Maple Roasted Brussels Sprouts with Crisped Turkey Bacon

Ingredients:

• 2-4 big handfuls of Brussels sprouts.
• 2 tablespoons of olive oil
• 1 package of nitrite-free turkey bacon
• Himalayan Pink Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees
2. Slice each sprout in half.
3. Spread all the sprouts out on a baking pan
4. Toss with olive oil
5. Shower with coarse salt and fresh cracked pepper
6. Bake for 30 + minutes until fully roasted and soft in the middle. 
7. While the sprouts are roasting, crisp your turkey bacon in the microwave between two paper towels, high heat for about 4 minutes.
8. When the sprouts are done, toss with the bacon and serve.

Roasted Garlic Mashed Cauliflower

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1/2 red onion, diced
• 5 garlic cloves, chopped
• 2 Tbsp fresh parsley
• fresh chives, minced
• Himalayan Pink Salt and pepper

Directions:

1. Steam you cauliflower for about 6 minutes, until fork tender. Drain, and add them to your
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Ingredients

• 1 pound chicken breasts, poached and cubed
• ½ cup diced celery
• ½ cup diced cored Fuji, Gala, or Pink Lady apple
• ¼ cup cashew pieces, toasted
• ¼ cup currants

Dressing

• 1 cup plain Greek yogurt
• 1½ tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons curry powder
• 1 teaspoon each sea salt and ground white pepper, plus more as needed
• ½ teaspoon ground ginger
• 12 whole butter lettuce leaves, for serving
• 1 tablespoon raw hemp hearts (optional)

Directions:

1. In a large bowl toss together the chicken, celery, apple, cashews, and currants.
2. MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
3. Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
4. Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture. 

For more recipes by Chef Mareya Ibra...