Resolution: Three healthy recipes for the new year

By: Gary Gilligan
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Are you still with me? Ten days into the new year and the new you. I am going to continue with some healthy recipes. If you missed last week, I had some health issues and have to try new things. If I want to be able to see, if I don’t want to lose my leg or damage my heart or kidneys, it is all about changing eating habits.

Some people are doing Keto, some people are doing weight plans, whatever you want to do there is still life while watching what you eat. It is all about your choices. This week I have a recipe for cookies to take care of that sweet tooth and I’m sure I will get mixed reactions to the Brussels sprouts. Take a risk! Try these out and Let me know what you think on my Facebook page, Grazing with Gary.


Keto Peanut Butter Cookies

  • 1 ½ cups smooth unsweetened peanut butter

  • 1 cup coconut flour

  • ¼ cup coconut sugar, or other sweetener

  • 1 teaspoon pure vanilla extract

  • Pinch salt

  • 2 cups dark chocolate chips. Melted

  • 1 tablespoon coconut oil


  1. In a bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth

  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten out. Place on sheet and freeze until firm — about an hour.

  3. In a medium bowl, whisk together melted chocolate and coconut oil.

  4. Dip frozen cookies into the chocolate and place back on the sheet.

  5. Return to freezer until chocolate is hard.


Brussels Sprout Salad


  • Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice

  • 1/2 teaspoon Dijon mustard

  • 3 tablespoon extra-virgin olive oil

  • Coarse salt and freshly ground black pepper

  • 1 pound Brussels sprouts, trimmed, leaves separated

  • 2 tablespoons pumpkin seeds, toasted

  • 1 avocado, sliced


  1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.

  2. Toss dressing with Brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.


Cauliflower Mac n’ Cheese


  • 1 head cauliflower, cut into florets

  • 1 teaspoon salt

  • 1 teaspoon mixed herbs

  • ½ teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 cup shredded cheddar cheese

  • ½ cup whipping cream

  • 1 tablespoon butter

  • 1 pinch nutmeg

  • 3 tablespoons grated Parmesan cheese


  1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

  2. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.

  3. Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.

  4. Combine cheddar cheese, heavy cream, butter and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.

  5. Bake in the preheated oven until golden, about 10 minutes.