Disclosure: I received a copy of the Whole30 Cookbook by Penguin Random House Canada for review purposes.
Even though everyone says it’s not, the Whole30 is a diet – the very definition of a diet is restricting the food that you eat – and if you’ve been here for awhile you know that I don’t do diets.
But I do make an exception for the Whole30 because we could all benefit from 30 days without sugar, processed foods, gluten, dairy, soy, alcohol and even grains, beans and legumes.
Last summer I did a Whole30 with my girlfriend Leah to reset some of the um, less-than-optimal habits I had picked up during my mat-leave like my nightly glass(es) of wine and my 3:00 sweet fix. Reading back on the texts we exchanged over those 30 days you would think that oatmeal was a long lost lover, not a breakfast food! By the end of it, however, I felt amazing and had dropped some of those old habits that weren’t serving me well.
Whether you’re doing a Whole30 or not, the new Whole30 Cookbook by Melissa Hartwig is a good book to have in your kitchen. These days there are two things I look for when I’m picking out a recipe: is it simple and is it fast?
What I like about The Whole30 Cookbook is that most of the 150 recipes in the book fall into one if not both of these categories. The first thing that jumped out at me after the beautiful, colourful photographs, was just how many recipes were ready in 25 or 30 minutes – some even less than that! My copy has quite a few sticky notes marking the recipes I want to try – um, hello Turkey Curry Meatballs with Roasted Vegetables and Lemongrass Cream Sauce!
I also like that many of the recipes list just a few simple ingredients but use herbs and spices to pack a big, flavourful punch like the Dukkah-crusted Brussels Sprouts recipe I’ve shared below.
While I’m not planning on doing a Whole30 anytime soon, this book has definitely earned a spot on my regular cookbook rotation and I am so excited to have the opportunity to share a copy of the book with you!
One lucky winner will receive a copy of The Whole30 Cookbook.
- Contest open to Canadian residents who have reached age of majority in their home province.
- Prize cannot be exchanged for cash value.
- One (1) winner will be randomly selected and contacted within 48 hours of the contest end. The winner will have 5 days to respond, at which time another winner will be selected if no response is received.
- To enter the giveaway and get full terms and conditions, check out the handy-dandy Rafflecopter widget below.
DUKKAH-CRUSTED BRUSSELS SPROUTS
Excerpted from The Whole30 Cookbook by Melissa Hartwig. Copyright © 2016 Melissa Hartwig. Photography by Brent Herrig. Published by Viking, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Serves 4 | Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes
Dukkah (DOO-kah) is an Egyptian spice blend made of toasted nuts, seeds, and spices that are ground to a coarse powder. It gives these simple roasted sprouts incredible flavor and aroma and a crunchy coating to boot. Sprinkle it over vegetables and meats, or, for a fantastic appetizer, dip raw vegetables first in extra-virgin olive oil and then the dukkah.
FOR THE DUKKAH
½ cup shelled pistachios
¼ cup sesame seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon kosher salt
½ teaspoon cracked black pepper
FOR THE BRUSSELS SPROUTS
1½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
MAKE THE DUKKAH: Preheat the oven to 350°F. Place the pistachios on a rimmed baking sheet and toast for 5 minutes; add the sesame seeds, coriander, and cumin and toast for 5 minutes more, until the nuts are golden and the spices are fragrant. Remove from the oven and let cool (keep the oven on). Place the pistachio mixture in a food processor and add the salt and pepper. Pulse just until roughly chopped (do not overprocess). Let cool completely. Store the dukkah in an airtight container at room temperature for up to 1 week. (Makes about 1 cup.)
MAKE THE BRUSSELS SPROUTS: Increase the oven temperature to 400°F. Trim the ends from the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half lengthwise and place them in a 10 x 15-inch baking pan. Drizzle with the olive oil and toss to coat. Sprinkle with 3 tablespoons of the dukkah and stir to coat. Roast for 20 minutes, stirring after 15 minutes, until the Brussels sprouts are golden brown and crisp on the outside and tender inside.