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Vicious Biscuit Restaurant Review

Monday, June 24, 2019
Vicious Biscuit is a fairly newer restaurant here in the Charleston area. It’s definitely been on my list of restaurants to try, and I finally had the chance to venture to Mt. Pleasant to enjoy. This breakfast/brunch restaurant stands out from the rest of the popular restaurants here because they have the most elaborate gourmet biscuits.

Vicious Biscuit Restaurant Review

It’s not just your average biscuit that you slab some jam or butter on. Not at all. Their enormously sized buttermilk biscuits comes with a huge variety of toppings that takes your boring old biscuit and makes it the best you’ve ever had.

My husband and I visited Vicious Biscuit on a Monday afternoon around lunch time. If you’re from the Charleston area, then you know that Mt. Pleasant can get pretty crowded around lunch. Fortunately for us, we got to Vicious Biscuit in a time that wasn’t too crowded. Which, to be completely honest, this is rare. But fair warning, this place can get really crowded. We started to notice the line get backed up as we were wrapping up our meal.

As a person that doesn’t eat meat all the time, I always scan for meatless options before going to any restaurant. I must say that I am very impressed that they offer a good bit of meatless meals on their menu. I chose to order their Ranchero Biscuit.

This biscuit includes a black bean spread, crusted avocado, pico de gallo, and a spicy mayo dressing all loaded into this amazing biscuit sandwich. It also comes with a sunny side egg, but I chose to get this egg scrambled instead. As you can see from the photo, this biscuit requires eating with a fork and knife to dive in.

It is way too huge to hold in your hands yet alone to take a bite out of. I had to use a fork and knife to dive into it.

Vicious Biscuit Restaurant Review

I definitely appreciate that the Ranchero biscuit isn’t the only meatless option on their menu. They also have some drinks, coffee, and other items you can choose from if the biscuit isn’t what you’re up to.

Would absolutely return to this place. I would like to see what it’s like during brunch on the weekend. As of today, Mt. Pleasant is the only location here in Charleston but I did hear a rumor that they would be opening another in the Summerville area too. Charleston has a lot of small towns.

I hope you enjoyed this restaurant review. Please check out the Vicious Biscuit if you’re ever here in Charleston.

Roasted Brussel Sprouts

Monday, June 10, 2019
Would you believe me if I told you that I never had brussel sprouts until recently? Ok, I never had them until recently.

Brussel sprouts are one of those vegetables that I naturally assumed were the most disgusting thing on the face of the Earth. Every person (including my husband) would always say how disgusting they were. So, I figured there wasn’t a need to try them. But on this journey, I’ve learned you have to dabble into a bit of everything or else you’ll become bored with your options.

Roasted Brussel Sprouts

Roasted Brussel Sprouts

These Vitamin C packed vegetables sort of remind me of cabbages. Well, they are in the cabbage family. But, imagine a nice white cabbage just smaller. That’s what brussel sprouts are.

Firstly, let me just say that I don’t know why people give these mini cabbages a bad rep. I think the reason they don’t enjoy it is because it isn’t seasoned or prepared correctly. The best way to prepare these bad boys is by roasting them.

Cooking these are pretty simple. All you need are salt, pepper, and garlic powder. It’s a very inexpensive side that you can add to any main course meal.

Roasted brussel sprouts are everything you need. It’s crunchy and flaky. It has the perfect crisp to your tastebuds. Seriously! I enjoyed these. Even my husband agreed that these didn’t taste so bad after all. The crunchiness reminded me of eating a healthy bag of vegeatble chips.

Roasted Brussel Sprouts

These Roasted Brussel Sprouts have the perfect crunch and crispiness to satisfy your tastebuds.
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins
Course: Appetizer, Side Dish, Snack | Cuisine: American, Vegan, Vegetarian
Keyword: Brussel Sprouts, Roasted, Roasted Brussel Sprouts, Vegetables, Vegetarian
Servings: 4 servings

1 12 oz. Bag of Brussel Sprouts
1 tsp salt and pepper
2 tsp garlic powder
1 tsp vegetable oil

Preheat oven to 400°F
Take your brussel sprouts and cut into halves (lengthwise) and cut off any hard ends
In a mixing bowl, combine your brussel sprouts with your vegetable oil, salt, pepper, and garlic powder until spices are evenly mixed
Add brussel sprouts to a cooking sheet and add to the oven for approximately 20-30 minutes or until brussel sprouts have are nicely roasted

You can use fresh or frozen brussel sprouts. I used frozen and thawed out prior.

Mango Smoothie Bowl

Monday, June 3, 2019
If you’ve been following me on Instagram and Snpachat, you may have seen a couple of my what I eat in a day videos. I shared what I ate over the weekend, and you all were most interested in the Mango Smoothie Bowl I made.

Mango Smoothie Bowl

I love smoothies. Smoothies allows me to get in more nutrition by adding a lot of different fruits and seeds. I love adding a variety to my smoothies to get more bang. They’re so coloful and it’s just a great start to the day.

Typically, I create smoothies that I can just pour into a mason jar. But on this day in particular, I wanted to create a mango smoothie bowl.

I’ve created several smoothies on here before. The Very Berry Smoothie is still very popular. Hopefully, you all enjoy this just the same.

I used frozen mangos as the base. I topped it off with strawberries, walnuts, sunflower seeds, and chia seeds. It may not look so, but this was very fulling. This was a great breakfast with tons of Vitamin C, healthy fats, Omega 3, and even some protein to get your day started.

I will say that having a smoothie bowl is very different in comparison to having a smoothie in a mason jar. Most of the ingredients would be grinded into the smoothie, but having it in a bowl gave me some variety in texture.

You guys are pretty used to how I create my smoothies. I always use almond milk in my smoothies. I would like to dabble into using coconut water, yogurt, and other liquid bases. But, almond milk has never turned my smoothies into a mess. So, it sticks.

Mango Smoothie Bowl

This Mango Smoothie Bowl is the perfect breakfast that packs a ton of nutrition.
Prep Time: 2 mins | Cook Time: 3 mins | Total Time: 5 mins
Course: Breakfast, Drinks, Smoothies | Cuisine: American
Keyword: Breakfast Smoothie, Mango, Smoothie Bowl, Smoothies
Servings: 1 serving

1 1/2 cup frozen mango
1 cup Vanilla Almond Milk
Sunflower Seeds
Chia Seeds

1. In a blender, combine your frozen mango and almond milk
2. Blend ingredients until everything is a smooth consistency
3. Pour into a bowl and add your toppings. You can add as little or as much

Add as little or as much of the toppings.