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Brussels Sprout Salad and New Meal Plans!

May 16, 2011

I have so much exciting content to share with all of you!  First things first: business.  I am pleased to let all of you know that I am now offering two specialty meal plans catered to people with type 2 diabetes and those trying to lose weight.  Offering the same convenience factor of standard meal plans, in conjunction with thoughtfully prepared  menus, these specialty meal plans take it one step further by fulfilling specific needs.  Here is a little more information on each plan:

Type 2 Diabetes:  Every meal contains 45-60 grams of carbohydrates, less than 750 calories, no trans fats, avoidance of processed foods, and limited cholesterol and sodium. Most meals will consists of one non-starchy vegetable, one starchy vegetable, and a lean protein. These criteria are meant to fit the majority of people’s’ needs with type 2 diabetes. If your dietician or doctor has recommended different criteria, I can still help by creating a custom plan.

Weight Loss: Every meal contains less than 650 calories, no trans fats, avoidance of processed foods, and limited cholesterol and sodium.

These meal plans are ideal for anyone faced with dietary restrictions who still want delicious, home-cooked meals.  And they couldn’t be more affordable!  One week of either plan is $7.50 or $30 for a full month.  Subscriptions are also available for $26/4 weeks.  I am so excited to add these products and really hope I am able to help more people!

I’ve also decided to adjust the pricing of my custom meal plans.  One week is now only $10, or $40 for a full month.  More affordable, still easy!

While the business news is exciting, I am also pleased to share my first original recipe!  While I must admit I took inspiration from a local restaurant, I created my own formula at home and worked out the kinks to get it just right.  I couldn’t have been happier with the result, so I hope you enjoy!

Brussels Sprout Salad
Yields: 4 Servings

— Salad —
1/4 cup Pancetta (chopped)
1 1/2 pounds Brussels sprouts (limp outer leaves and stumps removed, grated on mandolin or very thinly sliced)
1/2 cup Concord or red grapes (quartered)
1/4 cup Feta (crumbled)
— Vinaigrette —
1/3 cup Olive oil
2 1/3 tablespoon Red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon Salt
1/8 teaspoon Freshly ground pepper
1/8 teaspoon Sugar

1. Prepare vinaigrette: whisk olive oil, red wine vinegar, Dijon mustard, salt, pepper, and sugar in small bowl until emulsified. Set aside.
2. Sauté pancetta in large skillet over medium heat until crispy, about 3-4 minutes. Drain fat if necessary. Add Brussels sprout and sauté 5 -7 minutes until softened. Add grapes and sauté for 1 minute.
3. Transfer Brussels sprout mixture to bowl, top with cheese and vinaigrette. Toss to combine.

Kate’s Thoughts

Be sure to slowly add the vinaigrette mixture to the salad.  The Dijon flavor can be overpowering and you want to be sure you do not overdress the sprouts.

I was able to slice the sprouts thin enough using a sharp knife, but a mandolin would create even thinner and more wispy strands.  I also attempted to use a box grater and was not pleased with the results.

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