor until they form a sticky ball, about 4-5 minutes. Add almond butter, and continue to process until combined. Add almonds, salt, cinnamon and oats, and process for 1-2 more minutes, until everything is sticking together.
  2. Remove dough from food processor. Use you hands to fold in raisins.
  3. Roll dough into 1″ balls. If desired, roll in coconut. Store in an airtight container for up to 1 week.

 

Filed Under: Dessert, Gluten-free, Snacks, Vegan · Tagged: cookie dough, dates, dessert, gluten free, no bake, nuts, raisins, snack, vegan, whole grain

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