Happy Halloween!!

We have been busy little bees in the modpaleo kitchen. This week is our test run for the pre-made paleo meals program for UCF. I am equal parts excited and nervous. There’s something about putting your cooking out there for others to judge. It’s scary! But, I have a wonderful group of friends and family that have assured me they would pay for my food – even if they are a little biased. LOL! So here goes nothing… a year in the making and we launch the full-on program in two weeks! EEK! I spent yesterday evening in the kitchen prepping to begin the cooking today.

Our test run menu includes:

Beef Stew over cauliflower rice
Crispy Tarragon Chicken with roasted veggies
Momma’s Stuffed Bell Peppers
Pesto Burgers with sweet potato fries and smoked yellow squash

Look for more info about the prepared meals in the next couple of weeks. Each meal will be prepared Paleo style – with local/organic ingredients as much as humanly possible and when locally available! Meat will always be from local – humanely operated grassfed and pastured farms. Everything will be handmade by yours’ truly.

Today’s recipe – my little take on roasted brussel sprouts!

Brussel Sprout Surprise
Clean and half about a lb of brussel sprouts
2 cloves garlic
10-15 cherry tomatoes
4 pieces of prosciutto – chopped
1/4 cup of Grapeseed oil
salt and pepper to taste

Please the brussel sprouts on a sheet pan in a single layer. Drizzle grapeseed oil on top. Chop the garlic and sprinkle over the sprouts. Add the cherry tomatoes, salt and pepper. Place in a preheated oven of 400 degrees until the brussel sprouts start to brown. Remove from the oven and add the prosciutto and place back in the oven for another 5 -8 minutes.

Categories: Nutrition, Paleo news, Recipe

Author:modpaleo

eater of paleo. provider of good eats. spreadin' the word.

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