Made this simple brussel sprout recipe with crispy fried shallots and it was amazing. Loved the saltiness of the shallots against the dense Brussel sprouts drizzled in lemon. Delicious, salty, and perfect as a low carb veggie side for any meat dish you are cooking, I would also recommend making a little bit of extra fried shallots so you can have them with your meat as well. Further, Cassava flour is a keto-friendly flour making this a perfect side for any low carb diets but if you don’t have access to that flour, normal white flour makes a great substitute.

Enjoy!

INGREDIENTS:

- Serves 2-3 people

1.5 LBS of Brussels Sprouts - washed, remove steam and top layers, and cut into halves
6 TBSP of Olive Oil - Split into 2 portions, one 2.5 TBSP and 3.5 TBSP
Sea Salt and Pepper
3-4 Shallots - sliced Into onion rounds
1/4 Cup of Cassava Flour
Sea Salt
Freshly Squeezed Lemon

DIRECTIONS:

Set oven to 400 degrees.

Toss brussels sprouts in 2.5 TBSP of olive oil until evenly coated and sprinkle with salt and pepper.

Place brussels sprouts on a baking tray lined with aluminum foil and allow to bake in the oven for 30 or so minutes until tender.

While brussels sprouts are in the oven chop up shallots and place in a bowl. Add 1/4 Cup of Cassava flour and 1/4 TSP of salt, mix until the shallots are evenly coated.

Heat up 3.5 TBSP of olive oil in a skillet on medium-high. Once ready, reduce heat to low - medium and sprinkle in your floured shallots. Toss them every 3-5 minutes to make sure they don’t burn. Once nicely golden and crispy, set aside.

When the brussels sprouts are getting close to finished you can broil them for the last two minutes if you want them extra crispy.

When ready, plate brussels sprouts, add crispy shallots on top and drizzle with fresh lemon juice.

Serve while hot and enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

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Since strawberry season is upon us I thought it would be perfectly fitting to make a strawberry pie last weekend. Since I was at the cottage and there is a lovely organic strawberry picking farm close by, off I went to pick my own strawberries! The result of that adventure was of course this delicious strawberry pie recipe. What is so clutch about this recipe (and can easily be used for any pie recipe) is the shortbread cookie crust bottom! WOW it's good! The best part is that even for a non pie maker/baker like me this recipe was so easy. Not to mention that the pie got devoured in one sitting and I had to make three more - I didn't mind.

INGREDIENTS:

CRUST
1/2 Cup of Butter (Softened)
1/4 Cup of Sugar
1 Cup of All Purpose Flour

STRAWBERRY FILLING

1 Quart of Strawberries (divide into two portions)
1 Cup of White Sugar
3 TBSP of Cornstarch
3/4 Cup of Water

DIRECTIONS:

Beat the soft butter with the sugar until fluffy.

Add in flour bit my bit until crumbly cookie dough starts to form. Press dough into a 9 Inch pie pan. Refrigerate for 10 minutes to harden

Preheat Over to 400 degrees (200 Celsius). After pie crust has been in the fridge for 10 minutes let bake in the oven for 10-15 minutes until golden and firm. Set aside to cool.

Separate the strawberries into two parts - you are going to mash half to create the filling and keep the other half to place on top for decoration.

Take the mashed strawberries and place in a sauce pot and bring to a boil, add in sugar and stir often for 10 minutes.

Mix cornstarch and water in a bowl and add into the boiled strawberry mixture - reduce heat to a simmer and allow to thicken.

Once ready remove from heat and let cool.

Once your strawberry sauce is cooled pour into shortbread crust and top with remaining strawberries.

Keep in fridge until ready to serve! It is great on its own or with some ice cream!

Enjoy!