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From The USANA Test Kitchen: Maple, Maple Everywhere

Happy Fall everyone! Here in Utah, we are having an amazing season (sunny & 65, no complaints here).

Last month, my colleague Teresa shared a pumpkin recipe, one of my favorite flavors of Fall. My other one? Maple. I have been trying to include maple in as many recipes as I can. Here are some of my favorites.

Granola, Take Two

IMG_32911-1024x618 copyRemember the granola recipe I posted in May? Well, I have been making it regularly and we are using it in a lot of new ways. My kids have been eating it for breakfast, either over quinoa or mixed with some milk and dried fruit.

I had it for breakfast over the weekend, too. I mixed some quinoa, granola, and avocado together, then drizzled a little more maple syrup over the top. This had lots of satisfying flavors, the granola added crunch, and I benefited from the complete protein in the quinoa and healthy fats of the avocado.

Another way I enjoyed the granola recently was on top of a sweet potato, with an small drizzle of maple syrup (again). This idea is certainly not a new one. I remember seeing it in an issue of Whole Living magazine some time ago, and I am sure it has been on Pinterest. I just finally got around to trying it. I liked the combination,which works as either breakfast, lunch or a snack.

Maple Goes Savory

I knew I had a hit on my hands when my daughter asked for a second helping when I made this a few weeks ago. Brussels sprouts have actually been a regular item on our fall menus for sometime. I decided to try a new way of preparing them. Now, I am not sure we will make them any other way. The most effort is in preparing the Brussels sprouts. After that, you just have to try not to eat them out of the oven when you are stirring them.


Brussels sprouts, outer leaves peeled, then coarsely chopped
1-2 tablespoons Olive or Grapeseed Oil
1-2 tablespoons maple syrup
Salt, to taste (optional)
2-4 pieces of bacon (depending upon the amount of sprouts), chopped (optional)


1. Preheat oven to 425 degrees.
2. Put Brussels sprouts and bacon (if using) in a baking dish.
3. Drizzle with oil and maple syrup, and sprinkle with salt.
4. Mix together.
5. Bake for 45 minutes to 1 hour, until cooked to your liking. Stir occasionally.

I cook them for 1 hour, since we like the Brussels sprouts caramelized. This recipe, again, is versatile. You could also add some chopped pecans before you serve them. You could also omit the maple syrup and drizzle lemon juice over the sprouts at the end of cooking.

Enjoy The Flavors Of The Season

With these most recent Test Kitchen posts, Teresa and I have captured two flavors of Fall. We encourage you to do that, too. Find new, healthy ways to incorporate these flavors into your meals. New flavors is a great way to avoid a food rut. If you are excited about the healthy choices you are making and are feeling good, then you are more likely to stick to your healthy habits during the holidays.

Happy Thanksgiving.

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1 reply
  1. Sally Galloway
    Sally Galloway says:

    I love the idea of carmelizing Brussels sprouts. Think the combo of maple syrup and balsamic vinegar would work? Sprinkle on a little coarse sea salt for kind of a sweet-salty-savory action?


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