Roasted Brussel Sprouts


  • 1/4 cup fresh lemon juice
  • 3 tbsp pure maple syrup
  • 1 tbsp extra light olive oil
  • 2 tsp fresh thyme leaves, whole (if small and tender) or finely chopped
  • 32 Brussels sprouts (about 2 pounds)
  • 2 tbsp canola oil or other high heat oil


  1. Preheat your oven to 500 degrees.
  2. Mix the lemon juice, maple syrup, olive oil and thyme leaves in a small bowl.
  3. Trim off the ends of your Brussels sprouts and cut them in half.
  4. Make sure to save any leaves that fall off in the cutting process. You can use them to make Brussels sprout chips!
  5. Put your Brussels sprouts in a bowl and toss them with the canola oil.
  6. Dump them out onto a small, rimmed baking sheet and arrange cut side down. Season with salt and pepper.
  7. Add one tablespoon of water to the pan and cover tightly with foil.
  8. Put them in the oven for 10 minutes, then remove the foil and cook for an additional 10 to 15 minutes or until the Brussels sprouts are browned. My husband says they just looked burned at this point but I love the crispy, charred pieces.
  9. Throw them back in a bowl and toss with two tablespoons of the dipping sauce.
  10. Put them on a plate with the rest of the dipping sauce in a small bowl and you’re all done!

Read more:


Protein Pancakes

Protein Pancakes
6 whole eggs or combination of whites
1 cup fat free or low fat cottage cheese or plain regular or Greek yogurt
1/4 ground flaxseed or oatmeal or flour
1 teaspoon vanilla
A dash of salt
A dash or several drops of Stevia to taste
Berries to taste
Whipped cream to taste
Blend all ingredients. Pour 1/4 cup on griddle. Brown both sides. Top with berrys and smother with whipped cream. Enjoy!

Red Wine Beef Stew with Potatoes and Green Beans;postID=766320983594280661

Red Wine Beef Stew with Potatoes and Green Beans
Recipe courtesy of Dave Lieberman
Recipe courtesy Dave Lieberman
Red Wine Beef Stew with Potatoes and Green Beans Total Time:
2 hr 20 min
Prep:20 min
Cook:2 hr


Yield: about 10 servings Level: Intermediate
2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed
Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.

Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.

Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.

Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.