...and easy to boot! We all want to eat healthier and we all want our cooking to be fresh and tasty, but not hard to make. Now comes a cookbook that combines healthy eating with easy to-make-meals. Ellie Krieger, who wrote the cookbook Whole in One, stopped by Tonia's Kitchen to talk about what makes it different. Ellie told Tonia that every single recipe is a nutritionally complete meal that can be made in one pot, pan or skillet, no further cooking required. She also promises these great tasting dishes can be made from ordinary ingredients! One example is Brussel sprouts, which she says can be combined with sunflower seeds and sage-brushed chicken for a delicious dinner!1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 tablespoons hulled, unsalted sunflower seeds
1 1/2 teaspoons apple cider vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon honey
1/3 cup diced red apple (1/4-inch pieces; unpeeled)
Directions
Preheat the oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt. Roast (middle rack) for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside.
Meanwhile, place the sunflower seeds on a small baking sheet, place in the oven (lower rack) and toast for 6 to 8 minutes, until fragrant. Let cool.
Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, to form an emulsified vinaigrette.
Once the Brussels sprouts are done, transfer them to a serving bowl. Toss with the apple, sunflower seeds and dressing; serve right away.
