INGREDIENTS
°Twenty Brussels sprouts
°2 tbsp olive oil
°2 tbsp breadcrumbs
°2 tbsp grated parmesan
°1 handful of cashews and pecans
°A few pomegranate seeds and beetroot sprouts
°Salt and pepper
*PREPERATION
Preheat oven 180C
Cut the core of the Brussels sprouts and remove the first skin. Cut the cabbages in 2.
Wash the Brussels sprouts.
In a dish, mix the Brussels sprouts with the olive oil, breadcrumbs, parmesan and walnuts. Salt and pepper.
Placing Brussel sprouts on baking sheet line with baking paper.
Bake for 20 to 30 minutes until the Brussels sprouts are golden brown.
Serve in a dish and sprinkle with pomegranate seeds and sprouted beet seed sprouts.
Enjoy !Ingredients:
1 pound ground beef
1 1-pound package tater tots
2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)
1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)
Onion and garlic powder (optional)
Directions:
Preheat oven to 350 degrees.
While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.
Spread the beef in the bottom of a 2- to 2½-quart baking dish.
Drain the liquid off the vegetables and spread them over the meat.
Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.
Arrange a layer of tater tots over the top of that.
Bake, uncovered, at 350 degrees for 50 minutes.
