Winter Green Goodness Bowl with Brussels Sprouts & Chèvre
This morning while my man and I were making breakfast we (sleepily) got to talking about how there's nothing really big and stressful on the horizon for us this year. Compared to last year, making 2015 a grand journey of bliss and sweetness seems like it'll be a snap. Not even the prospect of getting our bean-to-bar chocolate business off of the ground seems daunting compared to planning our wedding. I'm ready to put some elbow grease into this year. But I plan on keeping the work paced, taking it step by step, finding joy in the work. Keeping an eye out for beauty in the process.
Speaking of our business, here's a little update: we're working with an awesome design team to get our logo and packaging on point and we're searching out pro kitchen spaces in Charlottesville. I feel really lucky to be working with artists to develop this brand. And I can't wait until we find the right space so that we can go pro.
One thing I noticed, looking back at 2014, is that I was so busy that a lot of my meals ended up being avocado + something else. Sometimes just an avocado, or avocado toast. Now I FREAKING LOVE avocado. And I'm perfectly happy to eat it for every meal. But upon reflection I could use a little bit more variation in my diet. A lady cannot thrive upon avocado toast alone. Which means more intentional meals, more thoughtful plant based happenings. More goodness bowls with fantastic dressings. More simple and real, really good food.
So, this green bowl happened! Grounding sautéed Brussels Sprouts and chèvre meet enlightening parsley and nourishing avocado and hemp. Plus a slice of gluten free toast with olive hummus for a pinch more protein. And a glass of water as it's always a challenge to stay hydrated! It's an everyday sort of meal, the sort that comes together quickly and supports a more vibrant day.
- 1 tbsp ghee or coconut oil
- 1 garlic clove, minced
- 1 cup brussels sprouts, quartered
- 1/4 cup white wine
- 1/2 avocado, sliced vertically into wedges
- 1 cup parsley, chopped
- 2 tablespoons fresh plain chèvre
- 1 teaspoon hemp hearts
- coarse sea salt, to taste
- freshly ground black pepper, to taste
- Heat a 9" - 12" cast iron skillet over medium high heat.
- Add ghee/coconut oil and minced garlic.
- Sauté two minutes, then add brussels sprouts and white wine and cover.
- Cook 10-15 minutes, until the wine has cooked off completely and the sprouts are tender and beginning to crisp & brown.
- Remove from heat and place the brussels sprouts in a medium bowl.
- Top with avocado, parsley, chèvre, and hemp hearts.
- Sprinkle with salt and pepper to taste.