I hear that so many times’ You are so healthy and fit what exactly do you eat’ Well I eat a VARIETY of foods, lean protein, fruits, veggies and good fats (other than nuts).
I decided that each Sunday I’d sit down and give you a few ideas.
I start each week where I head my local grocery store and shop for the week. From there I head home and start cooking. Right now I’m trying a new veggie each week, I have grown BORED with your traditional veggies, so I have been OBSESSED with Brussel Sprouts. Yes, brussel sprouts.
I hear your groans, I know my mom tried to make me them too and yes I gagged, but fast forward a few years. Okay a few more light years, I have learned to like the Brussel Sprout.
Here are few nuggets about why you should give the brussels sprout some love.
- can reduce the development of precancerous cells
- disarm free radicals
- excellent source of Vitamin C and K
- gives you glowing skin
- excellent source of fiber
I could go on and on, below is a great way to cook brussel sproutsThis is the brussel sprouts recipe that I tried and LOVE! I eat them as a snack, lunch and/or dinner.
I adapted this Food Network recipe.
- 1 1/2 pounds Brussels sprouts ( you can use frozen as well)
- 3 tablespoons Udos oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic
- 3 shakes crushed red pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Enjoy! If you have any other ways you like to enjoy Brussel Sprouts, tell me below.