Carolyn Coffin Coaching

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Maple Bacon Glazed Brussels Sprouts

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This recipe will cause Brussels Sprout skeptics to seriously rethink their position on these little nutrient-packed tiny cabbages.

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Maple Bacon Glazed Brussels Sprouts
Recipe type: Side Dish
Cuisine: Mediteranean
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 slices bacon, cooked (save grease)
  • ½ medium onion, diced
  • 4 cups Brussels sprouts, halved
  • 1-1-1/2 tbsp maple syrup
  • 1-1-1/2 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. In frypan over medium heat, cook bacon. Set aside on paper towel, leaving the bacon grease in the pan.
  2. Cook onion in bacon grease until translucent, a few minutes.
  3. Add halved Brussels sprouts and chopped bacon.
  4. Pour maple syrup and olive oil over mixture, stir until sprouts are evenly coated, and cook until lightly browned -- about 15 minutes
  5. Season with salt and pepper. Serve warm.

 

Avocado Cucumber Tomato Salad

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You’re only ever a few minutes away from having this healthy and delicious salad in your tummy. It’s light, fresh, and bursting with flavour — one of those recipes that make you go, Hmmm, maybe I really can master this healthy eating thing!

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Avocado Cucumber Tomato Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 English cucumber, sliced
  • 10-15 cherry tomatoes, halved
  • 2 ripe avocados, sliced
  • ½ onion, finely chopped
  • ¼ cup feta cheese, cubed
  • ¼ cup fresh cilantro, chopped finely
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lime or lemon
  • Salt and pepper to taste
Instructions
  1. Place cucumbers, tomatoes, avocados, onion, feta cheese, and cilantro in a large salad bowl.
  2. Toss with olive oil, lime/lemon juice, salt, and pepper.
  3. Dig in!

 

Avocado Cucumber Salad

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Avocados are great for real food lovers. They are high in nutrients and good fats, including omega-3 fatty acids. They help to boost the good HDL cholesterol and have an anti-inflammatory effect. Besides forming the base of guacamole, avocados are a delicious way to enhance a real food omelet, chicken dish, or as this recipe will show, salad.

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Avocado Cucumber Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cucumber, peeled and thinly sliced
  • 1 bell pepper, sliced
  • 1 tbsp lime juice
  • 1 jalapeno pepper, seeded and diced
  • 1 tsp onion, minced
  • 6 cups lettuce (or salad greens, or spinach)
  • 1 avocado, sliced
  • Fresh parsley for garnish, chopped
Instructions
  1. Combine cucumber, pepper, lime juice, jalapeno and onion together in a bowl.
  2. Arrange lettuce on plates or in bowls.
  3. Scoop cucumber mix into the center of the lettuce plate.
  4. Top with sliced avocado and garnish with parsley.
  5. *The natural oil in the avocado may be enough to not need a dressing. If desired, drizzle with extra virgin olive oil, avocado oil or balsamic vinaigrette dressing.

 

 

 

Curried Carrot Soup

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Curried Carrot SoupThis lightly spiced carrot soup couldn’t be any simpler to make, yet it makes for a delicious meal on a cold day (yep, even breakfast!). Like it hot? Feel free to add more curry.

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Curried Carrot Soup
Recipe type: Soup
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 6 carrots, sliced or chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • Curry to taste (a little goes a long way!)
  • Salt and pepper to taste
  • 4 cups chicken or bone broth
Instructions
  1. Cook carrots, celery, and onion in a small amount of water on the stovetop until soft (~15-20 mins).
  2. Add curry, salt, and pepper to taste.
  3. Transfer to crock pot, add broth and cook on LOW for 4-6 hours.
  4. Serve hot. Add extra curry if desired.
  5. Puree to a fine consistency, preferably without any lumps.

 

Roasted Red Pepper & Tomato Basil Soup

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Roasted red pepper and tomato basil soupWhen the temperatures start cooling off each fall, I love to make a huge pot of this incredible soup. Take advantage of all your ripe, homegrown tomatoes each September by filling your tummy with this nutritious and delicious homemade soup. And if you can’t possibly eat it all, it freezes well too.

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Roasted Red Pepper & Tomato Basil Soup
Recipe type: Soup
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 6-8 medium tomatoes, washed (or 28 oz can of diced or whole tomatoes)
  • 2 tbsp butter
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 3 stalks celery, chopped
  • 2-3 roasted red peppers
  • salt and pepper to taste
  • ¼ cup loose basil leaves, chopped
Instructions
  1. Emerge whole tomatoes (with skins) into a large pot of boiling water.
  2. Meanwhile on stovetop, sauté onions, garlic and celery in butter until soft.
  3. Remove tomatoes from water when skins start to break. Skins should peel off easily now. Add tomatoes and peppers to stovetop mixture.
  4. Mix all ingredients (except basil) in food processor or with immersion blender until smooth.
  5. Serve hot, garnished with chopped basil.