Brussels Sprouts Caesar

Roasted Brussels Sprouts with Caesar Salad – oh yeah!

  • 2 cloves garlic
  • 3/4 c cashews, soaked in hot water for 20 min
  • 3/4 c c water
  • 1 pitted medjool date
  • 4 tbsp nutritional yeast
  • Zest and juice of one lemon
  • 1 tbsp Apple cider vinegar
  • 1 tsp pepper
  • 1 tsp Dijon

Combine in a food processor until smooth and chill.

The Parm

  • 2/3 c raw cashews
  • 1/4 c nutritional yeast
  • 1 tsp salt

Pulse in a food processor until it is like fine crumbs.

Brussels Sprouts

  • 2 tbsp olive oil
  • 2 lbs Brussels sprouts, halved
  • Salt and pepper
  • 2 tbsp capers, drained
  • 1 c coconut bacon
  • 1/4 c “The Parm”
  • Lemon wedges

Preheat oven to 400.

Toss the Brussels Spouts with olive oil, salt and pepper and roast for 30 – 40 minutes until they start to brown, stirring a few times.

Toss with dressing and sprinkle with The Parm and coconut bacon.

Serves 4.

Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).

Grilled Chicken Caesar

So easy – just light the grill and let it do the work.

1 lb chicken thighs

Salt and pepper

2 heads of romain, sliced in half

1 slice of french bread

Tomatoes, quartered

Dressing can be found here

Olives

Grated Parmesan

Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.

Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.

Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.

Serves 2 – 4.