I am hands down obsessed with brussels sprouts. They taste, and basically are, like mini cabbages (delicious), are healthy and so filling. There’s so much to love when it comes to this non-starchy vegetable which is also filled with my favorite ‘F’ word – fiber.
If you haven’t tried smashed brussels sprouts, you will flip out over this method of preparation. It leads to a brussel sprout that is almost potato like and crisps them up perfectly with minimal oil.
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I’ve been making this delicious healthy stuffed eggplant parmesan for a while and it’s high time I posted the recipe here! My recipe originally appeared on Instagram but I find it so much easier to read, and follow, recipes when they’re actually on a blog.
The inspiration for this dish honestly came after I made my delicious baked stuffed mushrooms. They are so easy, healthy, and tasty so it made me wonder which other vegetables that type of preparation would work with. I’m pleased to say that eggplant is the perfect vegetable for stuffing and baking!
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After seeing a huge number of peanut butter cup photos on Instagram, I couldn’t help but make my own. My absolute favorite treat are Reese’s peanut butter cups but eating them everyday is no bueno. Not about eating that much sugar and carbohydrates on a daily basis, no matter how delicious.
Enter my healthier white peanut butter cups that have no added sugar and are low in carbs! They’re still very much a treat but at least you can eat them knowing you won’t have a sugar crash later.
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