Ginger Soy Brussels Sprouts

As you all know, brussels sprouts are my favorite veggie. So I decided to try and create an Asian-inspired recipe that highlights them. Mixing ginger, soy sauce and almonds gives the sprouts a salty, spicy flavor that enhances their natural sweetness.

Full recipe and photos after the jump!
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Shrimp Po Boy with Spicy Remoulade

In honor of Mardi Gras last night, I decided to cook up a New Orleans style dinner. This is an untraditional take on the traditionally calorie and fat laden sandwich. Instead of fried shrimp, I sauteed them with garlic and onions for flavor. To make the creamy base for the remoulade, I used fat free plain greek yogurt instead of mayo or sour cream. This can be whipped up in 15 minutes and is a crunchy, spicy and flavorful dinner or lunch. Best of all, it's packed with filling protein. Having never been to New Orleans, I am not an expert on this type of cuisine. Love it? Hate it? Let me know what you think in the comments!

Full recipe and photos after the jump!
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Broiled Pineapple

This is a quick and healthy dessert that can be served in a variety of ways. Broiling pineapple brings out it's incredibly sweet flavor and pairing it with simple vanilla bean ice cream or frozen yogurt makes a tasty treat. I drizzled some honey, but you could use caramel or nuts as well.

Recipe and photos after the jump.
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Bok Choy Fried Rice

Bok Choy, also known as Chinese cabbage, is an antioxidant packed powerfood that you should add to your shopping list immediately. It is high in phytonutrieints, vitamins A, C, and K. It's also a great source of potassium and folic acid, and, like all cruciferous veggies, is a known cancer fighter due to high levels of glucosinates. Having purchased some bok choy this week, I decided to whip up a simple fried rice with chicken, carrots and bean sprouts. This recipe makes a quick and easy dinner that is low in calories and sodium. Feel free to substitute your protein source of choice for the chicken, I think this dish would be divine with tofu or shrimp. The sauce is a simple combination of things you probably have lying around. The key is to use light sauce, too much will overpower the mild bok choy.

Full recipe and photos after the jump.
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