Italian Sausage with Brussels Sprouts and Lentils

This week I’m full of feelings on both ends of the emotional spectrum. A past colleague, who was full of life and positivity, passed away unexpectedly making me think about how little I see certain people that I love and reflect on how fragile life can be.

At the same time, my Mom and sister will be here this weekend and I am thrilled to spend time with them both. Going to hug them a little tighter that’s for sure!

How about a little Vine to show you how this recipe came together

It is amazing to me that we’ve been cooking through the Food Matters Cookbook for a year and a half and yet many of the recipes still continue to pleasantly surprise me. Erin from The Goodness Life is the host of The Food Matters Project this week and you can find her recipe right here. Bittman’s recipe originally calls for Cannellini beans, but the market I went to didn’t have them so when I saw lentils they sounded like a delicious substitue.

This dish has tons of flavor with the spicy sausage, yet it feels full of “good for you” because of the brussels sprouts. Serve it with bulgur or farro and it becomes a fairly hearty dish. I chose farro, it was actually the first time I’ve made farro and I loved it!

Italian Sausage with Brussels Sprouts and Lentils on


Italian Sausage with Brussels Sprouts & Lentils

Cook Time: 15 minutes


  1. 1 tablespoon olive oil
  2. 12 ounces Italian Sausage, casings removed
  3. 2 tablespoons minced garlic
  4. red chile flakes, to taste
  5. salt and black pepper
  6. 1 pound brussels sprouts, shredded in a food processor, roughly chopped, or sliced with a mandolin
  7. 1/2 cup white wine
  8. 2 cups canned lentils
  9. 1 cup grain, like farro or bulgur (optional)


Cook the farro or bulgur as directed on the package and set aside for serving.

Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally to break the meat into small pieces, until browned, 5 to 10 minutes. Add the garlic and chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.

Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.

Add the lentils and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust the seasoning. Serve.


adapted from The Food Matters Cookbook by Mark Bittman


Italian Sausage with Brussels Sprouts and Lentils on               Italian Sausage with Brussels Sprouts and Lentils on

Check out the FMP blog to see what the other members whipped up this week.


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Simple + Elegant

A few posts back I mentioned a side project I’ve been working on.

Well… I am excited today to announce the launch of that project today… !

Today my best friend Jelena and I launched an online store for her jewelry line LULO. Website created by me! Now I’m not a professional graphic or web designer, so this was a really fun challenge and I hope you love how it came out. Even though I created my blog on WordPress using Thesis, setting up an online shop was a different story!!!

We are going for a simple + elegant look, just like the jewelry line itself.


Read the LULO story here.

Happy shopping,

keely marie


Japanese-Spiced Roasted Beets + Parsnips

Japanese Spice Roasted Beets + Parsnips by Keely Marie


This is officially the first time I’ve cooked beets at home and I am slowly beginning to enjoy them. {Wasn’t a fan previously} Amber Antonelli’s Beet Hummus recipe turned me onto them half of the way. These beets took me 3/4 the way there. Thanks for the recipe choice this week Sandra.

I need one final WINNER of a beet recipe and I just might say I like beets. MIGHT.

Also, totally random… I believe I now know where the saying “Beet Red” came from after cooking this recipe. WHAT did you say? You mean it’s not “BEAT red,” like you beat someone up!? Please tell me this makes sense to you. I actually had that silly aha moment alone with my glass of wine in the kitchen, hands bright red from peeling the beets.


This recipe is sweet with the honey walnuts and a “spicy” from the black pepper and chili powder, my favorite flavor combo. I only used half of the spice mix the recipe called for, seemed overkill to use more as it is pretty strong.

What is your favorite beet recipe? Do you have THE ONE to make me a full beet lover?  I want to know!


Japanese-Spiced Roasted Beets + Parsnips

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: 4

adapted from the food Matters Project Cookbook by Mark Bittman


  1. 1 tablespoon vegetable oil, plus more for greasing the pan
  2. 1 1lb beets (about 2 large), peeled and cut into wedges
  3. 3-4 parsnips, peeled and chopped into wedges
  4. 1 teaspoon garlic powder
  5. 1 tablespoon sesame oil
  6. 1 tablespoon black peppercorns
  7. 2 teaspoons white sesame seeds
  8. 1 tablespoon grated orange zest
  9. 1 tablespoon chili powder
  10. 1/2 teaspoon poppy seeds
  11. Salt
  12. 1/2 cup sliced scallions
  13. 1/2 cup chopped walnuts
  14. 2 tablespoons honey


Heat the oven to 400°F. Grease a large roasting pan with oil. Place the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat. Sprinkle with garlic powder and a pinch of salt.

Roast, undisturbed, for 20 minutes. Check on them and add oil if they are sticking to the pan. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

While the beets are roasting, mix 1/3 cup chopped walnuts with 2 tablespoons honey in a medium bowl. Set aside.

Meanwhile, put the peppercorns and white sesame seeds in a spice or coffee grinder grind to a coarse powder. Transfer to a small bowl and stir in the orange zest, chili powder, and poppy seeds. When the beets are cooked toss them with the half of the spice mixture, a pinch of salt, and the scallions. Then toss in the honeyed walnuts. Return to the oven for a minute or 2 to toast the spices and walnuts. Taste and adjust the seasoning. Keep the leftover seasoning in the fridge and use for meat or other veggies within a day or 2. Serve hot or at room temperature.

And check out all the creative beet recipes from the Food Matter Project members here.



Served with pan seared pork chops using the same spice mix, minus the orange zest



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keely marie

Cinco de Mayo Recipes

With Cinco de Mayo right around the corner, here are a few of my favorite recipes for your Mexican themed bash this weekend.

To start

Rojo Amarillo Salsa de Mango

Rojo Amarillo Salsa de Mango


Mexican Street Corn Chowder by Sarah Ashley



To make ahead and refrigerate or freeze

Spicy Enchiladas

Spicy Enchiladas



Something lighter

Mango Jalapeno Mahi

Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad



To drink

Skinny Margarita

Skinny Margarita from Cookie and Kate


Something sweet

Piñata Cake Bites

Mexican Piñata Cake Bites


So what are your plans for Cinco…big party? Laying low?

I’m thinking about having a cook-out with this salsa on the menu, if the weather is nice (it has been sooo rainy here in Miami!), or at least making these super fresh skinny margs and relaxing with friends.


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keely marie

Scallops Blanco Limón de’ Orzo



Light, fresh, and airy meals always make me feel great and they are perfect for the upcoming summer heat. I’ve used whole wheat orzo to keep it healthy, feel free to substitute with regular.

This is a quick dish where you can choose to simply cook the scallops with EVOO salt and pepper or to use the flour coating I’ve used below. The flour coating adds flavor and creates a nice texture.

Looking for even lighter? Try this recipe where the scallops are served on a bed of spaghetti squash.

This scallop dish pairs well with this Mediterranean Cobb Salad. For added depth of flavor use a balsamic drizzle on the scallops when you serve the dish.


Scallops Blanco Limón de’ Orzo

Prep Time: 10 minutes

Cook Time: 25 minutes


  1. 1 ½ pound Large Scallops, if frozen thaw and dry on paper towels
  2. 6 tablespoons flour
  3. 1 tablespoon garlic powder
  4. 2 teaspoons paprika
  5. 2 teaspoons cracked black pepper
  6. 1 teaspoon salt
  7. 1 cup orzo, I used whole wheat in the photo above
  8. ½ cup dry white wine
  9. 1 cup low sodium, fat free chicken broth
  10. 4 tablespoons olive oil, divided in half
  11. ½ large sweet onion, chopped
  12. 1 tablespoon minced garlic
  13. 2 tablespoons chives, chopped
  14. Juice of 1 lemon


Place flour, garlic powder, paprika, pepper and salt in a large plastic bag or bowl. Stir to mix. Add scallops and toss to coat. Set aside.

Heat olive oil on medium heat. Once hot sauté onion and garlic for 5 minutes, or until the onion is translucent.

Add Orzo and toss to coat and toast up a bit, 2 minutes.

Add white wine and broth. Bring to a boil. Cover and reduce heat to a low simmer for 15 minutes.

Heat 2 tablespoons of olive oil in a pan on medium-high heat. Once hot add the scallops to the pan, being sure not to overcrowd (they should not touch each other). Cook in batches if needed. Cook for 3-4 minutes on each side.

All scallops are different sizes, so a good way to test to your preferred level of done-ness is to take one and cut it in half to be very sure. I also look for the amount of liquid coming from the scallops, when this starts to disappear they are usually done, you do not want to overcook.

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::: keelymarie :::