Hello Honeyville Fans! I’m so excited to be back with you again and to announce the release of  my all new cookbook, The Plan Cookbook, arriving to bookshelves December 30th!

This book was truly a labor of love for my Planners but also for anyone that wants to eat healthy food that is delicious, as well as quick and easy to prepare. Whether you are Paleo, vegetarian, vegan, or just someone who wants to eat clean food, you will find recipes for you, your family and your friends! Pre-order your book at barnesandnoble.com before Jan 2nd to win a $10 gift certificate for any The Plan or LGKitchen product. You can e-mail your proof of purchase to lyngenetplan@gmail.com.

In honor of my new book release, I’ve created an amazing dish using my favorite ingredient, Honeyville’s Blanched Almond Flour! Healthy, delicious, and perfect for any meal, you’re going to love these Almond Flour Crusted Brussels Sprouts! Enjoy!

Ingredients (Crust):
1 cup Honeyville Blanched Almond Flour
1/2 tsp Sage
1/2 tsp Rosemary
3 Tbsp Butter, room temperature

(Brussels Sprouts):
1 lb Brussels Sprouts, trimmed, halved through stem end
1 cup Chopped Leeks
1 cup Chopped Carrots
1 cup Kale, chopped fine
5 Tbsp Extra Virgin Olive Oil, divided
2 Tbsp Italian Herb Blend
3 Tbsp grated Grana Padano or Parmigiana

Preheat oven to 325 degrees.

Make your Almond Flour crust by mixing all ingredients in a food processor until well combined.

Cook the brussels sprouts in a large pot of boiling water, about 6-7 minutes, until tender.

Combine 3 Tbsp of oil with herbs and pour over the brussels sprouts, turning to coat well. Add 3/4 cup Almond Flour crust to the brussels sprouts, reserving 1/4 cup for topping.

Place the leeks on the bottom of a baking dish and then layer with carrots and top with brussels sprouts. Sprinkle the reserve almond flour on top of the vegetable mix, grate grana padano and drizzle remaining 2 Tbsp oil on top.

Bake at 325 degrees for 18-20 minutes until the panko is browned, then serve.