Brussels Sprout Salad with Cranberries, Pecans, and Goat Cheese

Have you ever bought a lot of one thing, and then you have to figure out how to use it in ways that you aren’t bored of?  Well that is how I feel whenever I get brussels sprouts.  Don’t get me wrong, I love those green balls of goodness, but they get old very fast.  So I had to shake things up with this new warmed salad.  I think this is the most fall recipe ever, but it tastes fresh and light! It will be a great way to shake up your usual brussels sprout and salad routine!


  • 1 lb brussels sprouts
  • 1/4 cup fresh cranberries
  • several pecans
  • 1 tablespoon fig vinegar (or balsamic vinegar)
  • 1/2 teaspoon bacon fat (or just normal oil if you don’t have this)
  • Drizzle honey/agave nectar
  • salt and pepper
  • as much crumbled goat cheese as you like

How to:

  1. Slice your brussels sprouts.  In a pan get your bacon fat melted on medium heat.  Add in your brussels sprouts and cook for 5 minutes.
  2. Add a tablespoon of water, the cranberries, cover and continue to cook for another 10 minutes. Until tender.
  3. Once tender, add in the vinegar and honey.  Remove from heat.
  4. Add the pecans and if you don’t want a vegan recipe, add on the goat cheese!
  5. Simple as that!  So quick and delicious!

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Peanut Butter Granola

Is there anything that peanut butter is not good on? The answer is no, its great for savory, sweet, EVERYTHING!  Therefore, I want to use it in everything.  This recipe is a new way to get your peanut butter fix in!  I also like to call this fit granola, because I was working out waiting for it to cook!  Which is a great way to get your workout in, while also getting your cooking done! This recipe is really easy, and will last for up to 2 weeks in a sealed container!


  • 2 cups oats
  • 3/4 cup cheerios
  • 1/4 cup quinoa (uncooked)
  • 2 tablespoons peanut butter
  • 1 tablespoon butter
  • 2 tablespoons agave nectar or honey
  • 1/4 shredded coconut
  • 1 splash vanilla
  • 1 pinch cinnamon
  • 2 tablespoons brown sugar

How to:

  1. In a sauce pan, melt the butter and peanut butter together.  Add the cinnamon, sugar, vanilla, and stir on low heat until smooth.
  2. Mix in a bowl all the dry ingredients.
  3. Add the wet to the dry with a spatula.  Try to coat as much of the dry in the wet as possible.  This will take some energetic tossing!
  4. Lay it all flat on a baking sheet.  Create a small hole in the middle of the granola, so it will cook evenly.
  5. Cook for 30-40 minutes on 325. Until everything is golden.
  6. Let cool completely and store in an air tight container for up to 2 weeks!