Roasted Brussels sprouts . Heat oven to 400degrees. Mix 3 tbs balsamic vinegar 2 tsp olive oil and pinch of salt.
Time to bring in positive people and get rid of the negative ones. #lifelessons #PositiveThoughts #positivepeople #motivationalquote #peacedeserved
Roasted Brussels sprouts . Heat oven to 400degrees. Mix 3 tbs balsamic vinegar 2 tsp olive oil and pinch of salt. Toss Brussel sprouts in mixture. Place on baking sheet and roast 30-35 min and enjoy. I used cherry balsamic vinegar it’s my favorite. #wholefoods #paleo #healthylifestyle #healthyfoodcantastegreat
Sautéed slaw mix zucchini and oyster mushrooms in olive oil the finished with a bit of cherry balsamic vinegar that can be paired with any meat/fish I want. #healthyfoodcantastegreat #healthylifestyle #nutrition #wholefoods #paleo
#Repost from @whole30recipes
Hi Whole30 friends, it’s Brooke of @bitsofbbskitchen here with my last post of the week!! You guys, this is my favorite salad and I have been eating it on repeat over here! This is the perfect combo of sweet, and leafy, and fall infused.. You will love it!
Fall harvest salad:
4 heaping cups of leafy greens
1 cup of chicken
1 Apple, diced
1 pear, diced
1/2 c of pecans
1/2 c red onions
1/4 c raisins (be sure they are Whole30 compliant!!) Assemble together in a large bowl.
Balsamic dijon dressing:
3/4 c oil (olive or avocado works best!)
1/4 c of balsamic vinegar
1 TBS of minced garlic
2 TBS of dijon mustard (read your labels closely- be sure it’s compliant)
Add to a bowl and whisk together to blend or place in a small blender and blend until emulsified.
Poor over salad and enjoy!
Thanks you all so much for having me this week- don’t forget you can follow me over at @bitsofbbskitchen for more Whole30 recipes, tips, and inspiration! #whole30 #whole30recipes
Lots yummy stuff at the farmers market today! #healthylifestyle #whole30 #wholefoods (at Campbell Farmers’ Market)
Beautiful day for a nature hike #instacollage #100fitdays #outdoorcalorieburn #hike #ocean #trees #wildflowerhike (at Rancho del Oso - Big Basin Redwoods State Park)
This looks so good! I will be trying this soon. It would be a great breakfast leftover #Repost from @whole30recipes
Hey Whole30 friends!!! It’s Brooke of @bitsofbbskitchen here’s share with you the easiest meal ever! I like to meal prep this in large batches at the beginning of the week and pop it in the oven on the days I’m just ‘too busy’ to be bothered with recipes and cooking! Serve it up alongside a nice salad and enjoy how simple it is!
Chop and Roast dinner:
4 red potatoes, washed and diced
4 gold potatoes, washed and diced
1/2 an onion (any color works!) sliced into thick chunks
One red pepper, washed and diced
1 package of Aidells Chicken Apple sausage, diced
2-3 TBS of avocado oil
Dried rosemary and thyme to season
Any other seasonings that strike your fancy
Preheat oven to 375 degrees. Wash and chop potatoes, bell pepper, onion, and sausage. Place in a large bowl. Add oil, rosemary, and thyme seasoning to taste preferences. Mix well and lay flat in a baking sheet. Place in oven and bake for 35-45 minutes, until potatoes are fork tender and browning. Remove from oven and enjoy!
We have added carrots, asparagus, cauliflower, and broccoli to this before and it’s been so easy and amazing every time! It’s also a great way to use up all of those end of the week veggies that need to go soon!
Don’t forget you can follow me over at @bitsofbbskitchen for more Whole30 recipes and inspiration!