Sticks & Sprouts

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Ingredients

  • 1 package of organic drumsticks (skin on)
  • 1 stalk of brussel sprouts, stemmed & chopped 
  • 1 medium shallot (peeled and sliced)
  • 3 cloves of garlic (peeled & sliced)
  • 6 Tbs of EVOO 
  • Sea Salt & Fresh Ground Pepper to Taste
  • Juice of 1 lemon 
  • 1/4 cup of chicken stock (optional)

Step 1

Preheat your oven to 375 degrees.

Step 2

Wash, prep, de-stem and halve all of your Brussels sprouts.

Step 3

Toss them in a bowl with your 2 Tbs of EVOO olive oil, chicken stock and lemon juice. Add a pinch or two of salt, pepper Season to your taste.

Step 4

Rinse your drumsticks & pat them dry.

Step 5

Place your drumsticks into your roasting pan in a uniform fashion, now add your brussel sprouts evenly around the DS (drumsticks).

Step 6

Add the sliced shallots & garlic throughout the Sticks & Sprouts. Season everything in the roasting pan one more time with some salt & pepper and drizzle the remaining EVOO all over the drumsticks & brussel sprouts.

Step 7

Bake your drumsticks & brussel sprouts for about 25-30 minutes. Turn the drumsticks over and toss your sprouts too. 

Step 8

Bake for another 25-30 minutes, or until cooked until 160°F.

Step 9 

Once your Sticks & Sprouts are finished cooking, remove your pan from the oven and cover loosely with some aluminum foil. Let your protein rest for about 5 minutes before serving yourself. 

STEP 10

Enjoy now & Enjoy the leftovers!

NJAPP PRO TIP: While your dinner is resting may I suggest doing 5 rounds of 10 body weight squats and GO! 

Before 

After

Cast Iron Roasted Peppers

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Ingredients

  • 1-2 cups of mini peppers washed (stems & seeds left attached)
  • 2 Tbs of coconut oil
  • 1/2 cup of water
  • Sea Salt & Fresh Ground Pepper to taste

Step 1

In a large pre-seasoned cast iron skillet, heat the coconut oil over medium heat. Add all of the peppers all at once. Season with salt & pepper.

Step 2

Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn blackish-brown in spots.

Step 3

Add the water, and cover the skillet and cook for about 1 minute just until the peppers steam.

Step 4

Uncover the skillet, stir the peppers for 1 minute longer, then serve immediately next to some scrambled eggs or on top of a juicy turkey burger. I would even mix in these babies with my grilled chicken salad too. This veggie dish is a best friend to every meal. 

NJAPP PRO TIP #1: You can also store these mini bites of yumminess in a glass container for about 3-4 days in the refrigerator. 

NJAPP Pro Tip #2: This recipe can also be found on The Bergen County Bible

Green Apples+2

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Ingredients

  • 1 Granny Smith Apple (chopped)
  • 3 celery stalks (chopped)
  • 4 Tbsp of Rice Wine Vinegar (Non-GMO)
  • A dash of Sea Salt to taste (Optional)

Step 1

Add your chopped apples and celery pieces to a glass bowl. Pour vinegar over your apples and celery. Now give everyone a nice mix and toss.

Step 2

Add your dash of salt and serve.

Step 3

You can store this quick yummy snack in the refrigerator for 1-3 days.