The secret to making Brussels sprouts palatable to just about anyone: roasting. Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do. One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.
Delicious and easy to make, this makes the Top 5 list in the Life and Health office. The lentils and rice on their own are wonderful and full of deep flavor but the addition of caramelized onions lacing the top of the dish turn it into a gourmet, hard-to-forget meal.
We’ve nicknamed this “the best avocado toast you’ll ever have.” The quality is in the details… crusty and seedy toast, perfectly ripe avocado, tangy lime, and a bonus black bean protein boost.
This is an everything-but-the-kitchen-sink sort of stew. If you are feeling adventurous, you could also throw in a can of black beans.
Many Russian, East European, German dishes are meat and cream heavy, loaded with cholesterol and saturated fat. By using cashews and multiple varieties of mushrooms, you can save the stroganoff without harming your health.
In Kenya, this dish would be called mahragwe (simply “beans” in Kiswahili). It’s an extremely simple stew of kidney beans, coconut milk, tomatoes, and curry spices. It’s easy to make and even easier to eat.
