Go Green, Eat Green!

With so much attention on being environmental responsible with our resources “Going Green” has become a common phrase and ideology. Within the foodie world this concept can have double meaning. Adding more green veggies to your diet is a great way to improve your health by increasing dietary fiber, vitamins and minerals. Studies suggest that “going green” may also reduce the likelihood of heart disease, diabetes and maybe even cancer.
So how do we accomplish this and love the greens we are eating? Recently while strolling through the produce section at a popular food market I came across this interesting looking stalk. I was so fascinated with the fresh brussel sprouts I wanted to find a recipe to showcase this amazing green veggie.



Talk about going green-this recipe has all green veggies, and bacon! It has a wonderful flavor and with the fresh Brussels Sprout is was amazing! They are truly a super food and are loaded with vitamins, minerals and antioxidants.

6 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) frozen Brussels sprouts
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons butter
  • 2 celery ribs, chopped
  • 2 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh chives


  • Cook Brussels sprouts and peas according to package directions;
  • drain.
  • In a large skillet, heat butter over medium-high heat. Add celery;
  • cook and stir until crisp-tender. Add Brussels sprouts, peas, bacon
  • and chives; toss to combine. Yield: 6 servings.
Nutritional Facts: 2/3 cup equals 115 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 147 mg sodium, 13 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

At tasteofhome.com there are 120 different recipe using this fabulous green veggie.
Not into brussel sprouts? Then try this popular way to “go green,” make a plan to add a few more green veggies to each day and try some new greens in 2014.


15 ServingsPrep: 35 min. Bake: 45 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tubes (one 6 ounces, one 12 ounces) refrigerated buttermilk biscuits
  • Marinara sauce, warmed, optional


  • Preheat oven to 350°. In a small bowl, beat cream cheese, garlic
  • and pepper until blended. Stir in spinach, cheeses and mayonnaise.
  • Separate biscuit dough. Using a serrated knife, cut each biscuit
  • horizontally in half. Wrap each half around 1 tablespoon spinach
  • mixture, pinching to seal and forming a ball.
  • Layer in a greased 10-in. fluted tube pan. Bake 45 to 50 minutes or
  • until golden brown. Cool in pan 10 minutes before inverting onto a
  • serving plate. Serve warm with marinara sauce if desired. Yield: 15
  • servings.
Nutritional Facts: 2 balls with 2 tablespoons sauce equals 182 calories, 10 g fat (4 g saturated fat), 21 mg cholesterol, 408 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.


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