Bring on the Brussels

Shaved brussels sprouts, shown here with sliced almonds

It's safe to say that Brussels sprouts are a guarantee on any given restaurant menu these days. They're one of those few and far between food trends that simply taste too good to retire. So why not come up with ways to make the classic "crispy Brussels" recipe a bit more interesting? 

Here is one of our favorite ways to spin this dish. The pomegranate seeds add a splash of color along with a boost of antioxidants, while the walnuts provide healthy omega 3's and vitamin E. 

Ingredients: (serves as a side for 6-8)

• 2 pounds brussels sprouts, cut in half (or shredded)
• 1/4 cup olive oil
• 1 cup walnuts, chopped (can also use sliced almonds)
• 1/3 cup pomegranate seeds
• 1-2 tablespoons Balsamic reduction
• Salt and pepper to taste

Directions:

1. Preheat oven to 450 degrees
2. In a large bowl, coat the brussels sprouts with the olive oil, sprinkle salt and pepper
3. Cover a baking sheet with aluminum foil and spread the brussels evenly
4. Roast for 20-25 minutes until tender and ends start to crisp
5. While brussels are roasting, toast the walnuts in a sauté pan with 1 tsp of oil 
6. Pour brussels sprouts, walnuts, and pomegranate seeds in a serving bowl. Drizzle with a sweet balsamic reduction glaze 

#TovitaNoFilter: Week Three

Here we go, week three. Time to get serious with healthy fats, colorful veggies, herbs and spices. Don't forget to share your skin loving meals using #TovitaNoFilter. 

1.    Get friendly with fats. We’re talking avocado, fatty fish, nuts, and seeds. These healthy fats reduce inflammation and strengthen cell membranes for softer, younger looking skin. The high omega-3 content in fatty fishes like salmon help to prevent clogged pores, fine line formation and wrinkles. Fish also contains the mineral selenium, which helps to prevent sunburn and maintain an even skin tone. If you like to nosh on almonds or sunflower seeds, your skin will thank you. The vitamin E in sunflower seeds and almonds slows down aging of skin cells and can aid in diminishing scar tissue.

2.    Boost the beta carotene. This is the antioxidant that gives the orange, red, and yellow pigment to vegetables - AKA load up on the carrots, sweet potatoes, and bell peppers. For an extra boost of fiber, leave the skin on your sweet potato. We recommend baked sweet potatoes with a teaspoon of coconut oil and a dash of cinnamon!

3.    Spice it up. Quit lathering your meat and vegetables in sugary or salty marinades and sauces that cause dehydration and puffiness! Instead, play around with different herbs and spices to create unique flavors that are inherently low in calories. Though you may need a breath mint after, garlic contains high amounts of cysteine, an amino acid that can help stimulate hair follicles to grow stronger, thicker hair. Chili, paprika, cayenne and jalapeño add a kick to your meal while providing vitamins A and C, which prevent the breakdown of collagen. Research also shows that these spices may help to increase your metabolism! Lastly, turmeric is a nutritional powerhouse. It has powerful anti-inflammatory benefits due to its high component of curcumin. Try our recipe for turmeric popcorn! 

To give your skin some extra love during the dry winter, try our Tovita Glow Salad:

• 4 cups spinach or kale
• 4 oz baked salmon (baked with slices of lemon, rosemary and thyme)
• 1 tablespoon chopped walnuts
• 1/2 cup chopped bell peppers
• ½ cup raw cucumber slices
• 2 tablespoons pomegranate seeds
• Dress with 2 tablespoons avocado dressing (recipe below)

Enjoy ½ baked sweet potato with a dash of cinnamon on the side!

Avocado Dressing (makes ~1 cup)

• 1/2 cup olive oil
• 1 tablespoon honey
• 1 garlic clove
• 1 avocado, peeled pitted, and chopped
• Juice of 1 lime
• 1/4 cup orange juice
• Salt and pepper to taste

Blend until smooth and creamy and keep refrigerated.

 

Autumn Salad: the Perfect Thanksgiving Dish

Keeping with the Thanksgiving theme, we are giving you another delicious recipe to impress your guests. In our eyes, it is up to you to set yourself up for success, so be proactive to avoid becoming a Thanksgiving food coma victim. We know (all too well) that food comas happen to the best of us, but we are here to give you the tools to navigate Thanksgiving dinner like a pro. 

Whether you are hosting or going to be a guest at Thanksgiving dinner, it is up to you to provide healthy dishes that you know you can enjoy without feeling deprived. This doesn't mean you can't try the stuffing or apple pie, but if you fill up with a heaping portion of this colorful and nutritious salad, and a side of our sweet roasted carrots, there will be inevitably be less room for the stuffing! 

Autumn Salad (serves 6):

Ingredients:

• 5 cups 1/2 inch cubed butternut squash (1 2 pound squash)
• 2 tablespoons olive oil  
• Course salt
• 2 tablespoons dried rosemary
• 2 tablespoons orange juice
• 1.5 tablespoons of walnut oil (any nut oil will do)
• 1.5 teaspoons fresh lemon juice
• 8 cups mixed greens or arugula
• 1/2 cup chopped walnuts
• 1/2 cup pomegranate seeds
• 1/2 cup crumbed feta (optional)
• 1 tablespoon balsamic reduction

Directions:

1. Preheat oven to 450 degrees
2. Toss the squash with olive oil, rosemary, and salt on a large baking sheet. Roast for 15 minutes. Turn squash over with a spatula and roast for another 15 minutes until brrowned and tender. Let sit and room temperature
3. Whisk the orange juice, walnut oil, and lemon juice in a large shallow bowl and add a pinch of salt and pepper. Add the greens, walnuts, and pomegranate seeds and toss evenly. 
4. Place the squash over the salad, sprinkle the feta cheese, and drizzle with a balsamic reduction
5. Serve and receive praise from your loved ones :)