Shredded Brussels Sprouts Salad + Maple Dijon Vinaigrette.

Hi hi hi!

Sorry I disappeared for a second there. I was trying to revel in every glorious minute of the long weekend. I don’t know about you, but I managed to stuff my face for about 4 days straight and I don’t even feel badly about it…

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However! I am a firm believer in maintaining a balance during the holidays. Don’t get me wrong, indulge in those cookies and pies because it only happens once a year and life is short. All I’m saying is like, have a salad before your dessert, or hit the gym before you shovel in all those mashed potatoes. You feel me?

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I made this salad as a side dish for Thanksgiving and made it again for dinner last night because it was that good. It absurdly healthy, but tastes decadent in the best ways. Plus, it’s a crowd pleaser and my family can vouch for that! With parmesan, pecans, dried cranberries, and a pear, it barely even tastes like a salad and/or brussels sprouts and also comes together in about 5 minutes. Have i convinced you yet?!

Shredded Brussels Sprouts Salad

1 lb. brussels sprouts

1/4 cup dried cranberries

1/4 cup shredded parmesan cheese

1 pear, diced

1/4 cup chopped pecans

1 large shallot, thinly sliced

  1. With a knife, cut the hard ends off the sprouts. “Shave” them by carefully slicing them as thinly as possibly (without chopping any fingers off!). Keep any outer leaves that fall off intact.

2. In a large bowl, toss together the remaining ingredients. Pour on dressing immediately and serve, or store in a container in the fridge for up to 3 days undressed.

Maple Dijon Vinaigrette

1 tbsp maple syrup

1 tbsp dijon mustard

2 tbsp olive oil

2 tbsp balsamic vinaigrette

salt + pepper to taste

1.In a small bowl, combine all ingredients. Whisk to combine. Pour over salad and serve immediately, or store in a mason jar in the fridge for up to 3 days.

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See you again soon, friends. Have a great week!

xo Jordan

Quinoa Falafel Burgers with Mediterranean Salsa.

Yay! It’s Friday! Friday is here! We made it!

To celebrate, I’m spending the afternoon in the kitchen whipping up some veggie burgers for dinner. These patties are absolutely packed with protein, flavor and fresh ingredients. They also take all of 15 minutes to make (not including baking time) because you literally stick everything in food processor and press go.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

I know I recently did another mediterranean-inspired recipe, but something about basil and tomato scream summer to me so I’ve been all about them lately! I’m also super into veggie burgers these days since I don’t have a grill…so as much as I want to sink my teeth into a juicy burger, that’s not exactly an option until I head home to New York at the end of the summer! Then it’s BBQ’s all day everyday.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Quinoa Falafel Burgers

2/3 cup cooked quinoa

1 can chickpeas, rinsed and drained

1/2 cup whole wheat flour or rolled oats

2-3 cloves of garlic

1/4 cup chopped basil

1 egg

1/2 tsp salt

1/2 tsp pepper (I used red since I don’t like black!)

1/2 tsp dried oregano

1/4 cup roasted red pepper

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper.

2. In a food processor, combine the quinoa, chickpeas, flour (or oats), and garlic. Pulse until crumbly. Add the egg, basil and spices just until it resembles a chunkier version of hummus.

3. Transfer the mixture to a large bowl, add the red pepper and stir to evenly combine.

4. Shape the mixture into medium-sized patties of about 1/2 inch thickness (should make about 5 burgers depending on how large or small you make them).

5. Bake for 15-20 minutes, or until set. Serve immediately with Mediterranean Salsa or store in the fridge in an airtight container for up to 3 days.

Mediterranean Salsa

1 cup chopped roma tomatoes

1/4 cup chopped kalamata olives

1/4 cup finely chopped red onion

1/4 cup chopped basil

1 tbsp red wine vinegar or lemon juice

1/4 cup feta

1/4 tsp sea salt

  1. In a bowl, combine all ingredients and stir. Serve immediately on top of Falafel Burgers or store in the fridge in an airtight container for up to 3 days.

Dancing for Donuts | Quinoa Falafel Burgers with Mediterranean Salsa.

Enjoy, y’all and have a great weekend!!!

xo Jordan