I've got a pretty bad sweet tooth and I'm at the point where it's time to do something about it. I crave sugar like a drug and often carry a bit of candy around "just in case." So in an effort to curb my addiction I've decided to dedicate Thursdays for posting a healthy recipe. It can get tough seeing so many beautiful treats and cakes all over blogs, but I hope to not only keep myself accountable but to encourage others to eat healthier as well.
Brussels sprouts have gotten pretty popular over the last few years but I'd yet to eat them any way other than roasted. As I was flipping through the Power Foods cook book for inspiration, shredded sprouts piqued my interest and I promptly stopped by the grocery store for ingredients. Part skimming through various recipes and part making things up along the way, I courageously/foolishly decided to experiment. I am not known for dishes that require tasting and seasoning along the way. Instead, I love measuring flour and sugar down the the ounce, plop it in the oven, and hope for the best.
I know I shouldn't go around tooting my own horn, but this salad surpassed my expectations. I could go on about the combination of texture and flavors but instead I hope you try making it yourself. It was incredibly quick to throw together (20 minutes or less!) and surprisingly filling. My recipe measurements are approximate, so feel free to add whatever else you'd like, such a paprika, cumin, or even pomegranate seeds.