Brussels sprouts are a part of the cabbage family and date back to 1000 B.C. They were cultivated and gained popularity in Brussels and Belgium during the 13th Century.

Brussels sprouts are low in calories and an excellent source of Vitamin C, Vitamin A, Vitamin B-6, and Magnesium.

They generally absorb the taste of the first seasoning used in cooking them. If you are looking for a savory taste, I recommend starting the process by parboiling them in salted water. And, if you prefer a sweeter taste, start with water seasoned with sugar, maple syrup, agave, or another sweetener.

Caution should be used to not overcook Brussels Sprouts. When they become gray-looking it tends to give them a super-strong pungent smell and taste.

The frying for this recipe can be done in a pan, deep fryer, or for a healthier option, an air-fryer.

ENJOY!

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I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.

One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!

This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!

ENJOY!

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It is a cold day here in Southern California, a brisk 60 degrees! Time for soup. But, to be perfectly honest, every day is a great day for soup.

This comes together rather quickly 1 hour, tops, including cook time. Use your imagination for whatever you want to use as toppings….vegan sour cream, avocado, tortilla strips, fresh cilantro, or all of the above!

An extra added taste is a squeeze of fresh lime juice. YUM!

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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