Monday, December 30, 2013

Most Popular Recipes

Happy upcoming New Year everyone! I love starting a new year because it is a great time for reflection. When I was first diagnosed with celiacs, I thought it was a terrible thing, but I've learned to be grateful for it.

I never imagined myself being able to cook. 

Learning to cook and creating recipes has been a wonderful (and delicious) creative outlet for me. I've also really enjoyed making my recipe posts, re-creating and sharing other people's favorite recipes, and becoming a part of the gluten-free community. 

I've gotten fantastic feedback about my blog, and I've realized I need to organize my recipes differently on my site so people can find what they are looking for more easily. So that is my blogging New Years resolution. In the meantime, I want to share with all of you my five most popular recipes, by page views. In the next few days I'll post my top five personal favorite recipes! 

Wishing you happiness and health this New Year!

Most Popular Recipes on Celiac Sanctuary

Friday, December 27, 2013

Parmesan Garlic Brussels Sprouts

"Poets have been mysteriously silent on the subject of cheese." - G.K. Chesterton

Brussels sprouts are one of those foods that I refused to touch as a kid (like broccoli *shudder*), but have come to absolutely love as an adult. Not only are they tasty and healthy, but they're also too darn adorable, aren't they? They look like baby cabbages!

One of the things I like most about brussels sprouts is that they sort of take on the taste of anything that you cook them in. Kind of like how the point of plain old spaghetti noodles is to get that delicious tomato sauce to your mouth--the point of brussels sprouts is to get that amazing fresh Parmesan into your belly!

By the way, I'm still learning to appreciate broccoli. Maybe that will be my New Years resolution...learn to love broccoli! If you have a great broccoli recipe, please send it my way!

10-15 brussels sprouts
1/8 cup fresh grated parmeasean cheese
1 tablespoon grapeseed oil
1 teaspoon minced garlic


Step 1: Wash the brussels sprouts (if they haven't been pre-washed) and carefully cut them in half, lengthwise. Set aside.

Step 2: Warm a skillet on low/medium heat. Add grapeseed oil and minced garlic to the skillet and heat for 1-2 minutes. 

Step 3: Add the brussels sprouts to the skillet, cut side down. Cook covered for 3-5 minutes and then carefully flip. (Don't stir, if you stir you will lose leaves!) Continue to cook for an additional 3-5 minutes. Continue to cook and flip every 3-5 minutes until lightly browned and cooked through (approximately 10-15 minutes of total cooking time). 

Step 4: In the last two minutes of cooking, sprinkle the brussels sprouts with parmesan cheese. 

Serve while warm and melty! Enjoy!

Makes 3-4 sides.