Light Broccoli Salad

I have been meaning to post this recipe for over a month now - and in that time, I've probably made this 10 times and I'm not exaggerating. Will requests this for lunch ALL the time. It's an excellent lunch because half of the recipe is 310 calories. So I make one batch, we split it, and we each have a BIG bowl of this stuff for lunch.

1/4 c finely chopped red onion
1/4 c light mayo
1/4 c plain nonfat Greek yogurt
1 tbsp apple cider vinegar
1 tbsp honey
1/4 tsp salt/pepper, or to taste
4-5 c chopped broccoli florets
1/4 c slivered almonds
1/4 c dried cranberries (or golden raisins)
2 tbsp real bacon bits

In a large bowl, whisk together light mayo, Greek yogurt, apple cider vinegar, honey, and salt + pepper. Add everything else and toss well. You can eat it immediately or put it in the fridge for later. The longer it sits, the better it is. But we usually eat ours right after I make it and it's delicious regardless!

Roasted Sriracha & Bacon Brussels Sprouts

Spicy, crispy, DELICIOUS! If you eat bacon, don't skip it - I think it adds so much to the Brussels.

1 lb fresh brussels sprouts1/3 c real bacon bits
Sriracha hot sauce
salt, pepper, garlic powder (to taste)

Preheat the oven to 400 degrees. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Spray a baking sheet with olive oil spray and spread the Brussels out. Spray them with olive oil spray, and spinkle with salt/pepper/garlic powder, t taste. Bake for 15 min. Shake pan, and squeeze some Sriracha over the sprouts, however much you'd like. Sprinkle bacon bits over as well. Toss the Brussels sprouts with the Sriracha and bacon, Return to oven for 5-10 minutes, or until desired crispiness. 

Original recipe found here.