Fall is here and this harvest bowl is the perfect recipe to get in the fall spirit. Adding in the sautéed Brussels sprouts makes this bowl super hearty and filling. Brussels Sprouts are part of the cruciferous family and are an excellent source of vitamin C and vitamin K as well as other nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. Give it a try and let me know what you think.
Lemony Pea Pesto
I got this recipe from the Nutrition Stripped Cook Book and fell in love. Super simple and quick to make. Give it a try. ·
1 (10-ounce) bag of Frozen Peas
2 tablespoons of pine nuts
2 cloves garlic
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper
Quick-thaw the peas by blanching in boiling water for 3 minutes. Add all the ingredients in a high speed blender or food processor and there you have it! Store in a airtight container in the refrigerator for up to 1 week.
Pesto Zucchini and Corn Quinoa Salad →
Summer is zucchini season and this is the perfect salad recipe to use if you are stocked up on these beautiful veggies. This recipe is light and simple. Use the pesto recipe I have posted for some extra added protein. Perfect for lunch time or dinner.