Shaved Brussels Sprout and Roasted Butternut Squash Salad

This Shaved Brussels Sprout and Roasted Butternut Squash Salad is going to be a new regular dish in our household (and I just made it last night! ).  It’s relatively easy with the exception of chopping the brussels sprouts and butternut squash – but really you could make it easy by buying these two items pre-cut.

Shaved Brussel Sprouts and Roasted Butternut Squash Recipe
Shaved Brussel Sprouts and Roasted Butternut Squash Recipe



12-15  Brussel Sprouts (estimate)
1 Butternut Squash (medium size)
3/4 C dried cranberries (or dried cherries)
1/4 cup goat cheese crumbled (adds creaminess without overpowering salad – feel free to add more if you love it)
1/3 C Extra Virgin Olive Oil (dressing)
2-3 Tbsp apple cider vinegar (depending on how tangy you like it)
1-2 Tbsp dijon or honey mustard
1 Tbsp maple syrup – use the real deal
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper

Preheat oven to 425F.  Peel and cut butternut squash into cubes (or buy pre-cut), drizzle with extra virgin olive oil and sprinkle garlic powder, onion powder, salt and pepper.  Spread out evenly on a baking sheet and bake in oven  until cubes are browned and squash is soft and chewy (20 – 30 minutes).

Trader Joe's Cut Butternut Squash
Trader Joe’s Cut Butternut Squash

In a small bowl mix olive oil, apple cider vinegar, mustard, and maple syrup and whisk until you have an even consistency.

Shave/Slice brussels sprouts (or buy this pre-cut to make it really easy) and toss in a large bowl.  Add goat cheese, cranberries, and brussels sprouts. Pour 2/3 dressing over if you like your dressing light.  Add more depending on your preference.

Trader Joe's Shaved Brussels Sprouts
Trader Joe’s Shaved Brussels Sprouts

Try it and let us know how you like it!  There’s a comment section below 🙂

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Roasted Cauliflower Frittata

With the change of seasons, I am back to roasting vegetables…most often than not I am roasting cauliflower.  I love it!  I also found a new spice in my spice drawer – Penzey’s Chili 9000.  I have no idea why I have this spice and how long I have had it – but when I started using it I was glad I did!  To me, it’s a cross between chili powder and curry – yum!!!

Roasting Cauliflower:

Separate all of the florets and drizzle a healthy amount of olive oil over them.  Then, I sprinkle salt, pepper, garlic powder, onion powder, and Penzey’s Chili 9000.  Don’t be shy about about the spices – the more spice, the more flavor.  Then, I bake them at 425F until they are nicely browned (a little black) and crispy – roughly 30 minutes.

Cauliflower Frittata:

My kids are not as big of fans of roasted cauliflower as I am, so I usually steam a separate batch for them.  Yep – I make two separate veggies – but they are veggies and if that’s what it takes to get my kids to eat them, then I’m all for it!  But, this leaves leftover roasted cauliflower because a woman’s digestive system can only handle so much 🙂

The next morning – grab your roasted cauliflower, an egg (thought I would use 2, but 1 was enough), red onion, and parmesan cheese.  While you’re at it, grab your spices again – did I mention not to be shy about your spices?image of Roasted Cauliflower, Eggs, Onion, and Parmesan Cheese

I cut the cauliflower up into tiny pieces, but you could mash, process, whatever you prefer.  Then, throw in your parmesan cheese to your liking.  I used about 2 Tbsp.  Add your diced red onion and crack in your egg.  Mix well.  Heat a small pan with a Tbsp EVOO and pour this decadent mixture in.

Image of Fritatta in pan

I was concerned that this would be too soupy, but it turned out perfectly while it cooked.  Oh, and please ignore the burn marks on the pan, I didn’t trust the manufacturer’s warning about using Pam – apparently not a good idea 😦

Once it cooked for a while and firmed up, I flipped this frittata over and cooked it some more.  Much easier than I thought it would be.  Then, it was ready.  I added some strawberries to make the picture look nice, but it was a really nice combination with the frittata -an extra bonus for me!

Image of Cauliflower Fritatta

So, there you go – roasted cauliflower two ways – enjoy!  I did 🙂

Quick and Easy Spicy Black Bean Tacos

Spicy Bean Tacos

This recipe was inspired by the Refried Bean Taco recipe from WolfDown.  I made a few changes to her recipe, primarily because I had a few different ingredients at my house and I didn’t feel like running out.  Plus, I like my tacos on the spicier side, so this recipe reflects that too.  Here’s our recipe, but I encourage you to check out WolfDown’s recipe as it looks equally delicious and has great pictures!

Quick and Easy Spicy Black Bean Tacos

  • 1  15 oz. can black beans with jalapenos
  • 1 medium red onion diced
  • 1/4 tsp (heaping) coriander spice
  • 1 large garlic clove
  • 1 Tbsp. butter
  • 1 Tbsp. evoo
  • Cilantro sprigs
  • 8 Flour Tortilla Taco Boats
  • Guacamole – homemade is best, but there are decent store bought ones if you want to save more time
  • Salsa of your choice – Use Renfros Habanero salsa if you like spicy, or Renfros Ghost-Pepper salsa if you can endure the heat 😉
  • Mexican cheese

Saute diced onion and garlic in evoo and butter on medium heat until onions are translucent and turning golden.  Be careful not to overcook the garlic.  Slow and steady is better than having burned garlic, trust me.  Toss in the can of black beans and jalapenos and coriander and let cook for another 10 minutes.  Stir well.

Add mixture to flour tortilla boats, top with salsa, dollop of guacamole, cilantro, and mexican cheese.  These are easy and delicious!  And if you used the right ingredients – have a great spice to boot!  I added taco meat as an option for the kids and let them build their own.  This was a great family dinner that we could all enjoy!

I served these tacos with roasted cauliflower.  A surprisingly great combo 🙂


Spicy Black Bean Tacos with Roasted Cauliflower
Spicy Black Bean Tacos with Roasted Cauliflower

Bacon Avocado Egg Bomb…is the Bomb

Talk about a delicious and mostly healthy breakfast!  The Bacon Avocado Egg Bomb is something you have to try at least once –  and then I’m pretty sure it won’t be the last time you make it.

Ingredients are simple; 1  egg, 1 avocado and 2 slices of bacon*

*You can substitute turkey bacon, but you will need 3 – 4 pieces for one egg bomb and I should warn you that it is a little trickier to wrap and cook.

Directions:  (youtube video attached at the end of this post)

  • Boil 1 egg approximately 6 minutes (depending on your egg preference.)  This will leave it slightly runny.  Immerse in a bowl of ice water for approximately 1-2 minutes.



  • Slice the avocado in half.  Remove the skin and the pit.  If the pit wasn’t exceptionally big, you may need to spoon out a little more avocado to fit the egg.


  • Place the chilled egg inside the avocado and press the two halves of the avocado back together.






  • Wrap the two slices of bacon around the avocado (see video at the end of this post) and pan sear until the bacon is cooked.  Be attentive and turn frequently so the bacon cooks evenly.





  • Once the bacon is cooked to your preference, remove from pan, slice in half, and enjoy!




This gives you protein, your healthy fat of the avocado, and well I’m not going to sugarcoat this – it’s bacon so you have your unhealthy fat too.  You could totally use turkey bacon if you want to keep it healthy – yawn!   But as I mentioned, it’s a little tricky to wrap the avocado and keep it on while cooking. The flavor was great though, it might just not look as pretty as the real deal.


My husband and I split this, so really we only had 1/2 of an avocado, 1 slice of bacon and 1/2 of an egg.  I recommend boiling 1 – 2 extra eggs if you prefer a more protein-friendly breakfast.  Half of this Bacon Avocado Egg Bomb will go a long way for the morning.

This video was created by Signewantz and is available on You Tube at :