We eat Brussels Sprouts at least once a week, they are one of the only green veggies that my toddler will eat and I think it's because of the way I prepare them. This recipe is ridiculously easy. Wash and quarter or halve your Brussels Sprouts, spread them out on a baking sheet lined with parchment paper. Drizzle with olive oil (enough to coat each sprout) and some cracked pepper and sea salt. I threw in some pumpkin seeds this week too, because... fall 🍂🍁🌾🌻 Bake at 350 for about 20-30 minutes or until the sprouts start to brown. They are soooooo delicious and nutty and are great dipped into a creamy dressing.
So I made this really messed-up banana "bread" last week. I got the recipe from a model on an american talk show and it intrigued me. It's just bananas, peanut butter, pumpkin purée, baking soda, 3 eggs and spices. There's no flour or added sugar. You bake it and it's supposed to turn into "bread" but mine was more like a spongy pudding loaf. I even left it in the oven for 2x longer than recommended to get it firm. My husband hated it, but I was kind of into it. Gluten free and sugar free.
recipe below- if you try it, let me know how yours turns out.