Sauteed Brussels Sprouts

Brussels sprouts, finely chopped
2 T. olive oil
1 T. minced garlic
1/2 c. onion, finely chopped
salt and pepper to taste

Saute garlic and onion in oil until tender. Add Brussels sprouts. Stir intermittently until they start to become nicely browned. Add salt and pepper to taste. Serve topped with bacon crumbles or salted cashews.

So delicious it could be a main course.

Homemade Larabars

1 c. nuts
3/4 c. dates
3/4 c. dried fruit
pinch of salt/other spices

Add nuts to food processor and pulse a few times until they are the size of large crumbs.  Then add dates, other dried fruit, and any spices. Process until it sticks together well. Press into a parchment-lined 8" square pan (chill at least an hour before cutting into bars), or form into balls.

I love how easy and versatile these are.

Variations:

1 c. pecans
1 1/2 c. dates
2 tsp. pumpkin pie spice

Pumpkin Custard

1 (15 oz.) can pumpkin puree

1/2 c. coconut milk
1/3 - 1/2 c. honey
4 eggs
1 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
pinch of sea salt

Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins. Bake the custards for 25-30 minutes at 350 degrees. They should jiggle slightly in the center when you remove them.

Cool to room temperature, then refrigerate for 1 hour prior to serving.

Serve with coconut milk whipped cream.

Adapted from: http://againstallgrain.com/2012/11/17/maple-pumpkin-custard/

Tastes just like pumpkin pie!