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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    ROASTED BALSAMIC BRUSSEL SPROUTS

    December 28, 2014

     

     

    If your friends or family, and most importantly kids - are not big fans of brussel sprouts, this recipe will definitely change their minds. It's one of my favorite ways to eat them, especially when they are served hot straight out of the oven. I roast them with balsamic glaze, chopped almonds and hazelnuts to add some extra crunch. 

     

    Serves 10

     

    Ingredients:

    1 lb raw organic brussel sprouts

    4 tbsp balsamic glaze

    3 tbsp extra virgin olive oil (coconut oil works well too)

    1 tsp sea salt

    1/2 tsp ground cayenne pepper

    1/2 cup raw almonds

    1/2 cup raw hazelnuts

     

    Directions:

    Preheat the oven to 375F. Chop the almonds and hazelnuts. In a large baking dish, mix the brussel sprouts with the olive oil, salt, cayenne pepper, and nuts. Pour the balsamic glaze all over and mix. Bake for 30 minutes, raise the temperature to 450 and bake for another 10 minutes, just until crisp. Drizzle with extra balsamic glaze for presentation and taste! 

     

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