Brussels Sprouts

Happy Christmas Eve Eve! My favourite thing about Christmas (and any holiday really) is planning out all the food I want to make and all the recipes I want to try that year. Seriously, I had my recipes picked out 3 weeks ago. I do realize that this makes me a little crazy. And so, assuming that you might be a little flexible about what you are cooking in a few days, or perhaps in need of a bit of inspiration, here’s a simple recipe to help take your veggies off the back burner (literally!) and put them centre stage. These dressed-up Brussels get really crispy and even a little sweet in the oven; the dressing takes them up a notch from "veggies I roasted" to "vegetable dish." They aren’t your Granny’s brussels sprouts!

Ingredients:

• Brussels Sprouts 1 lb
• Olive Oil 1 Tbsp
• Salt 1/4 tsp
• Chilli Flakes Pinch
• Apple Cider Vinegar 2 Tbsp
• Olive Oil 1 Tbsp
• Pine Nuts 1/8 Cup
• Grated Parmesan Cheese (optional)

Directions:

Preheat your oven to 400F. Wash your brussels sprouts in cold water. Trim off the ends and remove any bits that look tired. Cut into halves or quarters for larger brussels sprouts. Toss in olive oil with salt and chili flakes. Spread evenly over sheet pan and roast in oven stirring occasionally until the outside is brown and beginning to crisp up (about 20-25 minutes). Meanwhile, prepare the dressing by mixing the olive oil and apple cider vinegar. When the sprouts are done toss them in the dressing while still warm and add your pine nuts and cheese (if using). Serve warm.

Bacon-Ginger Cookies

It’s the season of Christmas cookies and these cookies are a seasonal favourite at my house. This ginger cookie recipe uses bacon drippings instead of butter for a truly decadent non-dairy cookie experience! Swap out the all purpose flour for your favourite gluten-free baking blend and you've got a great tasting cookie that doesn't break a gluten and dairy free diet. I hope you enjoy the treat!

Ingredients:

• 3/4 cup bacon drippings
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 2 cups (gluten-free) all purpose flour
• 1/2 tsp salt
• 2 tsp baking soda
• 2 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 cup white sugar (to coat)

Directions:

Cream the sugars with the bacon fat. Add in the eggs and molasses. In a separate bowl add all dry ingredients and mix to combine. Add the dry ingredients to the wet ones and mix to form a stiff dough. Refrigerate for at least 2 hours and up to 2 days.

Preheat the oven to 350F. Prepare baking sheets with baking mats or parchment paper. Roll 1 Tbsp chunks of dough into balls and roll in sugar to coat. Place 2 inches apart on baking sheet. Bake 10+ minutes, until the cookies have crackled and browned. Let Cool and Enjoy!