Loads of rice and roasted brussels sprouts for dinner! 🌱🍚👅 The shredded brussels are from Trader Joe’s. I seasoned them with chili powder, cumin and black pepper and roasted them on parchment for 15 minutes at 400F. No oil or salt needed! And I LOVE this peanut coconut sauce from Whole Foods. I poured every last drop on this plate and licked the bottle clean. No shame!! Try it and thank me later 😜
#vegan #healthy #instafood #cleaneating #healthyeating #vegansofig #whatveganseat #plantbased #veganfoodshare #veganfood #veganfoodporn #healthyfoodshare #veganism #hclf #veganlife #rawtill4 #vegansofinstagram #highcarb #veganlifestyle #poweredbyplants #starchsolution #highcarblowfat #starchivore #rawtillwhenever #rice #brusselssprouts #peanutsauce

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Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
¾ cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 ½ Tbsp Brown Sugar
1 ½ Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

First Brussels sprouts this autumn together with some seeds and potato wedges.

#brusselssprouts #inseasonveggies #whatveganseat #veganfoodshare #veganshares #vegansofig #veganfoodpics #veganfoodporn #foodinspiration #vegan #veganism #eatclean #cleaneating #abundance #autumnfood #lunchathome #veganlunch #plantbased #powerbyplants #plantpower

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Creamy Parmesan & Brussels Sprouts Spread

12oz raw Brussels Sprouts
2 cups Milk
1 cup Parmesan Cheese, finely grated
1 Tbsp Butter
1 Tbsp Flour
½ tsp Lemon zest

In a saute pan, melt butter.  Add flour and whisk together, forming a rue.  Add milk to pan and mix with rue, bringing to a boil.  Chop Brussels Sprouts into ribbons, discarding any thick stems.  Continue to stir as sauce thickens.  Add cheese and stir in. Season to taste with salt.  Stir in lemon zest.  Spread on toasted bread and serve hot.

A bounty of Brussels!

#divein #vegan #vegansofig #life #fresh #delicious

@Regrann from @texasfarmersmarket - @engelfarms has strawberries and Brussels sprouts. Which one would your Valentines prefer? #farmersmarket #eatlocal #austin #atx #brusselssprouts #strawberries #Regrann (at Texas Farmers’ Market at Lakeline)

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This Brussels sprouts appetizer is sure to please - and run out quick!

See the recipe below:

(1) Halve 1 ¼ lb Brussels sprouts and line on a baking sheet covered with tin foil, cut-side down. (2) Evenly drizzle with olive oil, salt & pepper. (3) Bake at 400 degrees for 18 minutes. (4) Remove from heat, flip, drizzle with ¼ c balsamic reduction, and sprinkle with ½ c thyme. (5) Return to oven and bake 10-15 minutes.

I woke up late (and super hungry!) today so my breakfast is more lunch-like: baked chippies with Brussels sprouts, bell peppers and onions, with Sabra hummus on the side to dip. I baked the potatoes at 425F for 45 minutes. The Brussels were frozen ones from Trader Joe’s. I prefer these because they are smaller, tender, and taste better than using fresh ones. I simply add them to the pan after sautéing onion over moderate heat, throw in a splash of water and cover it so the steam cooks them through. I added the bell peppers at the end and sautéed them briefly (just to make sure they kept their vibrant color). I used black pepper, powdered coriander, cumin, garlic, and chili powder to flavor this dish. No salt or oil! Yum 😋
#vegan #plantbased #highcarb #hclf #highcarblowfat #starchivore #starchsolution #whatveganseat #veganfoodshare #rawtil4 #poweredbyplants #healthy #veganism #cleaneating #vegansofig #veganfood #veganfoodporn #veganlife #vegansofinstagram #napa #california #travel #vegantravel #nomad #brusselssprouts #chippies #chips #bakedfries #potatoes #traderjoes (at Find me on Facebook: Vegan Nomad Chick🍓)

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Started off this morning beautifully teaching the 8 AM power vinyassa flow class- few things make me as happy as teaching yoga, especially long 90 minute classes when I can really take my time through each posture!

Followed that up with a great but short expedition to the farmer’s market for…

two beautiful “brussel-babys” (because we carried them like a baby so we didn’t accidentally break them off haha)
½ pound shiitakes (risotto coming on minute kitchen this week)
Pack of leaks (for soup)

Total of $12.50

Any other great market hauls out there today? Dont forget to check out my guide to making the most of your local market (with 3 free printables to help!) too! :)

#buylocal #farmersmarket #fresh #brusselssprouts #sopretty

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Shaved Brussels Sprouts Salad with Moliterno Black Truffle Pecorino, Toasted Hazelnuts & Meyer Lemon Dressing (inspired by The Frisky Oyster)

Meyer Lemons are rounder, sweeter and less acidic than traditional lemons, as well as a deeper shade of yellow.  Both Brussels Sprouts and Meyer Lemons are harvested during the winter, so this is a great seasonal salad. 

1 pound Brussels Spouts
2 ounces Black Truffle Pecorino (use plain pecorino if you’d like)
1/3 cup Hazelnuts
2 Meyer Lemons
1 Tbsp Sugar
1 Tbsp Water 
2 ½ Tbsp Olive Oil 
Freshly ground Black Pepper

Preheat oven to 350 degrees.  Spread hazelnuts on a baking sheet and toast in the oven until brown (tip: if they still have skins, after you’ve toasted them, add them to a paper bag and rub the outside of the bag until the skins fall off.)  

Remove lemon zest using a vegetable peeler.  Scrape any remaining pith (white substance) from the zest with a knife and discard. Bring a pot of water to a boil and blanch zest for 5 minutes. Juice lemons (with pulp) into a bowl (or a blender if you have one).  Add blanched zest, sugar and water.  Using a hand blender, blend ingredients until smooth. Continue blending and add 2 Tbsp olive oil in a steady stream.  Blend for another minute or so and set aside.  

Using a knife or mandoline, chop Brussels sprouts into thin ribbons, throwing out the thicker stalks.  In a bowl, toss with a 1 Tbsp Olive Oil to coat.  Season with salt and black pepper.   

Pile Brussels Sprouts on a plate. Use a vegetable peeler to shave pecorino onto salad.  Drizzle lemon dressing around the edges of the salad (you don’t need much!) and sprinkle with toasted hazelnuts.  

If you like the kimchi in our January salad, then you’ll love this healthful snack. Kimchi, one of our health food trend predictions for 2014, contains nearly half of your daily vitamin C, which will help keep you well during these colder months.  As always, we like to keep things local and use No. 1 Sons kimchi in DC and Philly, and Kimchee Pride in NY and Boston.


  • 2 cups of of brussels sprouts (roughly ½ lb.)
  • ½ cup kimchi
  • 1/3 cup carrots, julienned 
  • 2 tbsp green onions, sliced
  • 1 tbsp grapeseed oil
  • 1 tbsp sesame seeds
  • 1.5 tsp sesame oil
  • Sriracha, to taste


  1. Heat grapeseed oil in large steel pan or wok to high temperature
  2. Slice brussels sprouts in half and remove outer shells
  3. Place brussels in hot pan with oil and toast until browned, or lightly charred
  4. Add sesame oil and mix to coat brussels sprouts
  5. Put kimchi and carrots in pan for 10-15 seconds to warm. Toss with brussels
  6. Remove vegetables from pan and place in serving bowls
  7. Garnish with sesame seeds, green onions, and sriracha if desired

Yields 3 servings. Approximate calories per serving: 130.